Shpigovannoe meat

We take pork meat for baking, but not too fat. The back part is best suited for this.
For shpigovaniye, garlic cloves are cut lengthwise to make it easier to push through the slots.
Rinse the meat with cold water, dry it with a napkin. With the tip of a knife, we make deep slits deep into and immediately put a piece of garlic into each slot so that it locks well and does not fall out. Garlic should sink and not be visible.
Next, rub a piece of meat stuffed with garlic liberally with spices and salt, then smear with mayonnaise.
We put the prepared meat in a deep baking dish, pour a little water on the bottom, about a third of a glass, and cover the mold with a lid or foil, leaving no gap.
Put the meat in a preheated 190 degree oven first for 90 minutes.
After 90 minutes, remove the foil or lid and continue to bake the meat in an open form for another 30 minutes.
We take the finished baked meat out of the oven and let it cool down a little in the mold, then transfer it to a dish. The meat can be cut hot, it is very fragrant and delicious.
Shpigovannoe meat is even better cut when it is cooled in the refrigerator. Slices of such meat can be beautifully laid out on a plate when serving.