Loin – what is it: how to choose and cook meat

The content of the article

• What is a loin
• What does it look like
• Beneficial features
• How to choose meat loin
• Storage rules
• Cooking Application
• What is made from pork loin
• Loin recipes
• Pork loin in the oven
• With potatoes in a pan
• Lamb loin skewers
• Pork steak
• Onion husk
• Salting Recipe
• Chops in the pan
• Secrets of Cooking Juicy Meat – Chef Tips

Often, housewives in recipes meet such a component as a loin, but few people know what it is. Many understand the fact that this is part of the carcass of an animal, but what and how it looks, remains a question. How to distinguish this tenderloin from other types of meat, what to cook from it and is the product suitable for preparing dietary food? Let’s not only get the answers to these questions, but also learn how to choose, store and cook the loin correctly.

What is a loin

Meat loin is the back of the carcass of beef, lamb, but more often pork with bone. It is also called a pork cutlet on the bone. In addition to the pulp, the product contains ribs, a small cut of the spine and a minimum of fat. Some people confuse this tenderloin with carb, but this opinion is erroneous. Carbonade is cut from the dorso-lumbar part of the carcass, has no bones and has a sebaceous layer up to 5 mm. The loin is almost devoid of fat, therefore it belongs to dietary products, it is considered a delicacy and is used to prepare many healthy dishes..

What does it look like

Pork loin looks like a long piece of the back of a carcass of an animal of rectangular shape of uniform color with ribs and a small cut of the spine. Tenderloin is tender, soft, aromatic, and the flesh has a light, salty flavor. The big advantage of meat is the absence of fat, film and veins, which greatly simplifies the cutting and does not require additional manipulations to clean the product.

Beneficial features

One of the main beneficial properties of pork meat is its ability to be easily absorbed by the body and to satisfy hunger in a short time. The product is recommended for use by athletes, people who have problems with bone and muscle tissue, since loin fibers accelerate the process of cell regeneration, strengthen immunity. In addition, the loin is useful for pregnant women, because a high protein content stimulates increased milk production. In addition to the above useful qualities, the composition of pork tenderloin includes:

1. B vitamins that normalize the functioning of metabolic processes and the nervous system.
2. Niacin acid that protects the body from platelets, hypertension, diabetes.
3. Iron deficiency leading to anemia.
4. Minerals: potassium, calcium, molybdenum, magnesium, sodium, selenium, chromium, phosphorus.

In addition to the benefits, there is also the harm that the back of a pork carcass can cause to the body. Do not overuse such a product to people who monitor their weight, because the meat is high-calorie. The norm is no more than 300 g per day, and for those who are obese, it is better to completely refuse such food. Abuse of pork loin can also trigger an increase in blood cholesterol and the occurrence of cardiovascular disease. Pay attention to the individual intolerance of the product by the body, which is a contraindication to eating food..

How to choose meat loin

Before you begin the process of preparing a product, you must choose it correctly, guided by the following criteria:

1. Smell the goods. Fresh pleasant smell speaks of a fresh high-quality product, sour, rotten – about spoiled.
2. Choose pork meat on the bone, with ribs that will help make sure that you take the back and nothing else.
3. Consider the color of the loin. It should be light, pink, uniform. Bruising and blemishes indicate product spoilage..
4. The ratio of pulp and bacon should not be uniform, the layer of fat should be minimal, and its color should be white. A yellowish hue indicates that you are clipping an old animal.
5. Checking the freshness of the product is possible by clicking on the pulp. If the dent quickly recovered – feel free to buy, this is a fresh pork loin of the first grade. A stale product will retain a fingerprint for a long time.
6. The presence of color-fixing substances in the pulp can be detected only after cooking the product. This will tell the change in the color of pork and muddy broth.

Storage rules

Baked meat loin must be tightly wrapped with foil (can be in several layers) and stored in the refrigerator. Experienced chefs recommend immediately preparing a fresh product so as not to spoil its taste and useful properties. If you do not plan to undergo any treatment in the near future, pat it with a paper towel, wrap it in foil and put it in the freezer.

