Pork Salmon, 65 ° C Core Temperature
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg pork loin (s) (pork salmon)
- 1 sprig rosemary
- 1 clove garlic
- Pepper mixed in coarse, colored and black
- Sea salt, coarse
Print Recipe
Pin Recipe Instructions
- If necessary, parry the pork salmon and make a slightly diagonal cross at the top.
- Sprinkle the top well with freshly ground pepper and sea salt. Place the pork salmon on the roughly sliced garlic cloves and sprigs of rosemary.
- Fry at 140 ° C hot air until a meat thermo inserted in the middle shows a core temperature of 60 ° C.
- Then brown for about 10 minutes at 230 ° C or use the grill function. Finally, a core temperature of 65 ° C should be reached.
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