What to cook from pork loin for a child. Pork ham preparation

Pork loin is a valuable meat cut from the chest of a pig, namely from the dorsal part. The meat is tender and soft, with a thin layer of fat, which makes all loin dishes especially juicy and tasty. If the loin is on the bone, then it is usually divided into steaks, and if it is boneless, then it is cooked in a whole piece. The cut is perfect for baking.

Today we’ll talk about how to cook pork loin in the oven juicy and tasty. To do this, take a small cut without a bone, quickly fry it in a pan, and then bring it to readiness in the oven. The preparation is simple. The main thing here is not to overdo and not overdry the tender meat. Perhaps the most difficult thing in the recipe is to wait until the already prepared baked pork loin will “rest” for the time allotted to it and reach full condition. Do not violate the above recommendations, and your dish will turn out delicious, like in a restaurant!

Total prep time: 28 minutes + 30 minutes rest

Yield: 4 servings

• boneless pork loin - 500 g
• salt - 3 chips.
• a mixture of ground peppers - 3 chips.
• rosemary and thyme - 1 chip each.
• vegetable oil - 1 tbsp. l.
• garlic - 2 teeth

How to cook pork loin

I washed the loin and dried it with paper towels. Sprinkle generously on all sides with salt and pepper.

In principle, you can limit yourself to only pepper and not add any more seasonings in order to maintain the purity of taste. But I decided to add another pinch of dried herbs - rosemary and thyme. If desired, you can use Italian seasonings, garlic powder, or buy ready-made pork mix from the store.

I heated a frying pan with thick walls and a bottom, preferably cast iron. It must be hot to the touch. I poured 1 tablespoon of oil into the pan, warmed it up and laid out the pork loin - the fat layer down. Continue cooking over high heat, uncovered, for 2 minutes.

When the fat was rendered and the loin was browned, I turned it over to the opposite side. Fry for 2 minutes, the fire should still be strong.

To “seal” all the juices inside the piece, you need to fry the loin not only from above and below, but also the sides - about 1 minute each. In general, roasting the entire loin takes 7-8 minutes.

It remains to bring the meat to the condition so that it cooks inside the piece. I left the loin in the pan I was frying in (you can transfer it to a baking dish, slightly warmed up in the oven). The fat layer should be on the bottom. For flavor, I added a couple of garlic cloves to the pan, peeled and crushed with the flat side of a knife. Cover the meat tightly with foil on top. And immediately sent to a hot oven, preheated to 180-190 degrees.

Baked for 20 minutes, then removed from the oven, but did not open the foil. Let the baked loin “rest” for 25-30 minutes, then the juices inside the meat will evenly distribute, and will not flow out if you try to cut a piece that is too hot. Cooking time may vary depending on the size of the loin - if it is more than 500 grams, then it will take 30-40 minutes. Also keep in mind that a short and thick piece will bake longer than the same weight, but thin and long. A meat thermometer will help determine the exact time. Inside the piece, the temperature should reach 70 degrees before resting and about 75 degrees after rest.

Before you cook something from a pork loin, you need to choose it correctly so as not to be left with nothing, as they say. The quality of a pork loin dish, as in principle any other meat dish, is very dependent on the meat itself. Here, both the age of the pig itself and the correct storage of meat can affect. For a steak, unlike goulash, frozen pork meat is not suitable; when frying, due to the broken structure, it will release a lot of juice and as a result you will get a rather dry piece of meat. The right meat can be easily determined by pressing on it with your finger, if the depressed part is easily and quickly restored and you no longer see the place of pressing, then the meat is suitable, all that remains is to smell it, thus eliminating the purchase of pork with an extraneous odor. Which may appear simply from improper proximity to other products or due to violations of the deboning process.

Pork loin steak

Ingredients:

• loin steak - 2 pcs.;
• garlic - 2 cloves;
• wine (dry white) - 70 g;
• - 60 g;
• vegetable oil - 50 g;
• - 100 g;
• rosemary (chopped) - ¼ teaspoon;
• oregano - ½ teaspoon;
• pepper;
• salt.

Cooking

So, sprinkle both steaks with salt, pepper and oregano, then pat them lightly with your palm, as if driving salt and spices into the meat, turn over and repeat these steps on the other side of the loin. It is necessary to leave the meat soaked in spices and salt for at least 40 minutes, while not putting it in the refrigerator, since it must be at room temperature for frying. After that, in a well-heated pan with vegetable oil, fry the loin, giving each side from 3 to 5 minutes. Cut the garlic as finely as possible and fry it in the same pan where the steaks were fried, additionally adding butter there, the garlic will take no more than half a minute, then pour wine into it. And after a couple of minutes, add rosemary there and after waiting a couple more minutes, add the juice. When the liquid has evaporated as much as possible and looks like sauce, return the steaks to the pan with the sauce and bring to readiness, in the process remembering to pour them with the same sauce from the pan.

