Pork loin roasted in its juice

Toñy Torres

2 minutes

Pork loin roasted in its juice

Today I bring you this simple recipe, a roasted pork loin in its juice, healthy and delicious. This dish is perfect in every way, it is the lightest part of the pork and the one with the fewest calories. In addition, being cooked in its juice is even healthier and lighter. The touch of herbs gives this dish a unique flavor, making it a perfect alternative for any occasion.

As an accompaniment, some potatoes cooked together with the pork are perfect, they acquire all the flavor without adding calories. Also, you can serve a salad of sprouts and pomegranate, it will be the special icing for this delicious dish.

The advantage of cooking the loin in the oven is that it is very tender, since depending on the way it is cooked it can be more or less dry. Thus the meat is juicy, tender and full of flavor. Let's do it!

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Pork loin roasted in its juice
Pork loin roasted in its juice

Author
Kitchen: Spanish
Recipe type: Carne
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • A piece of spine tape weighing at least 1 kg
  • 4 medium potatoes
  • Aromatic herbs such as oregano, rosemary, thyme or Provencal herbs
  • Gorda
  • Pepper
  • Virgin olive oil
  • 1 large glass of water

Preparation
  1. First we are going to prepare the piece of pork, remove the excess fat and wash it under running cold water.
  2. Afterwards, we dry well with absorbent paper and reserve.
  3. We peel the potatoes and wash them well, dry and cut into not too thin slices.
  4. We prepare a fairly wide baking dish.
  5. Place a bed of potatoes in the source, covering the bottom well.
  6. Now, we put the pork tenderloin on the potatoes.
  7. We sprinkle the meat with a good drizzle of oil, also covering the potatoes.
  8. We put coarse salt for the pork and add a little to the potatoes.
  9. Now we put the herbs and the pepper and with very clean hands, we rub the mixture well all over the meat.
  10. While we finish the meat, we put the oven at 200 degrees so that it acquires temperature.
  11. Finally, we add the glass of water to the source and put in the oven for about 60 minutes.

Notes
Halfway through cooking, prick the meat with a fork so that the heat reaches well, if necessary you can add a little more water so that it does not remain dry.

 


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  1.   George said
    ago 6 years

    Hello Toñy, I think that the roast pork loin in its juice must be a very good recipe.

    At point 11, you say: Finally, we add the glass of water to the source and place in the oven for about 60 minutes.
    The water is going to mix with the oil all cold, is this correct?

    Greetings from Buenos Aires

    Reply to Jorge
    1.    Tony Torres said
      ago 6 years

      How about Jorge,

      Exactly, the water is mixed with the oil all cold, in this way the meat is cooked in its juice and the water prevents it from drying out.

      All the best

      Reply to Toñy Torres