Pork with prunes - step-by-step recipes for cooking in the oven, in a frying pan or in a slow cooker with photos. Meat with prunes in the oven Cooking pork with prunes in the oven

Hello, dear readers!

One of the most popular types of meat that has a beneficial effect on health is beef (veal); it is not for nothing that it is included in the initial set of products that are introduced into complementary feeding for infants.

This is explained by the fact that this ingredient is a whole storehouse of substances necessary for the normal functioning of the body.

Vitamins: B1, B2, B5, B9, B6, B12, A, C, PP and E.
Microelements: calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, cobalt, nickel, tin.

But even some of the components from the list above make beef the number one meat in the human diet. This product contains sufficient quantities of easily digestible proteins, which include all eight essential amino acids. Eating it accelerates muscle gain, strengthens bone tissue, increases hemoglobin levels and physical endurance of the body, makes blood vessels dense and elastic.

Also, this meat is excellent for people who want to lose weight, who are tired of eating only chicken and diabetics, since, having a richer chemical composition compared to poultry, it helps reduce the amount of fat and “bad” cholesterol in the human body. And if you supplement the beef with fresh vegetables and herbs, you will get a complete, balanced lunch that will keep you feeling full for a long time and will not leave you feeling heavy.

But in order not to harm your body in the pursuit of health, you need to choose and prepare meat correctly, as well as maintain a sense of proportion and not exceed the daily protein intake.

Therefore, today I will tell you in detail how to bake juicy beef with prunes in the oven without losing its taste and healthy qualities, and I will indicate the nutritional value of this dish so that you can choose a side dish for it to create a balanced lunch...

Nutritional value of the dish per 100 grams.

BJU: 15/12/7.

Kcal: 196.

GI: low.

AI: low.

Cooking time: 1 hour 30 min.

Number of servings: 6 servings.

Ingredients of the dish.

Beef - 1000 g.
Pitted prunes - 100 g (1 piece).
Garlic - 10 g (4-5 cloves).
Greens - optional.
Foil.

Marinade.

Soy sauce - 100 ml (10 tbsp).
Sunflower oil - 30 ml (3-4 tbsp).
Honey - 30 g (2 tbsp).
Lemon juice - 15 ml (2 tbsp).
Table mustard - 15 g (1 tbsp).
Spices for meat - 4 g (1/2 tsp).

Recipe of dish.

Let's prepare the ingredients.

For baking, you must always choose fresh, chilled beef; its meat has an elastic (when pressed with a finger, the dent returns to its previous shape), shiny red surface with moist edges, a pleasant milky smell and creamy-white soft fat. It is better if it is a young animal, the dish from it will be prepared faster and will turn out softer and more tender. Brisket, tenderloin, shoulder meat, thin and thick edges, as well as roast beef are suitable for baking.

The beef must be washed under cold water, remove the skin, excess fat (leave a little for juiciness) and veins.

Prunes must be washed and cleaned of impurities.

First of all, we start preparing the marinade. To do this, in a deep bowl, mix soy sauce (10 tbsp), honey (2 tbsp), sunflower oil (3 tbsp), lemon juice (2 tbsp), spices (1/2 tsp) and table mustard (1 tbsp).

We make deep cuts across the entire area of the meat.

Place the beef in a deep container and fill it with marinade. Cover the bowl with cling film and leave for 15-20 minutes.

Fill the prunes with hot water and leave to swell for 10-15 minutes. Then drain the liquid.

Set the oven to preheat to 200 C.

Cut the garlic into thin slices.

Cover the surface of the baking dish with a sheet of foil. We place the marinated meat on it, putting prunes and garlic into each hole.

Distribute the remaining dried fruits evenly over the surface of the beef. Pour the remaining marinade over everything.

Seal the contents of the pan tightly in foil.

If you want the meat to form an appetizing fried crust on the surface, remove the top part of the foil 10-15 minutes before cooking.

We check readiness by piercing the pulp with a knife or fork; if the juice is light (brown-transparent), then you can remove the pan from the oven.

Cut the finished tender juicy beef into small pieces. Serve this tasty and aromatic dish hot with fresh vegetables and herbs.

Bon appetit!

