Meat baked with mayonnaise

Meat baked with mayonnaise

This dish can be liked by the fact thatbaking meat, thanks to a layer of mayonnaise, you do not need to monitor its condition. It will not burn and will not dry up. Juice is also not required to water meat during frying.

Prepare meat baked with mayonnaise

You will need

  • - pepper;
  • - salt;
  • - mayonnaise;
  • - Pork.

Instructions

1

Choose for baking pork tail - this is the most fleshy part, located above the knee joint. If you do not like bacon, cut it around the edges, leaving a centimeter for juiciness.

2

If the piece is too thick, then make a strong salt solution and a disposable medical syringe, inject the brine into the meat.

3

You can bake frozen meat without even thawing a piece - juiciness and taste will eventually be just as wonderful.

4

Remove the skin from the meat, wash it. If desired, cut out the central bone. Smash the bottom of the pan with mayonnaise. Salt and pepper the meat to taste. Put the piece in a frying pan, spread the mayonnaise on top with a layer of 0,7 centimeters. Do not put grease on fat.

5

Preheat the oven to 220oC. Place the meat inside and bake, checking the readiness with a knife. If the knife enters the meat easily, and a clear liquid is released in the puncture or does not stand out at all - then the meat is cooked.

6

Immediately remove the meat, baked with mayonnaise fromOven. In order not to get dry, remove from the baking tray, otherwise it will absorb excess fat. Peel the mayonnaise off the meat, cover with a large plate and cool. The meat will become even softer and softer.

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