To prepare the pork we need:
- The flesh of pork
- Carrots and garlic
- Spices
Number of ingredients - to your taste.
The pulp is washed and pork obsushivayut. Carrots cut into small cubes long, a few cloves of garlic cut into 2-3 pieces.
To make the original taste of meat, I used the following spices: coriander, nutmeg, black pepper, dried basil, red pepper and paprika burning. Usually ready seasoning mixes I do not buy and mix the spices for each dish itself, to your taste.
Do on the meat in several places shallow incisions and it collapses in spices and salt. Each incision insert brusochek carrots and garlic.
Next, you can either wrap the meat in foil immediately, or (as I did), first in the paper for baking, and then in foil. The main thing is that the foil does not tear and roasting juice not emerged.
Put in the oven, preheated to 200 degrees. I had a small piece of pork - one kilogram - and I bake it about a half hour.
In general, I expect the so: half an hour plus hour per kilogram. When time is up, turn off the oven but leave the meat in it for another hour, to make it more juicy.
Cut the meat into slices.
Red currant I have prepared in the summer, and it froze at once in the form of puree. I use it for various desserts, beverages, sauces.
For the sauce to the meat we need the following ingredients:
puree of red currant - 1 cup
sugar - 1 tablespoon
butter - 1 tablespoon
Carnation - 3-4 pieces.
allspice peas - 4-5 pcs.
1 small onion
The salt to taste
Mix sugar and currants and pour into a pan with heated oil. Add the spices.
Chop onion finely and enter into the sauce.
Simmer need under the hood, until the sauce thickens. At the end add salt to taste.
Sauce to the meat is ready!
Bon Appetite!
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