Pork Loin

Easy and delicious pork loin, wonderful weekend food.  I usually buy pork loin when the shops have it on sale for less than 2,50  dollars/pound.   The best way to prepare the pork loin is to cook it in the oven, it will turn out very juicy and nice.

This is a very popular dish when we have many guests or just a few. It can be prepared well in advance.

The marinade is fantastic – I usually let the meat marinate for two days, but you don’t have to – it only takes a few hours (3 – 4 hours), or overnight.

I prepare it always in the oven first, let it rest in the fridge, depending on the weather we either use the barbeque outdoors or the oven. I really like the fact that it can be prepared well in advance. You can either use a premanufactured glaze or make your own.

It is preferable if you let the meat come to room temperature before roasting it on the barbecue or in the oven.

Ingredients for 4 servings:
1 kg pork loin

Marinade:
0.5 dl (a little less than 1/4 of a cup) of soya sauce (Kikkoman)
0.5 dl liquid honey (a little less than 1/4 of a cup)
0.5 dl Heinz chili sauce or any other chili sauce you prefer (a little less than 1/4 of a cup)
1 large yellow onion
3 pcs. garlic cloves (pressed or in thin slices)
0.5 tsp black pepper
2.5 – 3 dl of rapeseed oil (1 cup)

Other flavors – dry oregano, basil, parsley, chives, etc. Choose one or more to taste the marinade with. I usually take a teaspoon of dried oregano and even basil. Be adventures and try a few different variants.

Suggestions for glaze:
1 lime or lemon, squeeze the juice and grate the peel.
1 dl liquid honey
1 tablespoon peeled and grated ginger
3 pcs. pressed garlic cloves (can be excluded)

Method:

  1. Trim the meat and remove any unnecessary fat.
  2. Peel and cut the onions into strips, you can use the onion later and serve it with the meat, but first, it has to do its thing in the marinade.
  3. Measure all the ingredients for the marinade and then mix the marinade in double plastic bags or a suitable bowl. Add the onion last and make sure everything is mixed well before you put in the meat. Turn the meat a few times in the marinade before sealing the bag or covering the bowl.
  4. Put the meat in the fridge, either overnight or at least 3 – 4 hours.
  5. Preheat oven to 175 degrees Celsius (347 Fahrenheit).
  6. Remove the meat from the marinade, remove the onion and garlic from the meat. Strain the onion.
  7. Put the meat in a suitable oven dish.
  8. Insert a roasting thermometer into the thickest part of the meat.
  9. Remove the meat when the roasting thermometer shows 70 degrees Celsius (158 Fahrenheit).
  10. You can prepare the meat well in advance, let the meat rest properly in the fridge.
  11. Now you can either grill it on the outdoor barbeque or in the oven. Regardless of the method, it is a good idea to prepare a glaze for the meat.
  12. Measure all ingredients for the glaze and mix it well.
  13. Brush the meat generously with glaze when grilling.
  14. Fry the marinated onion in a frying pan for a few minutes.

Serve with Hasselback potatoes,  fried onion, bearnaise sauce, and green salad.

Enjoy!

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