How to bake a whole piece of pork in the oven

Bake the pork in one piece is one of the most enjoyable ways to get a juicy and tasty meat dishes for the whole family or guests. Preparation time to the process – at least. Then in the oven and you can easily prepare salads, garnish or other dishes.

The "secret" marinade

Suitable for baking any part of the pork. You can use the neck, leg, shoulder, shank, carbonate, pork, sirloin. The secret of juicy whole baked meat in the marinade. The better the meat is marinated, the more tender the finished dish.

Marinade you can use any. Spices for pork following:
– black pepper, allspice and paprika,
– Basil,
– thyme,
– coriander,
– mint,
– Lavrushka,
– thyme,
– garlic,
– marjoram,
– hops-suneli.

Process

When cooking pork in whole you must first preheat the oven to 220°C And start to cook on this temperature. Half an hour later reduced to 180°C. Further, depending on the mass of the piece of meat, the roasting time it takes from 1.5 to 2.5 hours. Meat for roasting is taken usually by the piece from 1 to 2.5 kg in weight. A bigger piece of the bake is not recommended. Ideal – 1,5 kg. an average of marinated meat is baked one kilogram one hour. That is, if you have a piece of pork 1.5 kg, it needs to bake for 1.5 hours.

Readiness can be checked, stabbing a piece of long, sharp knife to the middle. If it is a dark juice, so not ready, but if the juice comes out light you can get.

You can wrap the meat before putting in the oven with foil or put in a sleeve for baking. To make the crust, ready in half an hour the coating must be removed.

Recipe

Baked ham with pineapple and avocado
Ingredients: pork meat weighing half a kilogram. Garlic, pineapple, avocado, greens for serving.
For the marinade: 20 g herbs (Basil, thyme, mint, Bay leaf), half a teaspoon of paprika, black and fragrant pepper powder, water, salt.

Cooking. Pork rinse well dry, to be postponed. In a saucepan pour water, add the aromatic herbs, pepper, salt (marinade should be noticeably salty). Boil the marinade and cool. Immersed in his meat, to cover the piece entirely with liquid and leave overnight in a cool (will fit the bottom shelf of the refrigerator).

The next morning to get the meat from the marinade, grate black pepper and pierce it with a knife. In the formed slits to put the garlic slices and Bay leaf intact leaves. Place meat on a baking sheet (in sleeve, foil or open). Put the pan in the oven, and keep hour. Then remove the cover and leave for another half hour to brown that the pork has acquired a ruddy crust. Serve with sliced pineapple, greens and avocado.