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Roast Pork Loin in an Oven Bag

Juicy oven-roasted pork! Simple and delicious! A whole pork loin roasted in an oven bag. This method keeps the meat soft and juicy, and with one little trick the crust browns perfectly. Prunes round out the dish beautifully, giving it a special flavor.

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Pork carbonate in a sleeve in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 34 % 11 g
Fats 50 % 16 g
Carbohydrates 16 % 5 g
209 kcal
GI: 100 / 0 / 0
  • Rinse a whole piece of fresh, boneless pork under running water, trimming away any veins, membrane, and excess fat, and pat it dry. Set the meat on a cutting board and make a deep slit down the middle, cutting to about the center of the piece. Pack the resulting pocket tightly with prunes; how many you use is up to you, in one or two rows, just don't let them spill out of the slit. To flavor the meat, use a mix of dried vegetables and salt, and feel free to add your favorite spices or dried herbs. First rub the piece with olive oil, which helps it roast evenly and makes the seasonings stick to the surface. Mix all the spices and salt in a small bowl so they're evenly blended, then rub the mixture all over the meat, covering every spot. Slide the seasoned meat into a roasting bag and tie off one end. Peel and wash the parsley root, celery root, and carrot. You don't need to cut them unless they're very large; tuck them into the bag alongside the meat. Sprinkle with allspice and add the bay leaves and the sprig of rosemary. Pour the water into the bag (you can use vegetable or meat broth instead). Tie off the other end of the bag, leaving some slack so it isn't pressed against the meat. Cut a few small slits or holes in the top so the hot steam can escape while it roasts. Place the pan of meat in an oven preheated to 350°F (180°C). It takes about 1 hour 20 minutes, though the time will vary with the size of the roast and your oven. About 15 minutes before it's done, open the bag and let the pork finish browning; you can switch on the convection setting at this point. Serve the dish hot or cold, as a main course or a cold appetizer. Enjoy!

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
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Rosemary - 131  kcal/100g
  • Prunes - 227  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parsley root - 49  kcal/100g
  • Allspice - 263  kcal/100g
  • Celery root - 32  kcal/100g

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