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Pork loin baked in foil in the oven

The tastiest cut of pork is, without a doubt, the loin! Bake it in foil! It's a lean cut with hardly any fat, packed with important minerals (zinc, calcium, iron, magnesium, and phosphorus). Most cooks use loin for chops, steaks, or grilling, but my family tries to avoid fried food, and a grill isn't an option for us in winter — so I found a great recipe for the most fragrant loin, baked in the oven!

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Pork loin in the oven in foil
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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 52 % 11 g
Fats 33 % 7 g
Carbohydrates 14 % 3 g
125 kcal
GI: 67 / 0 / 33
    1. Score the fat layer with shallow crosshatch cuts. 2. Make the brine: combine half of the water with all the other ingredients (except the vinegar) in a saucepan and put it over heat. Stir until the sugar and salt crystals fully dissolve. Once it comes to a boil, take it off the heat, pour in the remaining water and the vinegar, and let it stand for about 15 minutes. 3. Transfer the loin to a suitably sized bowl, pour the steeped brine over it, and keep it weighted down for at least 45 minutes — better yet, 1 to 1.5 hours. 4. After brining, rinse the loin with clean water, pat it dry a little, then sear it in vegetable oil until golden and appetizing. 5. Let the seared meat cool slightly and roll it in the spices. 6. Peel the onion and cut it into rings — if it's large, half-rings work better. Spread the prepared onion over the bottom of a dish greased with a thin layer of vegetable oil. 7. Set the meat on the bed of onion and cover the dish tightly with a double layer of foil. 8. Put the dish in an oven preheated to 250°F (120°C) for three hours. 9. The loin is ready! Wrap it in foil so it stays warm while you caramelize the onion: put the dish on the stovetop and cook off the liquid over moderate heat (if your dish isn't stovetop-safe, use a skillet instead). Serve the loin hot with the onion sauce. A sprig of rosemary adds an extra touch of elegance. Enjoy!

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

  • Garlic - 143  kcal/100g
  • Carnation - 323  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Cumin - 333  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Raw smoked loin - 469  kcal/100g
  • Pork loin - 242  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Allspice - 263  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Granular mustard - 135  kcal/100g

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