Pork goes well with sweet and sour sauce, but it will be even tastier if it is immediately stewed in such a sauce or with sour fruits. One of the leaders among such dishes is pork stewed with prunes. Meat prepared in this way has a harmonious taste and is tender, soft, and juicy.

Stewing pork with prunes is not difficult, and it is difficult to spoil this dish. However, knowing a few secrets will make the finished culinary product even more delicious.

The first secret is choosing the ingredients for the dish. It requires pork pulp, possibly with fat, the main thing is that the meat is fresh, from a young pig. Preference should be given to fresh or, in extreme cases, chilled meat. Prunes also need beautiful, smooth, not overdried, preferably already pitted.
If the pork was frozen, then it needs to be defrosted gradually. It is best to place it in a pan of water at room temperature and wait, changing the water periodically.
If the prunes turn out to be overdried, then they need to be soaked by pouring warm water for 15–20 minutes. You should not keep dried fruits in water for longer, as they can get wet and lose their shape. You will have to carefully remove them from prunes with pits.
By marinating the meat before cooking, you will help it cook faster and stay tender and juicy. This is especially true for meat that has been frozen. It is best to marinate pork for stewing with prunes in mayonnaise or fermented milk products; you can marinate it in brine or soy sauce. Vinegar-based marinades are undesirable in this case. The meat should remain in the marinade for 1.5–2 hours.
Cut the meat into pieces of different sizes (this depends on the recipe), but always across the grain. Otherwise, it will take a long time to cook, and then it will become difficult to chew. In addition, meat cut across the grain absorbs the sauce better.

You can stew pork with prunes on the stove or in a slow cooker, in tomato sauce or cream, in portions or as goulash. These subtleties depend on the chosen recipe.

pork – 0.5 kg;
pitted prunes – 100–150 g;
tomato paste – 100 g;
onions – 100 g;
salt - to taste;
ground black pepper - to taste;
ground red pepper - to taste;
vegetable oil (for frying) – as much as needed;
water - as needed.

Wash the prunes, cover with warm water and leave for 15 minutes.
Wash the meat and cut into pieces of one and a half to two centimeters.
Remove the prunes and squeeze to remove excess liquid. Cut into strips.
Peel the onion and cut into cubes.
Fry the meat in a frying pan in oil until it turns pale.
Add onions to the meat and fry them together for 10 minutes.
Season with salt and pepper, add tomato paste and prunes to the frying pan with the meat.
Fill with a glass of water and place on the stove.
Simmer covered over low heat for 1–1.5 hours, stirring occasionally and adding boiled water. The meat will be ready in an hour, but if you simmer it longer, it will become more tender and soak up the sauce better.

This is one of the most common recipes for cooking pork with prunes. Meat stewed over it can be served with any side dish, but most often it is served with potatoes.

Pork medallions stewed with prunes in cream sauce

Pork medallions – 0.8 kg;
pitted prunes – 100 g (8 large pieces);
olive oil – 25 ml;
butter – 50 g;
dry white wine – 100 ml;
chicken broth – 150 ml;
cream 30–35 percent fat – 50 ml;
chopped parsley – 10 g;
flour - as much as needed;
salt and pepper mixture - to taste.

Wash and dry the pork medallions. If you have a whole piece of meat, then cut it against the grain into portions.
Wash the prunes and remove the pits if necessary. Soak the dried fruits in warm water, keeping it in it for a quarter of an hour.
Make a cut in the center of each medallion and insert prunes into the cuts.
Mix flour with salt and pepper, roll medallions in it.
Place half a piece of butter in a deep frying pan and pour olive oil into it.
Fry medallions in a mixture of oils on both sides until a tender crust forms.
Mix the broth with wine, simmer the meat in this sauce until it has evaporated almost completely.
Pour in the cream, add the remaining piece of butter, cover with a lid and simmer over low heat for another 10 minutes.
Sprinkle with parsley before serving.

According to this recipe, pork with prunes is rarely stewed, but, most likely, only because it is not very well known, because a dish made according to it will decorate even a festive table.

pork – 1 kg;
tomatoes – 0.3 kg;
cabbage – 0.2 kg;
prunes – 0.2 kg;
onions – 100 g;
carrots – 100 g;
sour cream – 0.2 l;
garlic – 2 cloves;
salt, ground black pepper - to taste;
vegetable oil - as much as needed for frying.