Cooking Application

The nutritional value of pork loin allows it to be attributed to dietary, lean foods, but compared to chicken, turkey, this meat will not be in the first place. If we compare this tenderloin with other parts of the carcass of livestock, then it is the most suitable for preparing healthy dishes. Any heat treatment is used: cooking, baking in the oven, slow cooker, grilled, frying in a pan.

The indisputable advantage of the product is the absence of the need to add a lot of salt during the cooking process, since such a part of pork has a natural brackish flavor. In addition, the presence of a certain amount of fat in the pulp does not require additional oil, without which the bird, for example, will become dry and stiff..

What is made from pork loin

In modern cooking, this part of the pig carcass is used everywhere. The most famous, popular dishes of different cuisines of the world, which are prepared from a tender loin, are:

• steak;
• meat rolls;
• diet cutlets;
• Kiev cutlet on the bone;
• juicy chops;
• escalope;
• kebab;
• roast;
• soups, borsch;
• boiled pork;
• schnitzel etc.

Loin recipes

Today there are many dishes prepared from this part of pork carcass. This popularity of the product is due to the dense, but not rigid structure of the pulp, shape and amazing taste. Each recipe involves different methods of heat treatment, the use of various spices, marinades and other ingredients. In any case, the meat is tasty, aromatic, but do not forget about the high calorie content of the product. Please note that the calorie content of each dish is indicated per 100 g of refreshments.

Pork loin in the oven

• Time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie dishes: 214 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

This dish turns out not only insanely delicious and incredibly aromatic, but also very beautiful. He is not ashamed to be served at the festive table, surprising all guests with his outstanding culinary abilities. You can serve boiled rice, potatoes or mashed potatoes for a side dish with baked pork loin, but fresh or baked vegetables will be a great option. Prepare such a dish in your kitchen, feel like a cook in a famous restaurant.

Ingredients:

• pork cutlet on the bone – 4 pcs.;
• onion, apple – 1 pc.;
• vegetable oil – 2 tbsp. l .;
• garlic – 3 tooth;
• rosemary – 2 branches;
• ground black pepper, salt to taste.

Cooking method:

1. Rinse the meat product, dry with a towel. Grate with spices on all sides, leave to soak for half an hour.
2. Heat vegetable oil in a pan, fry cutlets on all sides for 3 minutes.
3. Put in a baking dish, top with sliced ​​garlic, apples and onions in half rings, rosemary.
4. Seal with foil on top, bake for 40 minutes at 200 degrees. Take out, make a small incision with a knife. If pinkish juice comes out, put the dish in the oven for another 10 minutes.

With potatoes in a pan

• Time: 1 hour 50 minutes.
• Servings Per Container: 3 Persons.
• Calorie dishes: 166 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

This recipe immediately includes a side dish, so you don’t have to cook it separately. The advantage of the dish is that all the components in the cooking process are saturated with juices, aromas of each other, making up a delicious culinary composition. It is better to cut a layer of fat from the pulp to get a non-greasy product, since vegetable oil will be added during frying. Seasoning for pork meat can be replaced with any other herbs and spices.

Ingredients:

• pork loin – 600 g;
• potatoes – 1 kg;
• onion – 1 pc.;
• lean oil – 50 ml;
• water – 2 tbsp .;
• seasoning for meat, salt – 1 tsp..

Cooking method:

1. Cut the meat in portions, onions in half rings, potatoes in cubes.
2. Heat oil in a pan, fry pork for 3-4 minutes on each side.
3. At the end, add onions and potatoes, add seasonings, mix.
4. Pour in water, reduce heat to a minimum, cover and simmer for 45-60 minutes.

Lamb loin skewers

• Time: 13 hours.
• Servings Per Container: 10 Persons.
• Calorie dishes: 256 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Eastern.
• Difficulty: Easy.

