Did This Meal Kill Mozart?

Ingredients

• 3.5 lb Pork Loin (trimmed, rubbed with 2‑3 tbsp salt)
• 2.5 tbsp Salt (coarse kosher or sea salt)
• 2 tbsp Butter (for searing; plus 1/2 cup (4 tbsp) for crust)
• 2 tbsp Olive Oil (alternative to butter for searing)
• 2 qt Water (cold)
• 2 cup Dry White Wine (preferably a dry Austrian Grüner Veltliner)
• 2 tbsp Red or White Wine Vinegar
• 4 Bay Leaves
• 1 Onion (sliced)
• 4 sprig Rosemary (fresh)
• 1 Lemon (zest only)
• 1/3 cup Granulated Sugar
• 2 tsp Ground Cinnamon
• 1.5 cup Dark Rye Breadcrumbs (made from toasted rye or wheat bread, grated)

Instructions

1. Season the Pork

   Pat the pork loin dry, then rub it evenly with 2‑3 tbsp kosher salt. Let it sit while you prepare the other ingredients.

   Time: PT5M

2. Sear the Pork

   Heat 2 tbsp butter (or olive oil) in a large pot over high heat. Add the pork loin and sear each side for about 1 minute, turning to brown the ends as well. Remove and set aside.

   Time: PT5M

   Temperature: high heat

3. Prepare the Poaching Liquid

   Into the same pot add 2 quarts water, 2 cups dry white wine, 2 tbsp wine vinegar, 4 bay leaves, sliced onion, and the zest of one lemon. Bring to a gentle simmer.

   Time: PT5M

4. Poach the Pork

   Return the seared pork to the pot, cover, and let it come to a gentle boil. Reduce to a low simmer and cook for about 30 minutes, or until the internal temperature reaches 130°F (55°C).

   Time: PT30M

   Temperature: low simmer

5. Make the Rye‑Cinnamon Crust

   While the pork poaches, melt 1/2 cup (4 tbsp) butter in a saucepan. In a large bowl combine the dark rye breadcrumbs, 1/3 cup sugar, and 2 tsp ground cinnamon. Pour the melted butter over the mixture and whisk until evenly coated.

   Time: PT5M

6. Prepare for Baking

   When the pork is done, remove it from the liquid and pat dry with paper towels. Place it in a greased baking dish, drizzle a little of the remaining melted butter on the bottom, then coat the entire surface with the breadcrumb‑cinnamon mixture, pressing gently. Pour the rest of the melted butter over the top and sides.

   Time: PT5M

7. Bake the Crusted Loin

   Preheat the oven to 400°F (205°C). Bake the coated pork for 15‑20 minutes, until the crust is deep golden brown and the pork reaches at least 145°F (63°C) internally.

   Time: PT20M

   Temperature: 400°F

8. Rest and Serve

   Remove the pork from the oven and let it rest for 5‑10 minutes. Slice and serve with a ladle of the poaching broth on the side.

   Time: PT8M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g