Stuffed pork loin
She will replace the purchase of sausages, sausages and smoked meats. But the method of cooking is universal, because it can be served not only hot, but also cold. Namely, in the latter case, the meat can become a component for Breakfast sandwiches.
pork loin weighing 2 kg one piece
1 medium carrot
3 stalk celery
6-7 cloves of garlic
1 Bay of listo
1 tsp seeds of cumin and coriander
a pinch of ground cinnamon and sea salt
METHOD OF PREPARATION
Cervical cut off excess fat, leaving a thin layer. Cut the carrot and celery cubes with a length of approximately 1.5 cm and a thickness of 5-7 mm.
Garlic peel and carefully slice along the thin bars.
Using a long knife with a thin blade feed meat cubes vegetables. Here’s how: stick a knife to a depth of 4-5 cm and without removing it, turn it 90°. In the resulting knife next to the hole insert a rod of carrots, or garlic, or celery (or both).
In a mortar mash the cumin powder and coriander. Add salt and cinnamon, mash. Pour a little oil to make a paste. Coat this paste meat.
Wrap the neck in several layers of foil and put in the fridge for 12-24 hours Then remove and leave to soak at room temperature for 1-2 hours
Put meat in foil on a baking sheet, place in a preheated 230 °C oven. After 15-20 minutes reduce the temperature in the oven to 160 °C and bake for 1 hour Then remove the meat from the oven and leave for 20 minutes Slice thin and serve hot or cold.