| 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
- Just want to note, the recipe is versatile and other types of meat. Chicken fillet, Turkey and beef-also get a great result. Soak the meat (loin carbonate or neck) overnight in salt solution 1 liter of water and 1 tablespoon of salt. If you need to cook quickly, you can not soak the meat. Take the syringe and draw shots to the meat, or brine, or soy sauce.
- Mix dry seasonings (you can slightly potoloch in a mortar).
- Mix the liquid components. Mustard, honey, white balsamic vinegar or Apple cider vinegar or white dry wine and olive oil. Stir. Combine with dry ingredients.
- Mix the sauce and coat the meat on all sides.
- On top lay a sprig of rosemary
- Wrap the meat in parchment paper and foil. Place in a preheated oven to 230 gr. For 20 minutes, no more. Turn off the oven completely and leave the meat in it until cool.
- Bon appetit!
