What can you cook from pork loin? Pork loin. Use in cooking

The end of summer and the onset of autumn with its cold weather bring thoughts of nourishing and hearty food. For example, about pork loin. Rainy, windy weather and slush outside the window make you think about a warm and cozy home, where you can tinker a little in the kitchen. It seems as if the pleasant aromas of baked pork loin are embracing everyone in the household.

A hearty meal doesn't have to be heavy. I offer you this amazing dish, on the one hand so exquisite that it can be served to guests, on the other – simple enough to prepare for a regular weekday lunch. Pork loin is also called the “second white meat”, reminiscent of chicken. It contains many vitamins and amino acids. If you buy high-quality pork loin from a trusted seller, then this is an excellent product option for a healthy diet.

Baking in the oven is one of my favorite ways to cook because it requires minimal prep work. While the dish is being prepared, you can clean the kitchen, wash the dishes, set the table or make a salad.

Difficulty level: medium difficulty.

Cooking time: 3 hours.

To prepare pork loin you will need the following ingredients:

1.5 kilograms boneless pork loin

1 teaspoon sea salt

½ teaspoon ground coriander

3-5 parsley leaves

½ tablespoon Dijon mustard

For garnish:

1 kilogram of potatoes
- 1 kilogram of butternut squash
- 4 carrots
- 3 shallots
- 4-5 cloves of garlic
- salt, pepper - to taste
- 1 tablespoon of mixed herbs (oregano, parsley, rosemary, thyme, marjoram, etc.)
- 50 grams of olive oil
- 5-7 sprigs of fresh thyme
- 1-2 tablespoons fresh parsley

Cooking instructions:

I cooked the pork loin on the Dutch oven. First, I tied the meat with kitchen twine at a distance of 3 cm between the turns. I didn’t get too fancy here: I just tied one knot, cut off the extra ends and moved on to the next section.

Tying the meat helps maintain its shape while it bakes. If it is not fixed, the meat will become flat and lose its correct rounded shape. This method will help to fry the dish more evenly.
I greased the piece with salt, pepper and coriander. You can use any other herbs or spices that you prefer.

Grind the garlic, parsley and thyme in a food processor.

I actually prefer to mince the garlic and herbs by hand and then add the oil and mustard and mix everything together in a small bowl. I just don't really like cleaning my food processor. But this time I decided to take him to my aid.

Rubbed the loin with a mixture of garlic and herbs. I placed the meat in a large roasting bag, sealed it tightly, and placed it in the refrigerator overnight.

I really enjoy marinating such a large piece of meat overnight. This allows the different herbal flavors to penetrate to the very center of the piece. The longer the loin sits, the better it will salt and become more tender. If you plan to prepare the dish the same day, I recommend marinating for at least a few hours. For example, marinate in the morning and cook in the afternoon.

The next day, I took the loin out of the refrigerator and let it sit at room temperature for about 30 minutes. If you put it in the oven right away, the meat will cook unevenly and end up tougher.

Preheated the oven to 150 degrees.

Transferred the pork loin to the inside of the roasting pan. Bake for 1 hour.

Meanwhile, I washed and peeled the potatoes. I cut it into cubes 4-5 cm thick.

Peeled and cut the nut squash into cubes 2-3 cm thick.

Peeled and cut the carrots into rings 1-2 cm thick.

Transfer the vegetables to a large steamer and cook for about 10 minutes.

If you don’t have a double boiler, you can put the vegetables in a saucepan, add water, bring to a boil and cook for 15 minutes, and then drain the excess water. Can be prepared in the microwave. To do this, pour 3 tablespoons of water into the bottom of the bowl, place vegetables on top and cover everything tightly with plastic wrap. To allow steam to escape, make several holes in the film.

In a large bowl, combine shallots, garlic, thyme, dried herbs, salt, ground black pepper and olive oil.

After the loin had been roasting for 1 hour, I increased the temperature to 220 degrees. At the same time, I took out the baking sheet and placed the vegetables at the bottom of the roasting pan.

