Let pork loin rest for juicier, flavorful results
Preparing roasted pork loin for dinner is a splendid idea. Not only is the meat prepared this way delicious and lower in calories, but it also pairs well with various side dishes. Additionally, once cooled, roasted pork loin can easily be used as a cold sandwich cut. The benefits are, therefore, twofold, assuming there is any left for the next day.
Pork pairs well with moist accompaniments. Place them in a roasting tin and bake them with the meat under a cover. Many make the mistake of cutting pork loin right after roasting, yet it will be much juicier if you follow chefs' recommendations.
Looking for a way to get juicy roasted pork loin? Let it rest
During the roasting of pork loin, meat juices move within its fibres. When you turn off the oven, they are still bubbling in the tissues. They need time to distribute evenly throughout the meat's structure. The juices will rapidly flow out if you start cutting it immediately after roasting.
How to let pork loin rest?
Leaving the meat in the oven is insufficient, as the still high but gradually decreasing temperature will continue to warm and dry it out. Therefore, place the roast onto a cutting board and cover it loosely with aluminium foil. Please don't press it against the meat to allow steam to escape slowly. Let it rest for 10-15 minutes.
Recipe for pork loin with apples
Use the roasted apples to decorate the meat. You can also prepare a delicious sauce for the roast, potatoes, or groats based on the fat, apples, and onions. Just transfer all the ingredients from the roasting pan to a saucepan and cook over a low heat to achieve the desired consistency. To thicken, you can add a tablespoon of wheat flour. It's delicious both with floating additions and when blended into a smooth cream.
Ingredients:
- 1 kg 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,
- 120 ml of vegetable broth,
- salt, pepper to taste.
Instructions:
- Rub the washed and dried meat with spices - salt, pepper, and marjoram. Place in a glass bowl, cover with cling film, 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 fibres 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 and glaze the onions, 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 aluminium foil.
- Bake in an oven preheated to 180 degrees Celsius 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.