This treat is a real find for outdoor enthusiasts. Shish kebab is prepared in different ways, but in this design the dish begins to play with new colors. The pickling process will take no more than 3 hours, but it is better to leave the products overnight. The herbs and spices stated in the recipe add a spicy oriental touch to the lamb skewers. Enjoy a delicious meat dish with a smoke aroma and mouth-watering golden crust at any time of the year..

Ingredients:

• lamb loin – 2 kg;
• onions – 1 kg;
• cilantro (fresh) – 60 g;
• zira, coriander (ground), sumy – 1 tbsp. l .;
• salt to taste.

Cooking method:

1. Rinse cilantro thoroughly, chop, transfer to a deep pan.
2. Peel the onion, cut into half rings and, together with seasonings and spices, send to cilantro.
3. Crumple everything for juice.
4. Wash the lamb well, dry, cut portionwise over the ribs, mix with the rest of the ingredients, leave to marinate overnight.
5. String meat pieces on skewers, fry the dish on the fire until golden brown.
6. Serve sprinkled with onion mixed with sumac.

Pork steak

• Time: 2 hours.
• Servings Per Container: 2 Persons.
• Calorie dishes: 279 kcal.
• Purpose: for lunch, dinner.
• Cuisine: International.
• Difficulty: Easy.

Pork loin steaks can be fried, both in the pan, and on the grill and grill. To speed up the process, meat can be pre-marinated for literally an hour. If you decide to fry the dish in a pan, cut the steaks of smaller thickness, so they are better prepared. Additional tastes will be given to the dish with a sauce based on honey and soy sauce. Whatever roasting method you choose, pork will turn out to be very fragrant, juicy, with a delicious ruddy crust. Cutting the finished pulp into thin slices, you can serve it as a snack.

Ingredients:

• pork steaks on the bone – 500 g;
• French mustard, soy sauce – 2 tbsp each. l .;
• rosemary (dry) – 2 tsp;
• garlic – 3 tooth;
• honey (liquid), vegetable oil – 1 tbsp. l .;
• salt, pepper – to taste;
• boiled water (warm) – 1 tbsp.

Cooking method:

1. Pork steaks cut into pieces of 0.5 cm. Rinse, dry, make cuts on each side from two sides at a distance of 1-2 cm from each other..
2. In a separate container, put the garlic passed through the press, add rosemary, pour in soy sauce, water.
3. Stir, put in the marinade steaks, leave for 1 hour.
4. Then remove the pork meat, salt, pepper and fry in a hot frying pan on both sides, until it turns white and brown..
5. After that, you can add a little oil, add small portions of water and continue cooking under the lid. Watch how the liquid evaporates, pour again. This process will take no more than half an hour..
6. Mix honey with mustard, sauce the finished dish.

Onion husk

• Time: 7 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 127 kcal.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: Easy.

The back portion of the tenderloin of pork carcass can be prepared by boiling in onion husks. The product acquires an excellent color of smoked meat, but there will be no characteristic aroma. Some housewives add liquid smoke to get the right smell, but the usefulness of this liquid is in doubt. The resulting dish is cut into portions and served as an appetizer, it looks amazing even on the festive table. You can take a treat with you to work, a picnic, use instead of sausages for sandwiches. This appetizer goes well with various sauces, vegetables.

Ingredients:

• the back of the pork on the bone – 600 g;
• water – 1 l;
• salt – 120 g;
• onion peel – 2 handfuls (large);
• garlic – 3 tooth;
• red, black pepper – 0.5 tsp each.

Cooking method:

1. Rinse the husk beforehand, allow to dry, put in a saucepan. Pour salt, add water.
2. Put on the stove, boil.
3. Wash the meat, dry it, put in boiling brine. Boil over high heat for half an hour.
4. Turn off the fire, cover the pan with a lid, leave on the stove until it cools completely.
5. Then put the pan in the refrigerator for 4 hours.
6. Pass the garlic through a press, mix with two kinds of pepper.
7. Next, remove the pork from the brine, dry with paper towels, grate the garlic-pepper mixture.

