Bake the pork meat in the oven. Juicy pork in the oven

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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Pork cooked in the oven turns out to be very juicy, tender and ruddy. No other meat can match the flavor of pork chop or tenderloin. Thanks to the myriad of recipes, pork can be cooked differently every time.

How to cook pork baked in the oven

A shoulder blade, ham or neck is ideal for this purpose. You don't need to cut off the fat before baking - this way you get the most juicy dish. Nevertheless, in this matter, you should be guided by your own taste. How to bake pork in the oven? A heat-resistant pan or a thick-walled pan is considered ideal cookware for this. If you are marinating meat, it is best to soak it in a non-oxidizing enamel bowl or saucepan.

Oven baked pork recipes

In each country, pork is cooked differently, and any of the options turns out to be very tasty, because it is almost impossible to spoil this meat. A huge number of dishes can be cooked from pork pieces in the oven - these are classic chops, French-style meat, roast in pots, ham on a spit, etc. An important role in shaping the taste is also played by marinades and the accompanying meat products - spices, vegetables.

In foil

This method of baking pork pieces allows you to get a very aromatic, juicy, tasty dish. During cooking, the meat should be placed on the shiny side of the foil so that the heat is reflected into the flesh. To check the readiness, unfold the top of the wrapper and pierce a piece of tenderloin with a long thin knife: if the juice that flows out is transparent and the tip easily enters, then the pork baked in foil is ready. Below is a recipe with a photo of how to cook a dish.

Ingredients:

• medium carrot;
• dry white wine - 1 tbsp.;
• pork pulp - 0.8 kg;
• seasonings;
• garlic cloves - 2 pcs.

Cooking method:

1. If necessary, remove the bone, excess fat from the meat piece.
2. In an enamel saucepan, combine the wine with bay leaves, oregano, and other spices of your choice.
3. Place the tenderloin in the marinade for a couple of hours, leaving the container in the kitchen.
4. After removing the pulp from the liquid, pat dry with a paper towel, rub with salt, pepper, seasonings.
5. Slice the meat in several places and place on the shiny side of the foil. Place the slices of garlic and carrots cut into slices on top of the piece.
6. Wrap the food in foil, sealing the edges. Send the baking sheet to the oven for an hour, setting the temperature to 200 degrees. Open the foil 10 minutes before the end of the cooking time to give the top of the dish a beautiful glow.

Up my sleeve

Thanks to this recipe, you can please your loved ones with delicious boiled pork, which is equally good cold and hot. Any pork part will do, since even the fat-free meat baked in a bag does not dry out, remaining juicy and tender. Such a dish can be prepared for a festive feast or for no reason to please your family by serving pork baked in a sleeve for dinner. How to cook delicious with the oven?

Ingredients:

• seasonings;
• pork carbonate - up to 1.5 kg.

Cooking method:

1. Peel, dry the carbonate.
2. From the seasonings, prepare a mixture with which you thoroughly grate a piece of meat on all sides. Leave the carbonate in the refrigerator for a couple of hours.
3. After placing the carbonate in the sleeve, make several holes on it with a toothpick (this will prevent the bag from breaking during baking).
4. Twist the ends of the sleeves on both sides and place the meat in the mold.
5. Pork baked in the oven is cooked for at least 50 minutes at 220 degrees.
6. The boiled pork should be served on the table, cut into portions.

In the marinade

The meat turns out to be especially soft and juicy if pre-marinated. Baked pork is combined with sour marinades - dry white wine (red is more suitable for lamb / beef), apple or wine vinegar, lemon juice. Experienced chefs advise to marinate pork meat at room temperature for the first hour or two, and only then put it in the refrigerator. How is baked pork marinated in the oven?

Ingredients:

• soy sauce or mustard - 1 tbsp l .;
• onions - 2 pcs.;
• shoulder blade, neck or loin - 0.8 kg;
• garlic cloves - 4 pcs.;
• fresh juice of 1 orange;
• white wine - 60 ml;
• ground seasonings, including red pepper;
• greenery.

Cooking method:

1. Pour wine into a separate container, add squeezed garlic, spices. After 20 minutes of infusion, strain the liquid through a strainer. Add orange juice, soy sauce, or mustard to the marinade.
2. Place portions of meat together with half rings of onion in a deep plate, stir.
3. Pour the marinade over the meat, cover and leave for 3 hours (the first hour in the kitchen, then put it in the refrigerator).
4. Place a colander in a bowl and let the meat drain. Then strain and pour into a clean bowl.
5. Place the meat chunks and onions in a thick walled skillet or ovenproof dish, cover the container with foil or a lid, and bake for half an hour.
6. After that, pour the marinade over the meat and cook it for another 20 minutes, removing the lid / foil.
7. Pork quickly baked in the oven should be served with potatoes, herbs, vegetables.

Oven baked pork chop

As a rule, chops are cooked in a pan, but they are equally tasty when baked in the oven. With this heat treatment, the dish retains its juiciness and softness. If desired, pork chops in the oven can be supplemented with onions, mayonnaise and cheese - this combination is perfect for a festive meal. Meat of this preparation is in perfect harmony with potatoes and pasta. How delicious to bake pork in the oven?

Ingredients:

• bulb;
• seasonings;
• medium-sized tomatoes - 2 pcs.;
• low-fat mayonnaise - 3 tbsp. l .;
• pork tenderloin - 0.6 kg;
• greenery;
• Dutch / Russian cheese - 120 g.

Cooking method:

1. Treat a baking sheet with oil, put onion rings on it.
2. Lightly beat off medium-sized pieces of meat with a knife / hammer and rub with seasonings. Place them on top of the onions.
3. Place thin slices of cheese on top and cover the food with a layer of mayonnaise.
4. On each slice of tenderloin, place a circle of tomato, rub on top with cheese shavings and finely chopped herbs.
5. Send the dish to bake for 35 minutes, then serve hot with any side dish.

