Meat

Oven baked meat


Oven ingredients for cooking baked meat

  • Main Ingredients: Pork, Lard, Garlic
  • Serving 1 serving
  • World cuisine Romanian cuisine

Inventory:

A glass (a capacity of 200 milliliters), a glass (a capacity of 200 milliliters), a measuring cup (for butter), a teaspoon, a bowl - 4 pieces, a deep plate, a kitchen knife - 2-3 pieces, a cutting board - 2-3 pieces, paper kitchen towels, non-stick aluminum baking dish, double-toothed long fork, oven, kitchen potholders, kitchen spatula - 2 pieces, a large flat dish, portioned plate.

Cooking baked meat in the oven:

Step 1: .


The site has many worthy recipes for baked meat, but believe me - this one will not leave you indifferent! To start, turn on and preheat the oven up to 180 degrees Celsius. In the meantime, we wash under a stream of cold running water a fresh pork tenderloin and a piece of lard. We dry them with paper kitchen towels, take turns putting them on a cutting board and continue preparation. Using a sharp kitchen knife, cut the bacon into slices 1 centimeter wide.
We remove the film, veins, and also small bones from the meat, which very often remain on it after chopping the carcass. Then, using a clean knife, peel the cloves of garlic and peel them on a new board with a long straw 5-7 mm thick. Then we put a glass of red semisweet wine, a glass of water, spices, as well as other products necessary for preparing this divine dish on the countertop, and proceed to the next step.

Step 2:.


With a sharp knife, we make deep cuts in the meat with a length not exceeding 3 centimeters.

We stuff it with pieces of bacon.

Then squeeze the garlic slices into the same holes.

Sprinkle salt on all sides.

Then freshly ground black pepper.

Season with dried thyme.

We shift the pork into a small heat-resistant, non-stick baking dish.

We apply vegetable oil on its surface.

And pour the purified water into the dishes so that the liquid does not fall onto the top layer of meat soaked in fat and spices.

Step 3:.


Put the form in a preheated oven on 30 minutes.

After this time, open it and, using a long double-toothed fork, turn the pork to the other side. Bake it another 30 minutes, during which the meat reaches almost complete readiness.

Step 4: bake the meat in the oven - stage two.


Next, increase the temperature of the oven up to 200 degrees Celsius, open its door again, pour red semisweet wine into the mold and leave the pork to cook there for 1st hour.
Every 15 minutes with the help of a ladle, pour the ruddy tenderloin with juice that accumulated at the bottom of the bitter dishes, so that it is better saturated with the aroma of grape alcohol.

Then turn off the oven and let the dish stand in it another 15-20 minutes. After that, we put on kitchen gloves and rearrange the form on a cutting board, previously laid on the countertop. Using two kitchen shovels, we move the finished pork onto a large flat dish and serve to the table.

Step 5: serve the baked meat in the oven.


Baked meat in the oven, cooked according to this recipe, turns out to be very tender, juicy, fragrant and divinely tasty. After cooking, pork is insisted a little in a warm oven. The loan is transferred to a large flat dish and cut across into portions of a thickness of 1.5-2 centimeters. Then they distribute them on plates and serve hot as the second main dish along with your favorite side dish, in our family it is mashed potatoes or peasant potatoes, but you can fries or baked, it all depends on your desire. Also, with this miracle, you can serve pickles, marinades, salads or fresh vegetables. Enjoy it!
Enjoy your meal!

Recipe Tips:

- the beef tenderloin is prepared in the same way, but it is baked for about 30 minutes longer at 180 degrees Celsius, and the same amount at 200, since the meat in this animal is more rigid;

- for shpigovki, in addition to garlic and fat, you can use slices of carrots and sweet pepper;

- very often, in addition to the spices indicated in the recipe, others are used that season meat, for example, allspice, sumac, savory, sage, dried onions, as well as herbs.