Juicy pork loin recipes. Loin carbonate

Often housewives in recipes meet such a component as loin, but few people know what it is. Many people understand the fact that this is part of the carcass of an animal, but what and how it looks remains a question. How to distinguish this tenderloin from other types of meat, what to cook from it and is the product suitable for cooking diet food? Let's not only get answers to these questions, but also learn how to choose, store and cook loin correctly.

What is a loin

Loin meat is the dorsal part of the carcass of beef, lamb, but more often pork with a bone. It is also called pork cutlet on the bone. In addition to the pulp, the product contains ribs, a small cut of the spine and a minimum of fat. Some people confuse this tenderloin with carbonade, but this opinion is erroneous. Carbonade is cut from the dorsal and lumbar part of the carcass, has no bones and has a greasy layer of up to 5 mm. The loin is almost devoid of fat, therefore it belongs to dietary products, is considered a delicacy and is used to prepare many healthy dishes.

What does it look like

Pork loin looks like a long piece of the dorsal part of the carcass of an animal of a rectangular shape of a uniform color with ribs and a small cut of the spine. The tenderloin fibers are tender, soft, fragrant, the pulp has a slight salty aftertaste. The big advantage of meat is the absence of fat, film and veins, which greatly simplifies cutting and does not require additional manipulations to clean the product.

Beneficial features

One of the main beneficial properties of pork meat is the ability to be easily absorbed by the body and satisfy the feeling of hunger in a short time. The product is recommended for use by athletes, people with problems with bone and muscle tissue, since loin fibers accelerate the process of cell regeneration and strengthen the immune system. In addition, the loin is useful for pregnant women, because the high protein content stimulates increased milk production. In addition to the above useful qualities, the composition of the pork tenderloin includes:

1. B vitamins that normalize the functioning of metabolic processes and the functioning of the nervous system.
2. Niacin acid, which protects the body from platelets, hypertension, diabetes.
3. Iron, deficiency of which leads to anemia.
4. Minerals: potassium, calcium, molybdenum, magnesium, sodium, selenium, chromium, phosphorus.

In addition to the benefits, there is also harm that the back of a pork carcass can cause to the body. You should not excessively consume such a product for people who monitor their weight, since meat is high-calorie. The norm is no more than 300 g per day, and for those who are obese, it is better to refuse such food altogether. Abuse of pork loin can also provoke an increase in blood cholesterol levels and the occurrence of cardiovascular diseases. Pay also attention to the individual intolerance of the product by the body, which is a contraindication to eating food.

How to choose loin meat

Before starting the process of preparing a product, it must be correctly selected, guided by the following criteria:

1. Smell the goods. A fresh pleasant smell indicates a fresh quality product, a sour, rotten one indicates a spoiled one.
2. Choose bone-in pork with ribs to help make sure you're taking the back and nothing else.
3. Consider the color of the loin. It should be light, pink, uniform. The presence of bruises and stains indicates spoilage of the product.
4. The ratio of pulp and bacon should not be uniform, the fat layer should be minimal, and its color should be white. A yellowish tint indicates that you have a cut of an old animal.
5. It is possible to check the freshness of the product by pressing on the pulp. If the dent quickly recovered - feel free to buy, this is a fresh pork loin of the first grade. A stale product will keep a fingerprint for a long time.
6. The presence of color-fixing substances in the pulp can be detected only after the product has been boiled. This will be told by a change in the shade of pork meat and a cloudy broth.

Storage rules

Baked loin meat must be wrapped tightly with foil (you can use several layers) and stored in the refrigerator. Experienced chefs recommend preparing a fresh product immediately so as not to spoil its taste and useful properties. If you do not plan to subject the pork tenderloin to any processing in the near future, blot it with a paper towel, wrap it in foil and put it in the freezer.

Application in cooking

The nutritional value of pork loin allows it to be classified as a dietary, lean product, but compared to chicken, turkey, this meat will not be in the first place. If we compare such a tenderloin with other parts of the carcass of livestock, then it is the most suitable for preparing healthy dishes. Any heat treatment is used: cooking, baking in the oven, slow cooker, grilling, frying in a pan.

