Pork Stuffed with Cream
by Editorial Staff
When there is a good piece of meat weighing 1 kg or more, there is always a desire to cook it whole and tastier. Meat stuffed with cream is delicious. Baked pork turns out tender throughout the cut and cooks quickly.
Cook: 6 hour
Serving: 6
Ingredients
- Pork – 1 kg
- Cream 10% – 100 g
- Garlic – 5-6 cloves
- Pepper mixture – 1 teaspoon
- Italian herbs – 1 teaspoon
- Salt – 1 heaped teaspoon
Directions
- Prepare a foil and a disposable syringe with a thick needle.\
- Grind the pepper in a mortar or coarsely grind. Mix the cream with pepper, herbs, salt and squeezed garlic.
- Thoroughly strain the mixture through a strainer covered with double gauze. We do not throw away the thick.
- We put the strained cream into the syringe and poke the pork more often and thicker. We release a little cream with each injection.
- Mix the thick with the remaining cream (1-2 tablespoons) and coat the meat on top.
We wrap the meat in foil. We connect the upper and lower parts of the foil so that the juice formed during baking does not flow out. Then the meat will not dry out.
We put in the oven for 1 hour 40 minutes at a temperature of 180 degrees. There are supporters of faster baking – 1 hour at 220 degrees. For pork with layers of fat, this is possible. But the heat can dry out lean pork. If you are roasting a piece of pork over 1 kg, increase the roasting time accordingly. So choose the baking mode yourself.
Let the pork cool in foil, then put it in the refrigerator for 4 hours. - Chilled baked pork is thinly sliced. Tasty just with bread, mustard, horseradish.
Enjoy your meal!
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