Roast pork in the oven: the classic Sunday dish recipe
L’oven roasted pork it’s a second dish of meat, a great classic of Italian cuisine perfect for Sunday lunch and festive occasions. Prepared with the Pork Loin, this roast is tender and juicy because it is cooked twice: first it is browned in a pot to seal in the juices, then it finishes cooking in the oven, for a long time and at low temperature. The result is soft, moist and juicy meat, accompanied by its cooking liquid made from shallots and Marsala.
It is a preparation that is not too complex and within everyone’s reach, provided that certain indications are followed. Choose the straight cut: the loin, also called loin, is obtained from the muscle of the loin without the bones and is excellent for this type of dish. Then there is the cooking time, which must be fairly prolonged and not exceed 150°C. In addition, it is essential not to pierce or crush the meat during the two stages of cooking to prevent it from being dry and stringy.
You can accompany the roast pork in the oven with various side dishes based on cooked vegetables, mashed potatoes or baked potatoes: this will give you a tasty, complete and very delicious dish.
Find out how to make a roast pork in the oven by following the step-by-step procedure and tips. Also try the veal with walnuts and the roast veal in a bread crust.
How to prepare a roast pork in the oven
Step 1
Step 1
Prepare an emulsion of oil, salt and pepper and use it to massage the raw meat so that it is fragrant. Tie the meat tightly with kitchen twine 1 and add a sprig of rosemary.
Prepare an emulsion of oil, salt and pepper and use it to massage the raw meat so that it is fragrant. Tie the meat tightly with kitchen twine 1 and add a sprig of rosemary.
2nd step
2nd step
Take a skillet that can also go in the oven and melt a knob of butter and a drizzle of oil, then arrange the meat 2.
Take a skillet that can also go in the oven and melt a knob of butter and a drizzle of oil, then arrange the meat 2.
Step 3
Step 3
Brown it on all sides by turning it over with tongs 3.
Brown it on all sides by turning it over with tongs 3.
Step 4
Step 4
Add a head of garlic and a shallot, cut into 4 parts. Add marsala 4.
Add a head of garlic and a shallot, cut into 4 parts. Add marsala 4.
Step 5
Step 5
Bake for 1h30 at 150°C in a preheated oven 5. Make sure the stock doesn’t dry out completely and use it to baste the meat as it cooks.
Bake for 1h30 at 150°C in a preheated oven 5. Make sure the stock doesn’t dry out completely and use it to baste the meat as it cooks.
Step 6
Step 6
Once cooked, take the roast out of the oven and let it cool for a few minutes, then cut it into slices about half a cm thick. 6.
Once cooked, take the roast out of the oven and let it cool for a few minutes, then cut it into slices about half a cm thick. 6.
Step 7
Step 7
Take the pan with the cooking juices seven, drain and let reduce until slightly thicker. Then use it to season the slices of roast.
Take the pan with the cooking juices seven, drain and let reduce until slightly thicker. Then use it to season the slices of roast.
Step 8
Step 8
Serve the roast pork in the oven very hot, basting the slices with their cooking juices 8.
Serve the roast pork in the oven very hot, basting the slices with their cooking juices 8.
Tips
The best way to enjoy your roast is with a tasty side dish and a creamy sauce. Serve it with roast potatoes accompanied by a delicious homemade mayonnaise.
storage
Roast pork in the oven can be stored in the refrigerator for 2 days maximum in a special glass container. It can be frozen, sliced ​​or whole if you used fresh meat.
