The part of the pork carcass that is called is often sold together with rib bones and this is a great example for the holiday table. The loin on the bone, glazed with honey and paprika, marinated with fresh marjoram leaves and garlic - sounds tempting and will decorate any celebration.

You will need:

• pork (loin on the bone) 1.3-1.5 kg
• garlic 6 cloves
• marjoram 2 handfuls of fresh leaves
• orange 1 pc
• salt 2 tsp
• ground black pepper 1 tsp
• olive oil 3 tbsp

Glaze:

• lemon juice 1 tbsp
• honey 1 tsp
• paprika 1 tsp
• olive oil 1 tbsp

Step by step photo recipe:

Here is such a wonderful specimen - - insistently asks to turn it into a culinary masterpiece.

And this - get to know - a popular Mediterranean herb. In ancient Egypt, a bouquet of this herb was given as a token of admiration. The aroma of marjoram is sweet, spicy-floral, reminiscent of camphor, the taste is sharp-spicy, burning, thin and sweet. Getting fresh marjoram in Russia is a great success, especially in the provinces, so if you do not have fresh marjoram, use dry seasoning (2-3 tablespoons).

Prepare the marinade: tear leaves from marjoram (2 handfuls) and grind them together with garlic and salt in a mortar or in a blender grinder, add pepper and olive oil, mix.

Advice: do not throw away the twigs left from the marjoram. They can be dried and added to other dishes, such as rice.

Loin wash, dry with paper towel, cut on the bone, but not completely, so that the piece does not lose shape. If you were served such a dish in a restaurant, you would definitely clean the bone from the meat, but I do not advise you to do this, because there is a small amount of fat on the bone, which, during baking, will add juiciness to this rather dry part of the pork.

Rub the marinade over the meat, place in a bowl, cover with cling film and refrigerate for 2 hours or overnight.

Meat is easy to cook in special baking bags. If there is no package, bake in a goose or any container that can be closed with a lid or foil. If this is your first time cooking in a bag, then read →
Put the meat with the marinade in a roasting bag and place the bag on a baking sheet.

Squeeze the juice from one orange (0.5 cup) and pour it into the bag.

Secure the bag with a clip or tie loosely with a thread, leaving a hole for the steam to escape. You can cut the ribbon from the top of the bag and tie it.

In this form, put the meat in a preheated oven t 180°C for 1 hour.

Prepare the frosting- you will lubricate the meat with it so that it acquires a bright, sweet and sour and very appetizing crust - mix lemon juice, honey, paprika and olive oil.

After 1 hour take the meat out of the oven, remove the clip, or simply cut off the top of the bag. Be careful not to burn yourself with steam! Brush the loin with glaze using a brush and place back in the oven. Repeat this procedure every 10-15 minutes. It will take 40-50 minutes for the meat to be covered with a crust..

Pork loin on the bone, fried in a pan, with spices and spices, covered with a ruddy, appetizing crust and juicy inside - incredible. Look at the top photo and see for yourself. Today I will tell you how to cook it so that it is not dryish or overcooked.. In fact, this dish is very simple to prepare and very tasty. And you can make it quickly enough, which means even novice cooks can handle it.

What is a loin

This is a part of a pork carcass, consisting of a long dorsal muscle, located outside on both sides of the ridge. It is interesting in cooking not only for its exquisite taste, but also for its appetizing shape.. As a rule, it is a regular, rounded shape. Usually, butchers, when cutting a carcass, cut off a piece of loin along with a bone, a rib, but not necessarily. It is also attracted by its property not to contain fat, that is, it is a fairly dietary part of the pork carcass.

There are many different recipes for cooking pork loin dishes, involving rubbing it with various spices, soaking it in marinades, stuffing it with various additives, but this did not take root in our family. I rarely cook on the bone with any additions.

The fact is that this product is completely self-sufficient, has its own, great taste and does not need any additional preparations.

Cooking

Take 4 serving pieces of pork loin on the bone. If you are watching your weight, you can carefully cut off excess fat in pieces with a knife, but I do not do this.

Just when frying, if fat is left, the meat will be more juicy.

We wash the cooked loin, dry it, lightly beat it with a meat hammer, sprinkle with balsamic vinegar, sprinkle with ground basil, ground coriander seeds, salt and dry garlic. A special marinade for the loin is optional.

