Composition / ingredients
Cooking method
1. Wash and dry the meat. Make deep transverse incisions every 1 cm.
2. Combine salt and spices together and rub the meat inside and out with them. Leave to marinate for 30 minutes.
3. Wash the pears and cut them into plates about 4 mm thick. Sprinkle with lemon juice.
4. Wash the lingonberries, sort and dry.
5. Fold the foil in half and put the meat on it.
6. Stuff the meat with slices of pears and cranberries.
7. Put the meat together with foil in a rectangular baking dish. Pour wine between the meat and foil, spread out the bay leaves. Sprinkle the meat with olive oil on top.
8. Wrap the meat tightly with foil and put it in a heated to 190From the oven for 50 minutes. Then remove the top layer of foil and bake for about 20 minutes until golden brown.
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
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Bay leaf - 313 kcal/100g
- Lingonberry - 43 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Ground coriander - 25 kcal/100g
- Nutmeg - 556 kcal/100g
- Ground pepper mixture - 255 kcal/100g
