Pork loin in foil oven

6 servings
3 hours 40 min


1. On the fat layer with a knife, make shallow incisions crosswise.

2. Prepare the brine, for which to mix half the water with the rest of the ingredients (except vinegar) and place the pan over a heat. Stir the mixture until the sugar crystals and salt are completely dissolved. When the contents of the pan boil, remove it from the stove, pour in the remaining water, as well as vinegar. Leave to stand for about 15 minutes.

3. Transfer the loin to a bowl of suitable sizes, pour the infused brine to it and keep under press for at least 45 minutes, or better - 1-
1. 5 hours.

4. After standing in brine, the loin must be washed with clean water, dried a little, and then fried in vegetable oil until beautiful and appetising ruddy.

5. Cool the fried meat a little and roll in spices.

6. Clean the onion from the husk, cut it into rings. If the onion is large, it is better to cut it into half rings. Place the prepared onions on the bottom of a mold lubricated with a thin layer of vegetable oil.

7. Put the meat on the onion pillow, cover the shape tightly with a double layer of foil on top.

8. Place the tin in the oven preheated to 120 degrees Celsius for three hours.

9. The loin is ready! Wrap it in foil so that it does not have time to cool, and do the caramelization of onions. To do this, place the mold on the stove and evaporate the liquid (moderate heating). If your uniform cannot be put on fire, you can use a frying pan. Serve the loin hot with the onion sauce. A sprig of rosemary will give even more sophistication to the resulting dish. Bon appetit!