Roast Loin of Pork with Crushed Potatoes

Preparation info
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Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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You will see that I recommend cooking the pork only until it is just still barely pink to avoid drying it out. Fortunately the days of worrying about pink pork are almost entirely gone, as better welfare on pig farms has led to the virtual elimination of the trichinosis parasite. Pigs are also now bred to be much leaner – almost to the detriment of the pork – so dryness is much more of a concern.