Pork loin skewers

Ingredients:

• pork loin - 1 kg;
• kefir - 0.5 l;
• onions - 2 onions;
• pepper;
• salt.

Cooking

Divide the loin into steaks and sprinkle well with salt and pepper, not forgetting to pat it well with your hands, thus driving salt and pepper into it. It is better to chop the onion in mashed potatoes with kitchen appliances and fill it with meat, then pour in the kefir and after a few hours you can cook a wonderful barbecue on the coals.

Loin does not belong to exotic Korean cuisine, although many ignorant meat-eaters probably assume this. Such linguistic misconceptions in the world of cooking are not uncommon. For example, a baked turkey also has nothing to do with consonant India.

Key Features

The appetizing word "loin" did not come to us from the Land of the Morning Calm at all, but from a completely different part of the world. The term carré is used by French chefs to refer to the dorsal part of the carcass located closer to the withers, separated without fail with a bone. And this refers not only to pork, but also carcasses of oxen, bulls, calves, lambs and other small livestock, as well as game (deer, wild boars).

Take a look at the photo with the diagram - the number 4 indicates this particular part of the pork. Now you know exactly where the pork loin is.

Having learned where the loin is located and where it came from, let's find out what it looks like.

In the classic cut, in addition to juicy meat, there is a part of the spine and several ribs of the animal adjacent to it, as well as a layer of thin lard.

But the loin is not the “ribs”!

Take another look at the illustration. In animal anatomy, the loin is a dorsal muscle that hugs the spine from the nape to the waist. The part of the meat, called "ribs", is located below. The loin is sometimes confused even with the brisket. But what kind of brisket is it if it is on the back? In the English name of the loin there is a direct anatomical indication of the location of this part of the carcass - Pork loin, i.e. "pork loin".

National schemes for cutting meat are often misleading, where the same parts are called differently, and their contours “float”, overlapping each other, as, for example, can be seen in the cutting schemes adopted in Russia, Germany, Australia or Israel .

Differences loin from other meat

First of all, let's agree: you need to distinguish between the loin as part of the carcass, and the products (dishes) prepared from this appetizing piece of pork.

Meat

Loin belongs to those varieties of meat that culinary specialists call "pressure cooker".

These include, for example, the neck, fillet pulp, devoid of films and veins.

A distinctive feature of the first-class loin: there are no coarse fibers in the structure of the meat; during the cooking process, it does not dry out, but remains juicy.

It turns out especially tasty.

There are tougher meats in the carcass that require long cooking, for example, brisket, shank, ankle, thin edge with its films and veins.

Such meat is used in soups, stews.

Product

Pork loin, as a product, has a peculiarity: food factories most often salt and smoke this part of the pig. This is what they mean when they say: "I bought an excellent loin with a bone."

Dried or smoked meat balyk is also prepared from the loin salted in the marinade. There are no bones in this product.

From the meat of this part of the carcass, entrecotes (entrecôte) are prepared, which literally means “between the ribs and the spine”.

The dorsal muscle cut across and dishes from these circles, reminiscent of a prize medal, are called médaille (medalier) by French chefs.

In ancient cookbooks, it is reported that chops on the bone were prepared from portions of cut loin. Loin steaks, unlike chops, are prepared without a bone (it is cut out).

Many people think that loin and carbonade are one and the same. But, again, carbonade (in French cooking Carbonade) is a product made from selected meat, the back part, i.e. loin, is most often used. The very name of the carbonade suggests that it was once cooked on coals, because the French word Charbon means coal. In modern factories, carbonades are cooked in steam chambers, then baked. There is a recipe for dry-cured or raw-smoked carbonades. The famous recipe was invented by the Flemings (Belgium) - Carbonnades flamandes. This is absolutely amazing meat, stewed with onions and spices in strong bitter beer.

Attention!

By the way, often this wonderful meat product is called carbonate. The letter "T" at the end of the word changes its meaning: this is a term from the field of chemistry and mineralogy. For example, the ornamental mineral malachite is copper carbonate, it is this chemical compound that gives the stone its green hues.

