Baked pork loin

Baked pork loin

Baked pork loin is a very versatile dish: it can be served as a festive Sunday roast hot or thin slices can be placed cold into breakfast roll, thus replacing the classic sausage.


  • 1.5 kg pork loin with ribs
  • 3 cloves of garlic
  • 1.5 tbsp cinnamon
  • 1 tsp marjoram
  • 1 tsp ground pepper
  • 40 ml of vegetable oil
  • 2 tsp salt
  • 3 tsp cloves


Pork loin from the oven is crispy on the outside and tender inside, a lean kind of meat, easily digested. When preparing this dish the secret is not to bake the meat too long because that makes it very dry. It should be beautifully juicy and pink! You should not economise when buying the meat - freshness, taste and quality are important and that has its price. Furthermore, a tasty, spicy marinade is a must. In our recipe we use a spicy marinade made with oil, cinnamon, marjoram, salt and pepper. Garlic is added in whole cloves – this adds a real kick to the spice mixture. And finally, the cooking time is of utmost importance: the pork loin should not stay in the oven too long! That's the only way to get a juicy, refined, spicy meat dish.

Baked pork loin, detailed photo recipe

100 minutes

1. Mix oil with cinnamon, salt, marjoram and pepper.

2. Cut the fat side of the pork loin crosswise.

3. Brush the loin with the oil mixture on all sides.

4. Stuff with garlic.

5. Place cloves into the incisions.

6. Bake in the oven at 160 °C for 80 minutes.

7. Free meat from bones. Can be served either hot or cold.

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