Garlic Herb Pork Baked in Foil

For the holiday table, spicy, juicy, delicious! Pork baked in foil in the oven according to this recipe is very flavorful due to the addition of fresh herbs and beautiful due to the paprika used for the marinade. This dish will decorate any feast, be it a holiday or a regular dinner.
cook time: 1h 10 min
Logan Winslow
Garlic Herb Pork Baked in Foil

Nutrition Facts (per serving)

278
Calories
24g
Fat
2g
Carbs
14g
Protein

Ingredients (3 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Vegetable oil 2 tbsp
Pork (carbonate) 500 g
Paprika 1 tsp
Lemons (juice of a third of a lemon) 0.3 pc
Thyme, thyme (3 branches) 10 g
Fresh rosemary (1 sprig) 10 g

Recipe instructions

Step 1

Step 1
How to bake pork with garlic in foil in the oven? Prepare your food. Take boneless pork, I have carbonated meat, but the neck, ham, or any fillet will do. My herbs are fresh, if you don’t find them, feel free to use dry ones, use the quantity to taste. In general, any spices you like will work here; the pork will be more flavorful.

Step 2

Step 2
Wash the meat well and then dry thoroughly with paper towels. I have chilled carbonade, if you use frozen meat, then defrost it first, using the defrosting tips that are written at the end of the recipe. I cut off excess fat, but you don’t have to do this. Take three generous pinches of salt and coat the pork well on all sides. Peel the garlic cloves, then cut each into 4 pieces.

Step 3

Step 3
Using a sharp knife, poke holes in the pork and insert a piece of garlic into each. This way the meat will be saturated with the taste of garlic from the inside.

Step 4

Step 4
Take a small cup and squeeze lemon juice into it. You can reduce the amount of juice or, on the contrary, increase it, it’s a matter of taste. Add vegetable oil to the juice. Add paprika and ground black pepper. If you are using any other seasonings, add them too. Stir the marinade.

Step 5

Step 5
Coat a piece of pork with the marinade, you can do this directly with your hands, lightly rubbing it into the meat.

Step 6

Step 6
Remove the leaves from the rosemary and thyme sprigs. Finely chop the rosemary with a knife.

Step 7

Step 7
Take several sheets of foil and overlap them. Place the marinated piece of meat in the middle and pour the remaining marinade on top. Sprinkle rosemary and thyme over the carbonation. If you are using dry herbs, sprinkle them on top of the meat as well.

Step 8

Step 8
Wrap the meat in foil. To be safe, I took a few more layers so that the juice would not leak out during baking. In this form, you can leave the meat to marinate for several hours in the refrigerator. But you can bake it right away, which is what we will do.

Step 9

Step 9
Preheat the oven to 190°C. Place the meat in a heat-resistant dish and bake for 50 minutes.

Step 10

Step 10
Then remove the pan, but do not turn off the oven, but increase the heat to 240°C. Carefully unwrap the foil and scrape the herbs off the meat, otherwise they will burn. Return the pan with the meat to the oven to brown. Bake it for another 10 minutes, no more, so that the meat does not dry out. Since the temperature will be very high, choose a durable pan; mine couldn’t stand it and burst, so I had to take an old baking sheet. Remove the finished meat from the oven and dry a little.

Step 11

Step 11
Serve the carbonade on a large platter with a green salad or any other side dish. Pour the juice that remains in the foil into a gravy boat and serve with the meat. Bon appetit!

Additional rubrics

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