Roast pork with spices
6 servings
100 minutes
Pork stew with spices is a rich and aromatic dish of Russian cuisine that fills the home with coziness. The combination of nutmeg, cloves, thyme, and cinnamon gives the meat a deep spiciness, creating warm and rich notes. White wine and chicken broth turn into a delicate sauce during cooking that perfectly complements the meat. In the classic version, it is served with green peas and apple sauce, adding a refreshing contrast to the dish. This stew is great for family lunches and festive gatherings, evoking associations with home comfort and traditions.
1
Preheat the oven to 180 degrees. Pat the pork dry with paper towels.
- Pork tenderloin: 900 g
2
In a small bowl, mix salt, thyme, cinnamon, black pepper, nutmeg, and cloves. Rub this mixture onto the pork.
- Salt: 1 teaspoon
- Thyme: 0.8 teaspoon
- Cinnamon: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Nutmeg: pinch
- Ground cloves: pinch
3
Place the meat on a small baking tray. Insert the meat thermometer into the thickest part of the pork.
4
Roast the meat for 60-75 minutes or until the thermometer reads 64.5 degrees Celsius.
5
Transfer the pork to a plate and let it rest for 10 minutes.
6
Pour the wine into the baking dish and bring to a boil over high heat. Then add the broth and bring to a boil again. Boil for 2 minutes.
- Dry white wine: 175 ml
- Chicken broth: 150 ml
7
Remove fat from the juice in the pan. Slice the pork thinly. Garnish and serve on the table, possibly with peas and apple sauce. Drizzle everything with meat juice.
- Green peas: to taste
