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| Pork loins in an oven with garnish of spinach and white beans и potatoes plakia |
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PRODUCTS
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1. Pork loins - 1,5-2 kg 2. Mustard - 2 tablespoons 3. Curry - 1 teaspoon 4. Ground black pepper - 1 teaspoon 5. Bread crumbs - 1/2 tea cup 6. Salt - 1 teaspoon 7. Sunflower oil - 4 tablespoons 8. Rosemary - 2-3 pinches 9. Garlic - 6 cloves 10. Dry onion - 1 head 11. Carrots - 2 pcs 12. Tomato paste - 1/2 tea cup 13. White wine - 1/2 tea cup 14. Ground red pepper - 1 teaspoon 15. Bay leaf - 4 pcs |
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METHOD OF PREPARATION
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The meat is trimmed from the skins, blotted dry, rubbed with a mixture of the salt, ground black pepper and curry, spread well with mustard and allowed to stand for several hours in the refrigerator. Rosemary and 3 garlic cloves are fried for 2 minutes in the oil, then the oil is filtered. The meat is cooked in breadcrumbs, carefully fried on all sides in the filtered oil and placed in a suitable baking tray with a lid. Then, in the same oil are stewed to soften the finely cut onions, carrots and the other 3 cloves of garlic, sprinkle with ground red pepper and pour over the tomato paste diluted with the wine. Allow the sauce to boil for 5 minutes, add the bay leaf, dilute with 1/2 tea cup of warm water and the meat is flooded with it. Put the lid on and bake in a pre-heated to 180°C oven for about 1 hour. Then the lid is removed and the meat is baked for another 30 minutes. After baking the meat is cut into thin slices which in serving are poured over with the sauce. |
