Main Dishes Texas Style Pork Loin by Olexiy Bayev May 5, 2020 Published: May 5, 2020Last Updated on April 18, 2023 3.9K views 3.9K 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 (2 – 3,2 lb) pork loins (3-4 pork loins, 300-400 g (0,7 – 0,9 lb) each) Salt, pepper For marinade: ½ tsp. cumin 1 tsp. fennel seeds 2 cloves 1 tbsp. smoked paprika (or the ordinary one) 1 orange 150 g (5,3 oz) ketchup 6 tbsp. balsamic vinegar 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 (2 -3,2 lb) 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, 150 g (5,3 oz) 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. 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. 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. Texas Style Pork Loin No ratings yet 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. Pin Recipe Print Recipe CourseDinnerCuisineAmerican Cook Time15 minutes minutesTotal Time2 hours hours Servings6 Calories238kcal Equipmentnothing, that you wouldn’t have Ingredients Metric – US Customary0,9-1,6 kg pork loinsSaltpepper½ tsp cumin1 tsp fennel seeds2 flowers of clove1 tbsp smoked paprika (or the ordinary one)1 orange150 g fine ketchup 6 tbsp balsamic vinegar InstructionsThe 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. NutritionCalories: 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 PinYum1TweetShareTelegramVibeFlip1 Shares AmericanDinnerGrill & BBQMeatOven Baked / Oven RoastedPorkQuick (up to 30 minutes)Super easy Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Tart with caramelized onions, cherry tomatoes and goat... Afghani chicken Beef simmered in Guinness or stout Сhickpeas with lime and chili Chicken Koobideh Kabab (Iranian Chicken Kebabs) Thai Cashew Chicken Fried thai-styled curry rice Sea scallops baked with chanterelles and cream sauce Gordon Ramsay’s Chicken pie with fall vegetables Chinese BBQ Pork (Char Siu) Olexiy Bayev