Spiked meat

6 servings
2 hours 15 min

We take pork meat for baking, but not too fatty. The back is best for this. For spitting, cut the garlic cloves lengthwise to make it more convenient to push into the slots. Rinse the meat with cold water, dry with a napkin. With the tip of a knife, we make deep slots deep and immediately put a piece of garlic into each slot so that it fixes well and does not fall out. Garlic should sink and not be visible. Then we rub liberally a piece of meat spiced with garlic and salt, then coat with mayonnaise. Place the prepared meat in a deep baking dish, pour a little water into the bottom, about a third of a glass, and cover the tin with a lid or foil, leaving no gap. Place the meat in the oven, heated to 190 degrees, first for 90 minutes. After 90 minutes, remove the foil or lid and continue to bake the meat in an open form for another 30 minutes. We take the finished spiked meat out of the oven and let it cool a little in the form, then transfer it to the dish. The meat can be cut hot, it is very fragrant and tasty. The spiked meat is cut even better when refrigerated. Slices of such meat can be beautifully laid out on a plate when served.