Pork with garlic in foil in the oven

3 servings
1 hour 10 min

How to bake pork with garlic in foil in the oven? Prepare the products. Take pork without bones, I have carbonade, but both the neck and ham, any fillet, will do. My herbs are fresh, if you do not find such, then feel free to use dry, take the amount to taste. In general, any spices you like are suitable here, pork will turn out to be more fragrant.

Wash the meat well and then dry thoroughly with paper towels. I have chilled carbonade, if you use frozen meat, then defrost it first using the defrost tips that are written at the end of the recipe. I cut off excess fat, but you can not do it. Take three generous pinches of salt and coat the pork well on all sides. Peel the garlic cloves, then cut each into 4 pieces.

With a sharp knife, puncture in the pork and put a piece of garlic in each. Thus, the meat is impregnated with the taste of garlic from the inside.

Take a small cup and squeeze the lemon juice into it. The amount of juice you can reduce or vice versa increase, this is a matter of taste. Add the vegetable oil to the juice. Pour in the paprika and ground black pepper. If you use any more seasonings, then pour them in too. Stir the marinade.

Coat a piece of pork with marinade, you can do this directly with your hands, slightly rubbing it into the meat.

Pull the leaves off the sprigs of rosemary and thyme. Finely cut rosemary with a knife.

Take a few sheets of foil, lay them in overlap. Put a marinated piece of meat in the middle, top with the remaining marinade. Pour rosemary and thyme over the carbonade. If you use dry herbs, then sprinkle them with meat on top as well.

Wrap the meat in foil. For reliability, I took a few more layers so that I would not drain juice when baking. In this form, you can leave the meat to brew for several hours in the refrigerator. But you can bake it right away, which we will do.

Preheat the oven to 190 ° C. Place the meat in a heat-resistant tin and set to bake for 50 minutes.

Then remove the tin, but do not turn off the oven, but increase the heat to 240 ° C. Gently unfold the foil and clean the grass from the meat, otherwise they will burn. Return the tin with the meat to the oven for browning. Bake it for another 10 minutes, no more, so that the meat does not dry out. Since the temperature will be very high, choose a strong shape, mine could not stand it and burst, I had to take an old baking sheet. Remove the finished meat from the oven and sue a little.

Serve the carbonade, transferring it to a large dish, with a green salad or any other side dish. Drain the juice that will remain in the foil into a saucepan and serve to the meat. Enjoy your meal!