Wash the meat and cut into small pieces.
Cut the onion into half rings and fry in oil.
Add the meat to the onions and fry them together until the meat changes color.
Place the meat and onions on the bottom of a cauldron or thick-walled pan.
Soak the prunes for 15 minutes, remove the seeds if necessary, and cut into not too small pieces. Place on meat.
Chop the cabbage and place in the next layer.
Grate the carrots and place on the cabbage.
Pour boiling water over the tomatoes and remove the skins. Cut into pieces of any shape, place on top of meat and other vegetables.
Add some salt and pepper.
Mix sour cream with garlic passed through a press, cover the contents of the pan with it.
Pour in a glass of water, cover with a lid and place on low heat.
Simmer for an hour, removing the lid from time to time and stirring the dish. Monitor the amount of water, adding more if necessary.

Despite the fact that the dish contains vegetables, there are not enough of them to eat it without a side dish. It goes well with mashed potatoes and stewed cabbage.

pork – 0.8 kg;
prunes – 0.2 kg;
onion – 0.2 kg;
bell pepper – 0.2 kg;
soy sauce – 50 ml;
vegetable oil – 50 ml;
spices - to taste;
water – 150 ml.

Cut the meat into not too small cubes.
Peel the prunes; if they are, cut into strips after soaking them in water.
Cut the onion into half rings.
Wash the pepper and remove the seeds. Cut into strips.
Pour oil into the multicooker bowl, add the meat and fry it for 10 minutes in baking or frying mode.
Add the rest of the ingredients. Mix the sauce with water and pour into the multicooker bowl. Add spices.
Close the lid and run the extinguishing program for an hour.

This is one of the simplest recipes for cooking pork stewed with prunes. Despite the simplicity of preparation, the dish turns out very tasty.

Pork stewed with prunes is perfect for lunch or dinner. It can also be served at the holiday table. This dish is usually served with a side dish of potatoes.

Juicy, melt-in-your-mouth pork cooked with healthy pitted prunes is a hearty lunch option for the whole family. Thanks to properly selected dried fruits, meat acquires unique spicy notes, a light smoked aroma and a subtle sweet and sour taste. An original and very tasty dish, worthy even of a festive table, can be made from simple, affordable ingredients. You just need to choose a good recipe.

Features of cooking pork with prunes

Pork with prunes can be cooked in the oven, slow cooker and in a frying pan. Fresh or chilled meat is cut across the grain, the pieces should be the same. If there is a little fat on the pulp, there is no need to cut it off, otherwise the dish will be tough. The pork will be tender and will cook much faster if you soak it for 1.5-2 hours in white wine, kefir, soy sauce, mineral water, a mixture of mustard and honey or any other marinade. Prunes that are too dry must first be soaked by immersing them in warm water for 20 minutes. The seeds must be carefully removed.

Recipes for pork with prunes

There are many proven ways to prepare flavorful pork with prunes. The meat is stewed, fried or baked until golden brown, served with a healthy vegetable side dish, creamy or spicy tomato sauce. The dish will turn out tasty and appetizing, as in the photo, if you choose quality products and follow the proportions indicated in the recipe.

In the oven

Time: 5 hours 35 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 256 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Pork with prunes in the oven is easy to prepare and turns out very appetizing. The main thing is to properly marinate the meat and cut it into a “book” or “accordion”. Place the pork on a cutting board and make several cuts across the grain at equal distances from each other (about 1.5 cm). The cuts should not be too deep, otherwise the dish will fall apart. If desired, raisins, dried apricots, and pieces of sweet and sour apples are added to the filling for the “pockets”. Instead of sour cream, which is an important component of mustard sauce, you can use 2-3 tablespoons of mayonnaise.

Ingredients:

pork – 1 kg;
prunes – 15 pcs.;
garlic – 2 teeth;
mustard – 3 tbsp. l.;
fat sour cream – 2 tbsp. l.;
salt – 0.5 tsp.

