Pork roast in wine
Description
It should be noted that marinating time is an important factor. The longer the meat stays in the marinade, the juicier and more flavorful it will be. If you decide to try the meat right after roasting, it might appear pink inside, as if it's not fully cooked. However, once the boiled pork has rested and cooled thoroughly, its color will change. You can choose marinade spices to your taste, but I would not recommend omitting coriander.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Take a large bowl. Grate the onion and minced garlic into it using a coarse grater. Add red chili pepper, khmeli-suneli, coriander, and black peppercorns. Mix well.
- 3
Step 3
Dissolve the salt in the wine.
- 4
Step 4
Wash the meat and pat it dry with a paper towel. Place it in a bowl with onion and spices. Rub the meat thoroughly on all sides. Let it sit at room temperature for 1 hour.
- 5
Step 5
Pour wine and salt over the meat. Turn the meat several times in the bowl. Cover tightly with plastic wrap. Place the bowl with meat in the refrigerator to marinate. Marinating time can vary from 12 hours to 2 days.
- 6
Step 6
After the time has elapsed, prepare the baking dish. Place wooden sticks on the bottom.
- 7
Step 7
Place the meat in a baking dish. Pour the marinade over it. Set aside a couple of tablespoons for basting the roast. Put the dish with meat in a preheated oven at 200 degrees for 20 minutes.
- 8
Step 8
Strain the remaining marinade and mix it with honey.
- 9
Step 9
After 20 minutes, take the meat out of the oven and pour the marinade with wine over the top. Return it to the oven, set the temperature to 170 degrees, and bake for another 40 minutes.
- 10
Step 10
After the time has elapsed, remove the roast from the oven. Transfer it while still hot onto a plate and let it cool first at room temperature.
- 11
Step 11
Then wrap in foil and refrigerate for 24 hours.
- 12
Step 12
Slice the ready-made roast pork into thin slices and serve.