Pork carbonate in foil in the oven

Step-by-step cooking

1. Step 1:

   

   Necessary Ingredients

2. Step 2:

   

   In order for the meat to be well salted and juicy, we will soak it in brine. To do this, put bay leaf and allspice in 1-1.5 liters of water

3. Step 3:

   

   Add 1.5-2 tablespoons of salt

4. Step 4:

   

   Bring the brine to a boil, and then let it cool

5. Step 5:

   

   We lower our carbonate into the cooled brine and forget about it for at least 2 hours

6. Step 6:

   

   Now we take the meat out of the marinade

7. Step 7:

   

   Cut the garlic into thin plates and shpiguem our carbonate with them

8. Step 8:

   

   Sprinkle with freshly ground black pepper

9. Step 9:

   

   Smear mustard on all sides

11. Step 10:

    

    Add a little hop-suneli or other spices to taste

12. Step 11:

    

    We tie it with a thread or special twine in order to eventually get a round cut

13. Step 12:

    

    We cut the apples into plates and put half of them on foil - they will give a unique flavor and juiciness to our meat and will serve as protection from burning

14. Step 13:

    

    Put the carbonate on the apples and cover the second half of the sliced apples from all sides

15. Step 14:

    

    Seal the foil well so that there are no holes, and lay the seam up

16. Step 15:

    

    We transfer the carbonate in foil to a baking dish or on a baking sheet, and a cabbage leaf will serve as an additional protection against burning

17. Step 16:

    

    Bake in a preheated oven at 220 degrees for 20 minutes, and then at 180 degrees for another 50 minutes. 10 minutes before the expected readiness, pierce the meat with a toothpick - if the juice is clear, the meat is ready. The ideal option would be to turn off the oven and let the carbonate cool down right in it

18. Step 17:

    

    If desired, we release the carbonate from the apples (in my opinion, it's more aesthetically pleasing, but I still ate the apples) and cut them. Enjoy!!!

19. Step 18:

    

    Bon appetit!