Pork loin on the bone recipe for beginners. Juicy pork loin in an awesome marinade

How to cook spicy meat on the bone in foil

A festive dinner always means preparing some complex dishes. How to deal with this? We suggest baking a pork loin on the bone in the oven, wrapped in foil. This is the most ideal pork dish for a holiday feast.

You will need:

4 pieces of pork loin on the bone, 200 g each;
cherry - 2 handfuls;
60 g refined oil;
dill seed – 2 pinches;
fresh dill - 1 small bunch;
garlic (clove) – 2 pieces;
Season to taste with ground pepper and salt.

It will take you 1 hour and 35 minutes to cook. A serving (100 g) contains 405 kcal.

How to cook pork loin on the bone in the oven in foil:

Step 1. Grind the dill seed in a mortar or bowl. Finely chop fresh dill and garlic, place everything in a bowl with the seeds, pour in half the oil, add salt and ground pepper.

Step 2. Rub the prepared mixture onto the pieces of meat and refrigerate for an hour.

Step 3. Cut two squares from foil. Then place one square on top of another and place the pork loin on them.

Step 4. Place cherry tomatoes around the meat pieces, add the remaining oil and connect the ends of the foil.

Step 5. Bake the meat with tomatoes for about 40 minutes. Oven temperature 250 degrees.

Juicy pork loin in the oven: a simple recipe for successful cooking

Ingredients

Pork loin – 1.5 kg + –
Apples - 7-10 pcs. + —
Garlic – 5-7 cloves + –
Lemon juice – 1 lemon + –
Bay leaf - 2-3 pcs. + —
Sugar - 1 tbsp. l. + —
Sweet mustard - 1-2 tbsp. l. + —
Black pepper (ground) - to taste + -
Allspice peas - 1 tbsp. l. + —
Salt - 2 tbsp. l. + —
Water — 2 l + —
Vegetable oil and butter - as needed + -
Spices (suneli hops, thyme, rosemary, nutmeg, marjoram, clove buds, etc.) - to taste + -
Honey syrup - optional + -

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Pork loin in the oven: how to properly bake it at home yourself

Meat can be used either with the bone or just the pulp.

Let's prepare the marinade for meat

Mix salt, sugar, allspice, bay leaf, chopped garlic, lemon juice and, if desired, add your favorite spices.
Pour the marinade mixture with water, bring to a boil under the lid and cool.

Now let's marinate our excellent pork loin

Place the washed meat in the cooled marinade and bring to a boil.
Boil covered over low heat for 5 minutes.
Leave in the marinade for 3-4 hours.

Cooking marinated pork loin with apples in the oven in foil

Remove the meat from the marinade, dry and pepper.
Cut the garlic into slices and stuff the loin with them.
Lightly coat the stuffed pork with mustard and butter.
We make incisions in the form of a mesh on the surface of the lard.
Cut the apples into small slices.
Place the apple slices on several layers of foil (the top one should be greased with vegetable oil) on the shiny side.
Place the loin on top of the apples, fat side up, place the apples on the meat again and form a sealed package.
Place the loin on a baking sheet greased with vegetable oil and place in a preheated oven.
Bake for 1.5-2 hours at 180 degrees.
15-20 minutes before the end of cooking, open the foil, move the apples, brush the loin with honey syrup and continue cooking in the oven until the honey crust is crispy.

Remove the finished piece of pork from the oven and place it on a plate without the apples. You will enjoy both hot and cold loin baked in the oven in foil with apples.

Such juicy and tasty pork can be served as a solo dish, without any side dish, with fresh bread, fruits, vegetables and herbs. And you can wash down all this luxury with good beer, sweet and sour juices or mineral water with lemon.

Do you want it with a side dish? Prepare mashed potatoes or potato dumplings, or maybe baked pumpkin. Serve garlicky salads made with fresh carrots or boiled beets with nuts. A famous chef used to say: “Pork loves garlic, and lamb loves carrots.”

Pork loin with potatoes in the oven

To prepare this dish, choose fresh but firm potatoes that will hold their shape after baking.

You will need:

500 g pork loin;
2 red onions (small);
2 pinches of cumin;
4 large potatoes;
60 ml refined oil;
ground pepper - to taste;
broth – 200 ml;
3 sprigs of leaf parsley;
salt - to taste.

The whole process will take 2 hours. The finished dish contains 420 kcal per 100 grams.

