We start by preparing the necessary ingredients for this delicious roast. Sun-dried tomatoes are an essential ingredient, so we slice them thinly, in a crescent shape, and put them in a bowl. We also add a few cloves of garlic, finely chopped, along with fresh rosemary sprigs, which will add an unmistakable flavor to our dish. Don't forget to season the mixture with salt and ground pepper to enhance its taste.
After preparing the mixture, we take care of the piece of meat. It should be well washed and dried with a paper towel, so the sauce adheres better. We generously coat it with Mexican sauce on all sides, ensuring that each portion is evenly covered. We place the meat on a wooden board or in a tray and cover it with the mixture of sun-dried tomatoes, garlic, and rosemary, creating a delicious crust that will retain the juices during baking. If desired, you can tie the meat with kitchen twine to maintain its shape.
For baking, we choose a tray with higher sides, almost the size of the piece of meat, ideal for retaining steam. I prefer to use a glass baking dish, which allows for even heat distribution. Besides the meat, we add two peeled carrots cut into thick slices, which will add a sweet note and a pleasant texture to the dish. We pour water into the tray, about 1.5 cm, but without covering the meat, to prevent excessive steaming.
We cover everything with aluminum foil, making sure it does not touch the meat, leaving a little space for the steam to escape. We bake in the preheated oven at 170 °C for about 30-40 minutes. After this time, we remove the aluminum foil and let the meat brown. It is important to monitor the internal temperature of the meat using a thermometer, which should reach 77 °C, indicating that it is perfectly cooked.
Once the roast is ready, we let it rest, and then carefully remove the twine. We slice the meat, preferably when it is cold, to obtain thin and even slices. These can be easily reheated along with the sauce in which they were cooked, adding extra flavor. It is an ideal recipe to be prepared a day in advance, and the meat can be served plain, alongside a fresh salad or with your favorite side dish. If you want, you can replace the carrots with other vegetables you like, thus adding a personal touch to this tasty dish.
After preparing the mixture, we take care of the piece of meat. It should be well washed and dried with a paper towel, so the sauce adheres better. We generously coat it with Mexican sauce on all sides, ensuring that each portion is evenly covered. We place the meat on a wooden board or in a tray and cover it with the mixture of sun-dried tomatoes, garlic, and rosemary, creating a delicious crust that will retain the juices during baking. If desired, you can tie the meat with kitchen twine to maintain its shape.
For baking, we choose a tray with higher sides, almost the size of the piece of meat, ideal for retaining steam. I prefer to use a glass baking dish, which allows for even heat distribution. Besides the meat, we add two peeled carrots cut into thick slices, which will add a sweet note and a pleasant texture to the dish. We pour water into the tray, about 1.5 cm, but without covering the meat, to prevent excessive steaming.
We cover everything with aluminum foil, making sure it does not touch the meat, leaving a little space for the steam to escape. We bake in the preheated oven at 170 °C for about 30-40 minutes. After this time, we remove the aluminum foil and let the meat brown. It is important to monitor the internal temperature of the meat using a thermometer, which should reach 77 °C, indicating that it is perfectly cooked.
Once the roast is ready, we let it rest, and then carefully remove the twine. We slice the meat, preferably when it is cold, to obtain thin and even slices. These can be easily reheated along with the sauce in which they were cooked, adding extra flavor. It is an ideal recipe to be prepared a day in advance, and the meat can be served plain, alongside a fresh salad or with your favorite side dish. If you want, you can replace the carrots with other vegetables you like, thus adding a personal touch to this tasty dish.
Ingredients
a piece of boneless chop * (about 800 g) 2 teaspoons Mexican sauce (a very spicy ketchup) 6 sun-dried tomatoes in oil 2 sprigs of fresh rosemary 1 clove of garlic (or more to your taste) oil, water, coarse sea salt, ground pepper 2 carrots kitchen twine to tie the meat aluminum foil meat thermometer (optional)