Homemade beef carbonate

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Prepared by: Marina Zolotseva

08/12/2016 Cooking time: 19 hours 0 minutes

Do you want to cook a spicy, incredibly appetizing and tender pork tenderloin in the oven at home? Then I hasten to share with you a very cool and completely uncomplicated recipe.

How to cook “Pork carbonate in the oven”

1. First you need to make the marinade. Peel the garlic and pass through a press. Add soy sauce, chili pepper, 1 spoon of olive oil. Wash and dry the lime, squeeze the juice out of it. Mix everything well.

2. Wash the meat and dry it a little, put it in the marinade. Leave in the refrigerator for at least 3-4 hours, but preferably no less than 10. During this time, you can turn the meat over so that it is evenly soaked in the marinade.

3. After the meat is soaked, preheat the oven to 180 degrees. Prepare a frying pan with a little oil. Heat it properly.

4. Place the carbonate in the pan.

5. Over high heat, fry it until crusty on both sides.

6. Place on a baking sheet or wire rack. Using a brush, brush with marinade (you can also continue to brush the pork carb in the oven during baking)

7. Bake for 20 minutes, then reduce the temperature to 160 degrees and leave until fully cooked.

8. That’s the whole secret of how to cook pork carbonate in the oven. Beautiful and very tasty!

Baked pork carbonate in the oven in foil

Pork chop baked in foil turns out very juicy, tender and tasty. It is the foil that allows the meat to remain juicy and not dry out during baking.

By cutting the baked carbonate into thin slices, it can be used instead of sausages (which is not only tasty, but also much healthier), and in its whole form this dish will look very advantageous on the holiday table, leaving everyone who tries it delighted.

Components:

• pork tenderloin (carbonate) – 1.5 kg;
• salt;
• spice mixture “For meat” - 20 g; garlic – 1 head;
• olive oil – 2-3 tbsp;
• red chili – 1 tsp.

Cooking time: 3 hours.

Value per 100 g: 205 kcal.

Preparation:

1. Wash the pork tenderloin, dry it from moisture and remove films and excess fat, if any;
2. Peel the head of garlic, cut each clove lengthwise into two parts;
3. Stuff the pork on all sides with prepared garlic, rub with olive oil, salt, ground red pepper and the “For Meat” spice mixture;
4. Leave the meat for 2 hours - let it marinate;
5. Next, wrap the marinated meat in a double layer of foil, place in a baking dish and bake in the oven at 2000C for 45-50 minutes;
6. Leave the baked meat to cool directly in the foil, and then, carefully unfolding the foil, transfer the pork chops to a dish and serve.

Amazingly delicious lemon pie according to our recipes - we offer several options for this baking.

Try cooking pork steppe style. The crispy crust combined with tender meat is very tasty.

Take note of the recipe for quick yeast dough for pie with different fillings.

Real jam!

Here is another interesting recipe for making carbonate. The recipe is universal; it is used to prepare pork tenderloin in a sleeve and foil. You can also improvise and cook the perfect pork carb in the oven with cheese. You just need to add grated Russian or other hard cheese.

Ingredients:

• chilled pork carbonate – 1.2 kg;
• universal spices for meat - 1 table. spoon;
• garlic cloves – 4-5 pieces;
• refined olive oil – 2-3 tablespoons. spoons.

Preparation:

1. We take the pork tenderloin chilled, otherwise we first defrost the meat naturally.
2. We wash the carbonate with water and dry it.
3. On both sides of a piece of pork tenderloin we make cross-shaped cuts, but not too deep.
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4. Grind the peeled garlic cloves through a press and place in a bowl.
5. Add refined olive oil.

6. Add about 1 teaspoon of salt and seasoning here.

7. Mix all ingredients thoroughly until smooth. Leave the marinade for literally 15 minutes to infuse.

8. Rub the prepared marinade into the pork belly. We stuff the meat with garlic cloves.

9. Leave it to marinate for half an hour in a warm place.
10. Place a non-stick frying pan on the stove and heat it well, do not add fat or oil.
11. Lay out the pickled carbonate and fry it for two minutes at maximum heat.

12. Turn the piece of pork tenderloin over to the opposite side and fry until golden brown. This trick will allow us to preserve the juiciness of the meat.

13. Transfer the fried pork to a baking sleeve. We secure the edges with clips.
14. Place the meat in the oven. We will bake it at a temperature threshold of 180° for 1.5-2 hours.

15. About a third of an hour before the end of cooking, carefully cut the sleeve and brown the meat.
16. The result is a juicy, incredibly tasty and aromatic carbonate.

How to cook Pork Sleeve in the Oven

Prepare your ingredients.

Rinse the meat well and dry with a paper towel.

Make cuts with a sharp knife.

Grind all the spices with salt and olive oil in a mortar.

Brush the meat with the aromatic mixture, cut the garlic cloves into slices, make punctures in the meat, insert the garlic, bay leaf, and rosemary sprigs into them. Cover with cling film and marinate in the refrigerator for about 1 hour, or longer if possible.

Transfer the marinated meat into the sleeve, tie the ends, and use a toothpick to make several punctures on top. Place on a baking sheet or baking dish. Place in the oven for 1.5 hours at 180 degrees.

After 1.5 hours of baking, cut the film on top, open and pour the resulting juice over the meat and bake for about 30 minutes until golden brown.

The finished carbonate can be consumed as a hot dish with any side dishes, or it can be cooled and used for cold sandwiches and snacks.

Our family loves this particular version of consumption, cold, with mustard, with vegetables, on sandwiches. It is much tastier and better than any sausage, perfect for cold slicing on a holiday table.

The main ingredient must be fresh and beautiful

Fortunately, finding an excellent piece of fresh pork in stores, supermarkets, and markets is not a problem. Just don't go for cheap.

Anyhow, what kind of meat is not suitable for carbonation. Pork should be boneless. And it is intended for baking in the oven. In general, you will need to do the following:

• Prepare one and a half kilograms of selected pork, which in the end will become our carbonate;
• On each side, rub the meat with salt and spices. This is where you need to be most careful. Don't overdo it. Especially with salt. Everything is at your discretion. According to your taste. For seasonings, you can use any seasonings you like. But we would advise you to use regular ground black pepper in any case. Curry goes well with meat. And suneli hops will definitely add a special taste to the carbonade. You can, as we have already noted, take any other seasonings as a basis. But again, be careful with the dosage;
• Leave the meat rubbed with salt and seasonings for literally 5 minutes.

We can say that the main preparation process is completed. As you can see, you won’t have any difficulties.

Know that very soon you will have a ready-made dish that will be unforgettable in taste. Who would refuse a piece of freshly cooked pork?