- Tomatoes - 5 pieces
- Sweet pepper - 1 piece
- Hot pepper - - To taste
- Bulb - 1-2 pieces
- Korean Tea - 800 Grams
- Salt, pepper, sugar - - To taste
- Apple - 1 piece
- Omentum - 100 Grams
- Lemon - 1/2 Pieces
- Olive oil - 2 items. spoons
Let's start with the preparation of the sauce. First, we will thoroughly wash our vegetables. Tomatoes are peeled (for this purpose it is good to dip tomatoes with boiling water - the peel is peeled off very easily), we remove the peppers from seeds, and the onion is cleaned. With the help of a blender, processor or combine, grind the whole thing to a homogeneous consistency. The resulting mashed potatoes are not yet a sauce - we put it into a saucepan, put it on medium heat and boil it with slow boiling until the desired consistency is obtained. In the meantime, our sauce is brewed - we will make a loin. To do this, we take the loin, cut into small pieces, and from the front side of each of the pieces we make a sufficiently deep incision in the direction of the bone. For clarity, see the photo - we should get a kind of pocket. Each piece of meat is salt and pepper, and in the pocket we put 2-3 small slices of apple. Once again, rub it with salt and pepper. To the loin is not dry and remained juicy, we need an omentum - a kind of mesh of fat that covers the internal walls of the organs of the animal (pig or sheep). You can buy in any market and in most supermarkets. We wrap each piece of meat with our stuffing box. The koreika should appear as though in a bag from an epiploon. Preheat the oven to 200 degrees. Prepared meat put in a dry frying pan or other form for baking and put in the oven. So, the meat is baked - you can return to the ketchup, which by this time, properly boiled and changed color to a characteristic red. We cook until the liquid in the ketchup remains quite a bit. As the liquid boils up, we start with a spoon to mix the ketchup more and more actively, as otherwise the thick ketchup will start to burn. Stirring, boil the sauce until the consistency of ketchup, and literally 30 seconds before the end of cooking, we add salt, pepper, sugar (to taste) in ketchup, as well as juice of half a lemon and a little olive oil. Stir - and remove from heat. When the stuffing box on the meat is completely dissolved, and the meat is covered with a brown crust - then the dish is ready. We serve our loin with cooked homemade ketchup, fresh herbs and garnish. Pleasant! ;)
Servings: 3-4