Secrets and recipes for cooking grilled pork loin

Meat cooked in nature has a special taste and a light smoky aroma. It creates an atmosphere, allows you to enjoy the process of cooking, as well as absorbing the finished dish.

In nature, you can cook meat in different ways. Most often it’s all classic shish kebab on skewers, as well as meat on grills.

Pork is a favorite among most companies. Pork loin, if done correctly, turns out juicy, tasty, and not particularly greasy. A great option for everyone.

A loin is a cut from the tenderloin on the bone. Also popular names for this part of the carcass are chelogach and entrecote. This kind of grilled meat is quick and easy to prepare. But you need to know a few more secrets.

Preparing meat and marinade

Pork loin is an ideal option for making barbecue. This is very tender and delicate meat; when processing it, there is no need to strip it of films, veins and excess fat. This part of the pork carcass is marinated and fried very quickly, saving a lot of time.

Many novice cooks have a question about whether bone-in loin is suitable for making kebabs. For this dish, you can use both a cut of clean pork meat and meat on the bone - if cooked correctly, you will get a tasty, juicy and tender dish.

Basic rules for cooking barbecue:

• The loin can be either fresh frozen or chilled. For kebabs, steamed loin or repeatedly thawed meat is not used.
• High-quality pork should have a slight pink tint, without bruising, dark spots or mucus.
• The fat layer should be perfectly white. A yellow tint indicates that the meat is old.
• To cut a loin on the bone, you need to make a longitudinal cut along the bone, then cut the meat into pieces.
• Boneless pork is simply cut across the grain.
• It is best to salt the meat before cooking, otherwise the salt will “pull out” all the moisture and the loin will be overdried.

To prepare the marinade, classic ingredients for pork are used - onions and garlic, soy sauce, wine, table and apple cider vinegar, beer, red and white wine, pomegranate juice or kiwi.

Many marinades also contain fresh lemon juice, soy sauce, mayonnaise and mustard, and sparkling mineral water.

Pork loin goes well with pickled onions and carrots

Preparatory activities

Preparing for marinating a loin is completely elementary and comes down to following some recommendations, which are listed below:

• Initially, you need to select a suitable container for marinating. It should be roomy and deep enough. It is permissible to use dishes only from food-grade plastic, table ceramics, earthenware or glass. Metal products are not suitable for pickling, as they will certainly oxidize from the components of the marinade.
• The purchased loin cut is cleaned of excess fat, veins, possible bone fragments and films. Then it must be washed, dried and cut into pieces suitable for barbecue. If the loin is boneless, then it is simply cut into pieces and certainly across the grain. A bone-in loin is first cut along the bone and then cut into pieces suitable for kebabs. The cut loin is placed in a previously selected marinating vessel and you can start processing the onions.
• It is highly advisable to use only pure onion juice in marinades. It is easy to extract from onions crushed into a semi-liquid pulp. The amount of onions, as a rule, always matches the weight of the meat used.
• This extracted onion juice is poured over the pieces of loin placed in the container. Onion juice permeates any meat much more effectively and saturates it with its aroma to the fullest.
• After this, you can add all the other ingredients of the marinade, but except for salt, since it is recommended to salt the kebabs only before frying them.

The implementation of the proposed measures is recommended not only for the following recipes, but also for any other recipes for cooking kebabs.

With onions

Marinade for onion shashlik with added spices is a simple and easy recipe that does not require special culinary skills or many ingredients. Thanks to onions, the meat gets an interesting, piquant taste and becomes even more tender.

Ingredients:

• pork loin – 4 kg;
• onions – 6-7 pcs;
• barbecue seasoning – 2 packs;
• salt - at your discretion.

The loin should be washed, dried with paper towels and cut into portions. Add salt and seasoning, lightly rubbing the mixture in with your fingers. The onions should be peeled and cut into half rings and sprinkled over the pork. Cover the container with meat with a lid or cling film and marinate for 2-3 hours.

