- 1 kg of pork loin
- 5 large potatoes
- 1 onion
- 5 cloves of garlic
- Salt, pepper, cumin, oregano, and bay leaf.
- 1 large lemon or sour orange
The night before the roast, place the piece of loin in a dish. Add salt, pepper, cumin, oregano, crushed garlic, oil, and place some bay leaves. If you wish, you can make small holes in the piece of meat and insert bits of garlic and spices.
Also add the lemon juice and the onion cut into thin strips. Cover everything and let it rest in the refrigerator until the next day.
Preheat the oven to 200ÂșC.
Peel the potatoes and cut them into rounds. Add a little oil to the bottom of your tray and place the potato rounds. Season with salt and pepper and place the marinated piece of meat from the night before on top.
Cover it all with aluminum foil and bake for 1 hour at 200ÂșC. After this time, check the doneness of the meat. Uncover it, baste it with the juices released during cooking, and let it cook for 20 more minutes.
Repeat the process of basting it with its juice at least twice. This will prevent it from drying out at the last moment. Turn off the oven and let the roasted loin rest in the residual heat of the oven while you set the table.
I suggest that you present the pork loin already sliced, because it will be easier to serve the portions. But this is up to your preference.
I hope you enjoy this recipe. Bon appetit!!