Grandma's secret to juicy pork loin: A simple culinary delight
This roasted pork loin is juicy, perfectly seasoned, and remarkably easy to prepare. It serves as both a delightful dinner and tasty lunch meat for sandwiches. Grandma knew what she was doing and captured all the necessary tips in her notebook.
When shopping, I often experience the same frustration. I'm tired of overpaying for low-quality cold cuts. Moreover, producers' misuse of consumer trust forces me to carefully examine the list of ingredients on packages. That's why the recipe I recently discovered came at the perfect time. Homemade cold cuts of the highest quality? Ideally balancing tenderness and juiciness? And on top of that, a delicious dinner that everyone in the household will enjoy? Yes, that sounds amazing.
My grandmother's roasted pork loin recipe is neither time-consuming nor particularly complicated. As usual, success depends on selecting the right meat and ingredients. For this roasted pork loin, simplicity is key, as you will soon see.
Roasted pork loin for dinner and sandwiches
Ingredients:
- 2 pounds of good quality pork loin
- 2 tablespoons of clarified butter
- 1 teaspoon of salt
- 3 cloves of garlic
- 1/3 teaspoon of pepper
- 1 teaspoon of sweet paprika
- ½ teaspoon of marjoram
Instructions:
- The first step is to choose the appropriate meat. Make sure to select a pork loin with white fat and a shiny, slightly moist texture. First, wash the meat, clean off any larger membranes, and then dry with a paper towel.
- Mix all the spices (salt, pepper, paprika, marjoram, and garlic passed through a press), and then rub them onto the pork loin.
- Wrap the meat in foil and store in the refrigerator for a few hours.
- After this time, take it out, wait at least 45 minutes (so it reaches room temperature), remove the foil, and place it in a greased baking dish.
- Bake covered for one hour at 355°F. During this time, baste the meat several times with the liquid collected in the dish. Done!
