Pork loin- meat rich in a variety of useful trace elements that strengthen the human immune system. From the product are nutritious and succulent dishes that can be served on the festive table. The best option cooking meat is baking in the oven.

Meat selection

You need to focus on the smell of the product. If the meat is of high quality, it will be fresh and pleasant. If not - sour and rancid. It is better to buy pork loin on the bone, where the ribs are visible. This will help the hostess make sure that she has acquired the back part. And also freshness can 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 spots and bruises, then it is spoiled.

Sala should not be too much. AT fresh meat the layer will be white. If it is yellow, the animal was old. When you press the meat, you should look at the speed with which the dent is restored. If it's fast, you can buy the product. If it's slow, it's not fresh.

Preliminary preparation

Pork is washed, dried with a paper towel, cut into small pieces (rib bones serve as a guide). Do not cut the meat to the end, because of this, the piece may be 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, pounded thyme, coriander seeds are also placed there.
• The mixture should be infused for some time.
• Pork is poured with marinade, small cuts are made on it. Inserted into them Bay leaf.
• The meat goes to a cold place. Occasionally it gets, watered with the remaining mixture.

Oven Recipes

There are many ways to bake. You can use a large piece of meat by roasting 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 cooking simple, but very delicious dish You will need the following set of products:

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

Pork is trimmed, not too much fat should be left. After 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. It is carefully rubbed with oil and placed to marinate in a cold place overnight. The oven heats up to 180 degrees. The meat is sealed in foil and placed to bake for an hour. When the time is up, the foil opens and the loin cooks for another hour until it is golden brown.

Mustard honey

original and spicy taste able to impress 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 suneli hops;
• basil;
• a teaspoon of paprika;
• 3 garlic cloves;
• a teaspoon of soy sauce;
• ground ginger.

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

With tangerine sauce

To make a dish exuding amazing flavor, you need to prepare:

• loin;
• 4 tangerines;
• 2 garlic cloves;
• salt;
• 2 tablespoons of wine vinegar;
• 5 grams of chili pepper;
• pepper;
• 2 teaspoons of 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, it is rubbed with a sieve. The loin is peeled and washed, then fried in hot oil until it becomes ruddy. Salted, peppered, laid out on foil. It is smeared with sauce, carefully sealed and placed in the oven, heated to 190 degrees for 1.5 hours. Every 20 minutes the foil is opened, the pork is smeared with a tangerine mixture.

Roll

delicious treat stuffing is being prepared from these products:

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

The meat is washed and dried, cut lengthwise (no need to cut it through). Unfolding. Salted, seasoned. Covered cling film and left in the refrigerator for several hours. The greens are crushed, mixed with finely chopped cheese. The mixture is laid out 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 rather long bacon. The workpiece is fixed with skewers and baked in foil in the oven, which must be heated to 180 degrees. The treat takes 60-70 minutes to prepare.

cutlets

Not only adults, but also children will be happy with such a treat.

Have to take:

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

The meat is washed, dried, gets rid of excess water and heated in a frying pan in hot oil. No need to salt or season the loin. On a medium heat, the pork is fried until it acquires a golden crust. Each side is fried for 1-2 minutes. The side that is already fried can be salted and peppered. The form is lubricated with oil, neatly placed in it fried billets, which are well 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 a 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 these components:

• 800-900 grams of boneless loin;
• 150 grams of cheese;
• a little white semi-sweet wine;
• 35-40 milliliters of mayonnaise;
• 2 teaspoons of 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, cut into small pieces. It is placed in a bag and carefully beaten off. Juice is poured into wine, spices are added. Pieces of pork are sent to the marinade 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.

Pork is laid out on a baking sheet. The cheese is grated and mixed with mayonnaise. A mixture of mayonnaise and cheese is laid out on each piece of meat. The oven warms up to a temperature of 180 degrees, you need to place the workpiece in it and bake it for an hour. Tomatoes and peppers are cut, the 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 cooking.