Selection rules

To be completely sure that it is the loin in front of you, you should choose it with bones (spine, chopped ribs).

One of the main selection criteria is the smell.

High-quality, fresh pork practically does not smell of anything, and the pig gives off milk.

Any foreign smell indicates poor quality pork.

Another “beacon” is the color on the cut.

It should be beige, slightly pinkish, without bruising.

Suspicious dark spots testify to spoilage.

If the meat is reddish or intensely pink, do not take it, this is a sure sign of chemical interference.

But the lamb loin should be just light red. Such meat is also used in the preparation of gourmet dishes of haute cuisine.

In the meat row on the market, sometimes you can “run into” a loin from the carcass of a wild boar (boar). In appearance, this boar meat is no different, but during heat treatment it emits an unpleasant odor.

Experienced chefs who buy large quantities of meat for their restaurants use a simple test: heat a pin or knitting needle with a burning match, and pierce a suspicious piece of pork. If it is boar meat, the same smell unusual for fresh pork will appear.

Cooking secrets and a variety of options

For juiciness, the loin can be beaten off slightly. If the store loin is frozen, leave it under the film at room temperature. Any tricks associated with "forced" defrosting will inevitably ruin your delicacy, you will not be delighted with the taste and structure of the cooked meat.

You can cook many delicious dishes from raw loin: borscht and hodgepodge.

Try to stew the loin with mushrooms and vegetables in the oven, bake it with spicy herbs - thyme, savory, onion and garlic, serve with wine or beer sauce.

A wonderful dish is a loin baked in foil, wrapped in thin pieces of bacon.

Darken it in the oven for half an hour, then unfold it, brush it with honey-mustard spicy impregnation with garlic, re-wrap the foil and send it to the oven until cooked.

Note to the owner

1. Pork loin is relatively lean meat, its calorie content is 384 kcal, fats are within 36.5%.
2. Less calorie lamb loin - 255 kcal. Fat in it is not more than 21.5%, carbohydrates are absent.
3. To improve the taste of the loin, fresh meat should be kept in the refrigerator (not in the freezer!) for 3-4 days, and then marinated for a couple of hours, for example, with lemon and onions. You need to cut the product across the fibers.

Pork loin is the tastiest meat when cooked properly. They say that it is impossible to cook in a home kitchen. Do not pay attention to the myths, they have long been debunked. Maybe the first time and it will not be very correct, but having filled your hand, you can cook no worse than professional chefs in steakhouses. By adhering to recipes and helpful tips, you are sure to cook your perfect steak.

Pork loin can be cooked in many ways: on the grill, in the oven or in a pan. There is no direct relationship between the taste of meat and the method of preparation. It all depends on the freshness of the products and the marinade. You can also serve the dish with sauces and gravies, so the taste of meat can be enhanced or, on the contrary, shaded.

We will analyze several popular loin recipes step by step.

in a frying pan

Such a dish looks great both on the festive table and on plastic plates in nature. let's figure it out now. What is included:

• pork meat;
• onion;
• sunflower or olive oil;
• spices.

It is enough to soak the pork in water for a couple of hours. Since the meat is rich in fats, it is possible to make it dry, but it is difficult, so additional complex marinades can be omitted. Then you need to rub the meat with a mixture of spices and put onions on top, leave in the refrigerator for half an hour.

Before cooking, be sure to heat the pan to the maximum temperature, pour in the oil and lay out the pieces. Fry the meat for a maximum of 5 minutes on each side, then fry the sides. That's all. Quick and easy - the loin is ready.

Nutritional value of the dish:

• calorie content - 225 kcal per 100 g;
• proteins - 47.5 gr;
• fats - 125 gr;
• carbohydrates - 102 gr.

Serve with fresh vegetables, this side dish is enough, as pork is very high in calories and nutritious.

In a pan with herbs

• lemon juice;
• a little sugar;
• fragrant herbs;
• garlic, pepper, salt;
• vegetable oil;
• soy sauce.

This gravy will give the steak an appetizing taste and aroma. Lemon juice will break down the fibers, making the steak soft and juicy, the sauce will add spice, herbs and spices to spice. Put in a container, mix, close tightly, keep for 3-4 hours.

Ingredients of the dish:

• loin on the bone;
• herbs.

Remove the pieces from the marinade, dry and leave to stand until the meat reaches room temperature. Put herbs on the bottom of the pan, pieces on top. It is recommended to fry for 5-7 minutes. Brown the meat on all sides.

