Pork loin which is better to cook. Pork loin: features and rules for choosing this part of the carcass. from pork belly what to cook at home?

15.03.2018

Loin is on the bone and without it. It can be fried in a pan, but it is better to cook pork loin in the oven. It will taste much better! With our tips, you will quickly learn how to cook such a delicacy. Let's get started!

For its preparation, you can use different spices and experiment with the marinade. The main thing is to know basic recipe, according to which a piece of pork loin is cooked in the oven. We suggest that you start your acquaintance with such a dish with it, and then improvise with additional components.

Ingredients:

• loin - 0.5 kg;
• vegetable oil - 30 ml;
• salt;
• marjoram - 1 teaspoon;
• ground pepper - half a teaspoon;
• thyme - 4-5 branches;
• fresh garlic - 5 cloves.

Cooking:

Cheese is even better!

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 and you make it in this combination.

Advice! Optionally, you can complement the taste of meat with chopped champignons.

Ingredients:

• pork loin - 800-900 g;
• cheese - 150 g;
• white semi-sweet wine - 1/4 of a glass;
• mayonnaise - 35-40 ml;
• pomegranate juice - 2 tsp. spoons;
• cherry - 4-5 things;
• leaf lettuce - a bunch;
• Bulgarian red pepper - 2 pieces.

Cooking:

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 does not allow moisture to evaporate, the meat is steamed well and it turns out tender.

Ingredients:

• loin - 1.5 kg;
• garlic - a whole head;
• honey - 1 table. a spoon;
• salt;
• ground pepper of different types;
• rosemary - 2 sprigs.

Cooking:

Depending on the method of cutting the carcass, the loin may come with a bone. If the piece is large, then they make a pork loin baked in the oven, in the form of an accordion or a book. To give it such an original look, cuts are made in it, where pieces of citrus fruits, cheese, and tomato slices are inserted. And here's how you can cook the pork loin itself in the oven.

Ingredients:

• loin on the bone - one piece weighing up to 400 g;
• garlic cloves - 2 pieces;
• adjika or other tomato sauce - 5 table. spoons;
• soy sauce - 1 table. spoons;
• various spices and pepper - a pinch each;
• granulated sugar - 1 teaspoon.

Cooking:

The part of the pork carcass that is called is often sold together with rib bones and this is a great example for the holiday table. Loin on the bone, glazed with honey and paprika, marinated 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 of fresh leaves
• orange 1 pc
• 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:

Here is such a wonderful specimen - - insistently asks to turn it into a culinary masterpiece.

And this - get to know - a popular Mediterranean herb. In ancient Egypt, a bouquet of this herb was given as a token of admiration. The aroma of marjoram is sweet, spicy-floral, reminiscent of camphor, the taste is sharp-spicy, burning, thin and sweet. Getting fresh marjoram in Russia is a great success, especially in the provinces, so if you do not have fresh marjoram, use dry seasoning (2-3 tablespoons).

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

Advice: do not throw away the twigs left from the marjoram. They can be dried and added to other dishes, such as rice.

Loin wash, dry with paper towel, cut on the bone, but not completely, so that the piece does not lose shape. If you were served such a dish in a restaurant, you would definitely clean the bone from the meat, but I do not advise you to do 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.

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

Meat is easy to cook in special baking bags. If there is no package, bake in a goose or any container that can be closed with a lid or foil. If this is your first time cooking in a bag, then read →
Put the meat with the marinade in a roasting 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 loosely with a thread, leaving a hole for the steam to escape. You can cut the ribbon from the top of the bag and tie it.

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

Prepare the frosting- you will lubricate 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.

After 1 hour take the meat out of the oven, remove the clip, or simply cut off the top of the bag. Be careful not to burn yourself with steam! Brush the loin with glaze 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 be covered with a crust..

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

juicy, fragrant dish- they tried marjoram with garlic, the orange did its job, and the cook did a good job!

Bon Appetit!

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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 an illustrative example, 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 it 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 of 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 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

For roasting meat use the most different sauces. 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 is somewhat reminiscent of one of 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 the jam 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.

