- Young pork - 0.6 Kilogram
- Ground black pepper - 0,5 st. spoons
- Garlic - 6 Dollek
- Salt - 0.5 teaspoons
- Parsley - 1 To taste
- Broth potato with onions - 1 To taste
1. First of all, thoroughly rinse under a running water a piece of young pork. Then we pierce the meat from all sides with a knife. 2. In a bowl, or any other convenient dishes lay out the meat, and pour it pre-cooked potato-onion broth. Cover the dishes with a lid and leave for about thirty minutes. 3. In the bowl, mix the pepper and salt, and the resulting mixture of natrem whole piece of meat (including incisions). We'll leave the meat for another thirty minutes. 4. We'll clean the garlic, wash it in cold water and then cut it with plates. 5. Now prepare the pan or pan. We cover with foil. Pieces of garlic fill all the incisions in the meat and then put a piece of meat on the foil. Carefully wrap it with foil, and send it to a preheated oven (about forty minutes, oven temperature two hundred degrees). 6. After we take out, we unfold the foil, and bake for another forty minutes (on each side for twenty minutes), until the appetizing crust. You can serve with greens.
Servings: 4