Baked with potatoes

A hearty treat to cook from these 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, marinated for about two hours. Vegetables are peeled and cut. Potatoes - circles, onions - rings. Carrots are rubbed on a grater. Potato circles, onion rings and carrots are laid in layers in the form. The cream is salted, whipped until the salt dissolves. The mixture is poured over the vegetables. Pork is laid on them. The workpiece is covered with foil and cooked at 190 degrees in the oven. The treat will be ready in an hour. Remove the foil 15 minutes before.

For how to cook baked pork loin in tangerine sauce, see the following video.

Of course, pork is difficult to classify as light and wholesome food to be eaten every day. But nevertheless, sometimes you really want to treat yourself to a soft and mouth-watering steak, from one look at which “drooling” begins.

Our today's recipe - pork loin in the oven, will appeal to all meat-eaters and lovers hearty meals! Carefully follow the cooking technology, and then you will get the most tender meat, which will be difficult to resist!

Ingredients:

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

1. To make the meat as soft and juicy as possible, we first marinate the loin, then quickly fry on each side for golden brown, and the final step will bring the pork to fully prepared in the oven. So, let's start with the preparation of the marinade. First of all, grind the peppercorns, cloves and rosemary needles in a mortar.
   
2. We wash the meat, blot it with a paper towel, and then generously rub it with salt on all sides and garlic cloves. We put the pork in a spacious dish with sides (for example, in a baking dish). Sprinkle each piece with a spicy mixture of pepper, cloves and rosemary. Garlic, which was rubbed with meat, is also thrown into a container.
   
3. Squeeze juice from lemon and oranges for marinade. Mix with mustard, liquid honey and olive oil.
   
4. Pour the pork loin with the resulting oil mixture. Cover the bowl with cling film and place in the refrigerator overnight. Thanks to the long pickling, the loin will turn out to be as saturated as possible.
   
5. We take out the marinated meat from the refrigerator and remove it from the marinade. Pat dry with paper towels and let the meat come to room temperature. We very carefully heat a thick-bottomed frying pan and lay out pieces of pork on a hot surface. Fry each side strong fire until a firm golden brown is obtained. Then we also fry the sides of the meat pieces - this way we seal the juice.
   
6. Next, put the pork in a heat-resistant container and bring to readiness 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 task is to get baked, but at the same time soft and juicy steaks. We maintain the temperature at 180 degrees.
   
7. We allow the meat to “rest” after baking for 5-10 minutes, and then proceed to the meal. We supplement the dish with herbs and vegetables. Also available with meat

Roasting pork loin in the oven can be turned into a real culinary journey through recipes. Since, in addition to a piece of tenderloin, a huge amount of seasonings and spices are added to the marinade, the variety of which allows you to compose incredible tastes. Soft and juicy roasted pork delicious dinner, a royal hot dish for the holiday menu. A piece of cold loin can be added to cold cuts and served among appetizers. Or put on bread and offer for breakfast.

In my selection of recipes, I'm sure you'll find something interesting for yourself. But first, let's figure out what a loin is, where it comes from. This is a piece of pork taken from the back of a pig. It has a meat component with no large quantity fat. Due to the structure, when baked in the oven, the meat turns out amazingly juicy, soft. This part is considered one of the most delicious, first grade. Suitable for cooking diet meals, because it does not have too many calories (per 100 gr. 240 kcal.).

How to deliciously bake pork loin in the oven with a whole piece

Here is a classic universal cooking option. With an abundance of seasonings and spices, thanks to which the meat will become tasty and juicy. Served on the table in cold and hot form.

Take:

• Loin large piece- 0.5 kg.
• Garlic cloves - 5 pcs.
• Marjoram - a small spoon.
• Thyme - 5 branches.
• Black pepper - 0.5 small spoons.
• Salt - a pinch.
• Sunflower oil - a spoon.

Cooking:

1. Rinse a piece of tenderloin, dry with a paper towel.
2. Make small cuts over the entire surface of the piece, stuff with garlic cloves, divided into 4 parts.
3. Mix salt with marjoram, thyme and pepper, carefully rub a piece.
4. sprinkle vegetable oil. Wrap with cling film, place on the shelf of the refrigerator to marinate. Allow a good margin of time before cooking, 5-7 hours, ideally you need to leave the meat overnight.
5. Preheat the oven to 180 ° C. Place a long sheet of foil on a baking sheet, leaving part of it to wrap the workpiece.
6. Put the pork on foil, wrap it conscientiously, leaving no holes.
7. Bake on the timer for 1 hour. Then unfold the foil, return the baking sheet to the oven.
8. Cook for exactly one more hour, watching to make sure the top doesn't burn. A beautiful ruddy crust on a piece will tell you about the readiness of the dish.

