Before you cook something from a pork loin, you need to choose it correctly so as not to be left with nothing, as they say. The quality of a pork loin dish, as in principle any other meat dish, is very dependent on the meat itself. Here, both the age of the pig itself and the correct storage of meat can affect. For a steak, unlike goulash, frozen pork meat is not suitable; when frying, due to the broken structure, it will release a lot of juice and as a result you will get a rather dry piece of meat. The right meat can be easily determined by pressing on it with your finger, if the depressed part is easily and quickly restored and you no longer see the place of pressing, then the meat is suitable, all that remains is to smell it, thus eliminating the purchase of pork with an extraneous odor. Which may appear simply from improper proximity to other products or due to violations of the deboning process.

Pork loin steak

Ingredients:

• loin steak - 2 pcs.;
• garlic - 2 cloves;
• wine (dry white) - 70 g;
• - 60 g;
• vegetable oil - 50 g;
• - 100 g;
• rosemary (chopped) - ¼ teaspoon;
• oregano - ½ teaspoon;
• pepper;
• salt.

Cooking

So, sprinkle both steaks with salt, pepper and oregano, then pat them lightly with your palm, as if driving salt and spices into the meat, turn over and repeat these steps on the other side of the loin. It is necessary to leave the meat soaked in spices and salt for at least 40 minutes, while not putting it in the refrigerator, since it must be at room temperature for frying. After that, in a well-heated pan with vegetable oil, fry the loin, giving each side from 3 to 5 minutes. Cut the garlic as finely as possible and fry it in the same pan where the steaks were fried, additionally adding butter there, the garlic will take no more than half a minute, then pour wine into it. And after a couple of minutes, add rosemary there and after waiting a couple more minutes, add the juice. When the liquid has evaporated as much as possible and looks like sauce, return the steaks to the pan with the sauce and bring to readiness, in the process remembering to pour them with the same sauce from the pan.

Pork loin skewers

Ingredients:

• pork loin - 1 kg;
• kefir - 0.5 l;
• onions - 2 onions;
• pepper;
• salt.

Cooking

Divide the loin into steaks and sprinkle well with salt and pepper, not forgetting to pat it well with your hands, thus driving salt and pepper into it. It is better to chop the onion in mashed potatoes with kitchen appliances and fill it with meat, then pour in the kefir and after a few hours you can cook a wonderful barbecue on the coals.

Pork loin is the tastiest meat when cooked properly. They say that it is impossible to cook in a home kitchen. Do not pay attention to the myths, they have long been debunked. Maybe the first time and it will not be very correct, but having filled your hand, you can cook no worse than professional chefs in steakhouses. By adhering to recipes and helpful tips, you are sure to cook your perfect steak.

Pork loin can be cooked in many ways: on the grill, in the oven or in a pan. There is no direct relationship between the taste of meat and the method of preparation. It all depends on the freshness of the products and the marinade. You can also serve the dish with sauces and gravies, so the taste of meat can be enhanced or, on the contrary, shaded.

We will analyze several popular loin recipes step by step.

in a frying pan

Such a dish looks great both on the festive table and on plastic plates in nature. let's figure it out now. What is included:

• pork meat;
• onion;
• sunflower or olive oil;
• spices.

It is enough to soak the pork in water for a couple of hours. Since the meat is rich in fats, it is possible to make it dry, but it is difficult, so additional complex marinades can be omitted. Then you need to rub the meat with a mixture of spices and put onions on top, leave in the refrigerator for half an hour.

Before cooking, be sure to heat the pan to the maximum temperature, pour in the oil and lay out the pieces. Fry the meat for a maximum of 5 minutes on each side, then fry the sides. That's all. Quick and easy - the loin is ready.

Nutritional value of the dish:

• calorie content - 225 kcal per 100 g;
• proteins - 47.5 gr;
• fats - 125 gr;
• carbohydrates - 102 gr.

Serve with fresh vegetables, this side dish is enough, as pork is very high in calories and nutritious.

In a pan with herbs

• lemon juice;
• a little sugar;
• fragrant herbs;
• garlic, pepper, salt;
• vegetable oil;
• soy sauce.

This gravy will give the steak an appetizing taste and aroma. Lemon juice will break down the fibers, making the steak soft and juicy, the sauce will add spice, herbs and spices to spice. Put in a container, mix, close tightly, keep for 3-4 hours.

Ingredients of the dish:

• loin on the bone;
• herbs.

Remove the pieces from the marinade, dry and leave to stand until the meat reaches room temperature. Put herbs on the bottom of the pan, pieces on top. It is recommended to fry for 5-7 minutes. Brown the meat on all sides.

Steaks will be covered with an appetizing crust and will take on the aromas of herbs. Great taste guaranteed. Eat steaks with or without a light side dish.

Loin with cream sauce

The tenderness of the creamy sauce is famous in dishes all over the world. It is served with fish and meat. The steak must be prepared according to the classic recipe and served with this wonderful sauce.

