Pork cooked in a sleeve for roasting turns out to be unusually tasty, tender and juicy. And it is absolutely impossible to resist the amazing aroma of this dish!
Cooking pork baked in a sleeve
You will need the following ingredients:
- 1.5 kg of lean pork without bone (loin, carbonate);
- 6-7 cloves of garlic;
- ½ glass of dry red wine;
- 1, 5 Art. spoons of honey;
- 1, 5 Art. tablespoons of mustard;
- salt;
- 3-4 bay leaves;
- ground black pepper;
- ground red pepper;
- coriander peas.
Take a whole piece of pork, wash in running water and pat dry with a paper towel. Cut the peeled garlic into thin slices. Use a sharp knife to make small cuts in the meat in different places. Insert pieces of garlic and bay leaf into the cuts.
Stir in salt, red and black pepper and brush the meat thoroughly with this mixture. Then combine honey and mustard. Place the pork in a deep marinating dish and brush it well with the mixture. Pay attention that the mustard-honey mixture also gets into the cuts: this way the meat will marinate better and the taste of the finished dish will only benefit.
Sprinkle the meat with coriander and / or any other spices of your choice (rosemary, marjoram, thyme, and others). Pour over with dry red wine, cover with cling film and refrigerate for 5-7 hours (ideally overnight, as the longer the meat is marinated, the softer it turns out) to marinate.
Place the marinated meat in a roasting sleeve and place on a baking sheet. Place the pork in an oven preheated to 180 ° C and bake for 50-60 minutes. Then make an incision in the sleeve and continue baking the meat for about 20-30 minutes until a beautiful golden brown crust forms, periodically pouring over the resulting juice and the remaining marinade. Cut the cooked pork into portions and serve hot or cold.
With what to serve pork baked in the sleeve?
You can serve pork as an independent dish or with a wide variety of side dishes. Especially successfully baked pork is combined with such simple side dishes as baked potatoes, boiled rice, mashed peas, boiled asparagus beans, buckwheat porridge or barley porridge - they only emphasize the bright spicy taste and aroma of meat.
Salads made from fresh vegetables (tomatoes, young radishes, cucumbers, sweet peppers, lettuce, etc.) and herbs will also be a great addition to this dish.
