The loin is the dorsal part of the carcass of a pig (or cow), which is quite often used in cooking. From such a semi-finished product you can cook many excellent dishes. And they will always be juicy, satisfying and very fragrant. A baked loin is a great opportunity for any housewife to deliciously feed her beloved household or show off her skills in front of guests. For a good example, you can consider a few simple but interesting recipes.

Loin in foil

If we talk about pork loin, then it is ideal for baking in the oven. You can do this in different ways. The most popular option is a loin baked in foil. The beauty of this recipe is that it requires a minimum set of starting products:

• pork loin (weighing 1.0-1.5 kilograms);
• 50 grams of any seasonings (coriander, paprika, a mixture of peppers, garlic, turmeric, salt and curry).

The baked loin is prepared in several stages:

1. First, the meat must be washed well, cleaned of excess films and dried thoroughly with a napkin.
2. Mix any available spices.
3. Roll the loin well in them.
4. Wrap meat in cling film and refrigerate. There it should lie for at least two hours. In order for a piece of meat to marinate well, it is better to leave it there for a day.
5. After the time has elapsed, remove the loin and remove the film from it.
6. Preheat oven.
7. Wrap meat tightly in foil. Under the bottom for aroma, you can put 2 leaves of bay.
8. Place the package on a baking sheet and put in the oven for 70-80 minutes. Inside the temperature should be at least 170 degrees.

After that, the meat remains only to get out of the oven and unfold the foil. You can serve it hot whole or wait until it cools down completely, and then cut a piece into thin slices.

Loin in tangerine sauce

For a festive feast, a loin baked in fragrant tangerine sauce is suitable. It takes no more than an hour and a half to prepare the dish. From the products you will need:

• 1 kilogram loin on the bone;
• 30 grams of vinegar;
• 1 tablespoon chili sauce;
• 4 tangerines;
• 12-15 grams of honey;
• 1 clove of garlic;
• salt (preferably sea);
• 5 grams of vegetable oil;
• 2 tablespoons prepared soy sauce;
• pepper mixture.

It is not difficult to repeat such a recipe:

1. First, a washed and dried piece of meat should be sprinkled with salt, pepper and left for a while so that it can marinate a little.
2. At this time, you can do the sauce. The first step is to squeeze the juice from the tangerines. It should make about a couple of glasses.
3. Add the rest of the ingredients according to the recipe (except for the oil).
4. Pour the resulting mixture into a saucepan and simmer over low heat until the amount of liquid is reduced by almost half.
5. Lightly fry the meat in oil until golden brown. This is necessary so that the juice remains inside during baking.
6. Place the processed loin in a mold and coat with the prepared sauce on all sides.
7. Bake for 20 minutes in the oven at 190 degrees. After the time has elapsed, the meat must be taken out and pour over the sauce again.
8. Baking is carried out in three steps. Each time the temperature must be lowered by 10 degrees.

Ready fragrant loin will look great on the table, surrounded by juicy slices of fresh tangerines. In addition, it can be sprinkled with any chopped herbs.

Meat for sandwiches

Oven-baked loin can be not only an excellent hot dish, but also wonderful cold snack. It is good to make sandwiches with such meat. But first, the loin must be properly prepared. To work, you only need:

• 600 grams of pure meat (without bones);
• salt;
• 1 onion;
• 6 cloves of garlic;
• ground pepper.

Everything is done very simply:

1. First, the meat must be marinated. To do this, cut the onion into rings and squeeze the garlic through the press. The loin should first be washed and dried. After that, the meat must be thoroughly rubbed with pepper, salt and chopped garlic. Then put it in a saucepan, sprinkle with onions and put it under the lid in the refrigerator for 8-10 hours. It is better to do this at night.
2. Put the prepared meat on a baking sheet and bake for 60 minutes in the oven, already preheated to 180 degrees.

The finished loin should be allowed to cool well. Only after that it can be carefully cut into thin slices and used to make sandwiches.

