Roasted Pork Loin with Garlic
1.
Prepare the meat and seasonings.
2.
Chop the dried onion and garlic, add to the meat bowl, add 1 tsp of garlic powder, 1 tsp of raw salt, 1 tsp of white pepper, if the meat is too dry, add 1 to 2 tablespoons of water, massage After the meat is cut, insert a small sharp knife into the meat tightly to allow the seasoning to penetrate, add 1 tbsp of vegetable oil, and massage for a while.
3.
Put it in a compact box and put it in the refrigerator for one to two nights.
4.
Wrap the meat in tin foil and place it in an air fryer at 400°F for 50 minutes.
5.
When the time is up, open the package and use a meat probe to detect whether the meat is fully cooked.
6.
If the meat is still minced and fully cooked, wrap it and bake for about 20 minutes until the meat is fully cooked.
7.
Use a meat probe to probe the thickest part of the meat. If the temperature exceeds the required degree of 170°F or above, remove the package and let it cool.
8.
Clean cooked chopping boards and knives, and blow dry.
9.
Cut the meat into slices and decide the thickness.
Tips:
Pork must be roasted. Cantonese people say: Don’t talk nonsense. I can eat raw pork indiscriminately. Minato is a reason.
