Cooking Pork Loin With 3 Juicy Recipes
How do you prefer to cook pork loin? Do you have a secret recipe or are you looking for a way to enhance its properties? Do you want a juicy result, but a quick and easy preparation?
We offer you three alternatives for cooking pork loin: baked, grilled and breaded. Each mode has its tricks: follow the recipes step by step!
Three ways to cook pork loin
1. Baked loin
If you choose oven cooking, then we advise you to prefer slices with a less uniform color (the separation is the layer of fat). This small detail allows you to obtain a much more tender and juicy dish.
The pieces that contain more fat are, in fact, ideal for cooking slowly in the oven. This way they won’t stay too dry after cooking.
Ingredients
- Whole pork loin
- Vegetables to taste
- 2 cloves of garlic
- 2 tablespoons of wine vinegar (20 ml)
- 1 teaspoon of smoked paprika
- 1 teaspoon of black pepper
- Olive oil
- salt
Preparation
- First, put the loin to macerate in oil, garlic, vinegar, salt and spices. Cover with plastic wrap and set aside for at least a couple of hours.
- Then preheat the oven to 180 degrees.
- Place the loin on the pan and add vegetables to taste or potatoes.
- Cook for about 20 minutes. After this time, turn the loin and leave in the oven for another 20 minutes.
- Finally turn off the oven, let it rest for 10 minutes, cut the meat and serve.
2. Cook the loin on the grill
Alternatively, we can cook grilled pork loin: fast, healthy and practical. Even in this case, however, there is always the risk of obtaining a hard and dry slice.
To avoid this, we advise you to buy slightly thicker cuts. Here, step by step, how to get meat cooked to the right point, inside and out.
Ingredients
- pork loin
- Olive oil
- salt
- pepper
- Rosemary
Preparation
- Remember, first of all, to take the meat out of the refrigerator a little before cooking it. Half an hour is enough.
- Start blanching both sides of the fillet over high heat and in a little oil (it’s not a fry!).
- Reduce the heat immediately afterwards and let it cook for about 5 minutes. In this way the meat is well cooked, but moist inside.
- At this point you can add salt and herbs to taste.
3. Breaded loin
Finally, the breaded loin. Also in this case you will leave the slices a bit thick. It is a good option for those who like meat that is crunchy on the outside and not overcooked on the inside. If not, you will choose the other two methods.
We suggest you give it a Mediterranean touch with the help of aromatic herbs. This of course depends on the tastes of those who cook who can also choose black pepper, cumin, paprika, etc.
Ingredients
- Medium-thick pork loin slices
- 1/2 cup of cornstarch (50 g)
- 1/2 cup of breadcrumbs (60 g)
- 2 eggs
- Oil
- salt
- Aromatic herbs to taste: oregano, basil, parsley, marjoram, thyme, sage, etc.
Preparation
- Breaded the loin slices with cornstarch. Then pass them in the beaten egg and season with salt.
- Now make a second breading in the grated bread to which you have previously added the aromatic herbs or spices.
- Heat the pan over medium heat with plenty of oil, but do not overdo it. Then fry both sides until they are golden brown.
- Before serving the cutlets, pass them on kitchen paper to remove excess oil and enjoy!
Do you like these recipes? Starting from the basic recipe you can improvise with other condiments and side dishes, enhancing the pork to the maximum.
