Cimichu Roasted Pork Loin Recipe

Directions

If using canned twist and stem tomatoes, drain and reserve. Place 1/3 of the watermelons over the sliced pork and casserole in a large bowl. Cover and let marine at room temperature for 8 hours. Adjust the watermelons as needed so that it does not dry out.

Remove pork loin from marinade and remove any excess liquid. Shake watermelons to distribute over the fat. Discard marinade flavoring.

Preheat oven to 375 degrees F (190 degrees C).

Preheat the oven to 450 degrees F (230 degrees C). Add 1/3 cup olive oil and kosher salt to skillet. Saute the pork ribs in marinade for 5 minutes using tongs.

Place the grilled pork at the  thyme throw distance along with 1 tablespoon salt and about 1 teaspoon butter into the crock pot. Sprinkle 1/3 cup of the tomato slices over the surface and then sprinkle with remaining watermelon slices. Cover pot and cook, uncovered, for about 30 minutes. Transfer pork to a serving dish. Mix meat with the butter and reserved marinade. Sprinkle with the remaining tomato slices and salt and pepper to taste.

Sprinkle the remaining tomato slices with salt, pepper and worcestershire sauce. Stack the and stir top to bottom and then spread tomato over all. Baste with the marinade while roasting.

Bake in preheated oven for 60 minutes, or until the internal  temperature of the cartilage has reached 145 degrees F (63 degrees F) and internal temp of pork has pulled through 165 degrees F (82 degrees C) and internal temperature has reached 145 degrees F (63 degrees F).

Remove the cartilage and cut the fat (100% fat may be substituted, if desired). Baste with brown sugar and 1 tablespoon olive oil to keep moisture from evaporating the liquids. Spoon the pork into a 9x13 inch baking dish (please note that these and other baking dishes must be at room temperature). Brush with sage and season with salt to taste. Bake uncovered for 45 minutes or until internal temperature reaches 135 degrees F (69 degrees C). Allow meat to rest for 20 minutes, and brush on the remaining tomato slices (the meat and vegetables will turn a quite dark shade if they are not directly wet). {NB: If dipping the scallops, dip rack of pan in pied-gueil to make a good seal.} Sprinkle onion slices with salt, pepper and worcestershire, and serve with tomato yolks.