Loin - a certain part of domestic animal carcasses, isolated during cutting, is pulp on the bone, these are the so-called dorsal muscles, running along the spine from the outside. The advantage of loin meat is its low amount of fat (it is quite lean, but somewhat dry). Another advantage of a piece of loin is its convenient shape: if you cut the loin from the bones, you get a piece that resembles a loaf in shape, which is excellent for cutting into beautiful portioned pieces.

You can prepare various delicious dishes from pork loin; many recipes are known.

Boneless pork loin baked in the oven

Ingredients:

• fresh boneless pork loin – about 1 kg;
• a piece of lard;
• a mixture of dry ground spices for preliminary marinating (red, black, allspice, cloves, nutmeg, coriander, fennel, etc.);
• coriander, sesame, fennel, cumin seeds, not ground;
• garlic;
• fresh greens.

Preparation

Only fresh chilled meat is suitable for this dish (frozen meat will not be juicy enough). A whole piece of loin (we never wash it in water) should be sprinkled generously with a mixture of spices and, wrapped in cling film (or placed in a container with a lid), left to marinate in the refrigerator overnight. The next morning, lightly shake off the ground pieces of meat and stuff it with small pieces of garlic and pieces.

Grease the foil with lard, place a piece of loin on it, sprinkle with dry whole seeds and wrap and pack, trying to make it tight so that the juice released from the meat does not leak out. It is better to pack in 2 layers of foil or wrap it twice in succession.

Place the loin stuffed and wrapped in foil on a baking sheet and bake in the oven at a temperature of about 220 degrees for 1 hour (depending on the age, gender and breed of the animal).

Let the finished loin cool slightly in foil, then unroll and cut into slices. You can beautifully place the slices on an oval serving dish and decorate with herbs and slices of vegetables, fruits, and olives. You can serve the baked loin with any side dish and light table wine or beer. It would also be nice to serve some kind of hot sauce: sweet and sour citrus and/or soy sauce, with garlic, natural fruit or balsamic vinegar, horseradish or mustard, possibly tomato based.

Pork loin chops

Ingredients:

• pork loin with rib (or without);
• melted pork fat or olive oil;
• ground black pepper;
• coarse table salt;
• fresh greens;
• garlic;
• lemon or natural wine vinegar;
• hot red pepper.

Preparation

You can cook chops with or without the bone; you need to fry them a little longer on the bone.

Do not wash meat with water. Cut out the chops and lightly beat them with a hammer or the edge of a tablespoon on both sides and sprinkle with ground black pepper.

Heat the fat well in a frying pan, lightly sprinkle the pan with salt and fry the chops over medium-high heat on both sides until a beautiful golden hue. If necessary, you can reduce the heat and cover Cover and cook to desired degree of doneness.

Serve the finished pork loin chops with a sauce made from crushed garlic, red hot pepper and lemon juice. You can come up with some other sauce. As a side dish, it is good to serve young green peas or young stewed beans, potatoes, polenta, buckwheat, and rice. Be sure to serve the chop with fresh vegetables or fruits, or seasonal pickles, as well as light wine or beer for better absorption.

To create juicier pork loin chops, it is advisable to cook them boneless in batter.

Recipes from loin with photos can be found on the website. The loin, like the brisket, is part of the carcass (breast). Recipes for cooking brisket are varied. Natural cutlets for frying are usually prepared from pork and lamb loin (not to be confused with chopped cutlets!). However, there are recipes according to which the loin can be baked whole. The most interesting versions of the loin can be called the crown, when the loin is laid with the rib bones up and out, and the “guard of honor” or guard d'onner - the ribs of two loins are crossed on top, above the meat part. Before cooking the loin, it is advisable to trim off excess fat from it.

