Pork loin: 7 delicious and simple recipes

Baking a pork loin in the oven can be a real culinary journey through recipes. Because in addition to a piece of tenderloin, a huge amount of seasonings and spices are added to the marinade, the variety of which allows you to create incredible flavors. Soft and juicy baked pork is a delicious dinner, a royal hot dish for the holiday menu. A piece of cold loin can be added to cold cuts and served among appetizers. Or put it on some bread and offer it for breakfast.

In my selection of recipes, I am sure you will definitely find something interesting for yourself. But first, let's figure out what loin is and where it comes from. This is a piece of pork taken from the back of a pig. It has a meat component with a small amount of fat. Thanks to its structure, when baked in the oven, the meat turns out incredibly juicy and soft. This part is considered one of the most delicious, first grade. Suitable for preparing dietary dishes because it does not have too many calories (240 kcal per 100 g).

How to deliciously bake a whole piece of pork loin in the oven

Here is a classic universal cooking option. With an abundance of seasonings and spices, thanks to which the meat will become tasty and juicy. Served cold or hot.

Take:

Large piece of loin – 0.5 kg.
Garlic cloves – 5 pcs.
Marjoram – a small spoon.
Thyme – 5 sprigs.
Black pepper – 0.5 small spoon.
Salt – a pinch.
Sunflower oil - spoon.

Preparation:

Rinse a piece of tenderloin and dry it with a paper towel.
Make small cuts across the entire surface of the piece, stuff with garlic cloves, divided into 4 parts.
Mix salt with marjoram, thyme and pepper, carefully rub the piece.
Sprinkle with vegetable oil. Wrap in cling film and place on the refrigerator shelf to marinate. Allow a good amount of time before cooking, 5-7 hours, ideally leaving the meat overnight.
Preheat the oven to 180 o C. Place a long sheet of foil on a baking sheet, leaving part of it to wrap the workpiece.
Place the pork on the foil and wrap it carefully, leaving no holes.
Bake with the timer on for 1 hour. Then unwrap the foil and return the pan to the oven.
Cook for exactly another hour, keeping an eye on it so that the top does not burn. A beautiful golden brown crust on a piece will tell you that the dish is ready.

How to deliciously cook loin with potatoes in foil

On the festive table, the dish can become a “crown”. Even picky eaters will enjoy the delicious soft meat. I really like to bake any meat in cream, as it gives the pork a special tenderness. And the potatoes, in addition soaked in meat juices, are ready to be eaten first.

Required:

Loin steaks – 4 pcs.
Cream 20% - glass.
Potatoes – 1 kg.
Big carrot.
Large onion.
Salt, seasonings for meat.

How to do:

Divide the flesh into steaks, marinate, rubbing with seasonings for 1-2 hours.
Peel the vegetables, chop the carrots into slices, and similarly cut the potato tubers. Chop the onion into half rings.
Spray the pan with a little oil and place a pillow of potato layer.
Scatter the onion and carrot slices over the top.
Add salt to the cream and pour over the vegetables. Place steaks on top.
Cover the pan with a sheet of foil and place in an oven preheated to 190 o C.
Set the timer for an hour, but a quarter of an hour before the signal, take out the pan and remove the foil. Return to bake until the end of the specified time.

Loin on the bone in soy sauce with mustard and honey

I recommend baking on the bone; choose a piece with a small layer of fat. The aroma of baked meat will spread throughout the entire apartment, since the tender, spicy, spicy-sad taste of the dish is reminiscent of Asian cuisine.

You will need:

Pork – 1 kg.
Mustard, ready - small spoon.
Honey - the same amount.
Garlic cloves – 3 pcs.
Soy sauce - teaspoon.
Khmeli-suneli - a teaspoon.
Paprika - the same amount.
Ginger powder – ½ small spoon.
Thyme - the same amount.
Basil - the same amount.
Salt – a pinch.
Pepper - a pinch.

How to bake:

Combine all the seasonings listed in the recipe list in a bowl.
Coat the piece on all sides, place it in a bowl with spices, and cover. Leave to marinate overnight.
Transfer the marinated meat into a mold, set to cook at 190 o C. The approximate cooking time is an hour, depending on the thickness of the pork piece.

Grilled loin steaks without marinating

The recipe will appeal to summer residents - the happy owners of a barbecue. Suitable for a picnic or grilling a loin in the oven. An excellent alternative to the beloved kebab.

Loin - kilogram.
Salt – 2 teaspoons.
Black pepper – 2 teaspoons.
Seasoning for pork.
Sunflower oil – 8 large spoons.

Preparation:

Cut the pork piece into portions into steaks.
Mix spices in a bowl, add oil.
Brush the steaks with marinade and place on the grill. While frying, coat the pieces with the seasoning mixture several times. Frying time depends on the thickness of the slice.

