Pork carbonate in the sleeve in the oven

6 servings
1 hour 40 min

Rinse a whole piece of fresh pork, without bones, veins, films and excess fat with running water and dry well. We put the meat on the cutting board and make a deep cut in the middle. Cut to about the center of the piece. We place prunes tightly in the resulting tunnel, the number can vary depending on personal wishes. In one or two rows, the main thing is not to get out of the groove. To give the meat a special taste, we use a mixture of dried vegetables and salt. You can supplement the dish with your favorite spices or dry herbs. First, we rub a piece with olive oil, it is necessary for uniform baking, as well as for spices and seasonings to stay better on the surface. Mix all the spices and salt in a small bowl to distribute them evenly over the meat. We rub vegetables into the surface without letting anything pass. Transfer the prepared meat to the roasting sleeve. We tie it on one side. Peel parsley root, celery and carrots and mine. It is not necessary to cut only if the vegetables are too large, add them to the sleeve, on the side of the meat. Sprinkle with allspice, complement with bay leaves and a sprig of rosemary. We pour water into the sleeve, you can use vegetable or meat broth. Tie the sleeve on the other side, leaving free space without pressing the sleeve to the meat. We make several small cuts or punctures on the surface so that the hot steam comes out freely during the cooking process. We install a baking tray with meat in the oven, which we preheat to 180 degrees. The approximate cooking time 1 an hour and 20 minutes, but it can vary depending on the size of the piece or the power of the oven. When there are 15 minutes left until the end of cooking, open the sleeve and finish the pork until it is golden. At this point, you can enable convection mode. The dish can be served hot or cold, both as a main course and as a cold snack. Enjoy your meal!