Cream Sauce Ingredients:

• chicken broth is better;
• cream;
• black peppercorns;
• lemon juice;
• garlic;
• vegetable oil;
• mustard;
• salt.

In heated oil, put crushed peppercorns, add finely chopped garlic, mix. Fry the mass for thirty seconds, then pour in the cream, broth. When the mixture boils, put the cheese, which is pre-grated. After the cheese has melted, add mustard and mix until smooth. Delicious sauce is ready.

Steaks served with this sauce do not need to be fried to a crisp. How long to fry them, so as not to overdo it? It is enough to hold for 3 minutes on all sides in a hot pan, then reduce the heat and wait for readiness. Ready-made pieces can be poured over with sauce or served with gravy separately in a special bowl.

1. Pork must be fresh. Only such meat will bring gastronomic pleasure and will not harm health. When choosing a piece, press on it with your finger. Fresh meat will return to its original shape quickly, leaving no dent on the surface. Pay attention to color. Red is a guarantee of good quality.
2. Cut steaks no thicker than 2.5 centimeters. This will achieve high-quality roasting, save juice.
3. Take your time, marinate the meat as long as possible. It is recommended to keep the pieces in the marinade all night, if you are in a hurry, then at least 3 hours. Use spices, herbs and oil for the marinade. You can add soy sauce to enhance the taste. A prerequisite for a good marinade is acid - it can be lemon juice or vinegar.
4. Do not keep the pieces on fire for a long time, a few minutes are enough. If in doubt about doneness or want meat that doesn't bleed, seal the pieces in foil after cooking, so the steaks will reach the desired doneness and the juice will remain inside.
5. Let the cooked pieces rest after frying for 10 minutes. During this time, the juice will spread throughout the steak and bring more pleasure when consumed.

Cooking recipes will help you make dream steaks, answer current questions and dispel myths. No matter how often you cook steaks, you don't have to be a professional or take a chef course. Frying the perfect meat is easy if you know the cooking process and the ingredients included in the composition. Cook for the joy of yourself and your loved ones.

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

What is a loin

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

What does it look like

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

Beneficial features

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

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

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

How to choose loin meat

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

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

Storage rules

Baked loin meat must be wrapped tightly with foil (you can use several layers) and stored in the refrigerator. Experienced chefs recommend preparing a fresh product immediately so as not to spoil its taste and useful properties. If you don't plan to process the pork tenderloin anytime soon, blot it with paper towels, wrap it in foil, and put it in the freezer.

Application in cooking

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

The indisputable advantage of the product is that there is no need to add a lot of salt during the cooking process, since this part of the pork has a natural salty taste. In addition, the presence of a certain amount of fat in the pulp does not require additional addition of oil, without which the bird, for example, will become dry and tough.

What is cooked from pork loin

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

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

Loin Recipes

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

Pork loin on the bone in the oven

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

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

Ingredients:

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

Cooking method:

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

With potatoes in a pan

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

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

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

salting recipe

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

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

Ingredients:

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

Cooking method:

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

Chops in a pan

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

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

Ingredients:

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

Cooking method:

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

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

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

Video

The end of summer and the onset of autumn with its cold weather evoke thoughts of hearty and dense food. For example, about pork loin. Rainy windy weather, slush outside the window make you think about a warm and cozy house, where you can tinker a little in the kitchen. It seems as if the pleasant aromas of baked pork loin wrap all the household members in their arms.

Hearty meals don't have to be heavy. I offer you this amazing dish, on the one hand, so delicious that it can be served to guests, on the other hand, it is easy enough to prepare to cook for a regular everyday lunch. Pork loin is also called the "second white meat", reminiscent of chicken meat. It contains many vitamins and amino acids. If you buy a quality pork loin from a trusted seller, then this is an excellent product option for a healthy diet.

Baking a dish in the oven is one of my favorite ways to prepare food because it requires minimal prep work. While the dish is being prepared, you can clean the kitchen, wash the dishes, set the table or make a salad.

Difficulty level: medium difficulty.

Time for preparing: 3 hours.

To prepare pork loin, you will need the following ingredients:

1.5 kg boneless pork loin

1 teaspoon sea salt

½ teaspoon ground coriander

3-5 parsley leaves

½ tablespoon Dijon mustard

For garnish:

1 kilogram of potatoes
- 1 kilo squash walnut
- 4 carrots
- 3 shallots
- 4-5 garlic cloves
- salt, pepper - to taste
- 1 tablespoon mixed herbs (oregano, parsley, rosemary, thyme, marjoram, etc.)
- 50 grams of olive oil
- 5-7 sprigs of fresh thyme
- 1-2 tablespoons fresh parsley

Cooking instructions:

I cooked the pork loin in the oven. First, I tied the meat with kitchen twine at a distance of 3 cm between the turns. I didn’t get too smart here: I just tied one knot, cut off the extra ends and moved on to the next section.

