And did you know that you can prepare fragrant and juicy meat in the sleeve for baking? The dish can not be overdried when cooked in this way and it turns out to be juicy enough and aromatic.
The recipe for pork in the sleeve
Ingredients:
- pork - 1 kg;
- bulb - 2 pieces;
- garlic - 4 cloves;
- dried basil - 2 tbsp. spoons;
- olive oil - 3 tbsp. spoons;
- bay leaves - 2 pcs .;
- spices - to taste;
- water - 2 tbsp.
Preparation
Now tell you how to cook pork in the sleeve. Meat washed in cold water and dried properly on a paper towel. Next, we prepare marinade: we clean onion and shred with thin half rings, crush the garlic with a flat part of the blade of the knife, and cut the lemon into slices. Now in olive oil pour a little cold water, add salt to taste, ground pepper and whisk the mass well whisk. Then, whisking, add the remaining water. Add lemon, basil, bay leaf, sweet pepper, onion and garlic.
Now put the pork in the marinade, put it in the refrigerator and leave it for about 12 hours. Before cooking, we tie the sleeve on one side, shift the pork into it, pour a little marinade and tie it on the other side. Put the sleeve in the baking dish and send it to the oven for 50 minutes, heated to 190 degrees.
Then carefully take out the hot dish, cut the sleeve from the top and again place the pork for another 15 minutes in the oven to form a golden crust, increasing the fire to 230 degrees. Finished meat is slightly cooled and cut into portions.
Pork in the sleeve with vegetables
Ingredients:
- pork - 1,5 kg;
- dried herbs - basil, thyme, rosemary;
- white cabbage - 800 g;
- carrots - 4 pcs .;
- bulb - 3 pieces;
- garlic - 2 cloves;
- champignons - 200 g.
Preparation
Pork is washed, salted from all sides and rubbed abundantly with spices. Transfer the meat into a saucepan, cover with a lid, or tighten it on top with a food film and put it away for a day in the refrigerator, so that the meat is blotted out and salted. Then we spread pork into a sleeve for baking. Vegetables are cleaned, washed, cut into large pieces and put into a bag around the meat. Garlic cloves are chopped, and champignons cut into halves. The edges of the package are closed, put on a baking sheet and put for 25 minutes in a preheated to 250 degrees oven. Then the heat is reduced to 180 degrees and bake the meat for another hour.
Pork with prunes in the sleeve
Ingredients:
- prunes - 200 g;
- pork - 1,5 kg;
- mayonnaise;
- mustard;
- soy sauce - to taste;
- salt pepper.
Preparation
First we prepare marinade: mix soy sauce , mustard and mayonnaise. Meat washed, dried, cut into portions, but not to the end, salt and pepper. In each incision lay out a few pieces of prunes and abundantly lubricate the pork marinade, pouring it into the incisions. We leave the meat to pickle until the next day, and then shift it into the sleeve for baking. We send the dish to the oven and wait about an hour and a half. Then we take out the pork with prunes and serve it to the table.
Pork with potatoes in the sleeve
Ingredients:
- pork - 1,3 kg;
- potatoes - 1 kg;
- garlic - 3 cloves;
- mayonnaise - to taste;
- spice.
Preparation
Pork is washed and with the help of a towel we remove excess moisture. In a small bowl, mix the red and black peppers, add a little salt and chopped garlic. All carefully mix and rub this mixture of pork. Leave the meat for 30 minutes, and this time we clean and cut the potatoes in half. Add to the potato mayonnaise, salt and pepper. Pork is put in a sleeve for baking, around it we spread potatoes and splice the edges of the sleeve. Bake for one and a half hours in the oven at a temperature of 200 degrees.