Pork marinade with wine. Video recipe

The juicy pork roast is a classic dish with a rich culinary history. To prepare it, you will need: – 2–2,5 kilograms of pork loin; – 6 cloves of garlic; – ½ teaspoon of dill seeds; – 1 and ¾ cups of meat broth; – 200 ml of dry white wine; – 1 head of onion; – ¼ cup of olive oil; – 2 sprigs of fresh parsley; – 2 sprigs of fresh marjoram; – 1 teaspoon of salt; – 2 tablespoons of flour.

Peel the garlic cloves and cut each in half. In the pork loin, make 12 punctures with a long narrow sharp knife and put half a garlic and a few dill seeds in each. Professional culinary specialists use a special tool for this, which is called a stuffing needle.

Peel the onion, rinse and cut into thin half rings. In a bowl, combine wine, warm broth, onion, salt, olive oil, add sprigs of herbs. Place the meat either in a tight plastic bag with a zip fastener, or in a container made of non-reagent materials with a tight lid, pour in the marinade, seal the bag or container, shake several times and refrigerate for 6-12 hours.

Drain the marinade into a separate bowl, put the meat in a deep roasting pan and bake in an oven preheated to 180 degrees for 2–2 ¼ hours, periodically pouring marinade over. Remove the roast from the oven, cover with foil and let the meat rest. Mix 2 tablespoons of the remaining marinade in a skillet with the juices released from the meat, heat, add sifted flour and cook a thick sauce. Serve the pork with garnish, sliced ​​and topped with sauce.