Baked Pork Loin is a simple yet flavorful dish, perfect for dinners and lunches with company. With a crispy crust and juicy inside, a classic that never disappoints. An Italian preparation, but mainly Tuscan, where it is especially made during holidays, very versatile to personalize with aromas and spices making it unique every time. The pork loin is the part of the pig’s back, a prized cut, which, having a fat part, makes the meat moist and flavorful. The preparation may seem complicated, but it is actually quite simple. All that’s left is to try and enjoy!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients
- 3 lbs lbs pork loin (whole piece)
- Half glass white wine
- 3.5 tbsp butter
- oil
- 2 cups cups vegetable broth
- 1 stalk celery
- 1 onion
- 3 carrots
- garlic powder
- ground cloves
- sage
- thyme
- rosemary
- white pepper
Tools
- Baking Pan
- Immersion Blenders
- Parchment Paper
- Slicer
- Aluminum Foil
Steps
First, prepare the vegetable broth. If you want to make it at home, follow the link Homemade Vegetable Broth, add 2 teaspoons to 2 cups of water. Then proceed to clean and cut the vegetables.
After preparing the base ingredients, proceed to seal the pork loin.
In the pan, put the butter and a drizzle of oil, heat well, then place the pork piece and seal on all sides, when it is browned, raise the heat and deglaze with the wine, let it evaporate for a minute and turn off.
Now prepare the seasoning for baking the pork loin. In the baking pan, put the sauce formed in the pan, a drizzle of oil, the chopped vegetables, a bit of salt, and all the herbs indicated in the ingredients. Add 2 ladles of broth and bake at 392°F in a preheated oven for 35 minutes. During cooking, turn the pork loin a couple of times and if it dries too much, add a bit of broth.
Once the cooking time has elapsed, the pork loin is ready, remove it from the baking pan and wrap it first in parchment paper and then in aluminum foil, so that the meat remains moist.
Let it cool at room temperature. Now all you have to do is prepare the sauce for dressing. Take the vegetables with all the sauce left in the baking pan and transfer it to a container and add all the leftover vegetable broth and blend everything into a cream with an immersion blender.
Take the pork piece again and slice it thinly (preferably with a slicer), arrange the slices on a serving dish and dress with the hot sauce.
Your baked pork loin is ready. WOW!!!!
Storage
The cooked pork loin can be stored in the refrigerator in a closed container for 2/3 days. For longer periods, it is preferable to freeze it.
Notes
It is preferable to slice the pork loin with a slicer to get thin and homogeneous slices.
