Pork with prunes will decorate any holiday table and won't remain unnoticed. She prepares quite simply therefore this recipe will be suitable even for the inexperienced hostess.
It is required to you
- pork (fillet or neck) - 1 kg;
- prunes (without stones) - 250 g;
- mustard with grains or without - 3 tablespoons;
- mayonnaise - 6-7stolovy spoons;
- garlic - 6-7 cloves;
- salt;
- ground black pepper.
Instruction
1. Prepare all necessary ingredients. Wash meat with line water and dry a paper towel. Cut it on pieces about 1 cm thick. Don't cut meat up to the end, plates have to keep from one edge on the thin general basis in the form of the book. The turned-out pieces will be in one portion. Wash out prunes and fill in with cold water for 15 minutes that in a dish it was juicy and soft. Mix mayonnaise and mustard in one capacity.
2. Miss garlic through a press, mix it with salt and pepper. Put meat on a foil and rub each piece with the turned-out mix. Cut sodden prunes in half. Cover pork chunks with mayonnaise and mustard sauce shift them prunes halves, having put it kind of between pages of the book. Connect all layers a pile, cover from above with mayonnaise with mustard and lay out the prunes remains.
3. Densely wind a collected piece with a foil in several layers again. Now it is necessary to leave this meat to be pickled 5-6 hours at the room temperature or in the fridge. It is the most convenient to make all preparations in the evening and to leave meat in marinade for the night.
4. Without developing a foil, put meat in well heated oven. This dish is baked about an hour at a temperature of 200 degrees. Don't open at the same time an oven. After the expiration of hour pull out meat, accurately develop and again put in an oven for 20 minutes, for formation of a beautiful ruddy crust. You needed only to cut a thin crossing point between chunks of meat and its tax on a table.