Pork loin in foil in the oven

2 servings
2 hours 30 min

Prepare these products. Buy a pork loin with a wide fat layer, so that the lard is heated and the meat absorbs melted fat, acquires a ruddy appetizing crust. Do not use grain mustard, otherwise the grains will be charred when baked and the type of dish will want much!

Mix the mustard, soy sauce, vegetable oil, salt and ground black pepper. If desired, you can pour hot ground peppers, garlic powder and other spices.

Rinse the loin, clean from the films and veins, put in a deep container and fill with prepared marinade. Carefully roll and leave for 1. 5 hours. Turn over from time to time during the marinating process and lightly rub the marinade into the meat. If desired, in such a marinade, the loin can even spend the night - then the meat will absorb all the flavors and tastes.

Put the meat on the foil, pour over the remaining marinade on top. Place the foil in the mold so that the fat does not drip into the oven when heated.

Carefully seal the foil and bake the loin for about 40 minutes when 220 C in the oven. Then open the foil and bake for another 15-20 minutes until ruddy. Remember that meat is very easy to dry, so from time to time pour melted fat over it. Many cooks, when opening the foil, take the loaves out of the mold, put in peeled, washed and sliced potatoes, then meat, obtaining both a meat dish and a side dish at the end of cooking.

Extract the finished dish and cool slightly. Before laying out on a dish or in plates, pour fat.

Serve juicy ruddy meat along with fresh salad greens, arugula, etc. Salads made from fresh or baked vegetables, side dishes made from potatoes and cereals are especially tasty with meat. You can serve various berry sauces with light acid to the baked loin: red currant, blackcurrant, gooseberry, etc.