cooking at low temperature in a closed pot when the onions are going to create just the right amount of moisture makes the meat extremely tender. A delicious classic ...
Ingredients for 4-6 people
Ingredients for 4-6 people
- 1 pork roast (filet) of about 1.2 kg
- 6 medium onions, peeled
- 1 tablespoon coarse sea salt 1
- tablespoon sugar
- 1 tablespoon freshly ground black pepper
- 12 sage leaves
- 1 teaspoon oil
Preparation
impeccably Dry the meat with paper towels.
Mix salt and sugar. Rub the entire roast with the mixture and let stand for 1 hour.
Rinse roast under cold water, drain and dry. Rub meat on all sides with freshly ground pepper.
Oil inside a pot fitted with ovenproof lid. Place roast in pan and arrange the whole onions around. Sprinkle with sage leaves. Cover and bake
. Turn oven to 150 º C (without preheat before). Cook at 150 º C for 3 hours, turning the meat occasionally. If the sauce begins to dry, add small amounts of water.
Remove roast from oven and slice thinly. Serve immediately, with onions and pan juices separately. Serve with green salad and fried potatoes.
impeccably Dry the meat with paper towels.
Mix salt and sugar. Rub the entire roast with the mixture and let stand for 1 hour.
Rinse roast under cold water, drain and dry. Rub meat on all sides with freshly ground pepper.
Oil inside a pot fitted with ovenproof lid. Place roast in pan and arrange the whole onions around. Sprinkle with sage leaves. Cover and bake
. Turn oven to 150 º C (without preheat before). Cook at 150 º C for 3 hours, turning the meat occasionally. If the sauce begins to dry, add small amounts of water.
Remove roast from oven and slice thinly. Serve immediately, with onions and pan juices separately. Serve with green salad and fried potatoes.
0 comments:
Post a Comment