Marinated Pork Loin
Do you like marinated pork loin? You can make it at home easily and with a fantastic result, you'll notice the marinade, something that doesn't happen with other store-bought marinated loins! Pork loin provides 310 calories and 16 grams of protein, it's a source of iron and B vitamins. If you like traditional meat recipes, on Cocina-casera we'll tell you how to prepare this typical dish.
History of marinade
The marinade has a long tradition in Spain, possibly the Arabs were the ones who left their influence to prepare marinades, they didn't do it with pork, as this meat is forbidden by their religion, but they did marinate lamb, chicken, and olives. The marinades served a dual function, using oils or vinegars helped preserve the food for longer, on the other hand, they improved its flavor by adding spices. Mint, oregano, bay leaf, or fennel are traditional spices in Arab marinades that always accompanied salt.
Salty seasonings usually extract moisture from foods, which is why oil is often added to prevent the food from drying out.
Salt and sugar have a high preservative power as they stop the growth of microorganisms. Oil, vinegar, or alcohol have a similar effect, hence almost all preserves or pickles usually carry oil, vinegar, salt, or sugar. Nowadays, the technique has improved a lot and allows preserving different foods without the addition of sugar or salt when vacuum packaging, but centuries ago food could only be preserved using salt, sugar, vinegar, oil, or smoking and drying techniques. In Asia, marinades emerged before they appeared in the Arab world, soy sauce, garlic, and sesame oil were used.
Ingredients for Marinated Pork Loin for 4 people
- Pork loin steaks - 600 g
- Extra virgin olive oil – 3 tablespoons
- Garlic cloves – 5 units
- Sweet paprika from la Vera – 2 tablespoons
- Black pepper – ¼ teaspoon
- Dried oregano – 1 tablespoon
- White wine – 200 ml
- Coarse salt – 1 teaspoon
- Spicy paprika – 1 tablespoon
How to make the recipe Marinated Pork Loin
- Crush the garlic and add it to a mortar. Mix with the two types of paprika, salt, oregano, and wine. Mix these ingredients. Add all this mash to a baking bag (they are like plastic paper you can find them in any supermarket). When it comes to cooking it's very convenient since these baking bags help to dirty fewer dishes, place the bag over a container.
- Introduce the loin and close the bag. Rub and let it settle in the fridge for at least 24 hours, if you leave it for 48 hours it's better. The meat will soak up the flavor. Make some holes in the top of the bag to dissipate heat.
- Bake for 15 or 20 minutes at 356 degrees (according to the point of the meat you like). Serve accompanied by poor man's potatoes, white rice, or salad.
Notes and Tips
If you're looking for a marinated loin with a different flavor, you can add ñoras or chorizo peppers to the recipe in substitution for sweet paprika. In this case, it would be two finely cut ñoras and the tablespoon of spicy paprika.
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