How to cook delicious loin with potatoes in foil

On the holiday table the dish can become a "crown". Delicious soft meat will appeal even to picky eaters. I really like to bake any meat in cream, because they give the pork a special tenderness. And potatoes, in addition, soaked in meat juices, are ready to eat first.

Would need:

• Loin steaks - 4 pcs.
• Cream 20% - a glass.
• Potato - 1 kg.
• Big carrot.
• Large bulb.
• Salt, seasonings for meat.

How to do:

1. Divide the pulp into steaks, marinate, rubbing with seasonings for 1-2 hours.
2. Peel the vegetables, chop the carrots into slices, cut the potato tubers in the same way. Chop the onion into half rings.
3. Lightly spray the mold with oil, lay the pillow from the potato layer.
4. Scatter onion and carrot slices on top.
5. Salt the cream, pour over the vegetables. Arrange steaks on top.
6. Cover the form with a sheet of foil, place in an oven heated to 190 ° C.
7. Set the timer for an hour, but a quarter of an hour before the signal, remove the form, remove the foil. Return to bake before the end of the set time.

Loin on the bone in soy sauce with mustard and honey

I advise you to bake on the bone, choose a piece with a small fat layer. The aroma of baked meat will spread throughout the apartment, because the tender, spicy, with a spicy taste, the food resembles Asian dishes.

You will need:

• Pork - 1 kg.
• Mustard, ready - a small spoon.
• Honey is the same.
• Garlic cloves - 3 pcs.
• Soy sauce - a teaspoon.
• Khmeli-suneli - a teaspoon.
• Paprika is the same.
• Ginger, powder - ½ small spoon.
• Thyme - the same.
• Basil - the same.
• Salt - a pinch.
• Pepper - a pinch.

How to bake:

1. Combine in a bowl all the seasonings listed in the recipe list.
2. Coat the piece on all sides, put it in a bowl with spices, cover. Send to marinate overnight.
3. Transfer the marinated meat into a mold, set to cook at 190 ° C. The approximate cooking time is an hour, depending on the thickness of the pork piece.

Grilled loin steaks without pickling

The recipe will appeal to summer residents - the happy owners of the barbecue. Suitable for a picnic, or cooking loin in the oven on the grill. A great alternative to the much-loved barbecue.

• Loin - kilogram.
• Salt - 2 teaspoons.
• Black pepper - 2 teaspoons.
• Seasoning for pork.
• Sunflower oil - 8 large spoons.

Cooking:

1. Cut the pork piece into portions, into steaks.
2. Mix spices in a bowl, add oil.
3. Brush steaks with marinade and place on wire rack. Brush the pieces with the seasoning mixture several times during the frying process. The frying time depends on the thickness of the cut.

Juicy and soft loin in the sleeve

It is more convenient to bake pork in small pieces, so take boneless meat. The meat is cooked in own juice, becomes very juicy, soft.

Take:

• Pulp - 1.5 kg.
• Onions - 3 heads.
• Garlic - 3 cloves.
• Salt - ½ teaspoon.
• Seasonings for pork.

We bake:

1. Rinse the tenderloin, pat dry. Rub with spice mixture.
2. Peel the vegetables, divide the bulbs into 6-8 parts.
3. Put the pieces of meat in a roasting sleeve, interspersed with vegetables. Tie up the bag, move to the refrigerator. Take a break long enough for the pork to marinate (ideally overnight).
4. Put the sleeve on a baking sheet, poke a few holes for steam to escape.
5. Send to the middle level of the oven, preheated to 190-200 ° C.
6. After 1.5 hours, slightly open the sleeve. Continue cooking until a delicious crust appears on the surface of the loin. Approximate baking time is 10-15 minutes.

