Pork loin is a piece of meat from the back, which does not have much fat and very delicate fibers, and due to its structure and taste it is first-class meat. The loin is completely low-fat and quite dietary - only 240 calories per 100 grams of product, but rich in a large number of amino acids. There are many dishes made from loin, because they cook everything from it - bake, fry and marinate. Brisket cooked in the oven is not only very juicy, but also delicious. This meat is dietary and tender, perfectly complementing any side dish.

Baked loin – classic

This pork loin is quite versatile and its recipe is basic. Spices can be selected to suit your taste, the main thing is to maintain the sequence of cooking processes. And a delicious, aromatic dish will be on your table in just two hours.
Ingredients:

• vegetable oil – 20 ml.
• loin – 500 g
• marjoram – 1 tsp.
• salt - to taste
• thyme – 5 sprigs
• ground black pepper – 1/2 tsp.
• garlic – 5 cloves

1. Trim the loin meat, leaving a small layer of fat.
2. Stuff the pork with garlic, making small cuts on the surface of the meat.
3. Rub the loin with spices, pepper and salt.
4. Rub the meat thoroughly with vegetable oil. Place the loin to marinate in the refrigerator overnight.
5. Preheat the oven to a temperature of no higher than 180 degrees and place the loin to bake for an hour, carefully sealing it in foil.
6. After an hour, open the foil and leave the meat for another hour until golden brown and golden brown.
7. The brisket can be served hot or cold with mustard or hot sauce.

Mustard-honey loin

This meat comes out very aromatic, tender and piquant, and has a bright spicy-sweet taste. This dish will be an excellent option for both a formal menu and an everyday one.
Ingredients:

• mustard – 1 tsp.
• pork loin – 900 g
• honey – 1 tsp.
• black pepper – 1/4 tsp.
• thyme – 1/2 tsp.
• salt - to taste
• khmeli-suneli – 1 tsp.
• basil – 1/2 tsp.
• paprika – 1 tsp.
• garlic – 3 cloves
• soy sauce – 1 tsp.
• ground ginger – 1/2 tsp.

1. Wash and clean the loin thoroughly. A bone-in loin is best suited for this dish.
2. Mix the marinade components: spices, sauce, herbs, chopped garlic, honey and mustard.
3. Soak the loin in the marinade overnight, placing it in a cool place.
4. Place thyme sprigs in a heat-resistant dish and place the marinated meat on top. Pour the remaining marinade into the loin pan and bake for about an hour at 190 degrees. You can easily check the doneness of the meat by cutting the meat. The white color of the fibers means that the meat is completely cooked.
5. Serve the loin with grilled vegetables or a light vegetable salad.

Stuffed loin

This pork recipe is perfect for your arsenal of holiday dishes, because it is not only extremely tasty, but also beautiful to serve.
Ingredients:

• pine nuts – 50 g
• rosemary – 4 sprigs
• loin – 1 kg.
• olive oil – 50 ml.
• thyme – 5 sprigs
• garlic – 3 cloves
• mozzarella – 30 g
• salt - to taste
• smoked bacon – 100 g
• black peppercorns – 4 pcs.
• white wine – 50 ml.
• butter – 20 g
• bay leaf – 2 pcs.
• sage – 2 sprigs
• allspice – 4 pcs.

1. Clean and wash the meat thoroughly. Remove excess moisture. Make small cuts along the entire surface of the loin.
2. Mix rosemary, thyme, sage salt, bay leaf, pepper and garlic, pour oil over the spices and grind in a blender.
3. Rub the loin with the aromatic mixture, place in a plastic container and refrigerate for a day.
4. After the marinating process, you need to make a longitudinal cut along the loin, without cutting the meat all the way through.
5. Grate butter, cheese and garlic. Combine butter, garlic, cheese, thyme sprig, sage leaf and pine nuts in a small container. Stuff the mixture into the meat and wrap the loin tightly in the bacon.
6. Place a few sprigs of rosemary on the surface of the meat and tie a piece of cooking string around the loin, securing the bacon and seasoning.
7. Bake the meat in the oven at 180 degrees for about ten minutes. Then pour wine over the loin and, lowering the temperature to 150 degrees, leave to bake for 2-2.5 hours. While cooking, pour the meat juices over the loin.
8. Before serving, let the meat cool slightly, remove the rosemary and cooking string. Serve the dish along with baked potatoes or vegetables.

