Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my pork loin recipe in this article.
The fine roast pork comes in two possible variants today 🙂
You can prepare the roast on the grill or in the oven.
Follow the simple step-by-step instructions and enjoy a wonderful meal.
I wish you good luck!
Table of Contents
1. Recipe Pork Loin
You are guaranteed to get all the ingredients in the supermarket.
This is not a Bavarian roast pork today, but a roast with a fine, sweet marinade and sauce.
Gas grill, charcoal grill or oven, all variants are delicious.
Please do not forget:
You can use the comment function at the bottom of this page to send me friendly kitchen gossip or your cooking questions.
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Prepared, refined, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing pork loin as a pork roast in variants.
|black ground pepper|
|brown cane sugar|
|750||ml||Vegetable broth (or chicken broth)|
|1||tsp||thyme (dryed or fresh)|
Unwrap the meat, wash under cold, running water and place dry on the chopping board.
Parry the pork loin, generously removing the skins on top.
Check the trimmed pork loin.
Melt the clarified butter in a pan over low heat.
Allow pan to cool with lard.
Marinate the pork loin with the melted clarified butter.
Place the meat trimmings, chefs call these parures, in a saucepan.
I added some tomatoes.
Slowly roast the meat leftovers for the sauce preparation on the stove or on the grill in the garden.
Wash and dry the vegetables.
–> Peel the carrots and cut in half into oblong diamonds.
–> Depending on their size, cut the potatoes into quarters or eighths.
–> Peel the onion, leave the root, cut into quarters.
–> Halve the whole garlic in the middle,
–> Prepare the thyme and rosemary.
Season the prepared potatoes with salt and pepper and marinate with olive oil.
Place the marinated potatoes in the roaster with the meat.
Marinate the sliced carrots with a little olive oil, salt, pepper and brown sugar.
Place the marinated carrots in the roaster with the potatoes.
Marinate the onions and inside of garlic with maple syrup, salt and pepper.
Add the marinated aromatics to the potatoes and the roast pork loin.
Season the roast pork with salt, pepper and paprika.
Decorate the entire preparation with rosemary
Deglaze the roasted, browned sections of meat with the port wine and chicken broth, cover and simmer over low heat.
Mix the apricot jam with salt, pepper, soy sauce, Dijon mustard and thyme.
Fire up the grill, I’m using a Char Broil® All-Star 120 B-Gas .
The functional gas grill can be fired with charcoal at the same time.
The charcoal embers are good when they glow white.
Place the prepared meat in the roaster or in the pan.
You could also prepare the pork loin in the oven as far as it has been prepared.
A good oven setting for preparing pork loin is 185°C forced air preheat for 45 minutes.
For the pork loin grill variant, sear the meat on the grill grate.
Turn the meat over after about 3 minutes and sear on all sides.
The advantage of grilling: You can create a grill pattern on the meat.
Heat the pan on the grill, then place the meat in the pan.
Immediately pour the broth over the vegetables and close the lid of the grill.
Cook meat and vegetables for 25 minutes.
The prepared sauce has already gained strength.
Prepare the sauce to deglaze.
After 25 minutes, brush the meat with the marinade and add the remaining marinade to the pan.
Strain the sauce into the pan and cook for another 15 minutes with the lid closed.
The pork loin core temperature should be 60-65 degrees Celsius.
Remove the roast pork from the pan and cut into 1 cm wide slices on a cutting board.
Arrange the pork loin steak with vegetables and sauce and serve.
2. Calories And Nutritional Values
The calculated pork loin calories for two servings can be found in the table below:
3. Pork Loin Oven
You can also prepare your roast in the pan or in the roaster in the oven.
Please preheat the oven before you start marinating the meat.
A good oven setting for preparing pork loin is 185°C hot air.
The cooking time for vegetables and roast pork is around 45 minutes to an hour.
In contrast to the preparation on the grill, with the oven method you do not add any broth at the beginning.
Optionally, you could sear the meat beforehand, then put it in the oven with the vegetables.
After 20 minutes cooking time you can brush the roast with the marinade and pour the sauce over it.
As a reminder:
The base of the pork loin sauce is made from the trimmings.
After another 25 minutes cooking time, the vegetables and the roast pork are ready.
Check the core temperature of the meat, the roast pork may take a little longer depending on its origin and size.
The pork loin should reach a core temperature of approx. 60°C for pink and 65°C for fully cooked/well done.
4. Grill the Pork Loin
I like to grill the roast pork whole.
This has various advantages.
Fried steaks dry out quickly, and pieces of meat are easy to prepare and then portion.
Gas grill and charcoal grill add fantastic flavors to the meat and vegetables.
The marinade with apricot jam caramelizes at a temperature of 300 °C and conjures up an irresistible taste.
The grilled meat remains particularly juicy when grilled.
The important thing is: I cooked with the lid on the grill.
This is unique to the Char Broil® All-Star:
The lid of the grill is higher and you can easily work with cookware and roasters on the grill grate.
5. Prepare Pork Loin Sauce
When grilling meat, the sauce is often missing.
This recipe is different.
When trimming and cleaning the pork loin, leftovers and sinews accumulate.
We roast them in an extra pot.
Roasting means that the leftover meat can take on a very dark colour.
Then we deglaze with port wine and broth and simmer the roasted leftover meat for 40 minutes.
The roasted meat trimmings should be submerged in liquid as they cook gently.
If you have a little more time available, you can also let the sauce simmer for 1.5-3 hours and create even more flavor.
If you need more gravy, you’ll need roast pork bones to supplement.
A small amount of sauce is enough for up to 4 people.
6. FAQ Pork Loin
The most frequently asked questions about roast pork loin are summarized below:
What pork loin meat can you recommend as a chef?
You can get an organic meat or a back from the Iberico pig.
The meat from the Iberico pig is particularly tender
What is the correct core temperature for pork loin?
Core temperature should reach 60°C for pink and 65°C for full cook/through -.
How do I get a strong pork loin sauce?
How long can I keep roasted pork loin warm?
You can keep the roasted pork warm for 20 minutes at 100°C in the oven or on the grill indirectly.
Why do you marinate the pork loin only after grilling or searing?
The marinade would burn during grilling and searing, so please season the meat only.
Apply the marinade to the meat later and finish cooking.
What herbs and spices harmonize with the pork loin?
You can season the pork with salt, pepper and paprika.
I used smoked paprika powder.
For the herbs, I recommend thyme or rosemary.
7. Matching Recipe Ideas
Comments, Cooking Questions and Answers
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