Marinated Pork Loin
Marinating pork loin is easy and can be done in minutes. The result is a perfectly tender and juicy pork loin that is perfect for meals or sandwiches.
preparation: 5 minutes
making: 1 hour(s) 45 minutes
total: 1 hour(s) 50 minutes
servings: 6 servings
nutrition: 425 calories per serving
- 1.5kg pork loin
- 1.5l water
- 90g curing salt
- 1 head of garlic, halved
- 6 bay leaves
- 6 dried allspice berries
- 1 tsp of black pepper
You will need an oven-roasting bag.
Bold the water and leave it to fully cool down.
Wash the meat with cold running water.
Prepare the marinade.
In a deep bowl put water with curing salt. Add garlic, allspice berries, bay leaves and black pepper.
Put the meat and cover it with cling film. Place in a fridge for 3 days. Halfway through open, rotate the meat, re-cover and leave for the rest of the time.
The bowl must be big enough to put the meat in it and the meat is fully covered with water completely to the top.
After 3 days.
Heat the oven to 170C and prepare the roasting tray lined with aluminium foil.
Remove the meat from the brine and put it into the roasting bag and then placed it in the tray.
Bake for 1h 30m turning the meat over halfway.
Do not turn the oven.
After time passed, take the tray out.
Open the roasting bag and take the meat from the bag directly into the baking tray lined with fresh aluminium foil. Discard excess juices and fat.
Place the tray back into the oven and bake for 15 minutes, turning the meat halfway.
Take the meat out of the oven and leave it to rest for 30 minutes.
Cut the pieces of meat as you like and use them as a part of dinner or, once fully cooled down, as an addition to sandwiches.
Keep any leftovers refrigerated so they stay fresh for a few days.