The loin is the back of a pig (or cow) carcass and is often used in cooking. Many excellent dishes can be prepared from such a semi-finished product. Moreover, they will always be juicy, nourishing and very fragrant. The baked loin is a great opportunity for any hostess to tasty feed your favorite household members or to show off your skills in front of the guests. For an illustrative example, you can consider several simple but interesting recipes.

Loin in foil

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

• pork loin (weighing 1.0-1.5 kilograms);
• 50 grams of any seasoning (coriander, paprika, pepper mix, garlic, turmeric, salt and curry).

The baked loin is prepared in several stages:

1. First, the meat must be rinsed well, cleaned of excess films and dried thoroughly with a napkin.
2. Mix any available spices.
3. Roll the loin in them well.
4. Wrap the meat with cling film and refrigerate. It must lie there 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, take out the loin and remove the film from it.
6. Preheat the oven.
7. Wrap the meat tightly in foil. You can put 2 laurel leaves under the bottom for aroma.
8. Place the package on a baking sheet and place in the oven for 70-80 minutes. Inside, the temperature should be at least 170 degrees.

After that, the only thing left to do is to remove the meat from the oven and unfold the foil. Serve it hot whole or wait until it cools completely, and then cut a piece into thin slices.

Loin in tangerine sauce

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

• 1 kilogram of 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 salt);
• 5 grams of vegetable oil;
• 2 tablespoons of prepared soy sauce
• a mixture of peppers.

Repeating this recipe is not difficult:

1. First, the washed and dried piece of meat must 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 (with the exception of oil).
4. Pour the resulting mixture into a saucepan and evaporate over low heat until the amount of liquid is almost halved.
5. Lightly fry the meat in oil until golden brown. This is necessary so that the juice stays inside during baking.
6. Put 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 poured over with the sauce again.
8. Baking is carried out in three steps. Each time, the temperature must be lowered by 10 degrees.

The finished 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 snack. It is good to make sandwiches with such meat. But first, the loin must be properly prepared. For work, you only need:

• 600 grams of pure meat (boneless);
• 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 a press. The loin must first be washed and dried. After that, the meat must be thoroughly grated with pepper, salt and chopped garlic. Then put it in a saucepan, sprinkle with onions and refrigerate under a lid for 8-10 hours. Better to do this at night.
2. Place the prepared meat on a baking sheet and bake for 60 minutes in the oven, already preheated to 180 degrees.

The finished loin must be allowed to cool well. Only then can it be carefully cut into thin pieces and used for making sandwiches.

Loin with vegetables

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

• 1 kilogram of 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 of thyme (fresh);
• pepper;
• 1 tablespoon of a mixture of dried herbs (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 the garlic and fresh herbs in a blender. Coat the meat with the prepared mass on all sides.
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 the 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 the side dish. Vegetables must be peeled, rinsed, cut into large cubes and placed in a steamer. Ten minutes will be enough for preprocessing.
7. Add the rest of the ingredients to the vegetables and mix everything well.
8. Put the prepared food in the roasting pan under the wire rack and send them together with the meat back to the oven for half an hour.
9. Turn off the heat and then remove the meat from the wire rack and transfer it to the vegetables. In this position, he should be allowed to stand for about another 30 minutes.

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

Loin with plum sauce

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

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

The method for preparing such a dish is somewhat similar to one of the previous options:

1. The first step is to marinate the meat. First, it should be grated with pepper, sprinkled with salt, and then put in the refrigerator for several hours.
2. To prepare the sauce, dilute the jam with cold water in a 1: 1 ratio, add lemon juice and mix.
3. Grease the form with oil.
4. Line the bottom with chopped onion half rings.
5. Put meat on top.
6. Pour the sauce liberally over it.
7. First, it must be baked for 15 minutes 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.

Delicate and juicy meat with pleasant sourness and unique aroma will surely please those who are lucky enough to taste it.

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

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

Oven baked pork loin with potatoes

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:

1. Rinse the loin, 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.
2. In a deep bowl, mix soy sauce with honey, vegetable oil, spices, salt. Grate the loin with the mixture. Put it in the refrigerator, cover the pan with a lid, for 2 hours.
3. Transfer the meat to an ovenproof dish. Pour the remaining marinade and send to bake in a preheated oven for 20 minutes (at a temperature of 200 degrees).
4. Peel and wash the potatoes. Cut into thin slices. Season with salt, pepper, add spices. Sprinkle vegetables with oil.
5. Place the potatoes around the loin. Continue baking the dish for another 40 minutes.

