The yellow color of the fat layer indicates the old age of the animal. The meat will be tougher than the one with white streaks.

How to deliciously cook pork in the oven so that it is soft and juicy

• To keep the pork tender, use a meat mallet. By breaking down the muscle fibers, the flesh will be soft and won't absorb much oil when cooked.
• To tenderize meat, use medium-acid marinades. Do not overdo it with acid, otherwise it can make the meat “rubbery”.

• Salting softens the meat. At the same time, the meat retains moisture inside, making it juicy.
• If you want to get juicy and soft chops, then fry them in a frying pan until a crust appears, and then place them in the oven.
• As soon as the meat is baked, let it stand. If you start cutting into pieces, the juice will flow out of it.
• The most tender part of pork is the tenderloin. Once cooked in the oven, it will simply melt in your mouth.
• For more softening, add a spoonful of sugar during cooking.

Marinade

If you marinate the meat in an enamel vessel first, you will get a more tasty dish with a pleasant aroma. Marinade is able to bring out the best flavor side of meat.

After washing the meat well with water, rub it with salt and spices and stuff it with grated garlic. Next, immerse in the marinade for 6 hours or more. For most recipes, dry white wine or lemon juice with the addition of wine vinegar is used.

The simplest recipe for a spicy marinade for 1 kg of meat

Does not require much effort, enhances taste.

Ingredients:

• 30 – 40 ml vegetable oil,
• 1 – 1.5 tsp khmeli – suneli,
• 500 g onions,
• 0.5 tsp mixture of red and black pepper,
• chopped bay leaf and salt to taste.

Preparation:

1. Grind the onion to a puree using a meat grinder or grater.
2. Mix the remaining ingredients with the onion and add the meat.
3. Keep for 5 hours to 24 hours.
4. Place in a sleeve and place in the oven.

Lemon-cognac marinade for 1 kg of pork

Alcohol can soften dry meat. This marinade can be used for making barbecue, baking in small pieces or frying.

Ingredients:

• 10 g ginger,
• 10 - 15 ml lemon essence,
• 40 – 50 ml cognac,
• 30 g mustard,
• 3 cloves of garlic,
• any spices.

Preparation:

1. Grate or add ground ginger.
2. Mix ginger, cognac, mustard and lemon juice.
3. Add grated garlic and spices to everything.
4. Leave in the refrigerator for 1 hour. This is quite enough.

Time and determination of readiness

Lovers of kitchen delights will have a question: “How long does it take to bake pork?”

Determining readiness is simple. Just pierce it with a fork. If a shiny, clear liquid flows out, then the dish is ready to serve. The first half hour should be baked at + 210 – +240, gradually reducing it to + 190 degrees.

What can you cook from pork in the oven?

Pork in foil

Ingredients:

• 1 – 1.2 kg pork,
• 1 large head of garlic,
• 1 – 2 tbsp. l. homemade mayonnaise or sour cream,
• 1, 5 – 2 tbsp. l. vegetable oil,
• 3-4 chopped bay leaves,
• 1 sprig of rosemary,
• 3 – 4 pinches of salt,
• 2 small pinches of ground black pepper.

Preparation:

1. We make cuts in the piece with a knife, not all the way through. They help the meat marinate better. If the piece of meat is small and the meat has already been marinated for more than 1 hour, then cut it.
2. Pass the garlic cloves through a garlic press or chop them finely.
3. Lubricate the meat with a mixture of salt, black pepper, bay leaves, rosemary, garlic and any spices.
4. Coat the peppered piece with mayonnaise or a mixture of honey and mustard and put it in the cold for 2-3 hours.
5. Place the package of meat in foil in the oven or oven. If desired, you can put prunes and apples in such a package. Place in the oven to bake at + 210 – 250 degrees for half an hour, then at + 150 degrees for 60 – 70 minutes.
6. Cut a small round hole in the top of the package so that the meat browns. If you like it stewed, then there is no need for a hole, then the piece will be baked in its juice. Keep until ready.

