You will need
- 0.5 kg of fresh pork;
- half a bottle of champagne;
- 3 cloves of garlic;
- 1 large onion;
- 1 tbsp adzhika;
- 1 tbsp. of honey;
- 1-2 tbsp of mayonnaise;
Boneless pork, rinse well under running water. Put in a deep Cup and pour the meat with champagne. Not necessarily to take a new bottle. If left unfinished, use it. Put the pork in the refrigerator overnight.
Remove pork from champagne. A little dry. Make small incisions in meat. Finely chop the garlic. Mix it together with the sauce, mayonnaise and honey. Well impregnate the resulting sauce pork. Season with salt and sprinkle with spices.
Slice the onion into rings. Wrap with the meat in foil so that the pork was covered in onions from all sides.
Put the pork in the oven, preheated to 180 degrees. Wait for 30 minutes. Then remove the pan from the oven. Expand foil. The onions will not add a baking tray and put the pork.
On top of meat pour a small amount of champagne. Not only that which remains after pickling, and fresh. If desired, champagne can be replaced with wine or cognac.
Bake the dish for another 5 minutes - 10. When pork is browned, remove it from the oven and allow to cool.
Serve with your favourite side dish. For example, with rice or roasted potatoes with a crust. Meat can be cooked vegetable salad.
Also oven pork you can submit a sauce made from fresh tomatoes. Take 2-3 large fleshy tomato. Cut into small slices. Chop half a small onion and a clove of garlic. In a frying pan in sunflower oil fry the onion.
When it becomes translucent, add the tomatoes. Wait until they let the juice. If necessary, dilute with a little water. Add salt, mix with garlic and spices. Cook the sauce on low heat until it thickens. Then allow to cool.
For oven pork choose the flesh. Well, if together with meat will be a small strip of fat. Better to use fresh, not frozen piece of pork. So the dish will turn softer and juicier.