Secrets to a juicy pork loin: Perfect the resting technique
Preparing roasted pork loin for dinner is a great idea—not only because the meat is simply delicious and less calorie-dense but also because it pairs well with a variety of sides. Additionally, roasted pork loin can easily double as a cold cut for sandwiches once cooled. The benefits are, therefore, twofold, provided that nothing is left for the next day.
Pork pairs well with moist accompaniments. Place them in the roasting pan and bake them with the meat undercover. A common mistake is cutting pork loin right after roasting. It will be much juicier if you follow chefs' recommendations.
Looking for a way to get juicy roasted pork loin? Let it rest
During the roasting of pork loin, meat juices move within its fibres. When you turn off the oven, the juices are still bubbling in the tissues. They need time to distribute evenly throughout the meat's structure. The juices will quickly flow out if you start cutting it immediately after roasting.
How to let pork loin rest?
It's not enough to leave the meat in the oven, as the temperature is still high but gradually decreasing, and it will continue to heat and dry it out. Therefore, remove the roast onto a cutting board and cover it loosely with aluminum foil. Avoid pressing it against the meat to allow steam to escape slowly. Leave it for 10-15 minutes.
Recipe for pork loin with apples
Use the roasted apples to garnish the meat. Based on the fat, apples, and onions, you can also prepare a delicious sauce for the roast, potatoes, or grains. Transfer all the ingredients from the roasting pan to a saucepan and cook over low heat to achieve the desired consistency. To thicken, you can add a tablespoon of wheat flour. It's delicious both with floating additions and when blended into a smooth cream.
Ingredients:
- 900 grams of boneless pork loin,
- 4-5 apples,
- 2 onions,
- 3 garlic cloves,
- 2 tablespoons of olive oil,
- 1 tablespoon of butter,
- a few sprigs of thyme,
- dried marjoram,
- 125 millilitres of vegetable broth,
- salt, pepper to taste.
Instructions:
- Rub the washed and dried meat with spices—salt, pepper, and marjoram. Place it in a glass bowl, cover with plastic wrap, and set aside for at least 30 minutes.
- Peel the onions and slice them into strips.
- Cut the apples into quarters after removing the cores.
- Brown the pork loin in a pan with heated olive oil on all sides to seal in the fibres and juices. Remove from the pan and place in a baking dish.
- Add a tablespoon of butter to the pan, toss in and glaze the onions, then sauté the apples so they don’t release water during roasting.
- Transfer the contents of the pan to the roasting pan with the meat. Add garlic cloves and a few sprigs of thyme, and pour a small amount of broth over them. Cover with a lid or aluminum foil.
- Bake in an oven preheated to 180 degrees Celsius for 60 minutes, removing the lid or foil 10 minutes before the end of baking.
- After roasting, transfer the meat to a cutting board and let it rest for 10-15 minutes.
