Pork loin is an excellent dish to the festive table

A pork loin baked with a whole piece in the oven is more of a festive dish than a casual one. However, in some cases, it can be prepared and just for a family dinner, to somehow diversify the diet and decorate the table with a spectacular dish. A cook it can be one of the following recipes.

Pork loin: in the sleeve, with apples, portioned pieces

Since sweet and sour apples perfectly combine with any meat (including pork), this dish turns out to be very tasty, juicy and fragrant. However, due to the fact that it is prepared not by a piece, and portioned, the effect of the feeder suffers a little. So it can be recommended sooner for a family dinner. For 4 servings you need about 800 grams of meat on bone (4 slices of loin), 2 tablespoons of sugar without a roller coaster (preferably brown), salt (0.5 tsp), spices (mustard powder, cinnamon, ground cloves and black pepper) By pinch, a small onion, 2 medium-sized apples, an incomplete glass of apple juice and a little olive oil.

To begin with, it is necessary to fry onion, cooked with half rings, on a hot olive oil. Then, taking it out on a plate, in the same oil fry pieces of meat to a crust. After they are rubbed with salt and put in a fireproof form, sprinkle with ground pepper and onions. Apples are cleaned, cut into thin slices and placed on a bow.

The pork loin is not very juicy, so, to make it tastier, it is poured with a sauce that is cooked separately. For him, the remaining spices and sugar are mixed with apple juice. Sauce poured meat, top covered with foil and baked for 40 minutes in a moderately hot oven. Serve with potatoes or other garnish.

Porridge: a recipe in the oven. Festive option

This (at first glance, rather simple) version of cooking meat actually allows you to create a real culinary masterpiece, which will not be a shame to serve on the festive table as the main dish. That's just preparing it for a very long time, but most of the time the meat will be left to itself.

To begin with, take such products: pork loin - 1 kg, onion - 200 g, garlic - 2 cloves, salt - 1 tsp, spices (cloves, sweet pepper, ground coriander, bay leaf), a little sugar and 5 grams Saltpeter.

In order for the meat to be juicy, it should be marinated in advance (a few weeks before the holidays). The washed loin should be dried with a towel and rubbed with a mixture of spices. It is prepared by mixing and grinding them in a mortar (if you do not use it you can use a blender), adding food grade nitrate. The meat is rubbed with half of the resulting mass and left under the yoke for two days. Having stood the required time, the loin is removed and poured with three liters of hot water, into which the remaining mixture of spices is poured. After cooling, the meat, along with the brine, is placed in a cold place for 10-14 days, periodically turning it over.

When the pork loin finally marshes, you should start the last stage of cooking - baking. This is done in a not very hot oven (not more than 180 degrees) for 2 hours, periodically pouring out with a prominent juice. When serving, cut the loin into thin slices. It goes well with sour cabbage and other salines.