Original cuisine - baked pork sirloin with basil, garlic, red onion and herbs

This is an "original cuisine" recipe for steemit, made by myself, with pictures.

To make this dish you will need the following ingredients:

• 1.2kg of Pork Sirloin
• 1 Small Red onion
• 4 Cloves of Garlic
• 1 Medium Sized Carrot
• Oil
• Salt
• Black Pepper
• Cayenne Pepper
• 3 – 4 Bay Leaves
• Basil

The preparation!

First prepare the marinade for the meat.

Chop the onion; fine grate the garlic (I don’t use garlic squeezers, but you can use one if you like); grate the carrot; crush the black pepper (you can use a readymade mixture) and mix it with the salt and the cayenne pepper.

At this stage you can also add to the marinade things like grated green apple or dry papaya fruit.

Mix all the ingredients for the marinade together with a bit of oil.

Now let’s prepare the meat guys!

You want to cut off any excess fat, but leave some for the meat to be juicier (a small life hack – don’t throw the cuttings away – you can always freeze them, and use them for a homemade kebab)

Put the meat on a baking tray on which you will later cook, oil the meat a little and add the marinade to the meat.

Leave it to rest for at least 2 hours (the longer it rests the better).

For best results, place the meat along with the marinade in a food bag, seal it off, give it a good mix and place in the fridge for 1 hour and 30 minutes (another life hack – be sure to place your sealed food bag on a plate).

After the long wait, take the meat out of the bag, shake off any marinade (do not throw it away) from it and fry it on each side until golden crispy.

Whilst you are doing this, don’t forget to preheat your oven to 180°C.

Put the meat back on the baking tray on foil, add the marinade to it, and add the basil leaves. Wrap it up and cook for 1 hour and 30 minutes.

Now I hope you had food before hand, as the smell of the baking meat in the oven, alongside the basil, will to your empty stomach no good!

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After 1 hour 30 minutes, place the oven on 200°C and take off the top of the foil. Cook for another 20-25 minutes (you can also use the grill option of your oven if you have one).

Take out the ready meat (before cutting it, let the meat rest for 10 minutes for the juices to spread around), cut it into serving portions and enjoy with a side dish.

I’m having a Rukkola and Iceberg leaves salad with vinegar dressing.

And of course don’t forget to pour yourself a glass of South African Pinotage and enjoy the weekend

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