Pork with plum wine
Description
The recipe won't take much time. For a long time, I had a common problem—meat often turned out too dry. When cooking large portions, especially in the form of a roll, it's extremely difficult to ensure even cooking without drying it out. The solution is a low oven temperature and a super-juicy sauce! Thanks to the wine, this plum sauce quickly penetrates the meat, preventing it from becoming dry. Give it a try. Serve hot.
Instructions
- 1
Step 1
1. Defrost the meat, rinse it, and slightly tenderize it to form a flat, elongated piece. Rub spices on all sides and let it sit for a while.
- 2
Step 2
2. Meanwhile, mix the onion cut into half-rings, plums cut into pieces, tarragon, and spices to taste. Pour in wine. Add sour cream or cream to make the mixture slightly thicker, as shown in the photo.
- 3
Step 3
3. Now place this mixture on top of the meat and roll it up into a roulade. Tie it with kitchen twine and transfer to the oven. By the way, I recommend brushing the meat with sour cream on top—it will create a golden crust while baking.
- 4
Step 4
4. Bake for one to one and a half hours at 150 degrees. When serving, drizzle with the remaining plum-wine sauce!