Gentle and juicy the pork made in a roasting sleeve turns out unusually tasty. And it is absolutely impossible to resist the most amazing aroma of this dish!
Preparation of the pork baked in a sleeve
You will need the following ingredients:
- 1.5 kg of low-fat pork without bone (brisket, a carbonate);
- 6-7 garlic gloves; - ½ glasses of dry red wine; - 1.5 tablespoons of honey; - 1.5 tablespoons of mustard; - salt; - 3-4 bay leaves; - black sprinkling pepper;
- chili powder; - coriander peas. Take an integral pork steak, wash up in flowing water and dry a paper towel. Cut the peeled garlic thin plates. A sharp knife make in meat small cuts in different places. Insert pieces of garlic and bay leaf into cuts.
Mix salt, a red and black pepper and carefully grease with this mix meat. Then mix honey and mustard. Having placed pork in deep ware for pickling, well grease it with the received mix. Pay attention to that mustard and honey mix got also to cuts: so meat will better be kept waiting and the taste of a ready-to-eat meal will only win. Sprinkle meat with a coriander and/or any other spices on your discretion (rosemary, a marjoram, a thyme and others). Fill in with dry red wine, cover with food wrap and put in the fridge for 5-7 hours (ideally - on all night long as the longer meat is pickled, the more gentle it turns out) for pickling. Place marinated meat in a roasting sleeve and lay on a baking tray. Put pork in the oven which is previously warmed up to 180 wasps and bake within 50-60 minutes. Then make a cut in a sleeve and continue to bake meat about 20-30 more minutes before formation of a beautiful ruddy crust, periodically watering with the formed juice and the remained marinade. Cut ready pork on flank steaks and give on a table in a hot or cold look.
With what to serve the pork baked in a sleeve?
You can serve pork both as an independent dish and with the most various garnishes. Especially successfully baked pork is combined with such simple garnishes as the baked potatoes, boiled rice, pea puree, boiled asparagus haricot, buckwheat cereal or pearl-barley porridge – they only emphasize a bright pungent flavor and aroma of meat. The salads made from a fresh vegetables (tomatoes, a young garden radish, cucumbers, a paprika, a leaf lettuce, etc.) and greens will become also fine addition to this dish.