Foil-Baked Pork Loin

Cooking method

1. Step 1:

   

   Gather the listed ingredients. Choose a pork loin with a good layer of fat, so it renders as it cooks and the meat soaks up the melted fat, developing a golden, appetizing crust. Don't use whole-grain mustard — the grains will char during baking and spoil the look of the dish.

2. Step 2:

   

   Mix the mustard, soy sauce, vegetable oil, salt, and ground black pepper. If you like, add some hot ground pepper, garlic powder, or other spices.

3. Step 3:

   

   Rinse the loin, trim off any membranes and sinew, put it in a deep container, and pour the marinade over it. Turn to coat thoroughly and leave for 1½ hours, turning it now and then and lightly rubbing the marinade into the meat. If you like, the loin can even marinate overnight — that way it soaks up all the flavors.

4. Step 4:

   

   Lay the meat on a sheet of foil and pour the remaining marinade over the top. Set the foil in a baking dish so the rendered fat doesn't drip into the oven.

5. Step 5:

   

   Seal the foil tightly and bake the loin for about 40 minutes at 425°F (220°C). Then open the foil and bake another 15–20 minutes until browned. Remember that the meat dries out easily, so baste it with the rendered fat from time to time. Many cooks, when they open the foil, lift the loin out of the dish, add peeled, rinsed, and wedged potatoes, then return the meat — ending up with both a main dish and a side.

6. Step 6:

   

   Take the finished dish out and let it cool slightly. Before plating, spoon some of the fat over it.

7. Step 7:

   

   Serve the juicy, golden meat with fresh lettuce, arugula, and the like. Salads of fresh or roasted vegetables and sides of potatoes or grains pair especially well. You can also serve the roasted loin with tart berry sauces — red currant, black currant, gooseberry, and so on.