One of the most delicious food in Europe is that which is made from pork.The more a piece of meat, the better the end result.This is due to the fact that in almost every country in Europe that meat was used for a long time, which naturally affected the traditions and national cuisine.Especially popular is the dish is pork, baked in foil.Photos of his may differ significantly from each other as a way of marinating or treatment, but that such meat must be prepared in foil, and always one piece remains unchanged rule all such prescriptions.
Ingredients
To bake the pork in foil, it is necessary to purchase the following products:
- pork - 1 kg;
- salt;
- pepper;
- garlic - 4 cloves;
- olive oil;
- carrots - 1 pc.
features dishes
It is worth noting that this is not just a dish is based on meat, and is composed entirely of it.You do not need to use a lot of spices, not to interrupt the taste of the main product.However, it is the meat should be taken with particular attention, since the choice of a specific part and ending with subsequent cutting and serving.
preparation and marinating
Before you bake the pork in foil, it is necessary to marinate.First, the meat is thoroughly washed, separated from the living and the hymen.We should not cut a piece apart.Then, with a thin knife in it, holes that are filled with chopped carrots and garlic.Approximate number of such cuts equals twenty.Thereafter, the entire piece is rubbed with a mixture of pepper, salt and olive oil.It is in this marinade and roast pork should be in the foil because it does not spoil the taste of the meat, but will give it a certain piquancy.Also worth noting is the fact that the oil is added, if the selected portion does not contain fat.When present in a piece or layer of fat, it is not added, and produce dry marinating.
Baking
Once the meat is rubbed with spices, give it brew for about an hour, and then wrapped in foil and place in preheated oven at 180 degrees.It should be noted that the exact time according to how much pork baked in foil, does not exist.However, many cooks use a certain scheme which works rather well.First they prepare the meat for about an hour, and then unfold the foil and check availability.Then bake the pork in foil is not to be.The dish is simply put back in expanded form and bring to readiness.So you can control the whole process of preparation, and in the end to get golden brown.If the meat is too wet at deployment, when the time comes to bring it up to readiness, to be constantly watered juice product, which will appear in the foil.
Feed
to the table such meat is served hot as a main dish.Although some gourmets prefer to eat it cold, as an appetizer.In both cases, do not spoil it a garnish or a specific sauce.