The indisputable advantage of the product is the absence of the need to add a lot of salt during the cooking process, since this part of the pork has a natural salty taste. In addition, the presence of a certain amount of fat in the pulp does not require additional addition of oil, without which the bird, for example, will become dry and tough.

What is cooked from pork loin

In modern cooking, this part of the pork carcass is used everywhere. The most famous, popular dishes of different cuisines of the world, which are prepared from tender loin, are:

• steak;
• meat rolls;
• diet cutlets;
• chicken Kiev on the bone;
• juicy chops;
• escalope;
• shashlik;
• roast;
• soups, borscht;
• boiled pork;
• schnitzel, etc.

Loin Recipes

Today there are many dishes prepared from this part of the pork carcass. Such popularity of the product is due to the dense, but not rigid structure of the pulp, shape and amazing taste. Each recipe involves different methods of heat treatment, the use of various spices, marinades and other ingredients. In any case, the meat turns out tasty, fragrant, but do not forget about the high calorie content of the product. Keep in mind that the calorie content of each dish is indicated per 100 g of treats.

Pork loin on the bone in the oven

• Time: 1.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 214 kcal.
• Cuisine: European.
• Difficulty: easy.

Such a dish turns out not only insanely tasty and incredibly fragrant, but also very beautiful. It is not a shame to serve it to the festive table, surprising all guests with its outstanding culinary skills. Baked pork loin can be served with boiled rice, potatoes or mashed potatoes, but fresh or baked vegetables are a great option. Prepare such a dish in your kitchen, feel like a chef of a famous restaurant.

Ingredients:

• pork cutlet on the bone - 4 pcs.;
• onion, apple - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• garlic - 3 teeth;
• rosemary - 2 sprigs;
• ground black pepper, salt - to taste.

Cooking method:

1. Rinse the meat product, dry with a towel. Grate with spices on all sides, leave for half an hour to soak.
2. Heat the vegetable oil in a frying pan, fry the cutlets on all sides for 3 minutes.
3. Transfer to a baking dish, top with chopped garlic, apples and onions in half rings, rosemary.
4. “Seal” with foil on top, bake for 40 minutes at 200 degrees. Take out, make a small incision with a knife. If pinkish juice flows out, put the dish in the oven for another 10 minutes.

With potatoes in a pan

• Time: 1 hour 50 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 166 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

This recipe immediately includes a side dish, so it does not have to be prepared separately. The advantage of the dish is that all components in the cooking process are saturated with juices, flavors of each other, making up a delicious culinary composition. It is better to cut a layer of fat from the pulp in order to get a low-fat product, since vegetable oil will still be added during frying. Seasoning for pork meat can be replaced with any other herbs and spices.

Ingredients:

• pork loin - 600 g;
• potatoes - 1 kg;
• onion - 1 pc.;
• vegetable oil - 50 ml;
• water - 2 tbsp.;
• seasoning for meat, salt - 1 tsp each.

Cooking method:

1. Cut the meat into portions, onion into half rings, potatoes into cubes.
2. Heat the oil in a frying pan, fry the pork for 3-4 minutes on each side.
3. At the end, add onions with potatoes, add seasonings, mix.
4. Pour in water, reduce heat to a minimum, cover and simmer the dish for 45-60 minutes.

• Time: 13 hours.
• Servings: 10 persons.
• Calorie content of the dish: 256 kcal.
• Cuisine: Eastern.
• Difficulty: easy.

This treat is a real find for lovers of outdoor activities. Barbecue is prepared in different ways, but in this version the dish begins to play with new colors. The pickling process will take no more than 3 hours, but it is better to leave the products overnight. Herbs and spices, stated in the recipe, add spicy oriental notes to lamb skewers. Enjoy a delicious smoky meat dish with an appetizing golden brown crust at any time of the year.

Ingredients:

• lamb loin - 2 kg;
• onion - 1 kg;
• cilantro (fresh) - 60 g;
• zira, coriander (ground), sumac - 1 tbsp. l.;
• salt - to taste.

Cooking method:

1. Rinse cilantro thoroughly, chop, transfer to a deep pan.
2. Peel the onion, cut into half rings and, together with seasonings and spices, send to cilantro.
3. Knead everything with your hands to get juice.
4. Wash the lamb well, dry it, cut into portions along the ribs, mix with the rest of the ingredients, leave to marinate overnight.
5. String meat pieces on skewers, fry the dish on a fire until golden brown.
6. Serve topped with sumac and onion.

