Oven-Baked Garlic Herb Buzhenyna

Preparation

1. Pat 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. In 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. Rub 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. Place 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. Preheat your oven to 160°C (325°F).
2. Remove the pork loin from the refrigerator at least 30 minutes before roasting to bring it closer to room temperature.
3. Place 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. Roast 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. Once 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. For 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. Slice 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.