It's time once again to breathe new life into a vintage recipe, adapting it to our modern cooking techniques and lifestyles. Today's focus is a baked whole pork loin inspired by a 1956 Romanian cookbook, the name of which, unfortunately, is lost to time. Yes, the first part of my book is missing.

By sticking as closely as possible to the original recipe, I've managed to create a dish that retains the essence of the original while incorporating a few modern touches. This being said, let's begin.

Marinade and Preparation:

• Combine oil, salt, garlic, paprika, and pepper thoroughly.
• With a sharp knife, score the pork loin with many small, deep slits.
• Thoroughly massage the meat with the marinade, ensuring it penetrates the scores.

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• Cover and refrigerate the marinated pork loin for 48 hours.

Cooking:

• After 48 hours, tie the pork loin, top it with a bit of butter and some rosemary, then wrap it in parchment paper greased with melted butter.

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• Place the loin on a rack in the oven above a tray.
• Add a drizzle of olive oil, 2 coarsely chopped onions, 1 large chopped tomato, and 100 ml white wine to the tray.
• Cook for 2 hours at 180°C, then increase to 200°C for an additional 20 minutes.

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• Baste the parchment with tray juices every 45-50 minutes. After an hour, turn the loin over.
• Remove the loin from the parchment.

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• Then bake for another 20-30 minutes or until it gets a nice golden look without drying it out too much.

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• Once cooked, remove from the oven, cover the loin with parchment, and let it rest.

Gravy:

• Blend 2 boiled carrots with the oven vegetables, 2 cups of water, and 30g butter until smooth.

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• Strain the mixture. Add another cup of water and heat on the stove if it is too thick.

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Serving:

• Serve the pork loin with the gravy, mashed potatoes, and sauerkraut.

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Original Recipe for Reference: Whole Pork Loin

Ingredients:

• 1.25 kg pork loin
• 1 tablespoon lard (or oil)
• Oil (for marinating)
• Onion (quantity as preferred, chopped)
• Garlic (quantity as preferred, minced)
• Salt
• Pepper

Meat Preparation:

• Clean the meat and tie the whole piece with kitchen string.
• Place the meat in a deep dish.
• Sprinkle chopped onion over the meat and pour oil over it.
• Leave the meat to marinate in the refrigerator for 24 hours, turning occasionally to evenly soak in the oil.

Preparation for Roasting:

• 3-4 hours before cooking, remove the meat from the marinade.
• Wrap the meat in parchment paper greased with butter or lard.
• Secure the meat on a roasting spit with tongs.

Cooking Process:

• Place a thick-walled copper pot under the roasting spit.
• Turn the spit and frequently baste the roast with the juice collected in the copper pot.
• The ideal cooking temperature is medium to high.
• 15-20 minutes before finishing cooking, break the paper and brown the meat on all sides, continuing to baste it.

Finishing:

• Once cooked, remove the roast from the spit and sprinkle salt over it.
• Let the meat cool slightly, then cut it into equal slices.

Serving:

• Serve the pork chops with side dishes like mashed potatoes, sautéed sauerkraut, tomato sauce, white beans, or mushroom sauce.

Enhancements and Adaptations

To accommodate a large, dense cut of meat, I extended the marinating time. Adding paprika alters the flavor subtly but gives the pork a distinctive aroma. Also, not adding salt from the beginning, doesn't really work, in my opinion. 

Using an oven rack substitutes for the original recipe's roasting spit, that I don't possess.

Facts about whole pork loins

• I suggest exploring various pork loin recipes to find your favorite way to prepare this versatile cut. They can make extremely delicious, comfy meals if cooked properly.
• A pork loin roast recipe is perfect for festive occasions or a hearty family dinner.
• Boneless pork loin recipes offer convenience and ease of cooking.
• Wondering how long to cook pork loin in the oven? It depends on the size and desired doneness.
• Always enhance the flavor with a pork loin roast marinade, allowing the meat to absorb all the aromatic spices.
• A whole pork loin recipe is an excellent choice for feeding a larger group, making it perfect for Christmas.

Understanding Pork Loin

Here are some frequently asked questions about pork loin:

Q: Where is Pork Loin Cut From?

A: Pork loin is cut from the area of the pig between the shoulder and the start of the leg.

Q: What's Pork Loin?

A: It is a large, lean cut of meat from the pig's back, known for its tenderness and versatility in various dishes.

Q: Can Pork Loin Be Used for Pulled Pork?

A: Yes, although it's leaner than traditional cuts like shoulder, pork loin can be used for pulled pork with careful cooking to retain moisture.

Q: Are Pork Loin Chops Healthy?

A: Pork loin chops are relatively healthy as they are leaner than many other cuts of pork containing less fat.

Embracing Tradition and Modernity

This pork loin recipe, modernized from a traditional Romanian dish, is perfect for Christmas celebrations. 

In Romania, pork is a staple for Christmas feasts, and this recipe brings a taste of those traditions to your table. The original recipe is included for those who wish to experience the dish in its initial form, while the updated version reflects contemporary cooking methods and flavors. 

Merry Christmas to you all!