What to cook in the oven from loin. Pork loin in the oven - recipe

For most housewives, pork is not a meat that is easy to handle, if only because it is not always clear which part of it to buy for which dish. For example, what can you cook from pork loin in the oven? What recipes are best for beginners in working with pork to start with, and what to serve such dishes with? And for supporters of a healthy lifestyle, it is useful to know how to cook low-calorie pork loin in the oven.

Pork loin on the bone: recipe in the oven in foil

The most tender meat is a priori obtained in sealed containers or packages. These can be ceramic pots, where the joints are closed with dough, or special sleeves for baking. And if there are no such devices, foil will help out: it will not allow the moisture to evaporate, and if you do not open it, the meat will turn out more stewed than baked. Pork loin It steams best in foil, which reduces cooking time. In addition, it allows you to do enough light dish, since no additional fat is required.

Compound:

Pork loin - 3-4 pcs.
Garlic cloves - 8 pcs.
Salt - a pinch
Oregano - ½ tsp.
Cherry tomatoes - 7-10 pcs.
Hot pepper - 1 pc.
Young potatoes - 6-7 pcs.

Preparation:

The meat is soaked in cold water and placed in the middle of a large piece of foil, bone side down. Several long transverse cuts need to be made along its surface, after which the meat is rubbed with salt and oregano.
Cherry tomatoes are cut into circles or semicircles, then inserted into the cuts of the loin, it is advisable to deepen them as much as possible. 2 cloves of garlic are crushed and also pushed into the cuts in the meat.
The pork loin should be pierced with 2-3 wooden skewers, or 4-6 toothpicks inserted into the sides, onto which the rest of the garlic cloves are placed close to the meat.
Peeled and cut into halves (quarters for large specimens) potatoes and a whole pod are placed around the meat hot pepper, remaining cherry tomatoes. The foil is pulled together at the top center, the seam is clamped tightly to prevent air from escaping.
In a preheated oven at 170 degrees without convection, the pork loin will be baked for 50 minutes. at the lower level, after which it needs to be set higher - to medium, increase the temperature to 190 degrees, and set the timer for 30 minutes. In ovens with low power, it is possible to increase the cooking time to 45 minutes.

If you are watching the calorie content of your dish, you can refuse potatoes by replacing them fresh vegetables, which will form a side dish for baked pork loin.

Pork loin on the bone baked in the oven with apple

Any meat can be successfully combined with sour fruits or berries, and apples are most often used for this, as the most versatile fruit. In this case, there will be no question about choosing a side dish, and also additional ingredients: Pork loin and green apples will “sound” equally well with any product.

Compound:

Pork loin on the bone - 4 pcs.
Green apples - 5 pcs.
Salt - a pinch
Dill - 1 bunch
Onions - 1 pc.
Carrots - 1 pc.
Tomatoes - 2 pcs.
Adjika - 1 tbsp.
Seasonings for meat - to taste

Preparation:

Excess fat is removed from the loin, the meat is washed and placed in a baking dish. You can cook on a baking sheet, but it is better to use a container with high walls or a lid - this will allow you to steam the meat first, and only then create a crust on it. The pork loin needs to be rubbed with herbs and salt, after which it is given 15-20 minutes. for "rest".
The onion is chopped into half rings, the tomatoes are cut into halves or quarters, the carrots need to be broken into long and thick bars, and the apples should be cut into wide slices. All ingredients are laid out between pieces of loin, which is greased with adjika, and added to the baking container cold water in a volume of 50-70 ml, and the bowl must be covered with a lid or foil. When the dish is placed in the oven, it should not be preheated.

At a temperature of 180 degrees, the pork loin with apples will be baked for 80 minutes. It is recommended to serve the dish with a sprig of dill or other herbs. Grilled zucchini and bell peppers are ideal side dishes.