• If you plan on serving the loin for breakfast, marinate the meat in the evening. The longer the meat is marinated, the faster it will cook and the tastier it will be.
• In the process of marinating the loin, shake the pan with meat several times so that it is evenly saturated with spices and marinade.
• If you fry the meat in a pan before baking, then the meat juices will be sealed and the dish will be even juicier.

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:

1. Wash the lime, grate the zest.
2. Peel the garlic, cut across into thin slices.
3. Peel and grate ginger.
4. Chop the greens with a knife.
5. Cut the pepper lengthwise into two parts. Remove seeds, cut chili across into thin strips.
6. Put prepared ingredients in a mortar: lime zest, garlic, ginger root, herbs, pepper. Grind everything to a paste. Then add the squeezed lime juice, as well as salt, pepper, olive oil.
7. Wash the loin, pat dry with a towel. Cut the meat into equal pieces. Rub each piece with marinade. Fold in a bowl and refrigerate for 1 hour to marinate. Cover the bowl with a lid or cling film to prevent the flavors from spreading throughout the refrigerator.
8. Fry the marinated pieces of meat until a crust appears.
9. Transfer the loin to an ovenproof dish. Pour over 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 pig is. The meat should not be dry, chapped. The ideal color for pork meat is pale pink.
• If the meat smells unpleasant, it means that the seller processed it with something, or it lay on the counter for a long time and has already begun to deteriorate.
• It is very simple to check the freshness of the meat: you need to press the flesh with your finger. If the hole quickly disappears, the dent disappears, then the pork is fresh.

Mustard marinated pork loin

Time:

1 hour 15 minutes.

Ingredients:

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

Preparation:

1. Peel the garlic, squeeze through a press. Add chopped basil, grated cheese and mustard to the garlic gruel. Stir the marinade until smooth. Add olive oil at the end.
2. Wash the pork loin, pat dry with a towel. Make transverse cuts in the meat every 2 cm. Pour the marinade into these holes.
3. Put thyme sprigs on top of the meat. Sprinkle the loin with olive oil.
4. Wrap the meat tightly in foil so that it does not look 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. So you can be sure that the back part of the mascara is being sold to you.
• Defrost meat in the refrigerator, not in cold water or microwave. The correct defrosting process is a guarantee of the health 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 bake the meat open.

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:

1. Wash the meat, wipe dry. Cut into large pieces or leave whole, making shallow transverse cuts in the meat. Season with salt, add spices.
2. Fry the meat until a crust appears.
3. Peel the onion, cut into half rings. Fry it in the pan where the meat was cooked.
4. Pour flour into a separate frying pan. Heat it, stirring constantly with a spoon, so that it does not burn. Then add sour cream, milk. Stir so that the flour does not become a lump. Salt and pepper.
5. Place the loin in a roasting sleeve. Put fried onions on top. Pour milk sauce over the meat.
6. Cut the cucumbers into strips or cubes. Put them in the sleeve too.
7. Fasten the sleeve with threads or special clips. Send the dish to 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 from above with a fork in several places.
• Serve rice, mashed potatoes and fresh vegetables with baked loin.

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:

1. Peel the tangerines, squeeze the juice out of them. Mix it with soy sauce, wine bite, honey. Add salt, pepper, chopped garlic.
2. Pour the sauce into a saucepan, put on fire, bring to a boil. Boil 2 times so that it thickens a little. Strain, cool.
3. Wash the meat, remove unnecessary fat, blot the loin with a paper towel. Without cutting the meat, fry it in a pan to seal the meat juices. Then salt and pepper the loin.
4. Lubricate the mold with oil. Lay the loin. Pour the sauce over the top and send to bake for 50 minutes. During the cooking process, you need to open the oven door and pour the juice over the meat.
5. Put the finished dish on a plate, cut into portions. Decorate the loin with tangerines and chopped parsley.

• Do not rush to take the loin out of the oven immediately after cooking. Let her cool down in a warm place. With a sharp change in temperature, meat juices can simply flow out, and the meat will turn out to be dry.
• Try to buy a bone-in loin. Then you can use the bone to prepare the broth or bake with it. Then the meat will turn out to be even more saturated and nutritious.

