When you have a good piece of meat weighing 1 kg or more, there is always a desire to cook it whole and tastier. Meat injected with cream is very tasty. Roasted pork turns out tender all over and cooks quickly.
Ingredients
- Pork — 1 kg
- Cream — 100 g (10%)
- Garlic — 6 cloves
- Mixed pepper — 1 tsp
- Italian herbs — 1 tsp
- Salt — 1 tsp
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Cooking Instructions!
Prepare foil and a disposable syringe with a thick needle.
Crush the pepper in a mortar or finely grind it. Mix the cream with the pepper, herbs, salt and crushed garlic.
Strain the mixture through a sieve lined with double gauze. Do not throw away the residue.
Fill the syringe with the strained cream and inject it into the pork frequently and thickly. Release a little cream with each injection.
Mix the residue with the remaining cream (1-2 tbsp) and spread it over the meat.
Wrap the meat in foil. Seal the top and bottom of the foil so that the juice formed during baking does not leak out. This will prevent the meat from drying out.
Bake in the oven for 1 hour and 40 minutes at 180 degrees. Some prefer a faster baking time - 1 hour at 220 degrees. This is possible for fatty pork, but high temperature can dry out lean pork. If you are baking a piece of pork over 1 kg, increase the baking time slightly accordingly. So choose the baking mode yourself.
Let the pork cool in foil, then refrigerate for 4 hours.
Thinly slice the cooled baked pork. It's delicious simply with bread, mustard, and horseradish.
Enjoy your meal!
There are plenty of recipes for making pork loin, which is a baked piece of meat, starting from different marinades and stuffing. However, meat needs to be marinated for some time in the marinade, and I don't like the stuffing process, but I did enjoy injecting meat with various marinades. You can inject it with red currant juice, cranberries, pomegranate, beer, wine, cream...