Loin with vegetables

Many housewives like recipes in which the main dish is cooked along with a side dish. This greatly simplifies the work and saves free time. For example, a pork loin baked in the oven with vegetables can be a great option for a family weekend dinner. First you need to make sure that the following products are present on the desktop:

• 1 kilogram loin;
• 10 grams of salt;
• 3 cloves of garlic;
• 17 grams of olive oil;
• a teaspoon of coriander (ground);
• 2-3 grams of ground pepper;
• 4-5 sprigs of thyme and fresh parsley;
• ½ tablespoon mustard (Dijon)

For garnish:

• 300 grams of pumpkin and potatoes;
• salt;
• 3 onions;
• 4 carrots;
• 5 cloves of garlic;
• 7 sprigs thyme (fresh)
• pepper;
• 1 tablespoon dried herb mixture (parsley, marjoram, thyme, oregano, or rosemary)
• 50 milliliters of olive oil;
• 2 tablespoons fresh chopped parsley.

The cooking process takes place in several stages:

1. Tie the loin tightly with twine, and then sprinkle with salt, coriander and pepper.
2. Grind garlic and fresh herbs in a blender. Coat the meat on all sides with the prepared mass.
3. Wrap the processed loin in foil and put in the refrigerator for 8 hours.
4. Get it half an hour before the start of the main work so that it warms up to room temperature.
5. Place the meat on a wire rack and put it in the oven for three quarters of an hour. Inside, the temperature should already be about 150 degrees.
6. At this time, you need to do a side dish. Vegetables must be peeled, washed, cut into large cubes and loaded into a double boiler. Ten minutes will be enough for pre-processing.
7. Add the rest of the ingredients to the vegetables and mix well.
8. Put the prepared products in a roasting pan under the grate and send them together with the meat again to the oven for half an hour.
9. Turn off the heat, and then remove the meat from the grill and transfer it to the vegetables. In this position, he should be allowed to stand for about 30 minutes.

After that, a hot fragrant loin, along with a juicy side dish, can be safely brought to the table.

Loin with plum sauce

A variety of sauces are used for roasting meat. It all depends on the personal desire of the hostess. At the same time, almost all recipes for baked loin are relatively easy to prepare. For example, having a piece of fresh product available, you can make it with a fragrant plum sauce. In this case, you will need:

• 1 kilogram loin;
• 2 teaspoons of lemon juice;
• 1 onion;
• 5 grams of ground pepper;
• 3 tablespoons jam (plum);
• 1 teaspoon marjoram;
• 10 grams of salt.

The method of preparing such a dish partly resembles one of the previous options:

1. First of all, the meat must be marinated. First, it should be rubbed with pepper, sprinkled with salt, and then put in the refrigerator for several hours.
2. To prepare the sauce, dilute jam with cold water in a ratio of 1: 1, add lemon juice and mix.
3. Grease the mold with oil.
4. Line the bottom with chopped onion half rings.
5. Put meat on top.
6. Drizzle generously with sauce.
7. First, 15 minutes it must be baked in the oven at a temperature of at least 200 degrees.
8. Then the flame should be reduced. The remaining 60 minutes should be baked at a temperature of 170-180 degrees.

Tender and juicy meat with a pleasant sourness and unique aroma will definitely appeal to those who are lucky enough to try it.

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

Cooking

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-made pork mix from 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 was rendered and the loin was browned, I turned it over to the 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). The fat layer should be on the bottom. 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. A meat thermometer will help determine the exact time. 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. Bon appetit!

Pork loin baked in the oven in foil is a very tasty and fragrant dish. Loin - the meat part of the carcass of an agricultural animal, taken from the back, most often with rib bones. Pork loin, except for the ribs, can be with the skin. Loin of meat breeds is leaner than from greasy or bacon pigs.

In the trading network, smoked loin is most often sold. However, this factory-made product is not always useful. Smoked loin only seems like natural meat. In fact, manufacturers very often add various leavening agents, flavorings and other ingredients to meat. chemical substances in order to improve the appearance, and sometimes to increase the actual mass. Therefore, it is much more useful to bake a piece of pork loin at home.

Pork loin in the oven in foil: a step by step recipe

Ingredients:

• Fresh loin without skin - 1 kg;
• A mixture of peppers, paprika, herbs - 50 g;
• Salt - 20 g.

