Baked pork loin for lunch
Preparation 1 hour, marinating 12 hours, baking 1.5-2 hours
This dish is worth making for a weekend lunch or a holiday. Do not be afraid of long time intervals. Marinate the meat in advance – this way it will be much more fragrant and juicy.
Vegetables will be ready quickly, so prepare them immediately before serving. In the process of baking, the meat can be basted with olive oil – this way a beautiful crust will be formed. You can also choose another part of the pork, not necessarily the loin.
For the marinade
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Method of cooking
Wash the loin, dry it, marinate it, cover it with a cling wrap and leave it for 12 hours in the refrigerator.
Put the marinated meat in a baking dish along with all the herbs. Cover the baking dish with foil and put it in an oven heated to 200 degrees C.
Bake for 1 hour, then remove the foil and bake for another 30-40 minutes. I was turning it over throughout the baking process so it would be golden brown on all sides. Maybe the baking time for you will be longer.
Remove the baking dish from the oven and cover with the foil again and let the meat rest for 30 minutes.
Boil potatoes in salted water. Drizzle with olive oil and sprinkle with herbs.
Steam young fresh or frozen peas. It is important to preserve the color and crunchiness of the peas, so taste it during the cooking process.
Place the meat, potatoes and peas on a serving dish.