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

Ingredients

• 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 mix for pork in 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 had rendered and the loin had browned, I turned it over. 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). Fat layer should be below. 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. Exact time will help determine the thermometer for meat. Inside the piece, the temperature should reach 70 degrees before resting and about 75 degrees after rest.

After the meat has stood for 30 minutes, it can be cut and served. You can serve with any side dish of your choice, with vegetables, spicy or sweet and sour sauce. Enjoy your meal!

Loin is a tender meat without veins, located in the dorsal or lumbar part of the animal carcass. Most often, pork loin and lamb loin are found on store shelves. It can be with or without skin, with ribs and with a thin layer of fat. This type of meat is suitable for cooking steaks, cutlets, as well as for whole roasting. The most delicious thing you can cook for a holiday is a loin on the bone. The dish looks very solemn, and is prepared extremely easily. In our article, we will tell you about the secrets of cooking loin, as well as give you some proven recipes, according to which you can easily prepare a delicious meat dish that can become a table decoration.

How to cook loin

First, let's talk about how to cook the loin so that it comes out juicy and fragrant. First of all, you need to remember that, regardless of the method of preparation, the loin should be well marinated. This is necessary in order for the meat to be soft and tender. What the marinade will be prepared from is up to you. Mix for example lemon juice, vinegar, ground black and red pepper, salt, garlic, dry mustard and any dried herbs (basil, thyme, rosemary, oregano). It will turn out very delicious marinade, considered a classic for cooking loin. In addition, you can read other articles on our website about marinating homemade pork and duck, there are many ideas there.

If you are going to bake whole meat, be sure to stuff it with garlic, carrots, apples, quince, prunes, tomatoes or cheese to your taste, making deep cuts and inserting chopped vegetables into it. The best pork loin on the bone is obtained if it is baked in foil in the oven. Roasting time: 40 minutes in tightly closed foil and another 20 minutes with unfolded edges, this is necessary so that a golden crust forms on the meat. French fries, rice and any kind of vegetables are suitable as a side dish for the loin.

Pork loin

Let's start cooking meat. So, loin pork recipe classical. You will need the following products:

• pork loin - 800 g
• apples - 4 pcs.
• salt, black pepper- taste
• honey - 1 tbsp. a spoon

We are engaged in the preparation of meat: we wash it, dry it with a paper towel, cut off excess fat and rub the meat on all sides with salt and black pepper. Then we grease the loin from the fat layer with honey and leave to marinate for 30-40 minutes.

After the meat has marinated, we make deep cuts with a knife, not reaching the bone. Insert thinly sliced ​​apples into these cuts.

We bake the meat at a temperature of 180 ° C until cooked for 1-1.5 hours. If you see that the meat is burning, cover it with foil so that it does not touch the meat, but only covers it. 30 minutes before the end of baking, cover the loin with apple quarters and bake until the end. At the end of baking, cool the loin and serve with baked apples.

Instead of apples, you can use pear, quince, prunes or orange slices. In each case, the taste of the meat will change.

Lamb loin

Let's cook lamb loin also according to the classic recipe. It is even easier than cooking pork loin. The most important thing is to choose a quality piece of meat. The meat will definitely turn out tender, juicy and very beautiful. For cooking you will need:

• lamb loin on the bone - 1 kg
• vegetable oil - 3 tbsp. spoons
• salt - 1 teaspoon
• black pepper - 1 teaspoon
• dry herbs (thyme, marjoram, oregano, rosemary) - to taste

The preparation is very simple. First you need to work with the meat: clean it of fat, films, and also clean the edges of the costal bones.

Grease the finished piece of lamb with olive oil, salt, pepper, sprinkle with spices and leave warm for 2 hours.

During this time, preheat the oven to 200ºС. Fry the meat in olive oil for 5 minutes, then transfer it to a baking sheet and bake for 15 minutes. After this time, remove the meat from the oven, cover with foil and let stand for another 10-15 minutes. Your lamb loin is ready!

