How to Prepare Pork Loin: Your Go-To Recipe Guide
The pork loin is a piece of the pig's back, but not only. There are several places where pieces of meat can be obtained, such as sirloin, tenderloin and loin. It is also prepared from the chop by removing the bone.
It can be prepared in many ways, all of them tasty and flavoursome. It is usually cooked as a whole piece, in the oven, in casseroles with various side dishes.
Here are some recipes.
Pork loin in milk
Ingredients for 4 persons
- 800 g pork loin in one piece
- 1 litre of whole milk
- grams 50 of butter
- for seasoning I use chopped sage, rosemary, garlic, salt and pepper.
Preparation
Melt the butter in a saucepan. As soon as it has melted, put the pork loin in and turn it often to brown all sides of the meat evenly. This will take about 10 to 15 minutes. Season with a couple of teaspoons of the chopped sage, rosemary, garlic, salt and pepper. Now add the milk and cook over a low heat for about an hour or until the milk has almost completely thickened. Not quite, however, because the remaining sauce will flavour the slices of meat when you cut them before serving.
Pork loin in beer
Needed
- 1 kilogram of pork loin in one piece.
- Grams 80 g finely sliced bacon.
- 1 onion
- 1 celery rib
- 1 carrot
- 1 litre of lager
- 1 clove of garlic
- 2 sprigs of rosemary
- a few grains of black pepper
- a few sage leaves
- olive oil to taste
- salt to taste
- a few juniper berries
- a tablespoon of 00-type flour
Preparation
The day before, we have to prepare the roast and marinate it overnight. Wrap the piece of pork loin in slices of bacon and tie with a string. Place a sprig of rosemary under the twine.
Prepare the carrot, celery and onion by cutting them into not very large pieces. In a large bowl put the already prepared meat with the bacon, the pieces of vegetables, the juniper berries and a few grains of black pepper. Cover everything with beer, close the bowl with cling film, place in the refrigerator and leave to marinate overnight. The next day remove the meat and dry it well. Leave the marinade, which will be used later for cooking the roast.
To give the meat flavour, I use chopped sage, rosemary, garlic, salt and pepper. Then rub a fair amount of this mixture over the meat, massaging it with your hands to make it absorb better into the meat.
In a pan put a few tablespoons of olive oil and the meat, turning it often and browning it well on all sides. This will take about 10 to 15 minutes. Now add the vegetables from the marinade. Cook for a few minutes and then slowly add the beer from the marinade until the roast is cooked through. Cook for about an hour over a low heat.
When it is cooked, remove the roast from the cooking juices. Blend the cooking juices with the vegetables in a blender until a sauce is obtained. Put it on the heat again with a spoonful of flour to thicken it. This sauce will be used to flavour the cut slices of meat before bringing them to the table.
The classic pork loin recipe
Needed
- 1 kilogram of pork loin in one piece
- 1 glass of dry white wine
- 1 clove of garlic
- 30 grams of butter
- a couple of sprigs of rosemary
- olive oil to taste
- salt and pepper to taste
Preparation
Prepare the piece of arista, removing any excess fatty meat and tying it up with kitchen string. Carve the meat evenly over the whole surface and insert pieces of chopped garlic and a few rosemary needles into the cuts. A whole sprig should be placed under the twine in contact with the meat.
Now put the butter and a couple of tablespoons of olive oil in a casserole dish and brown the meat well on all sides. It will take about 10 minutes. Wet the meat with half a glass of wine and let it evaporate. Now place the casserole dish in a preheated oven at 180 degrees for about 30 minutes, after which add the other half of the wine and leave to cook for another half an hour. Turn the roast occasionally and moisten it with the cooking juices. The roast pork loin is ready, wait about ten minutes before slicing the roast and bringing it to the table.
Also for this recipe, the ideal side dish is shredded potatoes cooked in the oven.
Pork roast in a crust
Need
- 1 kilogram of pork loin in one piece
- 1 roll of ready-made puff pastry
- 1 carrot
- 1 onion
- 1 celery stalk
- 180 g pork belly cut into slices
- half a glass of white wine
- 1 egg yolk
- salt, pepper and olive oil to taste
Preparation
Prepare a fairly fine mince with the onion, carrot and celery stalk. Put it in a saucepan with a little olive oil and fry it until golden brown.
Now add the meat and brown it well on all sides. Add the white wine and let it evaporate completely. Adjust the salt and pepper and after about fifteen minutes remove the pork loin from the heat and allow it to cool.
When cold, wrap the meat with the bacon slices. With the roll of puff pastry, now wrap the meat with the bacon and try to close it completely. Now brush the surface with beaten egg yolk and bake in a preheated oven at 180 degrees for about 40 minutes.
The roast in the crust is now ready. Allow 15 to 20 minutes before cutting it, so that the slices will remain firm. The ideal side dish for this dish is either classic baked potatoes or creamy mashed potatoes.
Pork loin in orange
Needed
- 1 kilogram of pork loin in one piece.
- 5 oranges
- 50 grams of butter
- 1 tablespoon of flour
- a few bay leaves
- a glass of dry white wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon white flour
- 1 clove of garlic
- salt and pepper to taste
Preparation
Squeeze an orange, removing the seeds. Put the grated peel of a whole orange into the juice. Add salt and pepper to the meat, massaging with your hands to penetrate well, put rosemary and bay leaf in this juice and marinate the meat for about 3 hours. During these three hours, turn the meat at least every half an hour to allow it to take on flavour. If you have more time, you can marinate the roast even overnight.
In a fairly large saucepan, melt the butter with the clove of garlic, which should be removed as soon as it is golden. Add the already marinated meat and turning it often, brown it on all sides. Now add the white wine and let it evaporate completely.
Squeeze the juice of 3 oranges and mix it with the balsamic vinegar and a glass of water. Add this juice to the meat and simmer for at least two hours, adding a little water if the sauce tends to dry out too much.
Remove the meat from the heat and wrap it in foil. This will prevent the meat from drying out too much.
Now let's prepare the sauce. Take the cooking liquid and strain it through a colander. Add the flour, put it on the heat and let it thicken a little. The resulting cream will season the slices of meat, together with a few orange slices, before serving.
Pork loin in apples
Needed:
- 1 kilogram of pork loin in one piece
- 4 golden apples
- half a litre of meat stock, including stock cube
- 1 glass of white wine
- 2 sprigs of rosemary
- 1 clove of garlic
- Salt, olive oil and pepper to taste.
Preparation
Peel the apples and cut them into rather small pieces. Now chop the rosemary and mix with a little salt and a pinch of pepper. Using this mixture, massage the meat with your hands to give it more flavour.
In a saucepan fry the clove of garlic, which you will remove when it is golden, and add the meat, turning it often so that it cooks evenly on all sides.
This will take about 15 minutes. Now add the white wine and let it evaporate completely. Add the chopped apples to the meat, moisten with the already hot stock and cook over a low heat for about an hour, covering with a lid and turning the meat often to allow it to season on all sides.
When it is cooked, remove the meat from the casserole dish and puree the stock and apple sauce with a blender to obtain a fairly liquid sauce that you will then put on the slices of meat before serving.
Finally, this type of roast is the ideal complement to our Sunday lunches or when we have guests. It is delicious and tasty and can be prepared with various side dishes. It is a recipe more suitable for winter or autumn than for summer as it is hot.
