Pork loin

The pork loin is the most dorsal part of the animal, which, when cutting the carcass, is left on the bone, that is, the ribs and a minor part of the spine. In this form, it goes on sale, although often in meat markets butchers will gladly cut off exactly the piece that you like.

In addition, you can buy not only whole pork loin, but also, in fact, boneless flesh, which, at your request, will be cut into portion steaks on the bone or without one. If you bought an undeveloped piece, you can easily disassemble the meat at home, separating the vertebrates, which are perfect for making rich and hearty broths, and pork ribs are ideal for stews or braised potatoes.

So, based on the method of cutting pork loin, the methods of its preparation differ. But no matter how you make a loin, remember that you always need to remove excess fat from it before cooking. For example, baking in the oven is considered ideal for a single piece of loin. Just do not forget that before cooking it must be trimmed with fragrant spices so that the aroma and taste of the finished dish does not leave anyone indifferent.

As for the so-called pork loin medallions, which are used without or with a bone, many culinary experts unanimously argue that it will not be possible to cook a tender and juicy dish. However, if some rules are followed, believe me, it will be difficult to distinguish it from the part of pork that is intended specifically for frying. First of all, it should be a piece about 3 centimeters thick, and you need to fry it for no more than 4 minutes on each side over a very high heat.

The most interesting options for designing dishes based on pork loin include "Crown, " when the meat is laid with ribs up and out, and "Guard of Honor" - when two loin are used, the ribs of which cross over the meat from above. Such dishes have not only an unusual and attractive appearance, but also extraordinary juiciness and tenderness.