In a couple of three days, December will come, and then - and January is just around the corner... And this means that the daily culinary routine will add questions - what to cook for the festive New Year's table.
To be honest, we don't really bother with this at home. We are not trying to portray an abundance of self-made tablecloths, but if someone likes a plentiful New Year's table, then this recipe is definitely for you.
It has been in my bins for several years now, but it is not very suitable for everyday kitchen today, but for festive table, I think, just right, because the fashion for home-made meat dishes as a snack is now all growing.
True, it will not work out of the shank, it will not work, and in general, as they like to write "from the cheapest cut", nothing will come of it, however... It will be delicious!
The main thing is to take either a tenderloin or a piece of carbonate - that is, pork without fat and without pits, preferably a beautiful regular shape.
So, we take:
- A piece of pork for about 1 kg (a little more is possible)
- 150 ml odorless oil
- 1 sprig of thyme
- 1 branch fresh rosemary
- 1 tablespoon black peppercorns
- 1/2 teaspoon coriander seeds
- 4 cloves of garlic
- Optional - ground red pepper to taste or chili flakes
- Salt - a flat tablespoon
- A couple of tablespoons of a mixture of Provencal herbs
How we cook:
First we make the marinade. Chop peeled garlic, a sprig of thyme and rosemary into the oil, add coriander, peppercorns and, if you like, chili or red pepper.
We put there washed and dried meat cleaned of veins, films and other things. Ideally, this would be done in a zip bag so that the butter completely envelops the piece.
We leave it like this for at least 6 hours (or maybe overnight.
When the meat is marinated (or rather, saturated with all the spicy aromas), heat up the pan with a couple of tablespoons of our "marinade" oil and fry the piece on it until crusty. It is believed that this will prevent juices from escaping from meat. Well, the ruddy look will not be superfluous.
While the meat is fried - yes, like this, in a piece - preheat the oven to 100 maximum degrees. Rub the meat from the pan with salt, pack it in a baking sleeve and send it to the oven for two to three hours (depending on the size of the piece of meat, the thicker the piece, the more time it takes). Ideally, of course, it would be not in time to monitor, but in terms of the temperature inside the piece, but here it is quite problematic. If you still check with a thermometer, the temperature inside the piece is not higher than 75 degrees.
When this time has passed, we reduce the heating to 70-80 degrees, take the piece itself out of the oven, let it stand for ten minutes (so that the juice does not run away), take it out of the bag and roll it in Provencal herbs. Then we put it back either on a wire rack or on a dry sheet and send it to the oven. It can stand for 10 minutes while heating, and then turn off the heating and our pork cools down right in the oven, which will take another three hours
Well, and then we take it out, cut it into slices - voila! Baked pork in herbs is ready. Can be served as sliced - it's delicious.
Bon Appetit!