Marinated pork loin in a spring marinade with bulgur - photo 1
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Marinated pork loin in a spring marinade with bulgur

Pikantne Main dishes Regional Cuisine of Poland 120 min Medium 3 wyświetleń ~20.80 PLN * - (0)
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Description

Delicate pork loin marinated in a sweet and sour spring marinade with rhubarb, honey, and mustard. The dish combines traditional Polish spices (marjoram, thyme, pepper) with a seasonal touch of rhubarb, which gives the meat a gentle tartness and helps to tenderize it. Serve with aromatic pearl barley mixed with butter and fresh parsley, along with optional horseradish to enhance the flavor of the meat. The dish is visually striking (browned crust, pink center of the loin, green accents of parsley) and rich in flavor contrasts: the sweetness of honey, the acidity of rhubarb, and the spiciness of mustard. Perfect for a Sunday dinner or a regional gathering.

Ingredients Used

Ingredients (17)

Servings:
4
  • Pork loin 800 g
  • Rhubarb 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Mustard 50 g
  • Honey 60 ml
  • Apple cider vinegar 30 ml
  • Rapeseed oil 30 g
  • Barley groats 300 g
  • Water 750 ml
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 8 szczypt (~4 g)
  • Marjoram 4 g
  • Thyme 10 g
  • ✨ Opcjonalne
  • Horseradish 50 g
  • Parsley 10 g
💰 Szacowany koszt dania: ~20.80 PLN (5.20 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade ingredients: wash the rhubarb and cut it into thin slices about 3-5 mm thick (if the stalks are tough, peel them gently). Peel the onion and slice it into thin half-rings. Peel the garlic and finely chop or crush it. In a large bowl, combine the rhubarb, onion, garlic, mustard, honey, apple cider vinegar, and rapeseed oil. Add salt, pepper, marjoram, and thyme leaves. Mix with a wooden spoon until you achieve a uniform emulsion - the honey and mustard mixture should coat the pieces of rhubarb and onion.

Ingredients: Rhubarb, Onion, Garlic, Mustard, Honey, Apple cider vinegar, Rapeseed oil, Salt, Black pepper, Marjoram, Thyme
Use a large glass or ceramic bowl (avoid metal, especially aluminum). A wooden spoon or silicone spatula is best for mixing. If you want a smooth marinade, use an immersion blender on low power for 10–20 seconds.

Meat preparation

2

Prepare the pork loin: dry it with a paper towel. If there is a membrane or a thick strip of fat on the meat, trim it off with a knife. Gently pierce the surface of the meat with a fork in several places (6–8 piercings on each side) — this will help the marinade penetrate. Rub the meat evenly with the prepared marinade so that all sides and cuts are covered.

Ingredients: pork loin, Salt, Black pepper, Marjoram, Thyme
Use a sharp knife for trimming and a stable cutting board. Puncture the meat moderately — do not make too deep holes so that too much juice does not escape during baking.

Marinating

3

Place the marinated meat in a baking dish or glass container and cover with plastic wrap or a lid. Refrigerate for at least 60 minutes; if you have time, marinate for 2–6 hours — longer marinating will enhance the flavor and tenderness of the meat. Every 30–60 minutes, turn the meat and baste it with the marinade to ensure even coating.

Ingredients: pork loin, Rhubarb, Onion, Garlic, Mustard, Honey
For marinating, use a glass or ceramic container. Do not use aluminum dishes. If you marinate for a shorter time (about 60 min), raise the baking temperature by 5–10°C and watch the baking time.

Barley groats

4

While the meat is marinating, prepare the pearl barley. Place the pearl barley in a sieve and rinse under cold running water until the water runs clear. In a pot with a capacity of at least 2 liters, bring 750 ml of water to a boil. Add the rinsed pearl barley and a pinch of salt (about 2 g) to the boiling water. Reduce the heat to a gentle simmer and cook for 35–45 minutes, until the grains are tender but not mushy. After cooking, drain any excess water and add butter; stir for 1 minute until the pearl barley is lightly glossy.

Ingredients: Barley groats, Water, Salt, Butter
Use a pot with a heavy bottom to avoid burning. Check the spelt after 30 minutes: the grain should be soft inside and chewy. If it has absorbed all the water, add 2–3 tablespoons and finish cooking.

Baking and Searing

5

Preheat the oven to 180°C (top and bottom heat). Heat a cast iron or heavy skillet over medium-high heat with a tablespoon of oil (about 15 g). Take the meat out of the fridge for 10–15 minutes so it isn't cold before cooking. When the skillet is very hot, sear the pork for 3–4 minutes on each side until you achieve a nice brown crust. Then transfer the meat to a baking dish (if you used an oven-safe dish, you can place it directly in the oven). Bake for 30–40 minutes depending on thickness until the internal temperature reaches 68–70°C (use a meat thermometer).

Ingredients: pork loin, Rapeseed oil
Use a frying pan with a diameter of 26–28 cm with a thick bottom. If you don't have a thermometer, pierce the meat in the thickest part — the juice should be slightly pink, not blood-red. Do not exceed an internal temperature of 75°C, as the meat will become dry.

Rest and sauce

6

After baking, remove the pork loin from the oven and loosely cover it with aluminum foil. Let it rest for 10–15 minutes to allow the juices to redistribute evenly. While it rests, prepare the sauce: deglaze the pan in which you seared the meat (if you baked it in a different dish, use the one used for searing) — place the pan over medium heat, add 60 ml of water, and scrape the browned bits with a wooden spoon. Cook for 2–3 minutes, add 10 g of butter, and stir until the sauce thickens. Strain the sauce through a sieve if you want a smooth consistency.

Ingredients: Water, Butter
For deglazing, use a wooden spoon or spatula. If the sauce is too sour, add a bit of honey; if it's too thick, add a tablespoon of water.

Slicing and serving

7

Before slicing, uncover the pork loin and place it on a cutting board. Use a sharp chef's knife to cut the meat into slices about 1–1.5 cm thick. Arrange the slices on a warm plate next to a portion of barley. Drizzle the meat with the prepared sauce and sprinkle with finely chopped parsley. Additionally, serve horseradish in a small bowl as a spicier accompaniment.

Ingredients: pork loin, Barley groats, Parsley, horseradish, Butter
Cut at a right angle to the grain of the meat for more tender slices. If you don't have finely chopped parsley, use dried as a substitute (in a smaller amount). Additionally, you can add grated horseradish to enhance the flavor.

Fun Fact

💡

The history of marinating meat in Poland dates back centuries: sour ingredients (vinegar, fermented fruits) were used to extend shelf life and tenderize tougher cuts of meat. Rhubarb as a marinade ingredient is a modern, regional twist, utilizing seasonal spring gifts.

Best for

niedzielny obiad rodzinne spotkanie regionalne przyjęcie

Tips

🍽️ Serving

Serve the pork loin sliced into thin pieces, hot, with a portion of barley. A light salad of young leaves (arugula, butter lettuce) or pickled cucumbers makes a nice contrast. If serving with alcohol, a semi-dry white wine or a light cider pairs well.

🥡 Storage

Store leftovers in the refrigerator in an airtight container for up to 2 days. Keep the sauce separate. Reheat in the oven at 160°C for 10–12 minutes or in a pan covered on low heat until it reaches 70°C in the center. Do not freeze for longer than 1 month — meat may lose its texture after thawing.

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