After Learning This Cooking Trick, I Never Cook Meat In Any Other Way

Remember that juicy, flavorful pork roast you only dreamed about? Well, say goodbye to dry, overcooked meat and hello to a mind-blowing cooking trick that will change your life (or at least, your dinner routine). This recipe isn’t just about throwing ingredients together; it’s about unlocking the potential of a simple pork roast using a clever technique.

Intrigued? Let’s dive in!

Ingredients

For the pork:

• 1.5 kg (3 lb) pork roast (any cut with good marbling will work)
• 50 g (1.8 oz) melted butter
• 5 g (0.2 oz) sweet paprika

For the filling:

• 50 g (1.8 oz) ham, chopped
• 100 g (3.5 oz) mozzarella cheese, shredded
• 70 g (2.5 oz) green olives, pitted and chopped
• 1 tomato, seeded and diced
• 10 g (0.4 oz) garlic, minced

For the sauce:

• 200 ml (6.8 fl oz) red wine
• 100 g (3.5 oz) plum jam
• 10 g (0.4 oz) sweet paprika
• 5 g (0.2 oz) salt

Additional:

• 400 g (14 oz) potatoes, peeled and quartered
• 50 g (1.8 oz) tomatoes, chopped
• 50 g (1.8 oz) red bell pepper, chopped
• 5 g (0.2 oz) garlic, minced
• 10 g (0.4 oz) parsley, chopped
• 50 g (1.8 oz) sour cream
• 40 ml (1.4 fl oz) olive oil

The Magic Trick

Here’s the secret weapon of this recipe: butter injection. Instead of simply rubbing butter on the outside of the roast, we’ll inject it throughout the meat, ensuring an even distribution of flavor and moisture. This trick prevents dryness and infuses every bite with rich, buttery goodness.

Step-by-Step

1. Prep the pork: Preheat your oven to 180°C (350°F). Using a sharp knife, make small incisions all over the pork roast, about 1-2 cm deep.
2. Inject the butter: Fill a syringe with the melted butter and slowly inject it into the incisions, distributing it evenly throughout the meat.
3. Season and sear: Rub the outside of the pork with the sweet paprika and sear it in a hot skillet with a little oil until golden brown on all sides.
4. Assemble the filling: Combine the chopped ham, mozzarella, olives, diced tomato, and minced garlic in a bowl.
5. Stuff the pork: Using a sharp knife, carefully make a pocket in the center of the pork roast. Don’t cut all the way through! Gently stuff the prepared filling into the pocket.
6. Roast with potatoes: Place the stuffed pork roast on a baking tray with the quartered potatoes around it. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the pork reaches 75°C (167°F).
7. Make the sauce: While the pork roasts, prepare the sauce. In a saucepan, combine the red wine, plum jam, sweet paprika, and salt. Bring to a simmer and cook until thickened slightly, about 5 minutes.
8. Finish and serve: In the last 10 minutes of roasting, remove the pork from the oven and brush it with the prepared sauce. Add the chopped tomatoes and red bell pepper to the baking tray and continue roasting for 10 minutes more.
9. Rest and enjoy: Once cooked, transfer the pork to a cutting board and let it rest for 10 minutes before carving. Serve with the roasted potatoes, pan drippings, and a dollop of sour cream garnished with chopped parsley.

Tips

• Use a meat thermometer to ensure perfect doneness. The internal temperature of the pork should reach 75°C (167°F) for a juicy and flavorful result.
• For a thicker sauce, you can simmer it for a longer time or add a cornstarch slurry.
• Get creative with the filling! You can use different types of cheese, olives, and vegetables based on your preference.
• This recipe is easily adaptable to different cuts of pork. Just adjust the cooking time accordingly.

So, ditch the boring pork roasts and try this amazing recipe with its magic butter injection