With cheese

Every housewife should prepare this dish at least once: it is simple, but nevertheless very tasty. Experienced chefs add others to the standard list of products based on their own taste. To make pork juicy in the oven with cheese, it is important to pre-marinate it for a couple of hours with onions and spices. It is better to serve meat with fresh vegetables. How to cook pork in the oven?

Ingredients:

• mayonnaise - 100 ml;
• any hard cheese - 200 g;
• pork pulp - 0.8 kg;
• onions - 150 g;
• spices.

Cooking method:

1. Cut the tenderloin into portions up to 2 cm thick, beat on both sides with a knife, place on a prepared baking sheet.
2. Cut the onion into half rings, finely grate the cheese.
3. Combine mayonnaise with spices and process each portion of the tenderloin with this mixture. Combine the meat with onions, let it stand for an hour, then put it on a baking sheet. In this case, it is better to place the pieces close to each other.
4. Put onion and grated cheese on top of the pulp. Place the baking sheet in an oven heated to 180 degrees.
5. How much pork to bake in the oven? For this, half an hour is enough. It is worth checking the readiness of the meat with a thin knife or fork, making deep punctures.
6. Serve the meat dish with fresh herbs and vegetables. Potatoes baked on the same baking sheet can serve as a side dish.

With vegetables

Red meat belongs to the category of heavy food, however, if you choose the right part of the carcass and the method of preparation, it can become as easy and healthy for digestion as possible. Pork with vegetables in the oven is one of the healthiest recipes for red meats. At the same time, tenderloin is an ideal choice for this dish. Below, in detail and with a photo, it is described how to bake pork in the oven.

Ingredients:

• bulgarian pepper - 3 pcs.;
• oregano, thyme, cumin powder;
• pork tenderloin - 0.5 kg;
• asparagus - 8 pcs.;
• dessert white wine - ½ tbsp.;
• champignons - 0.3 kg;
• butter - 30 g.

Cooking method:

1. Pre-cut should be filled with spiced wine
2. After half an hour, place the pulp on a greased baking sheet.
3. Mushrooms together with vegetables are chopped and placed on a baking sheet with meat.
4. Sprinkle the pork pulp with seasoning on top, place small slices of butter. Bake the tenderloin for 40 minutes using the medium oven setting (approx. 180 degrees).

With potato

This pork recipe will be useful for those planning a holiday table. The meat and potatoes are baked together, which saves time. It only takes an hour and a half to cook the dish. The dish turns out to be very aromatic, satisfying and tender. In addition, pork baked in the oven with potatoes will serve as an excellent homemade one.

Ingredients:

• Dutch / Russian cheese - 100 g;
• pork pulp - 0.6 kg;
• garlic cloves - 4 pcs.;
• onions - 5 pcs.;
• potatoes - 6 pcs.;
• mayonnaise - 100 ml;
• spices.

Cooking method:

1. Grate the cheese, peel the garlic, push through a press.
2. Wash the meat, cut into thick plates, beat slightly.
3. Peel the onion and potatoes, chop into half rings.
4. Place the meat in an oiled dish, sprinkle with garlic gruel and onion pieces. In this case, the meat must be completely covered.
5. Potatoes should be placed on top, then the dish is sprinkled with cheese shavings and poured with mayonnaise.
6. Preheat the oven to 200 degrees, place the mold inside. After 40 minutes, serve brown, juicy pieces of meat with potatoes and fresh vegetables.

With sour cream

The recipe below is very simple and economical, while the dish turns out to be tender, tasty and goes with absolutely any side dish. Cooking pork in sour cream in the oven is very simple, so busy housewives are very fond of this version of the recipe. Honey and Dijon mustard can be used as ingredients for the marinade for meat, which gives the dish a pleasant, tangy-sweet aftertaste. Below, a classic recipe with sour cream is described in detail and with a photo.

Ingredients:

• sour cream 20% - 200 ml;
• any hard cheese - 200 g;
• tenderloin - 0.5 kg;
• Dijon mustard - 50 g;
• seasonings;
• honey - ½ tsp

Cooking method:

1. Cut the pulp into medium pieces, beat off for a short time, marinate, mixing sour cream with mustard and honey.
2. Place the slices on a baking sheet, grind with seasonings and bake for 15 minutes.
3. Grate the cheese and sprinkle on the pulp after the specified amount of time. Send the baking sheet back for another 15 minutes, after which the pork baked in the oven is ready.

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Pork baked in the oven: recipes

The taste of a good pork ham, baked in the oven, cannot be forgotten for a long time, pork meat from the oven can be eaten hot and cold, there are many recipes for delicious, simple, and most importantly quick cooking of pork dishes. Experts advise for this purpose to choose a ham, shoulder blade, or neck, that is, that part of the carcass where, in addition to meat, there is a fat layer, which is necessary so that the meat does not dry out in the oven, but remains juicy and soft. That is why excess fat should not be removed.

For cooking, you also need sturdy dishes, it is best to use a baking sheet. Meat is usually marinated before placing it in the oven. To prepare the marinade and preserve meat in it, enamel dishes are used.

Consider several recipes for the most practical and delicious dishes that can be prepared from pork and lard in the oven:

Zalivanets in Poltava style

Pork is washed in running water, cut into small pieces and passed through a meat grinder. Garlic, onion and pepper are added to the resulting mass, a little milk, minced meat is obtained. The thickening mass is spread on a napkin dipped in water, leveled, finely chopped pieces of bacon are placed on top. The ends of the napkin are connected to the edges, so that the meat takes the form of a roll. The roll is placed on a pre-oiled baking sheet and poured over eggs, beaten with water. When serving, the roll should be cut into several pieces, depending on its size, and pour over with melted sunflower oil. The dish can be served cold.

To get a roll of 600 grams, you need about 25 grams of lard, 1 egg, garlic, pepper and salt to taste.

