Foil-Baked Pork Roast

Cooking method

1. Step 1:

   

   Here are all the ingredients you'll need for this dish.

2. Step 2:

   

   The star, of course, is a good cut of pork leg. It's one of the tastiest parts of the pig — the top-grade hip or shoulder section. The meat should be fresh, with good color and smell, and not too fatty.

3. Step 3:

   

   Rinse the pork well under running water and pat it dry with paper towels.

4. Step 4:

   

   Add pepper — I prefer freshly ground, which makes dishes far tastier and more aromatic.

5. Step 5:

   

   Add a little ground hot red pepper.

6. Step 6:

   

   Press the garlic through a press or grate it finely — or you can slice it and tuck the slices against the meat all over.

7. Step 7:

   

   Add salt.

8. Step 8:

   

   Add a little olive oil — it helps the meat soak up the spices.

9. Step 9:

   

   Rub the meat all over with the spice mixture.

10. Step 10:

    

    To make the meat juicy and fragrant, marinate it first. For the marinade base I chose tkemali — this Georgian plum sauce is rich in spices that pair beautifully with meat, and its acidity tenderizes it wonderfully. Mine is homemade; I often use it both as a marinade for kebabs and as a sauce for cooked meat.

11. Step 11:

    

    Cover with plastic wrap and let it marinate for 1½–2 hours. I didn't refrigerate it, so it marinates faster. You can also marinate the meat in the evening, keep it in the fridge, and roast it the next day.

12. Step 12:

    

    Set the marinated pork on a sheet of foil. I also poured the leftover marinade over it — as it bakes, it makes an excellent sauce for the meat.

13. Step 13:

    

    Wrap the foil tightly, folding the edges up so there are no gaps — otherwise the meat may come out dry.

14. Step 14:

    

    Bake at 350°F (180°C) for 1 hour. It's important not to overcook the meat, or it'll turn out dry and tough. This is plenty of time — the meat bakes through and comes out tender and juicy. If your cut is smaller or larger, adjust the time slightly up or down.

15. Step 15:

    

    After an hour, carefully open the foil and return the meat to the oven for another 15 minutes. Check for doneness with a wooden toothpick — the juices should run clear.

16. Step 16:

    

    This roast is delicious both hot and cold. I sliced mine while it was still hot, so the cut isn't perfectly even, but the next day — once it had rested in the fridge — I think it was even better: wonderful on a breakfast sandwich or on a party platter. Enjoy!