Grate each piece of meat well with salt, pepper and seasoning for the meat, leave for 30 minutes so that the meat is saturated with spices.

Heat the pan well with vegetable oil and fry the pork loin over high heat for three minutes on each side.

A golden crust should form on the meat, due to which, when baked, all the meat juice will remain inside, and the meat will be juicy and tasty.

Put the pork loin on the bones in a heat-resistant form (if desired, the form can be greased with vegetable oil).

Place peeled garlic cloves on the meat, onion cut into half rings, rosemary sprigs and an apple cut into wedges.

Cover the form with foil and send to the oven preheated to 200 degrees for 30-40 minutes. After the time has elapsed, check the pork loin on the bone for readiness, for this you need to pierce the meat with a knife (if light juice is released - the meat is ready, if scarlet - you need to send it to bake for another 7-10 minutes).

Very tasty, juicy pork loin on the bone, baked in the oven, ready.

1. Prepare a piece of meat. It is desirable that it be fresh, but if you take frozen, then the thawing process should be slow.

2.You will also need fresh marjoram leaves, so pick them off from the stems. If you do not have fresh twigs, then use dry seasoning. Two or three tablespoons will be enough.

3.For the marinade, take two handfuls of prepared marjoram leaves and place them in a mortar or blender. Add peeled garlic and salt there. Grind these ingredients. Add black pepper and olive oil to the mixture. Stir everything.

4.The selected piece of meat should be washed and dried with paper towels. Make cuts along the bone, but so that the piece does not lose its shape. It is advisable not to peel the bone from the meat (as is customary to do), since it contains a little fat, which, when baked, will give it more juiciness.

5.Spread the finished marinade well over the meat by placing it in a bowl. Take a piece of cling film and cover the container. Refrigerate to marinate. In time it should take all night, but if there is no time to wait, then at least leave it for a couple of hours.

6. Prepare a special baking bag. Put the marinated meat in it along with the marinade, and place the bag on a baking sheet. If you do not have such a baking device, you can use a goose maker or other deep container. Only it will need to be covered with foil or a lid on top.

7. Wash the orange and squeeze all the juice out of it. You should end up with about half a glass. Pour the liquid into a bag.

8.Before sending the package with meat to the oven, it must be closed with a clip or thread. Be sure to leave a small hole to allow steam to escape from the bag (or you can simply poke it through the top in several places).

9.Preheat the oven to 180 degrees and place the meat in it on

10. While the meat is baking, prepare the icing. To do this, combine lemon juice, olive oil, honey and paprika. Mix everything.

Cooking it and eating delicious food is a sheer gastronomic pleasure! Before heat treatment, a piece of meat is washed, peeled from films and dried with a napkin. Then it is seasoned with a mixture of salt, pepper and aromatic spices, and left alone for several hours. You can use your favorite citrus or honey marinade to enhance the meaty flavor of your meal. The loin is often sold on the bone, which makes the pork look very appetizing and awakens the appetite.

The five most commonly used ingredients in recipes are:

The ready-made treat is served in a whole piece to the table, cut into thin slices with a sharp knife. Creamy or tomato sauce is served with it, and boiled rice, potatoes, salads from stewed or fresh vegetables are served as a side dish. Potatoes can be cooked in the same baking dish with the main ingredient, reducing cooking time. Oven dishes retain the maximum amount of beneficial trace elements, they are suitable for a healthy diet and are incredibly tasty.

Read the article. The guaranteed result in the preparation of ideal dishes will be ensured. You will learn all the secrets and subtleties of your oven!

Let's begin with that baked loin in the oven on the bone- a dish with several advantages at once. Firstly, if you prefer meat with a minimum amount of fat, then pork loin is the perfect choice. Secondly, the dish looks festive, which means that there is no need to look for original ideas before the arrival of guests. Thirdly, this meat is delicious. Of course, if you cook it right.

By sending the loin to the bone in the oven, you can add vegetables... Then you will have both meat and a side dish for it. Of course, the vegetables will cook earlier, and you need to take a couple of minutes to get them out. We assure you: such a dish is simply impossible to spoil. Follow the recipe and you will definitely succeed.

Ingredients

Preparation

You can prepare a sauce for this dish. You won't have to mess around with it for too long. You can simply drain the juice that remained after baking into a separate container, and then mix it with wine, flour, etc. Pour everything into a saucepan and put on low heat. Stir until thickened. A juicy, aromatic and tasty dish - this is what everyone at the table will enjoy. Remember to save the recipe until the right time. And advise your friends to buy not only sirloin meat, but also loin, and always on the bone. After all, you will definitely share the recipe!

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

In anticipation of the upcoming pleasure, we suggest finding out how to fry pork loin in a pan to delight 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!

Choosing a pork loin

First, let's remember, what is a loin? This is not any piece of pork, but specifically the back and, preferably, with a bone! It should be admitted that this product is very popular among our housewives.

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

Pork meat contains a whole complex of trace elements 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:

• The color is pale pink, uniform over the entire surface;
• The smell of fresh product is practically absent. He is gentle and pleasant;
• The fat should be white. Yellow indicates the old age of the animal;
• When pressed with a finger, no dent is left 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 portions 1.5 cm thick so that each piece has a bone.
• Then we rinse the loin pieces under cold water and wipe off with a paper towel.
• Further, so that the meat is better fried and becomes soft, slightly beat it off with a kitchen hammer. To do this, it is better to put 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 portions of meat with vegetable oil and let them lie down at room temperature for 15 minutes. It is also necessary to keep the food soft during frying.

How to cook pork loin in a pan

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

Before frying, the meat can be grated with spices so that the loin not only looks appetizing, but also acquires a spicy aftertaste.

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 personality of the loin.

Immediately before frying, salt the meat and put it in a hot skillet. We use oil at will. If we decide that it will not bother us, grease the pan with a thin layer.

At the very last important stage in preparing a long-awaited dinner, we must know exactly how much to fry pork loin in a pan. This will determine 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 a pinkish juice, then this is a sign of an uncooked product, and we add a few more minutes for stewing.

And 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 tasty treat with pasta or buckwheat, but you must agree that this is not the best option.

But when the fried loin appears in front of us in the frame of beautifully laid stewed vegetables, and red wine splashes in the glasses, here we will understand that our efforts were not in vain!

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