Dishes from a piece of pork in the oven. Pork baked in foil in the oven - recipes with photos. Pork steaks with mustard and honey

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How do we cook pork in the oven

We need:

• Pork - about 1 kg
• Garlic - 8-12 cloves
• Salt (preferably coarse, without iodine) - to taste
• Pepper and spices - to taste

We most often use salt, ground black pepper, red paprika and - according to the mood - a dried mixture of ground Italian herbs. All ingredients are easy to buy in the nearest supermarket.

Preparation of meat - on the strength of 15 minutes.

Rinse the pork tenderloin thoroughly under running cold water. We carefully dry it (!) And arm ourselves with a convenient sharp knife.

We make small and frequent cuts in depth - over the entire surface of the pork.

In these cuts we will push the pieces of garlic. To do this, cut each clove lengthwise - in half. The long, sharp pieces are ideal for easy stuffing!

Mix the spices with salt and rub the meat over the entire surface - on both sides.

You can additionally prick the meat with a fork, then the spices will penetrate even more evenly.

Baking - an average of 1.5 hours per 1 kg of meat.

It remains to wrap the pork in foil and bake in the oven. Let's follow grandmother's advice:

1 kilogram of meat is baked for an average of 1.5 hours. If you want to dry the fried crust, in the last 10 minutes of baking, open the foil on top.

As you can see, baking pork meat in the oven using foil is not a troublesome task, and the result will always be juicy and fragrant.

The secrets of choosing pork, marinades and fillings

Fresh pork has several characteristics. Pink, uniform, not dark color, almost dry surface, elastic texture (does not leave a dent when pressed with a finger), fresh smell similar to the smell of milk, no ammonia, milky white fat. Marbling is very desirable for the neck (i.e. fat is distributed in the thickness of the meat, and not just on the surface).

It is quite juicy to bake in the oven any piece of pork. Yet it is worth remembering that the most profitable places- this is the neck, the inside of the ham and the tenderloin.

When baking in foil, fat from pork can not be cut off. It will always be possible to do this. From the high temperature, the fat will either melt into juice, or become very softened. In general, meat baked in the oven is quite appropriate in the diet of those who follow the figure: by removing fat after baking, we get high-quality protein, without synthetic additives, frying in oil and excess carbohydrate breading that absorbs fat.

Have you decided to pre-marinate the pork?

Use the ingeniously simple onion method:

• We combine onion gruel (chopped on a blender 2-3 onions), vegetable oil (2-3 tablespoons), mustard (1 tablespoon) and spices (dry, ground). We rub the already stuffed piece, put it in a deep bowl and tighten it with a film. We send it to the refrigerator - for 5-6 hours.

Of course, you can always simply smear a piece with mayonnaise if you are not bored with its taste.

And if you are overcome by a craving for experiments - 2 more interesting marinades:

• On soy sauce - soy sauce (100 ml), sugar to taste, 3 cloves of garlic. We marinate for 4 hours.
• On apple juice with mustard - one glass of apple juice, mustard (4 tablespoons), apple cider vinegar (3 tablespoons), bay leaf (2 pcs). We marinate for 3 hours.

Pork can be stuffed not only with garlic. Someday try using pieces of carrots - in equal proportions with garlic.

Suitable for cooking in the oven, in principle, almost any pork. However, it is still believed that the most delicious are the baked ham, neck or shoulder blade.

Pork baked in foil: a step by step recipe

Ingredients:

• 1 kg of meat;
• 4 cloves of garlic;
• 2 laurels;
• salt;
• sour cream or mayonnaise;
• pepper, rosemary;
• vegetable oil.

Prepare marinade for meat. Squeeze mayonnaise into a bowl and add garlic cloves crushed into gruel, ground lavrushka powder and other spices.

Lubricate the pork liberally with the resulting sauce and leave to infuse in the refrigerator for 3-4 hours. Wrap the meat in foil and bake at 200 ° C for half an hour.

Remove the pork from the cabinet, make a cut on the foil and put back in the oven for another 15-20 minutes. This procedure is necessary so that the meat is well browned.

Pork baked in foil is best served with boiled potatoes. This dish goes very well with vegetable summer salads.

Pork baked with vegetables in pots: a simple recipe

With vegetables, baked pork is lighter and does not seem so greasy.

Ingredients:

• 600 g pork;
• 2 pcs each - carrots, peppers, eggplants, onions;
• 6 potatoes;
• 4 sprigs of fresh dill;
• 1 tbsp vegetable oil.

Eggplant for cooking pork with vegetables cut into half rings. Remove the stem. To rid eggplants of bitterness, salt them, hold in salt for 20 minutes and rinse in cold water.

Chop onions and bell peppers into small cubes, carrots into strips, and tomatoes into half rings. Remove the peel from the tomatoes by scalding them with boiling water.

Rinse the meat with water and cut into cubes of about 1.5x1.5 cm. Fry the pork over medium heat in a pan with onions until half cooked. Peel the potatoes and cut lengthwise into 4-6 pieces.

Rinse the pots and put in them in layers:

• potatoes;
• pork;
• pepper;
• carrot;
• eggplant;
• tomatoes.

Pour a little salt into each pot and pour about ¾ of boiled chilled water. Put the containers with pork and vegetables in an oven preheated to 200 ° C. After an hour, remove the pots from the oven and add a sprig of dill to each.

Pork steaks with mustard and honey

This dish is perfect for the holiday table.

Ingredients:

• 300-400 g of pork;
• 1 tsp of thick natural honey;
• 1 tsp strong mustard;
• ½ tsp seasoning for barbecue;
• 3 cloves of garlic;
• pepper, salt.

Cut the roast pork into thin steaks and beat lightly with a hammer. Prepare marinade from crushed garlic, honey, mustard, salt and spices.

Grease the steaks on both sides with sauce and put them in the refrigerator to soften for about half an hour. You can skip this step if you wish. But in this case, the meat will be baked a little longer in the future.

Put the pickled pork in a pan or on a baking sheet and bake in the oven at a temperature not exceeding 200 ° C. Steaks will be ready in 40-45 minutes. Serve this dish, like any other baked pork, of course, you need to hot.

How to bake pork with sour cream

Ingredients:

• 500 g pork fillet;
• 500 g sour cream;
• onions and carrots - 1 pc;
• vegetable oil.

To prepare this dish, cut the meat into pieces and place in a baking dish. Crush the garlic and mix the gruel with chopped green dill. Put the resulting mass into the meat and mix everything well.

Chop the onion and lightly fry in vegetable oil. Put the onion on the meat and pour sour cream on top. Salt, pepper the pork and mix everything thoroughly. Bake at 180°C for 45 minutes.

Pork baked with potatoes

Ingredients:

• 600 g of meat;
• 1 kg of potatoes;
• 100 g butter;
• 2 onions;
• mayonnaise and sour cream - 6 tbsp each;
• 150 g of cheese;
• ½ cup broth;
• 2 cloves of garlic;
• coriander, dried herbs, thyme, ground pepper.

Wash the meat and pat dry with paper towels. Cut the pork into steaks about 1 cm thick. Cover each piece with a thin plastic wrap and beat off.

In order for the meat to subsequently bake quickly, rub spices and salt into it and leave to marinate for 15-30 minutes. While the pork is infused, cut the onion into half rings. Peel the potatoes, cut into thin slices and season with salt. Large tubers pre-cut into two parts lengthwise.

Mix sour cream and mayonnaise and put crushed garlic into the mixture. Pour the sauce over the chopped potatoes and mix everything together.

Put the pieces of butter on the bottom of the baking dish. Spread the meat over them. Lay the onion on top.

Pour the meat broth or boiled water into the mold. Put potatoes with sour cream sauce on top of the meat and evenly distribute it over the surface.

Preheat the oven to 180°C and place the mold in it. Roast the pork for 30 minutes until the potatoes are golden brown.

After half an hour, remove the potatoes with meat from the oven and sprinkle with grated cheese on top. Put the dish back in the oven for another 30 minutes.

Pork with pears step by step

Ingredients:

• 1 kg pork neck;
• 3 pears;
• 100 g cranberries or lingonberries;
• 50 ml red wine;
• ¾ teaspoons of salt;
• 2 tbsp vegetable oil;
• 2 pinches of nutmeg;
• 1 tbsp lemon juice;
• 1/3 tsp pepper;
• salt.

To prepare the marinade, combine nutmeg, salt, pepper, oil and wine. Rinse the meat thoroughly and cut into plates about 1.5 cm thick, without cutting to the end about 1 cm. Coat the pork with marinade.

Wash the pears and remove the core with seeds from them. Cut fruit into thin slices. Sprinkle each slice with lemon juice.

Put the meat on foil, rolled up in 3 layers. Insert a pear plate into each cut. Put cranberries or lingonberries between meat and plates. Pour some berries on top of the neck itself.

Wrap meat tightly in foil. Roast pork at 180°C for about 50 minutes. Remove the pork from the oven, unscrew the edges of the foil and bake the meat for another 20 minutes. before the formation of a ruddy crust.

