Recipe for pork loin. Pork loin steak in a pan - recommendations and recipes for the perfect meat

Pork loin on the bone, fried in a pan, with spices and spices, covered with a ruddy, appetizing crust and juicy inside - incredible. Look at the top photo and see for yourself. Today I will tell you how to cook it so that it is not dryish or overcooked.. In fact, this dish is very simple to prepare and very tasty. And you can make it quickly enough, which means even novice cooks can handle it.

What is a loin

This is a part of a pork carcass, consisting of a long dorsal muscle, located outside on both sides of the ridge. It is interesting in cooking not only for its exquisite taste, but also for its appetizing shape.. As a rule, it is a regular, rounded shape. Usually, butchers, when cutting a carcass, cut off a piece of loin along with a bone, a rib, but not necessarily. It is also attracted by its property not to contain fat, that is, it is a fairly dietary part of the pork carcass.

There are many different recipes for cooking dishes from pork loin, involving rubbing it with various spices, soaking it in marinades, stuffing it with various additives, but this did not take root in our family. I rarely cook on the bone with any additions.

The fact is that this product is completely self-sufficient, has its own, great taste and does not need any additional preparations.

Cooking

Take 4 serving pieces of pork loin on the bone. If you are watching your weight, you can carefully cut off excess fat in pieces with a knife, but I do not do this.

Just when frying, if fat is left, the meat will be more juicy.

We wash the cooked loin, dry it, lightly beat it with a meat hammer, sprinkle with balsamic vinegar, sprinkle with ground basil, ground coriander seeds, salt and dry garlic. A special marinade for the loin is optional.

Let's let the meat marinate under spices for about half an hour, but if you urgently need to cook this dish, you can immediately send it to the pan. As I said, this dish does not require any serious preliminary preparation, and even more so soaking in vinegar, as some recipes advise. This is not the meat and it will be perfectly fried, it will be tasty and juicy without vinegar and mayonnaise.

Put the prepared loin in a well-heated pan with olive oil and fry on both sides. We will fry for about 2 minutes on each side with the lid open. This is required to seal all the juices inside the meat slices.. Then reduce the heat and fry the pork loin for 10 minutes on each side, over very low heat with the lid closed.

With this frying mode, you will get not only a tasty, but also a healthy dish, since all useful substances are preserved.

We will serve the fried loin hot, with any side dish of your choice. In addition, I recommend preparing a jar in advance for lovers of a spicier taste. Bon appetit!

Pork loin on the bone

Stas Pork loin on the bone, fried in a pan, with spices and spices, covered with a ruddy, appetizing crust and juicy inside - an incredibly tempting dish. Look at the top photo and see for yourself. Today I will tell you how to cook it so that it is not dryish or overcooked. Actually, it's...

Pork loin on the bone in the oven can be prepared according to different recipes depending on its size. As you know, pork loin is one of the most delicious and valuable parts of the pork carcass. According to the method of cutting, pork loin can go with or without a bone. A piece of pitted loin is often used for cooking.

Large pieces of pork loin on the bone are often baked in the form of a “book” or “accordion”. Not very deep cuts are made in the meat with a knife, into which tomatoes, cheese, oranges, and lemons are inserted. Chunks of pork loin up to 2 cm thick, palm-wide and with one bone are baked in the oven after marinating. Moreover, vegetables are often baked in tandem with meat - vegetable mixes or just potatoes. In this case, in addition to the meat, it also turns out a delicious side dish.

All marinades that are suitable for marinating meat, in particular, can also be used for marinating pork loin.

Today I want to show you how to prepare pork loin on the bone in the oven step by step one simple but very tasty recipe. The whole trick lies in the spicy marinade based on adjika. Pork loin marinated in such a marinade turns out to be very juicy, soft and incredibly fragrant.

Ingredients:

• Pork loin on the bone - 1 piece, weight about 300 gr.,
• Adjika - 5 tbsp. spoons
• Garlic - 2 cloves,
• Soy sauce - 3 tbsp. spoons,
• Spices: paprika, black pepper, a mixture of spices for meat - a pinch each,
• Sugar - 1 teaspoon

Pork loin on the bone in the oven - recipe

After all the ingredients are prepared, you can start cooking the pork loin on the bone. Let's prepare a marinade based on adjika. It's easy to prepare. Put the required amount of adjika in a bowl.

