Baked pork loin, stuffed with carrots and garlic recipe with photos step by step

Ingredients

	pork loin — 1.5-2 kg
	carrots — (a couple of small or one large) 150 grams
	garlic — 6-8 cloves
	vegetable oil — 50 ml
	lavrushka — 1 leaf
	salt — 2 teaspoons
	ground pepper — 1 tsp.
	other spices — to taste

Pork loin is an excellent meat in terms of taste. Stuffed with carrots and garlic, it turns into a real delicacy. The loin is served as a hot dish, and if you leave it in the refrigerator,

(a couple of small or one large) 150 grams of carrots

6-8 cloves garlic

50 ml vegetable oil

1 leaf of lavrushka

2 teaspoons salt

1 tsp ground pepper

to taste other spices

How to cook Baked pork loin, stuffed with carrots and garlic

Pork loin is an excellent meat in terms of taste. Stuffed with carrots and garlic, it turns into a real delicacy. The loin is served as a hot dish, and if left in the refrigerator for a day, we will get a wonderful snack. Tender pork loin stuffed with carrots is the best dish for a festive feast.

Step-by-step recipe

1.	It is necessary to cut the carrot lengthwise into thin cubes, 0.5-1 cm thick. If the carrot is long, then you can divide it in half. Garlic is also cut along the bars of the same thickness.
2.	We transfer the chopped vegetables to a deep plate, a little seasoned with spices and salt. Pour over everything with sunflower oil (1/3) and mix thoroughly. It is better to cover the plate and leave the carrot and garlic to be saturated with flavors for half an hour.
3.	To stuff the loin with carrots, you need to make a deep incision with a thin knife. The slot is made a little longer than our bar, so that the carrot does not stick out, but hides in the meat pulp. Distribute both carrots and garlic cloves evenly in the meat.
4.	Now mix the remaining oil with salt and spices. lavrushka. Rub the pork loin with the resulting aromatic mixture. We wrap it in 2-3 layers of aluminum foil and send it to the refrigerator for 6 hours.
5.	In the oven, we set the temperature to 180 degrees. We send a stuffed loin there. Bake for 2 hours. 30 minutes before cooking, you need to remove the foil so that the meat turns brown. You can periodically water the resulting juice. Before serving, let the pork cool in the oven for half an hour.
6.	We cut the meat between the bones so that each portion is on its own rib. Any fresh and baked vegetables are suitable as a side dish.

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