Place the marinated loin on the grill over smoldering coals and fry for 4-6 minutes on each side. You can also string the pork onto skewers and fry the kebabs along with onions.

Before marinating, the meat must be cut into pieces of the same size.

Step-by-step preparation

1. Step 1:

   How to deliciously fry pork on the grill? First of all, prepare the meat, spices, onions and parsley. Pork loin on the bone turns out very tasty over charcoal.

2. Step 2:

   Rinse the loin under running cold water and dry with paper towels to remove excess moisture. Salt each piece to taste on both sides and rub with spices. For marinating, I usually use dry basil, oregano, marjoram, as well as barbecue seasoning and always allspice. Sometimes I make do with just salt and pepper - it turns out no worse.

3. Step 3:

   Peel the onion. Rinse the parsley and onion in cold water and dry with napkins. Cut the onions into not very thin rings or half rings. Chop the parsley coarsely and use your hands to release the juice. Place some of the onion and parsley in the first layer in a saucepan or large cup, and place pieces of meat on top.

   Read also:  What kind of spice is smoked paprika: how to use it in cooking and can it be made at home?

4. Step 4:

   Repeat the layers until the loin is gone, and finish with the onion and parsley layer. Lightly press the meat down with your hands, cover with a lid or cling film and place in the refrigerator to marinate. I try to prepare the brisket the night before so that it marinates overnight and half of the next day.

5. Step 5:

   Light a fire in the grill and wait until the wood burns out.

6. Step 6:

   Wash the grill grate and place it on the coals to heat up. Place the marinated pieces of meat on the grill, after removing the parsley and onion.

7. Step 7:

   Fry, turning the loin occasionally, until cooked through.

8. Step 8:

   Cooking time depends on how wide your pork pieces are and how hot it is in the grill. It took us about 20-30 minutes to prepare the kebab.

9. Step 9:

   Peel a small onion, rinse and cut into half rings. Place the onion in the container in which you will place the finished kebab (I used a pan with thick walls and a bottom, the kebab stays hot longer in it). Add 1 tablespoon of 5-6% vinegar. Mix vinegar with onion.

10. Step 10:

    Place shashlik pieces on the onion.

11. Step 11:

    Cover the pan with a lid and lightly shake the meat and onions.

12. Step 12:

    Done, ready to serve!

Step number 9, 10 and 11 can be skipped. Serve pork loin skewers with various sauces, pickles, vegetables or fresh salads.

It turns out amazingly delicious!

Enjoy your meal!

Pierce the meat with a knife: if the knife goes in easily and light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.

For this recipe, it is better to use fresh meat rather than frozen, otherwise the finished meat risks turning out dry.

To avoid irritating the mucous membranes of your eyes when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a slice of lemon before cutting.

If you use ready-made spice mixtures, be sure to read the ingredients on the package. Often such mixtures already contain salt, take this into account, otherwise you risk oversalting the dish.

With lemon and garlic

Fresh lemon juice in combination with onions gives pork meat original citrus notes, and garlic makes the taste of the loin brighter and piquant.

Ingredients:

• boneless pork loin – 2 kg;
• onions – 2 kg;
• garlic cloves – 4-6 pcs;
• lemons – 2 pcs;
• salt, spices.

Washed and dried pork meat should be cut into medium-sized pieces. Peel and finely chop the garlic cloves, then add to the loin along with the chopped onions.

Lemons need to be cut into thin slices and also added to the marinade, mix everything thoroughly and leave to marinate for 5-7 hours. The longer the loin is soaked in the sauce, the softer and more tender it will be. Place the marinated pork on the grill or thread it onto skewers and fry until done.

Pork marinates from 2 hours to 24 hours

Selection rules

Choosing the right type of meat requires great care. The loin should be carefully inspected and smelled before purchasing.