How to bake a piece of pork loin in the oven in foil

1. Wash a piece of pork loin, dry it.

2. Rub it on all sides with salt and a mixture of spices. In order for the meat to be better saturated with aromas, several punctures can be made. Perhaps at home there is half a glass of red wine, they can also sprinkle a pork loin. Leave the meat in a bowl for two to three hours.

3. Cover a suitable form with food foil. Leave the edges longer so that you can later close the meat from above. Put the meat in the mold.

4. Close the loin with foil and send to the oven. Turn it on +180 and bake the meat for 60 minutes.

5. Then open the edges of the foil.

6. Keep the pork loin in the oven until golden brown. Usually a quarter of an hour is enough.

Cool the finished homemade loin and you can serve it as a cut or make sandwiches from it.

Store pork loin home cooking can be in the refrigerator for three to four days, always in packaged form. To do this, you can use clean foil or parchment paper.

The loin is one of the most delicious appetizers that can be served as a separate dish, as well as with vegetables, herbs and spices, and the baked loin in the oven is doubly delicious. Choose one of the baked loin recipes and spoil your loved ones delicious 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.

Peel the 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 will take a little over an hour to prepare 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 clove of garlic into four parts, make cuts all over the piece of loin, place the pieces of garlic 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 of 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 marinated 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 the most tender, soft and at the same time low-calorie part of the piglet carcass. It is taken from the back, on the one hand it has the base of the costal bones, on the other - a thin border of fat. Such meat turns out to be tasty no matter how it is cooked, but still it is most often fried or baked. Pork loin in the oven can be baked in a large piece or steaks, with or without a bone. Often the main ingredient is supplemented with potatoes or other vegetables, cheese. There are so many recipes for dishes from this type of meat that even the most fastidious gourmet will be able to choose an option that meets his gastronomic preferences.

Cooking features

Bake pork loin so that in the end it turns out tasty dish, not difficult. Even a hostess who does not have much culinary experience will successfully cope with the task if she knows and takes into account several important points.

As a side dish for pork loin cooked in the oven, cereal dishes, such as boiled rice or buckwheat porridge, are well suited. It also goes well with potatoes cooked in any way, and other vegetables. In particular, a salad made from fresh vegetables can be offered with this appetizer.

How long to bake pork loin

The cooking time of the pork loin in the oven depends on the size of the pieces and on the presence of the bone.

• The roasting time of the loin in a large piece is determined at the rate of 5 minutes per 100 g of product plus another 20 minutes. However, if the loin is on the bone, add another 20-30 minutes. A piece of loin weighing 1 kg without bones will be ready in 70 minutes. If the meat is on the bone, then it will take 90-100 minutes to cook it.
• If you bake the loin with boneless steaks, then it will be ready in 25-30 minutes. If loin steaks are baked on the bone, then it will take 40-50 minutes to bring them to readiness.

The optimum temperature for roasting pork loin is 190 degrees. If it is different, then the cooking time may take a little less or a little more than indicated above. In order not to make a mistake and get the expected result, it is advisable to follow the recommendations that accompany a specific recipe.

Pork loin baked in foil

Compound:

• boneless pork loin - 1 kg;
• garlic - 1 head;
• marjoram - 5 g;
• thyme - 5 g;
• ground black pepper - 5 g;
• refined vegetable oil - 40 ml;
• salt - to taste.

Cooking method:

• Wash, dry the pork loin with a kitchen towel.
• Peel the garlic cloves, cut each clove into 3-4 parts.
• Piercing the meat with a knife, insert the pieces of garlic into the cuts.
• Combine dried herbs with pepper and salt. Add a spoonful of oil to them, stir.
• Cover the piece of pork with the resulting mixture.
• Fold the foil in half, grease with oil. Put a piece of meat on it, wrap it.
• Remove the meat for 4-6 hours in the refrigerator.
• After the specified time, preheat the oven to 180 degrees. Put a piece of meat in foil on a baking sheet and send it to the oven.
• After an hour, unfold the foil, being careful not to spill the liquid inside. Continue cooking the meat for half an hour.

