The loin is the back part of pork, beef or lamb carcasses, when cut, the rib bones are preserved in the meat. Such meat has a high taste and is often marinated before cooking to add flavoring and softening.
It is necessary
-
- For veal loin:
- 400 g loin;
- 1 orange;
- half a lemon;
- black pepper;
- 1 clove of garlic
- For lamb loin:
- 500 g of meat;
- 1 tbsp pomegranate juice;
- pomegranate seeds;
- black pepper;
- salt;
- 1 tsp starch.
- For pork loin:
- 500 g of meat;
- 1 small onion;
- 1 lemon;
- vegetable oil;
- black pepper.
Instructions
Step 1
Select the meat you are going to marinate. For faster cooking, pork loin is suitable - it will take less time to marinate and heat treatment. Lamb loin is suitable for various oriental dishes. The most delicious can be called lamb loin, which is actively used in haute restaurant cuisine. Meat is best bought chilled in the market. In this case, you will be able to cut it as required for your dish. However, good meat of this kind can also be purchased in the meat departments of some hypermarkets. be especially careful when buying lamb - if the fat on it is yellowish, then the meat is old and rather tough. Choose it only for those dishes where it will be stewed or baked for a long time.
Step 2
Prepare the marinade. Its composition will depend on the type of meat and your taste preferences. For the loin of a young calf, for example, squeeze the juice from an orange. Mix a glass of juice with the zest of half a lemon and an orange grated on a fine grater, add a few sprigs of fresh or dried rosemary, as well as a chopped clove of garlic and black pepper to taste. Pour the loin over the mixture and refrigerate for five to six hours. After marinating, the meat is lightly fried and then baked in the oven with new potatoes.
Step 3
Pomegranate marinade works well with lamb. Since making your own pomegranate juice can be tricky, buy ready-made, but always natural and sugar-free. Cut the loin into separate pieces so that there is no more than one rib bone per piece. Pepper the meat and top with the pomegranate juice so that it covers the whole pieces. Leave it like this for 2-3 hours. After that, fry the loin in vegetable oil and bake in the oven at 200 degrees for 5-10 minutes until tender. Prepare the sauce with the remaining marinade. Boil the juice and add some thickening starch and pomegranate seeds. Season with salt and pepper to taste.
Step 4
Pork loin pork loin and leave for one and a half to two hours. Then it can be cooked according to a standard recipe - first fry and then bake. Also, instead of baking it, you can simmer it in a pan until tender.