Baked pork "Bear paw"

Ingredients:

• 1.5 kg of pork;
• 4 eggs;
• 5 potatoes;
• 6 cloves of garlic;
• 200 g of hard cheese;
• spices for roasting meat;
• vegetable oil;
• salt.

Cut the meat into palm-thick steaks. Beat the pork and coat with garlic, salt and spices on all sides.

Peel potatoes and grate on a coarse grater. Break eggs and salt into a bowl with potatoes. Beat the mass with a fork until foam appears.

Put two tablespoons of the potato-egg mass on the bottom of the plate. Place meat on top. Cover the steak with two more tablespoons of potato mixture.

Carefully transfer the meat to the pan and fry for 1 minute on each side. Do the same with the other pieces of pork.

Transfer the fried steaks with potatoes to a greased form. Grate the cheese coarsely and sprinkle over the meat. Put the mold in the oven and keep the meat there at a temperature of 200 ° C for 20 minutes. Serve each juicy steak on a separate plate.

Pork in the sleeve

Ingredients:

• 1.5 kg of pork;
• 4 cloves of garlic;
• 2 bay leaves;
• 3 tsp each of coriander, Provence herbs and ground coriander;
• 3 tsp salt.

Prepare marinade for meat. To do this, put two tablespoons of salt, coriander and Provencal herbs in 1 liter of boiled hot water. Add bay leaf and mix everything.

Cool the brine and dip the meat into it. Hold the pork in a salt solution with spices for 3-6 hours. Remove the meat from the brine and pat dry with a towel.

Rub the pork with the remaining salt, coriander and Provence herbs. Cut the garlic cloves into thin slices and stuff the meat with them.

Put the pork in the sleeve, add the bay leaf. Tie the ends of the sleeve and cut a few holes in its upper part.

Put the pork in the sleeve on a baking sheet and bake in a preheated oven for 1 hour at a temperature of 180 ° C.

After an hour, to check the readiness of the dish, cut the sleeve and pierce the meat with a knife. The juice flowing from the pork should be clear and light.

Leave the baked meat in the oven for about 10 more minutes. in an open sleeve. This is necessary so that the top side of the pork is browned.

Pork roll with pomegranate sauce

Ingredients:

• 2 kg pork neck;
• 1 bell pepper;
• 6 cloves of garlic;
• 1 tsp mustard seeds;
• 1 tbsp grant sauce;
• 2 bay leaves;
• 1 tsp mustard seeds;
• 100 g of mayonnaise;
• 2 tsp mustard;
• pepper.

To prepare the filling, cut the pepper into small cubes and chop the garlic into small pieces. Mix these ingredients.

Cut the meat in a spiral and grease with pomegranate sauce. Salt the pork on all sides and pepper it. Roll the pork into a roll, wrap with cling film and marinate for an hour in the refrigerator

Prepare the sauce in a separate bowl. To do this, put mustard and mustard seeds, mayonnaise, and bay leaf crushed by hand in a bowl. Mix the ingredients well with a spoon.

Remove the roll from the refrigerator, unwrap it and coat with sauce. Spread the pepper and garlic over the meat. Roll up again as tightly as possible. Brush the outside of the roll as well. Bake the meat in the oven for 1.5-2 hours until tender.

Pork baked with Italian herbs

Ingredients:

• 2 kg pork with skin;
• dry Italian herbs;
• salt and pepper;
• 4 cloves of garlic;
• 1 tbsp vegetable oil;
• 2 tbsp mustard;
• 1 egg yolk;
• 2 tbsp breadcrumbs;
• 1 tbsp French grain mustard

Rinse the pork piece and pat dry with a towel. Prepare glaze for meat. To do this, mix both types of mustard and add mashed egg yolk to them. Add a tablespoon of sunflower oil and breadcrumbs to the mixture.

Rub pork with crushed garlic, salt, pepper and herbs. On the skin make cuts in the form of a grid. When baked, fat will be rendered out of them, as a result of which the meat will turn out to be leaner.

Apply glaze to meat and rub it evenly over the entire surface of the piece. Place the meat on a foil-lined baking sheet, skin side up.

Send the pork to bake in an oven preheated to 180 ° C. After an hour, remove the baking sheet and turn the piece over to the other side. Pork with Italian herbs will be ready in about another 1 hour.

Be sure to wrap the neck with a thick thread in the form of a grid before laying it in the oven. Such meat does not hold its shape well and when baked it can turn into a “cake”.

If you are not planning a buffet table, but a full-fledged festive table with cold appetizers, salads and dessert, then in this scenario it is difficult to imagine treats without a real hot dish. Pork baked in the oven, garnished with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be riveted on him until all the guests and household members try and eat plenty of juicy delicious meat.

