Grandma's secret to perfect homemade pork loin revealed
It's juicy, perfectly seasoned, and very easy to prepare. This roasted pork loin serves me both as a dinner and as lunch meat for sandwiches. Grandma knew what she was doing and recorded all the necessary tips in her notebook.
When shopping, I increasingly experience the same feeling. I'm tired of overpaying for low-quality cold cuts. Moreover, the long-abused trust by producers forces me to painstakingly sift through the list of ingredients on packages. That's why the recipe I recently found came at the perfect time. Homemade cold cuts of the highest quality? Ideally, balancing between tenderness and juiciness? And additionally, an idea for a delicious dinner that all household members 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. In the case of this roasted pork loin, simplicity was the key, which you will soon see.
Roasted pork loin for dinner and sandwiches
Ingredients:
- 900 grams 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. Remember to choose a pork loin with clearly white fat and the rest shiny and slightly moist. First, clean the meat from larger membranes, then dry it 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, remove it, wait at least 45 minutes (so it reaches room temperature again), remove the foil, and put it in a greased baking dish.
- Bake covered for one hour at 180°C. During this time, baste the meat several times with the liquid collected in the dish. Done!
