This seasoning is incredible! Suitable for loin, shank, or any part of pork. The ideal is to always season it the day before, but if that’s not possible, try at least leaving it for about 4 hours to marinate in the seasoning to make it very tasty. This amount is enough to season 1.5 to 3 kilos of meat.
Since a lot of people don’t know how to season pork for roasts, I decided to write this post while I was seasoning my loin. For this reason, I will owe you, for now, the finished photo. I promise to update the post later, or make a new post with the loin ready. Now let’s get down to business.
Seasoning Ingredients for Loin or Ham:
– 220ml of dry white wine;
– 1 small onion;
– 1 carrot;
– 1 stalk of celery (chopped gives approximately 1/2 cup);
– 1 lemon juice;
– 3 col. olive oil (soup);
– 1/2 cabbage. (soup) of salt;
– 3 cloves of garlic;
– black pepper to taste;
– approximately 1 plate of fresh herb dessert, see the quantity in the photo (I used green scent, oregano, rosemary and basil.
Just put everything in the blender and blend well until it turns into a cream and place over the pork. I like to put the meat and seasoning in a bag and tie it up. This way you can keep the meat well seasoned and not make a mess.
To roast, just put the loin in the oven with all the seasoning. You can leave it for 40 minutes with aluminum foil and then without it (turn it over). If you prefer, you can do it sealed in the pan. In this case, remove excess seasoning, seal on all sides in a large pan with a little oil or olive oil and then bake with the rest of the seasoning.
For those who want to do it without the wine: replace the wine with 80 ml of white vinegar and 120 ml of water.
For those who don’t have fresh herbs: Replace with 1 tablespoon of dried fine herbs.
If you make it later, come back and tell us what you think! Combined? A beautiful year 2018 for all of you!!!!
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