Homemade pork roast
Description
The recipe won't take much time. Homemade pork roast is simple to prepare, but not quick. The meat needs to marinate (although this is optional), and then cool down. Rub the meat with spices, stuff with dried fruits, and bake in the oven. I've long used carrots as a "rack" for the meat. It's convenient, and by the way, the carrots turn out delicious too. Serve hot.
Instructions
- 1
Step 1
1. This step can be skipped if the meat has a short shelf life or if you don't have time. So, dissolve salt (2–3 tablespoons) in one and a half to two liters of water, add bay leaf and allspice. Place the meat into the water and keep it in the cold for two days.
- 2
Step 2
2. Pat the meat dry and, using a sharp knife, make a cut along the grain in the center. This creates a pocket for the dried fruits, which you should then place inside. Brush the meat with oil and rub it with salt, pepper, and minced garlic. Place rosemary sprigs on top and tie the meat tightly with kitchen twine to maintain its shape. Grease a baking tray and, as a "cushion," peel and cut 3-4 carrots lengthwise into thirds. Place the carrots on the tray and set the meat on top.
- 3
Step 3
3. Preheat the oven to 220°C. Place the meat in the preheated oven and immediately reduce the temperature to 160°C. If you have a meat thermometer, continue baking until the internal temperature reaches 70-75°C. If you don't have a thermometer, bake the meat for 30 minutes per 450 g plus an additional 25 minutes. For example, a 1 kg piece should be baked for about 1.5 hours.
- 4
Step 4
4. Let the cooked pork cool for 8 hours or leave it overnight. Then slice into pieces and serve with horseradish or mayonnaise. Store homemade pork loin in the refrigerator for up to two weeks.
- 5
Step 5
5. Homemade roast beef looks great on a festive table.