In all my cooking years, I have met very few people that know what to do with a pork loin. They know chops, bone in or butterfly, they know pork roast, they know bacon, they know ham... but a loin???
The loin is the best cut and the best loin is boneless with just a little fat on one side. You can spit (1lb to 1lb and half) the loin down the middle and use those pieces cut into medallions for two different meals which you have already seen and read about on the Brainy Gourmet blog. But, for this dish, use the entire loin. Whenever, I make this dish, I relish in the thought of a royal medieval buffet.
To begin, heat the oven to 375 (to be reduced later on to 350). Take the loin and poke holes all around. Shake sea salt on all sides and lay it down into a glass dish of olive oil and balsamic vinegar, top with generously with dried herbs: rosemary, mint and oregano.
Let it rest like that for about 15 min., while the oven heats up. Cover the loin with foil and pop in the oven at 375 for about 15-18 min. After that time, pour in 3/4 cup of beef stock, and 1/2 cup of teriyaki sauce. Add to that, a few handfuls of dried plums and sun dried tomatoes (from the jar is ok). Remove the foil cover and return to the oven at 350 until the meat thermometer tells you its down, just slightly pink inside, mostly white meat.
Serve with potatoes, green beans and or a salad.
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