Oven-roasted pork chop
Oven-roasted pork is one of those dishes that brings back memories of family meals, moments spent together, and the culinary traditions that surround us. This recipe is not only simple but promises to transform a piece of meat into a succulent delicacy, full of flavors. Get ready to discover how to achieve the perfect pork roast, which can be the star of any festive meal or a weekend treat!
Preparation time: 20 minutes
Marinating time: 12 hours
Baking time: 2 hours
Total: 14 hours 20 minutes
Servings: 8
Ingredients:
- 2 kg pork (shoulder or loin, preferably with a bit of fat for juiciness)
- 1 cup olive oil (or vegetable oil)
- 2 cups red wine (choose a quality wine, as its flavor will influence the roast)
- 1 head of garlic (about 10-12 cloves)
- 1 tablespoon chopped thyme (fresh or dried)
- 3 bay leaves
- ½ teaspoon freshly ground pepper
- 1 tablespoon salt
Preparation:
1. Preparing the meat: Start by cutting the pork into suitable pieces, about the size of a palm. This will help the meat cook evenly and absorb the flavors from the marinade.
2. Preparing the marinade: Peel and crush the garlic well. You can use a mortar or simply a garlic press. Mix the crushed garlic with olive oil, red wine, thyme, bay leaves, pepper, and salt in a large bowl.
3. Marinating the meat: Place the pieces of meat in the marinade, ensuring they are completely covered. Cover the bowl with plastic wrap and let it sit in the fridge for 12 hours. This step is essential as marinating will help the meat become tender and flavorful.
4. Preparing for the oven: After 12 hours, preheat the oven to 180°C. Remove the bowl from the fridge and place the meat, along with the marinade, in a Roman pot that has been soaked in water beforehand. This will help retain moisture during baking.
5. Baking: Cover the pot with a lid or aluminum foil and place it in the oven. Bake for 2 hours. Halfway through, check the meat; if necessary, you can add a little water to maintain moisture. In the last 30 minutes, remove the lid to allow the meat to brown nicely.
6. Serving: Once the roast is ready, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute within the meat. Serve the roast with creamy mashed potatoes and a fresh salad, or with a portion of warm polenta, which will perfectly complement the rich flavors of the meat.
Suggestions and variations:
- Add vegetables: You can add vegetables like carrots, onions, or potatoes to the Roman pot for a complete one-pan meal.
- Flavor variations: Experiment with different herbs, such as rosemary or sage, to change the flavor profile of the roast.
- Wine alternative: If you do not consume alcohol, you can replace the wine with grape juice or beef broth, but the flavors will not be as deep.
Nutritional benefits: Pork is an excellent source of protein, B vitamins, zinc, and iron. When consumed in moderation, it can be part of a balanced diet.
Frequently asked questions:
- Can I use another type of meat? Absolutely! This recipe also works with chicken or beef, but the cooking time will vary.
- How do I store leftover roast? The roast can be stored in the refrigerator in an airtight container for 3-4 days. It can be reheated in the oven to maintain juiciness.
- What drinks can be paired with the roast? A dry red wine or a pale ale would be excellent to complement the flavors of the dish.
Oven-roasted pork is not just a delicious dish, but also an opportunity to create precious memories around the table. Whether you prepare it for a special occasion or just to indulge yourself, each bite will bring joy and satisfaction. Don’t forget to adapt the recipe to your tastes and experiment with ingredients so that you create your own version of this culinary classic!
Ingredients: 2 kg of pork (ham, muscle) one glass of oil, 2 glasses of red wine, one head of garlic, crushed thyme, 3 bay leaves, half a teaspoon of freshly ground pepper, one tablespoon of salt