Appetizing pork loin on the bone

Time:

Ingredients:

• a 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:

1. Rinse the loin, pat it dry with a towel, thereby removing moisture, due to which the meat may not cook normally. Without cutting completely, make cuts crosswise.
2. Prepare the marinade: add sugar, salt, allspice, cloves, bay leaf to half a portion of water. Put the saucepan on the fire. Mixing its contents with a spoon, achieve complete dissolution of sugar and salt. After boiling, remove the saucepan from the heat. Pour the remaining half of the water, apple cider vinegar, and garlic, peeled and squeezed through a press, into the marinade. Leave the marinade to cool for 30 minutes.
3. Place the loin in a deep bowl. Pour marinade over it. Cover with a plate with a bottle of water on top. Keep the meat pressed for 1 hour.
4. Fry the meat in a pan. Then cool. Sprinkle with spices.
5. Peel the onion, cut into rings. Fry.
6. Transfer the onion to the bottom of an ovenproof dish, greased with vegetable oil.
7. Put the meat on the onion pillow.
8. Cover the tin with foil and place in a hot oven (180 degrees) for about 1 hour.

• Do 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 not clog it.
• Do not overexpose meat in the oven. Cook it as much 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 cut in the meat, put the cheese cut into pieces into it. Wrap the meat in foil and send to bake. When melted, the cheese will moisturize the loin, and it will turn out to be very juicy.

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:

1. Rinse a piece of meat, dry with napkins. Make cuts at least 1 cm deep, but do not need to be cut to the end.
2. Rub the loin with salt, pepper, spices.
3. In a bowl, mix mustard with mayonnaise, soy sauce. Mix. Rub the meat with this mass, rubbing the marinade well into the cuts. Leave to marinate for 1 hour.
4. Cut the onion and tomatoes into rings. Peel and chop the garlic.
5. Stuff the loin with tomatoes, onions and garlic, inserting the food into the incisions.
6. Sprinkle each cut with grated cheese.
7. Wrap the meat in foil. Bake for 1 hour. When half the time has passed, you need to open the foil and bake the meat open.

• To make the meat easier to cut, not shred, you can freeze it slightly.
• So that the vegetables are not bland, you need to lightly salt and pepper them.
• To prevent the meat from weathering, you need to cover it with cling film or a lid.

Pork loin baked in the oven becomes a hundred times tastier if you use various marinades in cooking. This variety allows you to combine many spices, combine them in different proportions. As a result, any hostess will be able to come up with her own signature dish and be known as a sophisticated culinary craftswoman. The loin meat is taken from the back of the piglet, as a rule, it has a small layer of fat. Along with carbonate, it is considered the best for baking, because it always turns out to be incredibly juicy, tender and soft.

The dishes prepared from the back of a piglet are eaten hot with a side dish. You can make a sandwich from cold pork by placing bread on a piece. Nutritionists are supportive of the loin, allowing occasionally to include it in the menu, since its calorie content is low - only 240 kcal. per 100 gr. meat. Keep a good selection of recipes for baking loin in the oven. Based on them, changing and supplementing seasonings, you can compose your own, the best.

Pork loin in the oven in foil - recipe in a whole piece

A spacious oven allows you to bake large cuts of meat without dividing it into steaks. In fairness, I want to note that if your family is not too big, take a loin within reasonable limits, no more than a kilogram. It is better saturated with seasonings, and the cooking process itself will be faster.

You will need:

• Loin - 500 gr.
• Sunflower oil is a large spoon.
• Garlic cloves - 5 pcs.
• Marjoram - a teaspoon.
• Thyme - 5 branches.
• Pepper - ½ small spoon.
• Salt to taste.

Step by step recipe:

1. Wash the tenderloin, be sure to dry it with a paper towel.
2. Cut along the entire length of the piece. Cut not too deep for the chives to enter. Divide the garlic cloves into 4 pieces and insert into the cuts.
3. In a separate bowl, mix all the seasonings indicated in the recipe. Rub the meat on all sides.
4. Brush with sunflower oil. Hide in plastic wrap. Put in the refrigerator for 5-6 hours to marinate. If you have time, then hold the pork for 8-12 hours, it will marinate better.
5. Place a sheet of foil on a baking sheet, leaving a long tail. Lay out the pickled loin, wrap with the remaining foil. Secure it well so that there are no holes left.
6. Place on the middle level of an oven preheated to 180-200 ° C.
7. Bake for about an hour, depending on the capability of your oven. After unfold the meat, send it to cook for another hour. Periodically check the readiness of the dish by piercing it with a knife. When the pink juice ceases to stand out, and a beautiful ruddy appears on the surface of the whole piece, take out the loin.

Loin baked with vegetables in the oven (step by step)

An incomparable marinade, thanks to which the dish will come out - you will lick your fingers. Take pork on the bone, as suggested in the original recipe.

Ingredients:

• Loin on the bone - 5 pcs.
• Zucchini (or eggplant).
• Bulgarian pepper.
• Ground pepper, salt.

For loin marinade:

• Mustard - 5 small spoons.
• Garlic - 5 cloves.
• Soy sauce - 3 large spoons.
• Lemon - ½ part.
• Rosemary - 4 sprigs.
• Sunflower oil - 50 ml.
• Salt pepper.