Cooking method:

Scald prunes with boiling water and squeeze.
Cut each fruit into 4-5 parts.
Mix with grated garlic. Add salt.
Separately combine mustard with sour cream.
Add a tablespoon of mustard sauce to the container with prunes and stir.
Make several cuts across the grain of the meat.
Fill the “pockets” with filling.
Brush the meat with mustard-sour cream sauce.
Wrap in foil.
Leave to marinate for 4 hours.
Bake for half an hour at 200°C.
Remove from oven, unwrap foil. Turn the meat over.
Bake until done (about 1 hour).

In a slow cooker

Time: 1 hour 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 194 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Pork cooked with allspice prunes, bell peppers and spices in a multicooker bowl turns out very tender and aromatic. It is recommended to pre-marinate the meat in lemon juice or fermented milk products (kefir, curdled milk, yogurt). If desired, soy sauce can be replaced with tomato paste. You can use any spices, but the best combinations with pork are cumin, oregano, basil, suneli hops, sumac, barberry, fennel, saffron, and mint. The finished dish is served with a side dish - boiled potatoes, rice, crumbly buckwheat.

Ingredients:

pork – 800 g;
prunes – 22 pcs.;
water – 150 ml;
soy sauce – 50 ml;
bell pepper – 200 g;
vegetable oil – 5 tbsp. l.;
onion – 200 g;
spices - to taste.

Cooking method:

Cut the meat into medium-sized cubes.
Place in a multicooker bowl and add oil.
Cook in the “Baking” or “Frying” mode for 10 minutes.
Soak dried fruits in water for 15 minutes. Squeeze and cut the fruit into strips.
Cut the onion into half rings.
Cut the bell pepper into strips.
Transfer the prepared vegetables and dried fruits to the slow cooker and stir.
Add spices.
Pour in soy sauce mixed with water.
Simmer for 1 hour with the lid closed in the “Stew” mode.

Pork chops with prunes in a frying pan

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 293 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Pork with prunes in a frying pan is an original dish made from available ingredients that does not require special skills or knowledge of complex culinary techniques. Before beating, it is advisable to wrap the pieces of meat in cling film or place them in a clean plastic bag without foreign odors. Frozen meat should not be beaten, as the texture will be damaged and tears will form. The process will be less noisy if you place a kitchen towel between the work surface and the cutting board on which the pork will be pounded.

Ingredients:

pork – 700 g;
prunes – 8 pcs.;
cheese – 200 g;
sour cream – 2 tbsp. l.;
salt - a pinch.

Cooking method:

Pour prunes with warm boiled water for 15 minutes, squeeze. Cut into small pieces.
Cut the pork into equal slices. The thickness of each piece should not exceed 1 cm, otherwise the meat will be difficult to beat off.
Add salt.
Beat with the serrated side of a metal or wooden mallet.
Fry in oil on one side until golden brown.
Turn the meat over and brush with sour cream.
Place dried fruits over pork.
Sprinkle with grated cheese.
Fry covered for 15 minutes.

Pork with prunes in tomato sauce

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 172 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Stewed pork with prunes will become even more juicy and flavorful if you cook it with a rich tomato sauce. Before frying, pieces of meat can be rolled in sifted flour to make the gravy thicker and richer. In this case, the flour should be pre-mixed with spices - ground black or red pepper, nutmeg, paprika. Onions can be replaced with leeks, which are 90% water and contain potassium, iron, magnesium, and calcium. The dish will resemble traditional goulash if you add some carrots and meat broth.

Ingredients:

pork – 500 g;
prunes – 15 pcs.;
tomato paste – 3 tbsp. l.;
water – 1 tbsp.;
onion – 100 g;
vegetable oil – 2 tbsp. l.;
spices - to taste;
salt - a pinch.

Cooking method:

Rinse dried fruits and pour warm boiled water for 15 minutes. If necessary, remove the seeds.
Gently squeeze, being careful not to mash the fruit. Cut into strips.
Cut the meat into medium cubes. Lightly fry on all sides in oil.
Add onion, cut into small cubes. Mix.
Fry for 10 minutes.
Add spices and salt.
Add prunes, tomato paste (no more than 90-100 grams).
Pour in warm water.
Stirring, simmer covered for 1.5 hours.
Remove from heat.

