What's the difference between pork tenderloin and pork loin? In general, pork loin is a cut of meat taken from the area around the pork ribs, and is larger and more fat-free than pork tenderloin. To maintain the delicious texture and taste, pork loin should be processed by roasting it whole using the oven, or cut into smaller sizes to speed up the processing process. Before grilling, make sure the meat has been coated with your favorite spices, OK!
Ingredients
Baking Pork Loin in the Oven
- 1, 4 kg boneless pork loin
- 4 cloves garlic, finely chopped
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
For: 6 servings
Grilling Pork Loin in the Frying Pan
- 700 grams boneless pork loin
- 1 tbsp. oil
- Salt and pepper to taste
For: 4 servings
Step
Method 1 of 2: Baking Pork Loin in the Oven
Step 1. Preheat the oven to 191°C
In fact, standard ovens take 20 to 30 minutes to reach the required temperature. Therefore, preheat the oven while you prepare the other ingredients so that they can be used immediately when all the ingredients are ready to be processed.
Don't use a higher temperature to speed up the cooking process! Be careful, the meat can be charred on the outside but still raw on the inside
Step 2. Combine salt, black pepper, and garlic powder in a small bowl
Use a spoon to stir in 1/4 tsp. kosher salt, 1/2 tsp. black pepper, and 1/2 tsp. garlic powder until all ingredients are well mixed. The spice mixture will later be used to coat the surface of the meat.
- Get creative with the spices you use! For example, you can add more garlic powder, or combine the above spices with celery seeds, garlic powder, and seasoned salt.
- Kosher salt is larger and coarser than regular table salt. However, you can also use table salt if you have trouble finding kosher salt.
Step 3. Remove the silverskin or thin membrane that is sticking to one side of the meat
However, don't throw away the fat behind it as it plays an important role in ensuring that the meat remains soft while grilling.
- If not removed, the texture of the meat behind the membrane layer will feel hard and tough when eaten.
- If you don't want to do it yourself at home, or if you don't know where the membrane is, you can ask a butcher to do it.
- Do this method on a cutting board or other safe surface.
When Meat Should Be Tied and How
If one end of the meat looks much thinner than the other, it will most likely need to be tied off. In other words, try to fold the thin section inwards so that the thickness of all sides of the meat is the same, then tie the section with meat floss or hold it in position with a toothpick.
This step is not necessary if the thickness of the meat is evenly distributed.
Step 4. Season the meat
Using your hands, sprinkle the seasoning over the surface of the meat. Then, gently massage the meat to make sure the marinade is well absorbed into every fiber of the meat. The more seasonings there are, the richer your roast will taste when it's cooked!
- Turn the meat over and coat the other side with seasoning, if desired.
- Always wash your hands with warm, soapy water after handling raw meat to prevent the risk of spreading bacteria.
Step 5. Place the cutlets on the grill rack
Because it doesn't come in direct contact with the bottom of the pan, the meat won't burn easily and will cook more evenly. In general, you can use a V-shaped grill rack or a flat rack placed on a 33x23 cm baking dish.
- For easier cleaning, line the bottom of the pan with aluminum foil before installing the grill rack.
- If you don't have a special roasting pan or a grill rack, try laying celery stalks on the bottom of a regular baking sheet and placing the strips of meat on top.
Step 6. Put the meat in the oven, then roast the meat for 60 to 75 minutes
Ideally, the meat is grilled on the middle rack so that the hot oven temperature can circulate properly and cook the meat more evenly.
Install a timer or alarm on your phone to ensure timely baking
Step 7. Use a meat thermometer to make sure the inside temperature of the meat reaches 63°C
In general, this is the internal temperature that indicates that the meat is well cooked. Make sure the thermometer is inserted into the thickest part of the meat (usually in the middle) and takes the longest time to cook.
Check the temperature of the meat in different areas to make sure it's done evenly
Step 8. Remove the meat from the oven and let it rest for 5 minutes before eating
Remember, the meat needs to be allowed to stand before cutting so that the juices get trapped in every fiber of the meat. If you cut directly, the juice of the meat will be wasted and make the texture of the meat harder when eaten.
