Composition / ingredients
Cooking method
1. Wash the meat, dry it with paper towels, make punctures with a knife over the entire surface of the piece.
2. Peel the garlic, cut each clove lengthwise into a couple of pieces.
3. Put spices and herbs on the dish: red pepper, black pepper, dried basil, and also add salt, mix.
4. Roll the garlic plates in the resulting dry spicy mixture and stuff the meat with them.
5. Brush the meat on all sides with mustard and sprinkle with the remaining spice mixture.
6. Put the prepared meat in a plastic container suitable in size, close the lid and send it to the refrigerator for at least 12 hours.
7. Wrap the pickled meat in foil, try to pinch all the edges well. Place the bundle in a heat-resistant form and send it to the oven.
8. Set the temperature to 180 degrees and bake the meat for an hour and a half, then reduce the temperature by 20 degrees and bake for another 15 minutes. At the end of the allotted time, do not rush to get the meat out of the oven, let it stand for an hour or two, after which carefully drain the meat juice released during cooking, it will be useful for other dishes.
9. Wrap the pork in foil and send it to the refrigerator for 24 hours.
The result is admirable! So delicious that words cannot describe!
Eat for health and cook more!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Mustard ready - 418 kcal/100g