This dish does not require any special skills in cooking, so anyone can handle it.

In anticipation of the upcoming pleasure, we propose to find out how to fry a pork loin in a pan to please yourself and your family with juicy meat! And we, in turn, are sure that this recipe will become a favorite in your cookbook for a long time!

Choice of pork loin

First, let's remember, what is a loin? This is not just any piece of pork, but specifically the dorsal part and, preferably, with a bone! It is worth recognizing that this product is very popular with our hostesses.

If you need to quickly feed and please the household delicious dish, then just the loin will come in handy!

Pork meat contains a whole complex of microelements and B vitamins involved in metabolism and organization of nervous activity.

Now let's move on to the next important step. We need to choose the right loin!

The meat must have the following qualities:

• Pale pink color, uniform over the entire surface;
• The smell of a fresh product is practically absent. He is gentle and pleasant;
• The fat layer should be white. Yellow color indicates the old age of the animal;
• By pressing a finger on the surface fresh meat no dent remains.

Preparing meat for frying

After the main stage with the choice of meat is over, we can begin to conjure over our future lunch or dinner.

• We put the loin on a cutting board, remove excess fat, film with a sharp knife, cut into portioned pieces 1.5 cm thick so that each piece has a bone.
• Then rinse the pieces of loin under cold water and wipe with a paper towel.
• Further, so that the meat is better fried and becomes soft, lightly beat it with a kitchen hammer. To do this, it is better to place the loin in a film, in this case we will protect ourselves from meat splashes and will not crush the bone. This is important to preserve the best taste of the dish!

Before the final stage of cooking, rub portioned pieces of meat with vegetable oil and let them lie down at room temperature for 15 minutes. It is also necessary to keep the softness of the product during the frying process.

How to cook pork loin in a pan

Today we take as a basis the simplest and most fast option and find out how to fry a pork loin in a pan on vegetable oil. This option is not only easy to perform, but also allows us to feel the beauty of natural meat. And, I must say that the loin has excellent taste!

Meat before frying can be rubbed with spices so that the loin not only looks appetizing, but also acquires a spicy flavor.

You can also use different kinds marinades. And in this case, we will see a lot of options that turn each dish into a masterpiece. Marinades can be based on lemon, balsamic vinegar, olive oil and adjika, beer and even kvass!

But we decided to focus on the cooking option that best preserves the taste and individuality of the loin.

Just before frying, salt the meat and put it on a hot frying pan. Oil is optional. If we decide that it will not bother us, we grease the pan with a thin layer.

At the very last milestone preparing a long-awaited dinner, we must know exactly how much to fry the pork loin in a pan. It will depend on this whether our dinner will please our relatives or not.

Fry the meat for 5-7 minutes on each side. Then cover the pan with a lid and let the dish simmer for another 5 minutes.

How to know if a fried loin is ready

At the very end of cooking, we will try to pierce the meat with a sharp knife. If a clear, colorless juice stands out, then our loin is ready! If we see pinkish juice, then this is a sign that the product is not cooked, and we add a few more minutes to stew.

And now, on the dinner table, the result of our witchcraft awaits us: a beautiful, appetizing dish exuding an indescribable aroma!

Of course, it won’t be a crime if we serve such a yummy with pasta or buckwheat, but you must admit that this is not the best option.

But when the fried loin appears before us framed by beautifully laid stewed vegetables, and red wine will splash in the glasses, here we will understand that our labors were not in vain!

And the main result will be the joy and pleasure of our beloved household, with an appetite absorbing the result of our culinary creativity.

Pork loin It is the most delicious meat if cooked properly. They say it's impossible to cook on home kitchen. Do not pay attention to the myths, they have long been debunked. Maybe the first time and it will not be very correct, but having filled your hand, you can cook no worse than professional chefs in steakhouses. Sticking to recipes and useful advice, you are sure to cook your perfect steak.

Pork loin can be cooked in many ways: on the grill, in the oven or in a pan. There is no direct relationship between the taste of meat and the method of preparation. It all depends on the freshness of the products and the marinade. You can also serve the dish with sauces and gravies, so the taste of meat can be enhanced or, on the contrary, shaded.

