Boneless pork sirloin toast(cao ben diao liao kao xi leng zhu rou )

Boneless pork sirloin toast

Introduction:

"It's Roasted after pickling. It's a large piece of meat. It's probably a giant pig. The meat grain is thick. It's strongly recommended to slice it for bread, so as to avoid excessive flavor."

Production steps:

Step 1: use a large plate, put in the pork, add all the seasonings, rub well by hand, and then insert the ice around the meat to taste.

Step 2: coat or spray some oil on the baking pan.

Step 3: put the meat on the grill.

Step 4: cover the noodles with tin foil to keep the meat warm, warm and fragrant, 30 minutes per pound, 350f.

Step 5: after baking, use the broil function to roast the four sides for about 8-10 minutes. Observe with naked eyes and bake the surface until it feels slightly burnt.

Step 6: cool, slice and fold bread.

Materials required:

Pork sirloin: 1 large piece

Rosemary: 1 / 4 teaspoon

Basil: 1 / 4 teaspoon

Oregano: 1 / 4 tsp

Thyme: 1 / 4 teaspoon

Parsley: 1 / 4 teaspoon

Garlic: 1 teaspoon

Salt: right amount

Note: roasted with spices is very fragrant, the only shortage is that the meat has a sense of firewood, there is no way, the meat is too large, and afraid of not enough time to roast, pork and beef are not the same, not cooked, Cantonese old classic saying: words I (not) can speak, raw pork I (not) can build (eat). Hahaha, remember Zuxun.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Cao Ben Diao Liao Kao Xi Leng Zhu Rou