Loin Chops with Tomatoes and Cheese - Recipe (Step by Step)

According to the cooking technology, the dish resembles the famous French meat. Worthy of inclusion in the menu for a festive treat. The original recipe does not contain mushrooms. But I always add.

• Pork loin - 1 kg.
• Tomatoes - 2 pcs.
• Bulb.
• Cheese - 100-150 gr.
• Salt, favorite spices.

How to cook:

Cut the tenderloin with a small layer of fat across the fibers. The thickness of the blanks is about 2 cm.

Beat a little with a hammer, covering with cling film to protect the surroundings from splashes. Pepper and salt immediately.

Dice the onion.

Mushrooms cut into slices. Fry together until golden.

Lay foil on the bottom of the pan. Arrange the chops at some distance from each other.

Lay mushroom roast on each piece. Then cover with tomato slices.

Baking time at a temperature in an oven at 180 ° C is approximately 40 minutes.

After the timer signal, remove the baking sheet, sprinkle generously with grated cheese on top of the blanks.

Return to an additional roast for 15 minutes. You will see a browned crust, take out the dish and bring it to the table.

Pork loin in foil - a delicious marinade

In this case, we can safely say that the taste of the dish depends on the marinade. I propose to complicate not only it, we will make a real masterpiece by stuffing a piece of meat and flavoring it with sauce. Prepared as a whole piece, which is then divided into portions.

Take:

• Meat - 1 kg.
• Garlic - 3 cloves.
• Wine, white - 50 ml.
• Olive oil - 50 ml.
• Butter - 20 gr.
• Mozzarella cheese - 30 gr.
• Bacon - 100 gr.
• Rosemary - a few branches.
• Thyme - 5 branches.
• Sage - a pair of branches.
• Bay leaf - a couple.
• Pine nuts - 50 gr.
• Pepper, salt.

How to cook:

1. Be sure to dry the pork tenderloin well.
2. Connect everything in a bowl spices(rosemary, sage, thyme). If fresh is not available, substitute dried from a sachet. Crush garlic with a press, crumble bay leaves, add pepper. I advise you to use allspice and regular peppercorns. Grind it yourself, in a mortar, then the spice will be much more aromatic. Pour olive oil into the bowl, mix thoroughly. For uniformity, you can break through the marinade with a blender.
3. Rub the pork with the mixture, hide, wrapping with a film. Put in the refrigerator for a day (at least 12 hours).
4. On the day of preparation, make a longitudinal cut along the entire length of the piece. Do not cut to the end, make a pocket for the filling.
5. Rub the cheese, crush the clove of garlic, crumble the butter in any way (grate or divide into pieces). Add thyme, sage, crushed pine nuts. Mix the ingredients - this will become the filling.
6. Put the mixture in your pocket, fasten with a toothpick.
7. Wrap a piece of meat with bacon to hold it tightly, fix it with a thread.
8. Put the workpiece in a form covered with foil. If there are herbs left, lay them on top of the leaves. Cover with the free piece of foil.
9. Bake at 180 ° C. When the first 10 minutes have passed, spill the workpiece with wine. Reduce the temperature to 150 ° C. Turn on the timer for 1.5-2 hours. At the end of cooking, making sure that pink juice does not stand out from the meat, unwrap the dish. Hold in the oven until a beauty forms in the form of an appetizing crust.

Video recipe: loin baked in the oven in orange glaze

Awesome baking option. As you watch, you're already salivating. But I cooked a similar dish, so I confirm: it is incredibly tasty. The pork is soft, juicy, the gravy is such that you can dip the bread and enjoy no less than the meat itself.

Very tasty pork is obtained according to this recipe. It seems to me that bad pork does not exist at all. At least I haven't tried it. Baking pork loin in the oven in foil is very simple. The difficulty lies only in the fact that then you need to wait until it cools down, and your hands strive to cut off a tidbit.

Pork loin will decorate not only casual table but also festive. Guests will love it for sure. Prepare and see for yourself.

To prepare the baked pork loin in the oven in foil, immediately prepare everything necessary ingredients(honey did not get to the photo shoot, because it ran from the store).

Wash the meat and pat dry with paper towels. Mix a mixture of ground peppers with salt and rub well into the meat, do it 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 of the chopped slices of garlic. Put the rest along the meat.

