Prepared with this recipe, the meat is best served with fresh bread.
Ingredients
- Wild boar meat, 1 kg
Marinade
- Cold water, 2 liters
- Fine-grain curing salt, 2 tablespoons
- Dried bay leaves, 4 pieces
- Whole allspice, 7 pieces
- Whole juniper berries, 7 grains
- Coarsely ground black pepper, 1.5 teaspoons
- Coriander, 1 teaspoon
- Dried rosemary, 1 teaspoon
- Dried marjoram, 1 tablespoon
- Garlic cloves, 5 cloves
- Thyme, 1 teaspoon
Preparation
- Crush the allspice, juniper, and coriander in a mortar, crush the bay leaves, peel and slice the garlic cloves with a sharp knife.
- Combine with the ground spices, cover with water, and simmer over low heat for about 10 minutes. Add salt to the cooled marinade, mix well.
- Completely cool the marinade, pour over the pork loin in a glass container, cover, and refrigerate for at least 12 hours.
- Place the marinated meat in an oven bag, seal with a clip, and place in a roasting dish.
- Roast at 190 degrees Celsius for about 60 minutes.
- Serve with bread.