Salting Recipe

• Time: 49 hours.
• Servings Per Container: 10 Persons.
• Calorie dishes: 152 kcal.
• Purpose: appetizer.
• Cuisine: International.
• Difficulty: Easy.

You can salt this part of the pork tenderloin in a dry way and with the help of a brine. When choosing the first method, make cuts in the product by putting garlic cloves and your favorite condiments there. Then rub the whole piece with plenty of salt, wrap it with a cloth (to absorb excess moisture) and leave it for 10 hours at room temperature. After that, remove the cloth, and wrap the dish in foil or cling film, placing it in the freezer. The second method requires a little more time, but does not differ in complexity. If you decide to salt the loin with a pickle, follow the requirements of this recipe..

Ingredients:

• pork tenderloin – 1 kg;
• water – 1.5 l;
• garlic, pepper mixture – to taste;
• salt – 0.5 tbsp. l in brine + 0.5 tbsp. l to wipe.

Cooking method:

1. Boil water, add salt, stir until completely dissolved.
2. Rinse the pork meat thoroughly, dry it, make cuts and stuff with garlic cloves. Grate with salt.
3. Put the meat in a deep container, pour over the cooled brine. Put in the refrigerator for 2 days.
4. Then remove, remove excess salt, moisture (use napkins, a knife), grate with pepper, wrap with cling film, store in the freezer.

Chops in the pan

• Time: 1 hour.
• Servings Per Container: 2 Persons.
• Calorie dishes: 351 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: Easy.

In search of an original dish for a festive feast, pay attention to the pork chop cooked in a pan. Choose meat on the bone (loin) or without it, the treat will turn out equally tasty. The use of batter helps to preserve the juiciness of the pulp, and hard cheese gives a piquant flavor. Garnish the finished chops with sprigs of dill, slices of tomato or pickled cucumber. Believe me, such a dish will quickly disappear from the plates, so make sure that there is an additive.

Ingredients:

• boneless pork loin – 450 g;
• egg – 1 pc.;
• cheese – 70 g;
• soy sauce – 5 tbsp. l .;
• vegetable oil – 3 tbsp. l .;
• flour – 2 tbsp. l .;
• salt, spices (caraway seeds, marjoram, rosemary) – 1.5 tsp;
• dill.

Cooking method:

1. Wash, dry, cut the pork meat into pieces of 1.5 cm thick.
2. Wrap each piece in cling film, beat off with a special hammer on both sides.
3. Remove the film, grate the chops with spices.
4. Make a batter from flour, egg, soy sauce, whisking the components with a whisk until smooth.
5. Heat oil in a pan, “bathe” each chop in batter, put in a pan.
6. Fry over high heat for 4 minutes, cover and simmer another 5 minutes. The same thing to do on the other hand..
7. Sprinkle the meat with grated cheese a couple of minutes before the end of the frying, let it melt under the lid.
8. Serve the dish, garnished with dill.

Secrets of Cooking Juicy Meat – Chef Tips

When preparing any treat for pork tenderloin, follow the recommendations of the leading chefs of famous restaurants:

1. Use a special thermometer (probe) to determine the temperature of the pulp. So, you will understand that the product has been fried, and the harmful bacteria inside have died.
2. When thawing meat, take it out at night from the freezer to the refrigerator, and then leave it at room temperature for a while. Do not use hot water or a microwave to defrost a product..
3. If you are going to cook soup broth, leave a seed for nutrition.
4. Remove all fatty layers to get rid of excess fat..
5. Give the meat an extra flavor, aroma with spices, you can pickle it if you wish. Even mayonnaise mixed with mustard is even suitable for this..
6. Fry the loin, do it on medium or high heat for 4-5 minutes on each side.
7. Do not serve the dish immediately after the cooking process. Leave it on for 20 minutes to distribute the juiciness inside the pulp..