For the sauce:

• Bulb.
• Cream 22% - 300 ml.
• Oyster mushrooms (champignons) - 180 gr.
• Sunflower oil - 30 ml.

Step by step recipe:

Wash the meat, dry with paper towels. Cut into slices 2-3 centimeters thick.

Transfer to an ovenproof dish.

Crush the garlic cloves with a knife, then chop them finely.

Scatter over the meat on top. Season with salt and pepper. Then turn the pieces over, spice the loin again with spices on the other side.

Coat the blanks with ready-made mustard.

Top with soy sauce and lemon juice, which will soften the meat fibers.

Arrange the rosemary sprigs, sprinkle with oil.

Spread the seasoning over the meat with your hands. Tighten the form with plastic wrap, leave it on the table for a couple of hours (if you really want to eat, reduce the marinating time by half an hour).

Wash the vegetables. Cut the zucchini into rings.

In bell peppers, cut out the seed box, divide the pulp into pieces.

Making a creamy sauce. Chop the onion finely.

Cut the mushrooms into any shape and size.

Pour oil into the bottom of a saucepan. Saute the onions first, then add the oyster mushrooms and fry the ingredients together.

Pour in the cream, evaporate for about five minutes, until they thicken.

In a skillet, fry the pepper and zucchini pieces in oil.

Fry the pickled meat.

Transfer them to a baking sheet, send them to bake for 10 minutes in an oven preheated to 180 ° C.

Place on top level. After 5 minutes from the start of baking, place a frying pan with vegetables on the medium wire rack.

Put the meat on a plate, pour with creamy sauce, put baked vegetables next to it (see the photo for decoration).

Pork loin steak in the oven with onions and cheese - video

How to cook a juicy loin with potatoes - a very tasty recipe

Delicious baked pork. Such a dish, no doubt, will decorate any festive table. Soft and amazingly tender and juicy meat soaked in cream will cause a round of applause. And the potatoes are so good that they can be eaten as a separate dish.

Take:

• Loin tenderloin - 4 pieces.
• Potatoes - 1 kg.
• Cream 20% - 200-250 ml.
• Carrot.
• Bulb.
• Pork spices, salt.

Preparation:

1. Peel potatoes, cut into circles. Divide large ones in half. Cut the carrots into rings, chop the onion in half rings.
2. Cut the pork into portions. For pickling, take ready-made seasonings in a bag, the choice is now good. Read the composition and choose the one you like the most. Rub the loin pieces generously. Place in a bowl under plastic wrap and place on the refrigerator shelf. After a couple of hours, you can continue cooking.
3. Coat the mold with oil. cover the bottom with a layer of potato slices.
4. Lay the carrots and onions on top.
5. Spread the pickled steaks over the vegetables. Lay at some distance so that it bakes well on all sides.
6. Salt the cream in a separate bowl, mix, pour into the mold. Ideally, the cream should cover the vegetables completely. If you don't have enough for meat, that's okay.
7. Hide the components under the foil, secure it well, send the form to the middle level of the oven.
8. Preheat the oven in advance, waiting for a temperature of at least 190 ° C.
9. Cook the dish for 45-50 minutes. Then take out the form, remove the foil. Continue baking for another quarter of an hour. If you see a golden crust, take it out and offer it to your guests.

Pork loin accordion in the oven - video

A popular dish made from loin tenderloin will turn out amazingly juicy. Don't believe me? Repeat the actions of the author of the video, and see for yourself.

Juicy pork loin on the bone in soy sauce (in sweet and sour marinade)

Oriental-style dishes have become very popular lately. The meat will be tender, juicy, with a spicy, spicy-sweet note. For cooking, I advise you to take meat with a small layer of fat, then the dish will be tastier.

• Loin - 1 kg.
• Soy sauce is a small spoon.
• Honey is a small spoon.
• Table mustard - the same amount.
• Garlic - 3 wedges.
• Paprika, hops-suneli - a teaspoon each.
• Basil, thyme, ginger - 0.5 tablespoons each.
• Pepper, vegetable oil, salt - to taste.

We bake:

1. Rinse a piece of pork, blot with napkins so that the meat is not wet.
2. Mix in a bowl all the spices and seasonings indicated in the recipe. Rub, combining into a homogeneous mass, splash a drop of vegetable oil.
3. Rub the pulp well with the seasoning mixture. Place in a bowl, cover with cling film. Marinate overnight by placing on the refrigerator shelf.
4. Preheat the oven to 190-200 o C. Put the meat in the form, send to bake, turning on the timer for 1 hour. If the piece is rather thick, the cooking time will need to be increased. A golden brown crust on a piece will tell you about readiness.

