Pork tenderloin in the oven

Pork is great for roasting in large chunks, as it is a tender and soft meat, and enough fat ensures a crispy golden skin. Pork is easily combined with a variety of side dishes and almost all vegetables.

Ingredients

• 50 g of pork tenderloin
• fat cut from a tenderloin or a piece of lard
• 25 g of oil
• 1 clove of garlic
• 50 ml of water
• olive oil
• salt and pepper

Directions

1. Preheat the oven to 210 degrees.
2. Stuff the meat with pieces of fat together with a clove of garlic cut into 3-4 slices.
3. Put the meat in a baking dish, put butter on top, and pour water into the form. Add salt and pepper.
4. Bake in a preheated oven for 45 minutes. After 25-30 minutes, remove the form from the oven and pour the juice over the meat. If all the liquid has boiled - add a little water. The tenderloin is ready when the meat is ruddy and crispy on top and completely roasted inside.