Pork roast with cheese topping and white wine

Tip: tap a step to mark it as done.

1. Score the pork, then use a sharp knife to make small holes in it. Insert pieces of garlic into the holes.

2. Prepare the marinade to taste, for example with 3 tbsp oil, 2 tbsp mustard, a pinch of chili and turmeric, chopped fresh rosemary, and parsley. Pour it over the meat and arrange the onion, cut into petals, and pieces of garlic around it.

3. Rub the marinade thoroughly over the entire piece of meat, season with salt, cover with plastic wrap or aluminum foil, and let marinate overnight.

4. The next day, grate the cheese and mix it with a little mayonnaise and pressed garlic. Spread the mixture over the top of the meat, smooth it with your palms, and pour white wine into the pan around the meat.

5. Place the meat in an oven preheated to 170°C (340°F) and roast covered with aluminum foil for about an hour and a half.

6. After an hour, remove the foil and finish roasting uncovered until the cheese topping is browned.

Tip: Add the mayonnaise to the cheese a little at a time, just until the mixture is spreadable. If the topping is too loose, it will slide off the meat into the roasting pan.

This recipe was translated from the Slovak original: Sviatočná bravčová pečienka so syrovou perinou na víne