Transform dry pork loin with a kiwi marinade secret

Pork loin often graces our tables on various occasions. However, to prepare it exceptionally, we need more than just salt and pepper. A simple trick involving fruits can entirely transform the taste and texture of this meat.

Pork loin, one of the most popular types of pork, is widely used in Canadian cuisine. It is made into cutlets, roasts, and other highly esteemed dishes. However, pork loin doesn't always turn out as expected – it can be dry, tough, and lacking juiciness. In this article, I will share proven ways to make pork loin soft and tender. The key element is an appropriate marinade, and the secret ingredient – fruit.

Many struggle with roast pork loin being tough and dry after taking it out of the oven. While choosing the right meat is very important, even the best piece of pork loin may require additional attention. Here, a simple yet unconventional trick comes in handy – adding fruit to the marinade, which naturally tenderizes the meat. Fruits such as kiwi, papaya, pineapple, or mango contain enzymes that help break down proteins, making the meat exceptionally tender.

The most recommended fruit in this context is kiwi. Its juice excellently affects the meat’s structure, ensuring the pork loin is soft and retains its juiciness after roasting. How to do it? Simply cover a piece of meat with kiwi slices and leave it for a few hours before roasting. You can also use pineapple or papaya, which work just as effectively.

To ensure the pork loin is truly juicy and aromatic, it’s worth spending some time marinating it. Here are a few tips:

1. Choose the right piece of meat: The pork loin should be fresh, light pink in colour, and delicately fatted.
2. Prepare the marinade: Cut the chosen fruit into small pieces and mix it with your favourite spices, such as garlic, rosemary, thyme, or paprika. You can also add olive oil, lemon juice, or soy sauce.
3. Marinate the meat: Thoroughly rub the pork loin with the prepared marinade and let it sit for a few hours, preferably overnight.
4. Roast or fry: Roast the marinated pork loin in the oven, fry it in a pan, or grill it.

Besides marinating in fruits, there are other ways to make pork loin juicy and full of flavour:

• Slitting the meat: Before roasting, make a few deep slits in the pork loin. This ensures the meat cooks evenly and stays juicier.
• Wrapping in bacon: Wrapping the pork loin in thin slices of bacon prevents the meat from drying out during roasting.
• Basting the meat while roasting: Occasionally, baste the pork loin with its own juices or broth during roasting.