Pork loin cooked according to this recipe is delicious both hot and cold. You can serve sandwiches with it, use it as one of the components of cold cuts.

Pork loin baked in a sleeve

• pork loin (on the bone) - 1 kg;
• soy sauce - 40 ml;
• seasoning for pork - to taste;
• refined vegetable oil - 20-40 ml.

Cooking method:

• After washing and drying the pork loin, cut into steaks so that one bone remains in each piece.
• Heat oil in a frying pan. Grill the steaks over high heat for 2-3 minutes on each side.
• Sprinkle the meat on both sides with seasonings, put in the culinary sleeve. Drizzle meat with soy sauce.
• Fasten the ends of the sleeve, make small holes in the cellophane from above to let the steam out.
• Put the sleeve with the loin on a baking sheet, send it to the oven preheated to 200 degrees.
• After 20 minutes, reduce the temperature in the oven to 180 degrees. Continue cooking the meat for another 25 minutes.

The loin baked in the sleeve turns out juicy. Serve an appetizer made according to the above recipe, preferably hot.

Pork loin baked with potatoes

Compound:

• pork loin (with bone) - 0.8-1 kg;
• potatoes - 1 kg;
• onions - 150 g;
• carrots - 100 g;
• salt, spices - to taste;
• cream - 0.2 l.

Cooking method:

• Wash the potatoes, peel, cut into round slices, put in a baking dish.
• Onion, freeing from the husk, cut into thin half rings, spread them on the potatoes.
• Scrape carrots, wash, dry with a napkin. Grind the vegetable on a grater with large holes, pour over the onion.
• Mix the cream with salt and seasonings, pour into the mold.
• Cut the pork into steaks, rub with salt and pepper, lay on the potatoes.
• Cover the form with foil and send it to the oven preheated to 190 degrees. Bake for 50 minutes, removing foil 20 minutes before done.

Pork made according to this recipe is served hot with a side dish of potatoes, with which it was baked.

Loin baked with tomatoes

Compound:

• boneless pork loin - 1 kg;
• tomatoes - 0.3 kg;
• onions - 150 g;
• sour cream or mayonnaise - 60 ml;
• hard cheese - 80 g;
• salt, pepper - to taste.

Cooking method:

• Cut the pork loin into layers about 2 cm thick, beat off.
• Put the meat in a baking dish, sprinkle with salt and pepper.
• Onion, freeing from the husk, cut into thin half rings, sprinkle the meat with them.
• Cut the tomatoes into thin round slices. This should be done with a sharp knife so as not to squeeze the juice out of the vegetables.
• Arrange the tomato slices on the meat and onion, lightly coat them with sour cream or mayonnaise.
• Finely grate the cheese, sprinkle it with the products that are in the form.
• Send the form to the oven, heated to 180 degrees, and bake the dish for 40 minutes.

Loin baked with tomatoes and cheese is often called meat in French. They usually prepare such an appetizer for the holiday.

Loin baked with cheese

• boneless pork loin - 0.8-0.9 kg;
• white semi-sweet wine - 100 ml;
• pomegranate juice - 20 ml;
• salt, paprika - to taste;
• mayonnaise - 60 ml;
• hard cheese - 150 g.

Cooking method:

• Cut the pork across the fibers into pieces 1.5-2 cm thick. Place in a bag, beat off.
• Rub the meat pieces with salt and pepper. Put in a bowl.
• Mix wine with pomegranate juice, pour meat over them. Cover the meat with a plate, place a weight on top. His role may be liter jar with water.
• Remove the meat for 2-3 hours in the refrigerator.
• Remove the pork loin chops from the marinade, place them in a dish.
• Coarsely grate the cheese, mix with mayonnaise. Cover the meat with the resulting sauce.
• Send the form with meat to the oven preheated to 180-190 degrees. Bake the meat under the cheese for 30-35 minutes.

Cheese-baked pork loin is best served with a salad of fresh vegetables.

Pork loin is a very tender and juicy meat. If you bake it in the oven, it will turn into a dish that can become a decoration. holiday table. You can cook loin different recipes, each of which is good in its own way.