Roast pork in a tray

I have made oven-roasted pork loin dozens of times, especially when I need a hassle-free main dish that everyone will enjoy. I usually choose the loin or the chop, as they turn out tender and don’t dry out easily. It has become a routine for me because it doesn’t require complicated preparations – I typically have everything I need in the fridge. This version with vegetables on top is one of the simplest and most reliable for busy days.

Quick Info

Total time: 1 hour and 20 minutes
Preparation time: 15-20 minutes
Cooking time: 60 minutes
Servings: 4
Difficulty: easy
Recipe type: main course, oven-roasted pork

Ingredients

1 kg pork (loin or chop, as preferred)
salt
pepper
1 teaspoon dried thyme
oil
1 white onion
1 bell pepper
1 sweet pepper
1 tomato
1 head of garlic
100 ml white wine
200 ml water

Preparation method

1. Wash the meat and cut it into thicker slices, about 1-1.5 cm thick. Each slice is lightly scored in an X shape. The cuts don’t need to be deep, just enough to help the spices and heat penetrate better.

2. Sprinkle salt, pepper, and dried thyme on each slice. I massage the meat to ensure the flavors are absorbed, then let it sit while I prepare the vegetables.

3. In a large baking dish, add a little oil to the bottom to prevent the meat from sticking. Arrange the slices of meat side by side without overlapping.

4. Slice the onion into thin rings. The bell pepper, sweet pepper, and tomato can be sliced or diced, depending on how large you want the pieces in the roast. Place them directly on top of the meat, distributing them evenly.

5. Drizzle everything with a little oil (not too much, as the pork will release fat). Add 200 ml of water to the dish beside the meat, not over the vegetables.

6. Place the dish in a preheated oven at 200°C. The roast will cook for a total of 60 minutes.

7. Every 20 minutes, carefully turn the slices of meat to brown them on both sides and prevent drying out.

8. Towards the end, in the last 10-15 minutes, add the peeled and crushed garlic on top of the meat and pour the white wine directly into the dish. There’s no need to mix, just spread it out as evenly as possible.

9. When the meat is browned and tender, remove the dish from the oven. Serve hot.

Why I make this recipe often

I love this recipe because it doesn’t require constant supervision, and the ingredients are always available. The meat turns out juicy and flavorful, while the vegetables enhance the taste without overwhelming the plate. It works well for lunch or when hosting guests.

Tips and Variations

Tips

If your dish is smaller and the meat slices overlap, they will cook more slowly and won’t brown as well. Use the largest dish you have.
The water added at the beginning should not cover the meat. It’s just enough to prevent the sauce from burning and to help tenderize the meat.
Add the garlic at the end; otherwise, it may burn or lose its flavor.
Don’t skip the scoring of the meat, even if it seems like a small step. It helps the meat to cook faster and more evenly.

Substitutions

If you don’t have bell peppers, you can use any type of pepper or just stick with onion and tomato.
The white wine can be replaced with dry red wine or omitted if you prefer not to use alcohol. Without wine, the roast will be less flavorful but still tasty.
If you don’t have dried thyme, you can use rosemary or oregano, but it will change the final flavor.

Variations

You can add thinly sliced potatoes among the meat slices if you want a side dish in the same pan.
If you like your meat spicier, you can add sweet or hot paprika to taste.
You can also layer thin slices of carrot or celery among the vegetables for added sweetness and flavor.

Serving Ideas

The roast is best served immediately with garlic sauce and pickled salad. If you’re not a fan of garlic sauce, it also goes well with a simple sour cabbage salad or pickled cucumbers.

Frequently Asked Questions

1. Can I use another cut of pork besides loin or chop?
Yes, but the chop is leaner and may dry out if cooked too long. The loin remains tender. The leg can be used, but it’s denser, and cooking times may vary.

2. What can I do if I don’t have wine?
You can omit the wine or replace it with water or vegetable broth to fulfill the liquid needed in the dish.

3. Do I have to use all the vegetables?
No. You can use only what you have on hand. Onion and tomato are essential for the sauce, but the peppers can be omitted.

4. Can I make the roast with larger pieces of meat?
Yes, but the cooking time will be longer, and there’s a risk that it won’t cook through as well without turning the meat more often.

5. How can I tell when the roast is done?
The meat should be browned on the surface, and the juices that come out should be clear. If using a thermometer, the internal temperature should reach at least 70°C.

Nutritional Values (estimates)

One serving (out of 4) has approximately 450-500 kcal, depending on how fatty the meat is.
Protein: 35-40 g
Fat: 30-35 g
Carbohydrates: 5-7 g (from vegetables)
Values are approximate and can vary depending on the exact type of meat and how much oil you use.

Storage and Reheating

The roast can be stored in the refrigerator, covered, for 2-3 days. It reheats easily in the oven or microwave, preferably with a little sauce from the dish or a tablespoon of water to prevent drying out. I do not recommend freezing it, as it will change texture.

That’s all about my oven-roasted pork recipe. It’s a simple, no-fuss option, perfect for family meals or when you want something reliable and tasty without spending too much time.

 Ingredients: 1 kg pork (pork neck, pork chop) salt, pepper 1 teaspoon dried thyme oil 1 white onion 1 head of garlic 1 bell pepper 1 sweet pepper 1 tomato 100 ml white wine

 Tags:  pork steak