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How 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, black ground pepper, red paprika and - depending on your mood - a dried mixture of ground Italian herbs. All ingredients can be easily purchased at your local supermarket.

Preparing meat - 15 minutes at most.

Wash the piece of pork thoroughly under running water. cold water. Dry it thoroughly (!) and arm yourself with a convenient sharp knife.

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

We will push pieces of garlic into these cuts. To do this, cut each clove lengthwise in half. Long sharp pieces- ideal for convenient 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.

All that remains is to wrap the pork in foil and bake in the oven. Let's follow grandma's advice:

1 kilogram of meat is baked for an average of 1.5 hours. If we want to dry out the crispy crust, during the last 10 minutes of baking, open the foil on top.

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

Secrets of choosing pork, marinades and fillings

Fresh pork has several characteristics. Pink, uniform, not dark color, almost dry surface, elastic texture (no dent left when pressed with a finger), fresh smell similar to the smell of milk, without ammonia, milky fat white. For the neck, marbling is very desirable (that is, fat is distributed throughout the thickness of the meat, and not just on the surface).

You can bake any piece of pork quite succulently in the oven. And yet it is worth remembering that the best places- this is the neck, the inside of the ham and the tenderloin.

When baking in foil, the fat from the pork does not need to be trimmed. There will always be time to do this. The high temperature will either melt the fat into juice or become very soft. In general, oven-baked meat is quite appropriate in the diet of those who are watching their figure: by removing the 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 brilliantly simple onion method:

• Combine onion pulp (chop 2-3 onions in a blender), vegetable oil(2-3 tablespoons), mustard (1 tablespoon) and spices (dry, ground). We rub the already stuffed piece, place it in a deep bowl and cover it with film. Place in the refrigerator for 5-6 hours.

Of course, you can always simply coat the piece with mayonnaise if you don’t get bored with the taste

Oven and meat - always great combination. Often we just don't have enough good ideas, how to deliciously cook meat in the oven so that it is soft and juicy.

How to cook any meat in the oven

Boneless pieces of meat are ideal for baking: it can be fillet, ham or tenderloin. Look for only quality meat. What characteristics should it have, where to buy it and how to choose the right meat for baking

Be sure to use a marinade to ensure the meat is juicy and tender. Delicious marinade for meat you can easily prepare it yourself: look for

If you are in doubt about how long you need to bake meat in the oven, remember: usually 1 kilogram of meat is cooked for about an hour. But some types of meat, because they are tough and fibrous, require about an hour and a half to bake. For example, beef takes longer to bake than pork.

One final tip: Use only ceramic or other heat-resistant cookware for baking. To avoid unnecessary hassle, be sure to lay parchment paper or wrap the meat in foil.

Juicy meat in foil in the oven

You will need:

• Pork shoulder - 1 kg
• Garlic - 5-6 small cloves
• Sour cream - 4 tbsp. l.
• Bay leaf - to taste
• Salt, pepper - to taste
• Seasonings - to taste
• Vegetable oil - 1 tbsp. l.

1. Make the marinade. Crush the garlic and combine it with spices, salt, ground bay leaf, pepper, vegetable oil and sour cream. Coat a washed and dried piece of pork with marinade, then leave to marinate for several hours in the refrigerator.

2. Set the oven to preheat at 200 degrees. Wrap the meat in foil and place on a baking sheet. Pour some water onto the baking sheet. Bake the meat first for half an hour at a temperature of 200 degrees, and then for another 30-40 minutes at a temperature of 180 degrees.

3. To brown the meat, make a large cut in the foil and bake for another 20 minutes. Check the readiness of the pork by piercing it with a knife: it should be soft and not leaking juice.

4. Serve juicy pork with vegetable side dish or garnished with fresh herbs.

French-style meat with potatoes in the oven

You will need:

• Pork chops - 800 g
• Homemade mayonnaise - 50 g
• Potatoes - 4 pcs.
• Large onion - 1 pc.
• Tomatoes - 2 pcs.
• Salt, pepper - to taste
• Spices - to taste
• Grated hard cheese- taste

1. Set the oven to preheat at 200 degrees. Salt the pork chops, add spices to taste, pepper and coat with homemade mayonnaise. How to quickly cook this delicious sauce on one's own,

2. Place finely chopped onion on the meat. Cut the peeled potatoes into thin slices and place on top of the onion. After this, lay out the tomatoes, and at the very end - grated cheese.

3. Cover the baking sheet with foil and bake the chops for 40 minutes. Serve the dish with a vegetable side dish (for example, baked potatoes).

Meat in pots in the oven

You will need:

• Pork - 800 g
• Carrots - 2 pcs.
• Potatoes - 8 pcs.
• Large onion - 2 pcs.
• Garlic - 6 cloves
• Salt, pepper - to taste
• Spices - to taste
• Vegetable oil - to taste
• Hard cheese - to taste (for decoration)

1. Pour vegetable oil into a frying pan and set to heat. Fry the pork, cut into cubes approximately 2x2 cm, until golden brown crust.

2. Grate the carrots and onions on a medium grater and add to the meat to fry. Add also garlic, passed through a press. Cook for about 10 minutes until the carrots are cooked through.

3. Peel and cut the potatoes into medium-thick slices. Add it to the meat with vegetables, sprinkle with salt, pepper and spices. Mix well.

4. Set the oven to preheat at 200 degrees. Place the contents of the frying pan into the prepared pots, adding warm water so that it reaches half of the pot.

5. Place the pots in the oven to bake for 40 minutes. After this, take out one pot, stir the contents and test for readiness (the potatoes should be soft). If necessary, leave the pots to bake for another 10-15 minutes.

6. Add grated cheese to the pots, cover them with lids and bake for another 5-10 minutes, turning off the oven.

7. Serve the dish in pots, garnished with fresh herbs.

Soft meat with tomatoes in the oven

You will need:

• Beef - 800 g
• Large tomatoes - 4 pcs.
• Hard cheese - 150 g
• Homemade mayonnaise - 3 tbsp. l.
• Salt, pepper - to taste
• Spices - to taste

1. Cut the beef into portioned pieces and beat it properly on both sides. The softness and juiciness of the dish depends on how you beat the meat. Prepare the oven by preheating it to 200 degrees.

Pork baked in the oven as a whole piece is very tasty dish and a great substitute for store-bought deli meats.

There are many different recipes and cooking methods, each of them gives the meat different shades of taste and aroma. Pork baked in foil is good not only cold appetizer, but also as a component for sandwiches and salads.

Let's cook necessary products. A neck, ham and shoulder are suitable for baking in the oven, I took pork shoulder without bone.

Wash and dry the pork thoroughly (preferably with a small layer of lard) paper towel. Combine mayonnaise with mustard.

Fold the foil in two layers and place the meat on it. Make sure that there is enough foil to spare; the meat must be packed absolutely airtight. Coat a piece of meat with the mixture on all sides.

Now evenly sprinkle the meat with seasoning. You can use pork seasoning like I did, or you can use spices and herbs that you prefer.

We pack the meat and put it in the refrigerator to marinate overnight. The next day, 1 hour before cooking, take out the marinated meat. Then place it on a baking sheet in a preheated oven and bake. The baking time depends on the size of the piece of meat being cooked. It is believed that 1 kilogram of pork needs to be baked for 1 hour at a temperature of 180 degrees. I baked for 1 hour 20 minutes. If you have any doubts about the doneness of the meat, pierce it with a knife immediately after baking. From cooked meat clear juice flows out.

Turn off the oven and leave the meat in the oven until it cools. From the juice released during baking, you can prepare a sauce and serve it with meat. Pork baked in foil in one piece is ready.

Meat in the oven is probably the most convenient way of cooking. Firstly, it saves time and effort, because you don’t need to stand over the stove and make sure that the dish doesn’t burn. Secondly, when baked in meat they are better preserved useful material, and it turns out much tastier, juicier and softer.

There are several ways to bake meat in the oven. A piece of meat can be baked on a baking sheet, making sure that it does not dry out, pouring over it the juice and fat that is released. In this case, meat in the oven can be breaded in breadcrumbs or herbs. Meat in dough turns out very tasty - an old Russian recipe, according to which the meat is wrapped in dough and baked at low heat. high temperature. The meat inside the dough cocoon is stewed in own juice However, with this method you will not get a golden brown crust. Baking in special form also allows you to preserve the juiciness of the meat, and most importantly - it turns out delicious crust. The meat can be baked in foil or a baking bag. All these methods have one positive thing in common: you just put the meat in the oven and go about your business. And if it is also in foil, then you are free from even the need to water the meat.

For baking, grade 1 meat is used - tenderloin, thin and thick edge. The meat must be freed from bones and tendons, washed and dried. Meat for baking must be chilled. Why not freezing? Water expands when it freezes, which means that when deep frozen The fibers in the meat are torn. When thawing, juice leaks out of the meat and it becomes dry and tough. You can try to save the situation by putting frozen meat on bottom shelf refrigerator and allowing it to thaw as slowly as possible, but still better than a piece there is nothing chilled meat.

Baking dough can be puff pastry, shortbread and rich. Baking in dough is also good because the meat can be prepared, wrapped in dough and frozen, and then cooked as needed. This way you can freeze, say, cutlets or portioned pieces. You can wrap meat in dough, stuffed with mushrooms or pate. The result will be a ceremonial weekend dish with which you can surprise the most discerning gourmets!

The filling can be very different, the main thing is that it is in harmony with the taste of the meat. Mushrooms are ideal for any type of meat. To prepare the filling, fry finely chopped mushrooms in melted butter until the liquid has completely evaporated, while starting to fry on high fire, and then reduce it. To the mushrooms you can add garlic, onions, parsley, ham, sour cream and spices. To fill the beef, you can add finely chopped liver to the mushrooms.

You can make your own chicken or duck liver pate. To do this, fry 100 g of liver in butter until it hardens and cool. Grind in a blender or pass through a meat grinder (it is better in a blender, as the pate will be more tender). Mix the resulting mass with 50 g of softened butter and 1 tbsp. dried bread crumbs, salt and pepper. If you want to stuff a piece of pork, then add a little unsoaked dried apricots to the pate, baked apple and parsley.

In order to stuff the meat, take a sharp thin knife, stick it into the flesh and, without pulling it out, insert half of the garlic on one side and a slice of carrot on the other. The more often you stuff a piece of meat, the tastier it will end up being. You can stuff the meat with strips of bacon. Place a strip of bacon between the carrots and garlic. Garlic, carrots and bacon can be rolled in finely chopped herbs.

Meat in the oven can be made softer and more flavorful using a regular disposable syringe with a thick needle. Prepare a solution for syringing: in a glass boiled water dilute 1 tsp. salt, ½ tsp. black pepper and a whole head of chopped garlic. Let the resulting solution stand for 20 minutes. Strain through cheesecloth, squeeze and inject the solution with a syringe into a piece of meat. Leave it for half an hour, then put it to bake.

The meat turns out to be very tasty when cut in one piece, cut into plates, between which slices of cheese are inserted. And if you put potatoes in foil or a baking sleeve along with the meat, you will get delicious side dish. Before baking, meat can be marinated in lemon juice, wine, beer or kefir. The surface of the meat can be lubricated with adjika, only real Georgian adjika. The aroma is amazing! As you can see, there is room for your imagination to run wild. It's all about the recipes.

Spicy breaded pork

Ingredients:
1.5 kg pork loin,
2 tsp mustard,
2 tsp honey.
Spices:
mixture of peppers, mustard seeds, coarse salt, garlic, ground nuts(any kind, you can use a mixture), cloves, dry pomegranate.
Sauce:
200 g lingonberries,
½ cup brown sugar,
2-3 oranges,
1 tbsp. flour.

Preparation:
Wash the loin, dry it and stuff it with garlic. Mix mustard and honey well. Grind all spices except cloves in a mortar. Lubricate the meat with a mixture of mustard and honey, then sprinkle generously with spices, and insert cloves in a checkerboard pattern over the entire surface. Wrap the meat in foil and leave it room temperature for 1 hour. Then place the baking sheet with meat in the oven, preheated to 180-200°C, for about 1.5 hours. 10 minutes before cooking, open the foil, add a couple of sprigs of rosemary and bake until golden crust. For the sauce, melt the sugar in a saucepan over low heat, pour in the juice from one orange and wait until it boils. Add lingonberries, boil and add orange slices to the mixture, boil a little and remove from heat.

Ingredients:
1.5 kg pork,
2 liters of dark beer,
1 yolk,
garlic,
ginger,
pepper,
salt.

Preparation:
Rub a piece of pork with salt and pepper, stuff it with garlic halves. Pour 1.5 liters of beer into the pan, put the meat in it and cover with a lid of a smaller diameter than the pan. Place a weight on top to submerge the meat in the beer and leave for 1-2 hours at room temperature. Pour 1-2 cm of beer into a deep frying pan, place the meat in it and place in the oven as hot as possible for 15 minutes. then reduce the heat to medium and bake the meat for 1.5 hours. Baste the meat with beer more often, about once every 10-15 minutes, and the last time pour it with a mixture of beer, yolk and ginger. Turn the heat to high for 2-3 minutes to brown the meat.

Ingredients:
1.5-2 kg pork,
2 cloves of garlic,
1 tsp cumin,
spices, salt, pepper - to taste.
"Coat":
1 stack beer,
½ cup water,
salt pepper,
1 tbsp. olive oil,
flour.

Preparation:
Boil 2-3 liters of water, cool, and salt well. Soak the meat in this solution for 2 hours. Then dry the pork and prick it deeply with a knife in 15-20 places. Prepare a mixture of crushed garlic, pepper, cumin and your favorite seasonings, and rub it on a piece of meat. Make a “fur coat”: mix beer and water, add ginger, salt, pepper and oil, stir and add enough flour to make a thick dough like putty. With your hands greased with vegetable oil, spread the dough over the surface of the meat so that there are no open spots left. Place a baking sheet with meat in an oven preheated to 200°C, and a deep container with water under it. Periodically spray the surface of the dough with water. Monitor the process, and if the dough burns, cover it with foil or baking paper moistened with water. Meat prepared in this way becomes tender and aromatic, and the “fur coat” can be eaten - it absorbs all the juices.

Beef in the sleeve

Ingredients:
700 g beef,
2 tbsp. salt,
2 tbsp. lemon juice,
1 tsp Sahara,
pepper, Bay leaf, garlic, mustard, vegetable oil - to taste.

Preparation:
Dissolve salt, sugar and lemon juice and dip a piece of meat into the solution. large piece pierce in several places with a knife. The brine should cover the meat completely. Add a few peppercorns and a bay leaf. Place a plate of smaller diameter than the pan on top and place a weight on top. Leave to marinate for 12 hours at room temperature. Then dry the meat and spread it with a mixture of mustard, pepper and vegetable oil. Stuff with garlic cloves and leave for half an hour. Then place the meat in a baking sleeve, tie one end of the sleeve tightly, squeeze out the air from it, pour about 100 ml of water inside and tie the other end just as tightly. The distance from the meat to the ends of the sleeve should be at least 15 cm. Remember that during baking the sleeve inflates greatly, so place the meat in the center of the baking sheet and not very high so that the inflated sleeve does not touch the walls of the oven. Place the baking sheet with the meat in the oven, preheated to 180°C. As soon as you see that the water inside the sleeve has boiled, reduce the heat to 150-120°C and bake the meat for 80 minutes, then turn off the oven and leave the meat for another 20 minutes. The beef becomes soft and aromatic and is tasty both hot and and cold.

Ingredients:
1 leg of lamb,
900 g puff pastry,
2 cloves of garlic,
2 sprigs of rosemary,
1 egg,
2-3 thick pita breads,
parsley.

Preparation:
Remove the thigh bone from the leg of the lamb, leaving the drumstick. Trim off excess fat, make several cuts in the meat and stuff the leg with garlic and rosemary. Pepper thoroughly. Roll out the defrosted dough into a triangular layer and place your foot on it, flat side down. Cover the meat with pita bread and wrap it in dough. Leave the bone sticking out. Moisten the edges of the dough with water and pinch the seams tightly. Turn over (lavash cakes will be on the bottom), make 2 holes for steam to escape. Brush the surface of the dough with beaten egg and place in an oven preheated to 230°C for 15 minutes. then reduce the heat to 190°C and bake for 1.5 hours. If the dough starts to burn, cover it with foil. Serve garnished with chopped parsley.

Ingredients:
400 g yeast puff pastry,
1 kg pork,
1 onion,
500 g champignons,
1 egg,
1 tbsp. vegetable oil,

Preparation:
Chop the onion small cubes and fry in vegetable oil until golden color. Add sliced ​​mushrooms to the onion, stir and add salt. Fry, stirring constantly. Wash and dry a piece of pork and make a cut in it. Salt, pepper and stuff the meat with onion and mushroom filling. Wrap the meat in rolled out dough and bake in the oven preheated to 180°C until cooked. If the dough starts to burn, cover it with foil or baking paper dipped in water.

Ingredients:
1.5-2 kg pork neck,
1-2 lemons,
1-2 onions,
200-300 g hard cheese,
salt, ground black pepper - to taste.

Preparation:
Wash and dry an even piece of neck. Cut the lemon and onion into thin slices, cut the cheese into thin slices. Cut the meat into slices 1 cm thick, without cutting all the way through, that is, the slices should be connected at the bottom. Rub the salt and pepper mixture over the meat, outside and inside. Place a slice of onion, a slice of lemon, and a slice of cheese into each slot. Squeeze tightly and wrap in several layers of foil. Place in the oven preheated to 180-200°C for 40 minutes. Serve hot, whole, by cutting into portions on the table.

Festive roll in foil

Ingredients:
1-1.5 kg pork,
500 g champignons,
½ cup walnuts,
100 g fresh lard,
100-150 g hard cheese,
salt, pepper - to taste.

Preparation:
Boil the mushrooms until tender. Walnuts chop it. Wash and dry a piece of meat. Then, using a sharp knife, start cutting the meat from its wide side into a layer 1.5-2 cm thick, moving in a spiral. As a result, you should have a layer of meat, as if you had unwrapped it. Beat the layer, salt and pepper. Place thin slices of lard on the meat, sprinkle with grated cheese, place a layer of boiled mushrooms, and on them a thin layer of nuts. Roll the meat into a roll, wrap tightly in foil and place in the oven on low heat for a couple of hours.

Bon appetit!

Larisa Shuftaykina

Meat baked in pieces - The best way prepare a delicious dish for festive feast or dinner with family.

This meat is covered with a golden brown crust and has excellent taste.

Meat, baked in pieces, is used hot as an addition to main courses, and the cooled product can be used to make sandwiches and salads.

Piece-baked meat - basic cooking principles

For baking, use pork, beef, chicken, veal or lamb. To prevent meat baked in a piece from becoming tough, use a ham, shoulder or neck. The piece of tenderloin must be voluminous, without cartilage, films or veins.

You can bake meat different ways. Meat baked in a piece in foil, sleeve or dough is more tender and juicy.

When baking meat uncovered in a slow cooker or oven, it may dry out. To prevent this from happening, a piece of meat is stuffed with lard, covered with slices of bacon, or greased with animal or vegetable oil.

Before baking meat as a whole piece, it is washed, dried with napkins and well rubbed with spices or marinated in a special brine.

The meat can be baked with vegetables or mushrooms, which will only enhance the taste of the dish. The finished meat is cut into slices and served as an appetizer or as a side dish.

Recipe 1. Meat baked in a piece with apples

Ingredients

one and a half kilogram piece of pork;

vegetable oil;

bulb;

spices for meat;

two cloves of garlic;

rosemary;

three sweet and sour apple;

pepper mixture;

sugar – 50 g;

drinking water– 60 ml;

Cooking method

1. Dry a thoroughly washed piece of meat with a paper towel. Sprinkle it on all sides with a mixture of peppers, rosemary, salt and meat spices. Using a silicone brush, brush a piece of meat with vegetable oil. Place it in a bowl, cover with cling film and refrigerate for half an hour so that the meat is well saturated with the aromas of the spices.

2. Heat vegetable oil in a frying pan. Fry the meat in it over high heat on both sides until a crust forms. This will keep all the juices inside. Remove the meat from the heat and transfer it to a heatproof dish.

3. Peel and wash the garlic cloves and onion. Chop the onion into thin feathers, and chop the garlic using a garlic press. Place in the pan where the meat was fried and lightly simmer the vegetables until translucent.

4. Wash the apples, remove the core and seeds and cut them into slices. Add apples to the pan with vegetables, sprinkle with sugar and stir. Simmer everything together until the sugar begins to caramelize. Pour in cold water and add honey. Mix again. As soon as the water boils, remove from heat.

5. Place the onion-apple mixture on a piece of meat and pour over the remaining syrup.

6. Place the mold in an oven preheated to 170 C for an hour and a half. Cut the finished meat into slices, place on a serving dish and pour over the onion-apple mixture.

Recipe 2. Meat baked in a piece in foil in a slow cooker

Ingredients

800 g beef;

20 ml sunflower oil;

salt coarse grind;

spices for meat.

Cooking method

1. Wash a piece of beef under running water, wipe with a paper towel and cut off films, veins and excess fat. Sprinkle the cleaned piece of meat generously with spices and salt. Rub the spices thoroughly into the meat.

2. Using a silicone brush, grease the meat with any vegetable oil. This will increase thermal conductivity and allow heat to be distributed evenly. Leave the meat to marinate for at least half an hour.

3. Wrap the meat tightly in three layers of foil so that during the baking process, the released juice does not leak out.

4. Place the meat in the multicooker bowl. Turn on the “Baking” mode. Set the timer for an hour. After the beep, leave the meat for another half hour in the “Warming” mode. Remove the finished meat, unwrap the foil and cut the beef into thin slices.

Recipe 3. Meat baked in a piece in a sleeve in mustard sauce

Ingredients

one and a half kilogram piece of meat;

four cloves of garlic;

50 g mustard;

bunch of lettuce leaves.

Cooking method

1. Wash a piece of pork or beef under the tap, dry with a napkin and remove all excess. Make small cuts on the piece with a sharp knife. Transfer the meat to a deep bowl.

2. Place mayonnaise, garlic and mustard through a press in a separate cup. Add salt and mix well until smooth. Generously coat the piece of meat with the resulting sauce, making sure that the marinade penetrates into the cuts. Leave the meat in the refrigerator for two hours.

3. Place the marinated meat in a sleeve and tie it tightly on both sides. Transfer the sleeve with meat to a heat-resistant form. Place it in the oven and bake for a little over an hour at 200 C.

4. Remove the finished meat from the oven, cut the sleeve and remove it. Place the pan with the meat in the oven for another quarter of an hour until it browns. At the same time, pour the sauce over it a couple of times. Remove the meat, cut it into portions, place on a serving platter and pour over the sauce.

Recipe 4. Meat baked in a piece in the oven with juniper

Ingredients

a kilogram piece of meat;

vegetable oil – 50 ml;

large onion;

meat broth- half liter;

large carrots;

juniper berries – 10 pcs.;

black pepper;

allspice– five peas;

bay leaf – 2 pcs.

Cooking method

1. Preheat the oven to 150 C.

2. Wash a whole piece of meat, remove any films, excess fat and veins. Pat it dry with a paper towel and rub it all over with pepper and salt.

3. Place the form in which you will bake the meat on the fire, pour in the oil and heat it well. Place a piece of meat in the pan and fry it on both sides until light golden brown. About seven minutes each.

4. Peel the vegetables, wash under running water and dry. Chop the onion into thin feathers. Chop the carrots diagonally into thin slices. Wash the juniper berries. Cut them in half to release their flavor.

5. Transfer the vegetables to the meat, cover the dish with a lid and simmer for another ten minutes over low heat. Pour in the broth, add spices and add bay leaf. Taste the broth for salt; add salt if necessary. Cover again and send the meat to simmer in the oven for five hours. After every hour, remove the meat from the oven and turn it over. Just before the end of cooking, remove the lid to allow the meat to brown. Cut the finished meat into slices, place on a serving plate and pour over vegetable sauce.

Recipe 5. Meat baked in milk

Ingredients

pork neck – 1 kg 200 g;

milk – 700 ml

olive oil – 100 ml;

two pinches of black pepper;

white vinegar– 30 ml;

salt – 7 g;

garlic - two cloves;

juniper berries - a tablespoon;

rosemary - sprig.

Cooking method

1. Mix vinegar and oil in a baking container. Peel the garlic cloves and pass through a garlic press, add it to the mixture of vinegar and oil. Add rosemary and juniper berries here. Season with pepper and salt. Mix everything until smooth.

2. Pork neck wash and pat dry with paper towel. Transfer the piece of meat to the marinade and turn it several times to completely coat the meat. Cover the container with film and put it in the refrigerator for a day. Turn the meat three times a day.

3. An hour before cooking, remove the pork from the refrigerator. Preheat the oven to 180 C. Pour the contents of the container with milk and bake in the oven for an hour. Then increase the temperature to 200 C and bake for another 20 minutes, periodically pouring the sauce around the meat. During baking, the sauce should become thick. Cover the finished pork with foil and leave for a quarter of an hour. Remove the meat and cut into slices. Strain the sauce and pour it over the chopped meat.

Recipe 6. Meat baked in a piece with minced mushroom in dough

Ingredients

minced mushroom

champignons – 750 g;

freshly ground pepper;

shallots - two heads;

olive oil – 50 ml;

garlic – 4 cloves;

butter– 50 g;

dry white wine – 100 ml;

thyme - two sprigs.

For meat

one and a half kilogram piece beef tenderloin;

two pinches of sea salt;

olive oil;

two eggs;

black pepper;

bacon – 12 thin slices;

puff pastry– 500 g;

Dijon mustard – 50 g;

a little flour.

Cooking method

1. Peel and chop the shallots and garlic. Place garlic, peeled mushrooms, onions and thyme leaves into the food processor container. Grind everything in a pulsating mode into a homogeneous mass.

2. Pour olive oil into a thick-bottomed frying pan, add butter and melt over moderate heat. Transfer the mushroom mixture into a frying pan, pour in the wine and fry for ten minutes until almost all the liquid has evaporated. Season with pepper and salt. Turn off the heat and cool.

3. Wash a piece of meat, dry it with a napkin and tie it with kitchen twine. Drizzle the meat olive oil, pepper and sprinkle with salt. Fry the beef for hot frying pan until golden brown on both sides.

4. On a piece cling film Arrange the bacon slices in a rectangle. Place the minced mushrooms on the bacon in an even layer and sprinkle with thyme leaves. Cool the beef, cut off the twine and brush the piece with Dijon mustard. Wrap a piece of meat in bacon with minced mushroom, trying to do it as tightly as possible. Wrap the ends of the film and place the meat in the refrigerator for half an hour.

5. Preheat the oven to 220 C. Dust the table with flour and roll out the puff pastry on it. Remove the beef, carefully remove the film and place it in the center of the rolled out dough. Brush the edges with beaten egg. Wrap the meat in the dough so that there is no air between them. Brush the surface of the dough with egg and sprinkle sea ​​salt. Bake in the oven for forty minutes. Cut the finished meat into thick slices.

It will be better if there is a small layer of fat on the piece of meat, this will give it juiciness.

To make the meat juicier, pour a little water onto the baking sheet or into the mold where you will bake the meat.

Use fresh meat for baking, it will turn out much tastier than frozen.

Bake lean meat only in sauce or foil, otherwise it will turn out dry.