Pork baked in the oven with mustard and honey in foil

Ingredients:

• pork meat - 0.8 - 1 kg,
• garlic – 1 small head,
• bay leaf – 1 – 2 pcs,
• honey - 1 tbsp. l,
• mustard for coating,
• black pepper, salt, coriander - optional,
• 0.5 liters of red wine,
• 1 apple, a handful of prunes - for decoration.

Preparation:

• Cut the peeled garlic into slices;
• Wash and dry a piece of meat with a towel;
• We make cuts with a knife and put cloves of garlic and bay leaves in them;
• Rub the meat with a mixture of peppers and salt;
• Using a brush, coat a piece of pork with honey and mustard;
• Sprinkle the piece with coriander;
• Pour wine over everything, covering everything with cling film, and leave it like this in a cold place for 5 – 6 hours.
• Peel the apple from seeds, peel and cut into rings;
• Wrap the marinated piece in foil, add apple and prunes;
• Place the pan in the oven for 90 minutes at 180 degrees.
• After 45 minutes, slightly unfold the foil;
• Periodically pour the marinade over the piece;
• The dish is ready to serve. You can pre-garnish with prunes and apples.

Pork baked in the oven in a sleeve quickly and tasty

Ingredients:

• neck – 1 – 1.5 kg,
• garlic 4 - 5 cloves,
• bay leaf – 2 pcs.,
• Provençal herbs and coriander – 2 – 4 teaspoons,
• salt 2.5 – 3 tsp.

Preparation:

1. To make the meat tender and juicy, we use the wet salting method. After washing and towel-driing the meat, immerse it completely in the marinade. For example, mix with 1 liter of hot water, 2.5 tsp salt, 0.5 tbsp. l coriander, a pinch of Provençal herbs, 2 chopped bay leaves. Immerse the meat in the brine as soon as it has cooled. Let the meat salt for 3 – 6 hours.
2. Once the meat has been sitting, take it out and dry it with towels, rub it with salt, coriander, and 1 teaspoon of Provençal herbs to add flavor.
3. We cut the garlic so that it can be stuffed into a piece; first, make punctures in the meat with a knife for this purpose.
4. We tie the piece with a thick thread in the form of a mesh and place it in the sleeve, making 3 - 4 small holes in it.
5. Preheat the oven to + 180 degrees. Bake until cooked, which we check by piercing with a fork, knife or toothpick.
6. When the dish is ready, let it sit for 15 - 20 minutes.

Pork baked in the oven in mayonnaise and mustard

Ingredients:

• meat - 0.8–1 kg,
• 1 tbsp. l mustard,
• sour cream and mayonnaise 2 tbsp. l,
• any spicy herbs, ground black pepper, salt and garlic to taste,
• vegetable oil.

Preparation:

1. Set the oven to preheat to 180 degrees. And we make a coating by mixing mayonnaise, mustard, sour cream, pepper and herbs.
2. We stuff a piece of pork with garlic, salt and coat it.
3. Place it on a baking sheet greased with vegetable oil.
4. Place in the oven for 18-20 minutes until everything sets.
5. Then add 1.5 cm of water to the baking sheet, cover it with foil and leave for 60 - 65 minutes.
6. After an hour we check the meat. Remove the foil. There should be some water left. And keep it in the heat of the oven again until a crust forms.

All is ready! Can be eaten cold or hot.

Recipe for marinated pork, baked in the oven

The ideal parts of meat to cook boiled pork are the inside of the ham, pork neck or tenderloin. Brisket is more difficult to work with.

Ingredients:

• 1.5 - 2 kg pork tenderloin,
• 2 small heads of garlic,
• 2 medium onions,
• a mixture of 1 tsp with a heap of dry mustard,
• 1 tsp salt, 1 tsp spices and pepper.

