I like to bake my meats a lot, especially pork which can be enjoyed on all occasions.
Only here, how to successfully cook in the oven so that my roast in the chine is not too dry and remains soft?
Here are some tips to keep your meat tender and juicy as you wish.
Before putting your roast pork in the oven, leave it for ½ hour at room temperature so that your meat remains more tender when cooked, then place it in a suitable dish.
To season it, make a few holes in the meat with the tip of a knife and slide in strips of peeled garlic cloves .
Then sprinkle the top of your roast with a little herbs de Provence to flavor your meat during cooking. Season with salt and pepper.
Before putting it in the oven, place a knob of butter on top of your roast.
Preheat your oven to 210°C (thermostat 7) for 15 minutes.
It is not always easy, depending on the model of your oven, to convert temperature data into that of a thermostat.
To help you do it easily, remember that one thermostat unit corresponds to 30°C i.e., Thermostat 1:30°C, Thermostat 2:60°C, Thermostat 3:90°C and so on.
Count ½ hour of cooking for 500 g of meat . If your roast has a weight of 1.5 kg, the cooking time will therefore be 1h30.
Baste your meat from time to time with its cooking juices and remember to turn it over on all 4 sides.
But be careful, so that it does not lose its juice and dry out, do not prick it with a fork , use a spatula instead!
Halfway through cooking, add 1/2 glass of water (10 cl), if you think you don't have enough cooking juices and baste your meat again.
After cooking, to make the meat more tender, wrap your roast in aluminum foil and let it rest for 10 min .
Now you know all the tricks to make a tender, tender and juicy roast pork.
