Pork – ideal meat for roasting, is especially good to cook it in a special sleeve or in a foil which will protect meat from drying and burning. This dish is very tasty and it is easy to prepare it, but process this not really fast. However, the result is worth it.
It is required to you
- Pork (gammon or neck) – 2 kg,
- Garlic – 1 head,
- Carrots – 1 piece
- Dijon mustard,
- Sprinkling pepper
Instruction
1. Cut garlic gloves in half, cut carrot with small bars. Mix salt and pepper in a saucer. A thin sharp knife in meat make deep openings and in everyone fill mix of salt and pepper, put a piece of garlic and carrots.
2. From above salt a steak with pepper, cover with mustard, densely inwrap in food wrap and let's stand at the room temperature of 4 hours, then remove for day in the fridge.
3. Warm an oven up to 220C. Get meat, skim, inwrap pork in a foil, reliably wrapping edges and densely squeezing them. Put meat on a baking tray and put in an oven.
4. In an hour reduce temperature in an oven up to 180C. Bake 40 more minutes, then pull out a baking tray, develop a foil, add temperature in an oven up to 200C and put a baking tray with meat for 15-20 minutes, baking it before formation of a ruddy crust.
5. Switch off an oven, let meat will stand still some time as process of its roasting still continues. Then get meat, put it on a dish, cut on pieces and give, having decorated with greens and vegetables.