We just finished up the second demonstration by Chef David Allen of Latitude 44 in cooperation with CCE Clinton County and our Farmer’s Market Promotion Program.
Today, David prepared a pork loin, with mashed sweet potatoes and roasted cauliflower. What I have enjoyed the most is how he has focused on dishes easy to recreate at home, but shows how they are elevated to restaurant status, not only giving you tips to use regularly, but also a few ideas to save for when you are cooking to impress.
The pork loin was rubbed with oil, brown sugar, fresh garlic, parsley, salt and pepper. Some useful tips were to start with a hot oven (450 degrees) to brown the outside of the loin and then to continue cooking the pork on a low temperature (250 degrees) . Also to allow the pork to set for quite a while after it was done, both steps will help to keep the meat juicier.