2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Roast pork is a dish suitable for welcoming relatives and guests. It is easy and quick to prepare. The perfect roast pork tempts with a crispy crust and is served with mushroom sauce and wine.
One of the most important conditions for roast pork is that the meat must be served well roasted. Unbaked pork poses a health risk. For this purpose, the pieces of meat are baked in the oven with or without bones - optional. The process is slow, as the dish in which the meat is roasted does not close.
In the store, choose fresh meat. Store in the freezer. When cooked, first leave in the refrigerator to thaw, then remove and allow to reach room temperature. For meat under 2 kg, 12 hours in the refrigerator are enough, those up to 3 kg - 24 hours, and for larger quantities it takes about 60 hours.
Roasting time varies depending on whether the meat is boneless, boned or rolled. The meat with bone is baked for 30 minutes at a temperature of 200 degrees. For each additional kilo of meat, add an hour of roasting.
Boneless meat does not need additional roasting. If the meat is wrapped in a roll, then each piece is baked at about 200 degrees for 30 minutes, and for each additional kilo it is baked for another 50 minutes.
The readiness of the meat is checked often. If the juices are clear when pricked with a skewer, it is perfectly baked.
To prepare three servings of roast pork, you will need: 600 g of pork, pepper, 250 g of mushrooms, ½ onion, 4-5 tbsp. oil, 2 tbsp. flour, 1 tsp. white wine, 1 tsp. water or baking sauce, ½ tsp. salt, ½ tsp black pepper, lemon juice
Method of preparation: The piece of pork is pounded well with black pepper and placed in a bowl with fat and water. The top is covered with aluminum foil. Bake at 200 degrees for 40 minutes.
When done, the foil is removed. Periodically turn, pouring sauce. Baking continues until a golden crust forms. When this happens, take it out and cover it with aluminum foil.
Finely chop the mushrooms and onions and saute in the preheated oil. Add the flour and dilute with the wine and water. Season with salt and pepper and cook until the vegetables are soft, about 10 minutes. Remove the sauce from the heat and season with lemon juice.
The meat is cut into thin slices and distributed on a plate. Top with sauce, garnish with red vegetables and serve warm.
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