I fried the pork and vegetables for another 25-35 minutes. Then I took the pork loin out of the roasting pan to let it rest a bit while I continued roasting the vegetables for an additional 15 minutes.

It is very important to allow any baked meat to cool slightly so that all the juices in it are evenly distributed and do not drip when you cut into slices. The meat turns out so juicy and tender that it does not require any additional sauce.

I cut the meat into slices and placed a side dish of vegetables around the edges. This meat can also be used to make sandwiches. Believe me, it turns out very tasty!

Bon appetit!

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Pork loin is a valuable meat cut from the chest of a pig, namely from the dorsal part. The meat is tender and soft, with a thin layer of fat, which makes all loin dishes especially juicy and tasty. If the loin is on the bone, then it is usually divided into steaks, and if it is boneless, then it is cooked as a whole piece. The cut is perfect for baking.

Today we’ll talk about how to cook pork loin in the oven juicy and tasty. To do this, take a small boneless cut, quickly fry it in a frying pan, and then finish it in the oven until cooked. The preparation is simple. The main thing here is not to overcook or dry out the tender meat. Perhaps the most difficult thing in the recipe is to wait until the finished baked pork loin has “rested” for the allotted time and reaches full condition. Follow these recommendations and your dish will turn out delicious, just like in a restaurant!

Total cooking time: 28 minutes + 30 minutes “rest”

Yield: 4 servings

• boneless pork loin - 500 g
• salt - 3 chips.
• mixture of ground peppers - 3 chips.
• rosemary and thyme - 1 chip each.
• vegetable oil - 1 tbsp. l.
• garlic - 2 teeth.

How to cook pork loin

I washed the loin and dried it with paper towels. Rub generously on all sides with pepper and salt.

In principle, you can limit yourself to just pepper and not add any other seasonings in order to maintain the purity of the taste. But I decided to add another pinch of dried herbs - rosemary and thyme. If desired, you can use Italian seasoning, garlic powder, or buy a store-bought pork mixture.

I preheated a frying pan with thick walls and a bottom, preferably cast iron. It should be red hot. I poured 1 tablespoon of oil into the frying pan, warmed it up and laid out the pork loin - fat layer down. Continue cooking over high heat, uncovered, for 2 minutes.

When the fat was rendered and the loin was browned, I turned it over to the opposite side. Fry for 2 minutes, the heat should still be high.

To “seal” all the juices inside the piece, you need to fry the loin not only on top and bottom, but also on the sides - about 1 minute each. In general, frying the entire loin takes 7-8 minutes.

All that remains is to bring the meat to condition so that it is cooked inside the piece. I left the loin in the pan in which I fried it (you can transfer it to a baking dish, slightly warmed in the oven). The fat layer should be on the bottom. For flavor, I added a couple of garlic cloves to the pan, peeled and crushed with the flat side of a knife. Cover the meat tightly with foil. And immediately put it in a hot oven, preheated to 180-190 degrees.

I baked it for 20 minutes, then took it out of the oven, but did not open the foil. Let the baked loin “rest” for 25-30 minutes, then the juices inside the meat will be evenly distributed, and will not leak out if you try to cut into a piece that is too hot. Cooking time may vary depending on the size of the loin - if it is more than 500 grams, it will take 30-40 minutes. Also keep in mind that a short and thick piece will take longer to bake than a thin and long piece of the same weight. A meat thermometer will help determine the exact time. The temperature inside the piece should reach 70 degrees before resting and approximately 75 degrees after resting.

Pork loin stewed in the oven is the easiest and most win-win cooking option. There is no need to rush, no need to turn the heat up to maximum, put pieces of meat on the frying pan and worry that it will turn out tough as a sole. And then tell everyone that they bought bad pork. It's not bad meat, it just needs to be cooked in the oven.

Juicy pork with thyme and basil in the oven

The correct way to bake a loin is as follows: fry until golden brown and bring to readiness at 200 degrees in the oven. In this case, the meat along the bone will be cooked very well. If the pieces are not fatty, you can cover them with foil so that they remain juicy.

