Oven-Baked Pork Roast in a Baking Bag

Cooking method

1. Step 1:

   

   How do you make oven-baked pork roast in a baking bag? Gather the ingredients. Use pork neck (shoulder) specifically — its marbling of fat is what keeps the roast juicy.

2. Step 2:

   

   Make the brine. In a deep bowl, combine the salt, pepper, and bay leaves.

3. Step 3:

   

   Bring the water to a boil and pour it over the spices. Let the brine cool completely.

4. Step 4:

   

   Place the whole piece of pork neck in the brine. The brine should cover it completely, so keep that in mind when choosing your bowl. Cover the bowl with plastic wrap and refrigerate overnight.

5. Step 5:

   

   The next day, take the meat out of the brine and pat it dry with paper towels.

6. Step 6:

   

   Peel the garlic and cut it into thin slices.

7. Step 7:

   

   Stud the meat with garlic — using a sharp, thin knife, make small slits all over the roast and tuck a slice of garlic into each one.

8. Step 8:

   

   Rub the meat with salt and seasonings. Use whatever spices you like.

9. Step 9:

   

   Put the meat in an oven baking bag. Add the bay leaves from the brine to the bag. Instead of tying the ends of the bag as usual, I just folded them under. Poke a few holes in the bag with a toothpick. Besides a baking bag, you can also roast the pork wrapped in foil.

10. Step 10:

    

    Bake the meat at 375°F (190°C) for about 1 hour. The exact time depends on your oven and the size of the piece. Take the finished roast out of the oven and open the bag, being careful not to get burned by the steam. Serve with cranberry or lingonberry sauce. Enjoy!