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Texas Style Pork Loin

by Olexiy Bayev
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Today another Jamie’s recipe – South-American pork. To be more specific – we’ll take lean pork loin, brine in the spices, garlic, and orange juice, and then grill or just bake in the oven.

If you can make an open fire – that’s even more perfect. Just imagine – juicy pork barbecue in the thick crust of baking spices, soaked in the smoke, garlic, and orange flavor.

Don’t feel bad if there is no way to cook outside. Okay, maybe we won’t get a smoked thick crust and flavor without a grill, but, that’s it, the rest of the delicacy and advantages will certainly stay.

What you Need to Cook Texas Style Pork Loin

INGREDIENTS:

  • 0,9-1,6 kg pork loins (3-4 pork loins, 300-400 g each)
  • Salt, pepper

For marinade:

  • ½ tsp cumin
  • 1 tsp fennel seeds
  • 2 flowers of clove
  • 1 tbsp smoked paprika (or the ordinary one)
  • 1 orange
  • 150 g fine ketchup
  • 6 tbsp balsamic vinegar

EQUIPMENT:

nothing, that you wouldn’t have

How to Make Texas Style Pork Loin: Step-by-Step Instructions 🔪

The first we need to do is prepare a pork loin (0,9-1,6 kg)

Cut the rest of the fat and veins off. Here you’ll have a bit of trouble, but if you wanna get juicy and soft meat, it’s totally worth it.

The main thing is a sharp knife. Pick up the vein with a knife, lift it a bit with one hand, and lead the knife at a low angle towards the vein with the other hand. And sure try to cut off as little meat as possible.

When you’re done with meat, move on to marinade.

Mix in the mortar: ½ tsp cumin, 1 tsp fennel seeds, 2 flowers of clove. Grind until smooth.

Take 1 tbsp of smoked paprika (or replace with the basic one ), make a zest of one orange, cut it in half and squeeze the juice, add 4 cloves of finely chopped garlic or just squeeze it with a garlic press. Add the grind spices, 150g of ketchup, and 6 tbsp of balsamic vinegar.

Finely mix everything in the separate bowl.

Put the meat to a suitable form/bowl, salt, and pepper. Finely rub it with marinade from each side.rub the meat with marinade for texas style pork loin

Poke the meat across with sticks every 2-3 cm.Poke the meat across with sticks for texas style pork loin

Leave it in the fridge overnight or at least for 1 hour. When it’s ready, warm up the grill to the maximum and set the tray on the highest level in the oven. If you’re cooking on the open flame, just wait until coals are covered with white ash and start cooking right away.

Pour the rest of the marinade in the other bowl, you’ll need it later to grease the meat. Grease the meat on top and put the form (of course, if it’s not plastic and resistant to the high temperatures) to the oven. Turn it every 3-4 minutes and grease with marinade.put the form to the oven for texas style pork loin

Total cooking time is for about 15-20 minutes. You should get a finely roasted crust on the open flame. In the oven, on the other hand, you won’t achieve such a result (personally my oven had a lack of power). The meat will be a bit wet outside.

If you have a thermometer, cook till 60-61 degrees at the thickest part of the thicket piece. If there’s no thermometer, focus on the time – it should be 18 minutes on average. But do not cook for more than 20 minutes, it’ll most likely be dry.

After you take it off the oven cover with 2 layers of foil and let it rest for 5, or better for 10 minutes. That’s a final step when cooking any meat dish. In this case, juice and temperature evenly align inside the piece.

Cut the meat along with the sticks and serve. It’s ok if there’s a bit of pink juice. This dish perfectly complements with a boiled or baked potato and winter salad. You can also take Jamie’s Coleslaw recipe.Cut the meat along with the sticks for texas style pork loin

Texas Style Pork Loin

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We’ll take lean pork loin, brine in the spices, garlic, and orange juice, and then grill or just bake in the oven. If you can make an open fire –  that’s even more perfect.
Texas Style Pork Loin easy to make step-by-step recipe
CourseDinner
CuisineAmerican
Cook Time15 minutes
Total Time2 hours
Servings6
Calories238kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients 

  • 0,9-1,6 kg pork loins
  • Salt
  • pepper
  • ½ tsp cumin
  • 1 tsp fennel seeds
  • 2 flowers of clove
  • 1 tbsp smoked paprika (or the ordinary one)
  • 1 orange
  • 150 g fine ketchup
  • 6 tbsp balsamic vinegar

Instructions

  • The first we need to do is prepare a pork loin (0,9-1,6 kg). Cut the rest of the fat and veins off.
  • Mix in the mortar: ½ tsp cumin,1 tsp fennel seeds, 2 flowers of clove. Grind until smooth.
  • Take 1 tbsp of smoked paprika (or replace with the basic one ), make a zest of one orange, cut it in half and squeeze the juice, add 4 cloves of finely chopped garlic or just squeeze it with a garlic press. Add the grind spices, 150g of ketchup, and 6 tbsp of balsamic vinegar. Finely mix everything in the separate bowl.
  • Put the meat to a suitable form/bowl, salt, and pepper. Finely rub it with marinade from each side.
  • Poke the meat across with sticks every 2-3 cm. Leave it in the fridge overnight or at least for 1 hour.
  • When it’s ready, warm up the grill to the maximum and set the tray on the highest level in the oven. Pour the rest of the marinade in the other bowl. Grease the meat on top and put the form (of course, if it’s not plastic and resistant to the high temperatures) to the oven. Turn it every 3-4 minutes and grease with marinade.
    Total cooking time is for about 15-20 minutes.
  • After you take it off the oven cover with 2 layers of foil and let it rest for 5, or better for 10 minutes.
  • Cut the meat along with the sticks and serve.

Nutrition

Calories: 238 kcal | Carbohydrates: 13 g | Protein: 32 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 98 mg | Sodium: 310 mg | Potassium: 752 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 752 IU | Vitamin C: 13 mg | Calcium: 33 mg | Iron: 2 mg

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