Pork loin is often forgotten - or simply considered a dry piece or pork meat. However, if we cook it low and slow, we can have a very juicy and delicious piece of pork that's incredibly easy to make!

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----- RECIPE -----

INGREDIENTS
- pork loin (NOT tenderloin)
- kosher salt
- black pepper
- 100% cocoa powder

HARDWARE
- Butcher's twine
- rack
- instant read thermometer

DIRECTIONS
1. Cut the pork loin to your desired size and square off the ends.
2. Remove any excess pieces of meat or fat that may be on the loin.
3. Preheat the oven to 250°F/130°C.
4. Using butchers twine, tie the loin so that it is tight and the twine is about 1 inch intervals.
5. Mix about 2:1 of salt to pepper and add 1 tbsp of cocoa powder per every 3 tbsp of salt.
6. Cover the loin generously in the spice mixture.
7. Cover a baking sheet in aluminum foil and place a roast rack/cooling rack in the center. Make sure your rack is oven-safe (e.g. it isn't coated in plastic or rubber).
8. Place the meat in the center of the rack and place into the oven. Set two timers: one for 2 hours and one for 1 hour. The 2 hour timer is a general guide for when the loin should be done, but this is simply a guide as it depends on the starting temperature of the loin, etc.
9. Bake for 1 hour, then using a thermometer, test the loin every 10-20 minutes until it reaches your desired temperature. FDA suggests 140°F/60°C for food safety.
10. Remove the loin from the oven and tent in aluminum foil.
11. Crank the oven up to 500°F/260°C.
12. Once the oven is at temperature, uncover the loin and place back into the oven for 10-15 minutes to create a nice sear.
13. Remove the loin from the oven, wrap in aluminum foil and allow to rest for 15-35 minutes.
14. Slice and enjoy!


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