"Oven-Roasted Beef Loin, King Style: Succulent, Golden Brown, and Impossible to Resist!"
Complete recipe (serves 4-6 people, easy and foolproof):
Ingredients:
1.2 kg to 1.5 kg whole beef loin (thick, cleaned piece)
6 cloves of sliced garlic
2 tablespoons softened butter
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1 teaspoon smoked paprika
Coarse salt and freshly ground black pepper
150 ml dry white wine (or beef broth)
2 large onions, thickly sliced
4 medium potatoes, cut into wedges (optional, to bake along with the meat)
Step-by-step:
Preheat the oven to 200°C (fan setting) or 220°C (conventional setting).
Make shallow cuts in the piece of meat and insert the sliced garlic cloves into these cuts.
Mix the softened butter + mustard + rosemary + paprika + plenty of pepper. Rub this delicious paste all over the surface of the pork loin. Season generously with coarse salt.
In a large baking dish, make a "bed" with the onion slices and potato wedges. Drizzle with olive oil.
Place the pork loin on top, drizzle with white wine and another drizzle of olive oil.
Bake for 20 minutes at 200°C to sear and brown well.
Lower the temperature to 170°C and bake for another 40–50 minutes (counting the total time: about 15–18 minutes per 500g to be medium/pink inside). If you want it well done, let it cook for 22–25 min/500g.
Every 20 minutes, baste the meat with the sauce that forms at the bottom of the roasting pan (it's pure gold!).
When you take it out of the oven, cover it with aluminum foil and let it rest for 15 minutes before slicing – this is the secret to keeping it super juicy.
To serve:
Thin or medium slices, with the pan juices reduced a little on the stovetop + roasted potatoes + a green salad. It will disappear from the plate in 5 minutes!
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