We will analyze several popular loin recipes step by step.

in a frying pan

This dish looks great holiday table, and on plastic plates in nature. let's figure it out now. What is included:

• pork meat;
• onion;
• sunflower or olive oil;
• spices.

It is enough to soak the pork in water for a couple of hours. Since the meat is rich in fats, it is possible to make it dry, but it is difficult, so additional complex marinades can be omitted. Then you need to rub the meat with a mixture of spices and put onions on top, leave in the refrigerator for half an hour.

Before cooking, be sure to heat the pan to the maximum temperature, pour in the oil and lay out the pieces. Fry the meat for a maximum of 5 minutes on each side, then fry the sides. That's all. Quick and easy - the loin is ready.

Nutritional value of the dish:

• calorie content - 225 kcal per 100 g;
• proteins - 47.5 gr;
• fats - 125 gr;
• carbohydrates - 102 gr.

Serve with fresh vegetables, this side dish is enough, as pork is very high in calories and nutritious.

In a pan with herbs

• lemon juice;
• a little sugar;
• fragrant herbs;
• garlic, pepper, salt;
• vegetable oil;
• soy sauce.

This gravy will give the steak an appetizing taste and aroma. Lemon juice will break down the fibers, making the steak soft and juicy, the sauce will add spice, herbs and spices to spice. Put in a container, mix, close tightly, keep for 3-4 hours.

Ingredients of the dish:

• loin on the bone;
• herbs.

Remove the pieces from the marinade, dry and leave to stand until the meat reaches room temperature. Put herbs on the bottom of the pan, pieces on top. It is recommended to fry for 5-7 minutes. Brown the meat on all sides.

Steaks will be covered with an appetizing crust and will take on the aromas of herbs. Great taste guaranteed. Eat steaks with or without a light side dish.

Loin with cream sauce

Tenderness cream sauce famous in dishes all over the world. It is served with fish and meat. Steak should be cooked classic recipe and serve it with this wonderful sauce.

Cream Sauce Ingredients:

• chicken broth is better;
• cream;
• black peppercorns;
• lemon juice;
• garlic;
• vegetable oil;
• mustard;
• salt.

In heated oil, put crushed peppercorns, add finely chopped garlic, mix. Fry the mass for thirty seconds, then pour in the cream, broth. When the mixture boils, put the cheese, which is pre-grated. After the cheese has melted, add mustard and mix until smooth. delicious sauce ready.

Steaks served with this sauce do not need to be fried to a crisp. How long to fry them, so as not to overdo it? It is enough to hold for 3 minutes on all sides in a hot pan, then reduce the heat and wait for readiness. Ready-made pieces can be poured over with sauce or served with gravy separately in a special bowl.

1. Pork must be fresh. Only such meat will bring gastronomic pleasure and will not harm health. When choosing a piece, press on it with your finger. Fresh meat will return to its original shape quickly, leaving no dent on the surface. Pay attention to color. Red is a guarantee of good quality.
2. Cut steaks no thicker than 2.5 centimeters. This will achieve high-quality roasting, save juice.
3. Take your time, marinate the meat as long as possible. It is recommended to keep the pieces in the marinade all night, if you are in a hurry, then at least 3 hours. Use spices, herbs and oil for the marinade. To enhance the taste, you can add soy sauce. A prerequisite good marinade is acid - it can be lemon juice or vinegar.
4. Do not keep the pieces on fire for a long time, a few minutes are enough. If in doubt about doneness or want meat that doesn't bleed, seal the pieces in foil after cooking, so the steaks will reach the desired doneness and the juice will remain inside.
5. Let the cooked pieces rest after frying for 10 minutes. During this time, the juice will spread throughout the steak and bring more pleasure when consumed.

Cooking recipes will help you make dream steaks, answer current questions and dispel myths. No matter how often you cook steaks, you don't have to be a professional or take a chef course. Frying the perfect meat is easy if you know the cooking process and the ingredients included in the composition. Cook for the joy of yourself and your loved ones.