Recipe for pork loin with potatoes in the oven step by step:

Wash the boneless loin, dry it a little and cut into slices, lightly pound;
Chop the garlic, chop the onion into rings;
Place the pieces of loin in a bowl in layers. Sprinkle each layer with cumin, chopped garlic, and lay out onion rings (leave half the chopped onion). Cover the dish and refrigerate for an hour;
While the meat is marinating, peel the potatoes and cut into large pieces. Heat the oil in a frying pan and fry the potato pieces in batches. Place on a plate. In the same frying pan, brown the onions;
Add meat, chopped parsley to the onions and potatoes, pour in the broth, season and simmer in the oven at medium temperature for 50 minutes.

Korean at home

Korean.

500 g pork belly with layers of lard, 1.5 tbsp. salt, 1 liter of water, 100 g of onion peels, pepper, garlic - to taste.

Place half the onion peel on the bottom of the pan, then the brisket, add salted water and cover with the remaining peel on top. Cook for 40 minutes. Soak in brine for 3–6 hours, stuffed with garlic, grated with pepper, and put in the freezer.

Spicy loin on the bone.

Ingredients: 4 pieces of pork on the bone 3 cloves of garlic juice of 1 lemon 1 tomato 0.5 teaspoon salt and pepper to taste

Wash the pork and place on a towel to dry. To make the marinade, pass the garlic through a press, add the juice of 1 lemon and tomato, mix everything, pour over the pork and leave to marinate for 2 - 2.5 hours. After the specified time, let the meat drain, add salt and pepper on both sides and fry in a well-heated frying pan for 7-8 minutes on each side under the lid, and then another 2-3 minutes on each side over high heat until golden brown. Fry in a mixture of 50 grams of butter and 50 grams of vegetable oil. After the pork on the bone is ready, serve it to the table not immediately, but after 10-15 minutes (so that the meat reaches and collects juice). Serve with Tkemali sauce.

Pork loin baked in spices

Ingredients: bay leaf - 3 pcs. Provencal herbs - 4 tbsp. coriander seeds - 1 tsp. nutmeg - 1 tsp. salt - 1 tbsp. honey - 4 tbsp. pork - 1.5-2 kg fresh mint - 1 bunch. ground black pepper - 1-1.5 tsp. cloves - 5 pcs garlic - 4-6 teeth. ground ginger - 2-3 tsp.

Grind in a blender or mortar: 3 bay leaves, a bunch of fresh mint, 4 tablespoons of Provençal herbs, 1 heaped teaspoon of ground black pepper, 1 teaspoon of coriander seeds, 5 cloves, 1 teaspoon of nutmeg, half a head of garlic, 1 tbsp. .l. salt. Beat everything until very homogeneous.

We spread the mass on a large piece of foil, put a piece of pork on top, and roll it over the spices - you get a kind of crust. Since this mixture contains non-dried spices, such as garlic and fresh herbs, you can sprinkle ground ginger on top. Shake off the excess a little, pour about 4 tablespoons of honey on top. Let's wrap it up. Place in the oven preheated to 140 degrees for 2 - 2.5 hours. The result is simply amazing.

Loin is carbonate.

Ingredients: Boneless pork loin - 1 kg Onion - 1 pc. (large head) Carrots - 1 pc. Sweet pepper - 1 pc. Celery - 1/2 green bunches Garlic - 4-5 pieces Salt to taste Spices - for meat, 2-3 heaped tsp.

Salt the loin well and leave for one hour. Tie the meat with kitchen string, carefully tucking all the rough edges inward, and fry until golden brown on all sides. Place the meat fat side up and sprinkle well with red pepper or pork spices. Next to the meat is a whole head of garlic in its peel, place a bowl of water on the bottom of the oven and bake at 120 C until done.

Place the finished meat in a saucepan with a lid, let it cool completely, and put it in the refrigerator to mature.

Glazed pork loin.

Ingredients:

Pork loin - 900g Cloves - 1 tablespoon Sunflower oil - 2 tablespoons Powdered sugar - 1 tablespoon Apples - 2 pcs (sour) Prunes - 100g (pitted) Dry white wine - 100g Cream 10% fat 50g Starch potato - 2 teaspoons Salt to taste Ground black pepper to taste Meat broth - 150 ml

Rinse the pork, dry, season with salt, pepper, use a knife to shallowly cut the meat lengthwise and crosswise at a distance of 3 cm, stuff each square with cloves, sprinkle with powdered sugar and place in the oven at 180-200 C for 40 minutes. Soak the prunes in wine, cut the apples slices and add all this to the meat, fry for another 30 minutes. Strain the juice remaining on the baking sheet, add broth, cream, boil and add starch diluted in cold water, bring to a boil, add salt, pour the sauce over the loin slices cut across the grain.

