Baked Pork under Cheese, Injected with Cream
A very simple to prepare juicy and tender meat with a light creamy note. A culinary or regular syringe (preferably with a wide needle) will work for this. Rice, potatoes, or pasta would be excellent as side dishes. The recipe is designed for 6–8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- pork 1 kg
- cream 50-70 ml
- cheese 100 g
- cream 50 ml
- garlic clove 2-3 clove
- greens to taste
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 12
Draw the cream into the syringe. Make injections across the entire surface of the meat.
Step 2 of 12
Brush the top of the meat with cream. Salt it.
Step 3 of 12
Cover with foil and place in the oven. Bake for 40 minutes at a temperature of 180 degrees.
Step 4 of 12
Finely chop the greens.
Step 5 of 12
Grate the cheese using a fine grater.
Step 6 of 12
Add garlic passed through a garlic press.
Step 7 of 12
Salt and pepper.
Step 8 of 12
Mix and pour in the cream.
Step 9 of 12
Add the chopped greens.
Step 10 of 12
Mix.
Step 11 of 12
Remove the meat from the oven and remove the foil.
Step 12 of 12
Spread the cheese-cream sauce over the hot meat. Return to the oven. Bake for another 20 minutes at a temperature of 180 degrees.
