Pork pork in a sleeve in the oven

To cook pork pork in a sleeve in the oven, take a whole piece of pork with a minimum amount of fat and streaks. Rinse it well with running water, dry it and cut off the films and fat, if there is one on the meat.

Pour water into a deep saucepan, add salt, bay leaf, ground pepper and peas. Put the pan on high heat and bring to a boil. From the moment of boiling, boil the marinade over medium heat for 5 minutes and turn it off.

Before working with meat, the water should cool down, you can leave it in the same pan or pour it into a cold one, this will significantly speed up the process.

When the water has completely cooled down, load a whole piece of meat into it and leave to marinate. The minimum time for keeping meat in the marinade is 3 hours, but it is better to increase it to 12 hours, the tenderness of the finished dish depends on it. The easiest way is to put the meat in the evening and continue working in the morning.

At the end of the marinating process, remove the meat from the water and dry it well with paper towels. Rub the piece with spices for meat from all sides, rubbing with your hands for better penetration. You can choose a mixture of spices according to your taste from the usual ready-made collections, to your own individual recipes.

Peel the garlic, wash, dry and cut into wide plates. Make small incisions on the meat and insert garlic plates into them. Such a shpigovka will allow you to shade the taste of meat, giving it piquancy, and the garlic plates themselves will turn out quite tasty.

Put the meat in the baking sleeve, tie it up and make a few punctures on the surface through which steam will escape. Place in a cold oven, turn on 180 degrees and bake for an hour. 10 minutes before the end, cut the package and bake until an appetizing crust. Drain the juice from the finished meat. You can serve it hot or as cold cuts, in this case, cool it and send it to the refrigerator for at least an hour.

Serve sliced, garnished with a sprig of rosemary.

Bon appetit!

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !