Pork loin in the oven

For most hostesses, pork is not the kind of meat that is easy to handle, if only because it is not always clear which part of which dish to buy. For example, what can be cooked from pork brisket in the oven? What recipes are better for beginners to begin working with pork, what to serve such dishes with? A healthy lifestyle advocate is helpful in knowing how to cook low-fat pork loin in the oven.

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

The most tender meat is obtained a priori in sealed containers or packages. These can be ceramic pots, where the joints are closed with dough, or special baking sleeves. And if there are no such devices, foil will help out: it will not allow moisture to evaporate, and if it is not opened, the meat will turn out to be stewed rather than baked. Pork loin in the foil is best steamed, resulting in reduced cooking time. In addition, it allows you to make a fairly light dish, since no extra fat is required.

Composition:

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

Cooking:

• Meat is soaked in cold water and laid out in the middle of a large foil cut bone down. On its surface, you need to make several long transverse cuts, after which the meat is rubbed with salt and oregano.
• Cherry tomatoes are cut into circles or semicircles, then put into cuts of the loin, it is desirable to deepen them as much as possible. 2 cloves of garlic are crushed and also pushed into the cuts on the meat.
• Pork brisket need to poke 2-3 wooden skewers, or stick on the sides of 4-6 toothpicks, which, close to the meat, sit down the remaining cloves of garlic.
• Around the meat is peeled and cut into halves (quarters for large specimens) potatoes, a whole pod of hot pepper, the remaining cherry tomatoes. The foil is tightened at the top center, the seam is tightly clamped so that air is not released.
• In the preheated to 170 degrees without convection pork loin will be baked for 50 minutes. at the lower level, after which it must be set higher - to the middle one, increase the temperature to 190 degrees, and set the timer for 30 minutes. In ovens with low power, an increase in cooking time up to 45 minutes is possible.

If you follow the calorie content of the dish, you can refuse the potatoes by replacing it with fresh vegetables, which will make a side dish for baked pork loin.

A fragrant loin baked with apple

Any meat can be successfully combined with sour fruits or berries, and most often use apples for this, as the most versatile fruit. In this case, there will be no question about the choice of side dishes, as well as additional ingredients: pork loin and green apples will sound equally good with any product.

Composition:

1. Pork loin on the bone - 4 pcs.
2. Green apples - 5 pcs.
3. Salt - Pinch
4. Dill - 1 bunch
5. Onion - 1 pc.
6. Carrots - 1 pc.
7. Tomatoes - 2 pcs.
8. Adjika- 1 tbsp.
9. Spices for meat - to taste

Cooking:

• Excess fat is removed from the loin, the meat is washed and laid out 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 steaming the meat first, and only then creating a crust on it. Pork brisket need to rub with herbs and salt, after which it is given 15-20 minutes. to rest".
• The onion is shredded in half rings, the tomatoes are cut in halves or quarters, the carrots need to be broken into long and thick bars, and the apples are cut into wide slices. All the ingredients are laid out between the pieces of loin, which is lubricated with adzhika, cold water is added to the baking container in a volume of 50-70 ml, and the bowl must be covered with a lid or foil. When the dish is put in the oven, it should be unheated.

At a temperature of 180 degrees pork loin with apples will be baked for 80 minutes. Serve the dish is recommended with a sprig of dill or other greens. Grilled zucchini and bell peppers are the perfect side dish.

Porkapod cheese coat

If you are cooking pork loin not on the bone, you can serve the meat in small portions, making it a great snack. And in order to change the native taste of the product, one should pick up a marinade - the main “sound” of meat will depend on it, which will be emphasized by the additional components of the dish.

Composition:

1. Pork loin - 800 g
2. Soft cheese - 230 g
3. Mayonnaise - 35 ml
4. Semi-sweet white wine - 20 ml
5. Saffron- ½ tsp
6. Pomegranate juice - 2 tsp.
7. Ceps - 120 g
8. Sheet salad - 1 bunch
9. Cherry tomatoes - 3-4 pcs.
10. Cucumber - 2 pcs.
11. Bulgarian pepper - 1 pc.

Cooking:

• White wine, pomegranate juice and saffron are combined in a small container. Portions of pork loin, previously broken off with a wooden hammer, are also laid here. They are pressed by the press, the bowl is covered with a lid and cleaned in the cold for 2-3 hours. Ideally, leave it overnight if you cook in the evening.
• Porcini mushrooms are sliced ​​into thin slices, the cheese is passed through a grater and mixed with mayonnaise. Pickled loin is laid out on a baking sheet, covered with mushroom slices, and a mayonnaise-cheese mixture is spread on top. The baking tray is transferred to a hot (180 degrees) oven on the lower level, where the meat will be baked for 1 hour.

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

Pork loin is fairly simple to work with. This part of the pork, cut from the chest area, is perfect for baking and stewing, in addition, does not require cutting - it is easy to cook completely. The simplest recipes for its preparation imply only marinating meat and its single roasting in foil, while the more complex ones are limited only by a set of products in the refrigerator - pork loin goes well with most vegetables and fruits.