Oven-baked pork loin on the bone

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 2 - 4

A bone-in pork loin looks luxurious and festive. It's baked whole and cut into individual cutlets just before serving. Before placing the loin in the oven, pour a boiling mixture of sugar, vinegar, and baking soda over it and rub with fresh thyme and rosemary. This will ensure the meat develops a crispy crust, is juicy, tender, and very flavorful. To ensure the loin is juicy and doesn't dry out, it's recommended to measure the meat's temperature with a thermometer rather than relying on the stated cooking time, which is only a guide.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork loin on 4 bones with a layer of fat and skin (approximately 1.3 kg)
3 tablespoons white vinegar
2 tablespoons of sugar
1.5 tbsp. soda
2 tablespoons grape seed oil
2 tbsp. l. olive oil
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme

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Cooking the dish according to the recipe:

Preheat the oven to 160°C. If you're short on time, you can bake the pork at 175°C.

Slower roasting results in juicier and more tender meat.
To prepare the pork for roastingPlace it on a baking sheet and make slits in the skin in a grid pattern. Be sure to only cut through the fat, not through the meat. This will allow more fat to release during baking.

Combine vinegar, sugar, and 5 cups of water in a saucepan and bring to a boil. Then add baking soda and bring to a boil again. Carefully pour the boiling liquid over the pork skin. Pat the skin dry and discard the liquid. Rub the pork with grapeseed oil and olive oil; then rub with rosemary and thyme. Season with salt and black pepper.
Place the pork in a roasting pan and place in the oven. Roast, uncovered, until the internal temperature reaches 145°F (63°C), about 1.5 hours.
When will it be ready?Remove the pork from the roasting pan and transfer it to a rack set over a baking sheet. Cover loosely with foil and let rest for at least 15 minutes (the internal temperature will rise by at least 1-2 degrees).