Do you know how to cook a loin on a bone? If not, then we offer you two ways to deliciously bake meat.
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 the mince a special flavor. 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, place the meat with the ribs 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, tasty treat of the festive table can be pork loin on the bone. The recipe is not simple, but even sophisticated gourmets will delight the result.