Oven-Baked Garlic Herb Buzhenyna

Preparation

1. 1Pat the pork loin dry with paper towels. Using a sharp knife, make several small, deep incisions all over the surface of the pork loin.
2. 2In a small bowl, combine the sliced or minced garlic, chopped rosemary, thyme, dill, crushed black peppercorns, crumbled bay leaves, sweet paprika, salt, and olive oil. Mix well to form a paste.
3. 3Rub the herb and garlic paste generously over the entire pork loin, ensuring to push some of the mixture into the incisions. This will infuse the meat with flavor.
4. 4Place the marinated pork loin in a dish, cover it, and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.

Cooking

1. 1Preheat your oven to 160°C (325°F).
2. 2Remove the pork loin from the refrigerator at least 30 minutes before roasting to bring it closer to room temperature.
3. 3Place the pork loin in a roasting pan. You may add a splash of water or broth to the bottom of the pan to keep the meat moist, though it's optional.
4. 4Roast for approximately 2.5 to 3 hours, or until the internal temperature reaches 63°C (145°F) for medium-rare, or 71°C (160°F) for well-done, on a meat thermometer. The cooking time will vary depending on the thickness of the loin.
5. 5Once cooked, remove the Buzhenyna from the oven, tent it loosely with foil, and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a tender and flavorful result.

Serving

1. 1For traditional Buzhenyna, allow the roast to cool completely, then refrigerate for a few hours or overnight. This makes it easier to slice thinly and enhances its texture.
2. 2Slice the chilled Buzhenyna thinly against the grain and serve as a cold appetizer, sandwich meat, or part of a charcuterie board. It's also delicious served warm.