- The meat can be left for more than 5 minutes, but not longer than 15 minutes.
- Store leftover meat in an airtight container and refrigerate. Meat can last up to 4 days.
Creative Ways to Eat Leftover Grilled Meat
Meat can be processed into casserole with a mixture of vegetables, cheese, and rice.
Meat can be stir-fried with noodles and processed into Asian specialties.
The meat can be shredded and eaten with bread and barbecue sauce.
Meat can be mixed into soups or other gravy dishes.
The meat can be thinly sliced and processed into tacos.
Meat can be cut into cubes, mixed with eggs and potatoes, then processed into scrambled eggs.
Method 2 of 2: Baking Pork Loin in the Frying Pan
Step 1. Preheat the oven to 191°C
Generally, the oven will take 20 to 30 minutes to reach the right temperature (this estimate may increase in older ovens). Therefore, make sure the oven is preheated before the meat is prepared.
If you forgot to preheat the oven, you can speed up the process by setting the oven to 191°C on the “full broil” setting. Once that temperature is reached, you can return it to its normal temperature for grilling the meat
Step 2. Cut the meat into 4 pieces with a thickness of 2.5 to 4 cm with a lined by a cutting board
Use a sharp knife, and make sure each piece of meat is the same thickness so that it cooks evenly.
- The thickness of the meat can be modified according to taste. However, the thickness of the meat should not be less than 2 cm. so that the texture is not dry when cooked.
- The thicker your cut of meat, the longer it will take to bake.
- If you want, you can remove the fat that is sticking to the surface of the meat.
Step 3. Coat the entire surface of the meat with as much salt and pepper as you like
Then, gently massage the meat so that the marinade penetrates deeper into every fiber of the meat.
- Add various spices such as ground garlic, dried mustard, or seasoned salt if you want to make the meat taste richer.
- After handling raw meat, always wash your hands with warm, soapy water to prevent the risk of contamination.
Step 4. Heat 1 tablespoon of oil in a frying pan
Use medium to high heat to prevent the oil from getting too hot and scorching the meat when frying. The hot oil will make a hissing sound and the surface will look slightly bubbly. To apply this method, you can use different types of oil, such as olive oil, avocado oil, or regular vegetable oil.
- Make sure you choose a heat-resistant skillet that is oven-safe. In particular, look for pans made of iron, aluminum, stainless steel, glass, or ceramic.
- If the oil splatters in all directions or smokes, it means it's too hot. To fix this, turn off the stove for a few seconds so that the temperature of the oil drops.
Step 5. Place the cutlets in the pan and fry each side for 3 minutes or until they are lightly browned
Once one side has browned, flip the meat over using a spatula to fry the other side. Remember, the meat doesn't need to be fully cooked at this stage, as you will finish the roasting process in the oven.
Chances are, the pan will appear to be emitting smoke when the meat is placed. Don't worry, this reaction will indeed appear when the meat comes into contact with the hot oil
Step 6. Put the pan in the oven and roast the meat for 10 minutes or until the temperature in the meat reaches 63°C
To determine the degree of doneness, measure the temperature on the inside of the meat (the thickest and last cooked area) using a special thermometer.
- Place the skillet on the middle rack of the oven to allow the meat to cook more evenly.
- The time it takes for the meat to cook is very dependent on the thickness of the meat and the temperature of the oven when it is used.
- If the meat is not cooked through after 10 minutes, continue the roasting process and check for doneness at 2-minute intervals using a thermometer.
Step 7. Remove the pan from the oven and let the roast rest for 5 minutes
When roasted, the juices of the meat will collect on the surface of the meat. Therefore, cooked meat needs to be allowed to stand before cutting so that the juices seep back into every fiber of the meat. Thus, the texture of the meat will be more tender and delicious when eaten!
- Remember, the texture of the meat will dry out quickly if you cut it immediately after removing it from the oven.
- Store leftover meat in the refrigerator for up to 4 days.
