The back of the pork, beef or lamb carcass is called a loin, when cut, the rib bones are preserved in the meat. This meat has a high taste and is often pickled before cooking to give additional taste nuances and softening.
Pick your recipe
You will need
-
- For calf loin:
- 400 g loin;
- 1 orange
- half a lemon;
- black pepper;
- 1 clove of garlic.
- For lamb loin:
- 500 g of meat;
- 1 tbsp of pomegranate juice;
- pomegranate seeds;
- black pepper;
- salt;
- 1 tsp starch.
- For pork loin:
- 500 g of meat;
- 1 small onion;
- 1 lemon
- vegetable oil;
- black pepper.
Instruction manual
1
Choose the meat you are going to marinate. For faster cooking, pork loin is suitable - less time will be spent on pickling and heat treatment. For various dishes of oriental cuisine lamb loin is suitable. The most delicious can be called lamb loin, which is actively used in high restaurant cuisine. Meat is best bought chilled in the market. In this case, you will be able to carve it as required for your dish. However, good meat of this kind can also be purchased in the meat departments of some hypermarkets. be especially careful when buying lamb - if the fat on it is yellowish, then the meat is old and quite tough. Choose it only for those dishes where it will be stewed or baked for a long time.
2
Cook the marinade. Its composition will depend on the type of meat and your taste preferences. For example, for a young calf loin, squeeze the juice from an orange. Mix a glass of juice with grated zest of lemon and orange, add a few sprigs of fresh or dried rosemary, as well as chopped garlic clove and black pepper to taste. Pour the loin over the mixture and refrigerate for five to six hours. After marinating, the meat is slightly fried, and then baked in the oven with new potatoes.
3
Pomegranate marinade is good for lamb. Since making pomegranate juice on your own can be difficult, buy ready-made, but always natural and sugar-free. Cut the loin into separate pieces so that one piece has no more than one rib bone. Pepper the meat and pour pomegranate juice so that it covers the whole pieces. Leave it as it is for 2-3 hours. After that, fry the loin in vegetable oil and bake in the oven at a temperature of 200 degrees for 5-10 minutes until cooked. Prepare the sauce from the remaining marinade. Boil the juice and add a little starch for density and pomegranate seeds. Salt and pepper to taste.
4
Pork loin pork loin and leave for one and a half to two hours. Then it can be prepared according to a standard recipe - first fry, and then bake. Also, instead of baking, it can be stewed in a pan until cooked.