Steaks will be covered with an appetizing crust and will take on the aromas of herbs. Great taste guaranteed. Eat steaks with or without a light side dish.

Loin with cream sauce

The tenderness of the creamy sauce is famous in dishes all over the world. It is served with fish and meat. The steak must be prepared according to the classic recipe and served with this wonderful sauce.

Cream Sauce Ingredients:

• chicken broth is better;
• cream;
• black peppercorns;
• lemon juice;
• garlic;
• vegetable oil;
• mustard;
• salt.

Put crushed peppercorns into heated oil, add finely chopped garlic, mix. Fry the mass for thirty seconds, then pour in the cream, broth. When the mixture boils, put the cheese, which is pre-grated. After the cheese has melted, add mustard and mix until smooth. Delicious sauce is ready.

Steaks served with this sauce do not need to be fried to a crisp. How long to fry them, so as not to overdo it? It is enough to hold for 3 minutes on all sides in a hot pan, then reduce the heat and wait for readiness. Ready-made pieces can be poured over with sauce or served with gravy separately in a special bowl.

1. Pork must be fresh. Only such meat will bring gastronomic pleasure and will not harm health. When choosing a piece, press on it with your finger. Fresh meat will return to its original shape quickly, leaving no dent on the surface. Pay attention to color. Red is a guarantee of good quality.
2. Cut steaks no thicker than 2.5 centimeters. This will achieve high-quality roasting, save juice.
3. Take your time, marinate the meat as long as possible. It is recommended to keep the pieces in the marinade all night, if you are in a hurry, then at least 3 hours. Use spices, herbs and oil for the marinade. You can add soy sauce to enhance the taste. A prerequisite for a good marinade is acid - it can be lemon juice or vinegar.
4. Do not keep the pieces on fire for a long time, a few minutes are enough. If in doubt about doneness, or if you want meat that doesn't bleed, seal the pieces in foil after cooking so the steaks reach the desired doneness and the juice stays inside.
5. Let the cooked pieces rest after frying for 10 minutes. During this time, the juice will spread throughout the steak and bring more pleasure when consumed.

Cooking recipes will help you make dream steaks, answer current questions and dispel myths. No matter how often you cook steaks, you don't have to be a professional or take a chef course. Frying the perfect meat is easy if you know the cooking process and the ingredients included in the composition. Cook for the joy of yourself and your loved ones.

Delicious and juicy pork loin is easy to prepare if you know a few subtleties. Learn the secrets and delicious recipes for cooking at home.
Recipe content:

Pork is the most versatile, sought-after and popular meat. Of the many parts of the carcass, pork loin is classified as the first grade. This is the most ideal meat on the bone for baking in the oven, grilling and frying in a pan. This is the dorsal part of the pork carcass, which has ribs, part of the spine, meat and fat.

How to cook pork loin - the secrets of cooks

• When choosing meat, pay attention to the smell. Quality product smells good. The presence of sourness or rotten meat is a sign of spoilage.
• Buy a pork loin with a bone, then you will be sure that this is the dorsal part.
• Look at the layer of lard, it should not be more than 3%.
• The color of the loin over the entire surface should be light pink. The presence of spots and bruises is a sign of spoilage of the product.
• The bacon must be white. Yellow shade - the animal is old.
• Check the quality of the meat by pressing on it with your finger: the surface should recover quickly. If the hole remains, do not buy the product.
• There is no need to store fresh loin. If you do not plan to use it right away, then wipe it with a paper towel, wrap it with parchment and put it in the freezer.
• You need to defrost the product without auxiliary means, such as a microwave and hot water. It is best to soak in the refrigerator overnight, and in the morning leave for a couple of hours at room temperature.
• To reduce the fat and calorie content of the dish, cut off all the fat.
• For taste and aroma, use spices that rub the loin or marinate in the marinade.
• For extra juiciness, and if you like meat thinner and softer, then you can beat off the loin.
• Fry it over medium or high heat on each side for 4-5 minutes on each.
• Don't use a lot of oils. It is better to wipe the pan with oil with a brush and coat the meat itself so that it is absorbed into the piece. A large pool of oil will burn and release carcinogens.

Pork loin in the oven in foil will be a wonderful family lunch or dinner with a friendly company. It differs in satiety, aroma and juiciness.

• Calorie content per 100 g - 184 kcal.
• Servings - 3
• Cooking time - 30 minutes

Ingredients:

• Pork loin - 600 g
• Ground pepper - to taste
• Salt - a large pinch
• Oil for frying - 1 tbsp.

