Marinade for roast pork
Description
The dish is prepared without unnecessary complications. Choose fresh meat with sufficient fat for roasting. The given amount of herbs and spices is calculated per 1 liter of marinade. The total quantity depends on the size of your future roast piece. The meat should be completely covered with marinade. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour the required amount of water into a suitable non-reactive saucepan. Add spices and seasonings, bring to a boil. Boil for a couple of minutes and then completely cool the marinade.
- 3
Step 3
Place the meat into the marinade, making sure it is completely submerged. Cover and refrigerate the meat in the marinade for a day. You can also marinate it longer, for 2-3 days.
- 4
Step 4
Remove the meat from the marinade and thoroughly pat dry with paper towels.
- 5
Step 5
Using a narrow long knife, insert garlic cloves into the meat, cut lengthwise into several pieces.
- 6
Step 6
Wrap the meat in high-quality parchment paper and tie it with kitchen twine. Place it on a baking sheet. Roast in the oven at 200°C (390°F) for 20 minutes. Then reduce the temperature to 120°C (250°F) and continue roasting until done. The cooking time depends on the weight of the meat—allow one hour per kilogram. Check doneness by piercing through the parchment and gently pressing the meat; the juices should run clear.
- 7
Step 7
Completely cool the meat in parchment paper. You can put the cooled meat in the refrigerator.
- 8
Step 8
Before serving, remove the parchment paper and slice the roast pork into thin slices. The meat cuts easily. Serve as a cold appetizer or on sandwiches.