The art of cooking tender and fragrant pork baked in the oven is an indicator of the skill of a true culinary specialist.

Despite the fact that there are many options for cooking pork in the oven, even more types of meat and spices are used, all of them are united by the true love of the culinary creator himself for such a great hot dish.

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast away all your doubts. Oven-roasted pork easily aspires to be the number one favorite with our home cooks. This is especially true for the New Year. Boiled pork or meatloaf, juicy ham or stuffed neck, for us in the New Year this is a symbolic and festive dish, akin to Olivier salad.

Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for cooking this meat that sometimes you don’t know which side to approach it. You can bake pork in foil or paper, in an open way or in a sleeve, in dough or a fur coat of vegetables. It can be a whole piece or an original sliced ​​​​accordion with tomatoes and cheese, it can even be a fragrant filling wrapped in meat. The limits are set by your imagination and skills.

For such a dish as pork baked in the oven, several main types of pork meat are traditionally used: neck, ham, shoulder and chop. Sometimes pieces are sold with the names "pork for roasting", but most often these are all the same parts of the body. The taste of the baked meat will depend on which part you use. A leaner chop may turn out to be dry, so it is advisable to marinate and stuff it; you can make excellent rolls from it, for example, with mushrooms. A more tender and fat neck is remarkably baked as a whole piece, dryness does not threaten it due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. The ham is also quite lean meat and requires additional feeding with marinade or cooking in conditions where the meat's own juices are not allowed to evaporate freely. I'm talking about sealed dishes and all kinds of "wrappers" for meat.

In any case, to cook baked pork, you need to arm yourself with suitable utensils, since a festive piece of meat is usually large, with foil or a sleeve, spices and sauces, and there is also time for pre-preparing the meat, or rather for marinating.

It’s hard to argue with the fact that meat that has lain overnight in the marinade before getting into the oven will not be tastier than a piece that immediately goes to the roasting. Although there are also quick recipes. After all, it is not always possible to subjugate time, and guests are more than sudden. One thing is clear that you should have a couple of hours to prepare and the process of roasting pork itself.

Let's look at a variety of recipes to choose "the one" and cook it.

Pork roasted in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in fragrant spices is also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, serving it on the table as a main course, or it can be used cold for sandwiches. Many people have probably seen that baked ham is sold in sausage departments in stores. So, it is also prepared by baking, the only thing is that it is still difficult to trust store options, because you don’t know exactly how fresh the meat is, how it was cooked, and whether any harmful additives were used. Homemade pork will of course be healthier and tastier because you will know exactly what you put in and when you cooked it. Such meat can completely replace ham and sausage for you.

As for the hot serving option, such pork baked in the oven is more of a festive dish for guests or family members when there are a lot of people at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that it is enough for everyone. After all, many people may want supplements. Especially if it's pork according to this recipe.

For cooking you will need:

• pork (carbonade, ham, neck) - 1.5 kg,
• ground black pepper - 0.5 teaspoon,
• garlic - 3-4 cloves,
• paprika - 1 teaspoon without top,
• barbecue sauce - 3 teaspoons,
• honey - 2 teaspoons,
• Dijon mustard - 1 tablespoon
• salt - 2 tablespoons.

Cooking:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. So it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry chop or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only outside, but also inside, it must be pierced. For this, a special tenderizer tool or a thin and long knife is suitable.

Make frequent vertical cuts from top to bottom, but not through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Put the meat in a container and fill with salt water so that it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it well with paper towels so that there is no water left. Now you can rub it with spices.

4. In a separate bowl or bowl, mix honey, sauce and dry spices together. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well. Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub well.

5. Now put the meat with a fatter layer down, and spread the top side with Dijon mustard. This will be the beautiful side of our roast pork.

6. Now place the pork in an oiled baking dish. In order for the pork baked in the oven to bake inside and not dry out on the outside, it must be baked closed. Therefore, cover the baking dish with a lid, if any. If there is no lid, then make it out of foil, tightly bending the edges.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open and pierce with a knife or skewer, if the juice is clear - the meat is ready, if pinkish, then put in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back into the oven. Grilling or convection helps to quickly brown the meat. If your stove does not have this, then just turn up the temperature for a few minutes, but watch the meat carefully so that it does not burn.

As soon as the crust is browned, take out the pork. The finished pork baked in the oven should lie down a little under the lid, if you are going to serve it hot, the meat will cool down a bit and it will be possible to eat it and it will be better cut into slices.

