Loin - part of pork, beef or lamb carcasses. Like the brisket, the loin is part of the animal's ribcage, but closer to the lumbar region. The most delicate cutlets on the bone are obtained from pork and lamb loin. The famous "crown" is made from the loin from a young lamb - a rack of lamb. And the way of serving, when two or more pieces of ready-made loin are laid out on a plate so that their bones intersect with each other, is called "guard of honor" or, in French, garde d'honneur.
It is necessary
-
- Pork loin
- fried in tuscan style
- 1 kg pork loin with bones;
- 1 clove of garlic;
- 10 sage leaves;
- 1 sprig of rosemary;
- 1/2 cup olive oil
- 1/2 glass of white wine
- salt and pepper
- Lamb rack with raspberry vinegar and pecans
- 2 lamb loin
- about 8 seeds each;
- 1 cup pecans
- 1/4 cup raspberry balsamic vinegar
- 1 tablespoon olive oil
- 5 sprigs of rosemary;
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
Step 1
Tuscan style pork loin
Preheat the oven to 200 ° C. Cut the meat off the bones in one piece, but do not discard them. Remove the leaves from the rosemary sprig and discard the stem. Peel a clove of garlic, chop finely together with rosemary and sage leaves, mix with salt and freshly ground black pepper. Grate the pork on all sides with the resulting mixture, and then tie the meat back to the ribs with culinary twine.
Step 2
Place the pork loin in a baking dish and drizzle with olive oil. Place in the oven. Bake the meat for 40-60 minutes, remembering to turn it so that it has a beautiful brown crust on all sides. 10-15 minutes before cooking, pour half a glass of white wine into the mold and let the alcohol evaporate. Serve the pork with the resulting meat sauce. You can remove the loin from the ribs and cut in portions, but it looks more impressive with the bones, besides they are very tasty and, if you are not at a party, you can take them straight with your fingers and suck them.
Step 3
Lamb rack with raspberry vinegar and pecans
Cut off excess fat from the loin. Remove the leaves from the rosemary stalks and discard. Mix the leaves with raspberry vinegar and olive oil. Put the loin in the zip bag, fill it with marinade, distribute it well over the meat and put the bag in the refrigerator overnight.
Step 4
Place the pecans in another zip bag and crush them with a rolling pin. Heat the oven to 230 ° C. Remove the loin, rub with salt and freshly ground black pepper, roll in chopped nuts. If the crushed nut doesn't want to stick to the meat, brush the lamb with a little marinade and try again.
Step 5
Place the rack of lamb in a baking dish, bones up, wrap the ends of the ribs in foil so they don't burn. Bake the meat for 20 minutes, then, without opening the oven, lower the temperature to 200 ° C and cook the rack for another 10-15 minutes.
