Baked Pork Loin with Rosemary / Schab Pieczony z Rozmarynem
Baked pork loin with rosemary is a simple dish, but with an interesting scent and flavor. Perfect when you want a solid portion of meat that is nevertheless not obvious. Good both for everyday use and for festive dinners. Perfectly marinated overnight and seared to preserve its natural juices, then baked in the oven at only 15 minutes per pound. Meat is tender and juicy as it should be. Makes great sandwich meat as well.
Servings: 8 Servings
Ingredients
- 1.5 kg pork loin (3.3 lbs.)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon salt ( I used seasoned vegetable salt)
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon minced onion
- 1 teaspoon soy sauce
- 1 teaspoon ground paprika
- 2 tablespoons oil (for searing the meat)
Instructions
- Wash the pork loin, dry it thoroughly. Cut of the access fat so that the meat absorbs marinade evenly.
- Mix all the herbs well with the oil and lemon juice and spread all over the meat with a brush or by hand.
- Place the meat in a plastic bag tightly wrapped and place it in the refrigerator for at least 4 hours best overnight.
- After the meat is marinated, place in a large pan with preheated oil and sear on all sides until lightly browned.
- Then place in a baking loaf pan, add a little water on sides to prevent meat from burning.
- Cover with aluminum foil tightly.
- Bake in a preheated oven at 350 degrees F or 180 degrees C for15 minutes per each pound or each 454 grams of meat.
- Remove from the oven when done and set aside to cool for about 20 minutes prior to cutting. Enjoy and Smacznego as always!