Loin in the oven

It turns out very tasty pork loin in the oven, if you cook it together with sweet fruits or berries. In the first recipe we will use oranges and a lemon juice and sugar glaze, and in the second we will get a loin in foil with glazed red currants and cranberries. Pleasant sweet and sour flavor combination will give an unusual flavor to the finished meat, it will be especially clearly distinguishable if the loin is baked, i.e. a few minutes before the readiness, open the foil and cook in the open state so that the fruit glaze is baked with a crust on the meat.

Loin in the oven with oranges in lemon glaze

To prepare this festive dish you will need:

• pork loin on the bone - 1.5 kg
• garlic - 6 cloves
• marjoram - 2 handfuls of fresh leaves
• orange - 1 pc.
• salt - 2 teaspoons
• black pepper - 1 teaspoon
• olive oil- 4 tbsp. spoons
• lemon juice - 1 tbsp. a spoon
• honey - 1 teaspoon
• paprika - 1 teaspoon

First we prepare the marinade. To do this, cut off the marjoram leaves and rub them together with garlic and salt, add pepper and olive oil, mix.

Now let's get to the meat. Wash a piece of pork, dry it and cut it along the bone so that it does not lose its shape. Then we coat the meat with marinade, piercing the meat in thick places to better nourish it with marinade. Leave to marinate for 2 hours in the refrigerator.

At the end of marinating, put the meat in the marinade into a baking bag, squeeze the juice of 1 orange there, close the bag with a clip and put the meat in an oven preheated to 180 ° C for 1 hour.

At this time, prepare the glaze: mix lemon juice, honey, paprika and olive oil. After 1 hour, brush the loin with glaze and send it back to the oven. This procedure must be repeated every 10 minutes of baking, so another 50 minutes of cooking will pass. After that, remove the crusty meat from the oven and cool.

Baked loin with berries

In order to cook meat in foil with berries, take:

• pork on the bone - 1 kg
• garlic - 4 cloves
• red currant, cranberry - 100 g each
• spices (black pepper, salt) - to taste
• vegetable oil - 2 tbsp. spoons

We are engaged in the preparation of meat, as usual. After the meat is washed and dried, rub it with pepper and salt. After that, fry on both sides in a pan with vegetable oil 5 minutes on each side.

After the meat is fried, stuff the meat with garlic, inserting it into the previously made incisions. Then we put the meat on the foil, and on top of it - garlic and berries. Our loin in foil will be baked at a temperature of 200 ° C for 50 minutes. Serve meat with berries and your favorite side dish. Enjoy your meal!

Korean is one of the most delicious snacks, which can be served as a separate dish, as well as with vegetables, herbs and spices, and the baked loin in the oven is doubly tastier. Choose one of the baked loin recipes and spoil your loved ones tasty meat. The baked loin in the oven in all four recipes is very juicy.

Baked loin in the oven: 4 delicious recipes

First option

To prepare, take:

- salt,
- a large head of garlic
- black pepper,
- 1.5 kilograms of loin.

Clear garlic cloves, chop in a press, salt and add pepper. Rub the top of the meat well with the garlic mixture, wrap in foil, cook for one hour in the oven, heated to 180 degrees. Do not remove the meat from the foil immediately, leave it for half an hour. The juice will be absorbed into the loin, and it will be juicy. It takes a little to prepare more than an hour without waiting.

Second option

To prepare, take:

- salt,
- 40 grams of sugar,
- a glass of frozen cranberries,
- black pepper,
- 1.5 kilograms of loin.

Rub the loin with pepper and salt, then defrost the cranberries, transfer to a saucepan, sprinkle with sugar and add a couple of large spoons of water. Boil until the cranberries start to burst. Beat the mass in a blender, coat a piece of meat with it, put it in cellophane and leave it in the cold for three hours. Then wrap the loin in foil and bake for exactly an hour. It will take an hour and a half to prepare without waiting.