Pork loin baked in the oven with cheese

If you are not cooking pork loin on the bone, you can serve the meat in small portions, making it an excellent appetizer. And in order to change the original taste of the product, you should select a marinade - the main “sound” of the meat, which will be shaded, will depend on it additional components dishes.

Compound:

Pork loin - 800 g
Soft cheese - 230 g
Mayonnaise - 35 ml
White semi-sweet wine - 20 ml
Saffron - ½ tsp.
Pomegranate juice - 2 tsp.
Porcini mushrooms - 120 g.
Lettuce - 1 bunch
Cherry tomatoes - 3-4 pcs.
Cucumber - 2 pcs.
Bell pepper - 1 pc.

Preparation:

In a small container combine white wine, pomegranate juice and saffron. Portioned pieces of pork loin, previously beaten with a wooden mallet, are also placed here. They are pressed down with a press, the bowl is covered with a lid and put in the cold for 2-3 hours. Ideally, leave it overnight if you are cooking in the evening.
Porcini mushrooms are cut into thin slices, the cheese is passed through a grater and mixed with mayonnaise. The marinated loin is laid out on a baking sheet, covered with mushroom slices, and the mayonnaise-cheese mixture is distributed on top. The baking sheet is transferred to a hot (180 degrees) oven on the lower level, where the meat will be baked for 1 hour.

In 3-5 minutes. Before serving the dish, the cucumbers are sliced into slices, the peppers are cut into thin strips, and the cherry tomatoes can be left whole. Lettuce leaves are laid out on plates, on which the baked pork loin is placed, and cucumbers and peppers are placed nearby. The dish can be served both hot and cold.

Pork loin is quite easy to work with. This part of the pork, cut from the chest area, is perfect for baking and stewing; in addition, it does not require cutting - it is easy to bake whole. The most simple recipes its preparations only involve marinating the meat and baking it individually in foil, and more complex ones are limited only to a set of products in the refrigerator - pork loin goes well with most vegetables and fruits.

If you have received a piece fresh meat, pork loin, for example, then I advise you to cook it according to this recipe. The meat is pre-marinated in sauce and then cooked in several ways in a frying pan. And for a side dish, fried bell peppers in garlic oil. Just imagine, juicy pork loin on the bone with aromatic bell pepper. It's very tasty! Try it!

Ingredients:
- Pork loin 0.5 kg,
- Large bell pepper 1-2 pcs.,
- Orange 2 pcs.,
- Wine vinegar 3 tbsp.,
- Honey 1 tbsp.,
- Spices for meat 1 tsp,
- Garlic 2 cloves,
- Vegetable oil 1 tbsp.,
- A bunch of greenery for decoration.

How to cook with photos step by step

Take a deep bowl in which we will prepare the marinade and marinate the pork loin. Pour into a bowl wine vinegar and add a tablespoon of honey.

Add spices for meat. Nowadays there is a huge selection of various ready-made spices intended for meat. You can buy them at the supermarket or prepare them yourself. Dried basil, ground pepper, dried paprika, rosemary, and garlic are perfect for meat. From this list, you can choose the spices that you like best and mix them in equal proportions. Then take one teaspoon of this spice mixture and add it to the marinade for the pork loin.

Mix the ingredients well so that the honey is completely dissolved and squeeze the juice out of the oranges.

Cut the pork loin on the bone according to the recipe in portioned pieces, rinse well with water and place in a bowl with marinade. Now let the meat marinate for several hours at room temperature.

When the meat is marinated, we proceed to the next stage of cooking. Peel the garlic and cut into thin slices.

Cut the bell pepper into two halves, remove the seeds and cut into large strips.

Heat vegetable oil in a frying pan. Fry the garlic slices until golden brown and remove them from the oil using a spoon. So the easy way we prepared a very fragrant garlic oil. By the way, this oil is suitable not only for frying bell peppers. It can be refilled meat salads or snacks.

Place strips of chopped bell pepper in garlic oil.

Fry the peppers on both sides until the pepper pieces are soft and remove from the heat.