Loin with tangerine sauce

This delicious dish is rich in spicy aromas, bright taste and spicy aftertaste. This main dish is suitable for any occasion, since the combination of such meat is universal with all types of side dishes - from rice to potatoes and vegetable sautés.
Ingredients:

• tangerines – 4 pcs.
• garlic – 2 cloves
• salt - to taste
• wine vinegar - 2 tbsp.
• chili – 5 g
• black pepper - to taste
• honey – 2 tsp.
• soy sauce – 2 tbsp.

1. Squeeze the juice from the tangerines into a saucepan. Add honey, spices, chopped garlic, wine vinegar and soy sauce. Boil the sauce until it boils until it has a slightly thick consistency. Let the sauce cool. Rub the mixture through a sieve.
2. Clean the meat and wash thoroughly.
3. Fry the loin over high heat until golden brown. This way the juice will be retained inside the meat and the beautiful color of the meat will be preserved.
4. Salt the loin, pepper and place on food foil.
5. Generously coat the loin with tangerine sauce, seal with foil and place in the oven for an hour and a half at 190 degrees. Every 20 minutes, open the foil and brush the meat with sauce.
6. Garnish the finished dish with tangerine slices, rosemary sprigs and serve with the remaining sauce.

Caramel loin

This dish is not only extremely juicy, but also has a tender, golden and delicious caramel crust that complements the meat, giving it a balanced flavor.
Ingredients:

• garlic – 3 cloves
• loin – 900 g
• salt - to taste
• powdered sugar – 1.5 tsp.
• honey – 1.5 tsp.
• carrots – 1 pc.
• water – 1 tbsp.
• onion – 1 pc.
• rosemary – 2 sprigs
• wine – 150 ml.
• tomato paste – 1 tbsp.
• meat broth – 300 ml.
• black pepper – 1/2 tsp.
• butter – 2 tsp.

1. Wash the meat, make small cuts on the surface of the fatty part of the meat, rub the loin with pepper and salt.
2. Fry powdered sugar in butter until golden brown. Stir in tomato paste and simmer for about five minutes.
3. Place the mixture in a heatproof dish. Place the meat on the mixture with powder - fat layer down. Pour wine and broth over the loin.
4. Peel the carrots and chop into large pieces. Wash the celery stalks thoroughly and chop them coarsely.
5. Arrange the vegetables around the loin along with the garlic and rosemary.
6. Bake the meat for about half an hour at 180 degrees. Then the vegetables must be removed from the container, otherwise they will lose their shape and texture.
7. Turn the meat over and bake for another 1.5 hours.
8. Mix water and honey. Brush the syrup onto the meat 10 minutes before cooking.
9. Cut the meat into pieces and serve with roasted vegetables and wine.

Loin carbonate

This baked butter is perfect both as an independent dish and as an addition to canapés, sandwiches and toast.
Ingredients:

• loin – 1 kg
• black pepper – 5 g
• hops-suneli – 0.5 tsp.
• apples – 2 pcs.
• garlic – 2 cloves
• salt - to taste
• mustard – 1 tbsp.
• bay leaf – 2 pcs.

1. In a deep saucepan, mix two large spoons with salt, 1.5 liters of water, bay leaf and pepper. Boil the brine, then cool completely.
2. Place the loin in the liquid for two hours.
3. Then dry the meat thoroughly and stuff it with garlic slices.
4. Coat the loin with mustard, pepper and tie with cooking thread.
5. Chop the apples and place on foil. Place the loin on top and wrap tightly.
6. Bake the meat for 1.2 hours at 180 degrees, gradually reducing the temperature to 150 degrees.
7. Serve the carbonate cold, discarding the string and apples.

Loin dishes are very versatile, tasty and aromatic. This dish is suitable for any occasion, adding spicy combinations to any holiday menu. Experiment with different pork chop recipes and find your favorite holiday recipe.

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.