Cooking meat with vegetables in the oven in the sleeve

This meat and vegetables can be prepared without any tricks. Simply place the prepared ingredients in a sleeve and bake in the oven.

Required Products:

0.5 kg of meat (pork loin);
1 carrot;
1 tomato;
a bunch of parsley;
2 potatoes;
300 g cabbage (white);
bell pepper – 1 red pod;
60 g vegetable oil;
add salt to taste;
2 pinches of pepper.

It takes 1 hour 15 minutes to cook. A 100 g serving contains 405 kcal.

Preparation:

Cut the pork pulp into pieces, 2 pieces per 1 serving. Beat, season with spices;
Cut carrots, potatoes, onions, tomatoes, peppers into large pieces;
Chop the cabbage coarsely, grease each piece with butter;
Place the cooking sleeve on a baking sheet. First place the meat in it, then a layer of vegetables and whole sprigs of parsley;
Roast until tender, about 55 minutes;
Before serving, transfer the dish to a large plate and garnish with chopped herbs.

Cutlets chops

Ingredients:
- pork loin - 500 g; - breadcrumbs - 1/2 cup; — chicken egg – 1 pc.; - vegetable oil; - salt and black pepper to taste.

Beat the egg with salt and black pepper. Cut the pork loin crosswise into pieces 1.5-2 cm thick. Lightly beat on each side (no need to beat until thin). Dry each piece with a napkin, dip in beaten egg and roll in breadcrumbs. Heat vegetable oil in a frying pan and place the resulting cutlets. Fry on both sides until golden brown. The total frying time is approximately 15-20 minutes. Serve with vegetables and mashed potatoes.

To prevent juice and small pieces from scattering around when beating meat with a hammer, the slices should be placed on a cutting board and wrapped in cling film.

Useful tips

Pork loin is the most versatile cut and the most sought after. You will learn how to cook it and which cooking method is the best from our tips:

One of the win-win cooking methods is frying. You just need to lightly fry it and simmer it in an already preheated oven until ready;
The layer of fat that is on the pieces of loin is lard, which melts easily. There is no need to cut it and then fry it. At any temperature, lard quickly melts and begins to burn. Of course, there was a time when pork fat was rendered and then used. But now it’s hard to imagine that housewives will do this;
Cook only with refined vegetable oil. How much to add when frying? If you simply pour oil in, the pool of oil will burn and release dangerous carcinogens. It would be nice if you rub the meat with oil so that it is saturated with it, and just wipe the inside surface of the frying pan with oil using a paper napkin;
It is best to prepare the dish from a piece on the rib bone. This meat is usually thickly sliced to fit the width of the bone. And during the cooking process, this rib bone will give the meat a good taste, and the fact that the piece of loin is thick guarantees that the meat will turn out juicy;
Beating meat or not is a matter of taste. If you want a juicy loin, then don’t beat it. If you like thin and soft pieces, slice the meat thinly and pound it.

Bon appetit!

Pork loin selection

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

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

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

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

Meat must have the following qualities:

The color is soft pink, uniform over the entire surface;
The fresh product has virtually no odor. It is gentle and pleasant;
The fat layer should be white. Yellow color indicates old age of the animal;
When pressed with a finger, there is no dent left on the surface of fresh meat.

Use in cooking

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

An undeniable advantage of the product is that there is no 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 made from pork loin?

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

steak;
meatloaf;
diet cutlets;
Chicken Kiev on the bone;
juicy chops;
escalope;
shashlik;
roast;
soups, borscht;
boiled pork;
schnitzel, etc.

How to cook pork loin - chefs' secrets

When choosing meat, pay attention to the smell. A quality product smells good. The presence of sourness or rotten meat is a sign of spoilage.
Buy pork loin with the bone, then you will be sure that it is the back part.
Look at the layer of bacon, it should not be more than 3%.
The color of the loin over the entire surface should be light pink. The presence of stains and bruises is a sign of spoilage of the product.
The bacon should be white. A yellow tint means the animal is old.
Check the quality of the meat by pressing it with your finger: the surface should quickly recover. 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 napkin, wrap it in 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 keep it in the refrigerator overnight and leave it at room temperature for a couple of hours in the morning.
To reduce the fat and calorie content of a dish, cut off all the fat.
For taste and aroma, use spices to rub the loin with or marinate in a marinade.
For extra juiciness, and if you like thinner and softer meat, you can pound the loin.
Fry it over medium to high heat on each side for 4-5 minutes on each side.
Don't use a lot of oil. It’s better to wipe the frying pan with oil using a brush and coat the meat itself so that it is absorbed into the piece. A large puddle of oil will burn and release carcinogens.

