It would seem that there is nothing unusual, meat with potatoes? And an unusual way of cooking , which gives the dish a unique flavor. After all, the dish is baked in the oven, on a "pillow" of hay, which is mixed with fragrant thyme and poured with white port.
Prepare the ingredients.
Take the meat out of the refrigerator for about 1 hour, so that it gets room temperature.
Before you start cooking, turn on the oven to warm up to 180-190 °C.
The first step is to prepare the marinade for the pork. The food processor will help me with this . I'm using the food chopping function, speed "1".
Load the marinade ingredients into the bowl and turn on the combine for a few seconds.
The result is such a fragrant mush, which you need to smear a piece of meat.
Leave the meat to marinate at room temperature for 15-20 minutes. Do not take longer, otherwise the finished meat will have too strong onion taste.
While the meat is marinating , peel the potatoes and make cross-shaped shallow incisions on one side. Transfer the tubers to a bowl, add the vegetable oil (1 tbsp), salt, ground pepper and mix until the potatoes are completely covered with oil and seasonings.
Peel the onion and cut it into half rings.
Heat a deep saucepan over high heat, add vegetable oil (1 tbsp).
Peel the marinade from the meat. Put the pork in a well- heated saucepan and quickly fry the piece on all sides.
You do not need to bring the meat to readiness, we only need a ruddy crust.
A deep baking dish or saucepan will be lined with hay, forming the sides, adding sprigs of thyme and chopped onions. Then pour the port.
On this fragrant pillow, put a piece of meat and cover it with potatoes on all sides. Seal the form with foil and send it to the oven to bake for 1 hour or until the dish is ready.
The unusual aroma will begin to spread through the house within 10 minutes after the baking begins.
Check the meat and potatoes for readiness.
If necessary, return the dish to the oven for another 10-15 minutes.
The cooking time depends on the size of the piece of meat and potato tubers. Let the meat rest for a while, and then serve the dish:
cut the pork into serving slices and serve with the potatoes, adding fresh vegetables and herbs.