Roast pork perfection: Let it rest for ultimate juiciness
Preparing roasted pork loin for dinner is a wonderful idea. Not only is the meat flavorful and less calorie-dense, but it also pairs well with various sides. Plus, once cooled, roasted pork loin can easily be used as a cold cut for sandwiches, offering twofold benefits—if there's any left for the next day.
Pork pairs well with moist accompaniments. Pork loin with dried plums or apricots is very popular. However, you don't need to stuff the meat with fruit to make it tender and juicy. Place the fruit in a roasting pan and bake them with the meat under a cover. Many people make the mistake of cutting pork loin right after roasting, but it will be much juicier if you follow the recommendations of chefs.
Looking for a way to get juicy roasted pork loin? Let it rest
During the roasting of pork loin, meat juices move within its fibers. When you turn off the oven, those juices are still bubbling in the tissues. They need time to distribute evenly throughout the meat's structure. If you start cutting it immediately after roasting, the juices will quickly flow out.
How to let pork loin rest?
It's not enough to leave the meat in the oven, as the still-high but gradually decreasing temperature will continue to warm and dry it out. Therefore, take the roast out onto a cutting board and cover it loosely with aluminum foil. Don't press it tightly against the meat to allow steam to escape slowly. Leave it for 10-15 minutes.
Recipe for pork loin with apples
Use the roasted apples for decorating the meat. Based on the fat, apples, and onions, you can also prepare a delicious sauce for the roast, potatoes, or groats. Just transfer all the ingredients from the roasting pan to a saucepan and cook over low heat to achieve the desired consistency. To thicken, add a tablespoon of wheat flour. It's tasty both with floating additions and when blended into a smooth cream.
Ingredients:
- 2 lbs of boneless pork loin
- 4-5 apples
- 2 onions
- 3 garlic cloves
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- A few sprigs of thyme
- Dried marjoram
- 1/2 cup of vegetable broth
- Salt and pepper to taste
Instructions:
- Rub the washed and dried meat with spices—salt, pepper, and marjoram. Place in a glass bowl, cover with plastic wrap, and set aside for at least 30 minutes.
- Peel the onions and slice them into feathers.
- Cut the apples into quarters after removing the seed cores.
- Brown the pork loin in a pan with heated olive oil on all sides to seal the fibers and juices inside the meat. Remove from the pan and place in a baking dish.
- Add a tablespoon of butter to the pan, toss in the onions and sauté them, then sauté the apples as well, so they don’t release water during roasting.
- Transfer the contents of the pan to the roasting pan with the meat, add garlic cloves, a few sprigs of thyme, and pour a small amount of broth over them. Cover with a lid or aluminum foil.
- Bake in an oven preheated to 350 degrees Fahrenheit for 60 minutes, removing the lid or foil 10 minutes before the end of baking.
- After roasting, transfer the meat to a cutting board and leave it for 10-15 minutes.