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:

1. 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.
2. 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.
3. Transfer the meat to a heatproof dish. Pour in the remaining marinade and bake in a preheated oven for 20 minutes (at 200 degrees).
4. Peel and wash the potatoes. Cut into thin slices. Add salt, pepper, spices. Drizzle oil over vegetables.
5. 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 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 and grate the zest.
2. Peel the garlic, cut crosswise into thin slices.
3. Peel the ginger and grate it.
4. Chop the greens with a knife.
5. Cut the pepper lengthwise into two parts. Remove the seeds and cut the chili crosswise into thin strips.
6. 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.
7. 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.
8. Fry the marinated pieces of meat until a crust appears.
9. 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:

1. 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.
2. Wash the pork loin and pat dry with a towel. Make transverse cuts in the meat every 2 cm. Pour marinade into these holes.
3. Place thyme sprigs on top of the meat. Drizzle the loin with olive oil.
4. 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.

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 and pat dry. Cut into large pieces or leave whole, making shallow transverse cuts in the meat. Add salt and spices.
2. Fry the meat until a crust appears.
3. Peel the onion and cut into half rings. Fry it in the same pan where the meat was cooked.
4. 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.
5. Place the loin in a baking sleeve. Place fried onions on top. Pour milk sauce over meat.
6. Cut the cucumbers into strips or cubes. Put them in your sleeve too.
7. 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.

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 and squeeze the juice out of them. Mix it with soy sauce, wine vinegar, honey. Add salt, pepper, chopped garlic.
2. Pour the sauce into a saucepan, put on fire, and bring to a boil. Boil by half until it thickens a little. Strain, cool.
3. 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.
4. Grease the mold with oil. Place the loin. Pour sauce on top and bake for 50 minutes. During cooking, you need to open the oven door and pour the juices over the meat.
5. 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 a little 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.

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:

1. 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.
2. 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.
3. 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.
4. Fry the meat in a frying pan. Then cool. Sprinkle with spices.
5. Peel the onion and cut into rings. Fry.
6. Place the onion in the bottom of a heatproof dish greased with vegetable oil.
7. Place the meat on the onion bed.
8. 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 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 and dry with napkins. Make cuts at least 1 cm deep, but you don’t need to cut all the way through.
2. Rub the loin with salt, pepper, and spices.
3. 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.
4. Cut onions and tomatoes into rings. Peel the garlic and chop it.
5. Stuff the loin with tomatoes, onions and garlic, inserting the ingredients into the slits.
6. Sprinkle grated cheese on each cut.
7. 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.

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

1. 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.
2. 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.
3. 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.
   
4. 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 baked in the oven becomes a hundred times tastier if you use various marinades in the preparation. This variety allows you to combine many seasonings and combine them in different proportions. As a result, any housewife will be able to come up with her own signature dish and be known as a sophisticated culinary expert. Loin meat is taken from the back of a piglet and, as a rule, has a small layer of fat. Along with carbonate, it is considered the best for baking, as it always turns out incredibly juicy, tender and soft.

Dishes prepared from the back of a pig are eaten hot with a side dish. You can make a sandwich from cold pork by placing it on a piece of bread. Nutritionists have a favorable attitude towards brisket, allowing it to be occasionally included in the menu, since its calorie content is low - only 240 kcal. per 100 gr. meat. Keep a good selection of recipes for roasting loin in the oven. Based on them, changing and adding seasonings, you can create your own, better one.

Pork loin in the oven in foil - recipe in one piece

The spacious oven allows you to bake large pieces of meat without dividing it into steaks. To be fair, I would like to note that if your family is not too large, take reasonable loin, no more than a kilogram. It will be better saturated with seasonings, and the cooking process itself will go faster.

You will need:

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

Step by step recipe:

1. Wash the tenderloin and be sure to dry it with a paper towel.
2. Cut along the entire length of the piece. Do not cut too deep to allow the garlic cloves to enter. Divide the garlic cloves into 4 parts and insert into the slits.
3. In a separate bowl, mix all the seasonings specified in the recipe. Rub the meat on all sides.
4. Grease with sunflower oil. Hide in cling film. Place in the refrigerator to marinate for 5-6 hours. If you have time, keep the pork for 8-12 hours, it will marinate better.
5. Place a sheet of foil on a baking sheet, leaving a long tail. Place the marinated loin and wrap with the remaining foil. Fasten it well so that there are no holes left.
6. Place on the middle level of the oven, preheated to 180-200 o C.
7. Bake for about an hour, depending on the capacity of your oven. Then unwrap the meat and let it cook for another hour. Periodically check the readiness of the dish by piercing it with a knife. When the pink juice stops oozing and a beautiful golden brown color appears on the surface of the whole piece, remove the loin.

