Roast beef from pork

The very concept of roast beef from pork is a complete absurdity, since the name of a classic British dish translated from native language means "baked beef". Nevertheless, far from England, roast beef can be called any baked in the oven meat. We are going to cook pork.

Roast beef from pork tenderloin

This simple roast beef from pork is remarkable for its "pure" taste. There is no heap of herbs and spices that clog the whole taste of meat. Only classic combinations that allow meat taste to come to the fore.

Ingredients:

• pork tenderloin - 600 g;
• leaves of fresh thyme - 1 tbsp. a spoon;
• grated ginger - 1 teaspoon;
• olive oil;
• ground pepper, salt.

Preparation

The bowl is placed in the central compartment of the oven, and the temperature is brought to a mark of 230 degrees. Cutting, not stingy rubbing with oil, as well as salt, grated ginger and pepper. Randomly cut the leaves of thyme and roll in them a meat tenderloin.

We put the meat ready for 18 minutes, then turn on the grill and let the pork brown for another couple of minutes. Before cutting, the tenderloin should be allowed to rest for 15 minutes.

Recipe for roast beef from pork with garnish and gravy

Ingredients:

For meat:

• large cloves of garlic - 4 pcs .;
• leaves of rosemary - 1 1/2 tbsp. spoons;
• fennel seeds - 3 teaspoons;
• pork (scapula on the bone) - 2 kg;
• potatoes - 1 kg;
• fennel bulbs - 1 kg;
• lemon peel - 1 teaspoon;
• lemon juice - 65 ml.

For gravy:

• flour - 15 g;
• white dry wine - 50 ml;
• vegetable broth - 250 ml.

Preparation

Before cooking roast beef from pork, set the temperature of the oven 250 degrees. In the stupa rub garlic, rosemary, fennel seeds with 2 tablespoons oil. The resulting paste is seasoned with salt and pepper.

We rub the meat obtained with a fragrant mass without touching the skin. Fold the shoulder blade with a roll and fix it twine. Peel rubbed with oil and large salt. We place the meatloaf in the oven for 20 minutes. Prepare the side dish, combining peeled potatoes, quarts of fennel bulbs, lemon zest and oil residues.

We spread the vegetables around the baking meat, lower the temperature to 190 degrees and wait for 1 hour 10 minutes, not forgetting to mix the vegetables every 15 minutes. Ready meat and vegetables, we shift to a dish, and add fat and meat juices from the baking tray with wine, add flour and broth. As soon as the gravy thickens - we serve to the table. By the way, before serving, the meat should stand for about 15 minutes in the heat.