說到豬里肌肉，一般都會想到用煎的或炸的來料理。比起一般的煎或炸，其實冰箱我個人更喜歡，把整塊原肉放進去烤箱烤！
一來這樣烤好的豬肉非常耐放，不需要一次把它吃完。且因為里肌肉本身並沒有太多脂肪，所以即使放冷了，只要切薄片也相當好吃。當然最重要的是，這樣烤豬里肌肉非常簡單，基本上只要會開烤箱電源跟使用計時器就可以囉！
🇺🇸 Read in English
When it comes to pork loin, most people think of pan-frying or deep-frying. However, I personally prefer roasting the whole chunk in the oven!
First, roasted pork stores very well in the fridge, so you don't need to finish it all at once. Because pork loin is quite lean, it tastes absolutely delicious even when served cold and thinly sliced. Most importantly, roasting pork loin is incredibly easy—basically, if you know how to turn on an oven and set a timer, you can make this dish!
準備材料 (Ingredients)
🛒 主要食材
- 豬里肌肉塊 (Pork Loin Chunk)： 約 600g (1塊)
- 馬鈴薯 (Potato)： 1 顆
- 洋蔥 (Onion)： 1/2 顆
- 牛番茄 (Beef Tomato)： 1 顆
- 蘆筍 (Asparagus)： 6 枝
- 櫛瓜 (Zucchini)： 1/2 枝
🧂 調味料
- 海鹽 (Sea Salt)： 適量
- 粗粒黑胡椒 (Coarse Black Pepper)： 適量
- 橄欖油 (Olive Oil)： 適量
作法步驟 (Instructions)
-
醃製入味：將里肌肉塊均勻抹上海鹽及粗粒（或現磨）黑胡椒，蓋上保鮮膜，在冰箱裡面放置隔夜使其入味。
(Rub the pork loin evenly with sea salt and coarse black pepper. Wrap it in plastic wrap and let it marinate in the refrigerator overnight.) -
表面煎香：將烤箱以 180°C 預熱 10 分鐘。同時起油鍋，以大火將肉塊表面均勻煎過鎖住肉汁。
(Preheat the oven to 180°C for 10 minutes. Meanwhile, heat a pan with oil and sear the surface of the pork loin over high heat to lock in the juices.)
-
鋪底蔬菜：煎肉的同時利用等待空檔，把各類時蔬切片或切段，然後平舖在烤盤底部，撒上海鹽跟大量橄欖油備用。
(While searing the meat, slice or chop the vegetables. Spread them evenly at the bottom of a baking tray, and sprinkle with sea salt and a generous amount of olive oil.) -
入烤箱燒烤：將表面煎好的肉塊，直接放到蔬菜上面。接著以 180°C 的溫度，烤約 40 分鐘，再續悶 10 分鐘後從烤箱取出。
(Place the seared pork loin directly on top of the vegetables. Roast in the oven at 180°C for about 40 minutes, then let it rest inside the oven for another 10 minutes before taking it out.)
成果與心得分享 (Conclusion)
烤好的里肌肉差不多夠 2~4 人食用，沒有用完的青蔬也可以再切一切放進烤盤裡續烤，這一盤一個人可以吃兩餐以上。
除了切片配上一起燒烤的青蔬當成排餐吃之外，將肉塊切薄片，搭配番茄、小黃瓜、洋蔥等做成三明治也很好吃。在家泡麵也可以切兩片擺上去，就變成叉燒肉了。吃法變化其實很大，就看大家怎麼發揮創意囉！
🇺🇸 Read in English
The roasted pork loin is enough for 2 to 4 people. If you have leftover vegetables, you can chop them up and roast them again. This tray can easily cover more than two meals for one person.
Besides serving it sliced with the roasted vegetables like a steak meal, you can thinly slice the cold pork and make a fantastic sandwich with tomatoes, cucumbers, and onions. You can even top your instant ramen with a few slices to use it like Chashu pork. It's incredibly versatile—it just depends on your creativity!
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