The pork is washed and cleared of fat; for cooking, you need a whole piece of meat, weighing 800 grams. In a large enamel bowl, mix dry white wine with paprika, thyme, bay leaves and peas. The meat is dipped into the resulting marinade for several hours. After the meat is well marinated, it must be greased with salt and spices. For better impregnation, you need to make several shallow cross-sections. Two pieces of foil are laid crosswise, a thin layer of garlic and a carrot cut into rings are placed on top. The layer of garlic and carrots should be the same size as the meat on top. The meat is wrapped in foil, carefully checking for holes. The oven is heated to a temperature of 220 degrees Celsius, and then the meat is put into it for exactly 1 hour. To get a golden brown crust, you need to open the top layer of foil 10 minutes before being ready. Serve sliced ​​to the table.

To cook pork with potatoes, in addition to the mentioned ingredients, you will need Dutch cheese, if you wish, it can be replaced with hard cheese, as well as onions, garlic, pepper, salt and mayonnaise. The number of products is calculated based on the size of the meat leg. For the preparation of this dish, the meat is cut into slices and beaten with a chop hammer until it becomes pulp. The cheese is grated. Onions and garlic are cut into slices and cubes, potatoes are cut into strips. Pork is placed on a baking sheet and sprinkled with onions and garlic on top, so as to cover all the meat completely. The potatoes are salted and laid on top of the onion, sprinkled with grated cheese on top. The oven is heated to 220 degrees, the meat is baked for 40 minutes until tender.

This dish is suitable for festive decoration and serving. For its preparation, you need a large enough whole pork ham, a little prunes, dill and 2 fresh cucumbers, not counting seasonings, salt and sugar. The choice, names and quantity of seasonings depends on the personal taste preferences of the hostess. Also, to prepare a delicious dish, you need wine vinegar, about 1 tablespoon of balsamic vinegar, a few tablespoons of olive oil and about half a bottle of dry white wine.

First you need to grind the coriander with fennel in a mortar, add salt and peppercorns, grind again, pour everything with olive oil. Put the oven to warm up at a fat temperature of 230 degrees. The pork meat is rubbed with the prepared mixture and placed in a heat-resistant container for about half an hour in the oven.

Cut the cucumbers into thin rings, add half a teaspoon of salt, finely chopped dill, black pepper, half a teaspoon of sugar and a few tablespoons of wine vinegar. The resulting mixture is stirred and left for a long time in a dark, cool place.

In a mortar, grind several stars of whole cardamom, after which they begin to prepare the marinade for prunes. A branch of cinnamon is thrown into a deep container, the remnants of wine and balsamic vinegar are poured in, cardamom, peppercorns and sugar are added, put on fire until boiling. The prunes are poured with the resulting marinade, then set aside to allow to cool and swell.

The pork is removed from the oven, poured over with white wine and wrapped in foil. After doing this, they put it back in the oven, reducing the frying temperature to 190 degrees. This time, the meat should be in the oven for at least 40 minutes, after which you will need to remove the foil and bake the meat without it for another 30 minutes.

The meat brought to readiness is cut into large pieces and served on the table along with prunes and cucumbers.

For this dish, you will need the listed products in the following quantities:

1. A piece of meat weighing 2-3 kilograms;
2. 200-300 grams of prunes;
3. 2 fresh medium-sized cucumbers;
4. Dill, parsley;
5. 0.15 liters of wine vinegar;
6. A few tablespoons of balsamic vinegar;
7. 2-3 tablespoons of olive oil;
8. Dry white wine;
9. Black peppercorns;
10. Cardamom;
11. Cinnamon;
12. Sugar, salt, coriander, fennel, the latter can successfully replace dry dill.

In order to prepare a delicious dish, you will need about 1 kilogram of fresh pork meat, 1 liter of sour cream, mustard and mayonnaise. You can season the dish with black pepper, salt, spices, garlic and vegetable oil. The oven is put on heating, at this time the sauce is mixed, for which mayonnaise, mustard, pepper and aromatic herbs are added to the sour cream. A baking sheet is greased with sunflower oil, after which pork is spread on it, greased on top with the resulting sauce. Put the meat in the oven for 10-15 minutes, then take it out and fill it with water, cover it with a piece of foil on top, with the shiny side facing the meat. Then everything is put back in the oven at a temperature of 190-200 degrees, for about an hour and a half. After this period, the foil is removed and the meat is placed in the oven for 10 minutes without it, a crispy, fragrant crust should form. The meat is removed from the baking sheet and laid out on a plate, covered with foil on top in order to achieve the desired pulp.

The recipe is universal, since any food and seasoning can be used as ingredients for the sauce.

To prepare a delicious dish, there is no need to buy expensive pulp; you can cook delicious meat in the oven using any pork part, for example, ribs. Oven ribs are the most suitable snack for beer. They are prepared using red wine, which should be poured over the ribs and put in the oven for about 15 minutes.

You will also need a sauce for this dish, consisting of grated lemon, garlic, honey, pepper, spices and vegetable oil. The meat is removed from the oven, smeared with sauce and placed there for another 25-30 minutes.

The result is delicious ribs under a fragrant crust. The dish is suitable for an everyday and festive table.

Pork belly in the oven

Cooking the brisket in the oven is a pleasure, the meat does not burn due to the thick fat layer, it becomes juicy and tasty. To create a dish, you will also need spices, onions, salt and foil. The brisket is processed by making deep cuts on the sides, where it is necessary to shove peas and bay leaves. The onion is cut into rings and placed on foil, on top is the meat, previously boned in salt and allspice. The foil is closed, the meat is placed in the oven for 2.5 hours at a temperature of 180 degrees. At the end of this period, the meat must be tasted and served on the table in finely chopped slices, seasoned with garnish.