Serve pork on the table, cut into slices and garnish with herbs. The guests will be delighted.

If you want to use such boiled pork as cold meat, then let it cool completely before cutting. It will become denser and cut much thinner, just right for sandwiches.

Bon Appetit!

Juicy pork neck baked in the oven in the sleeve

Another simple way to make pork roasted in the oven juicy and tender is to cook it in a roasting sleeve. The sleeve perfectly retains all the meat juices inside the piece and does not allow the meat to dry out, all the flavors also remain inside and saturate the meat through and through.

To cook pork in the sleeve you will need:

• pork neck - 1.5 kg,
• garlic - 4 cloves,
• bay leaf - 2 pcs,
• ground coriander - 3 teaspoons,
• Provencal herbs - 3 teaspoons,
• salt - 3 teaspoons.

Cooking:

1. In order to keep the meat tender and juicy, we again use the wet salting method. It is quite justified in baked pork recipes when one large piece is cooked. Plus, it saves the meat from excessive dryness, which is sometimes inherent in pork.

Clean and towel-dried meat must be dipped in the marinade so that it completely covers it. The recipe for this marinade is simple: put 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provence herbs in 1 liter of hot water. Add 2 bay leaves to the water and mix well. The main thing is that the water is hot, boiling water. This will bring out the flavor and aroma of the spices.

Immerse the meat in the brine only after it has cooled, it is not our goal to cook the meat. Let the msu soak for a few hours. Minimum - 3 hours, maximum - overnight.

2. After the meat has rested for its time, take it out and dry it well with towels. Then rub with a couple of pinches of salt, a teaspoon of coriander and a teaspoon of Provence herbs. This will give extra flavor when baked.

3. Now it's time for the garlic. Cut the peeled cloves lengthwise into 4 parts and stuff the pork with these sharp pieces. To do this, take a thin long knife and make punctures in the meat from top to bottom. Put a piece or two of garlic in each hole.

4. Now you need to tie a piece of meat with a thick thread. Pork roasted in the oven tends to shrink and deform a little depending on the streaks of fat. The neck is especially susceptible to this. Plus, when not tied, it tends to take on a flat look, because the meat is soft and not very dense, such as carbonade.

Take a thick undyed thread, preferably cotton, and tie a piece in the form of a net. This can be done by throwing loops on it, crossing the threads in the middle.

5. Next, take a baking sleeve large enough to leave a few centimeters from the meat to the film on all sides. Lay the meat inside, you can add bay leaves from the brine. Then tie off the ends of the sleeves.

To allow small amounts of steam to escape during baking, cut or poke 3-4 small holes in the top of the sleeve.

6. The oven must be preheated to 180 degrees. This is an important rule. which allows you to quickly bake the surface of the meat and lock all the juices inside.

Place the meat in the sleeve on a baking sheet or in a mold and bake for about 1 hour, it may take a little longer. Readiness can be checked by cutting the sleeve and piercing the meat with a toothpick or knife. The juice that flows out should be clear.

To make the meat look more appetizing, let it stand for another 10 minutes in the oven with the sleeve already open, until the top side is browned. After the meat is pulled out, let it rest wrapped in a sleeve and cool slightly. After about 15 minutes, you can put it on a dish and start cutting it to the table.

Serve the oven-baked pork in the sleeve with fresh vegetables, salads and other side dishes, for example.

Enjoy a wonderful hot meal with your family!

Tender baked pork - meatloaf with sweet pepper, garlic and pomegranate sauce

Pork roasted in the oven does not have to be an exceptionally large whole piece. How can you pass by another option for its preparation in the form of a roll. The same piece of pork neck is taken for 1.5-2 kg and cut in a spiral, the filling is added and the meat is rolled up. In this case, the meat is flavored not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And much more can be put in a meatloaf.

Such a beautiful dish will decorate any holiday. And cooking it is not too difficult, as it might seem at first glance.

For cooking you will need:

• pork neck - 2 kg,
• bell pepper - 1 piece,
• garlic - 6 cloves,
• mayonnaise - 100 grams,
• mustard - 2 teaspoons,
• mustard seed - 1 teaspoon,
• bay leaf - 2 pcs,
• pomegranate sauce - 2 tablespoons,
• pepper to taste
• salt to taste.

Cooking:

1. Before we start rolling the meat roll, let's take care of the filling. In the filling we will go sweet bell pepper and garlic.

Cut the garlic with a knife into small pieces. Remove the seeds from the pepper and cut into small cubes.

2. Whatever meat you would not cook, be sure to wash it before. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it turns around and becomes flat.

