How to cook pork loin on the bone. Pork loin on the bone with roasted bell peppers

The easiest and most delicious way to cook a loin is to fry it in a frying pan. It’s easy and simple to prepare; you don’t even have to marinate the meat before frying. This dish is suitable for all occasions - for dinner or lunch, and maybe for an ordinary snack. And the most important thing is that it is simply impossible to spoil the brisket. Now we will tell you how to fry a bone-in loin in a frying pan.

Pork loin fried in a frying pan

Ingredients:

– 400 g;
black pepper;
salt.

Preparation

We clean the loin from excess fat with a knife, and dip it in a paper towel. Cut the meat so that there is a bone on each piece. Place the pieces of meat one by one in a bag and beat them with a kitchen hammer, being careful not to touch the bone. Place the chopped meat on a plate and season with salt and pepper. Pour oil into the frying pan, and when it is hot, put our meat in the frying pan and fry until golden brown. Then reduce the heat, cover the pan with a lid and simmer the meat. To make sure the loin is ready, you can pierce it with the tip of a knife and see what juice flows out of the meat. The juice should be clear - this means that the dish is ready, but if not, you should simmer for another couple of minutes. The bone-in loin is ready.

How to fry a loin in a frying pan?

Ingredients:

pork loin – 500 g;
bell pepper – 2 pcs.;
orange – 2 pcs.;
wine vinegar - 3 tbsp. spoons;
honey - 1 tbsp. spoon;
spices – 1 teaspoon;
garlic – 3 cloves;
vegetable oil – 1 tbsp. spoon;
green.

Preparation

Let's prepare the marinade, for this we take a deep bowl, pour wine vinegar and add honey. Add spices (to taste). Mix the ingredients until the honey is completely dissolved and squeeze the juice from the oranges into it. Cut the loin into pieces, rinse under water and place in the marinade. Let the meat marinate for a couple of hours. At this time, peel the garlic and cut it into slices. Cut the pepper, clean the middle and cut into large strips. Heat the oil in a frying pan, fry the garlic until golden brown and remove it from the pan. Place chopped peppers in garlic oil and fry until soft. Heat a clean frying pan over a fire. We take the pieces of meat out of the marinade, squeeze out excess liquid, and put them in a frying pan, fry the meat until golden brown on both sides. When the meat is fried, pour half a glass of water into the pan and cover with a lid. Reduce heat and simmer the meat for 15 minutes, salt the meat to taste at the very end of frying. Place the finished loin on the bone on a plate, place the fried peppers next to it, and decorate with fresh herbs on top.

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.

Useful properties

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:

B vitamins that normalize the functioning of metabolic processes and the functioning of the nervous system.
Niacinic acid, which protects the body from platelets, hypertension, diabetes.
Iron, deficiency of which leads to anemia.
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:

Smell the product. A fresh, pleasant smell indicates a fresh, high-quality product; a sour, rotten smell indicates a spoiled one.
Choose bone-in pork with ribs, which will help ensure you're getting the back portion and nothing else.
Consider the color of the loin. It should be light, pink, uniform. The presence of bruises and stains indicates spoilage of the product.
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.
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.
The presence of color-fixing substances 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 wrapped tightly in foil (several layers are possible) 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. Keep in mind 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 skills. 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:

Rinse the meat product and dry with a towel. Rub with spices on all sides and leave to soak for half an hour.
Heat vegetable oil in a frying pan and fry the cutlets on all sides for 3 minutes.
Transfer to a baking dish, top with chopped garlic, apples and onion in half rings, and rosemary.
“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 each other’s juices and aromas, creating a delicious culinary composition. It is better to cut out the layer of fat from the pulp to get 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:

Cut the meat into portions, the onion into half rings, and the potatoes into cubes.
Heat oil in a frying pan and fry the pork for 3-4 minutes on each side.
At the end, add onions and potatoes, add seasonings, stir.
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:

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

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.
Place the garlic passed through a press into a separate container, add rosemary, pour in soy sauce and water.
Stir, place steaks in the marinade, leave for 1 hour.
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.
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.
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:

Rinse the husks first, let them dry, and place them in a saucepan. Add salt and add water.
Place on the stove and boil.
Wash the meat, dry it, put it in boiling brine. Boil over high heat for half an hour.
Turn off the heat, cover the pan with a lid, and leave on the stove until it cools completely.
Then put the pan in the refrigerator for 4 hours.
Pass the garlic through a press and mix with two types of pepper.
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:

Boil water, add salt, stir until completely dissolved.
Rinse the pork meat thoroughly, dry it, make cuts and stuff it with garlic cloves. Rub with salt.
Place the meat in a deep container, fill with cooled brine. Place in the refrigerator for 2 days.
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:

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

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

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.
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.
If you are making broth for soup, leave the bone to add nutrition.
Remove all fat layers to rid the product of excess fat.
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.
When frying the loin, do it over medium or high heat for 4-5 minutes on each side.
Do not serve the dish immediately after finishing the cooking process. Leave it for 20 minutes to distribute the juiciness inside the pulp.

Video

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

Loin on the bone. Recipe one

This dish can be prepared from both loin and ribs. By 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 the dishes in which the loin will be cooked. You will need:

pork loin (ribs);
salt, seasonings;
sweet pepper;
onions;
fresh tomatoes;
olives.

How to prepare bone-in loin

The cooking recipe begins with preparing the meat. Rinse and dry it. Remove the meat one inch from the bone. Not completely, but so that a layer is formed around the bone. Beat it, salt and add pepper. Prepare the filling. Finely chop the onions, peppers and tomatoes. Fry the vegetables in oil, adding chopped garlic and some olives. Wrap some of the minced meat in meat, roll it up and secure with toothpicks. Fry the side of the loin in a frying pan. Wrap the prepared part of meat in foil along with the bone. Place in the oven. The second part of the filling can be used for garnish. 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 pork loin;
0.5 kg of white cabbage;
200 g fresh champignons;
100 g or 10 tbsp. l. sunflower oil;
spices and salt.

How is this bone-in loin prepared? The recipe calls for two strips of bone-in loin - 8-9 ribs each. Possible with a balyk, but without a spine. You can change the filling ingredients to your taste by adding or excluding products. Prunes or smoked bacon will give the minced meat a special aroma. Cut the ribs to the same size and remove the film from the inside. The bone fragments should be removed, and if necessary, wash and dry the meat. Step back 10 centimeters from the edge and make a straight line of incision across the sternum. Trim the meat to expose some of the ribs. You can remove the meat layer from the outside of the piece in order to later cover the vegetable filling with it. Rub the meat with salt and spices, lightly sprinkle with oil. Place the loin on a baking sheet, cover with film and leave to marinate overnight.

Now let's get down to preparing the filling. Shred the cabbage and lightly salt it. Wash the mushrooms and cut into large slices. Cut the onion into half rings. Fry the cabbage in oil for half an hour. Place in a separate container. Add a little more oil to the pan and saute the mushrooms and onions in it. Add some salt. Mix cabbage with onions and mushrooms

Now you need to make a ring from the ends of the brisket so that the inner sides of the brisket are on the outside, and sew it with thread. Place the meat on a deep, large baking sheet, ribs up. Tie the structure with threads. Lift the meat that hangs from the ribs and place the filling in the center of the “crown”. Cover the minced vegetables with meat on top. Wrap the ends of the seeds with foil. Now it’s time to bake the dish - half an hour at a temperature of 180 degrees. After this, cover the center with foil and bake for another hour and a half, but reduce the heat to 160 degrees. If suddenly the fat starts to burn, add a little water. Transfer the finished dish to a plate, remove the threads. A beautiful, tasty treat for the holiday table can be

The recipe for cooking this piece of meat can be found anywhere. This dish is popular both in Russia and abroad. You can prepare many different dishes from loin. In this article we will look at several pork with apples and meat in dough.

Loin is meat with lard, which is cut from the fifth rib and up to the pelvic bone. The most valuable part is considered to be the one with the edge. Quality meat has a dry surface. The grayish color indicates that it has been frozen.

Pork loin - recipe for amazing lard

For this you need a loin of approximately 2.5 kg. For pickling, prepare a mixture of the following ingredients: 400 g of coarse salt, 2 liters of water, dry spices: black and red pepper, paprika, basil, garlic, coriander, chili pepper. Also necessary for giving a beautiful color to lard. All of the above (except for the loin) must be combined, brought to a boil and wait an additional 5 minutes.

