Marinated pork baked in the oven

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Step 1: Prepare the pork.

For baking, always take a good piece of pork, without veins, bones and with a small fat layer. Before cooking, the meat is cleaned of film and fat, just cut off all the excess with a knife. Then the pork should be rinsed with cool running water and wiped with disposable paper towels.

Step 2: Marinate the pork.

Place a piece of pork in a deep plate. Important: dishes should be glass or enameled, but in no case aluminum. Pour the meat with white wine, and then add the black peppercorns, thyme, basil, bay leaf, salt, ground black pepper, oregano, coriander. Using your hands, rub the spices all over the piece and massage it well. Cover the dish with cling film or a lid to keep debris out, and leave the pork to marinate for 2 hours. During this time, the wine will make the meat soft, and the seasonings will give a spicy taste and aroma. You do not need to refrigerate, but if you are going to extend the process for the whole night, then it is better to leave everything to cool.

Step 3: Prepare the carrots.

While the pork is soaked in the marinade, there is time to prepare the rest of the ingredients. For starters, carrots. Rinse the root vegetables and remove the peel from them. Then chop the vegetables with a grater or just cut into thin strips.

Step 4: Prepare the garlic.

Separate the garlic cloves from the head and peel, cutting off the tips. To prepare this dish, in my opinion, it does not matter exactly how you chop the garlic. You can finely chop it, or you can push it in a special press.

Step 5: Prepare the pork for roasting.

Remove marinated meat, shake off and wipe off excess moisture and seasonings with a disposable paper towel. Drain the marinade from the bowl as well. Pepper the pork again with red and black pepper, also with salt, ginger and do not forget about paprika. Rub all the seasonings over the meat with garlic.

Step 6: Roast the Pork.

Spread the foil so that you can easily wrap a piece of pork in it later. It is best to lay out two large sheets superimposed on each other in a cross. Lay the grated carrot on the foil, and then the marinated pork on it. Wrap the foil very tightly, closing the edges with your fingers. Transfer the wrapped piece of meat to a baking sheet.
Preheat oven to 200 degrees Celsius and bake the meat in it for 50-60 minutes. But for 10-15 minutes until fully cooked, the foil on top needs to be cut a little and bent back to form a small hole. Thanks to this, the meat will be covered with a light fried crust. At the end of cooking, pierce the pork with a knife or fork, if clear juice flows out of it, then the dish is ready, but if the juice is cloudy or pink, then you should leave the meat in the oven for some more time. Important: Roasting time is directly related to the size of the piece of pork meat, so if your piece is larger than indicated in the recipe, then extend the total cooking time.

Step 7: Serve the marinated pork baked in the oven.

Oven-baked pork is good both hot and cold. Therefore, it is not necessary to serve it to the table immediately after preparation. Such meat is much better and healthier than sausage, so it makes incredibly tasty sandwiches and salads.
Bon Appetit!

White wine works best as a marinade, but if you don't have it on hand, you can use balsamic vinegar or lemon juice.

To reduce the time required to marinate the meat, you can make small longitudinal cuts on it or take a smaller piece initially.

The foil can be completely replaced with a special sleeve for baking.

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