Ministerial meat is a portioned dish for a festive table. It takes a long time to prepare, but the result is worth it, tender, spicy and juicy meat with lingonberry sauce will not leave your guests indifferent.
It is necessary
- - pork pulp - 2 kg;
- - dry red wine - 250 ml;
- - honey - 2 tablespoons;
- - grated ginger - 1 tablespoon;
- - ground cinnamon - 0.5 teaspoon;
- - seasoning for meat - 1 tablespoon;
- - salt.
- For the sauce:
- - dry red wine - 0.5 cups;
- - lingonberry - 500 g;
- - sugar - 0.5 cups.
Instructions
Step 1
Prepare the marinade. To do this, mix wine with honey, add grated ginger, cinnamon and seasoning for meat. Salt the mixture and mix thoroughly until the honey is completely dissolved.
Step 2
Wash the pork pulp, cover with marinade and leave for an hour at room temperature. Preheat oven to 220 degrees.
Step 3
Place the meat on a wire rack and place in a hot oven. Place a tray under it, into which the juice released during the baking process will drain.
Step 4
Cook the meat at the maximum temperature for about 10 minutes, and then reduce the heat to 160 degrees. Cover the pork with foil and bake for another 2 hours. To make the meat ministerially brown, remove the foil 30 minutes before the end of baking. Turn off the oven, but do not remove the pork, leave it for another 15 minutes.
Step 5
Prepare the sauce. Combine the juice from the tray, which was released during the cooking of meat, with wine. Put the mass on fire and heat over medium heat until 2/3 of the liquid has evaporated.
Step 6
Divide the lingonberries (fresh or frozen) in half. Crush one half in mashed potatoes, add sugar and stir until dissolved. Put the resulting puree and whole berries in the sauce, mix and boil for a few minutes.