Marinades with the addition of citrus juice are suitable for pork. For example, like in this recipe, where slices of loin (or boneless neck) are marinated in orange juice and zest before frying. To make it spicy, rub the meat with ginger and black pepper. After roasting

chapter: Pork recipes

The dry cider we use in this roast pork recipe gives the meat a new flavor and becomes the basis for a delicious sauce. Before baking, the meat is generously rubbed with a mixture of spices, poured with cider and left to marinate in this form for several hours.

chapter: Pork recipes

Pork with pineapple has already become a classic. This dish is prepared according to different recipes, but there are no special differences in them. For cooking, lean pork with layers of fat is suitable, which will make the finished dish juicier. Pineapple for meat is taken both fresh and conse

chapter: Pork recipes

In a cauldron, any meat acquires a special taste and aroma. In this recipe, lamb is fried with the addition of quince, which is first fried separately from the meat, but at the very end is added to the lamb so that the products exchange aromas and the dish becomes even more delicious.

chapter: Lamb recipes

To prepare meat rolls with mushrooms and brie cheese, use pork, chicken or beef. In this recipe, the rolls are made from pork, the slices of which are well beaten to make it easier to wrap the mushroom filling. The brie slices in the filling melt,

chapter: Pork recipes

If you don’t know how to bake meat in a large piece, then this recipe is for you. Pork baked with curry is juicy and flavorful. A marinade for meat is easy to prepare by mixing yogurt with ready-made curry powder, ground cumin and garlic.

chapter: Pork recipes

For the recipe for meat with gooseberries, I chose a piece of bone-in loin weighing about 2 kg. Instead of a loin, you can use a neck or ham. The main thing is that there is at least a small layer of fat. Gooseberries, baked together with meat, are soaked in meat juice, and

chapter: Pork recipes

To prepare pork marinated with whiskey and baked in the oven, choose pieces of meat that are not the leanest. It is optimal to use a neck or bone-in cutlets cut from a piece of loin for baking. The meat is marinated for 2-3 hours, but you can remove it for

chapter: Pork recipes

For meat rolls with figs, a spicy-sweet filling reminiscent of chutney is prepared. If you want to make the filling spicier, add a little chili. I fried the pork rolls in a frying pan, but they can be baked in the oven. Instead of pork loin m

chapter: Meat rolls

Buryat soup buchler is a rich broth cooked with lamb, with the addition of onions and fresh herbs. Tell me it's too simple. Yes, simple and very tasty. Because rich lamb broth combined with fresh herbs is what you need in any

chapter: Lamb soups

Meat and potatoes are probably found in almost all cuisines of the world. Pork with potatoes in Chinese is almost a traditional Russian dish, but with a clearly noticeable Asian accent, so pleasantly sweet and soy. It is advisable to let the dish sit for a while,

chapter: Chinese cuisine

For breaded meat rolls with mozzarella and tomatoes, choose a cut of pork that has not only meat, but also layers of fat. The loin and neck are ideal. For the filling it is better to take small salad tomatoes or cherry tomatoes. As a side dish for meat rolls

chapter: Pork recipes

Lamb with eggplant prepared according to this recipe turns out soft. Vegetables, while stewing meat, form a lot of juice, which by the end of cooking thickens and becomes a rich, tasty sauce. Garnish ready-made lamb with eggplants

chapter: Stew

Lamb with chickpeas and vegetables is cooked in a deep saucepan, frying pan, cauldron or cauldron. The main thing is that enough juice is formed in which neither the meat nor the vegetables are burnt. Of course, if you feel that there is not enough liquid, then pour in a little

chapter: Lamb recipes

Meat prepared in this way is flavorful and so soft that it easily separates from the bone. Choose a side dish according to your taste. I have potatoes baked in the oven in slices. It can be cooked in the same pot in which it was baked.

chapter: Pork recipes

Lamb loin is suitable for this dish. It is better to take young lamb and lamb so that the meat is fried as quickly as possible, while the bread crust is browned, but not burned. Fresh or decoction are suitable as a side dish for bread-crusted lamb.

chapter: Lamb recipes

Pork loin prepared according to this recipe turns out juicy, with a crispy crackling crust. As a side dish, potatoes are baked along with the meat, which are pre-oiled and seasoned with salt, pepper and thyme.

Housewives often come across such an ingredient as loin in recipes, but few people know what it is. Many people understand the fact that this is part of an animal carcass, but what it looks like remains a question. How to distinguish this tenderloin from other types of meat, what to cook from it and is the product suitable for preparing dietary food? Let's not only get answers to these questions, but also learn how to choose, store and cook the brisket correctly.