Juicy and soft loin in the sleeve

It is more convenient to bake pork in small pieces, so take boneless meat. The meat is cooked in its own juices, becoming very juicy and soft.

Take:

Pulp – 1.5 kg.
Onion – 3 heads.
Garlic – 3 cloves.
Salt – ½ teaspoon.
Seasonings for pork.

Bake:

Rinse the tenderloin and pat dry. Rub with spice mixture.
Peel the vegetables, divide the onions into 6-8 parts.
Place the pieces of meat in a roasting bag, interspersing them with vegetables. Tie the bag and place it in the refrigerator. Wait long enough for the pork to marinate (ideally overnight).
Place the sleeve on a baking sheet, make several holes for steam to escape.
Place on the middle level of the oven, preheated to 190-200 o C.
After 1.5 hours, open the sleeve slightly. Continue cooking until a delicious crust appears on the surface of the loin. Approximate baking time is 10-15 minutes.

Meat in a sleeve with vegetables

This recipe for pork loin in the oven (you can see a photo of it in the article) will appeal to busy housewives. After all, to prepare a juicy dish for dinner, just put the meat in a sleeve and bake until done. In addition, you don’t need to think about a side dish, because the vegetables with which it is baked serve this purpose perfectly. To prepare the dish you will need the following set of products:

a piece of pork loin weighing 0.5 kg;
1 medium carrot;
1 large tomato;
2 medium potatoes;
300 g white cabbage;
1 large bell pepper;
60 g sunflower oil;
a bunch of greenery;
salt and favorite spices.

It will take a little over an hour to prepare the dish. As a result, you will receive 4 servings of a hearty, flavorful delicacy. First, take care of the loin. Cut it into portions, at the rate of 2 pieces per person. Beat each of them, brush with a mixture of salt and seasonings and let them sit to absorb the smell of spices.

While the meat is marinating, start with the vegetables. Cut the potatoes into cubes, the carrots and onions into half rings, and the tomato into large slices. Coarsely chop the cabbage.

Place the meat in the baking sleeve, add the vegetable mixture, parsley sprigs and add oil. Bake the pork loin in the oven for 50 minutes at 180°C. To create an appetizing crust on the meat, cut the sleeve 10–15 minutes before it’s ready.

Loin chops with tomatoes and cheese - recipe (step by step)

According to the cooking technology, the dish resembles the famous French meat. Worthy of inclusion on the menu for a holiday treat. The original recipe does not contain mushrooms. But I always add.

Pork loin – 1 kg.
Tomatoes – 2 pcs.
Bulb.
Cheese – 100-150 gr.
Salt, favorite seasonings.

How to cook:

Cut the tenderloin with a small layer of fat across the grain. The thickness of the blanks is about 2 cm.

Beat lightly with a hammer, covering with cling film to protect the surrounding area from splashes. Immediately add pepper and salt.

Chop the onion into cubes.

Cut the mushrooms into slices. Fry together until golden.

Place foil on the bottom of the baking sheet. Place the chops some distance apart from each other.

Place fried mushrooms on each piece. Then cover with tomato slices.

Baking time at an oven temperature of 180 o C is approximately 40 minutes.

After the timer signal, take out the baking sheet and generously sprinkle the top of the pieces with grated cheese.

Return to bake for an additional 15 minutes. When you see a browned crust, take out the dish and bring it to the table.

Pork loin in foil - very tasty marinade

In this case, we can safely say that the taste of the dish depends on the marinade. I propose to complicate not only it, we will make a real masterpiece by stuffing a piece of meat and flavoring it with sauce. It is prepared as a whole piece, which is then divided into portions.

Take:

Meat – 1 kg.
Garlic – 3 cloves.
Wine, white – 50 ml.
Olive oil – 50 ml.
Butter – 20 gr.
Mozzarella cheese – 30 gr.
Bacon – 100 gr.
Rosemary - several sprigs.
Thyme – 5 sprigs.
Sage - a couple of sprigs.
Bay leaves - a couple.
Pine nuts – 50 gr.
Pepper, salt.

