Pork with garlic in foil in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake pork with garlic in foil in the oven? Prepare the products. Take pork without bones, I have carbonade, but a neck, a ham, any fillet will do. I have fresh herbs, if you do not find such, then feel free to use dry ones, take the amount to taste. In general, any spices you like will do here, pork will turn out more fragrant.

2. Step 2:

   

   Wash the meat well and then dry it thoroughly with paper towels. I have a chilled carbonade, if you use frozen meat, then pre-defrost it using the defrosting tips that are written at the end of the recipe. I cut off the excess fat, but you don't have to do it. Take three generous pinches of salt and thoroughly coat the pork on all sides. Peel the garlic cloves, then cut each into 4 pieces.

3. Step 3:

   

   Use a sharp knife to make punctures in the pork and shove in each piece of garlic. Thus, the meat will be soaked with the taste of garlic from the inside.

4. Step 4:

   

   Take a small cup and squeeze lemon juice into it. You can reduce or increase the amount of juice, it's a matter of taste. Add vegetable oil to the juice. Add paprika and ground black pepper. If you use any other seasonings, then pour them in. Stir the marinade.

5. Step 5:

   

   Coat a piece of pork with marinade, you can do it directly with your hands, lightly rubbing it into the meat.

6. Step 6:

   

   Peel the leaves from the rosemary and thyme sprigs. Finely chop the rosemary with a knife.

8. Step 7:

   

   Take several sheets of foil, lay them overlap. Put a pickled piece of meat in the middle, pour the remaining marinade on top. Pour rosemary and thyme over the carbonade. If you use dry herbs, then also sprinkle them on top of the meat.

9. Step 8:

   

   Wrap the meat in foil. I took a few more layers for reliability, so that the juice would not leak out when baking. In this form, you can leave the meat to marinate for several hours in the refrigerator. But you can bake it right away, which we will do.

10. Step 9:

    

    Preheat the oven to 190°C. Put the meat in a heat-resistant mold and bake for 50 minutes.

11. Step 10:

    

    Then take out the mold, but do not turn off the oven, but increase the heat to 240 ° C. Carefully unwrap the foil and peel off the herbs from the meat, otherwise they will burn. Return the meat form to the oven for browning. Bake it for another 10 minutes, no more, so that the meat does not dry out. Since the temperature will be very high, choose a solid form, mine could not stand it and burst, I had to take an old baking sheet. Remove the finished meat from the oven and cool a little.

12. Step 11:

    

    Serve the carbonade by transferring it to a large dish, with a green salad or any other side dish. Drain the juice that remains in the foil into a saucepan and serve with the meat. Bon appetit!