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Honey-glazed pork loin in a roasting bag

Honey-glazed pork loin is a delicious, showstopping holiday dish! This is a fabulously tasty, elegant dish that never fails to win over my guests. The tender, fragrant meat in its sweet glaze fills the whole apartment with aroma, and the marinade of marjoram leaves and garlic makes the flavor absolutely divine and one of a kind.

KandinaAuthor avatar
Recipe author
Pork loin 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 55 % 23 g
Fats 38 % 16 g
Carbohydrates 7 % 3 g
249 kcal
GI: 100 / 0 / 0
  • Making this culinary masterpiece takes a few stages. First, make the marinade for the loin: 1. Put the marjoram leaves, garlic, ground black pepper, olive oil, and salt into a mortar or blender and grind to a paste. Second, prep the loin: 2. It's worth noting that you should buy one whole piece rather than one already cut into portions. Rinse the loin, pat it dry with a paper towel, and cut down to the bone so it opens up like an accordion. Third, marinate: 3. Rub the prepared loin all over with the marinade, place it in a bowl, cover with plastic wrap, and refrigerate for at least 2 hours — ideally overnight. Fourth, roast: 4. Preheat the oven to 350°F (180°C) and get the meat ready. 5. Put the loin in a roasting bag or sleeve, set it on a baking sheet, and pour the leftover marinade and freshly squeezed orange juice over the meat. 6. Roast for 60 minutes. While the meat roasts, move on to the fifth stage — making the glaze: 7. In a small bowl, whisk together the honey, lemon juice, olive oil, and paprika until you have a smooth emulsion. The sixth and final stage is glazing: 8. Take the meat out of the oven but leave it on. Carefully — so you don't get burned by the steam — cut open the top of the sleeve or bag. 9. Brush the glaze over the meat and return it to the oven for 12–15 minutes. Repeat this 3–4 times over 60–75 minutes, until you get a golden, fragrant crust. In all, the meat should spend 120–135 minutes in the oven, depending on the thickness of the pieces. Carefully transfer the loin to a platter, garnish with marjoram leaves, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Oranges - 36  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Raw smoked loin - 469  kcal/100g
  • Pork loin - 242  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Marjoram fresh - 271  kcal/100g

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