With vegetables

Time: 1 hour 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 157 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Pork with vegetables and prunes can be cooked not only in a cauldron or thick-walled pan, but also in portioned ceramic pots. This dish is popular in Bulgaria; it fills and warms you up perfectly. A suitable side dish for meat with dried fruits, cabbage, carrots and juicy tomatoes without skin - puree. Mashed potatoes will get an interesting texture and rich flavor when mixed with dill. The main condition is that the greens must be chopped very finely. The side dish is distributed in a continuous ring along the edge of a large serving dish, with pork placed in the center.

Ingredients:

pork – 1 kg;
prunes – 22 pcs.;
cabbage – 200 g;
water – 250 ml;
tomatoes – 300 g;
carrots – 100 g;
onion – 100 g;
garlic – 2 teeth;
low-fat sour cream - 1 tbsp.;
vegetable oil – 2 tbsp. l.;
salt - a pinch.

Cooking method:

Cut the onion into not too thin half rings.
Fry in oil until golden brown.
Add meat, cut into small pieces.
Fry until the pork changes color.
Stir and place on the bottom of a thick-walled saucepan or deep pilaf cauldron.
Soak prunes in warm water for 15 minutes. Squeeze and cut each fruit into 4-5 pieces.
Place dried fruits on the meat.
Chop the white cabbage and place in the next layer.
Grate raw carrots on top using a coarse or medium grater.
Add peeled, coarsely chopped tomatoes.
Add salt.
Grate the garlic and combine with low-fat sour cream.
Pour the sour cream and garlic sauce over the contents of the pan.
Add water, cover with a lid.
Simmer for about an hour on low heat, stirring occasionally.
Serve the dish hot.

Pork medallions with prunes in cream sauce

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 247 kcal per 100 g.
Purpose: for lunch.
Cuisine: European.
Difficulty: medium.

Hot medallions in a delicate creamy wine sauce are not only a satisfying, but also a beautiful dish for a special occasion. The meat must be thoroughly washed and dried, films and fat must be removed. The pork is stuffed with dried fruits so that each piece is saturated with the aromas of prunes and acquires a unique taste. An alternative is to add whole or cut into small pieces fruits into the sauce along with cream. Chicken broth can be pre-mixed with spices - thyme, rosemary, coriander.

Ingredients:

pork – 800 g;
prunes – 8 pcs.;
heavy cream – 50 ml;
dry white wine – 100 ml;
flour – 3 tbsp. l.;
parsley – 1 bunch;
olive oil – 2 tbsp. l.;
butter – 50 g;
chicken broth – 150 ml;
salt - a pinch.

Cooking method:

Cut the meat into 8 identical portions across the grain.
Soak prunes in warm water for 25 minutes. Squeeze.
Make a neat cut on each medallion. Place prunes into the resulting “pocket”.
Roll the meat in sifted wheat flour mixed with salt.
Melt 25 grams of butter in a frying pan, add olive oil.
Fry the medallions on both sides until beautifully golden brown.
Pour in wine and broth. Simmer until almost all the liquid has evaporated.
Add heavy cream, 25 grams of butter. Mix.
Cover with a lid and simmer for 10 minutes.
Sprinkle with chopped parsley and remove from heat.

Video

You want to diversify your usual meat dishes, but you don’t know how to do it in a tasty and interesting way. There is a great option for a holiday dish: pork with prunes in the oven. The pork turns out tender and flavorful, and the prunes add personality to the dish. The main thing is that the cooking process will not cause difficulties even for a novice housewife. Let's look at what we need for this dish and start cooking.

Product Set

Prunes – 80 grams;
Garlic – 2 cloves;
Mustard - 1 teaspoon;
Pork (pork neck) – 400 grams;
Onions – 1 piece;
Sour cream – 2 tablespoons;
Pepper;
Salt.

We will use pork neck as meat, but in general, pork tenderloin can also be used in this dish. So, let's find out how to prepare a delicious dish and we will get aromatic pork baked in the oven with prunes.

