- Thyme - 1 Art. a spoon
- Garlic - 10 teeth
- Dried apricots - 250 Grams
- Black pepper - 1 teaspoon
- Barbaris - 1 st. a spoon
- Salt - - To taste
- Pork loin (about 3 kg) - 1 Piece
- Paprika - 1 st. a spoon
- Lemon - 2 pieces
- Oregano dry - 1 st. a spoon
- Thyme dry - 1 st. a spoon
- Mixture of peppers - 1 teaspoon
- Sugar - 3 Art. spoons
- Carrots - 1,5 Kilogram
Here are all our ingredients (except meat). If there is no spice or herb available - do not despair, will come down and so. And here is our loin. We cut off the skin from the loin, cut the fat in the fat, we spin the dried apricots and garlic. Similarly, we make cuts in the meat itself, also we spin dried apricots and garlic. Salo cut a mesh depth of 5-7 mm. We rub the soup with spices from one side ... ... and on the other hand. We wrap the loin in a food film - and for the night in the refrigerator. Carrots cut into fingers about 6 cm in size. Mix carrots with several cloves of garlic, spices, sugar, salt, spices and a little lemon juice. We leave for the night to marinate. The next day we cut the loaf from the food film into the sleeve for baking, and there we put a little whole dried apricots. Bake for 40-50 minutes at 180-200 degrees. Pickled carrots, meanwhile, are fried in vegetable oil over medium heat. You do not need to fry, just let it slip. Meat after the specified time we take out of the sleeve. Half of the sauce, which is separated from dried apricots, is mixed with the stewed carrots. The remaining half of the sauce along with the loin is placed on a baking sheet covered with foil, and bake for another 15 minutes at 200 degrees. The ready-made loin is only chopped into portions and served together with a carrot garnish. Bon Appetit!
Servings: 10