Third option

To prepare, take:

- four cloves of garlic,
- salt,
- 50 grams of hard cheese,
- 40 grams of mayonnaise,
- 40 grams of mustard,
- 1.5 kilograms of loin.

Cut each peeled garlic clove into four parts, make cuts all over the piece of loin, place garlic slices in them, rub the meat with salt. Mix mustard with mayonnaise, brush a piece of meat with the mixture, put in cellophane and leave in the refrigerator for a couple of hours. Bake the meat for forty minutes, then sprinkle it with grated cheese, continue to bake for another three minutes. It will take one hour to prepare without waiting.

Fourth option

To prepare, take:

- one and a half large spoons of oriental spices (you can take a set for pilaf),
- salt,
- bunch of cilantro
- black pepper,
- 10 grams of adjika,
- 100 grams tkemali sauce,
- 1.5 kilograms of loin.

Grate the loin with pepper and salt, add spices and adjika to tkemali, mix, grease the meat with the resulting sauce. Wrap the loin in cellophane, leave to marinate in the cold for three hours. Sprinkle the pickled meat with chopped herbs, transfer the loin to the culinary sleeve, make several holes in it on top and bake for 45 minutes at a temperature of 180 degrees. Remove the finished meat from the sleeve only after half an hour, when it has cooled down. It will take one hour to prepare without waiting.

Pork loin is a meat piece of pork from the back, which has not much fat and very delicate fibers, and due to its structure and taste is first-class meat. The loin is completely lean and quite dietary - only 240 calories per 100 grams of product, but rich large quantity amino acids. There are many dishes from the loin, because they just don’t cook from it - they bake, fry and marinate. The loin cooked in the oven is not only very juicy, but also delicious. Such meat comes out dietary and tender, perfectly complementing any side dish.

Baked loin - classic

Such a pork loin is quite versatile and its recipe is basic. Spices can be selected to your taste, the main thing is to maintain the sequence of cooking processes. And a delicious fragrant dish will be on your table in two hours.
Ingredients:

• vegetable oil - 20 ml.
• loin - 500 g
• marjoram - 1 tsp
• salt - to taste
• thyme - 5 sprigs
• ground black pepper - 1/2 tsp
• garlic - 5 cloves

1. Peel the meat of the loin, leaving a small layer of fat.
2. Stuff the pork with garlic, making small cuts on the surface of the meat.
3. Grate the loin with spices, pepper and salt.
4. Rub meat well with vegetable oil. Send the loin to marinate in the refrigerator overnight.
5. Preheat the oven to a temperature not exceeding 180 degrees and place the loin for baking for an hour, carefully sealing it in foil.
6. After an hour, open the foil and leave the meat for another hour for a ruddy crust and golden color.
7. You can serve the loin to the table both hot and cold along with mustard or hot sauce.

Mustard-honey loin

Such meat comes out very fragrant, tender and piquant, has a bright spicy-sweet taste. Such a dish will be an excellent option for both the solemn menu and the everyday one.
Ingredients:

• mustard - 1 tsp
• pork loin - 900 g
• honey - 1 tsp
• black pepper - 1/4 tsp
• thyme - 1/2 tsp
• salt - to taste
• suneli hops - 1 tsp
• basil - 1/2 tsp
• paprika - 1 tsp
• garlic - 3 cloves
• soy sauce- 1 tsp
• ground ginger - 1/2 tsp

1. Wash the brisket well and clean it. For this dish, the loin on the bone is best suited.
2. Mix the components of the marinade: spices, sauce, spices, chopped garlic, honey and mustard.
3. Soak the loin in the marinade overnight, placing in a cold place.
4. Put the sprigs of thyme in a heat-resistant form, on which to place the marinated meat. Pour the remaining marinade into the form with the loin and send to bake for about an hour at a temperature of 190 degrees. The readiness of the meat can be easily checked by cutting the meat. White color fiber means the meat is fully cooked.
5. Serve loin with grilled vegetables or light vegetable lettuce.