Step by step recipe:

1. Grate the lemon zest and squeeze the juice from the pulp of the fruit itself. For the marinade, wash the basil sprigs, place them on a paper towel, let them dry a little, then tear them;
2. Make the marinade: in a bowl, mix olive oil, 50 ml of juice squeezed from lemon, grated zest, thyme (leaves), basil. Season all this with salt, pepper and mix;
3. Place the pieces of meat in the prepared marinade, mix well and leave for half an hour to soak;
4. Heat a frying pan and lightly fry the loin on all sides until golden brown. Transfer it to the mold, add broth and place in the oven for 60 minutes;
5. Bake until done at 200 degrees. Baste the meat periodically with the braising liquid.

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How to cook spicy meat on the bone in foil

A festive dinner always means preparing some complex dishes. How to deal with this? We suggest baking a pork loin on the bone in the oven, wrapped in foil. This is the most ideal pork dish for a holiday feast.

You will need:

• 4 pieces of pork loin on the bone, 200 g each;
• cherry - 2 handfuls;
• 60 g refined oil;
• dill seed – 2 pinches;
• fresh dill - 1 small bunch;
• garlic (clove) – 2 pieces;
• Season to taste with ground pepper and salt.

It will take you 1 hour and 35 minutes to cook. A serving (100 g) contains 405 kcal.

How to cook pork loin on the bone in the oven in foil:

Step 1. Grind the dill seed in a mortar or bowl. Finely chop fresh dill and garlic, place everything in a bowl with the seeds, pour in half the oil, add salt and ground pepper.

Step 2. Rub the prepared mixture onto the pieces of meat and refrigerate for an hour.

Step 3. Cut two squares from foil. Then place one square on top of another and place the pork loin on them.

Step 4. Place cherry tomatoes around the meat pieces, add the remaining oil and connect the ends of the foil.

Step 5. Bake the meat and tomatoes for about 40 minutes. Oven temperature 250 degrees.

Pork loin with potatoes in the oven

To prepare this dish, choose fresh but firm potatoes that will hold their shape after baking.

You will need:

• 500 g pork loin;
• 2 red onions (small);
• 2 pinches of cumin;
• 4 large potatoes;
• 60 ml refined oil;
• ground pepper - to taste;
• broth – 200 ml;
• 3 sprigs of leaf parsley;
• salt - to taste.

The whole process will take 2 hours. The finished dish contains 420 kcal per 100 grams.

Recipe for pork loin with potatoes in the oven step by step:

1. Wash the boneless loin, dry it a little and cut into slices, lightly pound;
2. Chop the garlic, chop the onion into rings;
3. Place the pieces of loin in a bowl in layers. Sprinkle each layer with cumin, chopped garlic, and lay out onion rings (leave half the chopped onion). Cover the dish and refrigerate for an hour;
4. While the meat is marinating, peel the potatoes and cut into large pieces. Heat the oil in a frying pan and fry the potato pieces in batches. Place on a plate. In the same frying pan, brown the onions;
5. Add meat, chopped parsley to the onions and potatoes, pour in the broth, season and simmer in the oven at medium temperature for 50 minutes.

Cooking meat with vegetables in the oven in the sleeve

This meat and vegetables can be prepared without any tricks. Simply place the prepared ingredients in a sleeve and bake in the oven.

Required Products:

• 0.5 kg of meat (pork loin);
• 1 carrot;
• 1 tomato;
• a bunch of parsley;
• 2 potatoes;
• 300 g cabbage (white);
• bell pepper – 1 red pod;
• 60 g vegetable oil;
• add salt to taste;
• 2 pinches of pepper.

It takes 1 hour 15 minutes to cook. 100 g serving - 405 kcal.