How to cook:

Be sure to dry the pork tenderloin thoroughly.
Combine all the herbs (rosemary, sage, thyme) in a bowl. If you don't have fresh ones, replace them with dried ones from a bag. Crush the garlic with a press, crumble the bay leaves, and add the pepper. I recommend using allspice and regular peppercorns. Grind it yourself in a mortar, then the spice will be much more aromatic. Pour olive oil into the bowl and mix thoroughly. For homogeneity, you can use a blender to blend the marinade.
Rub the mixture onto the pork and hide it by wrapping it in film. Place in the refrigerator overnight (at least 12 hours).
On the day of cooking, make a longitudinal cut along the entire length of the piece. Do not cut all the way, make a pocket for the filling.
Grate the cheese, crush a clove of garlic, crumble the butter in any way (grate or cut into pieces). Add thyme, sage, crushed pine nuts. Mix the ingredients - this will become the filling.
Place the mixture in your pocket and secure with a toothpick.
Wrap a piece of meat in bacon to hold it tightly, and secure it with thread.
Place the dough in a pan lined with foil. If there are any herbs left, place the leaves on top. Cover with the loose part of the foil.
Baking at 180 o C. When the first 10 minutes have passed, pour wine over the preparation. Reduce the temperature to 150 o C. Turn on the timer for 1.5-2 hours. At the end of cooking, making sure that no pink juice is released from the meat, unwrap the dish. Keep in the oven until a beautiful, appetizing crust forms.

Video recipe: loin baked in the oven with orange glaze

Awesome baking option. While you're watching, your mouth is already watering. But I prepared a similar dish, so I can confirm: it is incredibly tasty. The pork is soft, juicy, the gravy is such that you can dip the bread and enjoy it no less than the meat itself.

You can bake a loin in the oven in different ways. Chefs usually use delicious homemade sauces for this. Meat baked in a sleeve will be very appetizing. To prepare this loin, take the following ingredients: 800-850 g bone-in loin, 300 g hard cheese, 2 red bell peppers, 3 tbsp. soy sauce, 2 tsp. coriander, 3 cloves of garlic, an onion, several peas of black and allspice, oregano, bay leaf and salt to taste. You will also need special wooden skewers and a baking sleeve.

First you need to make the marinade. Crush the pepper and coriander in a mortar along with the garlic. Peel the onion and cut it into pieces, and then crush it as well. Mix garlic, onion and herbs with soy sauce. After this, let the sauce sit for about 40 minutes. Wash the loin well and dry with a paper towel. Make small cuts along the ribs, but make sure that the piece remains intact. Carefully coat a piece of meat with marinade. Don't forget to add bay leaf. Leave to marinate for three hours.

After the specified time has passed, remove the bay leaf and place it in a baking bag. Cut the cheese into small pieces and place them in the slits. Wash the bell pepper, peel it, cut it into small pieces and also place it in the slits. Place the stuffed loin into a baking sleeve and place in the oven for 50 minutes. Preheat the oven to 190°C. Of course, if you choose a larger piece of pork, it is better to bake for about an hour and a half. After 50-60 minutes, remove the loin and cut the film, put the meat in the oven for another 20 minutes so that the crust is thoroughly browned.

If desired, you can bake the loin in the oven with original cherry sauce. You will get a very unusual taste. To create this dish you will need: 1.5-2 kg of pork loin on the bone, 1 tsp. salt and pepper, a glass of cherry jam, 2 tbsp. corn syrup, half a glass of wine vinegar and sliced almonds, 1 tsp. ground nutmeg, cinnamon and ground cloves.

Rinse the meat under running water and place in a thick-walled, deep saucepan. The pieces should be thoroughly fried. Then rub the loin with a mixture of pepper, thyme and salt. Place it in the roasting pan and cover with a lid. The dish is prepared for approximately 2.5 hours in the oven at a temperature of 320°C.

In a separate saucepan, combine all the sauce ingredients (jam, nutmeg, cinnamon, cloves, wine vinegar and corn syrup). Boil the resulting mixture and cook for about 3-4 minutes over low heat. Then add the almonds and continue cooking for 25 minutes. You will need to baste the loin with this sauce every half hour or so while it is cooking in the oven. The result is a delicious loin with a very refined flavor.

The loin is one of the most popular cuts of pork served in restaurants.

Do you want to learn how to cook a real restaurant dish? Then make a delicious baked pork loin using one of the following recipes.

“Winter” loin

Ideal for New Year or Christmas! Why “winter”, but because with cranberries! Oddly enough, this berry is often associated among gourmets with winter and warming drinks. So we take out frozen cranberries and surprise our loved ones with an unusual dish!

To prepare brisket in the oven with cranberries, we need the following ingredients:

Pork loin – one and a half kg;
Sugar – 40 grams;
Frozen cranberries - a glass;
Black pepper, salt - to taste.

Wash the meat, rub it with salt and pepper, cover with a lid and let it sit for a while. At this time, defrost the cranberries, transfer them to a saucepan, add 3 tablespoons of water and add sugar. Cook until the berries begin to burst.

Then beat the resulting mixture using a blender, coat the meat with it, wrap it in cellophane and leave it in the refrigerator for at least three hours. After this, bake in a preheated oven (180-200 degrees, depending on its power) for exactly one hour. After the time has passed, we also do not remove the meat immediately. After about 20-30 minutes, the pork loin is ready in the oven!

Before serving, you can garnish with cranberries.

