| Cook Time | 20 minutes |
| Servings |
Ingredients
- 1200 gram Meat Carbonate, pork from 1200 to 1500 gr.
- 1 liter Water for salting
- 1 tablespoon Salt for salting
- 1 tablespoon Paprika sweet pieces
- 1 teaspoon Seasoning (Italian herbs)
- 1 teaspoon Rosemary plus one sprig of fresh rosemary
- 1 tablespoon Mustard seed
- 1 tablespoon Honey or sugar
- 1 tablespoon Vinegar balsamic vinegar or Apple or white wine
- 3 tablespoons Olive oil
- 0,5 teaspoon Thyme to taste
Ingredients
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Instructions
- I want to note right away that the recipe is universal for other types of meat. Chicken fillet, turkey and beef will also get an excellent result. Soak the meat (loin or neck) overnight in a saline solution of 1 liter of water and 1 tablespoon of salt. If you need to cook quickly, you can not soak the meat. Take a syringe and inject into the meat, or brine, or soy sauce.
- Mix the dry seasonings (you can lightly pound in a mortar).
- Mix the liquid components. Mustard, honey, white balsamic vinegar or apple cider vinegar or dry white wine and olive oil. To interfere. Mix with dry ingredients.
- Mix the sauce and coat the meat on all sides.
- Put a sprig of rosemary on top
- Wrap the meat in parchment paper and foil. Place in a preheated 230 gr oven. For 20 minutes, no more. Turn off the oven completely and leave the meat in it until it cools down.
- Bon appetit!
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