Tying the meat together helps keep it in shape while it bakes. If it is not fixed, then the meat will become flat and lose the correct rounded shape. This method will help to more evenly fry the dish.
Spread the piece with salt, pepper and coriander. You can use any other herbs or spices you like as well.

Minced the garlic, parsley and thyme in a food processor.

In fact, I prefer to mince the garlic and herbs by hand and then add the oil and mustard and mix everything together in a small bowl. I just don't really like washing the food processor. But this time I decided to take him to my aid.

I rubbed the loin with a mixture of garlic and herbs. I put the meat in a large cooking bag for frying, sealed it tightly and placed it in the refrigerator overnight.

I really like to marinate such a large piece of meat all night. This allows the various flavors of the herbs to penetrate to the very center of the piece. The longer the loin lies, the better it will salt and become more tender. If you plan to cook the dish on the same day, then I recommend marinating for at least a few hours. For example, marinate in the morning and cook in the afternoon.

The next day, I took the loin out of the refrigerator and let it stand at room temperature for about 30 minutes. If you immediately send it to the oven, then the meat will cook unevenly and eventually turn out to be tougher.

Preheated the oven to 150 degrees.

She moved the pork loin into the brazier. Baked for 1 hour.

Meanwhile, I washed and peeled the potatoes. I cut it into cubes 4-5 cm thick.

Peeled and cut into cubes 2-3 cm thick squash walnut.

Peeled and cut the carrots into rings 1-2 cm thick.

I transferred the vegetables to a large double boiler and cooked for about 10 minutes.

If there is no double boiler, you can put the vegetables in a saucepan, add water, bring to a boil and cook for 15 minutes, and then drain the excess water. Can be cooked in the microwave. To do this, pour 3 tablespoons of water into the bottom of the bowl, put vegetables on top and cover everything tightly with plastic wrap. To let the steam out, make a few holes in the film.

In a large bowl, combine the shallots, garlic, thyme, dried herbs, salt, ground black pepper, and olive oil.

After the loin was fried for 1 hour, increased the temperature to 220 degrees. At the same time, she took out a baking sheet and put vegetables on the bottom of the brazier to bake.

Roasted pork and vegetables for another 25-35 minutes. Then she took the pork loin out of the broiler to give it a little "rest" and the vegetables continued to roast even more for 15 minutes.

It is very important to allow any roasted meat to cool slightly so that all the juices in it are evenly distributed and do not drip when you cut the slices. The meat is so juicy and tender that it does not require any additional sauce.

She cut the meat into slices, laid out a side dish of vegetables around the edges. Such meat can also be used for making sandwiches. Believe me, it turns out very tasty!

Enjoy your meal!

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Pork loin is a valuable meat cut from the chest of a pig, namely from the dorsal part. The meat is tender and soft, with a thin layer of fat, which makes all loin dishes especially juicy and tasty. If the loin is on the bone, then it is usually divided into steaks, and if it is boneless, then it is cooked in a whole piece. The cut is perfect for baking.

Today we’ll talk about how to cook pork loin in the oven juicy and tasty. To do this, take a small cut without a bone, quickly fry it in a pan, and then bring it to readiness in the oven. The preparation is simple. The main thing here is not to overdo and not overdry the tender meat. Perhaps the most difficult thing in the recipe is to wait until the already prepared baked pork loin will “rest” for the time allotted to it and reach full condition. Do not violate the above recommendations, and your dish will turn out delicious, like in a restaurant!

Total prep time: 28 minutes + 30 minutes rest

Yield: 4 servings

• boneless pork loin - 500 g
• salt - 3 chips.
• a mixture of ground peppers - 3 chips.
• rosemary and thyme - 1 chip each.
• vegetable oil - 1 tbsp. l.
• garlic - 2 teeth

How to cook pork loin

I washed the loin and dried it with paper towels. Sprinkle generously on all sides with salt and pepper.

In principle, you can limit yourself to only pepper and not add any more seasonings in order to maintain the purity of taste. But I decided to add another pinch of dried herbs - rosemary and thyme. If desired, you can use Italian seasonings, garlic powder, or buy ready-made pork mix from the store.

I heated a frying pan with thick walls and a bottom, preferably cast iron. It must be hot to the touch. I poured 1 tablespoon of oil into the pan, warmed it up and laid out the pork loin - the fat layer down. Continue cooking over high heat, uncovered, for 2 minutes.

When the fat was rendered and the loin was browned, I turned it over to the opposite side. Fry for 2 minutes, the fire should still be strong.

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

It remains to bring the meat to the condition so that it cooks inside the piece. I left the loin in the pan I was frying in (you can transfer it to a baking dish, slightly warmed up in the oven). The fat layer should be on the bottom. For flavor, I added a couple of garlic cloves to the pan, peeled and crushed with the flat side of a knife. Cover the meat tightly with foil on top. And immediately sent to a hot oven, preheated to 180-190 degrees.

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