• Time: 2 hours.
• Servings: 2 persons.
• Calorie content of the dish: 279 kcal.
• Purpose: for lunch, dinner.
• Cuisine: international.
• Difficulty: easy.

Pork loin steaks can be fried both on a skorod and on a grill and a wire rack. To speed up the process, the meat can be pre-marinated for literally an hour. If you decide to sear the dish, cut the steaks thinner so they cook better. Additional taste qualities of the dish will give a sauce based on honey and soy sauce. Whatever roasting method you choose, the pork will turn out to be very fragrant, juicy, with an appetizing golden brown crust. By cutting the finished pulp into thin slices, you can serve it as a snack.

Ingredients:

• pork steaks on the bone - 500 g;
• French mustard, soy sauce - 2 tbsp. l.;
• rosemary (dry) - 2 tsp;
• garlic - 3 teeth;
• honey (liquid), vegetable oil - 1 tbsp. l.;
• salt, pepper - to taste;
• boiled water (warm) - 1 tbsp.

Cooking method:

1. Cut the pork steaks into pieces of 0.5 cm. Rinse, dry, make cuts on each piece on both sides at a distance of 1-2 cm from each other.
2. In a separate container, put the garlic passed through the press, add rosemary, pour in soy sauce, water.
3. Stir, put the steaks in the marinade, leave for 1 hour.
4. Then take out the pork meat, salt, pepper, fry in a hot pan on both sides until it turns white and browns.
5. After that, you can pour in a little oil, add water in small portions and continue cooking under the lid. Watch how the liquid evaporates, add again. This process will take no more than half an hour.
6. Mix honey with mustard, pour sauce over the finished dish.

• Time: 7 hours.
• Servings: 5 persons.
• Calorie content of the dish: 127 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The dorsal part of the tenderloin of a pork carcass can be cooked by boiling in onion skins. The product acquires an excellent color of smoked meat, but, nevertheless, there will be no characteristic aroma. Some housewives add liquid smoke to get the right smell, but the usefulness of this liquid is questionable. The resulting dish is cut into portions and served as an appetizer, it looks amazing even on the festive table. You can take a treat with you to work, a picnic, use instead of sausage for sandwiches. This appetizer goes well with different sauces, vegetables.

Ingredients:

• back part of pork on the bone - 600 g;
• water - 1 l;
• salt - 120 g;
• onion peel - 2 handfuls (large);
• garlic - 3 teeth;
• red, black pepper - 0.5 tsp each.

Cooking method:

1. Rinse the husk, let dry, put in a saucepan. Pour salt, pour water.
2. Put on the stove, boil.
3. Wash the meat, dry it, put it in boiling brine. Boil over high heat for half an hour.
4. Turn off the fire, cover the pan with a lid, leave on the stove until it cools completely.
5. Then put the pan in the refrigerator for 4 hours.
6. Pass the garlic through a press, mix with two types of pepper.
7. Next, remove the pork from the brine, dry with paper towels, grate the garlic-pepper mixture.

salting recipe

• Time: 49 hours.
• Servings: 10 persons.
• Calorie content of the dish: 152 kcal.
• Purpose: snack.
• Cuisine: international.
• Difficulty: easy.

You can salt this part of the pork tenderloin in a dry way and with the help of brine. When choosing the first method, make cuts in the product, putting garlic cloves and your favorite seasonings there. Then generously rub the whole piece with salt, wrap with a cloth (to absorb excess moisture) and leave for 10 hours at room temperature. After that, remove the cloth, and wrap the dish in foil or cling film, placing it in the freezer. The second method requires a little more time, but does not differ in complexity. If you decide to salt the loin with brine, follow the requirements of this recipe.

Ingredients:

• pork tenderloin - 1 kg;
• water - 1.5 l;
• garlic, a mixture of peppers - to taste;
• salt - 0.5 tbsp. l. in brine + 0.5 tbsp. l. for wiping.