• the meat should not emit an unpleasant odor (ammonia)
• be even in color (pink)
• not have too bright or dark color
• press on the meat - if a dent remains - the meat is not fresh, but if the place is quickly restored - then you can buy

Unscrupulous sellers often tint stale goods. In the case of pork, this is easy to check.

If you doubt the quality of the meat on offer and are not sure that it is a loin, then you should choose a piece with bones (ribs).

With pomegranate juice

Grilled loin or skewers turns out extremely tender and soft if you marinate it in natural pomegranate juice. It not only perfectly softens the fibers of meat, but also gives it a sweet and sour, berry flavor.

Ingredients:

• pork loin – 4 kg;
• natural pomegranate juice – 1.2-1.5 l;
• onions – 6-8 pcs;
• salt, ground pepper;
• spices;
• fresh dill, parsley or cilantro.

In order to prepare a tasty and juicy kebab, the washed pork needs to be cut into medium-sized pieces, then mixed with dry ingredients - salt, spices and ground pepper.

After this, the loin should be sprinkled with onions, chopped into rings and chopped herbs, pour pomegranate juice and mix well. The meat should be left to soak for 4-5 hours, then placed on the grill and fried for 5 minutes on both sides.

The loin is fried very quickly - 3-5 minutes on each side.

Quick kebab marinated in kiwi (without vinegar) – you’ll be amazed how soft the meat is

What you will need:

• pork (shoulder, ham, neck) – 1 kg;
• kiwi – 1 medium fruit;
• lemon – 1 pc.;
• dried thyme – 0.5 tsp;
• ground mixture of peppers – 0.5 tsp;
• salt and other seasonings - to taste;
• bay leaf – 1 pc. (optional).

Cooking method in stages:

1. This marinade is ideal for tough pork - it softens the meat very effectively. Cut the pork flesh into pieces for shish kebab. Determine the size yourself, but focus on pieces 3x4 cm. Pour into an enamel or plastic container in which it will be convenient to marinate.
2. Peel the kiwi and grind with a blender or fine grater to obtain an almost homogeneous paste.
3. Squeeze the juice from a quarter of a lemon and pour it over the meat. The rest is cut into large pieces and also sent to the pork, stir.
4. Pour kiwi puree into it and add spices (no need to add salt yet). Mix everything thoroughly.

An important point: you cannot marinate meat in kiwi for more than 2 hours! The muscle fibers will simply break down, and the raw pork will have a stew-like consistency. To obtain the softening effect, 30-60 minutes will be enough, depending on the hardness of the raw material.

Source of the article: https://molokook.ru/marinad-dlya-shashlyka-iz-svininy/

Shish kebab on the bone in coffee marinade

Pork loin shashlik on the bone in a natural coffee marinade is an original recipe, thanks to which the meat not only becomes extremely juicy and tender, but also acquires an unusual coffee flavor.

Pork neck shashlik

Ingredients:

• pork loin on the bone – 3 kg;
• natural coffee – 2 tbsp. l;
• garlic cloves – 6-7 pcs;
• olive or sunflower oil – 5 tbsp. l;
• rosemary sprigs – 3-4 pcs;
• ground basil – 3 tsp;
• spices, salt.

The pork loin needs to be prepared by chopping it into portions. Pour vegetable oil into a cauldron and heat it, peel the garlic, cut into thin slices and add to the oil along with rosemary sprigs. Fry for no more than 1 minute.

You need to make several deep cuts on the pieces and rub them with a mixture of salt and spices. Pour in pre-prepared aromatic oil and bread in ground coffee. After half an hour, the pork is fried on the grill.

Baked pork loin

Brisket is an excellent choice for those who prefer lean meat. The absence of fatty layers in the pulp complicates the preparation of juicy portions. But it is still possible to do this. Just follow our recommendations and you will get a flavorful, soft and juicy loin. In the oven in foil, the step-by-step recipe is very simple.

