Pork loin in foil in the oven

Baked meat is the main dish on any holiday! Serve the ruddy loin with various sauces, not greasy sour cream, yogurt or kefir with herbs. This dish is especially delicious in nature - it can be baked in coals, fried on a barbecue or barbecue. If desired, you can immediately bake vegetables there: potatoes, bell peppers, zucchini, tomatoes.

prika

The author of the recipe

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Composition / ingredients

servings:

Pork loin

600

Mustard ready

Soy sauce

Salt

to taste

Ground black pepper

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 49 % 23 g

Fats 34 % 16 g

Carbohydrates 17 % 8 g

248 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Prepare the specified products. To purchase a pork loin with a wide fat layer, so that the fat is melted when heated and the meat absorbs the melted fat, acquires a ruddy, appetizing crust. Do not use grain mustard, otherwise the grains will be charred during baking and the appearance of the dish will be much to be desired!
Step 2:
Mix mustard, soy sauce, vegetable oil, salt and ground black pepper. If desired, you can pour hot ground pepper, garlic powder and other spices.
Step 3:
Rinse the loin, peel off the films and veins, put it in a deep container and pour the prepared marinade. Roll thoroughly and leave for 1.5 hours. Turn it over from time to time during the pickling process and lightly rub the marinade into the meat. If desired, the loin can even spend the night in such a marinade - then the meat will absorb all the flavors and flavors.
Step 4:
Put the meat on foil, pour the remaining marinade on top. Place the foil in a mold so that the fat does not drip into the oven when melting.
Step 5:
Carefully seal the foil and bake the loin for about 40 minutes at 220 C in the oven. Then open the foil and bake for another 15-20 minutes until browned. Remember that meat is very easy to dry out, so from time to time pour it with melted fat. Many cooks, when opening the foil, take the loins out of the mold, put peeled, washed and sliced potatoes, then meat, getting both a meat dish and a side dish at the end of cooking.
Step 6:
Remove the finished dish and cool slightly. Before spreading on a platter or in plates, pour the fat.
Step 7:
Serve juicy ruddy meat together with fresh lettuce, arugula, etc. Salads of fresh or baked vegetables, side dishes of potatoes and cereals are especially delicious with meat. You can serve various berry sauces with a slight sourness to the baked loin: red currant, black currant, gooseberry, etc.

Pork loin in foil in the oven is a real delicacy, especially if it is properly pickled and cooked. To create a marinade, you can also use honey - it gives the dish a colorful caramel crust. It is very important not to over-dry the meat in the oven when baking, so it needs to be checked from time to time. The wider the loin is in thickness, the more time it needs to cook.