3. Brush both sides of the flat piece of meat with pomegranate sauce. For example, Narsharab.

4. Salt and pepper the meat on both sides. Roll back into a roll and wrap in cling film or place in a bowl. Refrigerate for about 1 hour to marinate the meat.

5. In a separate cup, mix the sauce. To do this, put 2 teaspoons of mustard, 100 grams of mayonnaise, a teaspoon of mustard seeds and crush 2 bay leaves with your hands. Then mix it all up well.

6. Remove the meat from the refrigerator after an hour, unroll the roll and spread the prepared sauce on the inside.

7. Now spread the garlic and bell pepper evenly over the sauce layer. Then roll the roll with the stuffing inside, trying to make it tighter.

8. After rolling the roll, spread the sauce on the outside on all sides.

9. Now wrap the pork in two layers of foil. Place the bundle on a baking sheet or baking dish. Preheat the oven to 180 degrees. And put the meat to bake for 1.5-2 hours.

10. After this time, check the meat for readiness by piercing it with a skewer or knife. If the juice is clear, then the pork baked in the oven is ready. Now you can cut off the top layer of foil and send the meat to the oven for another 10 minutes, so that the top layer is also browned.

The meat is now ready and ready to be served. Cut it into slices 1.5-2 centimeters thick and treat guests.

Bon Appetit!

Pork baked in the oven in puff pastry

When your goal is to cook such a dish as a whole piece of pork baked in the oven, but in such a way as to make an indelible impression on the guests and make the holiday unforgettable, and your culinary skills are a legend, then you should pay attention to this original recipe. Straight from France, the traditional way to bake pork in puff pastry. Yes, not just like that, but with mozzarella and jamon, and aromatic herbs. The mere sight of him is salivating.

Pork baked with pear - an original holiday recipe

Perhaps you have tried cooking the classic spiced boiled pork, maybe you even cook a fragrant meatloaf with vegetables. Have you tried to cook pork baked in the oven with fresh sweet pears? Not? You should definitely try this dish.

Now it is no longer a problem to find fresh juicy pears in stores and on the market even in the middle of winter, for example, conference pears, beloved by everyone. And what if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it takes a little preparation.

For pork with pears you will need:

• pork neck or chop - 1.5 kg,
• red sweet wine - 100 ml,
• pear - 2 pcs,
• sweet chili sauce - 2 tablespoons,
• balsamic vinegar - 1 teaspoon,
• curry - 1 teaspoon,
• dry oregano - 1 teaspoon,
• salt and pepper to taste.

Cooking:

1. Cut fresh, washed and well-dried pork in the form of an accordion. Make cuts from top to bottom so that the meat opens like a book.

2. Rub the meat with salt, ground black pepper and dried oregano on all sides and place in a deep container.

3. Pour the meat with 100 ml of red wine and leave to marinate for a while. Cover with a lid or cling film. Leave to marinate for at least an hour if you already have a holiday today, or you can even overnight if you prepare in advance.

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Put two layers of foil on the bottom, lay the meat on it. In the cuts made in the meat, put a few slices of pear to fill everything evenly. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to prepare the sauce. To do this, in a cup, mix sweet chili sauce, balsamic vinegar and add curry. Mix everything well.

8. After an hour, remove the meat and check for readiness with a skewer or knife. If it’s ready, then it’s time to spread the sauce on the meat and put it back in the oven until the crust is browned. This may take about 20 minutes. Watch the meat.

9. Ready meat will have a sweetish and spicy taste at the same time. Curry will give him a peculiar flavor, and pears will set off the tender, well-baked pork in a stunning way.

Pork in the oven is the main dish that is prepared for almost every holiday. The technology is very simple and does not take much time. I prepared everything, put it in the oven and you can do household chores. Let's move on to processes.

Pork in the oven recipes

Pork in the oven

• pork (any part: shoulder, ham, back, neck) 1.5kg
• garlic (11 cloves)
• dried herbs for meat, salt, pepper

1. We wash the whole piece of pork, dry it and remove excess fatty layers, film, etc. with a knife. Next, we make deep cuts inside, insert the peeled garlic slices and rub the mixture of herbs, salt, and pepper on all sides.

2. Lightly treat the foil with vegetable oil, place the meat, wrap everything up and send it to the preheated oven for 1.5 hours. At the end of time, make cuts on top, unfold the foil and let the meat brown for another 20 minutes. You can prepare a side dish for meat: baked potatoes (you can immediately with meat on a baking sheet), steam rice, pasta.

