Pork Loin
If you're looking for a delicious and impressive dinner option for your next family gathering or special occasion, consider baking a pork loin. Follow this recipe to cook a juicy and flavourful pork loin that will wow your guests.
preparation: 5 minutes
making: 1 hour(s) 00 minutes
total: 1 hour(s) 05 minutes
servings: 10 slices
nutrition: 251 calories per serving
cuisine: Polish
Ingredients
- 1 kg of pork loin
- 2 garlic cloves
- a few bay leaves
- 1 tsp of ground paprika
- 2 tsp of dried marjoram
- 1 tsp of salt
- ½ tsp of black pepper
You will also need a baking bag.
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Method
This recipe benefits from marinating for at least 24 hours before baking, but you can marinate for a shorter time if needed.
Pat the pork loin dry with paper towels.
Peel and grate the garlic. In a bowl, combine it with the ground paprika, marjoram, salt, and pepper. Mix well.
Rub the pork loin with the spice mixture.
Once the pork is nicely coated all over, place it in a dish. Top it with a few bay leaves and cover the dish with foil.
Transfer the dish to the refrigerator and marinate for 24 hours. This allows the meat to absorb all the flavours and become tender.
Take the meat out of the fridge and let it stand at room temperature for about 30 minutes before cooking.
Preheat oven to 180C.
Transfer the meat to a baking bag and seal it tightly.
Place the baking bag with the pork loin in the oven and bake for approximately 1 hour.
Baking in a bag locks in moisture, ensuring the pork emerges moist and tender.
This cooking time is ideal for a 1kg pork loin. For larger portions, the cooking time will need to be extended.
Once the pork is cooked through, let it rest for a few minutes before opening the baking bag.
To ensure the pork is cooked through, insert a meat thermometer into the centre of the thickest part and wait for 20 seconds to get an accurate reading. The safe internal temperature for pork is approximately 70°C.
Following a brief rest, carefully remove the baking bag and transfer the meat to a cutting board.
Proceed to slice the meat and serve it hot with your preferred sides, alongside a sauce of your choice.