Pork loin with potatoes, baked in the oven

Time:

Ingredients:

pork loin - 800 grams;
potatoes - 0.5 kg;
honey - 1 tbsp. l.;
soy sauce - 1 tbsp. l.;
salt, pepper, spices;
vegetable oil.

Preparation:

Rinse the loin and pat dry with a paper towel. Cut off the film. If there is a lot of fat on a piece, then cut it off or cut it crosswise.
In a deep plate, mix soy sauce with honey, vegetable oil, spices, and salt. Rub the mixture onto the loin. Place it in the refrigerator, covering the pan with a lid, for 2 hours.
Transfer the meat to a heatproof dish. Pour in the remaining marinade and bake in a preheated oven for 20 minutes (at 200 degrees).
Peel and wash the potatoes. Cut into thin slices. Add salt, pepper, spices. Drizzle oil over vegetables.
Place potatoes around the loin. Continue baking the dish for another 40 minutes.

If you plan to serve the loin for breakfast, marinate the meat the night before. The longer the meat is marinated, the faster it will cook and the tastier it will be.
During the process of marinating the loin, you need to shake the pan with the meat several times so that it is evenly saturated with spices and marinade.
If you fry the meat in a frying pan before baking, the meat juices will be sealed and the dish will turn out even juicier.

Pork loin with feta and spinach

Components:

Pork loin – five pieces;
salt
black and red pepper
For filling
Frozen spinach – 300 grams;
Feta – 200 grams;
Butter – one tablespoon;
salt
black pepper, nutmeg
olive oil for frying

Cooking steps:

Thaw the spinach and start frying.
Prepare a frying pan and heat the oil in it. Fry the spinach a little. Add spices and nuts.
Wash and dry the loin, then make deep cuts.
Sprinkle the outside and inside well with all the spices.
Let's start filling with filling. Fill the loin with spinach and feta slices. Place wooden skewers around the edges to prevent the dish from falling apart.
Fry for ten minutes in olive oil. Medium heat, with the lid slightly closed.
Before presenting the dish to the table, do not forget to remove the skewers.

This is how you get the exquisite and sophisticated taste of your loin. Treat yourself and your loved ones to this taste. Bon appetit.

Pork loin in spicy marinade

Time:

Ingredients:

pork loin - 800 grams;
lime - 2 pcs.;
ginger root - 2 cm;
garlic - 1 head;
fresh parsley - 0.5 bunch;
chili pepper - 1 pc.;
salt pepper;
olive oil.

Cooking process:

Wash the lime and grate the zest.
Peel the garlic, cut crosswise into thin slices.
Peel the ginger and grate it.
Chop the greens with a knife.
Cut the pepper lengthwise into two parts. Remove the seeds and cut the chili crosswise into thin strips.
Place the prepared ingredients in a mortar: lime zest, garlic, ginger root, herbs, pepper. Grind everything to a paste. Then add squeezed lime juice, as well as salt, pepper, and olive oil.
Wash the loin and pat dry with a towel. Cut the meat into equal pieces. Rub each piece with marinade. Place in a bowl and place in the refrigerator to marinate for 1 hour. To prevent aromas from scattering throughout the refrigerator, you need to cover the bowl with a lid or cling film.
Fry the marinated pieces of meat until a crust appears.
Transfer the loin to a heatproof dish. Pour in the remaining marinade and bake for half an hour.

On a note:

When buying meat, pay attention to its color: the darker it is, the older the age of the pig. The meat should not be dry or chapped. The ideal color of pork meat is pale pink.
If the meat smells unpleasant, it means that the seller treated it with something, or it has been lying on the counter for a long time and has already begun to deteriorate.
It is very easy to check the freshness of meat: you need to press your finger on the flesh. If the pit disappears quickly and the dent disappears, it means the pork is fresh.

Pork loin in mustard marinade

Time:

1 hour 15 minutes.

Ingredients:

loin - 1 kg;
garlic - 1 head;
mustard beans - 1 tbsp. l.;
hard cheese - 100 grams;
olive oil - 2 tbsp. l.;
fresh basil - a bunch;
thyme - 2 sprigs;
salt pepper.

Preparation:

Peel the garlic and squeeze through a press. Add chopped basil, grated cheese, and mustard to the garlic pulp. Stir the marinade until smooth. Finally add olive oil.
Wash the pork loin and pat dry with a towel. Make transverse cuts in the meat every 2 cm. Pour marinade into these holes.
Place thyme sprigs on top of the meat. Drizzle the loin with olive oil.
Wrap the meat tightly in foil so that it does not stick out anywhere. Bake for 1 hour in a well-heated oven (180–190 degrees).

