PORK LOIN is one of the softest and most tender cuts of meat you can buy. It’s quick to prepare, not too expensive, and with a little effort, it can look like a restaurant dish. But because it’s “easy to prepare,” it’s very easy to screw it up and go down the wrong path.
These are the most common mistakes people make – and easy ways to avoid them.
You overcook it for fear that it’s not cooked enough.
Lungić does not need to be cooked for a long time – period. It is a lean cut of meat that dries out very quickly. Many people cook it for too long because they are afraid that it is not “done enough”, especially if it remains slightly pink in the middle.
The ideal internal temperature for pork loin is around 63–65 °C. After you take it out of the oven, it will still “cook” a little while it rests.
If you don’t have a food thermometer, bake it in the oven for 20–25 minutes at 190 °C, depending on the thickness. In a pan, 10–12 minutes total is enough, turning occasionally.
Don’t let it rest after baking.
This is perhaps the most common mistake with any meat, and especially with pork loin. If you slice it immediately after grilling, all the juices will drip out onto the cutting board.
After roasting, wrap the pork loin in aluminum foil and let it rest for 5-10 minutes. The juices will distribute evenly and the meat will remain juicy.
You bake it straight from the fridge.
Placing cold meat directly into a hot pan or oven results in uneven cooking – it burns on the outside, but remains undercooked on the inside.
Take the pork loin out of the refrigerator at least 20 minutes before baking to allow it to come to room temperature. It will cook more evenly and be juicier.
Not seasoning it enough (or seasoning it too late)
Lungić itself has a mild flavor. If you season it only after roasting, the spices won’t even penetrate the surface.
It’s best to salt and pepper it at least 15-20 minutes before roasting, or even better – marinate it the day before. A simple marinade with olive oil, garlic, rosemary or mustard is enough.
You bake it whole, without finishing it.
A whole loin looks nice, but if it has thin tops and a thicker middle, it won’t cook evenly.
If you’re baking it in one piece, make sure the thickness is the same along the entire length – you can fold the thin tip under and secure with a toothpick. Or cut the loin into medallions that will bake evenly in the pan.
Pork loin doesn’t need much: no seasoning, no time, no technique. All it needs is a little attention, a good temperature, and a short cooking time. Also, avoid these few mistakes and you’ll have a perfect result every time – juicy, tender, and flavorful meat.
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