Hasselback pork loin: A quick route to juicy perfection

If you've avoided roasting pork loin out of fear of its dry interior, this version will be perfect for you. Discover this unique method for a juicy roast that's gaining popularity thanks to its simplicity and delicious final result.

Hasselback Pork Loin is a variation on the classic roasted pork loin, inspired by the Swedish method of preparing Hasselback potatoes. In this case, you slice the meat into pockets that you later fill with various ingredients. It's an easy way to achieve juicy and aromatic pork loin without long marinating. A few cuts in the meat are enough, and the oven does the rest for us.

The technique of slicing the meat allows for even seasoning and ensures rapid roasting, so the pork loin retains its moisture, which is often a problem with traditional roasting of this type of meat. Similar to Hasselback potatoes, where spices and fat evenly penetrate the vegetable, in the case of pork loin, the ingredients you place between the slices provide a rich taste and aroma.

Hasselback Pork Loin is one of those dishes that practically makes itself, and the end result amazes everyone. Although roasting pork loin may be associated with long preparation times and many stages, in this case, only 10 minutes of active work is needed. The rest is up to the oven. The key to success lies in properly slicing the meat and choosing ingredients that will give the pork loin a unique flavour and aroma.

Ingredients:

• Approximately 600 grams of pork loin,
• 2 tablespoons of olive oil,
• 100 grams of smoked bacon slices,
• 1 large tomato,
• 1 large onion,
• Fresh rosemary sprigs,
• Salt, freshly ground pepper.

Method of preparation:

1. Preparing the pork loin: Preheat the oven to 180°C. Clean the pork loin of membranes and pat dry. Then, using a sharp knife, cut the meat lengthwise into 8 slices, but do not cut all the way through – leave about 1 cm uncut at the bottom to create pockets.
2. Seasoning: Brush each pocket with olive oil, then season with salt and pepper to ensure the meat has full flavour.
3. Ingredients: Cut the onion in half and then into thin half-slices. Slice the tomato as well, and cut the smoked bacon into small pieces. Insert one slice of bacon, tomato, onion, and a piece of rosemary into each pocket.
4. Roasting: Use skewers to "pin" the pockets and ensure the ingredients do not fall out. Place the pork loin in the preheated oven and roast for about 55-60 minutes until the meat becomes tender and the ingredients are beautifully browned.

Ready. Serve with your favourite sides, such as roasted potatoes or a fresh salad. Thanks to the Hasselback technique, the pork loin retains its juiciness and gains an extraordinary flavour that will satisfy even the most demanding gourmets.