Russian Pork Roast Recipe – Russian Special
This pork roast recipe features a spice-rubbed roast pork stuffed with garlic, herbs, and spices, creating a dish as flavorful as it is appealing. Slow-cooked to perfection, the pork belly roast boasts a crispy skin and tender meat infused with aromatic spices and herbs. While its richness makes it ideal for special occasions like Christmas and Easter, it’s a dish best savored on those memorable celebrations rather than every weekend.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Russian Mushroom Julienne Ingredients :
- 2 ¼ pounds bone-in pork loin chops
- 3 tomatoes, sliced
- 2 onions, sliced
- ¾ cup shredded Gouda cheese
- 1 clove garlic, crushed
- salt and freshly ground black pepper
- 3 tablespoons prepared yellow mustard
How To Make Russian Mushroom Julienne
Preheat the oven to 425 degrees F (220 degrees C).
Cut the pork loin chops into 1/4-inch slices lengthwise, leaving them connected at the bottom so they can open up like a book. Fill the slices with tomatoes, onions, and Gouda cheese.
In a bowl, combine crushed garlic with salt, then mix in mustard and pepper. Spread this mixture evenly over the pork. Press the slices together firmly and wrap the pork in aluminum foil.
Bake in the preheated oven for approximately 1 hour and 30 minutes. Unwrap and continue baking until the pork is nicely browned, about 30 minutes longer.
Recipe Notes:
Garlic Infusion: Prick the roast and tuck slivers of garlic deep into the meat to evenly disperse flavor.
Spice Rub: Use a bold blend of aromatic spices and chopped herbs to coat the roast thoroughly for maximum flavor penetration.
Slow Roasting: Roast slowly to ensure the meat becomes tender while the exterior achieves a satisfying crisp.
Rest Before Serving: Let the roast rest after cooking—this helps the juices redistribute and improves slicing.
Serving Suggestions: Serve slices of roast warm alongside roasted vegetables, creamy mashed potatoes, or hearty holiday sides.
