Pork loin is one of my favorite meats to cook this time of year, not only because I think it is the most underrated of all easily-homecookable meats (and I love me an underdog), but also because it’s the perfect size for two people: Enough to be worth the time and effort required to make it, but doesn’t leave us with an overwhelming amount of leftovers like, say, a ham would.
I like my pork crisp and crackly on the outside, and super juicy on the inside. This is achieved by searing in a super-hot skillet, and then roasting at a high oven temp. Which also makes this a pretty darn quick roast!
If dry-as-a-bone pork-eating experiences have left you scarred and uninterested in eating more pork, I feel your pain and can confidently tell you that this pork will not be dry, flavorless, or give your jaw an unreasonably hard workout.
Pork roast in our household requires spaetzel. These dishes feel wrong without one another.
Spaetzel is a German egg noodle/dumpling that cooks in about 3 minutes and is the perfect thing to whip up while your pork is in the oven. It is best crisped up in butter, covered in good melty cheese, and then baked.
Basically, it’s a German mac and cheese.
Spaetzel making requires a spaetzel maker (this is the one I have). It’s a clunky and odd-looking contraption, but the comfort that comes with knowing I can have a homemade noodle dish whipped up in under 15 minutes is well worth the drawer space required to house my spaezel maker.
The truest measure of my devotion is that my spaetzel maker has now earned a spot in highly desirable drawer real estate in my last 5 rental kitchens.
I have also heard that a colander can be used in place of a spaetzel maker. I can’t vouch for this method because I have never tried it, but imagine it would work fairly well. If you want to make spaetzel, but don’t want to buy a one-job kitchen item, I would definitely try a colander!
Other things we like having with this pork: charred Brussels sprouts, and baked applesauce.
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