On a note:

When choosing a loin, buy meat on the bone. This way you will be sure that it is the dorsal part of the carcass that is being sold to you.
Thaw meat in the refrigerator, not in cold water or in the microwave. The correct defrosting process is a guarantee of the usefulness and nutritional value of pork loin.
If you want to get a loin with a fried crust, then you need to remove the foil at the end of cooking and finish baking the meat uncovered.

Traditional recipe

If you don’t have anything special at home, namely special spices, cheese, sauces, then you can get by with very little, but nevertheless, the pork loin in the oven will turn out incredibly tasty!

So, we will need:

Pork loin – one and a half kg;
Garlic – 1 large head;
Salt, pepper - to taste.

The first step is to wash the meat. Then we prepare a “quick marinade,” namely, mix the grated garlic with salt and pepper. Carefully coat a piece of meat with this mixture. Set the oven to warm up to 180 degrees.

Wrap the pork well in foil so that all seams are on top. When the oven has warmed up, place the dough for 1 hour. Do not unwrap the meat under any circumstances! After an hour of cooking, you need to leave it in foil for half an hour so that it is saturated with the released juice.

You can serve with a side dish, for example, potatoes (in any form), or without - just with lettuce, thinly sliced cucumbers and cherry tomatoes. Bon appetit!

Oven-baked loin with sour cream and onions

Time:

Ingredients:

loin - 700 grams;
large onion - 2 heads;
sour cream - 150 ml;
flour - 1.5 tbsp. l.;
milk - 100 ml;
pickled cucumbers - 3 pcs.;
salt pepper.

Detailed Process:

Wash the meat and pat dry. Cut into large pieces or leave whole, making shallow transverse cuts in the meat. Add salt and spices.
Fry the meat until a crust appears.
Peel the onion and cut into half rings. Fry it in the same pan where the meat was cooked.
Pour flour into a separate pan. Heat it, stirring constantly with a spoon so that it does not burn. Then add sour cream and milk. Stir so that the flour does not form a lump. Salt and pepper.
Place the loin in a baking sleeve. Place fried onions on top. Pour milk sauce over meat.
Cut the cucumbers into strips or cubes. Put them in your sleeve too.
Secure the sleeve with threads or special clips. Place the dish in the oven to cook for 1 hour.

To prevent the sleeve from swelling and bursting in the wrong place due to high temperatures, you need to pierce it on top with a fork in several places.
Rice, mashed potatoes, and fresh vegetables are good to serve with baked brisket.

Pork loin on the bone: recipe in the oven in foil

The most tender meat is a priori obtained in sealed containers or packages. These can be ceramic pots, where the joints are closed with dough, or special sleeves for baking. And if there are no such devices, foil will help out: it will not allow the moisture to evaporate, and if you do not open it, the meat will turn out more stewed than baked. Pork loin in foil is best steamed, which reduces cooking time. In addition, it makes for a fairly light dish since no extra fat is required.

Juicy pork loin baked in citrus marinade

Time:

Ingredients:

pork loin - 1 kg;
tangerines - 600 grams;
wine vinegar - 2 tbsp. l.;
honey - 2 tsp;
garlic - 2 cloves;
soy sauce - 2 tbsp. l.;
salt pepper;
vegetable oil;
fresh parsley - a bunch.

Process:

Peel the tangerines and squeeze the juice out of them. Mix it with soy sauce, wine vinegar, honey. Add salt, pepper, chopped garlic.
Pour the sauce into a saucepan, put on fire, and bring to a boil. Boil by half until it thickens a little. Strain, cool.
Wash the meat, remove unnecessary fat, pat the loin dry with a paper towel. Without cutting the piece of meat, fry it in a frying pan to seal in the meat juices. Then salt and pepper the loin.
Grease the mold with oil. Place the loin. Pour the sauce on top and bake for 50 minutes. During cooking, you need to open the oven door and pour the juices over the meat.
Place the finished dish on a plate and cut into portions. Garnish the loin with tangerines and chopped parsley.

Do not rush to remove the loin from the oven immediately after cooking. Give it a chance to cool down in the warmth. With a sharp change in temperature, meat juices can simply leak out, and the meat will turn out to be dry.
Try to buy bone-in loin. Then you can use the bone to make broth or bake it with it. Then the meat will turn out even more rich and nutritious.

Pork loin with mushrooms in puff pastry

Components:

pork loin or tenderloin with fatty layers – 650 grams
Onions - four pieces.
one package without yeast dough,
fresh champignons or wild mushrooms – 500 grams
egg - one piece
sunflower or butter for frying,
spices - optional

Cooking steps:

Carefully coat the pork with spices and transfer to a container.
Fry the chopped onion into cubes, then add champignon mushrooms to it, but you can also add forest mushrooms, but before that you need to soak them and boil them so that they are soft.
Next, roll out the dough not very thin and put ½ of the mushrooms there, then put the meat on top of them. Add the rest of the mushrooms on top. To make the dish more juicy and aromatic in the future, you need to fry it on each side for three minutes. This is tedious so that the juice does not leak out.
If you want the edges to be even, you can trim them and brush the top with yolk.
Prepare the oven by preheating it to 180-200 ͦ. Place all the resulting ingredients on a baking tray, cover with foil and bake for 25-30 minutes.
After baking, if you like sweeter dishes, you can brush the pie with syrup. Leave him alone for a few minutes, allowing him to rest.