Prepare:

• 1.6 kg. boneless pork loin with a layer of fat on top;
• 10 buds of dry cloves;
• 1 dessert spoon of basil;
• 1 dessert spoon of ground paprika;
• 5-7 cloves of garlic;
• 1 tbsp. l. salt;
• 1 dessert spoon of ground pepper mixture;
• 1.5 tbsp. l. sunflower oil;
• Roll of foil.

Baked pork loin

How to cook:

1. Rinse the meat, blot the moisture with napkins.
2. In a small bowl, combine paprika, salt, and basil. Add sunflower oil, form a thick paste of spices.
3. Make deep cuts with a knife so that the loin is saturated with aromas. The recipe will be baked in the oven after marinating. Choose the side for the cuts that is without fat.
4. Peel the garlic, cut into slices. Place several pieces of garlic into the holes formed.
5. Turn the piece over so that the fat layer is on top. Cut it into a mesh shape. Make cuts 2-3 mm. deep down.
6. Rub the loin layer on all sides with the spice mixture.
7. Make 10 deep cuts around the perimeter of the fat layer. Place 1 clove in each.
8. In the future, the pork loin will be baked in the oven in foil. This quick-cooking recipe can be repeated without the time spent on marinating. If you have time, marinate the piece.
9. Lay out 2-3 strips of foil on the table with extra length.
10. Place the meat in the center, fold the edges so that the piece is completely covered with foil. It is important that not a millimeter shows through the foil. Leave to marinate overnight.
11. To bake, place the meat in foil in a baking dish.
12. Preheat the oven to 190 degrees, place a baking sheet and bake for 1.20 hours.
13. Take out the baking sheet. At this stage, the inside of the loin in foil is well baked. In the oven, the recipe should be baked until cooked at a temperature of 220 degrees. Before doing this, unfold the foil so that the top has time to brown.
14. When an appetizing crust forms, remove the loin. If you have a special thermometer, check the temperature. It should be 70 degrees.
15. Leave on the baking sheet for 10-20 minutes. Then transfer to a plate and serve cut into pieces.

With kefir

Kefir marinade is a classic recipe that helps soften even the toughest pork fibers. The fermented milk product makes the taste of the loin more interesting and expressive.

Ingredients:

• pork loin on the bone – 2 kg;
• kefir – 1-1.2 l;
• onions – 1.8-2 kg;
• garlic cloves – 5-6 pcs;
• vegetable oil – 4 tbsp. l;
• spices at your discretion, salt.

The washed and chopped loin should be mixed with vegetable oil, spices, chopped garlic cloves and chopped onions. All ingredients should be mixed well and poured with kefir, cover and leave to marinate for 6-8 hours.

The marinated meat must be threaded onto skewers or placed on a grill grate and fried until golden brown.

When grilling, grill only over smoldering coals.

How to properly grill a loin on the grill

Pork loin is never fried over a fire. Hot coals are required, the fire must burn out. If there is enough quantity, the dish will be ready in 20-40 minutes. The exact time depends on the thickness of the pieces.

Frying instructions:

1. Place a grate over hot coals. Place pork kebab. Or place the steaks on a special barbecue grill.
2. Fry on both sides. Turn over periodically. To preserve juiciness, you can cover with foil or a lid.
3. Remove from the grill. Let it “rest” for a few minutes. Meat juices will be evenly distributed. We recommend covering.

In many ways, the taste of pork loin depends on the quality of the meat and the components of the marinade. I recommend taking the time to look for fresh products.

Our goal is weight loss. Therefore, we choose lean pieces and cut off the visible fat. I recommend eating dietary pork kebab with vegetables. Instead of mayonnaise, make a sauce from white yogurt with herbs and garlic. Or homemade ketchup made from tomato paste, grated tomatoes, and various spices.

Source

In soy sauce

Pork loin on the bone, marinated in a mixture of soy sauce and balsamic vinegar, obtains amazing softness and tenderness. If you don't have balsamic vinegar, you can use apple cider vinegar.

