To prepare this dish, it will take no more than five minutes. Then it will ripen in the oven, and you can do your own thing. The taste of baked meat will be excellent, with a pleasant mushroom tint. The sauce will add juiciness and originality to the dish.
Pick your recipe
You will need
- Main course:
- - pepper - 1/4 tsp;
- - salt - 2/3 tsp;
- - mushrooms - 200 g;
- - pork pulp - 1 kg.
- For the sauce:
- - flour 1 tbsp;
- - juice from under the meat - 200 ml.
Instruction manual
1
Fold the foil in half. Pepper and salt a piece of pork on all sides. Cut large mushrooms into pieces, small ones can be left so. Put half the mushrooms on the foil, lay the meat on the mushrooms. Raise the edges of the foil.
2
Pour and evenly spread the remaining mushrooms on top of the meat. The edges of the foil will protect the mushrooms and prevent them from falling down from the meat.
3
Fasten the foil over the meat. Put the meat bag on a tray or baking sheet. Preheat the oven to 220 oC, put the meat in it for 1.5 hours.
4
Once the cooking time is up, remove the meat tray. Set the temperature in the oven to maximum, if there is a function "Top heating", you can turn it on.
5
Gently bend the foil on one side and form a kind of gutter. Drain through it all the juice that stood out during baking.
6
Next, expand the meat completely, lightly grease the top with oil and put it back into the oven for 3 minutes to form a light crust. Keep the meat in a sealed container, if you do not serve it immediately on the table, then it will not lose moisture.
7
To make the meat sauce, pour flour into a skillet or saucepan and fry it, stirring constantly, until light brown. Gently enter the meat juice. Heat, stirring constantly, until there is a slight thickening and the beginning of boiling.
Useful advice
If a little juice is allocated, and you need to make a lot of sauce, add 20% cream. Keep the ratio of liquid to flour - 1 tablespoon of flour per 200 g of liquid. If the flour is brewed in the form of lumps, beat the sauce in a blender or rub through a fine strainer and warm a little until the first bubbles appear.