15.03.2018

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

To prepare it, you can use different spices and experiment with marinade. The main thing is to know the basic recipe for preparing a piece of pork loin in the oven. We suggest that you start acquaintance with such a dish from 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:

With cheese - even better!

The loin itself has many gastronomic advantages. To emphasize the taste of baked pork, you can add additional ingredients to it. Very often, for the preparation of pork loin in the oven, use a recipe with cheese. Try it and you make it in such a combination.

Advice! If desired, you can add the taste of meat with chopped mushrooms.

Ingredients:

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

Cooking:

A method that never fails - a loin baked in foil

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

Ingredients:

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

Cooking:

Depending on the method of cutting the carcass, the loin may come with a bone. If the piece is large, then make a pork loin, baked in the oven, in the form of an accordion or a book. To give it such an original look, cuts are made in it, where slices of citrus fruits, cheese, slices of tomatoes are inserted. But here's how to 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 tablespoons. spoons;
• soy sauce - 1 table. spoons;
• various spices and peppers - a pinch;
• granulated sugar - 1 teaspoon.

Cooking:

The recipe for this piece of meat can be found anywhere. This dish is popular both in Russia and abroad. You can cook a wide variety of dishes from the loin. In this article we will look at a few pork with apples and meat in the dough.

A loin is meat with lard, which is cut from the fifth rib and along the pelvic bone. Consider the most valuable part of the one with the rib. Quality meat has a dry surface. The grayish color indicates that it was frozen.

Pork loin - recipe for amazing bacon

This requires a loin of approximately 2.5 kg. For salting, prepare a mixture of the following components: 400 g of coarse salt, 2 liters of water, dry spices: black and red pepper, paprika, basil, garlic, coriander, chili pepper. It is also necessary to give a beautiful color to fat. All of the above (except the loin) must be combined, brought to a boil and wait an additional 5 minutes.

Separate the pork carefully from the bone, cut into small cubes and place in a boiling solution with spices and onion husks. It is necessary to put a plate on top of the meat, and a small load on it and let it boil for about 30 minutes. Then leave for the whole day in a saucepan. After the specified time, remove and drain the liquid on the grill. By this time, prepare the spices for rubbing: fresh garlic (1 head), bay leaf, chili pepper (black peas for lovers, oregano (dry) weed, coriander and other seasonings as you wish. Grind and grind all this. Then grease each piece with this mixture and put in a plastic bag or wrap with a film - and in the freezer.

With apples topork nut

The recipe for this dish is ideal for special occasions: New Year's Eve, birthday or other. The taste of this dish is delicate and fragrant, this is the merit of apples. Choose apples that are solid and slightly sour.

Here is the recipe "A loin on a bone with apples." Ingredients: loin - 800 g, apples 4 pcs., Black pepper and salt, honey - 1 table. a spoon.

1. Wash and dry the loin with a napkin.

2. Grate with pepper and salt.

3. Lubricate with honey on all sides and leave for 40 minutes. For those who are hungry or in a hurry, it is possible for 30 minutes.

4. Make incisions (but not to the bone).

5. Cut the apples into medium slices.

6. Insert the slices into the incisions.

7. Wrap in foil (if desired, you can put additional remaining apple slices) - and in a preheated oven (180 degrees) for 60 minutes.

8. For 15 - 20 minutes before the end - open the foil so that the loin acquires a beautiful “tan”.

Serve with vegetables and herbs or stewed apples (with which meat was cooked together). You can offer mashed potatoes or rice. Similarly, you can cook with other layers: with prunes or mushrooms and onions, or with various berries. This changes the taste of meat, and every time you get a new dish.

Pork loin: recipe new

A loin recipe in dough is recommended for lunch or a hearty breakfast. Ingredients: loin - 300 g, puff pastry (ready) - 300 g, mustard (ready) - 1 table. spoon, egg - 1 pc., pepper and salt. Cut the meat into plates, grease with mustard, salt and pepper. Thaw the dough a little and roll it out with a thickness of 5 mm. We lay the meat evenly on it and roll it into a roll. Grease on top with yolk. Put on a baking sheet covered with oiled paper. We put in the oven for 20-25 minutes at a temperature of 200-210 degrees.

If you decide to cook such a delicious dish as pork loin, you will find the recipe (and more than one) in magazines, on the Internet, and in cookbooks.

I’ll tell you about a simple and simple recipe for making pork loin at home. A loin is a piece of meat with bone (rib and part of the spine) and part of the skin. Or we take the definition from Wikipedia and see that this is the name of the breast or back of a pig or cow. Prepare a loin with or without skin.

Once again, passing by a butcher shop I came across good discounts on pork loin. The instinct “take-take” worked for centuries deep in the body. Sleeping deep in the soul, the toad stirred, looked at the price tag and, inarticulate croaking, went to sleep further. Thus, the encouragement to buy from natural greed or stinginess is received. We must take it - a thought flickered in my head.

With prey in my teeth, more precisely in my hands, I returned home. Along the way, making sounds resembling human phrases “you need a simple recipe”, “quickly cook” and holding back hungry saliva. Or something like this, I don’t remember, to be honest. When the meat was completely in my power, that is, on the kitchen table, the mind returned fully and work began!