Squeeze the garlic into it. In my adjika, which I used to marinate pork, the amount of garlic is small, so additional garlic in this recipe will not be superfluous. If you do not like garlic, then you can not add it to the marinade, and replace the adjika itself with any other tomato sauce.

Pour in soy sauce.

Pour in the spices. In this spice marinade, I used paprika, black pepper, and a meat spice mix. If there is fresh herbs in the house, for example, parsley, dill, basil, marjoram, rosemary, then you can add these rights by finely chopping them with a knife.

Add sugar to marinade ingredients. Instead of sugar, you can take about the same amount of honey. The sweetness of these products will even out and soften the sour-salty taste of the marinade.

Stir the spicy adjika-based pork marinating sauce with a spoon.

Prepare the bone-in pork loin for marinating. If it has been stored in the freezer, be sure to defrost it. It is desirable that the meat be defrosted on its own at room temperature, and not with the help of a microwave, so it will be tastier and juicier. Rinse fresh meat with water and dab from moisture with napkins (paper towel). If there are rough films on the edges of the meat, they need to be cut off.

Rub the marinade on the pork loin on the bone on all sides.

Cover the bowl with cling film and place in the refrigerator. The meat should be marinated for at least one hour, but the longer it stays in the marinade, the softer and more flavorful it will become. Transfer the pork loin to a mold lightly greased with sunflower or butter. Put meat in it.

Bake on the bone in the oven at 180C for about 20 minutes.

Thin and already marinated, so it will cook quickly enough. Pork loin on the bone is served hot as a separate dish. In addition to it, a side dish, greens, vegetable salads are traditionally served.

That's all, now you know how to cook a delicious and juicy pork loin. According to this recipe, you can also bake a piece of pork loin weighing 1-1.5 kg. In this case, it is best to bake the meat in a baking sleeve, respectively, you should also increase the baking time.

Enjoy your meal. I would be glad if this recipe for pork loin on the bone in the oven you like it and use it. And next time I will definitely prepare a recipe for pork loin entrecote in a pan.

Pork loin on the bone in the oven. Photo

The part of the pork carcass that is called is often sold together with rib bones and this is a great example for the holiday table. The loin on the bone, glazed with honey and paprika, marinated with fresh marjoram leaves and garlic - sounds tempting and will decorate any celebration.

You will need:

• pork (loin on the bone) 1.3-1.5 kg
• garlic 6 cloves
• marjoram 2 handfuls of fresh leaves
• orange 1 pc
• salt 2 tsp
• ground black pepper 1 tsp
• olive oil 3 tbsp

Glaze:

• lemon juice 1 tbsp
• honey 1 tsp
• paprika 1 tsp
• olive oil 1 tbsp

Step by step photo recipe:

Here is such a wonderful specimen - - insistently asks to turn it into a culinary masterpiece.

And this - get to know - a popular Mediterranean herb. In ancient Egypt, a bouquet of this herb was given as a token of admiration. The aroma of marjoram is sweet, spicy-floral, reminiscent of camphor, the taste is sharp-spicy, burning, thin and sweet. Getting fresh marjoram in Russia is a great success, especially in the provinces, so if you do not have fresh marjoram, use dry seasoning (2-3 tablespoons).

Prepare the marinade: tear leaves from marjoram (2 handfuls) and grind them together with garlic and salt in a mortar or in a blender grinder, add pepper and olive oil, mix.

Advice: do not throw away the twigs left from the marjoram. They can be dried and added to other dishes, such as when cooking rice.

Loin wash, dry with paper towel, cut on the bone, but not completely, so that the piece does not lose shape. If you were served such a dish in a restaurant, you would definitely clean the bone from the meat, but I do not advise you to do this, because there is a small amount of fat on the bone, which, during baking, will add juiciness to this rather dry part of the pork.

Rub the marinade over the meat, place in a bowl, cover with cling film and refrigerate for 2 hours or overnight.

Meat is easy to cook in special baking bags. If there is no package, bake in a goose or any container that can be closed with a lid or foil. If this is your first time cooking in a bag, then read →
Put the meat with the marinade in a roasting bag and place the bag on a baking sheet.

Squeeze the juice from one orange (0.5 cup) and pour it into the bag.

Secure the bag with a clip or tie loosely with a thread, leaving a hole for the steam to escape. You can cut the ribbon from the top of the bag and tie it.

In this form, put the meat in a preheated oven t 180°C for 1 hour.

