When deciding which roast meat is best served the holiday table, without hesitation, choose a pork loin on bones. She is not only famous for her excellent taste in comparison with other cuts, but also an elegant serving. Especially if you bake a large piece of loin on six ribs, it will look luxurious. But first, to make the meat even juicier, salt it overnight in pickle with juniper. It will give the meat a deep flavor and rich taste. The next day, bake the meat in the oven, greasing with mustard and breadcrumbs with greens. Meat will get so crisp and fragrant that you still you will argue who will get the extreme, the most delicious pieces. Share with friends: 
Time: 10 hours 30 min. Difficulty: medium Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Meat
- 1 tbsp. coarse salt
- 6 tbsp. l granulated sugar
- 8 cloves of garlic crushed
- 8 bay leaves
- 3 tbsp. l dried juniper berries, slightly crushed
- 2 tbsp. l black pepper peas
- 1 tsp whole clove buds
- 1 central cut of pork loin on bone with 6 ribs (approximately 2.5 kg.), cut the ridge
Breading
- 1 tbsp. panko breadcrumbs
- 4 tbsp. l (60 gr.) Butter at room temperature
- 1 feather of green onion, cut into pieces of 2.5 cm.
- 0.5 tbsp. fresh parsley
- 2 tbsp. l fresh thyme
- 2 tsp dried juniper berries, slightly crushed
- 3 tbsp. l Dijon mustard
Recipes with similar ingredients: sugar, garlic, bay leaf, juniper berries, black peppercorns, cloves, pork, panko breadcrumbs, butter, green onions, parsley, thyme, Dijon mustard
Recipe preparation:
- Pickle pork: In a large pan or wide cauldron (large enough to hold pork) mix 4 tbsp. water, salt, sugar, garlic, bay leaf, juniper berries, pepper and cloves. Heat over medium heat, stirring until salt and sugar will dissolve. Add 8 tbsp. ice cubes; stir occasionally until the brine cools down.
- With the tip of a knife, make small deep cuts in about 5 cm apart from each other throughout pork and between ribs. Put pork in a pan, dipping in brine. Add if necessary more cold water so that the meat is completely in the liquid. Put in the refrigerator overnight.
- Place the wire rack in the roasting pan and place the roasting pan on the low level oven; preheat the oven to 160 ° C. Get out brine pork, dry and set aside to bring to room temperature. Pour 3 tbsp. brine (along with spices) in medium-sized pan and bring to a boil. Get hot roast the oven and carefully place the pork ridge on the wire rack way down. Pour the hot brine into the bottom of the frypot. Bake until most of the fat will not melt, about 40 minutes.
- Meanwhile, prepare the breading: In a food processor mix panko, butter, chives, parsley, thyme and juniper berries, until the greens are coarsely chopped and that’s it the ingredients will not evenly combine.
- Remove the pork from the oven and lay it on the meat side up. Top and side grease with mustard, then sprinkle with breading, patting the mixture to stick. Return the loin to the oven and bake another 50 minutes.
- Raise the temperature in the oven to 220 ° C and continue bake until the crust becomes crispy and the thermometer inserted into the center of the meat, will not show a temperature of 60 ° C, about another 20 minutes. Remove the meat from the oven, transfer to the cutting board and let it rest 20 minutes before chopping.
