The secret to a very juicy, moist and tender roast pork loin is to marinate the meat as indicated in the recipe. Prepare the loin the day before and just take it to roast the next day.
Check out recipes worthy of enriching your upcoming Christmas menu. Humm…what an aroma, how delicious!
- 1.5 kg of pork loin
- 1 glass of dry white wine
- 1 pack of green scent
- 2 sprigs of rosemary
- 1 chopped onion
- Broth of 1 lemon
- Nutmeg to taste
- Black pepper to taste
- Salt to taste
- 1 tablespoon of butter
- 3 tablespoons of oil
- 1.5 kg of peeled potatoes
- Clean, wash the loin and, using a knife, make punctures in the meat.
- Stick the rosemary sprigs into the meat.
- In a bowl, place the wine, parsley and onion.
- Mix and add the lemon broth.
- Season with nutmeg, pepper and salt.
- Add the loin and let it macerate for 12 hours.
- Preheat the oven to medium temperature.
- Grease a baking tray with margarine.
- Remove the tenderloin from the sauce and place it in the roasting pan.
- Add the sauce.
- Spread the butter previously kneaded with a fork over the loin.
- Drizzle with the oil.
- Cover the pan with aluminum foil and place in the oven to bake for 50 minutes.
- Remove the aluminum foil, add the potatoes seasoned with salt and return to the oven for approximately 30 minutes.
- While the loin is in the oven, baste it from time to time with the sauce that forms and turn the roast frequently with a fork, so that it browns evenly.
- Stir the potatoes from time to time so they don’t stick to the bottom of the pan.
- When taking it to the table, remove the meat and place it in an ovenproof dish.
- Distribute the potatoes around.
- Decorate to taste.
- Serve immediately.
To enrich the dish, if you prefer, add 1 can of selected vegetables and a little black olives.
The ideal complement to this dish is lettuce salad with tomatoes.
Approximate yield of 6 servings.
See also the recipes for traditional pork loin and the recipe for sweet and sour pork loin.