Baked carbonade
6 servings
70 minutes
A piece of pork (less often - veal) tenderloin, cooked over a charcoal fire - that's what the French word carbonnade literally means. For this recipe, you need to look for a nice one-and-a-half-kilogram piece of raw boneless pork, intended for baking, at the market or in the supermarket.
1
Rub the fresh pork carbonade thoroughly on all sides with salt, ground black pepper, khmeli-suneli, and curry (the amount of spices can be adjusted to your taste, or you can use others that you prefer). Leave for about five minutes.
- Salt: to taste
- Ground black pepper: to taste
- Curry: to taste
- Khmeli-suneli: to taste
2
Place the marinated pork loin in a roasting bag (special plastic bags that withstand temperatures up to 200 degrees are sold in many supermarkets). Add bay leaves and allspice.
- Carbonade: 1500 g
- Bay leaf: 3 pieces
- Allspice peas: 7 pieces
3
Pour 100 ml of water and tie the sleeve on both sides. You can poke the surface of the sleeve in two or three places to let excess air out, or keep it sealed to retain all the aroma.
- Water: 100 ml
4
Preheat the oven to 200 degrees. Place the pork loin on a baking sheet and bake for fifty to fifty-five minutes. The smaller the piece, the less time it will need to cook — otherwise, the meat will turn out dry.
5
Remove the cooked carbonade from the oven, let it cool slightly, slice it into pieces 3-5 cm wide, and serve hot. The juice left at the bottom of the sleeve after baking can be used as a sauce.