Cooking Pork Loin at Home

The meat was immediately introduced to the knife and cut into pieces, for convenient further cooking. As well as more convenient absorption much later. Ahead to a wonderful moment (eating a delicious meat dish) a couple more hours.

Ingredients

We will need this time:

• pork loin
• garlic
• hot black or red pepper (or both)
• mustard

Equipment

The equipment, uncomplicated and available for almost every beginner or experienced cook, is:

• arms growing out of shoulders
• cutting board
• spice mixing utensils
• a spoon
• baking foil (or sleeve)
• oven

The process of making a loin

We have already cut a piece of meat, so this step can be skipped. Next, you need to mix the spices and coat the loin with them. Squeeze the garlic into the bowl, add pepper, salt and mustard. Mix and apply on the meat on each side. It should be something like, as in the photo below.

An attentive reader noticed that the meat is in a container. Yes, it was a mistake - I stained the excess dishes. Nevertheless, I put the meat in a container so that it was pickled - for about an hour. It is possible for one and a half or even two. At room temperature - nothing will happen to him.

Then I laid the meat on a baking sheet, having previously lined the foil. In principle, at this moment I realized that it was possible not to dirty the excess container, but immediately put the meat in that way. And let it marinate quietly in the oven off. But, as they say, you get smarter gradually. Actually experience and share. Optimize and improve the world around you! And it’s better on the mistakes of others than on your own - so definitely faster!

Cooking mode

Meat completely covered with foil is sent to the oven. The temperature is set at 200 degrees Celsius (I think you can use a plug 180-200 degrees), full heating (top and bottom), the timer is set for 30 minutes. It was planned to remove the foil in half an hour, turn on the convection and let the crust grasp for another half hour at a slightly reduced temperature (for example, 180-190 degrees).

Actually this plan - to obtain a crust and was implemented. The foil was removed from above, convection was turned on, the temperature was reduced to 190 degrees and the time was set for 30 minutes. And it was a jamb. The jamb is not in terms of cooking the loin, but in terms of the consequences of such a decision for the kitchen. The situation is that the pork loin was prepared with the skin and a layer of fat between it and the meat. And this fat now made itself felt. It constantly sprayed and dirtied the walls of the oven and doors.

A slight lyrical digression. In cooking, I adhere to the personal concept of a minimum of body movements and subversions, fuss and other things. Flicker less - get tired less. And if you can get the same result with a minimum of movements - why then do them?

And now, as a result of a spray of fat, a whole new front of work appeared after the preparation of the loin was completed. Which upset me a little, of course.

Taste Report

The finished dish of pork loin was removed from the oven, put on a plate and ready to eat! I love meat, I will say right away. And I especially like freshly cooked meat. So I’ll limit myself to a personal review - it was delicious!

Bon Appetit! And bookmark the site! There will be many interesting things!

Celebratory event birthday Zelenogradsk cat took place on March 2, 2019 in Zelenogradsk. We visited this holiday. Cats and cats, owls ...

Peerless meat. Beautiful long steak. With skin, which will then add flavor to meat, or without it. On the bone and without it. Yes, yes, it’s pork loin. And even there is nothing to list - we have so many opportunities to cook this chic piece of meat. And I'm not talking about smoked or cooked in some non-home way.

Namely, we can bake, marinate, chop, finally, make. But there is another option - to cook using several of these methods. Namely - marinate, fry! And to make the dish brighter? It is necessary to experiment. Say with spices, that is, with marinade. Anyway, try to cook to a state of Well done. The meat cooked in this way turned out to be incredibly tasty and restaurant-like.

So let's cook. And you will not regret it! Quickly. Yummy. Unforgettably!

Ingredients

• 0.5 kg pork loin
• 3-4 tbsp breading
• Vegetable oil for frying

Marinade:

• 1 tsp fennel
• 1 tsp zira
• 0.5. tsp ground pepper
• 0.5 lemons
• 3-4 cloves of garlic
• 1-2 tbsp vegetable oil
• 1 tsp soya sauce

Preparation of tender tender pork loin in marinade - exquisite taste

Want to get a soft and juicy loin? Try to observe some nuances. I did not even know about it, but outlined pickling. Specialists advise pickling meat before baking. What can be a marinade? It depends on many factors. Including from preferences, from the availability of ingredients, and finally, from the state of health. Let's cook marinade right away? To do this, mix all the dry ingredients first. The recipes are written those that I had. But everyone can have their own favorites.

Step 1. Mix the dry ingredients for the sauce.

Garlic, in principle, can not be added to the marinade. But he, as I was convinced, adds such charm to the dish! Therefore, we clean some cloves, although it does not happen much. Wash them. And then chop a smaller one. Later I realized that garlic could safely be passed through garlic presses! You can do it, then the juice will stand out more and flavors.

Step 2. Shred the garlic

It is advisable to take a lemon short-bodied. If this does not happen, it is not a tragedy. After all, in this option you can just take the zest by rubbing it on a small grater. So, first we cut thin circles of lemon. And then grind them. I liked that the crusts remained intact - it turned out beautifully, and even then it was delicious. The crusts crunched nicely.