This is how you get the exquisite and sophisticated taste of your loin. Treat yourself and your loved ones to this taste.

Appetizing pork loin on the bone

Time:

Ingredients:

piece of loin - 1 kg;
large onion - 2 heads;
vegetable oil - 2 tbsp. l.;
water - 1 l;
sugar - 2 tsp;
apple cider vinegar - 2 tsp;
bay leaf - 2 pcs.;
spices, herbs: cloves, allspice, dry garlic - to taste;
fresh rosemary - 2 sprigs;
mustard beans - 1 tsp;
salt pepper.

Preparation:

Rinse the loin and pat dry with a towel, thereby removing moisture, which may prevent the meat from baking properly. Without cutting completely, make crosswise cuts.
Prepare the marinade: add sugar, salt, allspice, cloves, bay leaf to half a portion of water. Place the saucepan on the fire. Stir the contents with a spoon until the sugar and salt are completely dissolved. After boiling, remove the saucepan from the heat. Pour the remaining half of the water, apple cider vinegar, and peeled and pressed garlic into the marinade. Leave the marinade to cool for 30 minutes.
Place the loin in a deep bowl. Pour marinade over it. Cover with a plate and place a bottle of water on top. Keep the meat under pressure for 1 hour.
Fry the meat in a frying pan. Then cool. Sprinkle with spices.
Peel the onion and cut into rings. Fry.
Place the onion in the bottom of a heatproof dish greased with vegetable oil.
Place the meat on the onion bed.
Cover the pan with foil and place in a hot oven (180 degrees) for about 1 hour.

You should not overuse spices. It is enough to add one pinch of different spices so that they improve the taste and aroma of the meat, and do not overwhelm it.
Do not overcook the meat in the oven. Cook it for as long as indicated, otherwise the dish will turn out dry.
If you are afraid that the loin will turn out dry, then cook it with hard cheese. Make a slit in the meat and place the cheese cut into pieces. Wrap the meat in foil and bake. As the cheese melts, it will moisten the loin, making it very juicy.

Pork loin recipe

1. Preheat oven to high heat. Pour and boil the kettle.

2. Wash the potatoes and cut them in half lengthwise; all potatoes should be approximately the same size. Trim off the leafy tops of the fennel heads. Cut each head into 6 pieces.

3. Fill a large saucepan with boiling water from a kettle, add a pinch of salt and place on high heat on the stove. Add the potatoes and fennel chunks and return to the boil.

4. After boiling, cook the vegetables for 2 minutes, then drain the water through a colander and leave the vegetables in it to dry.

5. Grind the fennel seeds with a mortar and pestle. Drizzle olive oil over the pork and season with a pinch of salt, pepper and fennel seeds.

6. Rub the seasoning into the meat, then place the pork loin in a roasting pan. Place bay leaves under pork.

7. Return the potatoes and fennel to the pan in which they were cooked. Season with salt and pepper, add olive oil and mix well. Then place them in a roasting pan and arrange them around the loin.

8. Reduce oven to 180 degrees and cook recipe in hot oven for 45 minutes, or until pork loin is cooked through and is golden and crisp and vegetables are well-roasted. Meanwhile…

9. While the pork and vegetables are baking in the oven, you can prepare the table for the meal.

10. Wash the spinach in plenty of cold water and then dry. Pour the vinegar and mustard into a clean jar, then add 3 times the amount of olive oil.

11. Add a pinch of salt and pepper to the jar, close the lid and shake well to combine.

12. Check the pork for doneness. To make sure it is ready, insert a thin knife into the thickest part and wait for 10 seconds. Then take it out and touch it - if it is hot, then the loin is ready.

13. If you think the pork needs to bake a little more, put it back in the oven and cook for another 10 minutes. Then remove the pan from the oven and place the pork in a dish. Cover with foil and leave for a while.

14. Turn the oven to grill mode and let it heat up. Drain the excess fat from the tray, then place the cooked potatoes and fennel in a clean, deep bowl and add the cream and grated Parmesan cheese.

15. Mix well, then place back in the roasting pan and place the vegetables under the hot grill according to the recipe for about 10 minutes, or until golden and bubbly.