Cooking method:

1. Boil water, add salt, stir until completely dissolved.
2. Rinse the pork meat thoroughly, dry it, make cuts and stuff with garlic cloves. Rub with salt.
3. Put the meat in a deep container, pour the cooled brine. Put in the refrigerator for 2 days.
4. Then take it out, remove excess salt, moisture (use napkins, a knife), grate with pepper, wrap with cling film, store in the freezer.

Chops in a pan

• Time: 1 hour.
• Servings: 2 persons.
• Calorie content of the dish: 351 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

In search of an original dish for a festive feast, pay attention to the pork chop cooked in a pan. Choose meat on the bone (loin) or without it, the treat will turn out to be equally tasty. The use of batter helps preserve the juiciness of the pulp, and hard cheese gives a spicy flavor. Garnish the cooked chops with dill sprigs, tomato slices, or pickled cucumber. Believe me, such a dish will quickly disappear from the plates, so make sure that there is an additive.

Ingredients:

• pork loin on the bone - 450 g;
• egg - 1 pc.;
• cheese - 70 g;
• soy sauce - 5 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• flour - 2 tbsp. l.;
• salt, spices (cumin, marjoram, rosemary) - 1.5 tsp each;
• dill.

Cooking method:

1. Wash the pork meat, dry it, cut into pieces of 1.5 cm thick.
2. Wrap each piece in cling film, beat off with a special hammer on both sides.
3. Remove the film, rub the chops with spices.
4. Make a batter from flour, eggs, soy sauce, whisking the ingredients with a whisk until smooth.
5. Heat oil in a frying pan, “bathe” each chop in batter, put in a frying pan.
6. Fry over high heat for 4 minutes, cover and simmer for another 5 minutes. Do the same on the other side.
7. A couple of minutes before the end of frying, sprinkle the meat with grated cheese, let it melt under the lid.
8. Serve the dish garnished with dill.

When preparing any pork tenderloin treat, be guided by the following recommendations from leading chefs of famous restaurants:

1. Use a special thermometer (thermal probe) to determine the temperature of the pulp. So, you will understand that the product is fried, and the harmful bacteria inside have died.
2. When defrosting meat, take it out of the freezer overnight into the refrigerator, and then leave it at room temperature for a while. Do not use hot water or microwave to defrost the product.
3. If you are going to boil the broth for soup, leave the bone for nutrition.
4. Remove all fatty layers to rid the product of excess fat.
5. Give the meat an extra taste, aroma with the help of spices, you can marinate it if you wish. For this, even ordinary mayonnaise mixed with mustard is suitable.
6. When frying the loin, do it on medium or high heat for 4-5 minutes on each side.
7. Do not serve the dish to the table immediately after the end of the cooking process. Leave it for 20 minutes to distribute the juiciness inside the pulp.

Video

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

Ingredients

• 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.

After the meat has stood for 30 minutes, it can be cut and served. You can serve with any side dish of your choice, with vegetables, spicy or sweet and sour sauce. Bon appetit!

Loin - a certain part of the carcasses of domestic animals, allocated during cutting, is a pulp on the bone, these are the so-called dorsal muscles that run along the spine from the outside. The advantage of loin meat in a small amount of fat (it is quite lean, but somewhat dry). Another advantage of a piece of loin in its convenient form: if you cut the loin from the bones, you get a piece that resembles a loaf in shape, which is excellent for cutting into beautiful portioned pieces.

You can cook various delicious dishes from pork loin, many recipes are known.

Pork loin without bone, baked in the oven

Ingredients:

• fresh boneless pork loin - about 1 kg;
• a piece of lard;
• a mixture of dry ground spices for preliminary pickling (red, black, allspice, cloves, nutmeg, coriander, fennel, etc.);
• coriander, sesame, fennel, cumin seeds are not ground;
• garlic;
• fresh herbs.

Cooking

Only fresh chilled meat is suitable for this dish (there will not be enough juiciness in frozen meat). A whole piece of loin (we by no means wash it in water) should be sprinkled abundantly with a mixture of spices and, wrapped in cling film (or placed in a container with a lid), left to marinate in the refrigerator overnight. In the morning, lightly shake off a piece of ground meat and stuff it with small pieces of garlic and pieces.

