Pork roast with cranberries
Description
The spices listed in the recipe can be replaced with spices to your taste. If you don't have Adyghe salt, substitute it with regular salt. The main thing is that the brine should be strongly salty. It is very important to chill the pork roll well before serving. Do not neglect this step.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the brine. Pour water into a saucepan, add Adyghe salt and several juniper berries. Place over heat. After boiling, simmer for 2–3 minutes. Remove from heat and cool.
- 3
Step 3
Place the pork in a bowl and pour chilled brine over it. Refrigerate for 24 hours.
- 4
Step 4
After the time has elapsed, remove the meat from the brine, pat it dry with a paper towel, and let it air-dry.
- 5
Step 5
Prepare the marinade for the pork roast. In a bowl, crush the cranberries with juniper berries, add minced garlic. Mix well. Separately, combine vegetable oil with black and hot pepper.
- 6
Step 6
Make incisions in the pork with a knife. The depth should be about the length of your index finger's phalanx. Insert chopped cranberries mixed with garlic into these incisions. Then rub with oil and pepper.
- 7
Step 7
Take a sheet of foil. Place the prepared pork on it. Wrap it up, making sure the foil edges meet at the top.
- 8
Step 8
Place the pork wrapped in foil into a heatproof baking dish. Bake in a preheated oven at 180°C for 45–50 minutes. When baking is complete, turn off the oven and leave the dish with the roast pork inside until the oven has cooled completely. Then, without unwrapping, transfer the roast pork to the refrigerator and chill thoroughly.
- 9
Step 9
Take the fully chilled pork roast out of the foil and slice it thinly with a sharp knife. Serve as an appetizer.
- 10
Step 10
Serve at the table.