Stuffed loin

This pork recipe is great for an arsenal festive dishes, because it is not only extremely tasty, but also beautifully presented.
Ingredients:

• pine nuts - 50 g
• rosemary - 4 sprigs
• loin - 1 kg.
• olive oil - 50 ml.
• thyme - 5 sprigs
• garlic - 3 cloves
• mozzarella - 30 g
• salt - to taste
• smoked bacon - 100 g
• black peppercorns - 4 pcs.
• white wine - 50 ml.
• butter - 20 g
• Bay leaf- 2 pcs.
• sage - 2 branches
• allspice - 4 pcs.

1. Clean and wash the meat well. Remove excess moisture. Make small cuts all over the loin.
2. Mix rosemary, thyme, sage salt, bay leaf, pepper and garlic, pour spices with oil and grind in a blender.
3. Grate the loin with a fragrant mixture, place in a plastic container and refrigerate for a day.
4. After the pickling process, you need to make a longitudinal incision along the loin, without cutting the meat to the end.
5. Grate butter, cheese and garlic. Combine in a small container butter, garlic, cheese, thyme sprig, sage leaf and Pine nuts. Stuff the meat with the mixture and wrap the loin tightly in bacon.
6. Place a few sprigs of rosemary on the surface of the meat and tie the loin with cooking string, securing the bacon and spice.
7. Bake the meat in the oven at 180 degrees for about ten minutes. Then pour wine over the loin and, lowering the temperature to 150 degrees, leave to bake for 2-2.5 hours. During cooking, pour the meat juice over the loin.
8. Allow meat to cool slightly before serving, remove rosemary and kitchen string. Serve the dish to the table with baked potatoes or vegetables.

Loin with tangerine sauce

This exquisite dish is rich in spicy aromas, bright taste and spicy aftertaste. Such a main dish is suitable for any occasion, as the combination of such meat is universal with all types of side dishes - from rice - to potatoes and vegetable sautés.
Ingredients:

• tangerines - 4 pcs.
• garlic - 2 cloves
• salt - to taste
• wine vinegar - 2 tbsp.
• chili - 5 g
• black pepper - to taste
• honey - 2 tsp
• soy sauce - 2 tbsp.

1. Squeeze juice from tangerines into a saucepan. Add honey, spices, minced garlic, wine vinegar and soy sauce. Boil the sauce until it boils so that it acquires a slightly thick consistency. Let the sauce cool down. Rub the mixture through a sieve.
2. Clean the meat and wash well.
3. Fry the loin over high heat until golden brown. In this way, the juice will be preserved inside the meat and preserved beautiful colour meat.
4. Salt the loin, pepper and put on food foil.
5. Lubricate the loin generously with tangerine sauce, seal the foil and put in the oven for an hour and a half at 190 degrees. Every 20 minutes, open the foil and brush the meat with the sauce.
6. Decorate the finished dish with tangerine slices, rosemary sprigs and serve with the remaining sauce to the table.

caramel loin

This dish not only turns out to be extremely juicy, but also with a delicate, golden and delicious caramel crust that complements the meat, giving a balanced taste.
Ingredients:

• garlic - 3 cloves
• loin - 900 g
• salt - to taste
• powdered sugar - 1.5 tsp
• honey - 1.5 tsp
• carrots - 1 pc.
• water - 1 tbsp.
• onion - 1 pc.
• rosemary - 2 sprigs
• wine - 150 ml.
• tomato paste - 1 tbsp.
• meat broth - 300 ml.
• black pepper - 1/2 tsp
• butter - 2 tsp

1. Wash the meat, make small cuts on the surface of the fatty part of the meat, rub the loin with pepper and salt.
2. fry powdered sugar in butter until golden brown. Stir in the tomato paste and simmer for about five minutes.
3. Place the mixture in an ovenproof dish. Put the meat on the mixture with the powder - the fat layer down. Pour the brisket with wine and broth.
4. Peel the carrots, cut into large pieces. Wash the celery stalks well and chop coarsely.
5. Arrange the vegetables around the loin along with the garlic and rosemary.
6. Bake the meat for about half an hour at 180 degrees. Then the vegetables must be removed from the container, otherwise they will lose their shape and texture.
7. Turn the meat over and bake for another 1.5 hours.
8. Mix water and honey. Lubricate meat with syrup 10 minutes before cooking.
9. Cut the meat into pieces and serve with roasted vegetables and wine.