Ingredients:

• pork loin on the bone – 2 kg;
• soy sauce – 200-220 ml;
• balsamic (or apple) vinegar – 100 ml;
• onions – 1.5-1.8 kg;
• aromatic spices.

To prepare the marinade, balsamic vinegar must be mixed with soy sauce, finely chopped onions and spices. You need to add salt very carefully, as soy sauce has a rich salty taste.

Washed and minced pork meat should be poured with this marinade and left to soak for 7-9 hours. After this, the marinated loin can be strung on skewers and fried or grilled.

The loin can be cooked both on skewers and on the grill grate

With mustard

Marinating in mustard is one of the simplest and most popular recipes. The mustard marinade adds sharpness and piquancy to the meat, making it soft and literally “melting.”

Ingredients:

• pork loin – 2 kg;
• mustard – 10-12 tbsp. l;
• table vinegar 9% - 4-5 tbsp. l;
• olive oil – 7-8 tbsp. l;
• aromatic herbs, table salt.

To prepare the sauce, you need to mix mustard with table vinegar, vegetable oil and aromatic herbs, and add a little salt. Pieces of peeled and chopped pork loin should be poured with marinade and mixed well so that each piece is completely covered with sauce.

The meat should be covered with several layers of cling film and left to soak for 7-9 hours. Marinated pieces of loin are fried on a grill or skewers. Pork in mustard marinade cooks very quickly - just fry it for 3-4 minutes on each side.

Myasoy

Pork loin, recipes for which were known many years ago, is a nutritious dish. The dish is prepared differently in different cuisines of the world, but it is always considered one of the main delicacies on the holiday table.

This is the meat part located on the back from the lumbar region to the nape of the pig. The English name is pork loin or “pig loin.”

Loin meat is devoid of veins and fatty layers, so dishes from it are prepared quickly. Brisket has a particularly delicate taste and aroma, which is appreciated among meat lovers. In the meat industry, this pork part is classified as first-class raw material.

In beer marinade

Thanks to the beer marinade, the pork loin kebab turns out extremely tasty, juicy and “airy”, with an interesting “hoppy” note.

Ingredients:

• pork loin – 4 kg;
• onions – 6 pcs;
• light beer – 1 l;
• soy sauce – 4 tbsp. l;
• mayonnaise – 5-6 tbsp. l;
• black pepper, ground paprika.

The pork should be washed well, dried with a paper towel to remove any drops of water and cut into pieces of approximately the same size. Chop the onions into rings and add to the meat.

After this, the meat should be poured with beer and soy sauce, add mayonnaise, add a little salt and season with spices. The pork must be marinated for at least 4-6 hours, after which it is fried, threaded onto skewers or placed on a grill grate.

If desired, you can use carbonated mineral water instead of beer - it perfectly softens the meat fibers, maintaining their juiciness and tenderness.

The loin can be fried with vegetables

How to choose and prepare a loin for barbecue

Pork is actively used for grilling. There are different parts used for barbecue - tenderloin, neck, ham, brisket. Today we will only talk about brisket. This is the best option for people on a diet who are simply watching their figure.

Meat selection

You should not choose the leanest pieces for barbecue; carefully cut off all the fat. The fat should remain. It will not allow the pieces to dry out over hot coals. Some of it will melt anyway. Have you noticed how the light comes on while frying? It is the fat that ignites.

Principles for choosing brisket for barbecue:

• without marinade . Never buy meat soaked for barbecue; manufacturers add preservatives, vinegar, and in this way mask the spoiled product. I will give you proven recipes for marinades. They will not harm your figure or health.
• fresh or chilled meat . You should not choose frozen brisket. When thawed, it will lose its juice and taste;

• maximum freshness . Pass by weathered pieces with a gray, yellowish coating. I recommend smelling it;
• with fat . Light layers inside the pulp are ideal for barbecue. I recommend cutting off the lard from the outside after cooking;

If you can't buy fresh pork, use frozen pork. Just place in the refrigerator to thaw for 12-18 hours. Never use a microwave, hot water, or a warm room.