16. Cut the loin into portions on a clean cutting board, you will get about 4 thick slices. Place them on top of the roasted vegetables. Sprinkle with remaining fennel tops. Toss spinach with our dressing. Baked pork loin with vegetables can be served in the baking tray in which it was baked, so it will remain warm longer.

Similar recipes:

Pork belly with crispy crust in the oven
Oven baked cod with bacon
Chicken kebab in the oven with mango salad
Summer soup with vegetables

Pork loin stuffed with tomatoes and cheese

Time:

2 hours 30 minutes.

Ingredients:

loin - 800 grams;
hard cheese - 200 grams;
tomatoes - 4 pcs.;
onion - 1 head;
garlic - 2 cloves;
mustard - 1 tsp;
soy sauce - 1 tbsp. l.;
mayonnaise - 2 tbsp. l.;
salt pepper.

Cooking process:

Rinse a piece of meat and dry with napkins. Make cuts at least 1 cm deep, but you don’t need to cut all the way through.
Rub the loin with salt, pepper, and spices.
In a bowl, mix mustard with mayonnaise and soy sauce. Mix. Rub the meat with this mixture, thoroughly rubbing the marinade into the cuts. Leave to marinate for 1 hour.
Cut onions and tomatoes into rings. Peel the garlic and chop it.
Stuff the loin with tomatoes, onions and garlic, inserting the ingredients into the slits.
Sprinkle grated cheese on each cut.
Wrap the meat in foil. Bake for 1 hour. When half the time has passed, you need to open the foil and finish baking the meat uncovered.

To make the meat easier to cut without shredding, you can freeze it slightly.
To prevent vegetables from being bland, you need to lightly salt and pepper them.
To prevent the meat from chapping, you need to cover it with cling film or a lid.

Rating: (1 vote)
Today we’ll talk about how to cook pork loin in the oven juicy and tasty. To do this, take a small boneless cut, quickly fry it in a frying pan, and then finish it in the oven until cooked. The preparation is simple. The main thing here is not to overcook or dry out the tender meat. Perhaps the most difficult thing in the recipe is to wait until the finished baked pork loin has “rested” for the allotted time and reaches full condition. Follow these recommendations and your dish will turn out delicious, just like in a restaurant!

Total cooking time: 28 minutes + 30 minutes rest Yield: 4 servings

Baked pork loin

Brisket is an excellent choice for those who prefer lean meat. The absence of fatty layers in the pulp complicates the preparation of juicy portions. But it is still possible to do this. Just follow our recommendations and you will get a flavorful, soft and juicy loin. In the oven in foil, the step-by-step recipe is very simple.

Prepare:

1.6 kg. boneless pork loin with a layer of fat on top;
10 buds of dry cloves;
1 dessert spoon of basil;
1 dessert spoon of ground paprika;
5-7 cloves of garlic;
1 tbsp. l. salt;
1 dessert spoon of ground pepper mixture;
1.5 tbsp. l. sunflower oil;
Roll of foil.

Baked pork loin

How to cook:

Rinse the meat, blot the moisture with napkins.
In a small bowl, combine paprika, salt, and basil. Add sunflower oil, form a thick paste of spices.
Make deep cuts with a knife so that the loin is saturated with aromas. The recipe will be baked in the oven after marinating. Choose the side for the cuts that is without fat.
Peel the garlic, cut into slices. Place several pieces of garlic into the holes formed.
Turn the piece over so that the fat layer is on top. Cut it into a mesh shape. Make cuts 2-3 mm. deep down.
Rub the loin layer on all sides with the spice mixture.
Make 10 deep cuts around the perimeter of the fat layer. Place 1 clove in each.
In the future, the pork loin will be baked in the oven in foil. This quick-cooking recipe can be repeated without the time spent on marinating. If you have time, marinate the piece.
Lay out 2-3 strips of foil on the table with extra length.
Place the meat in the center, fold the edges so that the piece is completely covered with foil. It is important that not a millimeter shows through the foil. Leave to marinate overnight.
To bake, place the meat in foil in a baking dish.
Preheat the oven to 190 degrees, place a baking sheet and bake for 1.20 hours.
Take out the baking sheet. At this stage, the inside of the loin in foil is well baked. In the oven, the recipe should be baked until cooked at a temperature of 220 degrees. Before doing this, unfold the foil so that the top has time to brown.
When an appetizing crust forms, remove the loin. If you have a special thermometer, check the temperature. It should be 70 degrees.
Leave on the baking sheet for 10-20 minutes. Then transfer to a plate and serve cut into pieces.

Delicious recipe! TV program for today and Monday

Preparation

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In principle, you can limit yourself to just pepper and not add any other seasonings in order to maintain the purity of the taste. But I decided to add another pinch of dried herbs - rosemary and thyme. If desired, you can use Italian seasoning, garlic powder, or buy a store-bought pork mixture.