Preparation:

1. Cut the pork pulp into pieces, 2 pieces per 1 serving. Beat, season with spices;
2. Cut carrots, potatoes, onions, tomatoes, peppers into large pieces;
3. Chop the cabbage coarsely, grease each piece with butter;
4. Place the cooking sleeve on a baking sheet. First place the meat in it, then a layer of vegetables and whole sprigs of parsley;
5. Roast until tender, about 55 minutes;
6. Before serving, transfer the dish to a large plate and garnish with chopped herbs.

Pork loin is the most versatile cut and the most sought after. You will learn how to cook it and which cooking method is the best from our tips:

1. One of the win-win cooking methods is frying. You just need to lightly fry it and simmer it in an already preheated oven until ready;
2. The layer of fat that is on the pieces of loin is lard, which melts easily. There is no need to cut it and then fry it. At any temperature, lard quickly melts and begins to burn. Of course, there was a time when pork fat was rendered and then used. But now it’s hard to imagine that housewives will do this;
3. Cook only with refined vegetable oil. How much to add when frying? If you simply pour oil in, the pool of oil will burn and release dangerous carcinogens. It would be nice if you rub the meat with oil so that it is saturated with it, and just wipe the inside surface of the frying pan with oil using a paper napkin;
4. It is best to prepare the dish from a piece on the rib bone. This meat is usually thickly sliced ​​to fit the width of the bone. And during the cooking process, this rib bone will give the meat a good taste, and the fact that the piece of loin is thick guarantees you that the meat will turn out juicy;
5. Beating meat or not is a matter of taste. If you want a juicy loin, then don’t beat it. If you like thin and soft pieces, slice the meat thinly and pound it.

Bon appetit!

Pork loin represents the dorsal part of the carcass (see photo). In addition to meat, it contains ribs, part of the spine and lard. This product belongs to the first grade. Brisket is very popular in Europe, and dishes prepared on its basis can be found in many restaurants. People began to eat this part of the meat 3 thousand years ago.

How to select and store?

Among the wide variety, it is quite difficult to find high-quality pork loin, but if you know some secrets, you can cope with this task:

• First of all, you should pay attention to the smell of the meat. In a quality product it is unexpressed and pleasant. The presence of sourness or rotten meat is a sign of spoilage.
• Professionals recommend buying pork loin with the bone so that you can be sure that it is the back part. You should definitely pay attention to the lard layer; it should not be more than 3 percent.
• Pay attention to the appearance of the loin. The color should be light pink and distributed over the entire surface. The presence of stains and bruises is a sign of spoilage of the product. Lard should be white; the presence of a yellow tint is a symbol of the animal’s old age.
• To check whether substances have been added to the pork loin to fix the color, it must be boiled. If the meat remains pink and the broth is not transparent, it is not recommended to eat such a product.
• Check the quality of the meat by pressing on it; the surface of the fresh version will quickly recover. If the hole remains, then you should not buy such a product.

Storing fresh pork loin is not recommended. If you do not plan to use it, dry it with a paper towel, wrap it in foil and place it in the freezer. The baked loin should also be wrapped in foil and placed in the refrigerator.

Beneficial features

The benefits of pork loin are due to the fact that it is very easily absorbed in the body. In addition, this meat contains B vitamins, which are important for the normal functioning of the nervous system and metabolism. Loin is also rich in mineral composition, as it contains magnesium, potassium, selenium, etc. The product is useful due to the combination of protein and iron, which are necessary for transporting oxygen throughout the body.

Pork loin dishes help to quickly satisfy your hunger. They are also recommended for use for problems with muscle and bone tissue. Pork loin helps strengthen the immune system. Dishes made from it should be eaten by people who lead an active lifestyle. The product also activates the process of cell renewal in the body.

Brisket is good for breastfeeding women, as the protein it contains stimulates milk production.

Use in cooking

Pork loin is a fairly popular food product that allows you to create real culinary masterpieces. The meat is often baked and fried, and served with a variety of side dishes. It can also be boiled or grilled. In addition, the loin can be used to prepare first and second courses, as well as for salads and appetizers. In general, pork loin can be used to prepare various dishes, it all depends on your talent and desire. Schnitzel, shish kebab, chops, etc. are prepared from meat.

