Hasselback pork loin: A quick 10‑minute twist on a classic roast

If you've been avoiding roasting pork loin for fear of it being dry inside, this version is right for you. Discover this unique method of making juicy roast, which is gaining popularity due to its simplicity and delicious final result.

Hasselback pork loin is a twist on the traditional roasted pork loin, inspired by the Swedish method of preparing Hasselback potatoes. In this recipe, you score the meat, creating pockets that you later fill with various toppings. It's an effortless way to get juicy and aromatic pork loin that doesn't require lengthy marination. Just a few cuts in the meat, and the oven takes care of the rest.

Essentially, this technique of scoring the meat allows for even seasoning and ensures quick roasting, keeping the pork loin moist—a common issue with traditional roasting methods. Just like Hasselback potatoes, where spices and oil evenly penetrate the vegetable, the toppings you place between the cuts provide a rich flavour and aroma to the pork.

Hasselback pork loin is one of those dishes that practically makes itself, and the end result delights everyone. Although roasting pork loin might be linked to long preparation times and multiple stages, in this case, all it takes is 10 minutes of active work. The rest is left to the oven. The key to success lies in properly scoring the meat and selecting toppings that enhance the pork loin's unique taste and aroma.

Ingredients:

• 1.3 kilograms of pork loin,
• 2 tablespoons of olive oil,
• 100 grams of smoked bacon slices,
• 1 large tomato,
• 1 large onion,
• sprigs of fresh rosemary,
• salt, freshly ground pepper.

Preparation method:

1. Preparing the pork loin: Preheat the oven to 180°C (350°F). Clean the pork loin of membranes, then pat it dry. Next, using a sharp knife, score the meat lengthwise into 8 slices, leaving about 1 centimetre uncut at the bottom to create pockets.
2. Seasoning: Brush each pocket with olive oil, then season with salt and pepper for full flavour.
3. Toppings: Cut the onion in half and slice it into thin half-moons. Slice the tomato as well, and cut the smoked bacon into small pieces. Place one slice of bacon, tomato, onion, and a piece of rosemary into each pocket.
4. Roasting: Use skewer sticks to "pin" the pockets together to ensure the toppings don't fall out. Place the pork loin in the oven and roast for about 55-60 minutes until the meat becomes tender and the toppings beautifully brown.

Done. Serve with your favourite sides, such as roasted potatoes or a fresh salad. Thanks to the Hasselback technique, the pork loin retains its juiciness and acquires an extraordinary flavour that will satisfy even the most demanding food lovers.