Arrange the washed rosemary sprigs on top.

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

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

Transfer the roasted pork loin to a serving dish and let it cool completely.

Pork loin is a meat piece of pork from the back, which has not much fat and very delicate fibers, and due to its structure and taste is first-class meat. The loin is completely lean and quite dietary - only 240 calories per 100 grams of product, but rich in a large amount of amino acids. There are many dishes from the loin, because they just don’t cook from it - they bake, fry and marinate. The loin cooked in the oven is not only very juicy, but also delicious. Such meat comes out dietary and tender, perfectly complementing any side dish.

Baked loin - classic

Such a pork loin is quite versatile and its recipe is basic. Spices can be selected to your taste, the main thing is to maintain the sequence of cooking processes. And a delicious fragrant dish will be on your table in two hours.
Ingredients:

• vegetable oil - 20 ml.
• loin - 500 g
• marjoram - 1 tsp
• salt - to taste
• thyme - 5 sprigs
• ground black pepper - 1/2 tsp
• garlic - 5 cloves

1. Peel the meat of the loin, leaving a small layer of fat.
2. Stuff the pork with garlic, making small cuts on the surface of the meat.
3. Grate the loin with spices, pepper and salt.
4. Rub meat well with vegetable oil. Send the loin to marinate in the refrigerator overnight.
5. Preheat the oven to a temperature not exceeding 180 degrees and place the loin for baking for an hour, carefully sealing it in foil.
6. After an hour, open the foil and leave the meat for another hour for a ruddy crust and golden color.
7. You can serve the loin to the table both hot and cold along with mustard or hot sauce.

Mustard-honey loin

Such meat comes out very fragrant, tender and piquant, has a bright spicy-sweet taste. This dish will great option both for the solemn menu, and everyday.
Ingredients:

• mustard - 1 tsp
• pork loin - 900 g
• honey - 1 tsp
• black pepper - 1/4 tsp
• thyme - 1/2 tsp
• salt - to taste
• suneli hops - 1 tsp
• basil - 1/2 tsp
• paprika - 1 tsp
• garlic - 3 cloves
• soy sauce - 1 tsp
• ground ginger - 1/2 tsp

1. Wash the brisket well and clean it. For this dish, the loin on the bone is best suited.
2. Mix the components of the marinade: spices, sauce, spices, chopped garlic, honey and mustard.
3. Soak the loin in the marinade overnight, placing in a cold place.
4. Put the sprigs of thyme in a heat-resistant form, on which to place the marinated meat. Pour the remaining marinade into the form with the loin and send to bake for about an hour at a temperature of 190 degrees. The readiness of the meat can be easily checked by cutting the meat. The white color of the fibers means that the meat is completely cooked.
5. Serve the loin with grilled vegetables or a light vegetable salad.

Stuffed loin

This pork recipe is great for an arsenal festive dishes, because it is not only extremely tasty, but also beautifully presented.
Ingredients:

• pine nuts - 50 g
• rosemary - 4 sprigs
• loin - 1 kg.
• olive oil - 50 ml.
• thyme - 5 sprigs
• garlic - 3 cloves
• mozzarella - 30 g
• salt - to taste
• smoked bacon - 100 g
• black peppercorns - 4 pcs.
• white wine - 50 ml.
• butter - 20 g
• bay leaf - 2 pcs.
• sage - 2 branches
• allspice - 4 pcs.

1. Clean and wash the meat well. Remove excess moisture. Make small cuts all over the loin.
2. Mix rosemary, thyme, sage salt, bay leaf, pepper and garlic, pour spices with oil and grind in a blender.
3. Grate the loin with a fragrant mixture, place in a plastic container and refrigerate for a day.
4. After the pickling process, you need to make a longitudinal incision along the loin, without cutting the meat to the end.
5. Grate butter, cheese and garlic. Combine butter, garlic, cheese, thyme sprig, sage leaf and pine nuts in a small bowl. Stuff the meat with the mixture and wrap the loin tightly in bacon.
6. Place a few sprigs of rosemary on the surface of the meat and tie the loin with cooking string, securing the bacon and spice.
7. Bake the meat in the oven at 180 degrees for about ten minutes. Then pour wine over the loin and, lowering the temperature to 150 degrees, leave to bake for 2-2.5 hours. During cooking, pour the meat juice over the loin.
8. Before serving, let the meat cool slightly, remove the rosemary and cooking thread. Serve the dish to the table with baked potatoes or vegetables.

