Pork pork with Italian herbs in the oven

Step-by-step cooking

1. Step 1:

   

   First prepare the brine. Pour 1.5 liters of water into a large saucepan.

2. Step 2:

   

   Add bay leaf and black pepper peas.

3. Step 3:

   

   Add salt.

4. Step 4:

   

   And Provencal herbs. If there are no Provencal herbs, you can use Italian ones or replace them with a mixture of 1/2 teaspoon of dry thyme and 1/2 teaspoon of dry rosemary.

5. Step 5:

   

   Put the pan on high heat and bring the brine to a boil. Cook for about one minute, remove from heat and let the brine cool.

6. Step 6:

   

   Wash the meat in cold water, and then lower it into the cooled brine.

7. Step 7:

   

   Cover with a lid and put in the refrigerator to marinate for 2-3 days.

8. Step 8:

   

   After 2-3 days, we take the meat out of the refrigerator, pull it out of the brine and remove excess moisture with paper towels.

9. Step 9:

   

   Prepare a garlic-mustard mixture to lubricate the meat. To do this, chop the garlic finely and put it in a bowl.

10. Step 10:

    

    Add vegetable oil and Dijon mustard to the garlic.

12. Step 11:

    

    Mix well until smooth.

13. Step 12:

    

    Season the meat with salt and pepper on all sides.

14. Step 13:

    

    Grease pork with garlic-mustard mixture on all sides.

15. Step 14:

    

    Wrap the pork tightly and in foil.

16. Step 15:

    

    Put on a baking sheet and send it to bake in a preheated oven to 190 degrees for about 2 hours.

17. Step 16:

    

    After 2 hours, pull out the pan with meat, put the oven to heat up to 240 C. Carefully cut the foil (be careful, you can get burned by steam).

18. Step 17:

    

    Open the foil (extra edges can be cut off) and send the pork back to the oven to bake at 240 C for about 10-15 minutes until golden brown. It is best at this moment to bake on convection mode.

19. Step 18:

    

    This is the crust I got :)

20. Step 19:

    

    We put the pork on a plate and serve it to the table. Such meat is excellent both hot and cold, so you can safely cook a double portion, serve it hot on the festive table, and in the morning thinly slice cold pork.