Pork loin in the oven in foil will be a wonderful family lunch or dinner with a group of friends. It is distinguished by its satiety, aroma and juiciness.

Calorie content per 100 g - 184 kcal.
Number of 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 preparation of pork loin in the oven: a simple recipe:

Cut the loin between the bones. The slices are thick, so the meat will be juicier.
Rub it with salt and pepper and leave for a couple of minutes.
Grease the frying pan with oil and heat it well, then a crust will form on the meat, which will retain all the juice.
Place the loin on it.
Fry the pork on both sides until golden brown, 2-3 minutes on each side.
Place the meat on a baking sheet and place in a preheated oven at 180 degrees for 10 minutes. It will bake well inside and remain very juicy.

Pork loin: a delicious recipe

Pork loin - a recipe for cooking from this piece of meat can be found anywhere. This dish is popular both in Russia and abroad. You can prepare many different dishes from loin. In this article we will look at several recipes: lard, pork with apples and meat in dough.

Loin is meat with lard, which is cut from the fifth rib and up to the pelvic bone. The most valuable part is considered to be the one with the edge. Quality meat has a dry surface. The grayish color indicates that it has been frozen.

Pork loin - a recipe for making amazing lard

For this you need a loin of approximately 2.5 kg. For pickling, prepare a mixture of the following ingredients: 400 g of coarse salt, 2 liters of water, dry spices: black and red pepper, paprika, basil, bay leaf, garlic, coriander, chili pepper. Onion peels are also needed to give the lard a beautiful color. All of the above (except for the loin) must be combined, brought to a boil and wait an additional 5 minutes.

Carefully separate the pork from the bone, cut into cubes and place in a boiling solution with spices and onion skins. It is necessary to place a plate on top of the meat, and a small weight on it and let it boil for about 30 minutes. Then leave it in the pan for a whole day. After the specified time, remove and allow the liquid to drain on the wire rack. By this time, prepare spices for rubbing: fresh garlic (1 head), bay leaf, chili pepper (for those who like it spicy), black peppercorns, oregano herb (dry), coriander and other seasonings as you wish. Grind and grind all this. Then grease each piece with this mixture and put it in a cellophane bag or wrap it in film and put it in the freezer.

With apples and pork nut

The recipe for this dish is ideal for special occasions: New Year's Eve, birthday, etc. The taste of this dish is delicate and aromatic, thanks to apples. Choose apples that are firm and slightly sour.

Here is the recipe for “Bone-in Loin with Apples.” Ingredients: loin – 800 g, apples 4 pcs., black pepper and salt, honey – 1 table. spoon.

1. Wash the loin and dry it with a napkin.

2. Rub with pepper and salt.

3. Brush with honey on all sides and leave for 40 minutes. For those who are hungry or in a hurry, it can be 30 minutes.

4. Make cuts (but not to the bone).

5. Cut the apples into medium slices.

6. Place the slices into the cuts.

7. Wrap in foil (if desired, you can add additional remaining apple slices) and place in a preheated oven (180 degrees) for 60 minutes.

8. 15 – 20 minutes before the end, open the foil so that the loin gets a beautiful “tan”.

Serve with vegetables and herbs or stewed apples (with which the meat was cooked). You can serve mashed potatoes or rice as a side dish. You can cook it similarly with other layers: with prunes or mushrooms and onions, or with various berries. This changes the taste of the meat, and every time you get a new dish.

Pork loin: new recipe

The recipe for brisket in dough is recommended for lunch or a hearty breakfast. Ingredients: loin – 300 g, puff pastry (ready) – 300 g, mustard (ready) – 1 table. spoon, egg - 1 pc., pepper and salt. Cut the meat into slices, brush with mustard, salt and pepper. Defrost the dough a little and roll it out to a thickness of 5 mm. Place the meat evenly on it and roll it into a roll. Brush the top with yolk. Place on a baking sheet lined with oiled paper. Place in the oven for 20-25 minutes at a temperature of 200-210 degrees.

If you decide to cook such a delicious dish as pork loin, you will find a recipe (and more than one) in magazines, on the Internet, and in cookbooks.