Cooking secrets

To end up with a tasty and healthy loin meat dish, there are several recommendations, which we will discuss below:

Harm of pork loin and contraindications

Pork loin can be harmful due to its high calorie content, so you should not eat it often or in large quantities. Otherwise, the product may cause weight gain, so if you are obese, you should not eat dishes prepared with it. The daily norm should not be more than 300 g. You should avoid eating pork loin if you have an individual intolerance to the product. It also increases blood cholesterol levels.

If the product is abused, it can provoke the development of diseases of the cardiovascular system. It is also worth considering that if the pork loin is not cooked properly, pathogenic bacteria may persist.

Housewives often come across such an ingredient as loin in recipes, but few people know what it is. Many people understand the fact that this is part of an animal carcass, but what it looks like remains a question. How to distinguish this tenderloin from other types of meat, what to cook from it and is the product suitable for preparing dietary food? Let's not only get answers to these questions, but also learn how to choose, store and cook the brisket correctly.

What is loin

Loin meat is the back part of the carcass of beef, lamb, but more often pork with bone. It is also called bone-in pork cutlet. In addition to the pulp, the product contains ribs, a small cut of the spine and a minimum of fat. Some people confuse this cut with carbonade, but this opinion is wrong. Carbonade is cut from the dorsal-lumbar part of the carcass, has no bones and has a sebaceous layer of up to 5 mm. The loin is almost devoid of fat, therefore it is considered a dietary product, considered a delicacy and used to prepare many healthy dishes.

What does it look like

Pork loin looks like a long piece of the dorsal part of the animal carcass, rectangular in shape, uniform in color, with ribs and a small cut of the spine. The tenderloin fiber is tender, soft, aromatic, the flesh has a slight salty taste. The great advantage of meat is the absence of fat, film and veins, which greatly simplifies cutting and does not require additional manipulations to clean the product.

Beneficial features

One of the main beneficial properties of pork meat is its ability to be easily absorbed by the body and satisfy hunger in a short time. The product is recommended for use by athletes and people with problems with bone and muscle tissue, since loin fibers accelerate the process of cell regeneration and strengthen the immune system. In addition, brisket is useful for pregnant women, because its high protein content stimulates increased milk production. In addition to the above beneficial qualities, pork tenderloin includes:

1. B vitamins that normalize the functioning of metabolic processes and the functioning of the nervous system.
2. Niacinic acid, which protects the body from platelets, hypertension, diabetes.
3. Iron, deficiency of which leads to anemia.
4. Minerals: potassium, calcium, molybdenum, magnesium, sodium, selenium, chromium, phosphorus.

In addition to the benefits, there is also harm that the back of a pork carcass can cause to the body. People who are watching their weight should not consume this product excessively, since meat is high in calories. The norm is no more than 300 g per day, and for those who are obese, it is better to avoid such food altogether. Abuse of pork loin can also provoke an increase in blood cholesterol levels and the occurrence of cardiovascular diseases. Please also pay attention to the individual intolerance of the product by the body, which is a contraindication to eating food.

How to choose pork loin

Before you begin the process of preparing a product, you must select it correctly, guided by the following criteria:

1. Smell the product. A fresh, pleasant smell indicates a fresh, high-quality product; a sour, rotten smell indicates a spoiled one.
2. Choose bone-in pork with ribs, which will help ensure you're getting the back portion and nothing else.
3. Consider the color of the loin. It should be light, pink, uniform. The presence of bruises and stains indicates spoilage of the product.
4. The ratio of pulp and bacon should not be uniform, the layer of fat should be minimal, and its color should be white. A yellowish tint indicates that this is a cutout of an old animal.
5. You can check the freshness of the product by pressing on the pulp. If the dent is quickly restored, feel free to buy it, this is a fresh pork loin of the first grade. A stale product will retain fingerprints for a long time.
6. The presence of substances that fix color in the pulp can only be detected after cooking the product. A change in the color of the pork meat and a cloudy broth will tell you about this.

