Pork loin is a meat rich in a variety of beneficial microelements that strengthen the human immune system. The product makes hearty and juicy dishes that can be served on a festive table. The best way to cook meat is to bake it in the oven.

Meat selection

You need to be guided by the smell of the product. If the meat is of high quality, it will be fresh and pleasant. If not, it will be sour and rotten. It is better to buy pork loin on the bone, where the ribs are visible. This will help the housewife to make sure that she purchased exactly the back part. Freshness can also be determined by the color of the ingredient. If it is pink, light and uniform, then the pork is of high quality. If there are stains and bruises, it means it is spoiled.

There shouldn't be too much lard. In fresh meat, the layer will be white. If it is yellow, the animal was old. When you press on the meat, you should look at how quickly the dent is restored. If it's quick, you can buy the product. If it’s slow, it’s stale.

Preliminary preparation

The pork is washed, dried with a paper towel, cut into small pieces (rib bones serve as a guide). You should not cut the meat all the way through, as this may cause the piece to become deformed.

Before cooking, it is better to marinate the loin for 2-3 hours. Any seasonings and spices can serve as a marinade. Below is one of the best options.

The garlic is peeled and finely chopped. Added to soy sauce.
Pepper, rosemary, crushed thyme, and coriander seeds are also placed there.
The mixture should sit for some time.
The pork is poured with marinade and small cuts are made on it. A bay leaf is inserted into them.
The meat is sent to a cold place. Occasionally take it out and water it with the remaining mixture.

Oven recipes

There are many baking methods. You can use a large piece of meat and bake it whole. Some people like to cook the dish in portions, with or without bones. Most often, the treat is prepared in foil or in a sleeve.

How to bake?

The variety of recipes allows housewives to choose exactly what suits their taste preferences.

Classical

For preparing a simple but very tasty dish You will need the following set of products:

500 grams of loin;
20 milliliters of vegetable oil;
marjoram;
salt;
several sprigs of thyme;
pepper;
5 cloves of garlic.

The pork is trimmed, leaving not too much fat behind. Afterwards, the meat is stuffed with garlic cloves, which are placed in small cuts. Then it is salted, peppered and seasoned with various spices for a more appetizing aroma and bright taste. Rub thoroughly with oil and place to marinate in a cool place overnight. The oven is heated to 180 degrees. The meat is sealed in foil and baked for an hour. When the time is up, the foil is opened and the loin is cooked for another hour until golden brown.

Mustard-honey

The original and piquant taste can amaze even the most fastidious gourmet.

For cooking you need to take:

900 grams of loin on the bone;
a teaspoon of mustard;
a teaspoon of honey;
pepper;
thyme;
salt;
a teaspoon of hops-suneli;
basil;
a teaspoon of paprika;
3 cloves of garlic;
a teaspoon of soy sauce;
ground ginger.

The meat is washed and cleaned. The sauce is mixed with herbs, crushed garlic, honey, mustard and spices. The pork is soaked in the resulting mixture, placed in a cold place and left to marinate overnight. The thyme is carefully laid out in the mold; the loin should be placed on it. The meat is poured with marinade and baked for an hour at a temperature of 190 degrees. It’s extremely easy to check readiness: you need to cut the workpiece. If the fibers are white, then the treat can be served with vegetable salad.

With tangerine sauce

To make a dish that exudes amazing aroma, need to prepare:

loin;
4 tangerines;
2 cloves of garlic;
salt;
2 tablespoons of wine vinegar;
5 grams of chili pepper;
pepper;
2 teaspoons honey;
2 tablespoons of soy sauce;
vegetable oil.

Juice is squeezed out of the fruit, to which seasonings, crushed garlic cloves, honey, vinegar and sauce are added. The mixture is boiled in a saucepan until it boils. It should become thicker. When it cools down, wipe it with a sieve. The loin is cleaned and washed, then fried in hot oil until golden brown. Salt, pepper, lay out on foil. Spread with sauce, carefully seal and place in the oven, preheated to 190 degrees for 1.5 hours. Every 20 minutes the foil is opened and the pork is brushed with the tangerine mixture.

