How to perfect the roast: Juicy pork loin every time
This simple roast often saves the day. I always prepare it when I'm out of ideas for dinner. It pairs well with all types of side dishes. And another situation? When I need something extra for sandwiches or as an appetiser. It tastes great cold as well.
Roasting a whole pork loin seems like an incredibly easy task. It's often said there's no simpler roast. However, there's always the concern that the meat will turn out too dry. Pork loin without juiciness tastes significantly worse.
The best pork loin for roasting
How to avoid bone-dry pork loin? The very first step is crucial: choosing the right meat. The centre cut pork loin is the best option and should be light pink in colour. If it's too dark, it might be tough.
It's also advisable to avoid lean meat. The fat ensures the roast's juiciness. Ideally, find a piece of pork loin that is evenly marbled with a delicate layer of fat. A piece of pork loin for roasting must weigh over 1 kilogram, because a smaller piece will definitely dry out. It should also be as fresh as possible. It's best to roast it on the day of purchase.
The pork loin won't be dry
There are a few more tricks to ensure the pork loin doesn't dry out. When you have more time, it's worthwhile to marinate it. Ideally, rub it overnight with a mixture of oil, mustard, and spices; you can also add beer.
If you want to roast the pork loin faster, rely on vegetables like onions or carrots and fresh herbs, which also affect its juiciness. Before roasting, it's good to sear the chosen piece of meat, and once it's in the oven—regularly baste it with water.
The easiest recipe for whole roasted pork loin
Ingredients:
- 1.5 kg pork loin,
- 4 tablespoons butter,
- 1 onion,
- several cloves of garlic,
- a sprig of fresh rosemary (optional),
- 1 tablespoon salt,
- marjoram, paprika, coriander to taste,
- a few juniper berries,
- pepper to taste,
- 250 ml cream (optional),
- oil for searing.
Preparation:
- Wash and pat dry the pork loin.
- Mix all the spices, and prepare the juniper berries in a mortar.
- Rub the pork loin with the herbal mixture and set it aside in the fridge for an hour.
- Next, sear the meat on all sides in well-heated oil.
- Peel the onion, slice it and place it at the bottom of a baking dish. Lay the sliced garlic cloves on top.
- Place the pork loin on top of them, add the butter.
- Cover everything with aluminium foil, then place in a preheated oven at 175°C for 1.5 hours.
- After this time, remove the foil, add rosemary, and roast the pork loin uncovered for another 30 minutes.
- You can mix the fat from the dish with the cream, heat slightly, and serve slices of pork loin with this sauce.
