Roasted pork loin steak
The last week has been really intense at work, with a lot of overtime. I didn’t even enter my kitchen for the whole week, except when grabbing something to drink during late evenings and nights. So when I finally had time and strenght on Sunday, I decided for a proper but drastic dinner: a Sunday steak. As most of you know for many years I didn’t eat meat except for fish and sea food, then I gradually started eating chicken and last summer even bacon (how have I managed so many years without the glorious bacon?). Lately I’ve tried different pork sausages and at the dinner reception at Arla’s Golden Cow (which I will post about) I even tried lamb! Anyway, by deciding to roast a steak for dinner I shocked my dear husband but of course, as a real carnivore he was thrilled! When the meat finally was roasting in the oven both husband and cats went insane as the scent of the roast spread out from the kitchen into the living room. The result was a delicious roast which my husband gave two thumbs up while the cats gave 2 paws up. I even managed to eat a whole slice, but I have to admit that I prefered the condiments: sauce based on the gravy and potato au gratin. It’s one thing eating sausages and bacon, and another to actually eat steak. But just give me some time and I’ll be eating all sorts of meat :-)
Dagmar’s Sunday Roast
2 garlic cloves, chopped
2 bay leaves, crushed
zest from 1 orange
2 tbsp of fresh orange juice
1 tsp Maldon sea salt
3 small twigs of fresh rosemary, chopped
1 tbsp olive oil
For the steak:
1 onion, sliced
400 ml meat stock (400 ml boiling water + 2 tbsp instant meat stock)
900 gram pork loin steak, boneless (“fläskkarré” in Swedish)
150 ml of the gravy (if you don’t have enough, then complement with water)
100 ml double cream
1 tbsp Maizena and 3 tbsp of water
Pre heat the oven to 200 degrees C (I have a fan oven, so a normal one should be slightly warmer).
Grease a roasting pan and cover the bottom with onion slices. In a bowl combine the ingredients for the marinade. Rub the steak with the mixture and make sure that it’s all covered. Put the steak on the onions and put a meat thermometer into the thickest part of the meat. Pour half of the stock around the steak and put it into the oven. Baste the steak occasionally with gravy. After one hour, add the rest of the stock and continue basting the steak occasionally. The steak is ready when it reaches an inner temperature of between 70 and 80 degrees C, which takes about 1 1/2 hour.
According the brilliant Swedish book “Koka soppa på fysik” by Hans-Uno Bengtsson and Jan Boris-Möller, which gives a physical view on cooking, the inner temperature of all meat increases with around 4 % after taking it out from the oven. So if you want the steak to be 80 degrees, then you should take it out from the oven when it reaches 77 degrees as 0.04 times 77 is 80.03 degrees. I took mine out at 77 degrees C.
After taking out the steak, cover it in aluminium foil and let it rest for 15 minutes. Don’t even think about slicing it yet. When the steak is cooking the muscle cells forces out liquid and the 15 minutes rest is needed so that the steak can retain its juices, otherwise they will just leek out when slicing.
In the mean time put a side the onion slices on a plate and strain the gravy. Pour the strained gravy into a cooking pan. If you don’t have enough of gravy then add boiling water. Add cream and let the mixture simmer. Combine the maizena with 3 tbsp of water and stir it into the sauce. Continue stiring until it thickens and then remove the sauce from the heat. Add pepper.
Uncover the steak, slice it and put it on a serving plate together with the onion slices and some cooked vegetables, for example French green beans (haricots verts). Serve with potato au gratin and the sauce.