Buzhenina (Russian Roast Pork)

🧂 Ingredients

• 1.5 kg Pork loin(A boneless pork loin roast is ideal. Trim excess fat if desired, but leave a thin layer for moisture and flavor.)
• 10-15 cloves Garlic(Adjust to your preference. Larger cloves can be cut in half lengthwise.)
• 3-5 whole Bay leaves(Dried bay leaves are standard.)
• 1 tbsp Black peppercorns(Freshly cracked black pepper provides the best flavor. You can also use pre-ground black pepper.)
• 2 tbsp Salt(Kosher salt or sea salt is recommended. Adjust to taste and size of the roast.)
• 1/2 cup Water or Broth (optional)(For basting during roasting, if desired.)

👨‍🍳 Instructions

1. 1

   Prepare the pork loin for studding. Using a sharp knife, make deep incisions (about 1.5-2 inches deep) all over the surface of the pork loin. Space them about 1-1.5 inches apart.

   ⏱️ 10 minutes
2. 2

   Stud the pork with garlic and bay leaves. Peel the garlic cloves. If they are large, cut them in half lengthwise. Insert a garlic clove and a piece of bay leaf (you may need to tear them) into each incision. Push them in as far as they will go.

   ⏱️ 15 minutes
3. 3

   Season the pork generously. In a small bowl, combine the black peppercorns (crush them slightly if whole) and salt. Rub this mixture all over the pork loin, ensuring it's well coated. Press the seasoning into the nooks and crannies.

   ⏱️ 5 minutes
4. 4

   Marinate the pork. Place the seasoned pork loin in a large resealable bag or a non-reactive dish. Cover tightly. Refrigerate for at least 12 hours, or preferably 24 hours, to allow the flavors to penetrate deeply.

   ⏱️ 12-24 hours
5. 5

   Preheat the oven. Remove the pork from the refrigerator about 30-60 minutes before roasting to bring it closer to room temperature. Preheat your oven to 180°C (350°F).

   ⏱️ 30-60 minutes (resting)
6. 6

   Roast the Buzhenina. Place the marinated pork loin, fat-side up if there's a distinct fat cap, in a roasting pan. If using, you can add about 1/2 cup of water or broth to the bottom of the pan to help keep the roast moist and create drippings for a sauce.

   ⏱️ 2 hours to 2 hours 30 minutes
7. 7

   Monitor the internal temperature. Roast for approximately 2 to 2.5 hours, or until an instant-read thermometer inserted into the thickest part of the roast (avoiding garlic or bay leaves) registers an internal temperature of 71°C (160°F). The surface should be nicely browned and caramelized.

   ⏱️ Continuous monitoring
8. 8

   Rest and cool the roast. Once cooked, carefully remove the pork loin from the oven. Transfer it to a cutting board and let it rest for at least 15-20 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and moist roast. After resting, allow the Buzhenina to cool completely to room temperature, or chill it in the refrigerator for easier slicing.

   ⏱️ 20 minutes (resting) + cooling time
9. 9

   Slice and serve. Once cooled, slice the Buzhenina very thinly against the grain. Serve cold as part of a charcuterie board, appetizer, or as a main course with traditional accompaniments like mustard, horseradish, or pickles.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Serve cold for the best texture and flavor as a cold cut.
• ✓Buzhenina is an excellent addition to holiday feasts and special occasions.
• ✓Traditionally served with sharp mustard (like Russian mustard) or horseradish sauce.
• ✓For an even more intense garlic flavor, you can lightly smash the garlic cloves before inserting them.

🔄 Variations

• Add fresh herbs like rosemary or thyme sprigs along with the garlic when studding the pork.
• Use a mix of garlic and small pieces of cured ham or bacon for extra richness.
• Rub the pork with a mixture of paprika and cumin for a slightly different flavor profile.

🥗 Nutrition

Per serving