Roast pork

Name: Roast pork
Ingredients: 1 kg pork pulp; 3 tablespoons classic mustard; 4 tablespoons oil; salt; pepper; thyme; rosemary; 50 ml wine; 2 glasses of water; 3 canned tomatoes

Meat - Roast pork by Estera I. - Recipia

The first time I made this pork shoulder in the oven was when I craved something hearty that didn’t require constant attention. I took a piece of meat, marinated it with what I had at home, and put it in the oven. There’s nothing complicated about this recipe, but I love how it turns out every time. The mustard and herbs do their job, and the sauce thickens nicely at the end. Quick Info Total time: about 2 hours (includes marinating) Preparation time: 15 minutes Oven cooking time: 1 hour Servings: 6 Difficulty: easy Recipe type: main course, suitable for lunch or dinner Ingredients 1 kg pork shoulder 3 tablespoons classic mustard 4 tablespoons oil salt, to taste pepper, to taste dried thyme, to taste rosemary, to taste 3 canned tomatoes 2 cups water (about 400 ml) 50 ml wine Preparation method 1. Wash the meat and dry it with a kitchen towel. Cut the shoulder into not-too-thick slices for even cooking. 2. In a large bowl, combine the mustard, oil, salt, pepper, thyme, rosemary, and chopped tomatoes. Mix until you have a thick sauce. 3. Place the meat slices in the sauce and mix well to coat them on all sides. Cover the bowl with plastic wrap and let it sit in the fridge for about an hour. 4. Prepare a baking dish and grease it with a little oil. Remove the meat from the marinade and arrange it in the dish. Pour the remaining sauce over the top. 5. Add enough water to cover the meat (about 2 cups, making sure not to exceed the edges of the dish). 6. Place the dish in the preheated oven at 180°C. Let the meat bake for about an hour. 7. Five minutes before turning off the oven, pour the wine over the meat and let it bake uncovered. 8. Check that the meat is cooked through and the sauce has thickened, but not dried out. Why I make this recipe often You don’t have to stand by the oven, and the ingredients are easy to find. The meat comes out tender, and the sauce is just the right amount of flavorful. It works for any meal without needing to fuss over complicated sides. Tips and variations Tips If you have time, you can marinate the meat for more than an hour, even overnight. Check the liquid level in the dish towards the end to prevent the meat from drying out. If the dish is wide and the meat cooks quickly, check it after 45 minutes. Substitutions You can use pork shoulder or another lean cut if you don’t have shoulder on hand. Fresh tomatoes can replace canned tomatoes, but they should be finely chopped and peeled if you want a smoother sauce. Variations Add a few cloves of garlic to the marinade if you prefer a stronger flavor. If you like, you can also add onion slices among the pieces of meat. For a different flavor, try adding a bit of sweet paprika to the sauce. Serving ideas It’s simplest with mashed potatoes or boiled potatoes. It can also go well with a cabbage salad or pickles. If you have extra sauce, you can pour it over rice or plain pasta. Frequently asked questions 1. Can it be made with other meats? Yes, it works with pork chops or even chicken, but the cooking times are shorter for chicken. 2. What kind of mustard should I use? I use classic mustard without seeds. If you use Dijon mustard, the flavor will be more intense. 3. Can I use red wine? Yes, but the flavor will be slightly different. White wine is more subtle. 4. What if I don’t have thyme or rosemary? You can use just one of them or omit them, but the herbs add an important flavor to the sauce. 5. Can I marinate everything and cook it the next day? Yes, the meat will be more tender if it sits in the fridge longer. Nutritional values Estimate per serving (for 6 servings): about 350 kcal. Pork, with a little sauce, has about 30 g of protein, 18 g of fat, and about 4 g of carbohydrates per serving, depending on how much sauce and oil you actually use. These are estimates; exact values may vary. Storage and reheating Cooked meat keeps well in the fridge, covered, for 2-3 days. It can be reheated in the oven or microwave, sauce included. The sauce thickens after sitting, but you can add a little water when reheating if you want it more liquid. The meat won’t lose its texture if you don’t overheat it.

Roast pork

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