Preparation

They sell pork loin as steaks with a bone. Less often in whole pieces. You'll have to cut it yourself. Make sure you get the same thickness. Minimum 2.5 cm, maximum 3 cm. You can cook shish kebab without bones.

Instructions for preparing for marinating:

1. Wash with cold water.
2. Give the steaks a neat shape - remove any hanging small pieces of meat and lard. They will burn and dry out.
3. Wipe dry with napkins. Water prevents the marinade from penetrating the fibers.

You can cook pork loin shish kebab on the bone or use only the pulp. In the second case, we use a grill for frying. In the first option, skewers are also suitable.

In soy-honey marinade

A marinade made from soy sauce and aromatic honey is a universal option that is great for any meat, including pork or lamb loin. The meat turns out juicy, appetizing, with a caramelized, crispy crust and an unusual sweet and sour taste.

Ingredients:

• pork or lamb loin – 2 kg;
• honey - 6 tbsp. l;
• soy sauce – 200 ml;
• fresh mint - 4 sprigs;
• ground paprika, coriander, other spices;
• fresh basil.

First of all, you need to prepare the meat - rinse, dry and cut into pieces of approximately equal size. After this, the meat should be sprinkled with spices, poured with a mixture of soy sauce and liquid honey, and finely chopped basil and mint leaves should be added.

The loin should be marinated under a lid or cling film for at least 3-5 hours. You can leave the meat in the refrigerator overnight - this will make it even softer and more tender. The prepared loin can be fried on skewers or a grill grate.

Loin with plum sauce

A variety of sauces are used for roasting meat. It all depends on the personal desire of the hostess. At the same time, almost all recipes for baked loin are relatively easy to prepare. For example, if you have a piece of fresh product available, you can make it with aromatic plum sauce. In this case, to work you will need:

• 1 kilogram of loin;
• 2 teaspoons lemon juice;
• 1 onion;
• 5 grams of ground pepper;
• 3 tablespoons jam (plum);
• 1 teaspoon marjoram;
• 10 grams of salt.

The method for preparing this dish is somewhat reminiscent of one of the previous options:

1. First of all, the meat must be marinated. First, rub it with pepper, sprinkle with salt, and then put it in the refrigerator for several hours.
2. To prepare the sauce, dilute the jam with cold water in a 1:1 ratio, add lemon juice and stir.
3. Grease the mold with oil.
4. Line the bottom with chopped onion half rings.
5. Place meat on top.
6. Pour the sauce generously over it.
7. First, you need to bake it in the oven for 15 minutes at a temperature of at least 200 degrees.
8. Then the flame should be reduced. The remaining 60 minutes should be baked at a temperature of 170-180 degrees.

Tender and juicy meat with a pleasant acidity and unique aroma will definitely please those who are lucky enough to try it.

Lamb kebab

Lamb loin kebab has a soft and delicate taste, and a marinade of olive oil and aromatic spices gives it juiciness.

Ingredients:

• lamb loin on the bone – 3 kg;
• olive oil – 6-7 tbsp. l;
• spices – coriander, ground pepper, cumin.

The lamb needs to be rinsed, dried with a paper towel and cut into portions. For the marinade, mix olive oil and spices. Pour the prepared marinade over the meat, cover it with a lid or cling film and leave to soak for 2-3 hours. After this, the pieces of lamb loin can be fried on skewers or a grill.

Main features of loin

The loin consists of the middle of the back, and consists of muscles and a small layer of fat.

If you cut this part along the ribs, you will get steaks - portioned pieces of the most tender meat that modern restaurants love to serve.

There is also a boneless version of the loin - in it the rib part is cut off.

Sometimes you hear confusion between loin and carb. Carbonade is essentially a loin, only with trimmed fat and no bones. Loin is found in cows, calves, sheep, etc.