Step by step cooking pork loin in the oven: a simple recipe:

1. Cut the loin between the bones. The slices are thicker, so the meat will be juicier.
2. Sprinkle it with salt and pepper and leave for a couple of minutes.
3. Grease the pan with oil and heat well, then a crust will form on the meat, which will retain all the juice.
4. Put the loin on it.
5. Fry the pork on both sides until golden brown for 2-3 minutes on each side.
6. Put the meat on a baking sheet and send it to a preheated oven to 180 degrees for 10 minutes. It bakes well inside and remains very juicy.

Pork loin in the oven in foil: a recipe in a honey-mustard marinade

Chop on the bone baked in the oven is an amazing tasty and mouth-watering dish. The secret of the dish lies in the marinade. After preparing this dish, you will feel like you are in an expensive restaurant serving the best dish from the chef.

Ingredients:

• Pork loin - 1 kg
• Bacon - 100 g
• Quince - 1 pc.
• Honey - 1 tbsp.
• Mustard - 1 tbsp
• Garlic - 2 cloves
• Salt - 1 tsp
• Black ground pepper - a pinch

Step by step cooking pork loin in the oven in foil: recipe in honey mustard marinade:

1. Trim the fat from the loin and remove the bones.
2. Make deep cuts along the bones.
3. Salt and pepper the meat.
4. Remove the seeds from the quince and cut into slices, which are inserted into the cuts in the meat.
5. Cut the bacon into thin slices and wrap the loin in it.
6. Wrap the pork in foil and put in the oven for 30 minutes at a temperature of 200 degrees.
7. Meanwhile, mix honey and mustard.
8. Remove the meat, unfold the foil and grease with impregnation. Wrap it back up and put it back in the oven for another 15 minutes.

Pork loin can be cooked not only in the oven. From this type of meat, barbecue on the grill is very tasty. Golden brown, fragrant, juicy, with a baked crust, a thin layer of fat and an appetizing bone ... this is a real delicacy!

Ingredients:

• Pork loin - 2 kg
• Garlic - 3-4 cloves
• Olive oil - 2 tbsp.
• Lemon juice - 1 pc.
• Ground black pepper - 0.5 tsp
• A mixture of "Provencal herbs" - 2 tsp
• Salt - 1.5 tsp or to taste

Step-by-step cooking barbecue pork loin on the grill:

1. Cut the meat across the grain into steaks 1.5-2 cm thick.
2. Peel the garlic and pass through a press.
3. Squeeze out the juice from the lemon.
4. Combine olive oil, lemon juice, garlic and Provence herbs.
5. Rub the mixture over the steaks and refrigerate for 3-4 hours.
6. Set a grate over the coals, on which put the meat and season it with salt.
7. Fry on both sides, turning occasionally, until golden brown.

For lovers of experiments, I offer a surprisingly delicious recipe for cooking pork loin in a slow cooker immediately with a potato side dish.

Ingredients:

• Pork loin - 600 g
• Potato - 1 kg
• Water - 2 tbsp.
• Salt - 1 tsp
• Seasoning for meat - 1 tsp
• Onion - 1 pc.
• Vegetable oil - 50 ml.

Step by step cooking pork loin with potatoes in a slow cooker:

1. Cut the pork into bite-sized pieces.
2. Chop the onion into half rings.
3. Peel potatoes and cut into cubes.
4. Pour oil into the multicooker bowl, set the “Fry / Meat” mode for 12 minutes and put the ribs.
5. Fry the ribs on both sides for 10 minutes.
6. 2 minutes before the end, add the onion and stir.
7. Put in the potatoes and pour in the water.
8. Salt and add seasonings.
9. Turn on the "Extinguishing" program and cook for 1 hour.

We used to call a minced meat dish a cutlet, but initially this term meant “meat on the bone”. If you want to know how to cook delicious pork loin, French origin. Then this recipe is for you. A simple and quick recipe for a juicy kebab in the oven is useful when there is no possibility for long marinating and going out into nature.

Ingredients:

• Pork loin with bone - 400 g
• Mustard - 1 tsp
• Garlic - 2 cloves
• Marjoram - 1 tsp
• Curry seasoning - 1 tsp
• Sunflower oil - 70 ml
• Salt - 1 tsp
• Pepper - to taste

Step by step cooking cutlets of pork loin on the bone:

1. Cut the loin into ribs, lightly beat off, pepper and salt.
2. Combine vegetable oil, mustard, garlic cloves and garlic passed through a press.