Carefully separate the pork from the bone, cut into cubes and place in a boiling solution with spices and onion skins. It is necessary to place a plate on top of the meat, and a small weight on it and let it boil for about 30 minutes. Then leave it in the pan for a whole day. After the specified time, remove and allow the liquid to drain on the wire rack. By this time, prepare spices for rubbing: fresh garlic (1 head), bay leaf, chili pepper (for those who like black peas, oregano herb (dry), coriander and other seasonings as desired. Grind and grind all this. Then grease each piece this mixture and put it in a cellophane bag or wrap it in film and put it in the freezer.

With apples topork loin

The recipe for this dish is ideal for special occasions: New Year's Eve, birthday, etc. The taste of this dish is delicate and aromatic, thanks to apples. Choose apples that are firm and slightly sour.

Here is the recipe for “Bone-in Loin with Apples.” Ingredients: loin - 800 g, apples 4 pcs., black pepper and salt, honey - 1 table. spoon.

1. Wash the loin and dry it with a napkin.

2. Rub with pepper and salt.

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

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

5. Cut the apples into medium slices.

6. Place the slices into the cuts.

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

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

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

Pork loin: new recipe

The recipe for brisket 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 slices, brush with mustard, salt and pepper. Defrost the dough a little and roll it out to a thickness of 5 mm. Place the meat evenly on it and roll it into a roll. Brush the top with yolk. Place on a baking sheet lined with oiled paper. Place 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 a recipe (and more than one) in magazines, on the Internet, and in cookbooks.

A portion of a pork carcass, called, is often sold together with rib bones and this is a magnificent specimen for the festive table. Loin on the bone, glazed with honey and paprika, in a marinade of fresh marjoram leaves and garlic - sounds tempting and will decorate any celebration.

You will need:

pork (loin on the bone) 1.3-1.5 kg
garlic 6 cloves
marjoram 2 handfuls fresh leaves
orange 1 piece
salt 2 tsp.
ground black pepper 1 tsp.
olive oil 3 tbsp.

Glaze:

lemon juice 1 tbsp.
honey 1 tsp
paprika 1 tsp.
olive oil 1 tbsp.

Step-by-step photo recipe:

This wonderful specimen insists on turning it into a culinary masterpiece.

And this is - get acquainted - a popular Mediterranean herb. In ancient Egypt, a bouquet of this herb was given as a sign of admiration. The aroma of marjoram is sweet, spicy-floral, reminiscent of camphor, the taste is hot-spicy, pungent, subtle and sweet. Getting fresh marjoram in Russia is a great success, especially in the provinces, so if you don’t have fresh marjoram, use dry seasoning (2-3 tbsp).

Prepare the marinade: pick marjoram leaves (2 handfuls) and grind them together with garlic and salt in a mortar or blender, add pepper and olive oil, mix.

Advice: Do not throw away the sprigs left from the marjoram. They can be dried and added to other dishes, such as when cooking rice.

Korean wash, dry with paper towel, cut along the bone, but not all the way, so that the piece does not lose its shape. If you were served such a dish in a restaurant, you would definitely remove the meat from the bone, but I do not recommend doing this, because there is a small amount of fat on the bone, which during baking will add juiciness to this rather dry part of the pork.

Coat the meat with the marinade, place in a bowl, cover with cling film and refrigerate for 2 hours or overnight.

Easy to bake meat in special baking bags. If you don’t have a bag, bake in a casserole dish or any container that can be covered with a lid or foil. If this is your first time cooking in a bag, then read →
Place the meat and marinade in a baking bag and place the bag on a baking sheet.

Squeeze the juice from one orange (0.5 cup) and pour it into the bag.

Secure the bag with a clip or tie it loosely with thread, leaving a hole for steam to escape. You can cut the ribbon from the top of the bag and tie it with it.

In this form, place the meat in a preheated oven. t 180°C for 1 hour.

Prepare the glaze- you will grease the meat with it so that it acquires a bright, sweet and sour and very appetizing crust - mix lemon juice, honey, paprika and olive oil.

In 1 hour remove the meat from the oven, remove the clamp or simply cut off the top of the bag. Be careful not to get burned by the steam! Brush the glaze onto the loin using a brush and place back in the oven. Repeat this procedure every 10-15 minutes. It will take 40-50 minutes for the meat to become crusty..

In total, the meat will stay in the oven for about two hours, after which remove it from the bag and serve.

A juicy, aromatic dish - the marjoram and garlic worked hard, the orange did its job, and the cook was great!

Bon appetit!

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