Take a frying pan and heat it on fire. Remove the pieces of meat from the marinade and squeeze lightly to remove excess liquid. Then place them on a hot frying pan. It is best to use a frying pan with a thick bottom for frying meat.

Without adding oil, fry the meat on both sides over moderate heat until golden crust. It is imperative to fry pork loin on the bone without vegetable oil and salt so that the meat is covered with a fried crust on top, and retains its juiciness and softness inside. When the pieces of meat are fried, pour half a glass of water into the pan and cover all this beauty with a lid. Reduce heat on the stove and simmer the meat under the lid for 15-20 minutes. You can't even imagine how much delicious aroma starts to float in the air! Add salt to taste at the very end of cooking.

Place the cooked bone-in pork loin out of the frying pan onto a dish. Place the pieces next to the meat roasted peppers and decorate with fresh herbs. If you like fresh onions, then they will go perfectly with this dish.

We first peel the onion, cut it into rings, add a little salt, add a third of a teaspoon of sugar and sprinkle with vinegar and let the onion soak in all this for ten minutes. Then wash the onion well cold water and add to the cooked meat.

Author of the recipe for pork loin on the bone: Alina Kolomoets

Another unusual one, but delicious recipe -

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 prepare 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 basic recipe, according to which pork loin is cooked in a piece 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 components 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 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 her this original look, cuts are made in it, into which 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:

Korean is one of the most delicious snacks, which can be served as a separate dish, as well as with vegetables, herbs and spices, and baked loin in the oven is twice as tasty. Choose one of the baked loin recipes and spoil your loved ones delicious meat. Oven-baked loin in all four recipes turns out very juicy.

Baked loin in the oven: 4 delicious recipes

First option

To prepare, take:

- salt,
- large head of garlic,
— black pepper,
- 1.5 kilograms of loin.

Clear garlic cloves, grind in a press, add salt and pepper. Rub the top of the meat thoroughly with the garlic mixture, wrap in foil, and cook for one hour in an oven preheated 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 to prepare more than an hour without waiting.

Second option

To prepare, take:

- salt,
- 40 grams of sugar,
- cup frozen cranberries,
- black pepper,
- 1.5 kilograms of loin.

Rub the loin with pepper and salt, then defrost the cranberries, transfer to a saucepan, cover with sugar and add a couple of large spoons of water. Cook until the cranberries begin to burst. Beat the mixture 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 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 throughout the entire piece of loin, place pieces of garlic in them, and rub the meat with salt. Mix mustard with mayonnaise, coat a piece of meat with the mixture, put it in cellophane and leave it in the refrigerator for a couple of hours. Bake the meat for forty minutes, then sprinkle it with grated cheese and continue baking for another three minutes. It will take one hour to prepare without waiting.

Fourth option

To prepare, take:

- one and a half large spoons oriental spices(you can take a pilaf set),
- salt,
- a bunch of cilantro,
- black pepper,
- 10 grams of adjika,
- 100 grams tkemali sauce,
- 1.5 kilograms of loin.

Rub the loin with pepper and salt, add spices and adjika to the tkemali, stir, brush the resulting sauce onto the meat. Wrap the loin in cellophane and leave to marinate in the cold for three hours. Sprinkle the marinated meat with chopped herbs, place the loin in a baking sleeve, make several holes in the top and bake for 45 minutes at 180 degrees. Remove the finished meat from the sleeve only after half an hour, when it has cooled. It will take one hour to prepare without waiting.

Part pork carcass, which is called, is often sold together with rib bones and this is a magnificent specimen For festive table . Loin on the bone, glazed with honey and paprika, in marinade from fresh leaves marjoram 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 marinade, place in a bowl, cover 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 lubricate the meat with it so that it acquires a bright, sweet and sour and very delicious 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.

Juicy, aromatic dish- we did our best with the marjoram and garlic, the orange did its job, and the cook was great!

Bon appetit!

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