Step by step recipe

Before removing the dish, you can open the foil and let the treat brown. Pork with prunes in the oven recipe is perfect for a festive dinner. Its big advantage is that the dish turns out tasty, satisfying and aromatic. And most importantly, it is easy and simple to prepare.

By the way, there is no need to pour out the juice that the meat secretes; you can use it to make a delicious sauce with sour cream or tomato. With such a sauce, meat that is already tasty in itself will sparkle with new colors.

When serving, the meat can be placed whole, then cut into delicious pieces with prunes. The dish is complemented with fresh herbs, tomatoes or your favorite side dish.

We left the meat to soak, filling it with prunes and smearing it with sauce, but some people first sprinkle it generously with spices and leave it to marinate for several hours. As for prunes, it is best to fill them with water in advance; this is necessary so that during the baking process they do not burn, but also transfer moisture to the meat.

And if you want to serve a similar dish, but in a different form, then simply beat a layer of meat, put prunes on it and roll the whole thing, tie it with thread and bake it. The essence of the preparation is the same, but the presentation is completely different.

This recipe is far from the only one; there are many options for preparing this hearty and flavorful dish, but we have considered the simplest and most delicious.

Fueling up with protein, presented in the form of a piece of baked meat, is not only tasty, but also healthy. Especially if the pork is cooked with prunes and in the oven. These recipes with photos will show you how to profitably and tastefully “get rid” of the stock of meat in the refrigerator. “What about fat?” the most incredulous skeptics will probably ask. And we will cut it off and forget it as an absurd nuisance. Just remember that everything is good in moderation. A two-hundred-gram portion of pork will successfully satisfy the feeling of hunger, lift your spirits and not harm your health or appearance at all. Although... Avid meat eaters can slightly increase the daily intake. After all, it’s delicious!

Fragrant accordion pork with prune filling

The unusual design, wonderful taste and juiciness of the dish make it an excellent reason for the admiration of tasters during a large-scale feast or a small family dinner. And its cooking is so simple and fast that it doesn’t even have time to make you feel tired. Shall we get started?

What to take:

How to bake pork with prunes in the oven (interesting recipe with photo):

Wash the meat thoroughly. It is better to take fresh or chilled product, but not frozen. If there is bone, remove it. Remove excess lard. But not all. A little fat won't hurt. It will make the pork more juicy and tender. Turn a single piece into an accordion, as shown in the photo. To do this, make several cuts with a knife at a distance of about 3 cm from each other. In this case, there is no need to cut completely; leave the common base. Dry with paper towels.
To prepare the marinade, mix mustard, salt, pepper and chopped garlic. The addition of other spices in reasonable quantities is welcome.
Mix the ingredients thoroughly. Brush the pork with the mixture. Marinate for half an hour to half a day in a cool place.
Wash the prunes well. Pour boiling water over it. Dry.
Place a few dried fruits between the pieces of pork. Move the accordion to the matte side of the aluminum foil for baking. Wrap the meat, carefully pinching the ends. Instead of a foil wrapper, you can use a bag or baking bag. Place the pork stuffed with prunes in the oven. It must first be heated to 180 degrees. Cook the dish for 50-60 minutes. Then cut the top of the foil/bag/sleeve and bake until golden brown for about a quarter of an hour. At the last stage, you can increase the temperature to 200-210 degrees.
You can serve the delicious meat with rice, pasta or potatoes. But don't stop at the side dish. Fresh or pickled vegetables have never ruined a delicious dinner for anyone.

Fragrant, original, simple. What other arguments are needed to stop everything right now and delve into the recipe? And then, rubbing your hands in anticipation of a great dinner and compliments from your family, head to the kitchen?

Ingredients you will need:

How to cook the meat:

It is better to take pork of medium fat content. For oven baking, I usually use a neck or a spatula. Less often - ham. If there is a lot of lard, cut off the excess, leaving a not very thick layer. Wash the main ingredient. Dry and place in a container or bowl. Sprinkle with spices. Pour in a little vegetable oil.
Brush the meat on all sides with this mixture. Marinate for 1-2 hours. It could be longer.
Season the pork with salt before putting it in the oven. It is not necessary to cook earlier, as this may make the dish tougher.

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