Garlic-roasted pork tenderloin (Buzhenina) from Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia (page 153) by Polina Chesnakova

  • garlic
  • pork tenderloin
  • Serves : 6-8

  • EYB Comments

    Garlic-studded pork refrigerates at least 6 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sour plum sauce (Tkemali)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Garlic-studded pork refrigerates at least 6 hours.

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