Rinse and drain the pork fillet. Peel and chop the onion and garlic. Make little pockets in meat and put in there chopped garlic and onions.
Generously dress the pork with salt, pepper and different spices to taste. Put it into the ceramic or enamel bowl, cover with bread kvass, add the bay leaf, mint and vinegar. Put a lid on and store it in the fridge for 12 hrs.
Heat oven to 200C. Put the marinated pork meat on the baking tray and bake for 40-60 mins until ready. It should have a good golden crisp.
The buzhenina is served finely sliced, drizzled with juice produced during its baking.