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

An incomparable marinade that will make the dish lick your fingers. Take pork on the bone, as suggested in the original recipe.

Ingredients:

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

For the marinade for the loin:

• 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 and dry with paper towels. Cut into pieces 2-3 centimeters thick.

Transfer to a heatproof dish.

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

Scatter over the top of the meat. Salt and pepper. Then turn the pieces over and season the loin again with spices on the other side.

Coat the preparations with prepared mustard.

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

Arrange the rosemary sprigs and drizzle with oil.

Using your hands, rub the seasonings over the meat. Cover the pan with film and leave on the counter 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.

Cut out the seed box from the bell peppers and divide the pulp into pieces.

Making creamy sauce. Finely chop the onion.

Cut the mushrooms into any shape and size.

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

Pour in the cream and simmer for about five minutes until it thickens.

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

Fry the marinated meat.

Place them on a baking sheet and bake for 10 minutes in an oven preheated to 180°C.

Place on the top level. After 5 minutes from the start of baking, place the pan with vegetables on the middle rack.

Place the meat on a plate, pour over the creamy sauce, and place the baked vegetables next to it (see photo for decoration).

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

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

Very tasty baked pork. This dish will undoubtedly decorate any festive table. Soft and incredibly tender and juicy meat, soaked in cream, will cause applause. And potatoes are so good that you can eat them as a separate dish.

Take:

• Loin tenderloin – 4 pieces.
• Potatoes – 1 kg.
• Cream 20% - 200-250 ml.
• Carrot.
• Bulb.
• Seasonings for pork, salt.

Preparation:

1. Peel the potatoes and cut into circles. Divide large ones in half. Cut the carrots into rings, chop the onion into half rings.
2. Cut the pork into portions. For pickling, take ready-made seasonings in a bag; there is a good choice now. Read the ingredients and choose the one you like best. Rub the loin pieces generously. Place in a bowl covered with film and place on the refrigerator shelf. After a couple of hours, cooking can be continued.
3. Grease the mold with oil. Cover the bottom with a layer of potato slices.
4. Layer carrots and onions on top.
5. Place the marinated steaks on top of the vegetables. Place at some distance so that they are well baked on all sides.
6. In a separate bowl, salt the cream, stir, pour into the mold. Ideally, the cream should cover the vegetables completely. If there is not enough for meat, no problem.
7. Hide the ingredients under the foil, secure it well, and place the pan on the middle rack of the oven.
8. Preheat the oven in advance until the temperature reaches at least 190 o C.
9. Cook the dish for 45-50 minutes. Then take out the pan and remove the foil. Continue baking for another quarter of an hour. When 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? Follow the steps of the author of the video and see for yourself.

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

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

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

Bake:

1. Rinse the piece of pork and blot it with napkins so that the meat is not wet.
2. Mix all the spices and seasonings specified in the recipe in a bowl. Grind, combining into a homogeneous mass, pour in a drop of vegetable oil.
3. Rub the flesh thoroughly 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. Place the meat in a mold, bake, turning on the timer for 1 hour. If the piece is quite thick, the cooking time will need to be increased. The golden brown crust on the piece will indicate 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 lately. Be sure to prepare it, even if there is no reason - it’s incomparable.

Take:

• Loin - steaks.
• Tangerines – 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 - a pinch.

Bake:

1. First, make the sauce. Squeeze the juice from the tangerines and pour into a saucepan. Add all the above ingredients from the recipe. Stir well and place on the stove.
2. Cook the sauce without leaving it after boiling, as it needs to be stirred constantly. When it thickens enough, turn off the burner, cool and rub the mixture through a sieve.
3. Prepare the meat by washing and drying the pieces.
4. Fry quickly over high heat on both sides until browned to seal in the juices.
5. Pepper and salt the steaks and place on foil.
6. Generously coat the loin with tangerine sauce. Seal the foil. Bake at 190 o 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 is reminiscent of the legendary French pork. It is prepared almost the same way, but thanks to the fact that we used 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 - a couple.
• Onion - head.
• Mushrooms (champignons) – 200 gr.
• Seasonings for meat, salt, pepper, sunflower oil.