Storage rules

Baked loin meat must be tightly wrapped in foil (in several layers) and stored in the refrigerator. Experienced chefs recommend preparing a fresh product immediately so as not to spoil its taste and beneficial properties. If you do not plan to subject the pork tenderloin to any processing in the near future, pat it dry with a paper towel, wrap it in foil and put it in the freezer.

Use in cooking

The nutritional value of pork loin allows it to be classified as a dietary, lean product, but compared to chicken and turkey, this meat will not be in first place. If we compare such tenderloin with other parts of livestock carcasses, then it is the most suitable for preparing healthy dishes. Any heat treatment can be used: boiling, baking in the oven, multicooker, grilling, frying in a pan.

An undeniable advantage of the product is that there is no need to add a lot of salt during the cooking process, since this part of the pork has a natural salty taste. In addition, the presence of a certain amount of fat in the pulp does not require additional addition of oil, without which the bird, for example, will become dry and tough.

What is made from pork loin?

In modern cooking, this part of the pork carcass is used everywhere. The most famous, popular dishes from different cuisines of the world, which are prepared from tender loin, are:

• steak;
• meatloaf;
• diet cutlets;
• Chicken Kiev on the bone;
• juicy chops;
• escalope;
• shashlik;
• roast;
• soups, borscht;
• boiled pork;
• schnitzel, etc.

Brisket recipes

Today there are many dishes prepared from this part of the pork carcass. This popularity of the product is due to the dense but not hard structure of the pulp, shape and amazing taste. Each recipe involves different methods of heat treatment, the use of different spices, marinades and other ingredients. In any case, the meat turns out tasty and aromatic, but do not forget about the high calorie content of the product. Keep in mind that the calorie content of each dish is indicated per 100 g of treat.

Pork loin on the bone in the oven

• Time: 1.5 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 214 kcal.
• Cuisine: European.
• Difficulty: easy.

This dish is not only incredibly tasty and incredibly aromatic, but also very beautiful. There is no shame in serving it to the festive table, surprising all guests with its outstanding culinary abilities. You can serve boiled rice, potatoes or mashed potatoes as a side dish for baked pork loin, but fresh or baked vegetables would be a great option. Prepare this dish in your kitchen and feel like a chef at a famous restaurant.

Ingredients:

• pork cutlet on the bone – 4 pcs.;
• onion, apple - 1 pc.;
• vegetable oil – 2 tbsp. l.;
• garlic – 3 teeth;
• rosemary – 2 sprigs;
• ground black pepper, salt - to taste.

Cooking method:

1. Rinse the meat product and dry with a towel. Rub with spices on all sides and leave to soak for half an hour.
2. Heat vegetable oil in a frying pan and fry the cutlets on all sides for 3 minutes.
3. Transfer to a baking dish, top with sliced ​​garlic, apples and onion in half rings, and rosemary.
4. “Seal” the top with foil and bake for 40 minutes at 200 degrees. Take it out and make a small cut with a knife. If pinkish juice flows out, place the dish in the oven for another 10 minutes.

With potatoes in a frying pan

• Time: 1 hour 50 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 166 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

This recipe includes the side dish right away, so you don’t have to cook it separately. The advantage of the dish is that during the cooking process all components are saturated with each other’s juices and aromas, creating a delicious culinary composition. It is better to cut out the layer of fat from the pulp to get a low-fat product, since vegetable oil will be added during frying. Seasoning for pork meat can be replaced with any other herbs and spices.

Ingredients:

• pork loin – 600 g;
• potatoes – 1 kg;
• onion – 1 pc.;
• vegetable oil – 50 ml;
• water – 2 tbsp.;
• seasoning for meat, salt - 1 tsp.