To prepare the dish, you need a large enough piece of pork, which must be placed in a salty solution for several days. The salt will make the meat juicier and easier to cook. The larger the piece, the longer it will take to steep in salt. A few hours before cooking, you need to remove the meat from the saline solution and let it infuse at normal room temperature. Then the meat is placed in the oven, baked in foil for about 1.5 hours. After this time, the meat is taken out and coated with a layer of mustard and honey, in equal amounts and put in the oven for 30 minutes without foil.

The dish can be served in slices, or it can be used as a filling for sandwiches.

Any meat, especially such tasty one as pork, acquires completely new taste after baking it in the oven. In order for the dish to turn out tasty and aromatic, you need a large amount of spicy herbs, seasonings and vegetables, you need a certain amount of carrots and sunflower meat.

The meat is washed and cleaned from the film and possible fatty layers. After that, longitudinal cuts are made in the meat, where finely chopped carrots and garlic are inserted. The meat stuffed in this way is coated with refined sunflower oil and salted. To acquire a beautifully shaped meat, it is wrapped with thread. Before sending the meat to the oven, it must be wrapped in foil along with bay leaves and peas. The oven must be preheated to a temperature of 180 degrees and the meat must be baked in it for 40 minutes. In order to achieve a golden crust, the meat must be removed from the foil 10 minutes before cooking. Serve to the table together with a vegetable side dish.

The French are unsurpassed gourmets when it comes to preparing delicious and healthy food. In order to cook pork in French, you need very few ingredients, among which you can distinguish potatoes, onions, a head of hard cheese, spices and mayonnaise. The vegetables are washed and cut into slices, the meat is lightly beaten. Cut meat is placed on a baking sheet, cheese and potatoes are spread on top, salted, if desired, seasoned with seasoning and greased on top with hard cheese and mayonnaise. The oven is heated to a temperature of 180 degrees, a baking sheet is greased with mayonnaise. The readiness of the meat is determined by the appearance of a thin golden crust, which occurs after 40 minutes in the oven. You can serve it as a separate dish without a side dish.

Pork dishes cooked in the oven are much tastier than those that can be cooked in a regular pan; any of the listed recipes will be an ideal option for a festive table.

Video: How to cook pork in the oven (recipe)

If you are not planning a buffet table, but a full-fledged festive table with cold appetizers, salads and desserts, then in this scenario it is difficult to imagine treats without a real hot dish. Oven-baked pork, garnished with herbs and vegetables, exuding heat and an unrivaled 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 their fill of juicy delicious meat.

The art of cooking tender and aromatic 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, types of meat and spices are used even more, all of them are united by the true love of the creator-culinary specialist himself for such a magnificent hot dish.

If you are still wondering which hot dish will be festive enough for the New Year or Birthday, then cast aside all your doubts. Oven-baked pork easily climbs to the top spot with our home cooks. This is especially true for the New Year. Pork or meatloaf, juicy ham or stuffed neck, for us on New Year's Eve this is a symbolic and festive dish, akin to Olivier's salad.

Oven baked pork 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 it is better to approach it from. You can bake pork in foil or paper, open or in a sleeve, in a dough or a vegetable fur coat. It can be a whole piece or an original chopped accordion with tomatoes and cheese, it can even be a fragrant filling wrapped in meat. The boundaries are set by your imagination and skills.

Several main types of pork meat are traditionally used for such a dish as baked pork in the oven: neck, ham, shoulder and chop. Cuts are sometimes sold called "roast pork", but more often they are all the same body parts. The taste of the baked meat will depend on which part you use. Leaner carbonade 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 fatty neck is wonderfully baked in a whole piece, it does not threaten dryness 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 when its own meat juices are not allowed to evaporate freely. I'm talking about covered 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 sleeves, spices and sauces, and there is also time for the preliminary preparation of the meat, or rather for pickling.

It is difficult to argue with the fact that meat that has been marinated overnight before getting into the oven will not be tastier than a piece that is immediately sent to roasting. There are quick recipes though. After all, it is not always possible to subjugate the time, and the 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 in order to choose the "one" and cook it.

Oven-baked pork with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in aromatic spices is also called boiled pork. This is very tasty and juicy meat that can be eaten hot, served as a main course, or can be used cold for sandwiches. A lot of people have probably seen that the stores sell boiled pork in the sausage departments. So it is also prepared by baking, the only thing that is still difficult to trust store options, because you do not know exactly how fresh the meat is, how it was prepared and whether any harmful additives were used. Do-it-yourself pork will of course be healthier and tastier because you 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 baked pork in the oven is more of a festive dish for guests or family members when a lot of people gather at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that there is enough for everyone. After all, many people may want supplements. Especially if it is pork according to this recipe.

For cooking you will need:

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

Preparation:

1. The secret of cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. This makes it 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, wash the piece of fresh pork thoroughly and pat dry 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 pour marinade over it. Marinade recipe: 1 tablespoon of salt per liter of water. Place the meat in a bowl and cover with salt water to cover it completely. Now cover and refrigerate for 2-3 hours.

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

4. In a separate cup or plate, combine 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.

Spread the resulting mixture on all sides of the meat and rub well.

5. Now lay the meat on the thicker side down and brush the top with Dijon mustard. This will be the beautiful side of our baked pork.

6. Now place the pork in a greased 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 available. If there is no lid, then make it out of foil, bending the edges tightly.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open and prick with a knife or skewer, if the juice is clear - the meat is ready, if it is pinkish, then put it 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 place the meat back in the oven. Grilling or convection will help brown the meat quickly. If this is not provided in your stove, then simply add the temperature for a few minutes, but watch the meat carefully so that it does not burn.

Once the crust is browned, remove the pork. The finished pork baked in the oven should lie a little under the lid, if you are going to serve it hot, the meat will cool slightly and can be eaten and it will be better cut into slices.

Serve the pork slices and garnish with herbs. The guests will be delighted.

If you want to use this pork as cold meat, let it cool completely before cutting. It will become denser and it will turn out to be cut much thinner, just for sandwiches.

Bon Appetit!

Juicy pork neck baked in the oven in the sleeve

Another simple way that makes pork baked in the oven juicy and tender is to cook it in a roasting sleeve. The sleeve perfectly keeps all the meat juices inside the piece and does not allow the meat to dry out, all the aromas also remain inside and soak the meat through and through.

To cook pork in a 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.

Preparation:

1. To keep the meat tender and juicy, we use the wet salting method again. It is quite justified in baked pork recipes when one large piece is cooked. Plus, it relieves 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: in 1 liter of hot water, put 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provencal herbs. Add 2 bay leaves to the water and stir well. The main thing is that the water is hot, boiling water. This will reveal the flavor and aroma of the spices.

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

2. After the meat has stood for the allotted time, remove it and blot well with towels. Then rub with a couple of pinches of salt, a teaspoon of coriander and a teaspoon of Provencal herbs. This will give extra flavor when baked.

3. Now it's time for 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. Place a piece or two of garlic in each hole.

4. Now you need to tie a piece of meat with a thick thread. Oven-baked pork tends to shrink and warp slightly depending on the veins of fat. The neck is especially susceptible to this. Plus, when not tied, it tends to acquire a flat appearance, because the meat is soft and not very dense, such as carbonade.

Take a thick un-dyed thread, preferably cotton, and tie a piece in the form of a net. This can be done by throwing loops over 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. Place the meat inside, you can add bay leaves from the brine. Then tie the ends of the sleeves.

To allow small amounts of steam to escape when baking, cut or puncture 3-4 small holes in the upper part 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 a sleeve on a baking sheet or in a baking dish 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 flowing out should be clear.

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

Serve oven-baked pork in a sleeve with fresh vegetables, salads and other side dishes such as.

Enjoy a great hot meal with your family!

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

Oven-baked pork doesn't have to be an exceptionally large piece. How can you pass by another version of its preparation in the form of a roll. Take the same piece of pork neck 1.5-2 kg and cut in a spiral, add the filling and roll the meat into a roll. In this case, the meat is given taste 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 a lot more can be put on the meatloaf.

Such a beautiful dish will brighten 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 pc,
• 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.

Preparation:

1. Before we start rolling the meat roll, let's take care of the filling. We will use sweet bell peppers and garlic in the filling.

Cut the garlic into small pieces with a knife. Pepper seeds and cut into small cubes.

2. Whatever meat you cook, be sure to wash it before doing it. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it unfolds and becomes flat.

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

4. Season the meat with salt and pepper on both sides. Roll back into a roll and wrap in plastic wrap or place in a dish. Refrigerate for about 1 hour to marinate.

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

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

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

8. After rolled up the roll, spread the sauce and outside on all sides.

9. Now wrap the pork in two layers of foil. Place the roll 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 to brown the top layer.

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

Bon Appetit!

Pork baked in the oven in puff pastry

When your goal is to cook such a dish as baked pork in the oven in a whole piece, but so 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 mozzarelda and jamon, and aromatic herbs. Just the sight of him drools.

Baked pork with pear - an original festive recipe

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

Now it is no longer a problem to find fresh juicy pears in shops and on the market even in the middle of winter, for example, the beloved conference pears. And what if you cook pork baked with pears for the New Year. It will be very easy and not time consuming. But it's worth 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.

Preparation:

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

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

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

5. Cut the pears into slices.

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

7. Now it's time to make the sauce. To do this, combine sweet chili sauce, balsamic vinegar and curry in a cup. Stir everything well.

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

9. The finished meat will have a sweetish and at the same time spicy taste. Curry will give it a peculiar flavor, and pears will set off tender, well-baked pork in an amazing way.

Today I'll tell you how you can easily bake pork in one large piece in the oven. I propose to do this using foil - the most reliable and proven method hundreds of times.

For me, meat baked in this way is just a lifesaver! If you cut it into thin slices (and this can be done without any problems), then here you are, we have an excellent meat appetizer for the festive table! Plus, it is a great sausage replacement for snack sandwiches, and I know for sure that no one is hungry ...

In order to bake pork in one piece, you and I will need:

pork pulp (weighing about 1.2 kg)

2-2.5 tsp salt

5 pieces. bay leaves

Time required to cook pork: 4-8 hours for marinating (you can overnight), 1 hour 10 minutes for baking, a couple of hours for cooling

Level of difficulty: it's incredibly simple

Proposed action:

When choosing meat, I advise you to give preference to a piece with layers of fat - this is all so that the ready-made pork turns out to be tender and juicy. Indeed, during heat treatment, all kinds of juices will come out of it, and if the meat turns out to be lean, then it will simply turn out to be dry.

Thus, for roasting pork in one piece, the choice of brisket or collar would be ideal. In my case, I used the brisket.

So, we bought the meat and thoroughly washed it under running water - this is an obligatory rule that cannot be neglected in any case. Then put it in a colander so that all excess moisture is drained from it, or blot with paper towels. We put it in a large bowl, in which it will spend some time while marinating.

Add salt to the meat first.

Then we start up the usual black pepper.

And then you have a whole field for experiments - chopped garlic, Provencal herbs, spices, hot chili peppers ... I really like to bake meat, seasoning it with hops-suneli - then it turns out incredibly fragrant, and it even seems to me that it smells like Georgia ( since I have never been to this country, I am simply sure that it smells like this in any Georgian house).

So, add the hop-suneli seasoning to the meat.

Using our best efforts, we carefully rub salt, spices and seasoning into a piece of pork. This is perhaps the most time consuming moment in the whole process of cooking meat.

Now we spread laurel leaves on all sides to the meat, cover it with a flat plate, and put some kind of load on top. In this form, we send the pork to the refrigerator, or, taking into account today's weather conditions, we simply take it out onto the balcony.

Now we put the marinated and ready-to-bake meat on a piece of foil and wrap it tightly in two or three layers.

We place the pork in foil in any shape suitable for use in the oven, and in the oven - the temperature there should be about 200 degrees.

In this temperature regime, we bake the meat for 40 minutes, and then reduce it to 180 and cook for another half hour.

Then we take the mold out of the oven and leave it to cool - I just took the meat out onto the balcony again.

Now we unfold the cooled meat and take it out of the foil - the smell simply cannot be conveyed!

Juicy baked pork is the best dish, both for a holiday and for a full lunch or dinner. We have all the secrets of making juicy pork!

If you do not know how to surprise guests and households, then make a juicy pork accordion in the oven. The baked meat delicacy looks simply enchanting. It will become a bright accent of everyday dinner or lunch, but it can also decorate the festive menu with dignity. At the same time, the dish baked in the oven turns out to be unsurpassed: tender, appetizing and aromatic. Its taste can literally drive anyone who has not become a vegetarian crazy. After all, the meat is amazing and just melts in your mouth. In addition, the original presentation method not only looks very impressive. The pork accordion prepared in this way will not be difficult to divide into portions.

• cheese - 200 g;
• pork loin without bone - 700 g;
• garlic - 5 cloves;
• tomatoes - 2 pcs.;
• ground black pepper - ½ tsp;
• salt - 1 tsp

It is not difficult to cope with the preparation of an original meat dish. The main thing is to follow the instructions when working on a juicy and appetizing pork accordion in the oven. Recommendations with a photo and a simple sequence of steps will allow you to get an amazing treat at the exit, even if you have never cooked anything like it before.

First you need to prepare the pork loin. It will need to be rinsed and dried. The pork should be chopped, but this will need to be done in a special way. The boneless loin does not cut through to the base. It is necessary to form slices that will literally crumble in different directions, but stick together, since the common base is preserved. The thickness of each slice should be about 1.5 cm. Then sprinkle the meat with pepper and salt.

The cheese should be cut into slices. The garlic must be peeled and also chopped into several plates. The tomatoes will need to be washed, wiped off with a clean kitchen towel and cut into thin slices.

Now the most important and interesting stage in the preparation of the meat accordion lies ahead. Pork preparation must be stuffed. Garlic slices are distributed between all slices of meat.

Then you should put tomato circles between each piece of pork.

It remains only to distribute the slices of cheese next to the tomatoes and garlic. If you like oven baked cheese, you can add two slices each. This will make the pork accordion more flavorful, tender and juicy. In addition, the cheese gives the meat an additional spicy flavor.

On a baking sheet, food foil should be folded in several layers. It will need to be oiled. Our prepared pork accordion is laid out on top. The foil will need to be wrapped thoroughly on all sides; no gaps should remain. The pork accordion in foil is sent to the oven for an hour, previously brought to 180 degrees of heat.

When the pork accordion remains in the oven for about a quarter of an hour before the end of the baking process, you will need to remove the dish from the oven. Foil should be very carefully and carefully so as not to burn yourself, open it slightly. This is necessary in order for the meat to brown well and acquire an appetizing shade.

Our excellent dish is ready! As you can see, the process of cooking a pork accordion in foil in the oven is not so difficult.

Recipe 2: how to cook juicy pork in the oven (step by step with a photo)

The dish turns out to be juicy, aromatic and tasty. Alternatively, wrap the meat in foil, so it will turn out to be more juicy.

• spices (pepper, salt, cloves)
• a small piece of pork pulp

Wash the meat, dry it with a napkin, make small parallel cuts on top with a knife. Then rub the pork with spices and stick a few cloves in it.

Put the meat in the oven, heated at 200 degrees for 20 minutes, then reduce the temperature to 180 and bake for another 30-40 minutes. When it's almost ready, you can grease the top with sour cream for a golden brown crust. Allow the cooked meat to cool slightly, then cut into slices and serve.

Bon Appetit!

Recipe 3: juicy pork baked in the oven, in foil

Before we pack the pork in foil, we will process it with seasonings - salt, pepper, garlic, you can also add your favorite rosemary, thyme, basil. And then we grease it with mayonnaise, the amount of which we ourselves adjust depending on how many spices we used. Do not forget that pork is already quite fatty meat, so do not overdo it with mayonnaise. We leave the meat in the marinade for a couple of hours, so that it is sufficiently saturated and accumulates all the flavors from the seasonings. Sometimes, I put such meat in a cold place for 10-12 hours, then it turns out to be so juicy, aromatic and tender that it is impossible not to cook it over and over again.

And then the baking process itself. It is important to observe the temperature regime here, because for the first half hour we bake the meat at high temperatures, and then lower the degree and bake it until it is ready.

• fresh meat (pork) - 1 kg,
• salt - 1-2 tsp,
• pepper (ground) - 0.5 tsp,
• mayonnaise - 1-2 tbsp. l,
• garlic - 4-6 cloves,
• spices, laurel leaf,
• sunflower oil - 1 tbsp. l.

The most important step is preparing the raw meat. To do this, take a piece of meat, clean it from unnecessary films and excess fat. Next, rinse thoroughly in water to wash it out of blood residues. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.

Now we are preparing a mixture for sprinkling and marinating meat. First, squeeze the peeled garlic through a press.

Then grease with mayonnaise sauce on all sides.

We put the meat in a cold place so that it is saturated with marinade. Set the time for this process based on your preferences.
Now we wrap the pork in foil, it is better to take it in several layers. Next, we put it on the bottom of the baking sheet, and so that it does not burn, we lightly grease it with oil.

First, we cook the meat at a temperature of 200-220 degrees, and after half an hour we reduce the temperature to 180-190 degrees and cook for another 15-20 minutes.

If desired, you can make cuts in the foil, then the meat will brown a little.

Cut when it cools down a little.

Recipe 4: juicy pork with potatoes and tomatoes in the oven

Use the Oven Juicy Pork recipe with tomatoes and cheese to make the meat juicy and tender. For this dish, it is better to choose not entirely lean meat, it is better to give preference to the neck or shoulder portion.

• pork (pulp) 800 -1000 g,
• potatoes - 1 kg,
• fresh tomatoes - 3 pieces,
• onions 2-3 heads,
• hard cheese - 200 grams,
• garlic - 2 cloves,
• mayonnaise, sour cream or Bechamel sauce - 100 grams,
• salt, pepper and seasonings to taste,
• vegetable oil for greasing the baking sheet.

We clean the onion, cut the medium heads into rings, the large ones into half rings. Grease a baking sheet with a high side with vegetable oil and lay a layer of onions.

Rinse the fresh meat thoroughly, then dry it with paper towels. Cut the pulp into 0.5 cm thick slices across the fibers. You don't have to beat the pork at all, the flesh of the neck is tender enough without it. Season with pepper, salt, chopped or squeezed garlic through a press.

How to deal with tenderloin from the other side of the carcass. After cutting, the meat can be wrapped with cling film or folded in a plastic bag and beaten well. If you have time, pieces of meat can be marinated for several hours (or overnight) with spices and onions. Well, if you are going to cook your beef dish, sprinkle it, in addition to the above, with vegetable oil, ideally cold-pressed olive oil.

So, the next layer after the onion is meat slices.

Put fresh tomatoes on pork. Tomatoes are pre-washed, dried and cut into thin slices.

The third layer must be greased with any sauce. In the quick version of sauces, mayonnaise is perfect, in a healthier version - sour cream with garlic.

The fourth layer is potatoes. We clean it, rinse it under water, then either three on a coarse grater or simply grind it in a blender using a large nozzle. Cut the potatoes into thin slices. Sprinkle it with ground ginger, salt it, and dry tarragon (tarragon) greens will also be used.

Stir the potatoes with the sour cream remaining from the pork. It is much more convenient to do this in a deep dish than to apply the sauce already on a baking sheet.

Three hard cheese on a coarse or medium grater. Sprinkle the potatoes with cheese on top.

We send pork with potatoes in the French manner into a preheated oven for 50-60 minutes and bake at a temperature of 180-190 degrees.

There is one subtlety in cooking. For the first 30 minutes, it is advisable to bake the meat and cheese in foil. This will prevent the cheese from turning brown ahead of time, and the dish will not dry out. Everything will languish at first, and then brown evenly.

This is how delicious you take it out of the oven. Bon Appetit!

Recipe 5: delicious juicy pork with vegetables in the oven (with photo)

Juicy pork baked in the oven with vegetables. Since the meat is not fried, but baked, it turns out to be tender and juicy.

• 1.4 kg pork
• 200 g onions
• 200 g carrots
• allspice
• black pepper
• Provencal herbs
• Bay leaf
• vegetable oil for frying

Wash the pork and dry it with a paper towel. Cut the pork pulp across the fibers into thin pieces about 1 cm thick.

Peel and chop the onions and carrots. Pour some vegetable oil into a frying pan, heat well over high heat. Pour onions and carrots into the pan.

Fry until the onions and carrots are soft and light golden brown.

In a glass baking dish (you can also use a ceramic dish), greased with vegetable oil, lay the pork and fried onions with carrots in layers.

Sprinkle each layer with salt and black pepper to taste.

There should be no more than 3 layers, in which case the pork will be baked for sure.

Sprinkle the top layer with salt, black pepper, add Provencal herbs, allspice (2-3 peas) and bay leaf (2-3 leaves).

We cover the form with a lid (the ceramic form can be covered with foil), and put in the oven for 50-60 minutes at a temperature of 200 degrees.

You can serve pork with sauté or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

Recipe 6: juicy pork in the oven (step by step photos)

• Piece of pork (neck, ham, shoulder) - 1-1.5 kg
• Spices to taste.
• Garlic 2 prongs

• Food foil

If the meat is not thawed, then it is better to defrost it in spices. So it feeds on them better. But this is not necessary, you can grate the meat in a thawed (steamed) state.

When the meat is thawed, fill it with garlic chunks. To do this, we pierce the meat with a knife and insert the garlic into the meat with our finger along the blade.

For juiciness, you can grate the meat with vegetable oil.

Tear off 2 pieces of foil and cross them. If the foil is thin, then wrap it in two layers. We put the meat in the center and wrap it carefully, but not tightly, but in such a way that there is enough space for the juice. Cheburek type.

Put on a baking sheet and put in an oven preheated to 200-220 degrees for 1-1.5 hours, depending on the size of the piece.

Check the readiness of the meat with a knife or skewer. If the meat is ready, then twist the edges of the foil (we make a bath for the meat) and pour the resulting juice over the meat and put it in the oven for another 10 minutes to brown.

The result is pork in the oven, juicy and soft. Bon Appetit!

Recipe 7: juicy pork in the oven with Italian herbs

This recipe for pork in the oven is simple enough, but at the same time original and unusual to bake a juicy piece of pork.

• pork (part of the shoulder or ham with the skin) - 2 kilograms,
• salt,
• ground black pepper,
• dry italian herbs,
• garlic 3-4 cloves,
• vegetable oil - 1 tablespoon
• ready-made table mustard - 2 tablespoons,
• French mustard (grains) - 1 tablespoon
• 1 egg yolk
• oatmeal (or fine breadcrumbs) - 2 tablespoons.

First of all, rinse the piece of pork that you plan to bake in running water and dry it slightly with a paper towel.

Now we are preparing the icing for the meat. Combine mustard with French mustard. Add chicken yolk to them and mash it all thoroughly. Then toss in the oatmeal (or bread crumbs). It remains to add a spoonful of vegetable oil to all this and mix.

The next step: on the side where the skin is, make cuts with a sharp knife, it is better if it is a beautiful mesh. It is necessary to cut through only the pork skin with a knife, and do not touch the fatty layer and pulp. When baking, fat will be melted out of the incisions, thereby making the piece of meat "thinner" and leaner.

Then gently spoon the mustard frosting onto the meat with a spoon and rub it evenly.

This must be done on both sides.

Depending on where you are cooking (brazier or rimmed baking dish), line the bottom of your dish with parchment paper or foil. Place the meat in a mold, skin side up.

Send to an oven preheated to 180 degrees.

Considering that the weight of a piece of pork is 2 kg, the baked meat should be completely cooked in 2 hours. When calculating the baking time, use a simple formula: 1 kilogram of meat is baked for 1 hour. Thus - 2 kilograms will be baked in 2 hours. Well, boneless meat will be ready 10-15 minutes earlier.

After an hour, remove the pork from the oven and turn over to the other side.

So the dried skin will be saturated with juice and become soft, and the reverse side will be covered with a beautiful crust.

That's all. 2 hours later, your aromatic beauty pork is ready.

This pork can be served hot - cut into wide pieces, or cold.

To serve cold snacks, it is better not just to cool the meat, but to keep it in the refrigerator for a couple of hours. After such cooling, the pork is easy to cut into thin, beautiful slices.

Fresh vegetables and a glass of wine will perfectly complement this meat.

Recipe 8: juicy pork with cheese, baked in the oven (with photo)

Fragrant and tender pork baked in the oven with cheese and potatoes does not take much time to cook. This dish does not need a side dish.

• 1 kilogram of lean pork (fillet),
• 100 gr of hard cheese
• 100 g of mayonnaise,
• 1 onion
• 3 - 4 potatoes,
• a couple of tablespoons of vegetable oil,
• salt and pepper to taste.

Wash the pork and cut into portions a centimeter - one and a half thick.

We beat it off slightly (you can use a special kitchen hammer, or you can just use the back of a large kitchen knife).

In a bowl, mix mayonnaise, salt and pepper, and then coat the broken pieces of meat with this mixture on both sides.

We spread the pieces on a baking sheet, into which we first pour the oil, evenly distributing it over the entire surface. Let stand for about twenty minutes, so that the meat is soaked in mayonnaise sauce.

We wash and peel vegetables. Cut the onion and potatoes into thin strips, add a little salt.

We spread onion half-rings on each piece of pork, and on top - potato straws.

We form each portion separately. From above, all this product can be smeared with the remains of mayonnaise with pepper and salt.

Place the baking sheet in a preheated oven on the middle shelf. We bake over medium heat for thirty minutes. You can cover the baking sheet with culinary foil so that the dish does not lose its juiciness.

Grate the cheese and sprinkle it on the finished pork. We return the baking sheet to the oven and let the cheese spread over all the portions of meat when thawed. Our dish will be ready in three to four minutes.

Serve oven baked pork with cheese, fresh or canned vegetables, salad. Both meat and side dish - in one dish. Bon Appetit!

Recipe 9: juicy pork with potatoes and tomatoes in the oven

The combination of potatoes, onions and tomatoes turns out to be very successful. And if you add egg-sour cream filling to pork and vegetables, the dish will acquire a very interesting taste.

• pork pulp - 600 g;
• onion - 1 pc .;
• egg - 2-3 pcs.;
• sour cream - 4 tbsp. l .;
• potatoes - 6 pcs.;
• salt, black pepper - to taste;
• seasoning for meat - to taste;
• vegetable oil for frying;
• tomato - 1-2 pcs.
• hard cheese - 150 g;
• dill - 2-3 branches.

Recipe 10: pork baked in foil in the oven, juicy in beer

In this recipe, we propose to bake a piece of pork in a mustard-beer filling and pamper your relatives with unusually aromatic and juicy meat. Cold baked pork can be cut into thin slices and served as a meat snack.

• pork pulp - 1-1.1 kg
• beer - 100 ml
• mustard - 60 g
• garlic - 4 cloves
• refined oil - 50 ml
• a mixture of peppers - ½ tsp.
• salt - 1 tablespoon
• any spices for pork - 1 tsp
• > paprika - 1.5 tsp
• bread crumbs - 40 g

Preparing a mustard-beer filling. Pour refined oil into a small cup, add mustard, crushed garlic and spices with a mixture of peppers. Mix well and pour in beer. We get a divinely aromatic mustard-beer mass.

Now the meat. It is advisable to take a pork neck so that there are some thin layers of fat in the pulp. Then the baked pork in a piece will turn out more juicy. We wash the piece of meat, dry it and, placing it in a suitable dish, fill it with mustard-beer mass. We leave a piece of meat to marinate for an hour, periodically turning it over in a fragrant filling.

Take the foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can wrap a piece of meat without problems. We put them in a pile. Make sure that the matte sides are facing down, and the shiny ones are facing up. It is in this position that we place the folded stack in a heat-resistant form with high sides, bend the sides up and spread the pork in the center in a piece.

Pour the rest of the filling onto the meat and wrap it tightly. Do not turn it over so that the mustard-beer mass does not leak out.

We place the dish in the oven and bake the pork in a piece in foil in the oven for at least one and a half hours at 180 degrees. We check by piercing the knife through the foil, if the blade enters the pulp easily, then the meat is baked.

We take out the pork and carefully open it, forming a kind of tray from the edges of the foil. Mix the bread crumbs with paprika and sprinkle the meat on top and sides with the resulting mixture.

We return the form to the oven and bake the pork for another 25-30 minutes until a beautiful crust forms.

Everything, baked pork in a piece in foil in the oven is ready! And then either serve it hot, as a main meat dish, or let it cool down and cut into thin slices, serve as a cold snack.

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