During holidays in Polish homes, a must-have delicacy is roasted meat such as pork neck, pork loin with plum or pate. This time I decided to prepare baked pork in sleeve. The preparation is simple, you can add your favorite spices, and the meat is tender and juicy, perfect for a festive table 🙂


1 kg of boneless pork, washed and cleaned
4-5 cloves of garlic squeezed through the press
1 ½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon rosemary
½ teaspoon of thyme
1 teaspoon of marjoram
1 teaspoon of sweet pepper
½ teaspoon of spicy pepper
2 tablespoons of oil


Mix garlic with a teaspoon of salt. Separately, mix the rest of the spices, for example in a spice pot. Puncture the pork loin lightly on each side and rub it thoroughly with garlic and salt, pour over the oil and rub thoroughly with the mixture of spices. Do it carefully to make sure all spices cover every hole of meat. Refrigerate the pork overnight to let it flow with the spices. Pull out from the fridge an hour before baking. Put in a baking sleeve and close with clasps. Bake in an oven preheated to 180°C (top and bottom) for an hour (rule 1 hour for one kilogram of meat, ie if the meat is 1½ kg, bake 1½ hour). After this time, remove the meat from the oven and let it rest for 20 minutes. Pork loin tastes great both hot and cold 🙂


baking, christmas, easter, easy recipes, garlic, marjoram, oil, oven, pepper, pork, rosemary, salt, thyme

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