Saftige, duftende Schweinelende mit Auberginensalat
Directions
- 1Make deep slits along the entire length of the pork loin, but not all the way to the end.
- 2Rub the meat thoroughly with salt, ground black pepper, ground coriander, paprika, and olive oil.
- 3Crush 3 cloves of garlic with a knife and chop finely.
- 4Rub the meat with the chopped garlic.
- 5Cut 2 onions into half rings.
- 6Place onion slices in each slit of the pork loin.
- 7Tie the meat with kitchen twine.
- 8Place the remaining onion on parchment paper.
- 9Place the meat on top of the onion.
- 10First roll the meat in parchment paper, then in foil.
- 11Transfer the meat to a casserole dish.
- 12Bake in a preheated oven at 180°C (356°F) for 40-45 minutes.
- 13Slice 1-2 eggplants and place them in a bowl.
- 14Salt the sliced eggplants, mix well, and let them rest for a while.
- 15Cut 1 orange in half and juice it.
- 16Pour the orange juice into a small pan.
- 17Add 2 tablespoons of brown sugar and 1.6 fl oz (50 ml) soy sauce to the pan.
- 18Cook the sauce, stirring constantly, until it has thickened.
- 19Remove the meat from the oven, open the foil and the parchment paper.
- 20Coat the meat with sauce on all sides.
- 21Bake the meat in a preheated oven at 180°C (356°F) for another 15 minutes.
- 22Drain the eggplants and pat them dry with paper towels.
- 23Heat a pan with olive oil.
- 24Place the eggplants in the preheated pan and fry until golden brown.
- 25Place the fried eggplants in a salad bowl.
- 26Chop the cherry tomatoes and add them to the eggplants.
- 27Finely chop 2 cloves of garlic and add to the salad bowl.
- 28Chop a bunch of coriander and a bunch of parsley and add them to the salad bowl.
- 29Season the salad with salt, ground black pepper, and olive oil.
- 30Mix the salad well.
- 31Remove the kitchen twine from the cooked meat.
- 32Cut the meat into portions and serve with the eggplant salad.
Ingredients
- 1.7 pounds pork loin
- 1.9 pounds pork loin
- 800 g pork loin
- 900 g pork loin
- Salt
- Ground black pepper
- Ground coriander
- Paprika
- Olive oil
- 3 cloves of garlic
- 2 onions
- 1 orange
- 2 tablespoons brown sugar
- 1.6 fl oz soy sauce
- 50 ml soy sauce
- 1 eggplants
- 2 eggplants
- cherry tomatoes
- 2 cloves of garlic
- bunch of coriander
- bunch of parsley
Equipment
kitchen twineparchment paperfoilcasserole dishovenbowlsmall panpanpaper towelssalad bowlknife
Tips
- Make deep slits along the entire length of the pork loin, but not all the way to the end.
- Tie the meat with kitchen twine to help it keep its shape.
- Cook the orange sauce, stirring constantly, until it has thickened.
- Drain and pat dry eggplants before frying for best results.
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