Cooking method:

1. Cut the meat into portions, the onion into half rings, and the potatoes into cubes.
2. Heat oil in a frying pan and fry the pork for 3-4 minutes on each side.
3. At the end, add onions and potatoes, add seasonings, stir.
4. Pour in water, reduce heat to low, cover with a lid and simmer the dish for 45-60 minutes.

• Time: 13 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 256 kcal.
• Cuisine: oriental.
• Difficulty: easy.

This treat is a real find for lovers of outdoor activities. Shish kebab is prepared in different ways, but in this execution the dish begins to play with new colors. The marinating process will take no more than 3 hours, but it is better to leave the food overnight. The herbs and spices stated in the recipe add spicy oriental notes to the lamb kebab. Enjoy a delicious meat dish with a smoky aroma and a delicious golden brown crust at any time of the year.

Ingredients:

• lamb loin – 2 kg;
• onion – 1 kg;
• cilantro (fresh) – 60 g;
• cumin, coriander (ground), sumac - 1 tbsp. l.;
• salt - to taste.

Cooking method:

1. Rinse the cilantro thoroughly, chop and place in a deep saucepan.
2. Peel the onion, cut into half rings and add to the cilantro along with herbs and spices.
3. Mash everything with your hands to obtain juice.
4. Wash the lamb well, dry it, cut it into portions along the ribs, mix with the rest of the ingredients, and leave to marinate overnight.
5. Thread the meat pieces onto skewers and fry the dish over a fire until golden brown.
6. Serve topped with onion mixed with sumac.

• Time: 2 hours.
• Number of servings: 2 persons.
• Calorie content of the dish: 279 kcal.
• Purpose: for lunch, dinner.
• Cuisine: international.
• Difficulty: easy.

Pork loin steaks can be fried either on the grill or on the grill. To speed up the process, the meat can be pre-marinated for literally an hour. If you decide to fry a dish at speed, cut the steaks thinner, so they will cook better. A sauce based on honey and soy sauce will add additional flavor to the dish. Whatever frying method you choose, the pork will turn out very aromatic, juicy, with an appetizing golden brown crust. By cutting the finished pulp into thin slices, you can serve it as a snack.

Ingredients:

• pork steaks on the bone – 500 g;
• French mustard, soy sauce - 2 tbsp. l.;
• rosemary (dry) – 2 tsp;
• garlic – 3 teeth;
• honey (liquid), vegetable oil - 1 tbsp. l.;
• salt, pepper - to taste;
• boiled water (warm) – 1 tbsp.

Cooking method:

1. Cut the pork steaks into 0.5 cm pieces. Wash, dry, make cuts on both sides on each piece at a distance of 1-2 cm from each other.
2. Place the garlic passed through a press into a separate container, add rosemary, pour in soy sauce and water.
3. Stir, place steaks in the marinade, leave for 1 hour.
4. Then remove the pork meat, add salt and pepper, and fry in a hot frying pan on both sides until it turns white and browns.
5. After this, you can pour in a little oil, add water in small portions and continue cooking with the lid on. Watch the liquid evaporate and add again. This process will take no more than half an hour.
6. Mix honey with mustard and pour the sauce over the finished dish.

• Time: 7 o'clock.
• Number of servings: 5 persons.
• Calorie content of the dish: 127 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The back portion of a pork carcass can be prepared by boiling it in onion skins. The product acquires the excellent color of smoked meat, but still will not have a characteristic aroma. Some housewives add liquid smoke to get the desired smell, but the usefulness of this liquid is questionable. The resulting dish is cut into portions and served as an appetizer; it looks amazing even on a festive table. You can take the treat with you to work, a picnic, or use it instead of sausage for sandwiches. This appetizer goes well with various sauces and vegetables.

Ingredients:

• pork back on the bone – 600 g;
• water – 1 l;
• salt – 120 g;
• onion peels – 2 handfuls (large);
• garlic – 3 teeth;
• red, black pepper – 0.5 tsp each.

