There is hardly a person who loves meat, but at the same time remains indifferent to boiled pork. Juicy, aromatic, satisfying - a properly prepared dish literally melts in your mouth, and it’s not difficult to prepare. The main thing is to choose the right main ingredient and not violate the cooking technology. Classic boiled pork at home is made from pork. Most often this is the hind leg, but you can choose the loin, shoulder or neck. Please note: the meat must have a layer of fat, so it will turn out truly tasty. However, some people prefer veal, beef or even poultry. In this case, to ensure the juiciness of the dish, the meat must be covered with lard on all sides when baking. They do the same with a lean piece of pork. You can also take lamb or bear meat, but in this case the meat must first be marinated to get rid of the specific smell and make it softer.

There are 2 versions of the appearance of boiled pork. According to one of them, this dish was invented by the Eastern Slavs who lived near the Western Bug River. They had no problems with meat, since there were many wild boars in these places. And they processed the future food on fire. Thus, baked buzhan meat became known as boiled pork. According to another version, boiled pork once had the name “vuzhenina” from the word “wood” - dry, smoke. However, later the name was somewhat transformed.

In any case, whatever the reason for the appearance of this dish, it will be an excellent option for the holiday table. A large, juicy, flavorful piece of meat is especially relevant on New Year's or Christmas Day, when the whole family is gathered. Of course, you can cook boiled pork for everyday consumption. In this case, it is better to serve it for dinner with fresh or baked vegetables and herbs.

Homemade pork roast in pomegranate sauce

This option for roasting meat is rightfully considered one of the most successful. The acidity of pomegranate sauce or juice softens the meat, and the combination of sourness and sweetness will give the pork unusual notes of taste. Even if you are unlucky and the meat is quite tough, pomegranate juice will fix it.

• pork (better ham, and don’t forget about the presence of fat) – 2 kg;
• salt – 25 gr.;
• garlic – 5 cloves;
• dried bell pepper (preferably several colors) – 2 tbsp. l.;
• “Narsharab” sauce – 100 ml (can be replaced with simple pomegranate juice).

Cooking steps:

1. First, rinse the piece of meat with cold water. There is no need to cut off the lard - it will help make the boiled pork more juicy. You can make small cuts in the meat with a knife so that it is better saturated with the marinade.

3. Then coat the pork with garlic passed through a press and then wipe thoroughly with chopped bell pepper. It is better if it is coarsely ground.

4. The next step is to add sauce or juice. But simply basting the meat is not enough. You need to rub the marinade in thoroughly.

5. Place the pork processed in this way in the refrigerator for at least 3 hours so that it is saturated with juice and spices. Experienced housewives leave the meat to marinate overnight.

7. During the cooking process, you can periodically baste the meat with the resulting fat.

8. After about 3 hours (don’t forget, everyone has different ovens, so rely on yours) the boiled pork is ready. Cut it into small slices and serve with vegetables in lard leaves.

One of the advantages of this dish is its versatility: it can be served both hot and cold. In the second case, it is an excellent alternative to sausages. Or replenish.

The highlight of this recipe is the ginger sauce. To prepare it you will need lemon juice, honey and grated ginger in equal proportions. Thanks to it, the meat becomes unusually tender, and the acidity of lemon, the sweetness of honey and the tartness of ginger will give it an unforgettable taste and aroma. Plus the baking sleeves mean a minimum of dirty dishes. In addition, not everyone has a special oven tin, and using a baking sheet is not cost-effective.

To prepare you will need:

• pork (ham) with fat layers – 1.6 kg;
• garlic – 4 cloves;
• paprika – 1 tbsp. l.;
• salt – 1.5 tsp;
• ground black pepper – 1 tsp;
• hops-suneli (can be replaced with any spices to taste) – 1 tbsp. l.;
• above sauce - 2 tbsp.

Cooking steps:

1. First, rinse the meat in cold water and pat dry with a paper towel. Make small cuts-pockets so that the pork is better saturated with the marinade.

2. Pass the peeled garlic through a press. Mix all ingredients: garlic, paprika, salt, suneli hops and sauce.

3. Now rub the meat with the mixture. Don't forget about the pockets. Make an effort to ensure that the pork is thoroughly soaked with all this.

5. Place the meat in an oven preheated to 200 degrees for 1.5 hours.

The boiled pork is ready. The dish can be served hot or cold, additionally garnished with herbs and vegetables.

Festive boiled pork at home with prunes - video recipe

For lovers of a subtle sweet note in meat, I suggest you get acquainted with the recipe for boiled pork with prunes. Spicy, juicy and at the same time with an interesting filling. A very detailed recipe will help you prepare this dish, even if you have never cooked it before.

The “highlight” of this dish is rosemary, which is ideal for all types of meat, and its inherent pine aroma will add some piquancy to the dish and give you a New Year’s mood. In addition, rosemary has many beneficial properties. To make the meat more juicy, you can use lard during cooking, which is then simply thrown away.

To prepare you will need:

• beef pulp – 1 kg;
• classic mustard – 3 tbsp. l.;
• garlic – 1 head;
• fresh rosemary – 3-5 sprigs;
• salt and pepper to taste.

Cooking stages.

1. Rinse the meat thoroughly under running water and dry with a paper towel.

2. Squeeze the garlic through a press directly into the piece of beef. Add salt, pepper, mustard and rosemary leaves and mix everything thoroughly and rub into the meat.

3. The next step is to pack the beef in 2 layers of foil. Make sure the meat is completely covered.

4. Place in the oven, preheated to 180 degrees, for 1.5 hours. Afterwards, do not remove the meat from the oven until it has cooled completely. This version of boiled pork is best served cold.

Once the meat has cooled completely, remove it from the foil and cut into small slices. Garnish with a sprig of rosemary and serve.

Delicious and spicy homemade boiled pork from turkey fillet

But what about those who don’t eat red meat? Are they really deprived of the opportunity to try such a delicious dish as boiled pork? Not at all. Especially for them there are original and unusual recipes for boiled pork from poultry meat. In addition, this is an excellent alternative to store-bought sausages.

To prepare you will need:

• turkey fillet – 1.5 kg;
• grainy mustard - 20 gr.;
• paprika – 1 tbsp. l.;
• seasoning for charcoal turkey – 20 gr. (can be replaced with any arc if desired);
• black pepper – 1.5 tsp;
• dry garlic – 1.5 tsp;
• oregano – 1 tsp;
• rosemary – 1 tsp;
• sunflower oil (can be replaced with olive oil) – 2 tbsp. l.

For the saline solution you will need:

• water – 1 l;
• salt – 30 gr.;
• sugar – 1 tbsp. l.

Cooking stages.

1. Dip the idea fillet in the saline solution and leave for 30 minutes. After this time, remove and dry with a paper towel.

2. In a separate bowl, mix all the seasonings with vegetable oil and rub the resulting mixture onto a piece of poultry. For convenience, you can immediately place the fillet on foil, in which you will then wrap it.

3. Wrap turkey in foil. Make sure everything is packed tightly, otherwise the juice will leak out. Send to marinate in the refrigerator for 3-4 hours.

Uncover the turkey and cut the meat into thin pieces and serve cold.

Recipe for holiday turkey boiled pork with dried apricots - video

You can prepare delicious turkey pork in different ways. I have already described one of them above and propose to get acquainted with the second, which is strikingly different in taste, but at the same time just as excellent. This kind of boiled pork is especially good for a holiday table, for example, for the New Year.

This is a treat your guests will not soon forget and will ask for recipes to prepare next time at home.

Thanks to 2 types of mustard and cooking technology, boiled pork turns out truly tender, and spices give it a truly unique aroma. In addition, this part of the pork is usually fatty enough to make the meat very juicy. Hot boiled pork will be an excellent main dish for your table, and cold it will be a good alternative to store-bought cuts: it can be served separately or made into sandwiches.

To prepare you will need:

• pork neck – 1.8 kg;
• garlic – 6 cloves;
• grainy mustard - 1.5 tbsp. l.;
• table mustard - 1.5 tbsp. l.;
• sour cream or mayonnaise - 3 tbsp. l.;
• salt – 40 gr.;
• Italian herbs - 3 tbsp. l.;
• mixture of peppers - to taste.

Cooking stages.

1. Rinse a piece of meat with water and dry with a paper towel. Peel the garlic and cut into small cubes.

2. Mix salt and seasonings in one bowl, sour cream with two types of mustard in another.

3. Make small cuts in the meat with a knife. Insert a piece of garlic into each cut and add a little salt and spices.

4. Rub the remaining salty seasoning into the meat on all sides, and then brush it with sour cream and mustard.

5. Pack the pork tightly in foil and marinate in the refrigerator for at least 3 hours. It's better if you can leave it overnight.

6. After you remove the meat from the refrigerator, you need to give it time to warm up at room temperature. After this, you can put it in an oven preheated to 180 degrees for about 2 hours.

8. Remove the meat from the oven, cover with foil and leave for a while. Do not ignore this stage - this will make the meat even juicier.

Serve the dish hot or cold depending on your preference.

If you don’t have an oven at home, you can use a slow cooker - with the correct sequence of steps, the boiled pork in it turns out just as good, and it’s unlikely that anyone will notice that you didn’t cook in the oven. The set of spices and sauces used in this recipe is also suitable for other cooking methods, for example in the oven in foil or in a baking bag.

To prepare you will need:

• pork – 1 kg;
• garlic – 5 cloves;
• fresh rosemary – 2 sprigs;
• fresh thyme - 2 sprigs;
• Kimchi sauce to taste;
• soy sauce to taste;
• olive oil.

Cooking stages.

1. Cut the peeled garlic into 2 halves.

2. In a deep bowl, mix 2 types of sauce, olive oil and thyme and rosemary leaves.

3. Wash the pork under running water and pat dry with a paper towel. Using a sharp knife, make small cuts on all sides and place the garlic there.

4. Pour over the marinade and rub it in lightly with your hands.

5. Then place the meat in a baking bag and close it with clips, leaving a little air. Don't forget to pour the marinade over the pork.

6. Place the meat on the steaming rack. Pour water into the multicooker bowl and set the “stew” program for 1.5 hours.

7. Before serving, the finished boiled pork can be poured with the meat juice released into the bag during cooking.

Thanks to the long aging of pork in brine, it turns out to be unusually tender and aromatic - within a day, the pork absorbs the smell of all the spices used, and due to the salt dissolved in water, hard fibers are destroyed, which helps to soften even a fairly tough piece of meat. The only caveat of this recipe is that you need to start cooking a day before the intended event so that the pork spends enough time in the marinade. Then boiled pork at home will turn out no worse than store-bought.

To prepare you will need:

• pork with a small amount of fat 1.5 kg;
• tomato paste – 2 tsp;
• paprika – 2 tsp;
• sunflower or olive oil 2 tbsp. l.

For the brine you will need:

• water – 1 l.;
• bay leaf – 3 pcs.;
• black peppercorns – 1 tsp;
• allspice peas – 1 tsp;
• oregano (can be replaced with basil if desired) – 1 tsp;
• chopped coriander 1 tsp;
• garlic 7 cloves.

Cooking steps:

1. First of all, you need to prepare the brine. To do this, peel the garlic and cut it into small slices. Pour water into a deep bowl (it should hold a piece of meat) and add all the spices for the brine there. Stir well until the salt is completely dissolved.

2. Place the washed meat in the marinade, cover everything with a lid or cling film and refrigerate for 24 hours.

3. After a day, remove the pork. Before doing this, mix paprika, tomato paste and oil.

4. Place a piece of pork on foil (the sheet should be large enough to pack the meat in), coat with the mixture and wrap. Make sure that there are no gaps left - this way no liquid can leak out, and the meat will turn out soft and juicy.

5. Send the meat to bake in the oven at a temperature of 180-200 degrees for about 60 minutes. 10-15 minutes before cooking, open the foil and pour the released meat juice over the pork.

6. Continue baking the uncovered meat for another 10-15 minutes, basting with juice at least once every 5 minutes.

The dish can be served hot or cold. Using this recipe, you can prepare juicy boiled pork from any piece of meat, even loin or carbonate, which are known for their dryness.

Baked chicken breast in the oven in foil

If you don’t like red meat, then boiled pork at home can be prepared not only from turkey, but also from chicken, or rather, from its breast. People usually complain that chicken breast turns out quite dry, but not in this case. Thanks to the marinade and the cooking features, the white meat turns out really juicy, and the spices give it an amazing aroma.

To prepare you will need:

• chicken breast – 2 pcs.;
• sweet paprika – 1 tsp;
• ground black pepper to taste;
• vegetable oil (sunflower or olive will do).

For the brine you will need:

• boiled water at room temperature – 1 l;
• salt – 40-45 gr.

Cooking steps:

1. Rinse the chicken breast, dry it and remove the veins.
2. Next you need to prepare the brine. To do this, dissolve salt in water and place the chicken there for 2 hours. It is better to cover the dishes with a lid or cling film.
3. After 2 hours, remove the breast and dry again with a paper towel.
4. In a separate bowl, mix paprika, pepper and oil. Rub the chicken breast with the mixture.
5. Carefully wrap the chicken in foil so that not even a drop of juice escapes.
6. Place the packaged breast in the oven, preheated to 225 degrees, for literally a quarter of an hour. After the specified time has passed, turn off the oven, but do not remove the chicken - it should lie there for another 2 hours. Important: do not open the oven door during this time.
7. After 2 hours, remove the chicken breast, cut into small thin pieces and serve, garnished with herbs and vegetables.

As you can see, there is nothing complicated in cooking boiled pork. In terms of time, of course, the process is quite long, but for most of it you don’t need to do anything. A minimum of effort and ingredients, and in just a few hours the most tender juicy meat will be on your table.

Meat, cooked in any form, is always the main dish of a festive feast, and when made according to a proven and tasty recipe, it is also an impeccable work of culinary art. Baked pork with prunes is exactly the culinary feature that guests will remember for a long time: Do you remember what kind of boiled pork with prunes they had on the festive table?!!! And they will definitely thank you and probably ask for the recipe. Let's get to know our baked pork better.

We will admire it later, but now we will discuss the quality and quantity of the necessary products, because there can be no trifles in such a masterpiece. First of all, you will need excellent quality pork, and for boiled pork it is better to choose the neck, as it is more juicy and aromatic when baked. Everything else: prunes, garlic and products for coating are not a culinary rarity at all, and therefore let’s move on directly to the specific list of ingredients.

Let's look at the list of necessary products for preparing boiled pork with prunes for the festive New Year's table and Christmas:

Ingredients for cooking boiled pork:

• pork meat - 1.5 kilograms;
• prunes - 100 grams;
• large fresh garlic - 4 cloves;

Ingredients for preparing the stuffed meat coating:

• ground black pepper - 1 teaspoon;
• hops-sucked - 1 teaspoon;
• coriander - 1 teaspoon;
• chili powder - 1/2 teaspoon;
• ready mustard - 2 teaspoons;
• soy sauce - 50 milliliters (optional).

The time has come to begin this wonderful process with us. So, a piece of pork is washed with cold water and dried with a paper towel. The pitted prunes, washed and dried with a towel, have already been prepared. The garlic cloves have been peeled and all the ingredients for preparing the coating are on hand.

We start with the process of stuffing pork with prunes and garlic, although in this case there may be options from a number of your preferences, for example: dried apricots, pointed pieces of fresh carrots, sweet peppers, olives - only garlic remains mandatory. If the prunes are large, they can be divided into two halves, large garlic - into 3-4 parts.

To pierce the meat, you need a very sharp knife so that the embedded pieces go deeper. Holes for stuffing should be made evenly over the entire surface of the piece of meat. Salt the meat prepared in this way over its entire surface quite generously, because, as they say, it will take as much salt as it needs. Once this work is completed, you can begin to create a coating for the stuffed pork. In a small bowl, combine all the ingredients: ground spices, prepared mustard and, if you prefer, soy sauce, which will give the finished boiled pork a piquant taste and soften the structure of the meat itself. Mix the entire mass until smooth and coat the entire piece of meat prepared with the filling with your hands, carefully and evenly, covering it with the resulting coating.

Now is the time to place the coated meat in a plastic bag or tightly sealed container and let it sit for at least 12 hours, or better yet for a full day, then pack it tightly in a baking bag or in several layers of foil to ensure a possible seal during long-term baking. . Place the meat wrapped in foil in a mold with edges so that you can pour in the water in which the boiled pork will be baked so that its volume is periodically replenished, and place in an oven preheated to +180 C.

Bake the meat on one side for an hour and a half, and on the other for 1 hour, controlling the water level in the pan; which should reach several centimeters so that the pork is baked evenly and turns out juicy. After the specified time has passed, it must be removed from the oven, cut into the foil, unfolded and returned to the oven for about ten minutes to dry and brown the top crust. Cover the finished hot boiled pork without removing it from the foil with a layer of new foil, place a cutting board on top of it, and a jar of water on it in the form of a weight so that the meat, as it cools naturally, becomes compacted and does not crumble when cutting it into slices.

So this, at first glance, simple act of preparing homemade boiled pork has been completed, which, thanks to its high product qualities, can be used in cold cuts both in everyday meals and at festive feasts. All that remains is to wish everyone happy holidays and bon appetit! Prepare delicious healthy food with us.

New Year's pork with prunes - an all-time classic!

Today we have a dish that has long earned the respect of all lovers of meat snacks - homemade boiled pork. This, dare I say it, “epic” appetizer is always very popular at a festive feast and disappears from the general dish before even the highest quality sausage. And all because for boiled pork, the softest and most tender piece of pork is usually used - the neck or brisket, where small layers of fat prevent the meat from becoming dry and inedible. Try our recipe for New Year's pork with prunes!

Ingredients for cooking boiled pork with prunes:

• pork - 1-1.2 kg
• salt - to taste
• black pepper - to taste
• olive oil - 50 ml
• cognac - 3 tbsp.
• lemon - 0.5 pcs.
• spicy mustard - 2 tsp.
• mustard beans - 2-3 tbsp.
• oregano - 1 tbsp.
• khmeli-suneli - 1 tbsp.
• pitted prunes - 1 handful
• garlic - 4-5 cloves

Recipe for boiled pork with prunes:

Wash the pork neck, dry with a towel and rub with a mixture of salt and black pepper. Leave for 20 minutes in a cool place.

For dressing, mix olive oil and cognac, add hot mustard and mustard beans.

Stir the mixture until an emulsion is obtained. Peel the garlic and squeeze half the cloves through a press into the oil-mustard dressing.

Add herbs to the dressing, in our case oregano and suneli hops, and stir.

Squeeze the juice of half a lemon, after pouring boiling water over it and rolling it on the table so that the lemon gives up as much of its juice as possible. Mix everything once again.

Before baking, the pork must be fried so that a crust forms on the surface of the meat, which will prevent the meat juices and melted fat from completely leaking out, thereby preserving all the tenderness and softness of the entire dish. To do this, you need to heat a frying pan, add a couple of tablespoons of vegetable oil and fry the pork on all sides until you get a nice crispy crust.

When the meat has cooled a little, make several deep slits on top and put one prune and two or three slices of garlic into them.

Transfer the pork with prunes to a sheet of foil and pour one teaspoon of dressing into each “pocket”, and pour the rest of the dressing on top, distributing it throughout the entire piece of meat.

Next, the pork and prunes need to be wrapped in foil, carefully securing the ends, and transferred to a fireproof form. The oven temperature for the first 20 minutes of cooking is 200 degrees, for the remaining cooking time (about 40-50 minutes) reduce the temperature to 180.

Cool the finished boiled pork and cut into portions before serving.

Pork with prunes is ready! Happy New Year!

Baked pork is traditionally considered a delicacy and is served most often on holidays. But what’s to stop us from cooking homemade boiled pork without any reason? For example, I have already mastered several recipes and constantly pamper my family with delicious meat.

Baked pork can be prepared for the New Year's table. It will come in very handy. There is a large selection of recipes and you are sure to pick something up)))

Baked pork can be made from chicken, beef or lamb. But I prefer traditional pork. To make the appetizer tasty, you need to know some of the subtleties of choosing meat.

• The back, ham, neck or breast are ideal.
• Good boiled pork can be made from pork loin. It is tender and not very greasy. A thin layer of fat won't hurt.
• You need to choose a whole piece, weighing 2 - 2.5 kg.
• Meat should not be steamed. It must ripen, otherwise the boiled pork will turn out tasteless. As an exception, you can use defrosted meat.

You can use any spices to rub meat. And you shouldn’t skimp, because the meat will take exactly as many spices as you need and not a gram more.

Pork stew at home

Baked pork, as I already said, can be prepared at home. It will be an excellent decoration for the holiday table. At the same time, it is very tasty and already cooled. And it will go great on sandwiches in the morning.

You will need:

• pork – 1 kg;
• water – 1 liter;
• garlic – 5 cloves;
• laurel;
• salt – 2 level tablespoons;
• black peppercorns – 1 tsp;
• allspice in peas – 1 tsp;
• oregano – 1 tsp;
• basil – 1 tsp.

Preparation:

1. Prepare the marinade. To do this, add salt, garlic and herbs to the water. We put the meat in it and put it in the refrigerator for a day.
2. When the time is up, drain the brine and dry the meat. We make punctures in it, into which we place pieces of garlic.
3. Wrap the pork in several layers of foil. To keep the piece in shape and not fall apart, tie it with twine or strong threads. You need to remove them after the boiled pork has cooled a little.
4. The baking time depends on the weight of the piece. On average, this takes 1.5 – 3 hours. Oven temperature is between 160 – 180 °C.

To prevent boiled pork from breaking into pieces when cutting, press down the meat with any weight while it cools.

Meat baked in foil - a simple recipe

The next recipe is boiled pork in onion marinade. They are ideal for sealing large pieces of meat.

Ingredients:

• piece of meat – 2 kg;
• garlic - head;
• onion - head;
• mustard (dry) – ½ tsp;
• spices.

Preparation:

1. Peel the garlic and cut it into pieces, which we roll in a mixture of salt and pepper. Pass the onion through a grinder to make a paste and mix it with mustard.
2. We take the meat and, using a knife, make deep cuts in it, into which we place the prepared pieces of garlic. Then coat the piece with onion-mustard sauce and put it in the refrigerator for several hours. During this time, the meat will marinate perfectly.
3. Then we wrap it in several layers of food foil and put it in the oven for 2 hours at 180 °C. 10 minutes before cooking, open the foil so that the meat browns beautifully.

Cooking boiled pork in brine

For this recipe, buy boneless meat - ham, neck or butt. Spices can be anything - focus on your preferences.

Ingredients:

• pork - 800 gram piece;
• spices; garlic – 1 tsp;
• water – 1.5 liters;
• salt – 2 tbsp;
• laurel;
• Provencal herbs.

Preparation:

1. Place Provençal herbs and bay leaves in the water. Bring to a boil and let cool until lukewarm.
2. Place the meat in it so that it is completely covered with brine. Leave it like this overnight.
3. In the morning, dry the meat with a towel and rub with spices. Wrap it in several layers of foil and put it in the oven for 1.5 hours. Cooking temperature 200 °C.

If you plan to serve boiled pork as a cold appetizer, then let it cool directly in the foil.

Cooking boiled pork in the oven - a holiday recipe

Let's make some minor changes to the classic boiled pork recipe and get a truly festive dish.

Ingredients:

• neck – 1.2 kg;
• pineapple rings;
• banana;
• white wine (semi-dry) – 50 ml;
• salt and ground black pepper;
• oregano – 1 tsp.

Preparation:

1. Wash and dry the meat. Cut it like an accordion: the thickness of the piece is 1 cm. Salt and pepper the meat, coating the internal cuts as well. Just don’t be too zealous so as not to spoil the taste. Sprinkle oregano on top of the meat. Wrap the prepared piece in film and leave for 3 – 4 hours to marinate.
2. Cover the bottom of the baking sheet with foil and place the meat on it. Place a banana ring and a piece of pineapple in each cut. Pour wine over everything on top.
3. We pack the meat in foil and put it in the oven for 1.1 - 1.2 hours. Then we open the foil and leave it in this form so that it browns. First pour the pineapple juice over the piece.

Homemade pork roast cooked in a roasting pan

The next way to cook boiled pork at home is to use a roasting bag. The preparation of meat is classic, as if you were cooking it in the oven. Baked pork in the sleeve turns out juicy, tender and incredibly tasty.

Ingredients:

• pork neck – 1.5-2 kg;
• bay leaf – 6 pcs.;
• garlic – 6 cloves;
• salt – 1 tbsp. l.;
• ground pepper – 1 tsp.

Cooking method:

1. Crumble the bay leaf with your hands. Mix salt, pepper and pressed garlic. Mash all the ingredients with a spoon as thoroughly as possible.
2. Make deep punctures in the meat and fill each with the prepared mixture. 25 punctures are enough.
3. Place the prepared pork in a baking sleeve and tie the edges, having first removed all the air from the tube.
4. Cook meat at 220°C. At the very end, so that the meat is nicely baked and crusty, cut the bag.

Pork roast in mustard, baked in the oven

Mustard is often used in the process of cooking meat. It emphasizes its taste well, adding an unusual sourish-spicy note. Pork with mustard baked in the oven turns out very tasty.

Ingredients:

• pork fillet – 1 kg;
• garlic – 5-7 cloves;
• mustard – 3 tbsp. l.;
• salt pepper.

Cooking method:

1. Peel the garlic and cut into pieces. Make punctures in the surface of the meat with a knife and place a garlic clove in each.
2. Pepper and salt the pork. Then coat it with mustard. Place the meat in the refrigerator for several hours.
3. Then wrap the pork flesh in several layers of foil and cook in the oven for 1.5 hours at 200°C.

10 minutes before the end of time, open the foil. Pour the juices over the surface of the meat. Before serving, cool the boiled pork, cut into portions and serve.

Video: recipe for homemade boiled pork

Bon appetit! And until new recipes!