The end of summer and the onset of autumn with its cold weather evoke thoughts of nourishing and dense food. For example, about pork loin. Rainy windy weather, slush outside the window makes you think about a warm and cozy home, where you can tinker a little in the kitchen. It seems that the pleasant aromas of baked pork loin and embrace all the household in their arms.
A hearty meal does not have to be heavy. I offer you this amazing dish, on the one hand, so exquisite that it can be served to guests, on the other hand, it is simple enough to prepare for an ordinary everyday meal. Pork loin is also called the second white meat, resembling chicken meat. It has a lot of vitamins and amino acids. If you buy high-quality pork loin from a trusted seller, then this is a great option for healthy food.
Bake in the oven is one of my favorite ways of cooking, because it requires minimal preparatory work. While the dish is being prepared, you can clean the kitchen, wash the dishes, set the table or make a salad.
Level of difficulty: medium difficulty.
Time for preparing: 3 hours.
To make pork loin you need the following ingredients:
– 1 kilogram of potatoes
– 1 kilo nut squash
– 4 carrots
– 3 shallots
– 4-5 cloves of garlic
– salt, pepper – to taste
– 1 tablespoon of a mixture of herbs (oregano, parsley, rosemary, thyme, marjoram, etc.)
– 50 grams of olive oil
– 5-7 sprigs of fresh thyme
– 1-2 tablespoons of fresh parsley
I was cooking pork loin on a brazier. At first she tied the meat with kitchen twine at a distance of 3 cm between the turns. I didn’t go too far here: I just tied one knot, cut off the excess ends and moved on to the next section.
Tying meat helps to keep its shape while it is baking. If it is not fixed, the meat will become flat and lose the correct round shape. This method will help more evenly fry the dish.
Smeared a piece of salt, pepper and coriander. You can use any other herbs or spices that you like more.
In a food processor, chopped garlic, parsley and thyme.
She added olive oil and Dijon mustard and mixed everything again.
In fact, I prefer to chop the garlic and herbs manually, then add the oil and mustard and mix everything in a small bowl. Just do not really like to wash the food processor. But this time I decided to take it for help.
Naterla koreyku mixture of garlic and herbs. She put the meat in a large cooking bag for frying, sealed it tightly and put it in the refrigerator overnight.
I really like to marinate such a big piece of meat all night. This allows the various aromas of herbs to penetrate to the very center of the piece. The longer the bones lie, the better they will salt and become more tender. If you plan to prepare the dish on the same day, then I recommend to marinate at least for several hours. For example, put pickle in the morning, and cook in the afternoon.
The next day, I took the loin from the fridge and let it stand at room temperature for about 30 minutes. If you immediately send it to the oven, the meat will be cooked unevenly and in the end it will turn out more rigid.
I warmed the oven to 150 degrees.
Put the pork loin inside the brazier. Baked for 1 hour.
Meanwhile, washed, cleaned the potatoes. Cut it into cubes 4-5 cm thick.
Peeled and diced 2-3 cm thick squash nut.
I cleaned and cut the carrots with rings of 1-2 cm thick.
I put the vegetables in a large steamer and cooked for about 10 minutes.
If there is no steamer, you can put the vegetables in a saucepan, add water, bring to a boil and cook for 15 minutes, and then drain the excess water. You can cook a willow microwave. To do this, pour 3 tablespoons of water on the bottom of the bowl, put the vegetables on top and close all the plastic wrap tightly. To make steam, make a few holes in the film.
In a large bowl, mixed shallots, garlic, thyme, dried herbs, salt, ground black pepper and olive oil.
I added some vegetables to the bowl and mixed everything.
After the brisket roasted for 1 hour, increased the temperature to 220 degrees. At the same time, she took out a baking sheet and put vegetables on the bottom of the roaster.
Roasted pork and vegetables for another 25-35 minutes. Then she took the pork loin from the roaster to give her a little rest, and the vegetables continued to bake even more for 15 minutes.
It is very important to allow any baked meat to cool slightly, so that all the juices in it are evenly distributed and not dripping when you cut the slices. The meat is so juicy and tender that it does not require any additional sauce.
Sliced meat slices, laid out on the edges of a side dish of vegetables. Such meat can be used for making sandwiches. Believe, it turns out very tasty!