How to achieve a tender and juicy roasted pork loin
There is no shortage of ideas for pork loin. Of course, breaded and fried cutlets are the most popular but have increasing competition. Meat prepared according to this recipe is aromatic, tender, and not dried out. It is really worth trying.
17 August 2024 19:36
Roasted pork loin in its entirety? There's no need to fear that it will be dried out. Just prepare it properly, and it will have a crispy skin while remaining tender and aromatic.
Which pork loin to choose?
The first step to a successful roast is choosing the right meat. Frozen pork loin is not suitable. Also, pay attention to the colour of the pork; it should be light pink. Meat that is too dark will be tough and dry. For roasting, the size of the meat piece also matters; it shouldn't be smaller than 1 kilogram. The meat also shouldn't be too lean, as fat ensures the roast's juiciness. It's good when a delicate layer of fat is evenly distributed. The best is pork loin sold fresh by weight. The centre cut of the pork loin is ideal for roasting.
How to properly marinate pork loin?
The next step is marinating. Marinate the raw meat before roasting for several hours, preferably overnight. This step primarily affects the outer layer of the roast. The base is oil, but you can add beer, wine, vinegar, mustard, or tomato paste. Raw vegetables, like onions and carrots, and spices, such as bay leaves, are also good additions.
Salt, pepper, garlic, marjoram, and paprika are the most important spices for meat, regardless of its type. But it's also good to use those that highlight the specific flavour of pork. Caraway seeds and nutmeg complement it well, while cinnamon or cardamom can add a bit of sweetness. However, at this time of year, it's best to go for fresh herbs, especially rosemary or thyme.
Roasted pork loin - recipe
Ingredients:
- 1 kilogram of pork loin, preferably centre cut,
- 3 tablespoons of canola oil,
- 1 tablespoon of marjoram,
- 1 teaspoon of sweet paprika,
- 2 cloves of garlic,
- a sprig of rosemary,
- salt and pepper to taste.
Preparation method:
- Wash the meat and dry it thoroughly with paper towels. Mix the oil with all the spices into a uniform paste in a bowl. Rub this mixture on the meat and transfer it to an airtight container. Place it in the refrigerator for the whole night.
- Afterward, remove the pork loin, place the rosemary sprig on it, and wrap it tightly in aluminum foil. Put it in a baking dish and then into an oven preheated to 175 degrees Celsius. Roast the meat for about 80 minutes.
- Once the meat has slightly cooled, take it out and cut it into slices. Serve the pork loin hot or cold.