Lubricate the foil with bacon, put a piece of loin on it, sprinkle with dry whole seeds and wrap-pack, striving for tightness so that the juice released from the meat does not flow out. It is better to pack in 2 layers of foil or wrap twice in succession.

We spread the loin stuffed and packed in foil on a baking sheet and bake in the oven at a temperature of about 220 degrees for 1 hour (depending on the age, gender and breed of the animal).

Cool the finished loin slightly in foil, then unfold and cut into slices. You can beautifully put the slices on an oval serving dish and decorate with herbs and slices of vegetables, fruits, olives. Any side dish and light table wine or beer can be served with the baked loin. It would also be nice to serve some kind of hot sauce: sweet and sour citrus and / or soy, with garlic, with natural fruit or balsamic vinegar, with horseradish or mustard, possibly based on tomato.

Pork loin chops

Ingredients:

• pork loin with ribs (or without);
• melted pork fat or olive oil;
• ground black pepper;
• coarse salt;
• fresh greens;
• garlic;
• lemon or natural wine vinegar;
• hot red pepper.

Cooking

You can cook chops on the bone or without, on the bone you need to fry a little longer.

Meat is not washed with water. We cut out the chops and lightly beat them with a hammer or the edge of a tablespoon on both sides and sprinkle with black ground pepper.

We heat the fat well in a pan, sprinkle the pan a little with salt and fry the chops over medium-high heat on both sides until a beautiful golden hue. If necessary, you can reduce the fire and, covering cover, bring to the desired degree of frying.

Serve the prepared pork loin chops with a sauce made up of crushed garlic, hot red pepper and lemon juice. You can come up with some other sauce. As a side dish, it is good to serve young green peas or young stewed beans, potatoes, polenta, buckwheat, rice. Be sure to serve the chop with fresh vegetables or fruits, or seasonal pickles, as well as light wine or beer for better absorption.

To cook more juicy pork loin chops, it is advisable to cook boneless in batter.

This dish does not require any special skills in cooking, so anyone can handle it.

In anticipation of the upcoming pleasure, we propose to find out how to fry a pork loin in a pan to please yourself and your family with juicy meat! And we, in turn, are sure that this recipe will become a favorite in your cookbook for a long time!

Choice of pork loin

First, let's remember, what is a loin? This is not just any piece of pork, but specifically the dorsal part and, preferably, with a bone! It is worth recognizing that this product is very popular with our hostesses.

If you need to quickly feed and please the household with a delicious dish, then just the loin will come in handy!

Pork meat contains a whole complex of microelements and B vitamins involved in metabolism and organization of nervous activity.

Now let's move on to the next important step. We need to choose the right loin!

The meat must have the following qualities:

• Pale pink color, uniform over the entire surface;
• The smell of a fresh product is practically absent. He is gentle and pleasant;
• The fat layer should be white. Yellow color indicates the old age of the animal;
• When pressed with a finger, no dents remain on the surface of fresh meat.

Preparing meat for frying

After the main stage with the choice of meat is over, we can begin to conjure over our future lunch or dinner.

• We put the loin on a cutting board, remove excess fat, film with a sharp knife, cut into portioned pieces 1.5 cm thick so that each piece has a bone.
• Then rinse the pieces of loin under cold water and wipe with a paper towel.
• Further, so that the meat is better fried and becomes soft, lightly beat it with a kitchen hammer. To do this, it is better to place the loin in a film, in this case we will protect ourselves from meat splashes and will not crush the bone. This is important to preserve the best taste of the dish!

Before the final stage of cooking, rub portioned pieces of meat with vegetable oil and let them lie down at room temperature for 15 minutes. It is also necessary to keep the softness of the product during the frying process.

How to cook pork loin in a pan

Today we take as a basis the simplest and fastest option and find out how to fry a pork loin in a pan in vegetable oil. This option is not only easy to perform, but also allows us to feel the beauty of natural meat. And, I must say that the loin has excellent taste!

Meat before frying can be rubbed with spices so that the loin not only looks appetizing, but also acquires a spicy flavor.

You can also use different types of marinades. And in this case, we will see a lot of options that turn each dish into a masterpiece. Marinades can be based on lemon, balsamic vinegar, olive oil and adjika, beer and even kvass!

But we decided to focus on the cooking option that best preserves the taste and individuality of the loin.

