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Pork boujenina in mustard and mayonnaise

It takes minimal effort to prepare boujenina, and the result is succulent and flavorful baked meat. You can eat it as a second course, use it sliced or for sandwiches.

pork boujenina in mustard

Composition:

  • pork loin - 1 kg
  • mayonnaise - 200 gr.
  • mustard - 100 gr.
  • salt, pepper to taste

Cooking:

For cooking boujenina you should use a pork loin or another piece of meat of the correct longitudinal shape.

All the meat should be pork loin or another piece of meat of the correct longitudinal shape.

pork in mustard and mayonnaise

Salt and pepper the meat, smear it with mayonnaise and mustard and leave it to marinate in the refrigerator for 5-12 hours.
After that, tightly wrap the meat in foil and bake in an oven heated to 180 degrees Celsius for 1-1,5 hours. When piercing the ready meat, clear, but in no case not pink, juice should be released. Cool the meat without taking it out of the foil and then use it.
Bon appetit!

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