Loin Eye Skin On - Longe de Porcelet

Crafted with care, our Loin Eye skin-on boasts a tantalizing layer of skin, ensuring a crisp, golden finish with each bite. Whether roasted to perfection or seared to seal in the juices, its versatility knows no bounds. 

Ways to Savor It:

• Classic Roast: Season the pork loin generously with your favorite herbs and spices, then roast it in the oven until golden brown and tender.

• Pan-Seared Delight: Sear the loin eye in a hot skillet to achieve a caramelized crust, then finish it in the oven for a melt-in-your-mouth experience.

• Sous-vide Wonder: Place the pork loin in an airtight pouch with herbs and spices overnight, and slow cook with your immersion circulator to infuse the pork loin with rich flavors, resulting in fork-tender meat that melts in your mouth.

At Dufour Gourmet, we pride ourselves on delivering uncompromising quality and taste, making every meal an unforgettable experience. Enhance your dining experience with our Loin Eye with Skin-On and savor the true essence of culinary excellence.

Cooking Suggestions:

• Start by delicately scoring the skin by making incisions so as to form small squares on the surface.
  
• Very versatile, you can add your favorite spices to this cut. However, be careful if your spices or marinade contain sugar as this will prevent the skin from crisping and forming a crispy chip.
• In the event that you want to marinate it, it is preferable to only submerge part of the meat and leave the rind uncovered or, at least, pat the skin dry with a paper towel before cooking it.
• Then, pour a little oil into a non-stick pan to prevent the rind from sticking to the bottom, then start cooking the piece on the skin side to sear it. If you prepare the loin on the BBQ, simply place it directly on the grill, always skin side down.
• Then simply continue and finish cooking in the oven. If you have started cooking on the BBQ, turn the piece over and move it to indirect heat.
• If you have a cooking thermometer, insert it in the center to reach 62 degrees Celsius at the core (143.6 °F). This will allow you to monitor the cooking more closely and at this temperature, the meat will be slightly pink in the center.