I love oven roasted meat for two main reasons: easiness of the cooking and cleaning process and health benefits of roasting in the oven.
One thing that most people find tricky though, is how can you make oven roasted meat flavorful, juicy and not just boring “it’s healthy”.
If that sounds familiar, I have good news for you.
Today’s recipe solves ALL of those problems.
Let’s dig in!
Marinated in white wine with garlic and fresh mint leaves it’s already
Ingredients:
2 lb boneless pork loin
½ cup dry white wine
2-3 garlic cloves (sliced)
½ packed cup of fresh mint leaves
7 green scallions (spring onions)
2 + 2 tbsp extra virgin olive oil
2 tbsp lemon juice (can be replace with 1tbsp of white vinegar)
1 generous pinch of chili flakes
1 tsp of black pepper seeds and salt to taste
Preparation:
Step 1: Combine white wine, 2 tbsp of olive oil and chili flakes in a mixing bowl. Preferably ceramic. Add pork loin, sliced garlic cloves, black pepper and a few mint leaves. Rub the meat with the seasoning.
Cover the bowl and let it sit for at least an hour. Overnight (in the fridge) is even better. Occasionally flip the meat to let it all well soak up in the aromas.
Step 2: If you left the meat overnight in the fridge – take it out 1 hr before roasting, so it’s not fridge cold.
Preheat the oven to 375F. Place the meat together with the marinade on a large piece of foil and into the baking dish.
Cook in the oven for 1 hr. Open the foil and cook for another 15-20 min until golden brown on the top. Occasionally open the oven basting the meat with pan liquid.
Step 3: While the meat is cooking prepare the relish. Chop finely green scallions and olive oil let it simmer for a few minutes in a pan on a medium heat.
Transfer cooked scallions to a food processor. Blender with do well too. Add fresh mint leaves (leave a few for garnishing), lemon juice, salt and beat to a smooth sauce. If it feels too thick add some olive oil or juice from the cooking.
Let the meat cool before cutting. This way it doesn’t lose all its juices when cut right out of the oven.
Serve with mint and green scallion relish. Garnish with mint leaves.
Full Recipe
Oven Roasted Pork Loin with Mint & Green Scallion Relish
Print Pin Rate / CommentIngredients
- 2 lb boneless pork loin
- ½ cup dry white wine
- 2-3 garlic cloves (sliced)
- ½ packed cup of fresh mint leaves
- 7 green scallions (spring onions)
- 2 + 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice (can be replace with 1tbsp of white vinegar)
- 1 generous pinch of chili flakes
- 1 tsp of black pepper seeds and salt to taste
Instructions
- Combine white wine, 2 tbsp of olive oil and chili flakes in a mixing bowl. Preferably ceramic. Add pork loin, sliced garlic cloves, black pepper and a few mint leaves. Rub the meat with the marinade.
- Cover the bowl and let it sit for at least an hour. Overnight (in the fridge) is even better. Occasionally flip the meat to let it all well soak up in the aromas. If you left the meat overnight in the fridge - take it out 1 hr before roasting, so it’s not fridge cold.
- Preheat the oven to 375F. Place the meat together with the marinade on a large piece of foil and into the baking dish.
- Cook in the oven for 1 hr. Open the foil and cook for another 15-20 min until golden brown on the top. Occasionally open the oven basting the meat with pan liquid.
- While the meat is cooking prepare the relish. Chop finely green scallions and olive oil let it simmer for a few minutes in a pan on a medium heat.
- Transfer cooked scallions to a food processor. Blender with do well too. Add fresh mint leaves (leave a few for garnishing), lemon juice, salt and beat to a smooth sauce. If it feels too thick add some olive oil.
- Let the meat cool before cutting. This way it doesn’t lose all its juices when cut right out of the oven.
- Serve with mint and green scallion relish. Garnish with mint leaves.
Now you have a perfect, healthy and delicious main course or cold appetizer. Yes, this oven roasted pork as amazing EVEN if served cold. With the leftovers (if ANY!) you can make a delicious sandwich next day.
Give this a shot and let us know how it goes 🙂