Let's let the meat marinate under spices for about half an hour, but if you urgently need to cook this dish, you can immediately send it to the pan. As I said, this dish does not require any serious preliminary preparation, and even more so soaking in vinegar, as some recipes advise. This is not the meat and it will be perfectly fried, it will be tasty and juicy without vinegar and mayonnaise.

Put the prepared loin in a well-heated pan with olive oil and fry on both sides. We will fry for about 2 minutes on each side with the lid open. This is required to seal all the juices inside the meat slices.. Then reduce the heat and fry the pork loin for 10 minutes on each side, over very low heat with the lid closed.

With this frying mode, you will get not only a tasty, but also a healthy dish, since all useful substances are preserved.

We will serve the fried loin hot, with any side dish of your choice. In addition, I recommend preparing a jar in advance for lovers of a spicier taste. Bon Appetit!

Pork loin on the bone

Stas Pork loin on the bone, fried in a pan, with spices and spices, covered with a ruddy, appetizing crust and juicy inside - an incredibly tempting dish. Look at the top photo and see for yourself. Today I will tell you how to cook it so that it is not dryish or overcooked. Actually, it's...

This dish does not require any special skills in cooking, so anyone can handle it.

In anticipation of the upcoming pleasure, we propose to find out how to fry a pork loin in a pan to please yourself and your family with juicy meat! And we, in turn, are sure that this recipe will become a favorite in your cookbook for a long time!

Choice of pork loin

First, let's remember, what is a loin? This is not just any piece of pork, but specifically the dorsal part and, preferably, with a bone! It is worth recognizing that this product is very popular with our hostesses.

If you need to quickly feed and please the household with a delicious dish, then just the loin will come in handy!

Pork meat contains a whole complex of microelements and B vitamins involved in metabolism and organization of nervous activity.

Now let's move on to the next important step. We need to choose the right loin!

The meat must have the following qualities:

• Pale pink color, uniform over the entire surface;
• The smell of a fresh product is practically absent. He is gentle and pleasant;
• The fat layer should be white. Yellow color indicates the old age of the animal;
• When pressed with a finger, no dents remain on the surface of fresh meat.

Preparing meat for frying

After the main stage with the choice of meat is over, we can begin to conjure over our future lunch or dinner.

• We put the loin on a cutting board, remove excess fat, film with a sharp knife, cut into portioned pieces 1.5 cm thick so that each piece has a bone.
• Then rinse the pieces of loin under cold water and wipe with a paper towel.
• Further, so that the meat is better fried and becomes soft, lightly beat it with a kitchen hammer. To do this, it is better to place the loin in a film, in this case we will protect ourselves from meat splashes and will not crush the bone. This is important to preserve the best taste of the dish!

Before the final stage of cooking, rub portioned pieces of meat with vegetable oil and let them lie down at room temperature for 15 minutes. It is also necessary to keep the softness of the product during the frying process.

How to cook pork loin in a pan

Today we take as a basis the simplest and fastest option and find out how to fry a pork loin in a pan in vegetable oil. This option is not only easy to perform, but also allows us to feel the beauty of natural meat. And, I must say that the loin has excellent taste!

Meat before frying can be rubbed with spices so that the loin not only looks appetizing, but also acquires a spicy flavor.

You can also use different types of marinades. And in this case, we will see a lot of options that turn each dish into a masterpiece. Marinades can be based on lemon, balsamic vinegar, olive oil and adjika, beer and even kvass!

But we decided to focus on the cooking option that best preserves the taste and individuality of the loin.

Just before frying, salt the meat and put it on a hot frying pan. Oil is optional. If we decide that it will not bother us, we grease the pan with a thin layer.

At the very last important stage of preparing a long-awaited dinner, we must know exactly how much to fry the pork loin in a pan. It will depend on this whether our dinner will please our relatives or not.

Fry the meat for 5-7 minutes on each side. Then cover the pan with a lid and let the dish simmer for another 5 minutes.

How to know if a fried loin is ready

At the very end of cooking, we will try to pierce the meat with a sharp knife. If a clear, colorless juice stands out, then our loin is ready! If we see pinkish juice, then this is a sign that the product is not cooked, and we add a few more minutes to stew.

And now, on the dinner table, the result of our witchcraft awaits us: a beautiful, appetizing dish exuding an indescribable aroma!

