How to properly roast a large piece of meat whole: it will be crispy on the outside and juicy on the inside
When roasting a large piece of meat whole, many housewives had to face a problem: it began to burn on the outside, but remained hard and raw on the inside.
To avoid this, you shouldn't get down to business without clarifying a few nuances. Let's talk about this in more detail.
The meat will have a golden crust and be juicy inside if:
- choose a suitable piece of carcass - beef tenderloin or neck, if it is pork, will do;
- before marinating or salting meat, you need to let it defrost - preferably naturally, by taking it out of the freezer and putting it in the refrigerator;
- after this, you can marinate the meat, but before putting it in the oven, you need to fry the piece in a frying pan on all sides - thanks to this, all the juices will remain inside;
- the meat is placed in a preheated oven and cooked until done at a temperature of 160-170 degrees;
- when ready, you need to transfer it to a mold or plate and cover with foil, leaving it like that for 5-10 minutes.
A tenderloin baked according to all the rules will not only please the eye, but will also be delicious to the taste.