Just before frying, salt the meat and put it in a hot frying pan. Oil is optional. If we decide that it will not bother us, we grease the pan with a thin layer.

At the very last important stage of preparing a long-awaited dinner, we must know exactly how much to fry the pork loin in a pan. It will depend on this whether our dinner will please our relatives or not.

Fry the meat for 5-7 minutes on each side. Then cover the pan with a lid and let the dish simmer for another 5 minutes.

How to know if a fried loin is ready

At the very end of cooking, we will try to pierce the meat with a sharp knife. If a clear, colorless juice stands out, then our loin is ready! If we see pinkish juice, then this is a sign that the product is not cooked, and we add a few more minutes to stew.

And now, on the dinner table, the result of our witchcraft awaits us: a beautiful, appetizing dish exuding an indescribable aroma!

Of course, it won’t be a crime if we serve such a yummy with pasta or buckwheat, but you must admit that this is not the best option.

But when the fried loin appears before us framed by beautifully arranged stewed vegetables, and red wine splashes in glasses, then we will understand that our labors were not in vain!

And the main result will be the joy and pleasure of our beloved household, with an appetite absorbing the result of our culinary creativity.

The loin is the dorsal part of the carcass of a pig (or cow), which is quite often used in cooking. From such a semi-finished product you can cook many excellent dishes. And they will always be juicy, satisfying and very fragrant. A baked loin is a great opportunity for any housewife to deliciously feed her beloved household or show off her skills in front of guests. For a good example, you can consider a few simple but interesting recipes.

Loin in foil

If we talk about pork loin, then it is ideal for baking in the oven. You can do this in different ways. The most popular option is a loin baked in foil. The beauty of this recipe is that it requires a minimum set of starting products:

• pork loin (weighing 1.0-1.5 kilograms);
• 50 grams of any seasonings (coriander, paprika, a mixture of peppers, garlic, turmeric, salt and curry).

The baked loin is prepared in several stages:

1. First, the meat must be washed well, cleaned of excess films and dried thoroughly with a napkin.
2. Mix any available spices.
3. Roll the loin well in them.
4. Wrap meat in cling film and refrigerate. There it should lie for at least two hours. In order for a piece of meat to marinate well, it is better to leave it there for a day.
5. After the time has elapsed, remove the loin and remove the film from it.
6. Preheat oven.
7. Wrap meat tightly in foil. Under the bottom for aroma, you can put 2 leaves of bay.
8. Place the package on a baking sheet and put in the oven for 70-80 minutes. Inside the temperature should be at least 170 degrees.

After that, the meat remains only to get out of the oven and unfold the foil. You can serve it hot whole or wait until it cools down completely, and then cut a piece into thin slices.

Loin in tangerine sauce

For a festive feast, a loin baked in fragrant tangerine sauce is suitable. It takes no more than an hour and a half to prepare the dish. From the products you will need:

• 1 kilogram loin on the bone;
• 30 grams of vinegar;
• 1 tablespoon chili sauce;
• 4 tangerines;
• 12-15 grams of honey;
• 1 clove of garlic;
• salt (preferably sea);
• 5 grams of vegetable oil;
• 2 tablespoons of prepared soy sauce;
• pepper mixture.

It is not difficult to repeat such a recipe:

1. First, a washed and dried piece of meat should be sprinkled with salt, pepper and left for a while so that it can marinate a little.
2. At this time, you can do the sauce. The first step is to squeeze the juice from the tangerines. It should make about a couple of glasses.
3. Add the rest of the ingredients according to the recipe (except for the oil).
4. Pour the resulting mixture into a saucepan and simmer over low heat until the amount of liquid is reduced by almost half.
5. Lightly fry the meat in oil until golden brown. This is necessary so that the juice remains inside during baking.
6. Place the processed loin in a mold and coat with the prepared sauce on all sides.
7. Bake for 20 minutes in the oven at 190 degrees. After the time has elapsed, the meat must be taken out and pour over the sauce again.
8. Baking is carried out in three steps. Each time the temperature must be lowered by 10 degrees.

Ready fragrant loin will look great on the table, surrounded by juicy slices of fresh tangerines. In addition, it can be sprinkled with any chopped herbs.

