ReceptnaptárRoast pork loin
A whole roast pork loin is perfect for both Sunday lunch and special occasions: the bone-in joint roasts slowly in the oven, its coating of paprika and flour turns a deep russet, and the juices become rich and thick. It takes little work, and it looks very handsome sliced on a platter. It is also delicious cold as sliced meat, so the leftovers do not go to waste.
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Ingredients
Method
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- Wash the pork loin, pat it dry and salt it thoroughly on all sides.
- Leave it salted at room temperature for 20-30 minutes.
- Preheat the oven to 180 °C.
- Put the meat in a roasting tin and sprinkle the top with flour and paprika.
- Add the lard and pour about 150 ml of water underneath.
- Roast for about 70-80 minutes, basting with its own juices every 15-20 minutes so it doesn't dry out.
- If the liquid cooks away, add a little water.
- For the last 10-15 minutes, let the surface roast until nicely browned and crisp.
- Check with a meat thermometer: the core temperature should reach 70 °C.
- Take it out, rest for 10 minutes, then cut into finger-thick slices and serve with the juices from the tin poured over.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Bone-in loin is juicier, because the bone lets heat through more slowly and the meat dries out less during roasting.
- A meat thermometer is your surest ally: take the joint out at 70 °C, because its temperature rises a few more degrees as it rests.
- Put the roast loin on a plate and cover it loosely with foil while it rests, so that it stays warm without the crust going soft.
Frequently asked questions
Can I use boneless loin?
Yes, but it is done 15-20 minutes sooner and dries out more easily. In that case, take it out at an internal temperature of 65-68 °C and leave it to rest.
What goes well with it as a side?
Crushed potatoes with onion, braised cabbage and roast potatoes are the most common. For a lighter version, a fresh salad and pickles work well too.
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More hungarian ideas
- Braised leg of pork
- Bean soup with smoked ham hock
- Pork stew (sertéspörkölt)
- Breaded pork cutlets
- Pork tokány
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