Meat in mustard marinade Juicy, fragrant, incredibly tasty meat, marinated and baked in mustard marinade, with grains of black and white mustard, dried tomatoes, coriander and fresh herbs! The pork chop on the rib is one of the most valuable parts of the pork carcass, and cooked in this way, it will please the lovers of a delicious and beautiful meal! Incredible bouquet of flavors and aromas! A real festive dish!
Ingredients:- Pork chop on the rib (bacon) 1500 g
- Basil green fresh 0.2 bunch
- Parsley fresh 0.2 bunch
- Garlic 2 cloves
- Mustard 2 tbsp. l.
- Mustard in seeds 1 g
- Mustard in seeds black 1 g
- Coriander dry 3 tsp.
- Tomatoes dried with oregano 2 g
- Olive oil 100 ml
- Salt 4 tsp.
- Black pepper powder 1 g
- Step 1 We need pork with a rib portion, fresh parsley and green basil, mustard, white and black mustard seeds, dried tomatoes with oregano (ready-mixed spices), coriander seeds, garlic, olive oil, salt, freshly ground black pepper.
- Step 2 Mix dry spices: dried tomatoes with oregano, black and white mustard seeds, coriander, salt, black ground pepper. Stirring.
- Step 3 Add the crushed garlic, the prepared mustard, pour in the olive oil.
- Step 4 Add the chopped parsley and basil. Stir our spicy mixture.
- Step 5 In the meat we make shallow punctures with a sharp thin knife, spread it into some shape and completely cover it with marinade, from all sides, as if rubbing it into meat. Cover and put in the refrigerator for about an hour, periodically turning and rubbing the marinade.
- Step 6 Next, wrap it in foil, and put it in a sleeve for baking and bake for about 50 minutes at 170-180 C. 10 minutes before readiness, you can cut the sleeve or remove the foil, so that the meat formed a fried crust. We serve immediately after cooking, cutting into portions, orienting ourselves along the ribs.