Preparation:

1. Cut the garlic cloves lengthwise into pieces and sprinkle in a mixture of pepper and salt.
2. Finely chop the onion and add mustard.
3. Coat the cuts.
4. Rub the piece with the onion-mustard mixture and refrigerate for a couple of hours. You don't have to marinate.
5. Bake the piece wrapped in foil at + 200 degrees for a couple of hours.
6. Open the foil 15 minutes before the oven turns off to allow the meat to brown.

Baked pork with milk and spices

This pork does not require a marinating process. It turns out juicy and rosy.

Ingredients:

• pork 1 – 1.2 kg,
• 0.5 liters of milk,
• 4 – 5 cloves of garlic.

Spices: 3 - 5 pieces of cloves, 7 - 8 pieces of cardamom, 0.5 tsp with a slide of nutmeg, 1 tsp of thyme, salt and black pepper to taste.

Preparation:

1. Cut 2 – 3 garlic cloves in half, press the other 2 under pressure.

On a note!

At this stage, the meat does not need to be salted.

• Rub the piece with a mixture of grated garlic and spices.
• Put it in the form. Better in the deep.
• Pour warmed but not boiling milk with cardamom and thyme into the mold from the side, without pouring the meat on top, to a height of 2 - 3.5 cm on the walls.
• Add the garlic cloves to the milk and cover tightly with foil.
• Preheat the oven to + 210 - 220. Bake the meat for 25 minutes. Then reduce to + 170 degrees and continue baking for another 45 minutes. If the milk has evaporated, add more.

Attention!

While the bulk of the milk has evaporated, spoon over the rest. This will make the crust for the boiled pork.

• After an hour of baking, remove the foil and add a piece on top. Continue baking in the open pan for another 30 minutes until fully cooked.

Suitable sauces for oven-roasted pork

Any meat that has been baked in the oven will undoubtedly not leave anyone indifferent due to its unique aroma, delicate structure and juiciness. You always want to dip a tasty morsel into a sauce that will perfectly harmonize with it.

Apple sauce for pork

To prepare it you need sweet and sour apples. The Antonovka variety is ideal.

Ingredients:

• 500 g apples,
• 300 g water,
• 50 g sugar,
• half a lemon.

Preparation:

1. Peel and core the apples.
2. Cut into small pieces.
3. Boil in sweet water for 20 minutes until completely softened.
4. Rub the entire mass through a sieve or using a blender and cool.

Spicy sour cream sauce

An easy recipe. Its mild flavor has a slight tang and goes well with baked pork. You can add your favorite spices to it.

Ingredients:

• 1 glass of meat broth,
• 1 glass of sour cream,
• 1 tbsp. l tomato paste,
• 2 tbsp. l flour,
• pepper and salt to taste,
• 50 – 60 g butter for sauteing,
• 2 onions.

Preparation:

1. Pass the flour in butter until golden brown.
2. Add finely chopped onion, tomato paste and fry over low heat for 2 - 3 minutes, stirring constantly.
3. Add sour cream and broth, cook for 7 – 8 minutes.
4. Add spices.

Quick sauce

Prepared without heat treatment. You just need to mix everything with chopped herbs and garlic.

Ingredients:

• 150 g sour cream, a bunch of any greens,
• 2 – 3 cloves of garlic,
• a pinch of pepper, paprika, turmeric.

Preparation: Mix all the ingredients, having first crushed them. Add salt.

Bottom line

If the choice of the desired pork dish has been determined, then feel free to proceed. While the meat is roasting, you can make a couple of light salads. Taking note of all the cooking tricks, your dish will find a positive response from every guest. And the female half will definitely come to you for the recipe.

Bon appetit!

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Pork baked in the oven in foil is a dish that is prepared quite simply, without excess fat, only with the addition of natural spices and sometimes fruits and vegetables. It can be prepared either in portions or as a whole piece, and served hot or cold. The latter fact makes baked meat a healthy alternative to store-bought sausage.

Close in taste to kebab, but incredibly tender and juicy meat in sauce - this is how you get pork in pieces, cooked in the oven in foil. During the cooking process, the housewife will only need to combine all the ingredients, mix and pack them in foil, and then remove the finished meat in sauce from the oven.