Of course, it will not be a crime if we serve such a yummy with pasta or buckwheat, but you must admit that this is not the best option.

But when the fried loin appears before us framed by beautifully arranged stewed vegetables, and red wine splashes in glasses, then we will understand that our labors were not in vain!

And the main result will be the joy and pleasure of our beloved household, with an appetite absorbing the result of our culinary creativity.

Oven-baked or grilled pork loin on the bone is a dish worthy of a festive table. Juicy, fragrant with a golden crust, it will decorate any celebration. But you can get an excellent result only if you pre-marinate the loin before cooking, preferably overnight. During this time, the meat will be well nourished with seasonings, soften, become tender and juicy.

How to prepare the loin for pickling?

The meat must be washed, dried with a paper towel, cut into pieces, focusing on the costal bones. At the same time, it is not necessary to cut to the very end so that the piece does not lose its shape. Fat and meat can be removed from the bones themselves so that the finished dish takes on a restaurant look. But it is not necessary to do so. The fat on the bones during cooking will melt and make the loin more juicy. It is known that the balykovy part itself is quite dry.

How to marinate a loin for baking?

A simple marinade, with which you can marinate the loin for 3-4 hours, is prepared as follows: add chopped garlic, ground pepper, pounded thyme, rosemary, coriander seeds to the soy sauce, let the mixture brew and pour the meat with it, insert bay leaves into the cuts. In this form, we leave everything for 3 hours in the refrigerator. Periodically, the container can be taken out and poured over the meat with marinade.

After the specified time has elapsed, the bay leaves are removed, the loin is wrapped in foil or placed in a sleeve and sent to the oven. Salt will give the marinade soy sauce, so you do not need to salt it.

How to marinate a loin for a barbecue?

The loin shish kebab threatens to turn out dry, because, in fact, it is a pure balyk on the bone. Using the right marinade will make the meat tender and melt in your mouth. A win-win option in this case is highly carbonated mineral water with the addition of lemon juice. For 1.5 kg loin you will need:

• 1.5 l of carbonated mineral water;
• 1 kg of onion;
• 4 lemons;
• salt, spices to taste.

The loin is cut into separate pieces along the bones, the onion is chopped into half rings, rubbed into the meat, the juice from the lemons survives, salt, spices are added, everything is mixed well and left for 15-20 minutes. Then mineral water is poured into a container with meat and allowed to brew for 1.5-2 hours. During this time, under the influence of gas bubbles, the loin will soften well, be saturated with the aromas of spices and can be safely sent to the grill.

Step 1: prepare the meat.

We spread the loin on a cutting board and, using a knife, we clean it from excess fat and films. Cut into several portions so that each remains a bone. Then thoroughly rinse the meat under running water. Now wipe with kitchen paper towels and put in a free plate.


We put the pieces in turn in cling film or a plastic bag and lightly beat off with a kitchen hammer. Attention: try not to touch the bone, so as not to crush it and thus spoil the dish itself. We shift the pork back to the plate, salt and pepper to taste and proceed to the preparation of our lunch or dinner.

Step 2: prepare the fried loin on the bone.

Pour a small amount of vegetable oil into a frying pan and place over medium heat. When the container with the contents is very hot, carefully put the pieces of loin into it and fry on both sides. for 5–7 minutes until golden brown. After that, cover the pan with a lid, reduce the heat slightly and simmer the dish for more 4–5 minutes. Everything, the fried loin on the bone is ready! To be one hundred percent sure, you can pierce it with the tip of a knife and see which juice flows out of the meat. If it is transparent, then you can turn off the burner and call everyone to the dining table. If not, then extend the frying time even more. for 4–5 minutes. Important: the main thing is not to overcook the loin, otherwise the dish will be dry.

Step 3: serve the fried loin on the bones.

We spread the fried loin on a special flat plate with a wooden spatula, decorate with fresh vegetables if desired and serve to the dining table with a glass of dry white or red wine, as well as slices of bread.
Good appetite!

To prepare a delicious dish, you need to choose a juicy fresh loin. To do this, first of all, we pay attention to the color - it should be pale pink, and the meat must be weather-free. Layers of fat and fat should be white;

In addition to the spices indicated in the recipe, the meat can be grated with any others to your taste;

Loin can be fried not only on the stove, but also on the grill. You can also use a grill pan, then the meat will turn out more fried and juicy.