Pork with Garlic and Pine Nuts
Main Dishes • European
Description
If you don't have pine nut oil — no worries, you can use regular oil; garlic already gives a good aroma, and rosemary as well... Although good meat is quite fine on its own.
Ingredients
- Garlic 4 cloves
- Pork Neck 5 lbs
- Dried Rosemary to taste
- Ocean salt to taste
- Green peppercorns 8 pieces
- Allspice berries 4 pieces
- Bay leaf 1 piece
- Coriander essential oil to taste
- Vegetable Oil 1 tablespoon
- Pistachios 1 tablespoon
Step-by-Step Guide
Step 1
Grind salt, black pepper, rosemary, and coriander in a mortar. Rub the mixture into the pork.
Step 2
Peel the garlic, cut each clove in half lengthwise. Make incisions in the pork and stuff them with garlic.
Step 3
Lay out the baking foil on the table glossy side up, crosswise in 2 layers. Place the bay leaf and allspice in the center, drizzle with oil, and rub the pork with the oil before placing it on top of the bay leaf. Sprinkle with pine nuts.
Step 4
Tightly seal the foil, wrapping it with another layer on top. Let it sit like this for about an hour.
Step 5
Preheat the oven to 355°F, place the pork inside, and let it roast for 2 hours, then take it out and enjoy. What remains is even better eaten cold, thinly sliced in sandwiches.
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