Pork loin , baked with a whole piece in the oven, is rather a festive dish than everyday. However, in some cases, it can be prepared just for a family dinner, in order to somehow diversify the diet and decorate the table with spectacular food. And you can cook it according to one of the following recipes.
Pork loin: in a sleeve, with apples, portioned slices
Since sweet and sour apples go well with any meat (including pork), this particular dish turns out to be very tasty, juicy and aromatic. True, due to the fact that it is not prepared in a piece, but in portions, the effect of serving suffers a little. So it can be recommended more for a family dinner. For 4 servings you will need about 800 g of meat on the bone (4 pieces of loin), 2 tablespoons of sugar without a hill (better than brown), salt (0.5 tsp), spices (mustard powder, cinnamon, ground cloves and black pepper) a pinch, a small onion, 2 medium apples, an incomplete glass of apple juice and a little olive oil.
First you need to fry the onion sliced in half rings in hot olive oil until cooked. Then, taking it out on a plate, pieces of meat are fried to the crust in the same oil. After they are rubbed with salt and put into a refractory form, sprinkled with ground pepper and onions. The apples are peeled, cut into thin slices and placed on the onion.
Pork loin is not very juicy, therefore, to make it tastier, it is poured with sauce, which is prepared separately. For him, the remaining spices and sugar are mixed with apple juice. The meat is poured with sauce, covered with foil and baked for 40 minutes in a moderately hot oven. Served with potatoes or another side dish.
Pork loin: recipe in the oven. Holiday option
This (at first glance, quite simple) option of cooking meat actually allows you to create a real culinary masterpiece, which will not be ashamed to serve on the festive table as the main dish. It’s just that it takes a very long time to prepare, but most of the time the meat will be left to its own devices.
First, take the following products: pork loin - 1 kg, onion - 200 g, garlic - 2 cloves, salt - 1 tsp, spices (cloves, allspice, peas, ground coriander, bay leaf), a little sugar and 5 g saltpeter.
In order for the meat to be juicy, it should be marinated in advance (a few weeks before the holidays). The washed loin should be dried with a towel and grated with a mixture of spices. It is prepared by mixing and grinding them in a mortar (in its absence, you can use a blender), adding food nitrate. The meat is rubbed with half of the resulting mass and left under oppression for two days. After sustaining the set time, the loin is removed and poured with three liters of hot water into which the remaining mixture of spices is poured. Having cooled, the meat along with the brine is placed in a cold place for 10-14 days, periodically turning it over.
When the pork loin is finally marinated, you should proceed to the last stage of cooking - baking. This is done in a not very hot oven (no more than 180 degrees) for 2 hours, periodically pouring the juice that stands out. When serving, the loin is cut into thin slices. It goes well with sauerkraut and other salinity.