Pork Loin
Description
The appetizer is prepared quickly and easily. Pork loin is one of the leanest parts of the pig carcass, along with the tenderloin. Especially if you roast it without oil. So even those who strictly count calories can treat themselves to delicious meat! Roasted pork loin can be served both hot, with a side dish and salad, and cold, as an appetizer or on a sandwich. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Whole spices, if you have any, crush them in a mortar and mix with ground spices. I have whole coriander and fennel seeds, dried onion and garlic powder, sweet paprika, ground hot chili pepper, salt, and black pepper.
- 3
Step 3
Pat the pork loin dry with a paper towel and coat it generously with mustard. I prefer grain mustard, but that’s a matter of taste. Sprinkle the spice mix on top, pressing it into the meat so it forms a thick layer. You can do this directly on the baking sheet. Let the meat rest on the counter for about an hour, covered with plastic wrap to marinate.
- 4
Step 4
Bake the meat in an oven preheated to 220 degrees for 10 minutes so the crust sets slightly. Then reduce the heat to 170 degrees and bake for another 40 minutes. Near the end of baking, pierce a piece from the side—the juices should be clear. If the juices are bloody, bake for another 5–10 minutes.
- 5
Step 5
Cover the cooked meat with foil and let it rest for 10–15 minutes if you will serve the carbonade hot, and half an hour if cold. Slice the meat across the grain and serve, garnished to your liking.
- 6
Step 6
The appetizer is ready. Serve.