Pork in the oven photo

• pork meat (1.4kg) tenderloin, neck of your choice
• mustard beans (4st.l) French, Dijon
• garlic (4 cloves)
• seasonings for pork (mixture of peppers, curry, suneli hops, coriander), salt
• fresh greens
• butter

1. We thoroughly wash the meat, dry it, clean it from excess fat / veins. We make shallow cuts (pockets) with a knife, stuff with garlic, herbs and butter (in the event that the meat is not fatty). Top with spices, salt and send in a deep bowl to marinate for up to 60 minutes.

2. After that, we take it out, smear it with mustard in grains (in large volume, completely), put it in foil, rewind and bake in the oven for up to 90 minutes at 180C. 20 minutes before readiness, open the foil slightly and let it “grab” with a golden crust.

Pork baked in the oven

This recipe is somewhat reminiscent, only pineapple is used instead of a tomato. Prepare:

• pork (loin) 400g
• hard cheese (250g)
• tomatoes (3pcs)
• onion (1pc)
• garlic (3 cloves)
• mayonnaise (120g)
• herbs, vegetable oil, salt/pepper

1. We wash the pork, as usual, dry it, chop it into small slices (up to 7 mm thick) and beat it off by rewinding it with a film / bag. Grease a baking sheet with oil, spread the chops, sprinkle with salt / pepper.

2. Let's deal with other ingredients for now:

• peel the onion, cut into thin rings
• chop the garlic finely or pass through a garlic squeezer
• greens washed, dried, cut
• tomatoes cut into rings up to 7mm

3. Now we begin the assembly: put onions on the chops, pour lightly with mayonnaise, then tomatoes, sprinkle with spices, salt, herbs and garlic. Sprinkle the top with grated cheese. Bake up to 35 minutes at 180C.

Pork in the oven with mushroom stuffing and potatoes

• pork meat (650g) any part, boneless
• bulb(1pc)
• mushrooms (forest or champignons) 150g
• garlic (3 cloves)
• potatoes (4-5pcs)
• salt, pepper, a set of spices for meat (paprika, coriander, rosemary), vegetable oil

1. We wash the mushrooms, cut them finely and send them to the pan to fry until golden brown. Add chopped onion to it. The roast for the pork filling is ready. We process the pork, remove the fatty layers, make transverse cuts (like an accordion) at a distance of 2 cm from each other. Potato cut into slices

2. Marinade: add crushed garlic, dry spices to a container with vegetable oil, mix, coat the meat on all sides and leave it to “collect” aromas for 2 hours. Ready? We chop the prepared cuts of pork with onion-mushroom frying, transfer to a prepared baking sheet, pour over the marinade and send to cook at 230C for up to 15 minutes. Lay the cooked and spiced potatoes next to it. After - reduce the fire to 180C and bake for up to 60 minutes. For juiciness, in the process of cooking, meat / potatoes periodically pour with rendered fat.

Recipe for pork (boiled pork) based on honey sauce

• shoulder blade, pork (1kg)
• honey (3 tbsp)
• spicy mustard (1 tbsp)
• garlic (4 cloves), spices

In a container, combine mustard with honey, knead. We clean the meat, make shallow cuts, smear it with the resulting marinade, spices, rewind it with food film and marinate for up to 60 minutes. We stuff the meat with chopped garlic, wipe it again, wrap it in foil and send it to bake for up to 60 minutes.

Pork in the oven with prunes

An excellent dish for the holiday table. Tasty and beautiful, and most importantly unusual. What is needed for this?

• pork pulp or other part (2kg)
• dried prunes (280g)
• mustard (4h.l)
• mayonnaise (2 tablespoons)
• garlic (9 cloves)
• spices, salt/pepper

1. Prepare the marinade: in a bowl, combine mayonnaise, chopped garlic, salt / pepper, mustard. We clean the meat, make cuts for placing prunes.

2. Lubricate the prepared meat in a large volume with marinade, put the washed prunes into the cuts, pour over the dressing and let it brew for up to 60 minutes. After wrapping with foil (or you can place it in your hands for baking), place on a baking sheet and bake for up to 90 minutes at 190C. 20 minutes before readiness - open the foil and let it brown.

Pork in the oven in the dough

Everything is prepared just as quickly as the previous options, it will take only 10 minutes for the dough. So, we take:

• pork (1.5kg)
• soy sauce(180ml)
• spices for meat, salt, pepper, vegetable oil
• water(250ml)
• flour(480g)
• sprigs of rosemary (2-3pcs)

1. We wash the meat, be sure to dry it, remove the films, put it in a deep bowl, pour it with soy sauce, sprinkle with rosemary sprigs and let it marinate for up to 40 minutes in a cool place. After - drain the sauce, sprinkle with spices and rub well. Note: soy sauce is salty, so you need to be careful with salt.

