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Pork loin in the oven. Cooking video
Pork loin – meat that is cut from the carcass along the spine. It is considered the most lean and tender, therefore it is suitable for preparing various dishes. At the same time, the loin goes well with various seasonings and marinades that enhance its taste. It is especially useful to bake the loin in the oven so that the meat retains its dietary properties.
Pork loin in Provencal herbs
Ingredients: • pork loin – 1 kg; • lemon – 1 pc .; • olive oil – 3 tbsp. spoons; • rosemary 0,5 tsp; • garlic – 2 cloves; • Provencal herbs – 1 tsp; • red wine – 300 ml; • salt – 2 tsp.
Pork loin on the bone is used to prepare this dish. The recipe involves dividing it into steaks. Wash them, dry them and salt each piece thoroughly.
In a wide cup, combine olive oil, provencal herbs and juice of a whole lemon. Dip the steaks in the cooked marinade, put in a deep bowl and refrigerate the meat for a couple of hours. Thanks to this, the loin will become even more tender and fragrant.
After the allotted time, remove the steaks and fry them in a grill pan for 2 minutes on each side. At the same time, the frying pan should be well heated, and you need to fry it over very high heat – then a beautiful golden crust will quickly form on the meat.
You do not need to pour oil into the pan, since the meat is already marinated in olive oil
Transfer the toasted loin steaks to a fireproof dish lined with foil. And put in a preheated oven for 20-30 minutes.
While the loin is in the oven, prepare the sauce for it. Fry chopped garlic in olive oil. Then add some rosemary and red wine. Reduce heat and simmer until half of the wine has evaporated.
To prevent the garlic from burning, the pan and oil should not be very hot.
Remove the loin from the oven and place in bowls. Top with cooked sauce and serve. Baked or grilled vegetables, such as bell peppers, zucchini or shallots, are perfect garnishes.
Pork loin with paprika and basil
Ingredients: • pork loin – 0,5 kg; • dried basil – 1 tsp; • ground paprika – 1 tsp; • garlic – 2 cloves; • salt to taste.
Wash and dry a whole piece of loin. Then make several deep cuts in different parts of the meat. Place small pieces of garlic in them.
Salt the loin well on all sides, add a little salt to the cut with the garlic – thanks to this, the meat will be well salted inside. Then coat the loin with a mixture of paprika and dried basil. Refrigerate for 40 minutes.
Preheat oven to 180 ° C. Wrap the meat in thick foil, leaving no gaps, otherwise the secreted juice will flow out. Bake the loin for about 1,5-2 hours.
Remove the cooked meat and cool a little in a natural way. Then cut off portions from it. The loin prepared in this way can be served not only hot, but also cold.