What is loin

Loin meat is the back part of the carcass of beef, lamb, but more often pork with bone. It is also called bone-in pork cutlet. In addition to the pulp, the product contains ribs, a small cut of the spine and a minimum of fat. Some people confuse this cut with carbonade, but this opinion is wrong. Carbonade is cut from the dorsal-lumbar part of the carcass, has no bones and has a sebaceous layer of up to 5 mm. The loin is almost devoid of fat, therefore it is considered a dietary product, considered a delicacy and used to prepare many healthy dishes.

What does it look like

Pork loin looks like a long piece of the dorsal part of the animal carcass, rectangular in shape, uniform in color, with ribs and a small cut of the spine. The tenderloin fiber is tender, soft, aromatic, the flesh has a slight salty taste. The great advantage of meat is the absence of fat, film and veins, which greatly simplifies cutting and does not require additional manipulations to clean the product.

Beneficial features

One of the main beneficial properties of pork meat is its ability to be easily absorbed by the body and satisfy hunger in a short time. The product is recommended for use by athletes and people with problems with bone and muscle tissue, since loin fibers accelerate the process of cell regeneration and strengthen the immune system. In addition, brisket is useful for pregnant women, because its high protein content stimulates increased milk production. In addition to the above beneficial qualities, pork tenderloin includes:

1. B vitamins that normalize the functioning of metabolic processes and the functioning of the nervous system.
2. Niacinic acid, which protects the body from platelets, hypertension, diabetes.
3. Iron, deficiency of which leads to anemia.
4. Minerals: potassium, calcium, molybdenum, magnesium, sodium, selenium, chromium, phosphorus.

In addition to the benefits, there is also harm that the dorsal part of a pork carcass can cause to the body. People who are watching their weight should not consume this product excessively, since meat is high in calories. The norm is no more than 300 g per day, and for those who are obese, it is better to avoid such food altogether. Abuse of pork loin can also provoke an increase in blood cholesterol levels and the occurrence of cardiovascular diseases. Please also pay attention to the individual intolerance of the product by the body, which is a contraindication to eating food.

How to choose pork loin

Before you begin the process of preparing a product, you must select it correctly, guided by the following criteria:

1. Smell the product. A fresh, pleasant smell indicates a fresh, high-quality product; a sour, rotten smell indicates a spoiled one.
2. Choose bone-in pork with ribs, which will help ensure you're getting the back portion and nothing else.
3. Consider the color of the loin. It should be light, pink, uniform. The presence of bruises and stains indicates spoilage of the product.
4. The ratio of pulp and bacon should not be uniform, the layer of fat should be minimal, and its color should be white. A yellowish tint indicates that this is a cutout of an old animal.
5. You can check the freshness of the product by pressing on the pulp. If the dent is quickly restored, feel free to buy it, this is a fresh pork loin of the first grade. A stale product will retain fingerprints for a long time.
6. The presence of substances that fix color in the pulp can only be detected after cooking the product. A change in the color of the pork meat and a cloudy broth will tell you about this.

Storage rules

Baked loin meat must be tightly wrapped in foil (in several layers) and stored in the refrigerator. Experienced chefs recommend preparing a fresh product immediately so as not to spoil its taste and beneficial properties. If you do not plan to subject the pork tenderloin to any processing in the near future, pat it dry with a paper towel, wrap it in foil and put it in the freezer.

Use in cooking

The nutritional value of pork loin allows it to be classified as a dietary, lean product, but compared to chicken and turkey, this meat will not be in first place. If we compare such tenderloin with other parts of livestock carcasses, then it is the most suitable for preparing healthy dishes. Any heat treatment can be used: boiling, baking in the oven, multicooker, grilling, frying in a pan.

An undeniable advantage of the product is that there is no need to add a lot of salt during the cooking process, since this part of the pork has a natural salty taste. In addition, the presence of a certain amount of fat in the pulp does not require additional addition of oil, without which the bird, for example, will become dry and tough.

What is made from pork loin?