Prepare the frosting- you will lubricate the meat with it so that it acquires a bright, sweet and sour and very appetizing crust - mix lemon juice, honey, paprika and olive oil.

After 1 hour take the meat out of the oven, remove the clip, or simply cut off the top of the bag. Be careful not to burn yourself with steam! Brush the loin with glaze using a brush and place back in the oven. Repeat this procedure every 10-15 minutes. It will take 40-50 minutes for the meat to be covered with a crust..

In total, the meat will stay in the oven for about two hours, after which you remove it from the bag and serve it to the table.

A juicy, fragrant dish - marjoram with garlic tried, the orange did its job, and the cook did a good job!

Bon appetit!

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If you have a piece of fresh meat at your disposal, a pork loin, for example, then I advise you to cook it according to this recipe. The meat is pre-marinated in sauce, and then cooked in several ways in a pan. And for a side dish, fried bell peppers in garlic oil. Just imagine, a juicy pork loin on the bone with fragrant bell pepper. This is delicious! Try it!




Ingredients:
- Pork loin 0.5 kg,
- Bulgarian pepper large 1-2 pcs.,
- Orange 2 pcs.,
- Wine vinegar 3 tablespoons,
- Honey 1 tablespoon,
- Spices for meat 1 tsp,
- Garlic 2 cloves,
- Vegetable oil 1 tbsp,
- A bunch of greens for decoration.

How to cook with a photo step by step

We take a deep bowl in which we will prepare the marinade and marinate the pork loin. Pour wine vinegar into a bowl and add a tablespoon of honey.




We put spices for meat. Now there is a huge selection of various ready-made spices intended for meat. You can buy them at the supermarket or make your own. Dried basil, ground pepper, dried paprika, rosemary, garlic are perfect for meat. From this list, you can choose the spices that you like best in taste and mix them in equal proportions. Then take one teaspoon of this mixture of spices and add to the pork loin marinade.




We mix the ingredients well in order to completely dissolve the honey and squeeze the juice from the oranges.






Cut the pork loin on the bone according to the recipe into portions, rinse well with water and put in a bowl with marinade. Now leave the meat to marinate for several hours at room temperature.




When the meat is marinated, proceed to the next stage of cooking. Peel the garlic and cut into thin slices.




Bulgarian pepper cut into two halves, clean from seeds and cut into large strips.






Heat up vegetable oil in a frying pan. Fry the garlic cloves until golden brown and remove from the oil with a spoon. In this easy way, we have prepared a very fragrant garlic oil. By the way, this oil is suitable not only for frying bell peppers. They can be seasoned with meat salads or snacks.




We spread the strips of chopped bell pepper in garlic oil.




Fry the peppers on both sides until the pepper pieces are soft and remove from heat.




Take a frying pan and heat it on fire. We take out the pieces of meat from the marinade and squeeze lightly so that the glass is excess liquid. Then put them on a hot skillet. A frying pan for frying meat is best used with a thick bottom.






Without adding oil over moderate heat, fry the meat on both sides until golden brown. It is necessary to fry the pork loin on the bone without vegetable oil and salt so that the meat is covered with a fried crust on top, and retains its juiciness and softness inside. When the pieces of meat are fried, pour half a glass of water into the pan and cover all this beauty with a lid. Reduce the heat on the stove and simmer the meat under the lid for 15-20 minutes. You can’t even imagine how delicious the aroma begins to soar in the air! Add salt to taste at the very end of cooking.




We spread the finished pork loin on the bone from the pan to the dish. Next to the meat we put pieces of fried pepper and decorate with fresh herbs. If you like fresh onions, then this dish is perfect for this dish.




We first peel the onion, cut it into rings, add a little salt, add a third of a teaspoon of sugar and sprinkle with vinegar and let the onion soak for ten minutes. Then rinse the onion well with cold water and add to the cooked meat.




The author of the pork loin recipe on the bone: Alina Kolomoets

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Loin recipes with photos can be viewed on the website. The loin, like the brisket, is part of the carcass (chest). Loin recipes are varied. Natural cutlets for frying are usually prepared from pork and lamb loin (not to be confused with chopped cutlets!). However, there are recipes according to which the loin can be baked whole. The most interesting variants of the loin can be called the crown, when the loin is laid with the rib bones up and out, and the “guard of honor” or guard d "onner - the ribs of the two loins are crossed from above, above the meat part. Before cooking the loin, it is advisable to cut off excess fat from it.

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