Baked pork in a sleeve with garlic and herbs
Origin of the recipe
This recipe is a modern take on the traditional roasting method, popular in European and Slavic cuisine. The video shows how to cook pork so it stays juicy on the inside and develops a delicious crust on the outside. The meat is pierced, stuffed with garlic, marinated in a mixture of salt, pepper, and herbs, and then baked in a roasting bag at 190°C. It's the perfect dinner option: minimal effort, maximum flavor. Perfect for a festive table or everyday meals.
What do you need for cooking?
Ingredients
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Pork tenderloin (or shoulder)
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Garlic
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Salt
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Ground black pepper
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Provencal herbs
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Olive oil
Kitchen utensils
- Knife
- Board
- Baking tray
- Baking sleeve
Step-by-step recipe:
Step 1:
Prepare the meat: Place the pork on a cutting board and pat dry with paper towels. Trim off any excess fat if necessary.
Step 2:
Take a knife and make deep cuts all over the surface - not all the way through, but enough to insert the garlic.
Step 3:
Peel the garlic cloves, cut them in half and insert one into each cut.
Step 4:
Sprinkle the meat with salt and pepper on all sides.
Step 5:
Sprinkle the meat with Provencal herbs and distribute evenly over the surface.
Step 6:
Drizzle the meat with olive oil and rub it in with your hands to help the spices soak in.
Step 7:
Place the meat in a food bag, tie the ends, leaving some air inside.
Step 8:
Using scissors, carefully pierce the sleeve in several places - this will prevent it from tearing during baking.
Step 9:
Place the sleeve on a baking sheet and place in an oven preheated to 190°C. Bake for 1 hour and 15 minutes.
Step 10:
Remove from the oven, cool for 5-10 minutes, then cut open the sleeve and serve the meat with the juices.
Cooking tips:
Choose pork with a thin layer of fat—it makes the meat more tender and adds flavor.
Insert the garlic whole, do not chop it finely - it will release its aroma slowly and will not become bitter.
Don't overdo it with salt—the meat in the sleeve will "cook" in its own juice, and the salt will be distributed evenly.
If you don’t have Provencal herbs, use basil, thyme, oregano, or an Italian Herb Blend.
Be sure to pierce the sleeve before baking, otherwise it may burst from the steam.
Do not open the oven for the first 45 minutes - this is important for even heating and crust formation.
Check for doneness with a fork: if the meat is easily pierced and the juice is clear, it’s ready.
Serve with a side dish—potatoes, vegetables, rice, or buckwheat—they will soak up the aromatic juice perfectly.