In modern cooking, this part of the pork carcass is used everywhere. The most famous, popular dishes from different cuisines of the world, which are prepared from tender loin, are:

• steak;
• meatloaf;
• diet cutlets;
• Chicken Kiev on the bone;
• juicy chops;
• escalope;
• shashlik;
• roast;
• soups, borscht;
• boiled pork;
• schnitzel, etc.

Brisket recipes

Today there are many dishes prepared from this part of the pork carcass. This popularity of the product is due to the dense but not hard structure of the pulp, shape and amazing taste. Each recipe involves different methods of heat treatment, the use of different spices, marinades and other ingredients. In any case, the meat turns out tasty and aromatic, but do not forget about the high calorie content of the product. Please note that the calorie content of each dish is indicated per 100 g of treat.

Pork loin on the bone in the oven

• Time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 214 kcal.
• Cuisine: European.
• Difficulty: easy.

This dish is not only incredibly tasty and incredibly aromatic, but also very beautiful. There is no shame in serving it to the festive table, surprising all guests with its outstanding culinary abilities. You can serve boiled rice, potatoes or mashed potatoes as a side dish for baked pork loin, but fresh or baked vegetables would be a great option. Prepare this dish in your kitchen and feel like a chef at a famous restaurant.

Ingredients:

• pork cutlet on the bone – 4 pcs.;
• onion, apple - 1 pc.;
• vegetable oil – 2 tbsp. l.;
• garlic – 3 teeth;
• rosemary – 2 sprigs;
• ground black pepper, salt - to taste.

Cooking method:

1. Rinse the meat product and dry with a towel. Rub with spices on all sides and leave to soak for half an hour.
2. Heat vegetable oil in a frying pan and fry the cutlets on all sides for 3 minutes.
3. Transfer to a baking dish, top with chopped garlic, apples and onion in half rings, and rosemary.
4. “Seal” the top with foil and bake for 40 minutes at 200 degrees. Take it out and make a small cut with a knife. If pinkish juice flows out, place the dish in the oven for another 10 minutes.

With potatoes in a frying pan

• Time: 1 hour 50 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 166 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

This recipe includes the side dish right away, so you don’t have to cook it separately. The advantage of the dish is that during the cooking process all components are saturated with juices and aromas of each other, creating a delicious culinary composition. It is better to cut out the layer of fat from the pulp to obtain a low-fat product, since vegetable oil will be added during frying. Seasoning for pork meat can be replaced with any other herbs and spices.

Ingredients:

• pork loin – 600 g;
• potatoes – 1 kg;
• onion – 1 pc.;
• vegetable oil – 50 ml;
• water – 2 tbsp.;
• seasoning for meat, salt - 1 tsp.

Cooking method:

1. Cut the meat into portions, the onion into half rings, and the potatoes into cubes.
2. Heat oil in a frying pan and fry the pork for 3-4 minutes on each side.
3. At the end, add onions and potatoes, add seasonings, stir.
4. Pour in water, reduce heat to low, cover with a lid and simmer the dish for 45-60 minutes.

• Time: 13 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 256 kcal.
• Cuisine: oriental.
• Difficulty: easy.

This treat is a real find for lovers of outdoor activities. Shish kebab is prepared in different ways, but in this execution the dish begins to play with new colors. The marinating process will take no more than 3 hours, but it is better to leave the food overnight. The herbs and spices stated in the recipe add spicy oriental notes to the lamb kebab. Enjoy a delicious meat dish with a smoky aroma and a delicious golden brown crust at any time of the year.

Ingredients:

• lamb loin – 2 kg;
• onion – 1 kg;
• cilantro (fresh) – 60 g;
• cumin, coriander (ground), sumac - 1 tbsp. l.;
• salt - to taste.

Cooking method:

1. Rinse the cilantro thoroughly, chop and place in a deep saucepan.
2. Peel the onion, cut into half rings and add to the cilantro along with herbs and spices.
3. Mash everything with your hands to obtain juice.
4. Wash the lamb well, dry it, cut into portions along the ribs, mix with the rest of the ingredients, and leave to marinate overnight.
5. Thread the meat pieces onto skewers and fry the dish over a fire until golden brown.
6. Serve topped with onion mixed with sumac.

• Time: 2 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 279 kcal.
• Purpose: for lunch, dinner.
• Cuisine: international.
• Difficulty: easy.

