Often you want to feed your family not only tasty and satisfying, but so that lunch / dinner also looks beautiful and festive. These are the qualities that "Accordion" meat has, baked in the oven in foil.
Serve such pork whole, on a large platter, and cut into portions directly at the table. Absolutely any garnish will suit: baked potatoes, mashed potatoes, pasta, any porridge - your favorite. And don't forget about salads or homemade pickles. Very tasty accordion baked meat is combined with sauerkraut or cucumbers.
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Ingredients:
Pork loin - 1500 g
Dry-cured bacon - 50 g
Bulb onions - 1 pc.
Tomato - 1 pc.
Salt to taste
Ground black pepper - to taste
Seasoning for meat - 1 tbsp.
Lean oil - 1 tablespoon
How to cook:
Prepare all the foods on the list. For this recipe, the loin on the rib is best suited, it is very convenient to cut it into portions by the bone, and the finished dish from this part of the carcass is soft and juicy.
Wash the pork under running water, wipe dry with paper towels. Peel the onion, wash with the tomato, dry.
Place the meat on a cutting board, ribs down, loin up. Slice with a sharp, large-bladed knife along each rib into portions.
Lightly brush the pork with vegetable oil, it will help the spice soak in faster. Salt and pepper well, sprinkle with seasoning on all sides, not forgetting about all the cuts.
Place a slice of dry-cured bacon in each cut for flavor and aroma.
Slice the onion very thinly into half rings. Place it in each cut too.
Cut the tomatoes into the same thin slices and place them in the grooves on the meat too.
Wrap the accordion pork tightly in several layers of cling foil and place in a preheated oven to 200 degrees for 30 minutes.
Then reduce the temperature to 180 degrees and bake the meat for 1.5 hours. About 20 minutes before the end of cooking, cut the foil on top and let the pork brown by turning on the grill or convection.
Serve the prepared "Accordion" meat whole on a large platter.
Enjoy!
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