Loin with tangerine sauce

An exquisite aromatic dish. You've probably noticed that a lot of new dishes with the addition of citrus fruits have appeared recently. Be sure to cook, even if there is no reason - it is incomparable.

Take:

• Loin - steaks.
• Mandarins - 4 pcs.
• Wine vinegar - 2 large spoons.
• Soy sauce - 2 large spoons.
• Chili pepper - ½ teaspoon.
• Garlic cloves - a couple.
• Honey - 2 teaspoons.
• Salt, pepper - pinch at a time.

We bake:

1. The first step is to tackle the sauce. Squeeze the juice from the tangerines, pour into a saucepan. Add all of the above ingredients from the recipe. Stir well, place on the stove.
2. Cook the sauce without leaving after boiling, as it needs to be constantly stirred. When it thickens enough, turn off the hotplate, refrigerate and rub the mass through a sieve.
3. Prepare the meat by washing and drying the pieces.
4. Saute quickly over high heat on both sides until crisp to seal the juices.
5. Pepper and salt the steaks, transfer to foil.
6. Spread the loin generously with tangerine sauce. Seal the foil. Bake at 190 ° C for 1.5 hours.
7. During cooking, open the foil 2-3 times, pour the juice over the meat and continue baking.

Loin chops with cheese and tomatoes

The portioned dish resembles the legendary French pork. It is prepared in almost the same way, but thanks to the fact that we took the loin, the dish will come out very juicy and soft. For chops, I recommend taking a piece with a small layer of fat.

Ingredients:

• Pork loin - 1 kg.
• Cheese - 150 gr.
• Tomatoes are a couple.
• The bow is the head.
• Mushrooms (champignons) - 200 gr.
• Seasonings for meat, salt, pepper, sunflower oil.

Cooking technology:

1. Cut the tenderloin into chops. Cut across the grain, in slices about 2 centimeters thick.
2. Cover with cling film, beat with a hammer. Season with pepper, salt. Leave on the table to soak.
3. Grate the cheese with coarse shavings, divide the tomatoes into circles.
4. Chop the mushrooms into plates, cut the onion head into cubes.
5. Add some oil to the pan, toss in the onion slices. Pass until transparent. Then lay out the mushrooms, fry together until browned. Refrigerate slightly.
6. Line the bottom of the baking sheet with baking paper or foil. Distribute the chops. Put mushroom frying in a heap on each.
7. Top with a tomato circle.
8. Bake the dish in the oven for about 40 minutes at 180 ° C.
9. When the timer beeps, remove the baking sheet. Sprinkle the chops with cheese crumbs, return to bake for another quarter of an hour.

How to bake a loin in a sleeve - a simple recipe

Roasting pork in a sleeve is akin to cooking in foil. Keep the easiest option. Optionally, you can supplement the recipe with potatoes and other vegetables. It is more convenient to cook meat in small pieces, then it bakes faster and becomes very juicy, because it is cooked in its own juice.

Necessary:

• Loin - 1.5 kg.
• Onions - 3 heads.
• Garlic - 3 cloves.
• Seasonings for meat, salt.

Preparation:

1. Rinse a piece of meat, pat dry with a paper towel. Cut into small pieces. Place in a bowl, sprinkle with bagged meat spices, and season with salt. Leave for 1-2 hours to marinate.
2. Cut the onions into 6-8 pieces. Chop the garlic.
3. Fold the meat into a sleeve, alternating with onions and garlic.
4. Tie the bag well, make a few punctures. Place the sleeve on a baking sheet.
Pork chops in the oven - recipes for delicious and juicy meat

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

To cook pork loin in the oven, we need

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

How to cook boneless pork loin in the oven

1. I prefer to marinate the meat in advance, for example, a day before cooking or at least 4-5 hours before sending it to the oven - it tastes better. Checked! Wash the loin pieces, dry them with napkins or paper towels and put them in a cup, where we will marinate.
2. Cooking the marinade. We 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. We coat each piece of loin with our marinade on both sides and leave to marinate in a cup for as long as time permits. Ideally, leave it overnight.
3. Preheat the oven to 190 ° C. Preparing a baking dish. I use glass, but you can also bake in teflon or just on a sheet. Put sprigs of rosemary (or thyme) on the bottom of the mold, and on them pieces of loin.
   
4. We send the loin in the oven to bake for 40-50 minutes (depending on the thickness of the pieces of meat). Readiness can be checked by making an incision in the center of the piece - if the meat is white, then it is ready.
   

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