I preheated a frying pan with thick walls and a bottom, preferably cast iron. It should be red hot. I poured 1 tablespoon of oil into the frying pan, warmed it up and laid out the pork loin - 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 heat should still be high.

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

All that remains is to bring the meat to condition so that it is cooked inside the piece. I left the loin in the pan I fried it in (you can transfer it to a baking dish, slightly warmed 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 put it in a hot oven, preheated to 180-190 degrees.

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

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

In this recipe I will tell you how to cook pork loin in the oven. I don’t really like pork, but if I cook it, I try to take the part that contains the minimum amount of fat. The loin is just such a part. Another plus is that the loin is often sold on the bone, so the cooked meat looks beautiful and appetizing.

To cook pork loin in the oven we will need

Pork loin on the bone - 4 pcs. (based on 2 pieces per person)
Mixture of peppers: black, red and paprika - 0.5 teaspoon
Aromatic herbs and spices - 0.5 teaspoon (basil, ground ginger, suneli hops, etc.)
Ready mustard - 1 teaspoon (it is better to use “Russian”, without additions)
Honey - 1 teaspoon
Garlic - 2 cloves
Salt - to taste
Rosemary (or thyme) - a few sprigs for baking

How to cook bone-in pork loin in the oven

I prefer to marinate the meat in advance, for example, a day before cooking or at least 4-5 hours before putting it in the oven - it turns out tastier. Checked! Wash the pieces of loin, dry them with napkins or paper towels and transfer them to a cup where we will marinate.
Prepare the marinade. Mix aromatic spices and herbs, a mixture of peppers, mustard, honey, salt and garlic. You can add 1 tbsp. a spoonful of soy sauce to hold the ingredients together. Coat each piece of loin with our marinade on both sides and leave to marinate in the cup for as long as time allows. Ideally leave overnight.
Preheat the oven to 190°C. Prepare the baking dish. I use glass, but you can also bake in Teflon or just on a sheet. Place sprigs of rosemary (or thyme) on the bottom of the pan, and pieces of loin on them.
Place the loin in the oven to bake for 40-50 minutes (depending on the thickness of the pieces of meat). You can check readiness by making a cut in the center of the piece - if the meat is white, then it is ready.

This is how easy it is to bake a pork loin on the bone in the oven. It turns out very tasty and aromatic, because the meat absorbs all the smells of the rosemary on which it is baked!

Pork loin in the oven

Cut the fillet on the bone into portions, at the rate of 2-3 cutlets per guest.

Beat the meat a little with a wooden mallet. A wooden hammer does not break the fibers and only pushes them apart.

In a container, mix the herbs - oregano and a mixture of Italian herbs with sea salt.

Let's move on to preparing the pickled onions.

Lettuce or white mild onions are best.

Cut the onion for the marinade into half rings. If the onions are small, which is desirable, cut into rings. Then take 5-6 onions.

Squeeze the juice of one lemon into the onion. To do this, use a citrus juicer or just a fork. Let the onions sit for at least 15 minutes. There is no need to put the onions in the refrigerator.

Sprinkle the chopped loin meat generously with a mixture of herbs and salt. Place in a container, layering with onion and lemon marinade.

Place the meat, covered with film, in the refrigerator.

A baking sheet or deep baking dish should be greased with olive oil.

Place the loin. Cover cutlets on the bone with pickled onions. There is no need to squeeze the onion - this will make the meat juicier.

Make a small hole in the mayonnaise packet and season the meat with mayonnaise.

Determine the amount of mayonnaise according to taste. Why I use mayonnaise in this baked meat recipe. The fact is that the loin fillet is the leanest of the parts of the pork carcass and cooks quite quickly. To prevent the meat from drying out while waiting for a beautiful crust, the surface must be lubricated with some kind of fat. This way it will brown faster and remain juicy inside.

If you select mayonnaise exclusively for this dish, choose olive mayonnaise - it will complement the taste of cutlets on the bone. Mayonnaise can be replaced with vegetable oil.

Place the meat on the bone in an oven preheated to 180 degrees and bake for 35-40 minutes; the cooking time also depends on how many layers of meat are on your baking sheet.

If during the process you notice that the meat has already been covered with an appetizing crust, but is not ready yet, cover the meat with parchment or foil - this way the meat will not burn and will have time to get ready.

Pork loin is served hot. The best side dish is pasta (pasta) or regular mashed potatoes. The main thing is that the side dish does not have a strong taste, since the cutlets on the bone are very flavorful.

My guests and family were delighted with the dish. Cooking such meat will not be difficult, not to mention how quickly the baked loin disappears from the plate.

The Italian-style cutlets on the bone turned out to be very flavorful, and it was a bit of a pity that I had prepared some of such a delicious dish.

Anyuta wishes you bon appetit and good recipes!