Loin with tangerine sauce

This is gourmet dish rich in spicy aromas, bright taste and piquant aftertaste. Such a main dish is suitable for any occasion, as the combination of such meat is universal with all types of side dishes - from rice - to potatoes and vegetable sautés.
Ingredients:

• tangerines - 4 pcs.
• garlic - 2 cloves
• salt - to taste
• wine vinegar - 2 tbsp.
• chili - 5 g
• black pepper - to taste
• honey - 2 tsp
• soy sauce - 2 tbsp.

1. Squeeze juice from tangerines into a saucepan. Add honey, spices, minced garlic, wine vinegar and soy sauce. Boil the sauce until it boils so that it acquires a slightly thick consistency. Let the sauce cool down. Rub the mixture through a sieve.
2. Clean the meat and wash well.
3. Fry the loin over high heat until golden brown. In this way, the juice will be preserved inside the meat and the beautiful color of the meat will be preserved.
4. Salt the loin, pepper and put on food foil.
5. Lubricate the loin generously with tangerine sauce, seal the foil and put in the oven for an hour and a half at 190 degrees. Every 20 minutes, open the foil and brush the meat with the sauce.
6. Decorate the finished dish with tangerine slices, rosemary sprigs and serve with the remaining sauce to the table.

caramel loin

This dish not only turns out to be extremely juicy, but also with a delicate, golden and delicious caramel crust that complements the meat, giving a balanced taste.
Ingredients:

• garlic - 3 cloves
• loin - 900 g
• salt - to taste
• powdered sugar - 1.5 tsp
• honey - 1.5 tsp
• carrots - 1 pc.
• water - 1 tbsp.
• onion - 1 pc.
• rosemary - 2 sprigs
• wine - 150 ml.
• tomato paste - 1 tbsp.
• meat broth - 300 ml.
• black pepper - 1/2 tsp
• butter - 2 tsp

1. Wash the meat, make small cuts on the surface of the fatty part of the meat, rub the loin with pepper and salt.
2. fry powdered sugar on the butter to a golden hue. Intervene tomato paste and soak for about five minutes.
3. Place the mixture in an ovenproof dish. Put the meat on the mixture with the powder - the fat layer down. Pour the brisket with wine and broth.
4. Peel the carrots, cut into large pieces. Wash the celery stalks well and chop coarsely.
5. Arrange the vegetables around the loin along with the garlic and rosemary.
6. Bake the meat for about half an hour at 180 degrees. Then the vegetables must be removed from the container, otherwise they will lose their shape and texture.
7. Turn the meat over and bake for another 1.5 hours.
8. Mix water and honey. Lubricate meat with syrup 10 minutes before cooking.
9. Cut the meat into pieces and serve with roasted vegetables and wine.

Loin carbonate

This baked butter is perfect for independent dish, and as an addition to canapés, sandwiches and toasts.
Ingredients:

• loin - 1 kg
• black pepper - 5 g
• suneli hops - 0.5 tsp
• apples - 2 pcs.
• garlic - 2 cloves
• salt - to taste
• mustard - 1 tbsp.
• bay leaf - 2 pcs.

1. In a deep saucepan, mix two large spoons with salt, 1.5 liters of water, bay leaf and pepper. Boil the brine, then cool completely.
2. Place the loin in the liquid for two hours.
3. Then dry the meat thoroughly, stuff with garlic slices.
4. Coat the loin with mustard, pepper and tie with kitchen string.
5. Chop apples and place on foil. Put the loin on top and wrap tightly.
6. Bake the meat for 1.2 hours at 180 degrees, gradually lowering the temperature to 150 degrees.
7. Serve carbonate cold, removing string and apples.

Loin dishes are very versatile, tasty and fragrant. This dish is suitable for any occasion, diluting with spicy combinations any holiday menu. Experiment with various recipes pork carb and choose your favorite holiday recipe.