Juicy pork loin in the oven

8 servings
3 hours

How to bake a juicy loin? Prepare all the ingredients first. The pork loin or dorsal part of the carcass is the main one. Therefore, its quality should be paid more attention. It is better that it is as fresh, delicate pink as possible. If necessary, defrost the meat in advance in any way familiar to you.

Rinse the pork thoroughly under running water and dry with a paper towel. If there is a layer of fat on it, like mine, make cuts on it - this is necessary so that the meat is better soaked in spices.

From the spices, I took paprika, black and red ground pepper. You can use spices like mine or grab your favourites. Pour the spices into a separate bowl.

Add salt to them and mix.

Rub the loin well with a dry spice mixture on all sides. Pour thicker, especially on a layer of fat.

Transfer the meat to a sheet of foil folded double the shiny side up.

Cover the meat with garlic records evenly on all sides. It is not necessary to make cuts - chopped garlic sticks well to the meat surface.

Wrap the loin in foil so that there are no gaps left, otherwise the meat risks being dry. Leave the meat to marinate in the cold for at least 2-3 hour. If the time is tight, leave it warm for an hour, so it will break faster. You can also marinate the meat from the evening, and bake it in the morning.

Preheat the oven to 180 degrees. Bake the meat for about one hour. Determine the exact time by your oven - it may take you more or less time. Do not leave the stove for a long time, check the meat periodically. To avoid errors, use the tips below, under the recipe.

5-10 minutes before the end of baking, the foil can be deployed so that the loin is covered with a ruddy crust. I didn't do that. Check the readiness of the loin with a wooden toothpick - the juice must be transparent. It is already very tasty in hot form, but it will become even tastier when it completely cools down!

Thinly chop the pork loin and enjoy. Enjoy your meal!