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Juicy pork loin in the oven

Juicy Pork Loin in the Oven

A slice of this fragrant meat is welcome at any table! The recipe walks you through exactly how to cook pork loin so it turns out soft and juicy. We'll bake it in foil with garlic and spices. I'm using a boneless loin, but you can make bone-in meat the same way.

nasstin

Recipe author

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Composition / ingredients

Servings:

Pork

Table salt

Ground black pepper

0.5

Ground red pepper

0.3

Paprika

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 16 g

Fats 55 % 21 g

Carbohydrates 3 % 1 g

257 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake a juicy loin? First, gather all your ingredients. The pork loin — the meat from along the back — is the star here, so pay extra attention to its quality. Look for the freshest cut you can find, a nice delicate pink. If needed, thaw the meat ahead of time however you usually do.
Step 2:

Rinse the pork thoroughly under running water and pat it dry with a paper towel. If it has a layer of fat like mine does, score it — this helps the meat soak up the spices.
Step 3:

For the spices, I used paprika and ground black and red pepper. Feel free to use the same ones as me or your own favorites. Pour the spices into a separate bowl.
Step 4:

Add the salt and stir.
Step 5:

Rub the loin all over with the dry spice mix. Be generous, especially on the fat layer.
Step 6:

Transfer the meat onto a sheet of foil folded in half, shiny side up.
Step 7:

Arrange garlic slices evenly all over the meat. No need to cut slits — the sliced garlic sticks to the surface just fine.
Step 8:

Wrap the loin tightly in the foil so there are no gaps, or the meat may come out dry. Let it marinate in the fridge for at least 2–3 hours. If you're short on time, leave it at room temperature for an hour to marinate faster. You can also season it the night before and bake it in the morning.
Step 9:

Preheat the oven to 350°F (180°C). Bake the meat for about an hour. The exact time depends on your oven — it may take a little more or less. Don't wander off for too long; check on the meat now and then. To avoid mistakes, see the tips below the recipe.
Step 10:

5–10 minutes before the end of baking, you can open up the foil so the loin browns on top. I didn't do that. Check for doneness with a wooden toothpick — the juices should run clear. It's already delicious hot, but it's even better once fully cooled!
Step 11:

Thinly slice the pork loin and enjoy. Bon appetit!

This meat can stand in for store-bought deli slices, whether on a holiday table or a morning sandwich. Baking it in foil keeps it very fragrant and tender, sealing all the juices inside. Do note, though, that this cut is fairly fatty on its own, so don't overdo it.
Cooking in foil the right way makes all the difference — it's a handy helper both in the kitchen and around the house.
Keep in mind that every oven is different. Your temperature and cooking time may vary from what's given in the recipe.
If you use a ready-made spice blend, be sure to check the label — these blends often already contain salt, so account for that or you risk over-salting the dish.