So pork you're still not ready! Elegant, tasty and very juicy...

Most Housewives prefer to cook with pork loin or salmon chops in batter. Indeed, the dorsal part of the carcass is ideal for these purposes. But today we will show you how to cook a brisket in the oven!

Do not worry that the meat will come out dry. Thanks to the "toe" of the peritoneum, which will prevent the loss of juice, the brisket will turn out fine and very juicy.





How to cook caracommunity

• 1.5 kg pork loin
• 1.5 kg pork peritoneum with the skin
• 1 head of garlic
• 50 g herbs (dill, parsley, Basil)
• 1/4 tsp salt
• 1/4 tsp. ground pepper

Cooking

1. If you bought a pork loin on the bone, gently separate it from the meat. Then clean with a knife the skin of the peritoneum.
   
   
   
2. Finely slice the herbs and garlic.
   
   
   
3. Make a few incisions into the peritoneum from the meat, almost to the skin. From the skins also make incisions crosswise.
   
   
   
4. Salt and pepper all sides of the brisket and peritoneum. Put the herbs on the meat part of the peritoneum.
   
   
   
5. Put the loin on the belly and wrap it as possible. The resulting roll, tie with cooking twine. Put the dish for 24 hours in the refrigerator.
   
   
   
6. After the specified time put the loaf in the oven and bake at a temperature of 160 degrees for about 4 hours. Periodically moisten the meat with hot water, and then the resulting juice.
   
   
   

Prepare pork loin for the holiday feast. To be sure, you will surprise your guests! Don't forget to see another great new year's recipe.

The author

Victoria Poplavskaya Believes that art knows no rest! Enjoys drawing, used to look at life with a painter's eye. Cleaning the house and cooking finds work, a pleasure after all to any business can be creative! Loves unorthodox methods of solving problems. Favorite book Victoria — "Three comrades" E. M. Remarque.