Cooking technology:

1. Cut the tenderloin into chops. Cut across the grain into pieces about 2 centimeters thick.
2. Cover with cling film and beat with a hammer. Season with pepper and salt. Leave it on the table to soak.
3. Grate the cheese with coarse shavings, divide the tomatoes into slices.
4. Chop the champignons into plates, cut the onion head into cubes.
5. Add a little oil to the pan and add the chopped onion. Sauté until transparent. Then add the mushrooms and fry together until browned. Cool slightly.
6. Line the bottom of a baking sheet with baking paper or foil. Distribute the chops. Place a mound of fried mushroom on each one.
7. Top with a slice of tomato.
8. Bake the dish in the oven for about 40 minutes at a temperature of 180 o C.
9. When the timer beeps, remove the baking sheet. Sprinkle the chops with cheese crumbles and 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 similar to cooking in foil. Keep the simplest option. If desired, you can supplement the recipe with potatoes and other vegetables. It is more convenient to cook meat in small pieces, then it cooks faster and becomes very juicy, since 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 the piece of meat and dry it with a paper towel. Cut into small pieces. Place in a bowl, add meat seasoning from the bag, and add salt. Leave for 1-2 hours to marinate.
2. Cut the onions into 6-8 pieces. Chop the garlic.
3. Place the meat in a sleeve, interspersing with onions and chopped garlic.
4. Tie the bag well and make several punctures. Place the sleeve on a baking sheet.
Pork chops in the oven - recipes for tasty and juicy meat

Pork cooks relatively quickly in the oven. Pork is wonderful because you can experiment with it, try different cooking methods, temperature conditions, a range of spices, etc. And yet, this meat also has its own laws, cooking secrets. Based on the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Potatoes with pork in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. Depending on the method of heat treatment and heat retention, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in a sleeve in the oven. Housewives use different methods of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, boiled pork in the oven, pork steaks in the oven, roast pork in the oven, French pork in the oven . The recipe for French pork in the oven stands apart because... is a favorite dish of many fans of this meat. Just like oven-baked pork shish kebab. Although it differs from barbecue cooked on coals and in air, it is very good.

Pork baked in the oven retains its juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a labor-intensive process. And the resulting dish is very appetizing: juicy and tasty pork in the oven. It's impossible to resist!

Pork dishes in the oven are varied. Recipes with photos will tell you how to cook pork in the oven. For example, “pork in the oven” - photos of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, a recipe with a photo of such a dish will be even more useful. People often look for a simple pork recipe in the oven. But if you carefully read our recipes, you will understand that they are not all complicated and are quite suitable for quick preparation. This, for example, is the recipe for pork with potatoes in the oven and others.

If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photographs in recipes helps housewives. A recipe for pork in the oven with a photo will be remembered faster, and you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I want to experiment. By the way, this is exactly how new versions of this dish appeared: French-style pork in the oven, pork in foil, baked in the oven, pork in marinade in the oven. Pork recipes in the oven are expanding and multiplying thanks to the delights of home cooks.

Many people know how to deliciously cook pork in the oven, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and you will probably find something new for yourself.

Let some tips for cooking pork in the oven help you:

Be sure to rinse meat from the store, but do not soak it. It is best to quickly rinse a piece of pork with hot water, followed by cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply stew;

If you want to end up with the taste of meat and not spices, it is better to use only salt and black pepper. You can gradually add bay leaves, onions, cloves, allspice, and lemon zest to the pork;

It is better to defrost frozen meat in natural conditions. It is advisable that the thawing process occurs slowly in the refrigerator, in the lower compartment. It is undesirable to speed up this process in the microwave or under running water, as this will negatively affect the juiciness and taste of the dish. Remember that the cooking time for defrosted meat is reduced. Fresh ones take a little longer to cook.

After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help retain the juices in the meat.