Today we are going to cook tender pork roast with fragrant garlic, bay leaves, celery root, and black pepper. To add an appetizing color and special flavor to the pork we will marinate it in red wine and vegetable oil.
Succulent pork tenderloin will become a good appetizer served to your guests. You can also take it for some picnic or make sandwiches with the pork and take with you for work. The key point is that homemade pork tenderloin is 100 times better than a sausage from supermarket.
- 1 carrot
- 2 bay leaves
- 1 bulb onion
- 1 celery root
- 1 garlic bulb
- 100 ml red wine
- 1 kg (2,2 lb) pork
- 100 ml vegetable oil
- black ground pepper – to taste
- black peppercorns – to taste
- sour cream – to taste
- salt – to taste
Peel a bulb onion and garlic bulb. Slice the ingredients. Peel and chop a carrot and celery root.
Wash pork carefully. Make deep cuts at a distance – 3 cm. Place a piece of the onion, garlic, carrot, and celery root in the cuts. Then put a peppercorn into each cut.
Rub the pork with salt and pepper. Transfer the meat to a bowl and pour red wine and vegetable oil above. Let the pork marinate for 6-8 hours. Then grease the meat with sour cream and arrange it on a baking tray covered with parchment paper. Bake the pork at 180°C (356°F) for 1,5 – 2 hours.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for roasted pork tenderloin? If so, please let us know in the comments below or write us an e-mail.