2. Prepare the dough (or buy ready-made). Pour warm water into the container, sprinkle with salt and gradually begin to introduce the sifted flour. Knead the dough, it should not stick to your hands. Roll out into a thin layer up to 5mm.

3. In the meantime, we smear the mold with oil, lay out the rolled out layer of dough, place the meat in the center and fix the edges well. Do not forget to make a small hole at the central point so that the pork “breathes” in the process. If you wish, smear the top with a beaten egg and sprinkle with sesame seeds. Bake up to 1.5 hours at 160C. Note: if browning quickly, cover up with foil.

Pork in an accordion oven

• pork (any part) 1.4kg
• tomatoes (1-2pcs)
• garlic (5 cloves)
• hard cheese (120g)
• spices for meat, salt/pepper
• soy sauce (optional)

We wash the meat, dry it, make cuts at a distance of 1.5 cm (but not completely) in the form of an accordion. We rub with spices, salt, pour over the sauce and let marinate for up to 40 minutes. After - put cheese, chopped tomatoes, garlic into the cuts, rewind with foil and send to bake for up to 1.5 hours at 180C. After 20 minutes, remove the foil to form a golden crust.

The most popular and delicious marinades:

• mustard with sour cream + garlic
• vegetable oil with soy sauce and honey
• vegetable oil + spices (mustard, a mixture of peppers, paprika, marjoram, basil, coriander)
• chopped onion or lemon

Tips from famous chefs:

• pay attention to meat, it is recommended to take with a small fat layer (shoulder, loin, neck, brisket, tenderloin). If there is no fat at all, the pork may turn out to be rather dry. To avoid all this - wrap with pieces of bacon or lard.
• marinate from 50 minutes to 3 hours (depending on volume).
• bake in foil (heats evenly on all sides). If it wasn’t around, prepare a dough based on water and flour, or take a baking sleeve. The main thing is to have an airtight environment that maintains a high t for even baking.
• to get a crisp - first bake the meat at t 230-250, and then reduce to 180C.
• after cooking, let the meat brew in the oven for another 20 minutes.

1. Take pieces of meat without bones: tenderloin, loin, ham. What exactly to ask for your dish in the market or in the store, Lifehacker will tell you.
2. A piece baked as a whole should weigh no more than 2–2.5 kg. Too big can burn around the edges, and not baked in the middle.
3. It usually takes one hour to bake 1 kg of meat. But some types of meat require more time, and the temperature should be higher. For example, beef is tougher and more fibrous than pork, so a kilo can take an hour and a half to bake.
4. To make the meat soft and juicy, use. For pork, mustard and honey are excellent, from spices - basil, garlic, suneli hops. Beef goes well with sweet and sour sauces and Provence herbs.
5. Use ceramic molds or other heat-resistant utensils. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.

1. Pork in French

multivarenie.ru

Meat in French is an invention of Soviet housewives, which has nothing to do with the cuisine of France. Each family has its own signature recipe, here is one of the simplest and most affordable. The pork is very tender, and the potatoes are fragrant.

Ingredients

• 1 kg of pork;
• salt and black ground pepper - to taste;
• 6 potatoes;
• 3 tomatoes;
• 2 onions;
• 4 tablespoons of mayonnaise;
• 1 teaspoon chopped dried basil
• 200 g of hard cheese;
• sunflower oil for lubrication.

Cooking

Wash, dry and cut the pork into medallions about 1 cm thick. If desired, the meat can be lightly beaten. Sprinkle each piece with salt and pepper. Let the meat sit for a couple of hours. If possible, let it marinate overnight, but in this case, keep it in the refrigerator.

When the meat is cooked, peel and cut the potatoes into thin rounds. Do the same with tomatoes. Cut the onion into rings.

Mix mayonnaise with basil. Rub the cheese on a coarse grater.

Grease a deep baking sheet or baking dish with sunflower oil. Lay out in layers: pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180°C.

cf.ua

When the meat is marinated, thread it onto wooden skewers. Their length should be about 20-23 cm to fit in the jar.

Finely chop the remaining three onions, put on the bottom of a three-liter jar and pour boiling water over it. It is important that the jar is dry, without cracks and flaws. Add liquid smoke and line meat skewers inside. Will fit about five or six pieces.

Seal the neck of the jar with foil. Place the jar on the oven rack. The oven must be cold. Then set the temperature to 220 ° C and bake for 1.5 hours.

Wrap the jar in a dry towel (wet glass may break), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the meat skewers.