Meat for sandwiches

Oven-baked loin can be not only an excellent hot dish, but also a wonderful cold appetizer. It is good to make sandwiches with such meat. But first, the loin must be properly prepared. To work, you only need:

• 600 grams of pure meat (without bones);
• salt;
• 1 onion;
• 6 cloves of garlic;
• ground pepper.

Everything is done very simply:

1. First, the meat must be marinated. To do this, cut the onion into rings and squeeze the garlic through the press. The loin should first be washed and dried. After that, the meat must be thoroughly rubbed with pepper, salt and chopped garlic. Then put it in a saucepan, sprinkle with onions and put it under the lid in the refrigerator for 8-10 hours. It is better to do this at night.
2. Put the prepared meat on a baking sheet and bake for 60 minutes in the oven, already preheated to 180 degrees.

The finished loin should be allowed to cool well. Only after that it can be carefully cut into thin slices and used to make sandwiches.

Loin with vegetables

Many housewives like recipes in which the main dish is cooked along with a side dish. This greatly simplifies the work and saves free time. For example, a pork loin baked in the oven with vegetables can be a great option for a family weekend dinner. First you need to make sure that the following products are present on the desktop:

• 1 kilogram loin;
• 10 grams of salt;
• 3 cloves of garlic;
• 17 grams of olive oil;
• a teaspoon of coriander (ground);
• 2-3 grams of ground pepper;
• 4-5 sprigs of thyme and fresh parsley;
• ½ tablespoon mustard (Dijon)

For garnish:

• 300 grams of pumpkin and potatoes;
• salt;
• 3 onions;
• 4 carrots;
• 5 cloves of garlic;
• 7 sprigs thyme (fresh)
• pepper;
• 1 tablespoon dried herb mixture (parsley, marjoram, thyme, oregano, or rosemary)
• 50 milliliters of olive oil;
• 2 tablespoons fresh chopped parsley.

The cooking process takes place in several stages:

1. Tie the loin tightly with twine, and then sprinkle with salt, coriander and pepper.
2. Grind garlic and fresh herbs in a blender. Coat the meat on all sides with the prepared mass.
3. Wrap the processed loin in foil and put in the refrigerator for 8 hours.
4. Get it half an hour before the start of the main work so that it warms up to room temperature.
5. Place the meat on a wire rack and put it in the oven for three quarters of an hour. Inside, the temperature should already be about 150 degrees.
6. At this time, you need to do a side dish. Vegetables must be peeled, washed, cut into large cubes and loaded into a double boiler. Ten minutes will be enough for pre-processing.
7. Add the rest of the ingredients to the vegetables and mix well.
8. Put the prepared products in a roasting pan under the grate and send them together with the meat again to the oven for half an hour.
9. Turn off the heat, and then remove the meat from the grill and transfer it to the vegetables. In this position, he should be allowed to stand for about 30 minutes.

After that, a hot fragrant loin, along with a juicy side dish, can be safely brought to the table.

Loin with plum sauce

A variety of sauces are used for roasting meat. It all depends on the personal desire of the hostess. At the same time, almost all recipes for baked loin are relatively easy to prepare. For example, having a piece of fresh product available, you can make it with a fragrant plum sauce. In this case, you will need:

• 1 kilogram loin;
• 2 teaspoons of lemon juice;
• 1 onion;
• 5 grams of ground pepper;
• 3 tablespoons jam (plum);
• 1 teaspoon marjoram;
• 10 grams of salt.

The method of preparing such a dish partly resembles one of the previous options:

1. First of all, the meat must be marinated. First, it should be rubbed with pepper, sprinkled with salt, and then put in the refrigerator for several hours.
2. To prepare the sauce, dilute jam with cold water in a ratio of 1: 1, add lemon juice and mix.
3. Grease the mold with oil.
4. Line the bottom with chopped onion half rings.
5. Put meat on top.
6. Drizzle generously with sauce.
7. First, 15 minutes it must be baked in the oven at a temperature of at least 200 degrees.
8. Then the flame should be reduced. The remaining 60 minutes should be baked at a temperature of 170-180 degrees.

Tender and juicy meat with a pleasant sourness and unique aroma will definitely appeal to those who are lucky enough to try it.