Loin carbonate

Such baked butter is perfect both as an independent dish and as an addition to canapes, sandwiches and toasts.
Ingredients:

• loin - 1 kg
• black pepper - 5 g
• suneli hops - 0.5 tsp
• apples - 2 pcs.
• garlic - 2 cloves
• salt - to taste
• mustard - 1 tbsp.
• bay leaf - 2 pcs.

1. In a deep saucepan, mix two large spoons with salt, 1.5 liters of water, bay leaf and pepper. Boil the brine, then cool completely.
2. Place the loin in the liquid for two hours.
3. Then dry the meat thoroughly, stuff with garlic slices.
4. Coat the loin with mustard, pepper and tie with kitchen string.
5. Chop apples and place on foil. Put the loin on top and wrap tightly.
6. Bake the meat for 1.2 hours at 180 degrees, gradually lowering the temperature to 150 degrees.
7. Serve carbonate cold, removing string and apples.

Loin dishes are very versatile, tasty and fragrant. This dish is suitable for any occasion, diluting with spicy combinations any holiday menu. Experiment with various recipes pork carb and choose your favorite holiday recipe.

15.03.2018

Loin is on the bone and without it. It can be fried in a pan, but it is better to cook pork loin in the oven. It will taste much better! With our tips, you will quickly learn how to cook such a delicacy. Let's get started!

For its preparation, you can use different spices and experiment with the marinade. The main thing is to know basic recipe, according to which a piece of pork loin is cooked in the oven. We suggest that you start your acquaintance with such a dish with it, and then improvise with additional components.

Ingredients:

• loin - 0.5 kg;
• vegetable oil - 30 ml;
• salt;
• marjoram - 1 teaspoon;
• ground pepper - half a teaspoon;
• thyme - 4-5 branches;
• fresh garlic - 5 cloves.

Cooking:

Cheese is even better!

The loin itself has many gastronomic advantages. To emphasize the taste of baked pork, you can add additional components to it. Very often, a recipe with cheese is used to cook pork loin in the oven. Try and you make it in this combination.

Advice! Optionally, you can complement the taste of meat with chopped champignons.

Ingredients:

• pork loin - 800-900 g;
• cheese - 150 g;
• white semi-sweet wine - 1/4 of a glass;
• mayonnaise - 35-40 ml;
• pomegranate juice - 2 tsp. spoons;
• cherry - 4-5 things;
• leaf lettuce - a bunch;
• Bulgarian red pepper - 2 pieces.

Cooking:

A method that never fails - loin baked in foil

Amazingly delicious pork loin in the oven in foil is actually very easy to prepare. The foil does not allow moisture to evaporate, the meat is steamed well and it turns out tender.

Ingredients:

• loin - 1.5 kg;
• garlic - a whole head;
• honey - 1 table. a spoon;
• salt;
• ground pepper of different types;
• rosemary - 2 sprigs.

Cooking:

Depending on the method of cutting the carcass, the loin may come with a bone. If the piece is large, then they make a pork loin baked in the oven, in the form of an accordion or a book. To give her such original look, incisions are made in it, where pieces of citrus fruits, cheese, tomato slices are inserted. And here's how you can cook the pork loin itself in the oven.

Ingredients:

• loin on the bone - one piece weighing up to 400 g;
• garlic cloves - 2 pieces;
• adjika or other tomato sauce- 5 table. spoons;
• soy sauce - 1 table. spoons;
• various spices and pepper - a pinch each;
• granulated sugar - 1 teaspoon.

Cooking: