Lemon pork loin recipe

This is one dish my mom often cooks in summer and it is awesome because you can prepare it in advance and enjoy it cold as a cold roast or thinly sliced in a sandwich with a bit of lemony mayo. Also, the lemony taste makes it light and perfect for the summer.


  • 2lb pork loin
  • 4-5 lemons
  • salt
  • pepper


  1. All you need is pork loin (about 2 pounds), the juice of 4 or 5 lemons, a bit of olive oil (better if extra virgin), salt and pepper. This dish is best made in a pressure cooker, but you might use a regular pot.
  2. First season your pork loin with salt and pepper, just rub a bit of salt and pepper on both sides of the loin, then put the loin in the pressure cooker or the pot, add the juice of the lemons and a spoon or so of oil. Put the lid on and turn on the stove. If you are using a pressure cooker you should cook it 30-40 minutes from the whistle, for the regular pot it probably needs a hour to a hour an a half. When it’s done cooking, let the steam out and let the meat rest in its juices until is lukewarm or even cold.
  3. Serve lukewarm or cold, slice as thin as you can (use a slicer if you have one) and put on a plate with the juice from cooking.
  4. If you think it might be too sour for you or some of your guest, place juice in a separate bowl. The meat itself is going to be only slightly lemony, the real punch is in the sauce.
  5. This dish keeps well for a day or two in the fridge, so can be prepared in advance and is perfect for potlucks, pic nicks and the like, or simply to make ahead for a busy day.

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