Best ways to cook pork tenderloin skin#

The onion will probably be black and charred, which gives the gravy a lovely rich colour. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. There's no need to baste pork as there is enough fat to keep the meat moist. In this case it would be a further 2ВЅ hours. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. Place the pork on a high shelf in the oven and roast it for 25 minutes. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat.

Best ways to cook pork tenderloin skin#

To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. It will be scored already, but it's always best to add a few more lines. While the oven is preheating, score the skin of the pork. Pre-heat the oven to 240C/Fan 220C/Gas 9.