Step 3. Finely chop the lemon

So, in the bowl we already have dry ingredients. Adjust the quantity yourself - it all depends on the size of the piece. To them, add the chopped garlic and lemon.

Step 4. Add garlic and lemon to the dry ingredients.

Dripping here soy sauce and vegetable oil, mix everything. Our marinade is ready! And we will take up the meat. I had it on the bone. For baking - the perfect option. But I deleted it. After all, the frying was coming, and the bone would not allow the loin to be fried as I wanted. In short, cut off the fat, film and bone. The steak was gorgeous. Coat it with marinade on all sides. If it seems a little dry, add oil.

Step 5. Coat the steak with marinade

How much meat can I keep in the marinade? It's your decision. I had 15 minutes. Although you can hold it for half an hour by sending the meat to the refrigerator. By the way, you can bake meat. But I wanted a fried loin. Therefore, after 15 minutes I was pouring oil into a preheated pan. While it was warming up, I decided to slightly beat off the steak. First, the meat will be softer, I thought. Secondly, the marinade is literally absorbed into the texture. Before beating, I rolled a piece in breading.

Step 6. Bread the breaded steak and slightly beat the loin

By the way, if you bake meat, make cuts in it deeper, stuff with garlic, cheese, vegetables, etc. Have you got any butter heated? If so, let's send the meat to be fried. By the way, you don’t have to pour it a lot. In general, I lightly brushed the bottom of a thin frying pan with a brush, but I warmed it up well and put a piece of frying.

Step 7. Send the steak to the heated oil

Frying time individually. Someone has a thick pan. Someone was frying, like me, in a thin one. But I want to warn you right away - I regretted not using an old cast-iron skillet. The desired degree of frying by me was never achieved, alas, alas ... But this did not harm the meat. It turned out well-done, but not dry. By the way, when the meat is cooked in large pieces, it can be served not whole, but cut. But it is advisable to do this just before serving. Garnish to him can be modest. But it’s better to have vegetables.

On the bone? If not, then we offer you two ways to tasty

Loin on the bone. First recipe

This dish can be made from both loin and ribs. Adding a variety of spices to the meat, you will make its taste and aroma rich and vibrant. The weight of the ingredients is determined based on the number of eaters and dishes in which the loin will be cooked. You will need:

• pork loin (ribs);
• salt, seasonings;
• sweet pepper;
• onion;
• fresh tomatoes;
• black olives.

How to make a loin on a bone

The recipe for cooking begins with the preparation of meat. Rinse, dry it. Separate the meat a centimeter from the bone. Not to the end, but so that a layer is formed in a circle of bone. Beat it, salt and add pepper. Prepare the filling. Finely chop the onions, peppers and tomatoes. Sauté the vegetables in oil by adding chopped garlic and some olives. Wrap some of the stuffing in meat, roll it up and fix with toothpicks. Fry the side of the loin in a pan. Wrap the prepared part of the meat in foil along with the bone. Place in the oven. The second part of the filling can be used as a side dish. Add a little rosemary to the fried vegetables and serve.

Loin on the bone. Recipe with Cabbage and Mushrooms

For this cooking method you will need:

• about 3-3.5 kg of pork loin;
• 0.5 kg of white cabbage;
• 200 g of fresh champignons;
• 100 g or 10 tbsp. l sunflower oil;
• spices and salt.

How to make such a loin on the bone? The recipe requires two strips of loin on the bones - 8-9 ribs in each. It is possible with a balyk, but without a spine. You can change the ingredients for the filling to your liking by adding or excluding products. Prunes or smoked bacon will give a special flavor to the minced meat. Cut ribs to the same size, remove the film from the inside. The bone fragments should be removed; if necessary, wash and dry the meat. Withdraw 10 centimeters from the edge and make a straight cut line across the sternum. Trim the meat so that part of the ribs is exposed. You can remove the meat layer from the outside of the piece, in order to further close the vegetable filling with it. Rub the meat with salt, spices, lightly pour oil. Put the loin on a baking sheet, cover with a film and leave to marinate overnight.

Now, let's get down to cooking the toppings. Chop the cabbage, slightly salt. Wash the mushrooms and cut into large slices. Cut the onion into half rings. Fry the cabbage in oil for half an hour. Fold in a separate container. Add a little more oil to the pan and spasser the mushrooms and onions in it. Salt. Mix cabbage with onions and mushrooms

Now you need to make a ring from the ends of the roots so that the inside of the brisket is outside, and sew with a thread. On a deep, large baking sheet, set the meat with the edges up. Tie the design with threads. Lift the meat that hangs from the ribs and place the filling in the center of the “crown”. Cover the minced meat on top with meat. Wrap the ends of the bones with foil. Now it is time to bake the dish - half an hour at a temperature of 180 degrees. After that, cover the center with foil and bake for another hour and a half, but already reduce the heat to 160 degrees. If suddenly the fat starts to burn, add a little water. Put the finished dish on a plate, remove the threads. A beautiful, delicious treat for a festive table can be