Pork in honey sauce with cherry jam

Pork in honey sauce with cherry jam


Pork (neck) — 700 gr.
Honey — 2 tbsp.
Cherry jam — 4 tbsp.
Lemon juice — 2 tbsp.
Carnation — 8 pcs.
Salt and ground black pepper

To prepare the sauce, mix honey and cherry jam, pour in fresh juice of whole lemon or lime. You can replace the jam with jam, but do not take too sweet jam, it should be sour. Instead of a cherry, you can take, for example, cranberries.

  1. Wash and dry the pork neck, cut off excess fat and film.
  2. Make cross-cuts on meat, the depth of cuts is about 1-2 cm.
  3. Smear meat with honey sauce. For fragrance, you can insert a few carnations into the incisions.
  4. How to sprinkle the meat with salt. If desired, freshly ground pepper, you can take a mixture of different peppers, it will be even more fragrant.
  5. Preheat oven to 180 degrees.
  6. Wrap the meat in aluminum food foil, wrap tightly so that the juice does not leak.
  7. Place the foil-wrapped meat in a baking dish.
  8. Put a bowl of water on the lower level of the preheated oven to make the meat juicier.
  9. Send the meat to the oven to bake at a temperature of 180-190 degrees. Bake for about 50 minutes, then remove the foil so that the meat is browned. Without changing the temperature, cook the meat for another half an hour.
  10. Remove the meat from the oven, let it rest for about 15 minutes, pour out the separated juice.
  11. Cut into pieces and serve with your favorite side dish: potatoes, rice, fresh or baked vegetables.
Pork in honey sauce with cherry jam
Pork in honey sauce with cherry jam

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