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Foil-Baked Roast Pork (Buzhenina)

Add some variety to the meat dishes on your family's menu and cook up something delicious! Buzhenina is a roasted pork that's hugely popular with my family. The perks of baking speak for themselves — a spicy flavor, not a drop of oil, no frying and no carcinogens. It's your call, of course, but I really do recommend this method.

KateFlyAuthor avatar
Recipe author
Baked pork in foil
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 15 g
Fats 57 % 21 g
Carbohydrates 3 % 1 g
257 kcal
GI: 100 / 0 / 0
    1. Rinse the meat, pat it dry with paper towels, and make small slits all over the surface with a knife.
    1. Peel the garlic and cut each clove lengthwise into a couple of slivers.
    1. On a plate, combine the spices and herbs — red pepper, black pepper, dried basil — along with the salt, and mix.
    1. Roll the garlic slivers in the dry spice mixture and tuck them into the slits in the meat.
    1. Brush the meat on all sides with mustard and sprinkle with the remaining spice mixture.
    1. Place the prepared meat in an appropriately sized container, cover it, and refrigerate for at least 12 hours.
    1. Wrap the marinated meat in foil, sealing all the edges well. Set the bundle in a heatproof dish and put it in the oven.
    1. Set the temperature to 350°F (180°C) and bake the meat for an hour and a half, then lower the temperature to about 320°F (160°C) and bake for another 15 minutes. When the time is up, don't rush to take the meat out — let it rest for an hour or two, then carefully pour off the juices released during cooking; they'll come in handy for other dishes.
    1. Wrap the roast pork in foil and refrigerate it for 24 hours.
  • The result is something to be proud of! So delicious that words can't do it justice!
  • Enjoy, and cook it again soon!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Mustard ready - 418  kcal/100g

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