Loin is a meat that can be delicious if you know how to prepare it, but can become a “shoe sole” otherwise. I would say that 50% of the success of having a juicy loin comes from choosing the piece at the butcher’s. In addition to that layer of fat on top, there needs to be some fat between the fibers of the meat so that it melts when roasting and maintains moisture.
I usually season it the day before (sorry but I do it using an “eye meter” and I don’t have exact amounts). I make a mixture with salt, pepper, mustard, soy sauce, Worcestershire sauce, lemon juice and crushed garlic. I rub it all over the piece. The next day, I remove the loin from the refrigerator 1/2 hour before preparing (this avoids the shock of very cold meat with the hot pan, which releases water, hardens the meat, etc.)…
With the pan very hot, greased with a drizzle of oil, I sear the meat on all sides, so that it browns. I mix the marinade that remains in the pan with 1 glass of warm water and “drip” it from the pan and turn the loin to get the flavor until the liquid dries up. I repeat this operation three times and at the end I remove the meat before this “broth” dries. Add 1 tablespoon of cornstarch dissolved in 1/2 cup of water and wait for it to boil. The loin sauce is ready (adjust the salt if necessary and season a little more).
The loin, already sealed in the pan, receives a bacon coating and goes into the oven (220ºC) for around 40 minutes. Then I remove the paper and leave it for a while longer (this time I used the grill to brown, but it could be a regular oven).
I already posted the farofinha, just click –> here to see the recipe.
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