Pork loin steaks can be fried either on the grill or on the grill. To speed up the process, the meat can be pre-marinated for literally an hour. If you decide to fry a dish at speed, cut the steaks thinner, so they will cook better. A sauce based on honey and soy sauce will add additional flavor to the dish. Whatever frying method you choose, the pork will turn out very aromatic, juicy, with an appetizing golden brown crust. By cutting the finished pulp into thin slices, you can serve it as a snack.

Ingredients:

• pork steaks on the bone – 500 g;
• French mustard, soy sauce - 2 tbsp. l.;
• rosemary (dry) – 2 tsp;
• garlic – 3 teeth;
• honey (liquid), vegetable oil - 1 tbsp. l.;
• salt, pepper - to taste;
• boiled water (warm) – 1 tbsp.

Cooking method:

1. Cut the pork steaks into 0.5 cm pieces. Wash, dry, make cuts on both sides on each piece at a distance of 1-2 cm from each other.
2. Place the garlic passed through a press into a separate container, add rosemary, pour in soy sauce and water.
3. Stir, place steaks in the marinade, leave for 1 hour.
4. Then remove the pork meat, add salt and pepper, and fry in a hot frying pan on both sides until it turns white and browns.
5. After this, you can pour in a little oil, add water in small portions and continue cooking with the lid on. Watch the liquid evaporate and add again. This process will take no more than half an hour.
6. Mix honey with mustard and pour the sauce over the finished dish.

• Time: 7 o'clock.
• Number of servings: 5 persons.
• Calorie content of the dish: 127 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The back portion of a pork carcass can be prepared by boiling it in onion skins. The product acquires the excellent color of smoked meat, but still will not have a characteristic aroma. Some housewives add liquid smoke to get the desired smell, but the usefulness of this liquid is questionable. The resulting dish is cut into portions and served as an appetizer; it looks amazing even on a festive table. You can take the treat with you to work, a picnic, or use it instead of sausage for sandwiches. This appetizer goes well with various sauces and vegetables.

Ingredients:

• pork back on the bone – 600 g;
• water – 1 l;
• salt – 120 g;
• onion peels – 2 handfuls (large);
• garlic – 3 teeth;
• red, black pepper – 0.5 tsp each.

Cooking method:

1. Rinse the husks first, let them dry, and place them in a saucepan. Add salt and add water.
2. Place on the stove and boil.
3. Wash the meat, dry it, put it in boiling brine. Boil over high heat for half an hour.
4. Turn off the heat, cover the pan with a lid, and leave on the stove until it cools completely.
5. Then put the pan in the refrigerator for 4 hours.
6. Pass the garlic through a press and mix with two types of pepper.
7. Next, remove the pork from the brine, dry with paper towels, and rub with the garlic-pepper mixture.

Pickling recipe

• Time: 49 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 152 kcal.
• Purpose: snack.
• Cuisine: international.
• Difficulty: easy.

This part of the pork tenderloin can be salted dry and using brine. When choosing the first method, make cuts in the product, putting cloves of garlic and your favorite seasonings there. Then generously rub the entire piece with salt, wrap it in a cloth (to absorb excess moisture) and leave for 10 hours at room temperature. After this, remove the fabric and wrap the dish in foil or cling film and place it in the freezer. The second method takes a little more time, but is no different in complexity. If you decide to brine the loin using brine, follow the requirements of this recipe.

Ingredients:

• pork tenderloin – 1 kg;
• water – 1.5 l;
• garlic, mixture of peppers - to taste;
• salt – 0.5 tbsp. l. in brine + 0.5 tbsp. l. for wiping.

Cooking method:

1. Boil water, add salt, stir until completely dissolved.
2. Rinse the pork meat thoroughly, dry it, make cuts and stuff it with garlic cloves. Rub with salt.
3. Place the meat in a deep container, fill with cooled brine. Place in the refrigerator for 2 days.
4. Then take it out, remove excess salt and moisture (use napkins, a knife), grate with pepper, wrap with cling film, and store in the freezer.

