How to perfect your pork loin: Tender, aromatic, and never dry

Has it roasted pork loin in its entirety? There's no need to fear that it will dry out. Just prepare it properly; it will have a crispy skin while remaining tender and aromatic.

The first step to a successful roast is choosing the right meat. Frozen pork loin is not suitable. Also, please pay attention to the colour of the pork; it should be light pink. Meat that is too dark will be challenging and dry. For roasting, the size of the meat piece also matters; it shouldn't be smaller than 1 kilogram. The meat also shouldn't be too lean, as fat ensures the roast's juiciness. It's good when a delicate layer of fat is evenly distributed. The best is pork loin, which is sold fresh by weight. The centre cut of the pork loin is ideal for roasting.

The next step is marinating. Marinate the raw meat before roasting for several hours, preferably overnight. This step primarily affects the outer layer of the roast. The base is oil, but you can add beer, wine, vinegar, mustard, or tomato paste. Raw vegetables, like onions and carrots, and spices, such as bay leaves, are also good additions.

Salt, pepper, garlic, marjoram, and paprika are the most important spices for meat, regardless of its type. But it's also good to use those that highlight the specific flavour of pork. Caraway seeds and nutmeg complement it well, while cinnamon or cardamom can add a bit of sweetness. However, at this time of year, it's best to go for fresh herbs, especially rosemary or thyme.

Ingredients:

• 1 kilogram of pork loin, preferably centre cut,
• 3 tablespoons of canola oil,
• 1 tablespoon of marjoram,
• 1 teaspoon of sweet paprika,
• 2 cloves of garlic,
• a sprig of rosemary,
• salt and pepper to taste.

Preparation method:

1. Wash the meat and dry it thoroughly with paper towels. Mix the oil with all the spices into a uniform paste in a bowl. Rub this mixture on the meat and transfer it to an airtight container. Please place it in the refrigerator for the whole night.
2. Afterwards, remove the pork loin, place the rosemary sprig on it, and wrap it tightly in aluminium foil. Put it in a baking dish and then into an oven preheated to 180 degrees Celsius. Roast the meat for about 1 hour and 20 minutes.
3. Once the meat has slightly cooled, take it out and cut it into slices. Serve the pork loin hot or cold.