Loin is an excellent option for a gala dinner. This kind of roast for sure everyone will like it. However, it is worth knowing how to choose a good piece of pork loin. The quality of the product has a significant impact on the final taste of the dish.
Good pork loin stands out uniform, light pink color. The color should be neither too pale nor too dark. Its surface should be slightly shiny. Avoid products with a gray color, which may indicate lack of freshness. Choose meat with delicate, white fat spots. As you know, fat is a carrier of flavor and plays an important role in the juiciness of the pork loin.
It may happen that the pork loin will dry out during baking. There may be several reasons for this state of affairs. One of the most common is heat treatment at high temperature for too long. As a result of this action, the pork loin loses moisture and thus succulence. It then becomes dry.
It’s worth remembering that loin it’s quite lean meat. The lack of fat can contribute to the fact that our roast it won’t be as juicy as it should be.
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To obtain tasty and juicy baked pork loin, it is worth knowing rules for proper baking technique. The meat should be prepared in an oven preheated to approx 180-190 degrees Celsius. We should allocate for every 1 kg of pork loin about 50-60 minutes of baking. It is a good idea to check the temperature of the meat throughout the entire process special thermometer – the dish will be ready when the meat inside reaches approx 70 degrees Celsius.
Before putting it in the oven, it is worth frying the pork loin on all sides in a pan. This type of action will have a positive effect on its juiciness, because quick frying will lock the juices inside the meat, so it will not be so dry.
Probably the best way to avoiding the pork loin from drying out and keeping the meat juicywill be surrendering it marinating. A few hours in a properly prepared marinade will make the pork loin not only taste better, but also become more tender delicate and fragile.
We already know that the marinade can significantly affect the juiciness of the food being prepared loin. How can it be prepared? Try this quick and uncomplicated recipe! To make it you will need the following ingredients:
- 4 tablespoons of oil;
- 1 tablespoon of apple cider vinegar;
- 3 teaspoons of ground sweet pepper;
- 3 teaspoons of dried marjoram;
- 1 teaspoon of rosemary;
- 4 cloves of garlic;
- 1 tablespoon of salt;
- half a teaspoon of pepper.
Importantly, the amount of the above ingredients is enough to marinate approx 1 kg of pork loin. If we have more meat, we need to adjust the amount of these ingredients increase.
Preparation method:
- In a bowl, combine the oil and apple cider vinegar, add spices and pressed garlic, then mix everything thoroughly.
- Pierce the pork loin and coat it thoroughly in the marinade. Then place the meat in an ovenproof dish, cover it and put it in the fridge for about 8 hours (or preferably overnight). After this time, the pork loin is ready for baking.
Bake the marinated pork loin in 200 degrees Celsius for about half an hour covered. For another half hour, reduce the temperature to 180 degrees Celsius. After this time, the meat should be ready. We can serve them with potatoes from water or classic puree. Let’s also not forget about vegetables – preferably in the form of a fresh salad. Guests will be delighted with the juiciness of the baked pork loin and will certainly demand more!
Source: Terazgotuje.pl, kontakter.pl
