Pork Roast with Garlic, Mayo and SpicesJune 25th, 2011 in Main Dishes, Pork by Julia Volhina
Total cooking time: 6h 00min
Yet another pork roast – and it is spicy one. Slow cooking turns meat in this roast tender and juicy and it makes great dinner.
To save some time on preparation you can marinate meat in advance and then just put it to the oven 2-3 hours before it needs to hit the table.
Juices produced while meat was cooking make great addition when poured over the meat or its side dish of potatoes served with it.
- 3lb pork loin roast, boneless
- 6-7 garlic cloves
- 3-4 bay leaves
- About 1 cup of mayonnaise
- 1 tbsp of ground coriander
- 1.5 tbsp of ground black pepper
- 1.5 tbsp of paprika
- Salt to taste
How to prepare, step by step:
Prepare ingredients: you will also need cooking foil and a baking pan:
Start from preparing sauce: pour mayonnaise into mixing bowl:
Add all spices (1 tbsp of ground coriander, 1.5 tbsp pf ground black pepper and 1.5 tbsp of paprika):
Peel garlic, press it into the bowl (you can also mince it in blender or slice):
Salt to taste and mix:
Arrange double sheet of cooking foil big enough to fold the whole meat piece in the baking pan, put meat in (fat side down):
Using spoon or spatula spread about 1/4 of sauce:
Then turn meat so fat side is positioned up, and spread the rest of the sauce evenly, make sure to get sides:
Add bay leaves:
Pull top and bottom tips of foil together and fold tightly, then fold left and right tips; make sure there is no holes and sauce will not leak. Then put meat to the fridge to marinate for 2-3 hours:
Put marinated meat into oven preheated to 350F for 3 hours (if piece of meat is bigger – increase cooking time). Then take roast from oven, let foil to cool down a bit and unfold it:
Put meat to the plate and remove bay leaves:
Slice roast into portion pieces, pour them with sauce meat was roast in and serve with your choice of side dish:
I am confused on cooking time. The top of the page says to cook 2 hours before you eat. The directions say 3 hours for the roast, depending on size. Sounds great, I just want to get it right. Thanks
The cooking time will depend on the size of the piece of meat. The best choice is to go by the inner temperature while cooking (if you have a meat thermometer), it should be somewhere in between 150-160F.