Pork with prunes will decorate any holiday table and will not go unnoticed. It is prepared quite simply, so this recipe is suitable even for an inexperienced housewife.
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You will need
-
- pork (fillet or neck) - 1 kg;
- prunes (seedless) - 250 g;
- mustard with grains or without - 3CT. spoons;
- mayonnaise - 6-7 tablespoons;
- garlic - 6-7 cloves;
- salt;
- ground black pepper.
Instruction manual
1
Prepare all the necessary ingredients. Rinse the meat with running water and pat dry with a paper towel. Cut it into pieces about 1 cm thick. Do not cut the meat to the end, the plates should be held from one edge on a thin common base in the form of a book. The resulting pieces will be in one portion. Rinse the prunes and fill with cold water for 15 minutes so that it is juicy and soft in the dish. Mix mayonnaise and mustard in one bowl.
2
Pass the garlic through a press, mix it with salt and pepper. Put the meat on the foil and rub each piece with the resulting mixture. Cut the soaked prunes in half. Coat chunks of pork with mayonnaise and mustard sauce, put them in halves of prune, putting it between the pages of the book. Combine all layers in a stack, coat on top with mayonnaise and mustard and lay out the remnants of prunes.
3
Tightly wrap the assembled piece in foil in several layers again. Now this meat should be left to marinate for 5-6 hours at room temperature or in the refrigerator. It is most convenient to make all the preparations in the evening and leave the meat in the marinade for the night.
4
Without opening the foil, place the meat in a well-heated oven. This dish is baked for about an hour at a temperature of 200 degrees. Do not open the oven. After an hour, remove the meat, carefully unwrap it and put it back in the oven for 20 minutes to form a beautiful golden crust. You just have to cut a thin jumper between the slices of meat and serve it on the table.
Useful advice
In a mixture of mayonnaise with mustard, you can add white wine or cognac.
Ready-made hot meat can be sprinkled with grated cheese. When served, the meat is decorated with greens and fresh vegetables.