Oven-Baked Pork Loin in a Roasting Bag
The most delicious baked pork! A really simple recipe. Homemade buzhenina (Slavic-style roast pork) is a completely natural product — serve it as a hot main course, or slice it cold for sandwiches in place of deli meat. Roasting it in an oven bag seals in the juices and makes the pork even more tender.
svetika
Recipe author
Oven-Baked Pork Loin in a Roasting Bag
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
9 g
Fats 52 %
11 g
Carbohydrates 5 %
1 g
142 kcal
GI:
100
/
0
/
0
- To make this baked pork, choose a whole piece of pork with as little fat and connective tissue as possible. Rinse it well under running water, pat it dry, and trim off any membrane and excess fat. Pour the water into a deep saucepan and add the salt, bay leaf, ground black pepper, and peppercorns. Set the pan over high heat and bring to a boil, then simmer the brine over medium heat for 5 minutes and turn off the heat. The brine must cool completely before you add the meat — leave it in the same pan or transfer it to a cold one to speed things up. Once the brine is fully cooled, submerge the whole piece of pork and let it marinate. The minimum time is 3 hours, but 12 hours gives much more tender results, so it's easiest to start it in the evening and finish in the morning. When it's done marinating, take the meat out and pat it thoroughly dry with paper towels. Rub the seasoning all over the pork, working it in with your hands so it penetrates well. Use whatever spice blend you like — a store-bought all-purpose blend or your own mix. Peel, rinse, and dry the garlic, then cut it into thick slivers. Make small slits in the meat and tuck a garlic sliver into each one; this larding lifts the flavor of the pork and gives it a little bite, and the garlic itself turns out delicious. Place the pork in a roasting bag, tie it closed, and poke a few holes in the top so steam can escape. Put it in a cold oven, set it to 350°F (180°C), and bake for 1 hour. About 10 minutes before the end, cut the bag open and let the pork brown into an appetizing crust. Drain off the juices. Serve it hot, or as cold cuts — in that case, cool it and refrigerate for at least an hour. Slice and serve, garnished with a sprig of rosemary. Enjoy!
- Pierce the meat with a knife: if it slides in easily and the juices run clear, the pork is done; if the juices are pink or red, keep cooking.
- If you use a ready-made spice blend, be sure to check the ingredients on the label. These blends often already contain salt, so account for that or you risk over-salting the dish.
- Keep in mind that every oven is different, so the temperature and time may vary from what's listed here. If you have an instant-read thermometer, use it to make sure the pork is cooked through (aim for 145°F / 63°C at the center).
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Rosemary fresh - 131 kcal/100g
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