Chops in a frying pan

• Time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 351 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

When looking for an original dish for your holiday feast, pay attention to the pork chop cooked in a frying pan. Choose meat with a bone (loin) or without it, the treat will turn out equally tasty. The use of batter helps preserve the juiciness of the pulp, and hard cheese adds a piquant flavor. Garnish the finished chops with sprigs of dill, slices of tomato or pickled cucumber. Believe me, such a dish will quickly disappear from the plates, so make sure there is an additive.

Ingredients:

• pork loin on the bone – 450 g;
• egg – 1 pc.;
• cheese – 70 g;
• soy sauce – 5 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• flour – 2 tbsp. l.;
• salt, spices (cumin, marjoram, rosemary) - 1.5 tsp each;
• dill.

Cooking method:

1. Wash the pork meat, dry it, cut into pieces 1.5 cm thick.
2. Wrap each piece in cling film and beat with a special hammer on both sides.
3. Remove the film and rub the chops with spices.
4. Make a batter from flour, eggs, and soy sauce, whisking the ingredients until smooth.
5. Heat the oil in a frying pan, “bathe” each chop in the batter, and place in the frying pan.
6. Fry over high heat for 4 minutes, cover and simmer for another 5 minutes. Do the same on the other side.
7. A couple of minutes before the end of frying, sprinkle the meat with grated cheese and let it melt under the lid.
8. Serve the dish garnished with dill.

When starting to prepare any pork loin treat, follow these recommendations from leading chefs from famous restaurants:

1. Use a special thermometer (thermal probe) to determine the temperature of the pulp. So, you will understand that the product is fried, and the harmful bacteria inside have died.
2. When defrosting meat, remove it from the freezer to the refrigerator overnight, and then leave it at room temperature for a while. Do not use hot water or a microwave to defrost food.
3. If you are making broth for soup, leave the bone to add nutrition.
4. Remove all fat layers to rid the product of excess fat.
5. Give the meat additional taste and aroma with the help of spices; if desired, you can marinate it. Regular mayonnaise mixed with mustard is even suitable for this.
6. When frying the loin, do it over medium or high heat for 4-5 minutes on each side.
7. Do not serve the dish immediately after finishing the cooking process. Leave it for 20 minutes to distribute the juiciness inside the pulp.

Video

This recipe makes very tasty pork. It seems to me that bad boiled pork does not exist at all. At least I haven't tried. Baking pork loin in the oven in foil is very simple. The only difficulty is that then you need to wait until it cools down, but your hands strive to tear off the tasty morsel.

Pork loin will decorate not only the everyday table, but also the festive one. Guests will definitely love it. Prepare and see for yourself.

To prepare baked pork loin in the oven in foil, immediately prepare all the necessary ingredients (the honey did not make it into the photo shoot because it was left from the store).

Wash the meat and dry with napkins. Mix a mixture of ground peppers with salt and rub well into the meat, do this with massage movements, gently pressing each grain.

Peel the garlic, cut into thin slices. Make small punctures in the meat with a sharp knife and insert some slices of garlic. Place the rest along the meat.

Place washed rosemary sprigs on top.

Wrap tightly in two layers of foil and refrigerate for at least 1 hour. Then place in an oven preheated to 180 degrees and bake for 1 hour.

Carefully open the foil, remove the rosemary, brush with honey and, without closing again, return to the oven for 5-7 minutes.

Place the baked pork loin on a plate and allow it to cool completely.

15.03.2018

The loin comes with or without the bone. It can be fried in a frying pan, but it is better to cook pork loin in the oven. It 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 the marinade. The main thing is to know the basic recipe for preparing pork loin in pieces in the oven. We suggest starting your acquaintance with such a dish with it, and then improvising with additional components.

Ingredients:

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

Preparation:

Even better with cheese!

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

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

Ingredients:

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

Preparation:

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 prevents moisture from evaporating, the meat is well steamed and turns out tender.

Ingredients:

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

Preparation:

Depending on the method of cutting the carcass, the loin may come with a bone. If the piece is large, then baked pork loin is made in the shape of an accordion or book. To give it such an original look, cuts are made in it, where pieces of citrus fruits, cheese, and tomato slices are inserted. Here's how to cook the pork loin itself in the oven.

Ingredients:

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

Preparation: