The pork marinade is the most delicious. Recipes with honey-mustard marinade for pork How long to marinate pork in mustard

Irina Kamshilina

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

Content

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with photos below.

How to make pork marinade

Any marinade has three main components. They can be combined into the following list:

Acidic base. You can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary and cumin have proven themselves well. All of them give the dish a complete taste and appearance.
Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean ones use olive oil.

The specific way to prepare the marinade also depends on the specific cuisine. For example, the French more often use vegetables with wine, the Mexicans use hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork are also perfect. Here are some other really tasty options:

“overnight” marinating compositions are very tasty on a soy base;
It is recommended to marinate in tomato juice or kefir;
for an escalope, i.e. boneless pork tenderloin, it is recommended to use mustard or tomato-mustard mixture;
like all types of meat, pork goes well with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for a marinating composition was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Particularly aromatic are dried herbs - thyme, oregano, caraway and sage. There are a lot of options for how to marinate pork. They are united by a few simple tips, following which the meat will turn out even tastier. The main recommendations are as follows:

In recipes based on mayonnaise, it is better to use homemade mayonnaise. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
For faster marinating, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
When using a tomato or vinegar mixture, it is recommended to add one egg to the meat. The protein film will protect against drying out.

For baking in the oven

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 110 kcal.
Cuisine: Russian.

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Different compositions will do. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

lemon – 1 pc.;
soy sauce – 50 grams;
salt and spices - to taste;
onions – 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt and add spices to taste.
Pour the resulting solution over the onions and let stand for about 40 minutes.
Marinate the meat in the resulting solution for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork in a frying pan can be varied in taste - spicy, tender, sour or sweet. Depending on personal preferences, any option is chosen. One of the simple homemade compositions for marinating meat is prepared according to a classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for frying in a pan.

Ingredients:

honey – 2 tbsp;
mustard – 1 tbsp;
vegetable oil – 0.5 tbsp.;
garlic – 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic and press through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat and let it sit for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

dry red wine – 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard – 1 tbsp;
vegetable oil – 1 tbsp;
garlic – 2 cloves;
celery stalk – 1 pc.

Cooking method:

Pass the garlic and celery through a press.
Pour wine over this mixture and stir.
Next add mustard, oil, season with spices and salt. Let stand for about half an hour.
Keep the meat in the resulting mixture for about 2-3 hours.

For the steak

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the very first steak recipes, they were cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.

Ingredients:

onion – 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
ginger powder – 2 tbsp;
dried herbs – 2 tbsp;
sour cream and kefir - 0.5 l each;
vegetable oil – 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices and rub the meat with them separately.
Peel the onion and chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Place steaks, onions and sour cream sauce in layers in a large saucepan. Ready, meat marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

garlic – 5 cloves;
sugar – 5 tbsp;
onions – 2 pcs.;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch;
vegetable oil – 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, sugar, and stir.
Season the base with spices. Mix well again.
Keep the meat cooked for 3 hours.

Quick marinade

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, a quick pork marinade will help out. This recipe is suitable in all cases, be it baking or stewing in the oven, frying in a pan, grilling or electric grill. Aromatic basil and juicy tomatoes give the composition a special taste. They give the meat a fresh summer flavor. As a result of marinating, in just 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf – 2 pcs.;
white onion – 3 pcs.;
tomato – 3 pcs.;
ground black and red hot pepper, salt, herbs - to taste;
fresh basil - 1 bunch;
dried herb - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
Wash fresh herbs, dry, finely chop.
Rub the meat separately with the spices, then transfer to a large bowl.
Next add salt, sprinkle with basil, pour in tomato sauce, stir.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a “quickie” recipe. The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

olive oil – 2 tbsp;
mustard – 5 tbsp;
soy sauce – 4 tbsp;
garlic – 3 cloves;
lemon – 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, whisk together butter, sauce and mustard.
Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
Combine the remaining ingredients and mix.
Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

Cooking time: 6 hours.
Number of servings: 9 persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce – 1 tbsp.;
lime juice – 1 tbsp.;
sea salt – 1.5 tbsp;
water – 5 l;
rice vinegar - 1 tbsp;
lime zest - 2 tbsp;
garlic – 8 cloves;
Burgundy wine - 1 tbsp.;
peppercorns – 5 pcs.

Cooking method:

Peel the garlic and pass through a garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add the remaining ingredients, mix everything thoroughly.
Add meat to the resulting solution and leave for 6 hours.

With vinegar

Cooking time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic recipe is a pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special flavor expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of seasonal herbs - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with photos.

Ingredients:

salt - to taste;
onions – 2 pcs.;
sunflower oil – 4 tbsp;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion and chop into half rings.
Take a bowl and pour in the oil and vinegar. Add dried seasoning to them and mix.
Add the onion last. Mix again, pour the resulting mixture over the pork, spread over the entire surface of the meat.
Leave for 3-4 hours.

Simple

Cooking time: 2 hours.
Number of servings: 3 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Even a simple pork marinade can give excellent results. It is suitable for any form of meat - for steak, neck, ribs, schnitzel, loin, shoulder, ham, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

salt – 0.5 tbsp;
onions - 3 large fruits;
vegetable oil – 1 tbsp;
freshly ground black pepper – 1 pinch;
bay leaf – 3 pcs.

Cooking method:

Using a blender, process the peeled onions into a paste.
Salt the resulting pulp, season with pepper and salt.
Next, pour in the oil and add the bay leaves.
If there is little time left for marinating, you should pour hot marinade over the meat.
Leave for 2 hours.

From kefir

Cooking time: 3 hours.
Number of servings: 4 persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Lovers of more tender meat should use a kefir marinade for pork. Thanks to this fermented milk product, the dish will have a light creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, which is why it is considered a classic ingredient for marinating. Having only this product on hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, on the grill or on the grill.

Ingredients:

pepper, salt - to taste;
spices for pork – 1 tsp;
kefir – 0.5 l;
onions - 2 pcs.

Cooking method:

First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
Next, sprinkle with spices, pour in kefir and mix well.
Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

Cooking time: 4 hours.
Number of servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. An unusual combination - lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

pepper – 1 tsp;
herbs, spices - to taste;
kiwi – 2 pcs.;
salt – 1 tsp;
lemon – 0.5 pcs.

Cooking method:

Peel the kiwi and process it into puree using a blender.
Season the resulting mass with lemon juice.
Rub the pieces of meat with spices, salt, pepper, and then pour in the resulting mixture.
Leave in a cool place for 4 hours or more.

With honey

Preparation time: 1 day.
Number of servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large number of healing properties.

Ingredients:

salt – 1 pinch;
mustard – 1 tbsp;
aromatic spices - to taste;
liquid honey – 1 tsp;
garlic – 6 cloves.

Cooking method:

In a separate container, combine honey with mustard and stir until smooth.
Leave the mixture for 10 minutes.
Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
Then pour a mixture of honey and mustard on top.
Leave the product to marinate for a day.

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It has long been known that mustard, due to its special natural qualities, is an ideal tenderizer for any, even the toughest meat. Using it as a breading makes the finished product juicy and tender. In addition, in its presence, the meat is better saturated with spices and aromatic herbs. Moreover, there is no taste or smell left from the mustard itself. This amazing feature has been used by many cooks for a long time. Even now, meat in mustard is very popular. There are many very interesting recipes for its preparation. As an example, it is worth carefully considering some of them.

in mustard

By its nature, pork is a fairly soft and tender meat. To make a good chop, you don’t need to marinate it further. After all, aggressive ingredients can lead to the fact that the original product, on the contrary, becomes tough or even disintegrates into fibers. Therefore, it is better to cook such meat in mustard. This allows you to preserve its natural tenderness and protect it from drying out. To cook delicious meat in mustard, you will need a minimum set of initial ingredients:

for 200 grams of pork, 10 milliliters of vegetable oil, 2-3 grams of salt and ground black pepper, as well as 3 teaspoons of regular table mustard.

Preparing this dish is not at all difficult:

First, washed and dried meat must be cut into pieces 1-1.5 centimeters thick. In this case, it is necessary to cut off all existing fat and excess films.
Gently beat each piece with a kitchen hammer to make it even thinner.
Coat the pieces with mustard on all sides.
Place the frying pan on the fire and heat the oil in it.
Place the meat in boiling fat and keep it covered for the first time (2 minutes). This will help the spices absorb better. Further processing must be carried out in an open container.
As soon as a golden brown crust appears on one side, the product should be turned over and immediately sprinkled with pepper and salt. If desired, you can also add any seasonings (coriander, cumin, tarragon and others).
On the second side, fry for no more than 3 minutes.

Meat prepared in this original way in mustard turns out very juicy, tender and incredibly tasty. Boiled rice is ideal as a side dish. Although there are other options.

Beef entrecote

You can cook beef meat in mustard very tasty. The recipe is quite interesting and does not require any special skills from the housewife. To work you will need the following products:

3 beef entrecote, 1 egg, half a glass of milk, vegetable oil, a little flour, table mustard, spices (pepper and salt), and breadcrumbs.

The cooking process consists of several stages:

First, you need to beat the meat well.
After this, each piece needs to be greased with mustard and rolled in flour.
Prepare a homogeneous mixture from milk and eggs and dip the prepared semi-finished product into it.
At the final stage, the meat should be thoroughly coated in breadcrumbs.
The pieces processed in this way will only have to be fried in a frying pan on both sides until a characteristic golden brown crust appears on the surface.

After this treatment, the beef turns out very tender and aromatic. And the thin crispy crust only pleasantly complements the overall picture.

Meat from the oven

How else can you cook meat in mustard? The oven recipe is considered the simplest and very convenient. In this case, the meat itself does not even need to be cut into portions. It is completely cooked. For this method you will need a minimum of ingredients:

0.5 kilograms of pork, salt, 2 tablespoons of mustard and 5 cloves of garlic.

In this case, pork is prepared in stages:

First you need to marinate the meat. This will make it more aromatic and will help the product bake better. To do this, the garlic must be finely chopped or squeezed through a press, and then mixed with salt and mustard. Coat a piece of pork on all sides with the prepared mixture and leave it in this condition for 3 hours in the refrigerator.
After the time has passed, the meat must be wrapped tightly in foil, placed on a baking sheet and placed in the oven for 60 minutes. In this case, the temperature inside should be at least 180 degrees.
After this, the foil can be removed and the meat returned to the oven for 10 minutes, while increasing the heat.

The result is a single piece of tender, juicy pork with a crispy, flavorful crust. Before serving, it can be cut into thin, neat slices.

Meat up your sleeve

There is another original way to cook aromatic meat in mustard. The oven-in-the-sleeve recipe is truly a win-win. In this case, beef, pork or any poultry can be used as the starting product. It all depends on personal preference. For example, consider cooking pork chops. You will need a small set of basic components:

450 grams of meat, 70 grams of French mustard, as well as a little salt, turmeric and black pepper.

This dish is very simple to make:

First, each piece of pork should be thoroughly rubbed with a mixture of pepper, turmeric and salt.
After this, it should be coated with mustard.
Fold the prepared pieces into a sleeve and secure it on both sides. There should be a lot of free space inside so that the bag does not burst during heat treatment.
Place the sleeve on a baking sheet and place it in a hot oven. Gradually the temperature should be reduced to approximately 180 degrees. The total baking time is only 30 minutes.

Then you can get the aromatic pork. The sleeve must be cut and the meat allowed to stand for a while so that it can cool.

Cooking meat in cooking is an art. Each ingredient used in such a dish has its own meaning and imparts a certain taste. Depending on the meat, a suitable marinade is prepared for it. The most popular among marinades is honey mustard. Its main components are honey and mustard, but by adding various spices and components to it, you can improve it.

Steak

Pork dishes are very common in the everyday menu. To dilute the usual taste of meat, you can marinate it. Honey-mustard marinade is ideal for pork. To prepare it you need: mustard - 50 g, honey - 50 g, black pepper, dried basil, dried parsley, salt, fresh garlic.

Instructions:

Cut the washed meat into 1 cm thick pieces. Beat if necessary.
Prepare the marinade. To do this, peel the garlic, crush it with a garlic press and combine with the rest of the ingredients.
Pour the marinade over the meat and leave for a couple of hours. The more time passes, the juicier the pork will be. You can even leave it overnight.

Fry the meat on both sides in a frying pan, preheating the oil.

Baked pork in honey mustard marinade

Baked pork will undoubtedly delight guests and household members with its delicate, mild taste. The meat will be juicy, but will not be as fatty as cooked in oil. Required ingredients:

pork meat - 1 kg;
honey - 5 g;
mustard - 17 g;
salt;
ground paprika - 15 g;
black pepper - 3 g;
coriander - 5 g;
garlic - 5 cloves.

Wash a piece of pork, trim off excess fat and dry with paper towels. Mix all the spices and rub the meat on all sides.

Remove the skins from the garlic, crush it and chop finely. Coat a piece of meat with it on all sides.

Combine honey and mustard and mix well. Mustard is suitable for any spiciness, so you can choose it as you wish. The honey mustard marinade for pork should be smooth. Pour over the meat, put it in a plastic bag and put it in the refrigerator. After an hour, the meat can be taken out, but in this form it can lie for another 2 days.

Wrap a piece of meat in foil, pinch the edges and bake for 1.5 - 2 hours at 170 degrees. When the meat is baked, the marinade will remain on the foil, which can be served separately as a sauce.

Pork in honey-mustard marinade, baked in a sleeve

Another option involves adding wine. To bake delicious meat in the oven, you will need:

pork neck - 2 kg;
French mustard - 30 g;
honey - 30 g;
thyme - 5 sprigs;
lemon - 1 pc.;
cognac - 100 ml;
pepper mixture.

Dry the washed meat with a paper towel and place in a container. Sprinkle with salt and pepper and rub each piece.

Separately mix honey and mustard in a container. Add the juice of half a lemon to the honey-mustard marinade for pork and stir. Pour the marinade over the meat, add half a lemon and thyme and leave for 3 hours.

Place the meat in a baking sleeve, pour over the marinade and add cognac. If desired, you can add carrots, potatoes, garlic and other vegetables along with the meat. Bake for 10 minutes at 220 degrees, reduce heat to 150 degrees and bake for 40 minutes.

The aroma of lemon and honey will be throughout the house.

Pork ribs in honey-mustard marinade

Of all the cuts of meat, ribs occupy a special place. They are famous for their special juiciness and softness, and if you marinate them before cooking, you can surprise your guests with the result. It is better to choose a marinade for ribs with honey and mustard. It’s not for nothing that these two ingredients are popular - honey creates a crispy crust, and mustard makes the meat soft. The recipe for ribs with honey and mustard is very simple and consists of the following ingredients:

pork ribs - 600 g;
honey - 250 g;
soy sauce - 80 g;
lemon juice - 17 g;
spices.

Practical part:

Wash the ribs, dry them and place in a container. Sprinkle the spices over the meat and rub each piece.
Combine honey, soy sauce, lemon juice and mustard. When squeezing juice from a lemon, skip a little pulp. The marinade for the ribs should be smooth. Therefore, you need to mix the components thoroughly.
Pour the marinade over the ribs and leave to soak for 3 hours.
After the time has passed, place the ribs in a greased frying pan and fry over low heat until crispy.

Pork kebabs in honey-mustard marinade

When preparing barbecue, it is important to choose the right meat. But it’s equally important to make a delicious marinade for it.

The simplest and most delicious marinade is made from honey and mustard. To prepare pork kebabs in honey-mustard marinade, you need:

pork meat - 1 kg:
onion - 2 kg;
honey - 10 g;
mustard - 10 g;
salt;
seasonings

Instructions:

Wash the pork and cut into small pieces.
Peel the onion, cut into half rings and add to the meat.
Combine honey with mustard, salt and add barbecue seasoning. Spices can be chosen as desired. Mix the honey-mustard marinade for pork shish kebab well and pour over the meat.
After an hour, place the meat on the barbecue and fry over a fire to form a crust. Then turn off the heat and bake until done.

Mustard has long been a spice, without which it is difficult to prepare many of the dishes we are familiar with.

Unusual properties of mustard

Pork in mustard is a delicious dish that many of us have heard of. Every cook knows that with the help of this seasoning you can soften any, even the toughest meat. This is due to the high content of essential oils in its composition.

Gourmets know that this spice can be used as a breading, resulting in a tender, aromatic and juicy piece of meat. And if you add a little more spices to the dish during cooking, it will be saturated with their aromas, and the pungent smell will completely disappear. These properties of the famous spice are successfully used by many cooks.

Recipes with mustard

Recipes for cooking meat with mustard are very popular, but pork using the seeds of this spice or ready-made seasoning deserves special attention. The peculiarity of pork is that it is very tender; aggressive processing methods can disrupt the structure of the fibers, which will make the finished product tough. Therefore, cooking pork using hot spices is the very method that protects the pork from drying out and gives the meat a delicate aroma with a faint mustard taste.
There are many recipes for pork with mustard, as it is ideal for baking, easy to prepare and enjoys deserved popularity among chefs of various qualifications.

Classical

Pork in mustard can be prepared without any exotic ingredients. To prepare this aromatic dish you need to prepare:

pork – 200 g;
salt, pepper to taste;
vegetable oil for baking;
tablespoon – 2–3 teaspoons.

Lean pork should be cut into pieces 1.0–1.5 cm thick, dried with a paper towel and beaten with a special hammer. Grease a frying pan with vegetable oil and place on the fire to heat up.

Meanwhile, coat the pieces of meat on all sides with table mustard. When the pan is hot enough, place the prepared pork on it and cover the pan with a lid for a couple of minutes. This is required so that the seasoning is better absorbed and transfers its flavor to the pork.

It is better to carry out the further frying process with the lid open to form a slight golden brown crust. To prevent the meat from becoming tough, it is better to fry each side for 3-4 minutes on each side. Fans of aromatic spices can add herbs (for example, tarragon, basil, coriander, etc.) when preparing a dish. And, of course, don’t forget to add salt and pepper at the end! Boiled rice is best served as a side dish for pork in mustard.

With garlic

An easy and very tasty way is to bake pork marinated in mustard in the oven. You don't even need to cut the meat into pieces in this recipe. It is enough to take:

a small piece of pork (0.5 kg);
salt;
several cloves of garlic;
3-4 teaspoons mustard.

The meat needs to be marinated a little first. To do this, you need to finely chop or pass the garlic through a press, mix it with salt and regular mustard. Spread this mixture on all sides of the pork and leave in a cool place for a couple of hours. This will make the pork tender and flavorful and will shorten the baking time in the oven. After two hours, wrap tightly in foil, place in a baking dish or simply on a baking sheet and place in the oven for an hour.

To get an appetizing crust, after this time, open the foil and leave the meat in the oven for another 10 minutes, increasing the heat slightly. This way you can cook a roast that is juicy and flavorful.

With French mustard

Another easy-to-prepare option is pork with French mustard, cooked in the sleeve. For this you need to prepare:

a small piece of pork or any other meat – 0.5 kg;
French mustard – 70 g;
salt, pepper to taste;
(optional).

The meat should be cut into portions and dried with a paper towel.
Then prepare a mixture of salt, pepper and turmeric and rub this mixture on each piece. After coating the pieces on both sides with mustard, place them carefully in a cooking sleeve, securing it well on both sides. Carefully transfer the dish prepared in this way to a baking sheet and place in the oven, maintaining the baking temperature at 180 degrees.

The dish should be cooked for about half an hour. Before removing the roast from the sleeve, be sure to let it cool slightly. Only after this, cut the sleeve and cool the finished meat to the desired temperature. You can serve pork with French mustard on any occasion; everywhere this dish will be the central dish of the table.

Breaded

If you want something simple to prepare, but exquisite in taste, you can pay attention to an interesting recipe that even a novice housewife can do. Pork with mustard in batter is the perfect dinner or holiday treat. For it you will need:

3–4 pork entrecote;
0.5 glasses of milk;
1 egg;
a little flour;
salt, pepper to taste;
1 tbsp. a spoonful of mustard;
breadcrumbs.

Before starting cooking, you need to beat each piece of meat a little with a culinary hammer. Then coat them with mustard and roll lightly in flour. Mix the egg and milk well and dip the pork into this mixture. Immediately roll the meat prepared in this way in breading and place it in a heated frying pan. It is better to do this entire procedure with each piece sequentially from start to finish in order to get aromatic and tender pork with mustard. Fry in a frying pan until a crispy crust forms. This meat can be served with herbs or vegetable salad.

In foil

To prepare you will need:

pulp with a small layer of fat weighing 1–1.5 kg;
5–6 cloves of garlic;
2-3 full teaspoons of mustard;
salt and pepper to taste.

Having previously followed the general rules for preparing meat, rub the piece with a mixture of salt and pepper. Peel the garlic, cut into small pieces and stuff the meat into small cuts on the surface of the piece. Coat the entire surface of the meat with a layer of mustard, place in a deep plate and cover with cling film.

Place the resulting product in the refrigerator to marinate for about 5–6 hours. If you need to cook it quickly, you should keep it at room temperature for at least an hour so that the pork has time to soak in the spices.

After the specified time has passed, spread mustard on the pulp again, wrap it in food foil and place in an oven preheated to 200 degrees. It is recommended to simmer the dish for 80 or 90 minutes.

If you want to get an appetizing crust on top, then, after taking the dish out of the oven, you need to unwrap the foil and keep it in the oven in this open form for another 15 minutes, checking the readiness with a sharp stick.

Meat prepared according to this recipe turns out juicy and soft. Excellent both as a hot dish and as an appetizing cut for sandwiches.

Chops

The following ingredients are required:

pulp weighing 0.8–1.0 kg;
about 1 kg of any vegetables (potatoes, carrots, etc.);
300 g onions;
100 g of any hard cheese;
0.15 kg mayonnaise;
3 tbsp. l. mustard;
salt, pepper to taste.

Cut a piece of pork across the grain into pieces approximately 1 cm wide and beat well with a special hammer. In a separate bowl, mix mayonnaise with mustard and pepper. Rub half of the resulting mixture into each piece and set aside for now so that the meat is slightly soaked.

Peel and prepare the vegetables, cutting them into small pieces no more than a centimeter wide. Mix vegetables with remaining spice mixture.

Cut the onion into rings and place in a baking dish pre-greased with vegetable oil. Place the pieces of pork in the next layer, then vegetables, and alternate until the end.

Place the dish prepared in this way in a preheated oven and bake at a temperature of 180–200 degrees for 40 minutes. Grate the cheese on a fine grater, remove the almost finished dish from the oven and sprinkle with cheese. To obtain a beautiful crust, place in the oven for 10–15 minutes.

With prunes or dried apricots

pulp weighing 0.6 kg;

0.1 kg prunes or dried apricots;
1.5 tbsp. l. mustard;
spices to taste.

Rinse the prepared dried fruits. After first washing and drying the piece of pulp, fill it with prunes or dried apricots. To do this, you need to make a deep cut in the meat with a knife and put the whole dried fruit in it.

There is no need to cut dry berries; it is better to use them whole. The cut piece will look beautiful and appetizing.

What is better to choose – prunes or dried apricots – depends on personal preference. If you want to get pork with a weak acidity, it is better to opt for a sour variety of prunes. Dried apricots will add a slight sweetness to the meat.

Coat the piece stuffed with dried fruits well with mustard and wrap it in foil. Place in a cool place for five hours to marinate. You can do this before leaving for work or in the evening before going to bed.

If the meat sits a little longer, nothing bad will happen. Mustard is a good preservative, and the extra time will allow the meat to become softer and juicier when baking or stewing. When the meat is marinated, put the dish in the oven and simmer over low heat for about an hour.

Culinary secrets

In order to be guaranteed to get a delicious finished dish, you need to know about small tricks that you can use during preparation.

For example, if a piece of pork turns out to be quite lean, you can put thinly sliced pieces of lard on it. At high temperatures, the lard will begin to melt and make the meat softer and juicier.

Lean meat may stick to the foil, especially if the foil is thin. Therefore, before putting the pulp, you need to drop a teaspoon of vegetable oil onto the foil. You can add thinly sliced onions, carrots or a small amount of any vegetables you happen to have at home.

To bake pork well, you must follow several general rules:

Choose a pitted piece with a small layer of lard on the surface, this will give the meat juiciness.
Wash the pulp well and be sure to dry with paper towels or blot with a clean, dry cloth.
Cut the pulp into pieces if necessary.
Depending on the desired spiciness of the finished dish, choose the type of mustard you need for cooking.

Meat cooked with mustard is an amazing delicacy that is suitable both for placing on a festive table and for delighting your family with a particularly tasty dish. The main “culinary secret” in this case lies in the properties of mustard: this seasoning can make meat tenderloin very tender, juicy, literally melting in your mouth. At the same time, the main mustard spiciness “goes away” during the heat treatment, so housewives’ fears of preparing an overly spicy dish can be safely dispelled.

Mustard is generally considered an ideal type of sauce for most meat dishes: both as a marinade, and directly for cooking, and as a separate seasoning for dishes already served on the table. There are gourmets who prefer not to “interfere” the taste of mustard with other spices, except perhaps adding a little pepper; but there are also many recipes that use natural flavors such as cinnamon, garlic, etc.

Pork tenderloin in spicy mustard sauce

Even if you don’t consider yourself an expert in cooking meat, don’t worry: this dish is simply impossible to ruin!

We buy 600 grams of fresh pork tenderloin and a jar of table or Russian mustard. If you like the sweetish taste of meat dishes, opt for Bavarian mustard.
We wash the meat under cold water, dry it, cut it into portions no thicker than 1 centimeter, beat it a little for greater softness.
Place five teaspoons of mustard in a ceramic cup and carefully and generously coat each piece of meat.
Cover the mustard-flavored pork slices with cling film and put them in a cool place (can be on the bottom shelf of the refrigerator) for 35-45 minutes.
While the meat is marinating, we prepare seasonings: crush fresh garlic in the amount of about 6 medium cloves, add 1-2 pinches of ground pepper (black), a heaping teaspoon of cinnamon, and the same amount of salt. Season everything with 4 tablespoons (tablespoons) of sunflower oil and stir gently.
Turn on the oven, prepare a deep baking tray and special baking paper. We take the meat out of the refrigerator, coat each slice with the cinnamon-garlic marinade, place it on a baking sheet, and cover with paper.
Cook for half an hour or a little longer, at an oven temperature of 200 o C.
When you can no longer resist the aroma of the finished dish, take the meat out of the oven, arrange it into portions and garnish with herbs, for example, curly parsley.

Believe me, the story about cooking meat with mustard took much more time than it would take to eat this dish, delicious in both taste and aroma!