Roll

A delicious delicacy with filling is being prepared from the following products:

700 grams of boneless pork loin;
700 grams of veal;
200 grams of curd cheese;
8-10 slices of bacon;
greenery;
salt;
khmeli-suneli.

The meat is washed and dried, cut lengthwise (no need to cut it all the way through). Turns around. Salted, seasoned. Cover with cling film and leave in the refrigerator for several hours. The greens are chopped and mixed with finely chopped cheese. The mixture is placed in the middle of one layer of meat and covered with a second layer. A neat roll is formed, which needs to be wrapped with fairly long bacon. The workpiece is secured with skewers and baked in foil in the oven, which should be heated to 180 degrees. The treat takes 60-70 minutes to prepare.

Cutlets

Not only adults, but also children will enjoy this treat.

Have to take:

600 grams of loin on the bone (2 pieces of 300 grams each);
2 cloves of garlic;
vegetable oil;
salt;
greenery;
ground peppers.

The meat is washed, dried, excess water is removed and heated in a frying pan in hot oil. There is no need to salt or season the loin. Over medium heat, fry the pork until golden brown. Each side is fried for 1-2 minutes. The side that has already been fried can be salted and peppered. The mold is greased with oil, fried preparations are carefully placed in it, which are thoroughly flavored with a mixture of peppers on the other side. Future cutlets are rubbed with crushed garlic, sprinkled with finely chopped herbs, covered with a sheet of parchment and placed in an oven preheated to 180 degrees. The treat will be ready in 15 minutes.

How to cook with other ingredients?

If you cook the loin with potatoes or cheese, you can make a more tasty and satisfying dish.

With tomatoes and cheese

Soft meat needs to be cooked using the following components:

800-900 grams of boneless loin;
150 grams of cheese;
a little white semi-sweet wine;
35-40 milliliters of mayonnaise;
2 teaspoons pomegranate juice;
4-5 pieces of cherry tomatoes;
a bunch of lettuce;
2 bell peppers;
salt;
pepper;
vegetable oil.

The meat is washed, dried with paper napkins, and cut into small pieces. Placed in a bag and carefully beaten. Juice is poured into the wine and spices are added. The pork pieces are marinated and pressed down. Cover with a lid and place in the refrigerator for several hours. It will be better if the loin is marinated overnight.

The pork is placed on a baking sheet. The cheese is grated and mixed with mayonnaise. A mixture of mayonnaise and cheese is placed on each piece of meat. The oven is heated to a temperature of 180 degrees, you need to place the workpiece in it and bake it for an hour. Tomatoes and peppers are chopped, greens are finely chopped. The dish is served with vegetables and sprinkled with herbs.

You can add vegetables to the baking sheet some time before they are ready.

Baked with potatoes

A hearty delicacy needs to be prepared from the following products:

4 loin steaks;
kilogram of potatoes;
200 milliliters of twenty percent cream;
bulb;
turnip;
carrot;
seasonings;
salt.

The meat is rubbed with spices and salt and marinated for about two hours. Vegetables are peeled and cut. Potatoes - in circles, onions - in rings. The carrots are grated. Potato circles, onion rings and carrots are placed in layers in the mold. The cream is salted and whipped until the salt dissolves. The mixture is poured over the vegetables. Pork is placed on them. The workpiece is covered with foil and cooked at 190 degrees in the oven. The delicacy will be ready in an hour. 15 minutes before this you need to remove the foil.

To learn how to cook baked pork loin in tangerine sauce, watch the following video.

This recipe makes very tasty pork. It seems to me that bad boiled pork does not exist at all. At least I haven't tried. Baking pork loin in the oven in foil is very simple. The only difficulty is that then you need to wait until it cools down, but your hands strive to tear off the tasty morsel.

Pork loin will decorate not only the everyday table, but also the festive one. Guests will definitely love it. Prepare and see for yourself.

To prepare baked pork loin in the oven in foil, immediately prepare all the necessary ingredients (the honey did not make it into the photo shoot because it was left from the store).

Wash the meat and dry with napkins. Mix a mixture of ground peppers with salt and rub well into the meat, do this with massage movements, gently pressing each grain.

