Preparation
make some cross cuts in the crust, place the roast in a baking dish with the crust side down in boiling water to a depth of one centimeter or centimeter and a half.
put it in the oven at almost 200 e 730; for about 20 minutes.
turn the meat over, season the crust with coarse salt, and put a couple of bay leaves between the crusts.
return to the oven at the same temperature and leave it for an hour and a half, pouring the juice that is released a couple of times over the roast. strain the juice, and thicken this sauce by letting it boil for a few minutes.
leave, at the same time, the roast in the oven with dry heat so that the crust is crispy. Between a kilo and a kilo and a half is enough for four to six people (the indicated time is valid for that size).
put it in the oven at almost 200 e 730; for about 20 minutes.
turn the meat over, season the crust with coarse salt, and put a couple of bay leaves between the crusts.
return to the oven at the same temperature and leave it for an hour and a half, pouring the juice that is released a couple of times over the roast. strain the juice, and thicken this sauce by letting it boil for a few minutes.
leave, at the same time, the roast in the oven with dry heat so that the crust is crispy. Between a kilo and a kilo and a half is enough for four to six people (the indicated time is valid for that size).
Ingredients
- base foods: pork tenderloin
- difficulty: medium
- preparation time: 100 min.
- diners 6
- 1,5 jg pork tenderloin
- bay leaves
- coarse salt
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