Cooking method:

1. Rinse the husks first, let them dry, and place them in a saucepan. Add salt and add water.
2. Place on the stove and boil.
3. Wash the meat, dry it, put it in boiling brine. Boil over high heat for half an hour.
4. Turn off the heat, cover the pan with a lid, and leave on the stove until it cools completely.
5. Then put the pan in the refrigerator for 4 hours.
6. Pass the garlic through a press and mix with two types of pepper.
7. Next, remove the pork from the brine, dry with paper towels, and rub with the garlic-pepper mixture.

Pickling recipe

• Time: 49 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 152 kcal.
• Purpose: snack.
• Cuisine: international.
• Difficulty: easy.

This part of the pork tenderloin can be salted dry and using brine. When choosing the first method, make cuts in the product, putting cloves of garlic and your favorite seasonings there. Then generously rub the entire piece with salt, wrap it in a cloth (to absorb excess moisture) and leave for 10 hours at room temperature. After this, remove the fabric and wrap the dish in foil or cling film and place it in the freezer. The second method takes a little more time, but is no different in complexity. If you decide to brine the loin using brine, follow the requirements of this recipe.

Ingredients:

• pork tenderloin – 1 kg;
• water – 1.5 l;
• garlic, mixture of peppers - to taste;
• salt – 0.5 tbsp. l. in brine + 0.5 tbsp. l. for wiping.

Cooking method:

1. Boil water, add salt, stir until completely dissolved.
2. Rinse the pork meat thoroughly, dry it, make cuts and stuff it with garlic cloves. Rub with salt.
3. Place the meat in a deep container, fill with cooled brine. Place in the refrigerator for 2 days.
4. Then take it out, remove excess salt and moisture (use napkins, a knife), grate with pepper, wrap in cling film, and store in the freezer.

Chops in a frying pan

• Time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 351 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

When looking for an original dish for your holiday feast, pay attention to the pork chop cooked in a frying pan. Choose meat with a bone (loin) or without it, the treat will turn out equally tasty. The use of batter helps preserve the juiciness of the pulp, and hard cheese adds a piquant flavor. Garnish the finished chops with sprigs of dill, slices of tomato or pickled cucumber. Believe me, such a dish will quickly disappear from the plates, so make sure there is an additive.

Ingredients:

• pork loin on the bone – 450 g;
• egg – 1 pc.;
• cheese – 70 g;
• soy sauce – 5 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• flour – 2 tbsp. l.;
• salt, spices (cumin, marjoram, rosemary) - 1.5 tsp each;
• dill.

Cooking method:

1. Wash the pork meat, dry it, cut into pieces 1.5 cm thick.
2. Wrap each piece in cling film and beat with a special hammer on both sides.
3. Remove the film and rub the chops with spices.
4. Make a batter from flour, eggs, and soy sauce, whisking the ingredients until smooth.
5. Heat the oil in a frying pan, “bathe” each chop in the batter, and place in the frying pan.
6. Fry over high heat for 4 minutes, cover and simmer for another 5 minutes. Do the same on the other side.
7. A couple of minutes before the end of frying, sprinkle the meat with grated cheese and let it melt under the lid.
8. Serve the dish garnished with dill.

When starting to prepare any pork loin treat, follow these recommendations from leading chefs from famous restaurants:

1. Use a special thermometer (thermal probe) to determine the temperature of the pulp. So, you will understand that the product is fried, and the harmful bacteria inside have died.
2. When defrosting meat, remove it from the freezer to the refrigerator overnight, and then leave it at room temperature for a while. Do not use hot water or a microwave to defrost food.
3. If you are making broth for soup, leave the bone to add nutrition.
4. Remove all fat layers to rid the product of excess fat.
5. Give the meat additional taste and aroma with the help of spices; if desired, you can marinate it. Regular mayonnaise mixed with mustard is even suitable for this.
6. When frying the loin, do it over medium or high heat for 4-5 minutes on each side.
7. Do not serve the dish immediately after finishing the cooking process. Leave it for 20 minutes to distribute the juiciness inside the pulp.

Video