Peel the garlic, cut into thin slices. Make small punctures in the meat with a sharp knife and insert some slices of garlic. Place the rest along the meat.

Place washed rosemary sprigs on top.

Wrap tightly in two layers of foil and refrigerate for at least 1 hour. Then place in an oven preheated to 180 degrees and bake for 1 hour.

Carefully open the foil, remove the rosemary, brush with honey and, without closing again, return to the oven for 5-7 minutes.

Place the baked pork loin on a plate and allow it to cool completely.

Rub each piece of meat well with salt, pepper and meat seasoning, leave for 30 minutes so that the meat is saturated with spices.

Heat a frying pan with vegetable oil and fry the pork loin over high heat for three minutes on each side.

A golden brown crust should form on the meat, thanks to which, when baked, all the meat juice will remain inside, and the meat will be juicy and tasty.

Place the pork loin on the bones in a heat-resistant dish (if desired, the pan can be greased with vegetable oil).

Place peeled garlic cloves, onion cut into half rings, rosemary sprigs and an apple cut into slices onto the meat.

Cover the pan with foil and place in an oven preheated to 200 degrees for 30-40 minutes. After the time has passed, check the pork loin on the bone for readiness; to do this, you need to pierce the meat with a knife (if light juice comes out, the meat is ready, if it’s scarlet, you need to bake for another 7-10 minutes).

Very tasty, juicy pork loin on the bone, baked in the oven, is ready.

Loin is one of the most delicious appetizers, 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 family with 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,
- a large head of garlic,
- black pepper,
- 1.5 kilograms of loin.

Peel the garlic cloves, chop 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 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, 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 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 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 of oriental spices (you can take a set for pilaf),
- salt,
- a bunch of cilantro,
- black pepper,
- 10 grams of adjika,
- 100 grams of 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.

Of course, pork is difficult to classify as a light and healthy food that should be eaten every day. But nevertheless, sometimes you really want to pamper yourself with a soft and appetizing steak, one look at which makes your mouth water.

Today's recipe for pork loin in the oven will appeal to all meat eaters and lovers of hearty dishes! Follow the cooking technology carefully, and then you will get the most tender meat that will be difficult to resist!

Ingredients:

pork loin - 4 pieces 2 cm thick;
orange - 2 pcs.;
lemon - 1 pc.;
garlic - 2-3 cloves;
honey - 1 tbsp. spoon;
mustard - 1 tbsp. spoon;
olive oil - 120 ml;
rosemary - 1 sprig;
peppercorns - 1 teaspoon;
cloves (optional) - ½ teaspoon;
salt - to taste.

To make the meat as soft and juicy as possible, we first marinate the loin, then quickly fry it on each side for a golden brown crust, and at the final stage we bring the pork to full readiness in the oven. So, let's start by preparing the marinade. First of all, grind the peppercorns, cloves and rosemary needles in a mortar.
We wash the meat, pat dry with a paper towel, and then generously rub with salt on all sides and garlic cloves. Place the pork in a spacious bowl with sides (for example, a baking dish). Sprinkle each piece with a spicy mixture of pepper, cloves and rosemary. We also throw the garlic that was used to rub the meat into the container.
For the marinade, squeeze the juice from lemon and oranges. Mix with mustard, liquid honey and olive oil.
Pour the resulting oil mixture over the pork loin. Cover the container with cling film and put it in the refrigerator overnight. Thanks to long marinating, the loin will be as rich as possible.
We take the marinated meat out of the refrigerator and remove it from the marinade. Pat with a paper towel and allow the meat to come to room temperature. Heat a thick-bottomed frying pan very thoroughly and place pieces of pork on the hot surface. Fry each side over high heat until golden brown. Then we fry the sides of the meat pieces - this way we seal in the juice.
Next, place the pork in a heat-resistant container and cook until done in a pre-heated oven. This will take about 15 minutes or a little longer (depending on the thickness of the pieces). It is important not to overcook the meat - our goal is to get cooked, but at the same time soft and juicy steaks. We maintain the temperature at 180 degrees.
Let the meat “rest” after baking for 5-10 minutes, and then proceed to the meal. We supplement the dish with herbs and vegetables. Can also be served with meat