Products needed for the dish:

• 1000 g pork;
• 200 g onions;
• 100 ml vegetable oil;
• 50 g of ready-made mustard with whole grains;
• salt, spices.

Baking process step by step:

1. Wash the pork (you can use fatty or lean pork), dry it with a paper towel and cut it into small pieces.
2. Remove the husks from the onions, cut each head in half lengthwise and chop into half rings. In a separate bowl, mix vegetable oil, mustard and onion.
3. Season the meat with salt and pepper and add chopped onion to it. Mix everything well, mashing the onion with your hands so that it releases the juice.
4. Place the meat on a sheet of foil, folded in half, and cover with a second sheet of foil, sealing the edges tightly to form an airtight pillow from which neither steam nor sauce will leak.
5. First, the meat must be left alone for forty minutes to marinate. Then all that remains is to bake the pork at 200 degrees for 50 - 60 minutes.

How to deliciously bake meat in one piece

The ability to roast pork in one piece is the highest level of chef skill. Such a treat immediately becomes the central hot dish at any feast. There are a lot of recipes using various spices, but the given method with preliminary marinating and honey mustard sauce allows even a novice housewife to create the perfect dish.

To cook pork in one piece you will need:

• 1500 g of meat (carb, neck or ham) in one piece;
• 4 g ground black pepper;
• 15 – 20 g garlic;
• 5 g paprika;
• 15 ml barbecue sauce;
• 10 g honey;
• 30 g Dijon mustard;
• 10 g salt.

Sequence of actions:

1. To pre-prepare the meat, wash it and pat dry with a towel. Then make thin punctures (with a tenderizer or a long knife) and place them in a saline solution for 2 - 3 hours (proportions: 30 g of salt per 1000 ml of water).
2. For the sauce, combine all the dry ingredients with honey and sauce (mustard is not included in the sauce) and stir everything thoroughly. Wipe the marinated meat almost dry with paper towels and rub with sauce.
3. To ensure that the pork retains its juiciness, a piece of meat should be packed in a foil envelope, as in the previous recipe, and placed in an oven preheated to 180 degrees for an hour.
4. After the specified time has passed, open the foil slightly and pierce the meat with a knife. If pink juice runs out, bake for another 20 minutes. If the juice is clear, then remove the top sheet of foil, brush the top of the meat with mustard and put it in the oven for a little while until a crispy, appetizing crust forms.

Pork ribs baked in foil

You can prepare many first and second courses from pork ribs. This meat product is used for stews and soups, cooked in a frying pan, on the grill or on the grill. But the simplest and yet most delicious way to prepare them is to bake them in the oven.

To cook pork ribs in foil, you must prepare in advance:

• 1000 g ribs;
• 1 lemon;
• 30 g garlic;
• 5 g turmeric;
• 10 g of dry Provençal herbs;
• 3 g allspice ground;
• salt to taste.

Progress:

1. Cut a short strip of pork ribs into separate segments along the bones and place them in one container of suitable capacity. Place all the spices, thinly sliced ​​garlic into a bowl with the meat, squeeze in lemon juice and add salt to taste.
2. Mix everything well so that the spices and salt are evenly distributed, and put it in the refrigerator for marinating for 2 - 3 hours, covering the meat with a lid or cling film.
3. “Pack” the marinated ribs in a foil envelope, greased with vegetable oil and bake in the oven for an hour and a half at 180°C.

At the end of baking, to allow the meat to brown, you can open the foil briefly.

Juicy pork neck in the oven

Pork goes well with various fruits. It is prepared with apples, oranges, prunes, raisins, pineapples and dried apricots. Also, a ripe, moderately sweet and dense pear amazingly complements the taste of meat.

Therefore, you can not only bake a pork neck in one piece, as in the recipe above, but also cook it with pears, using:

• 1300 g pork neck in one piece;
• 1 – 2 medium pears (for example, Conference varieties);
• 100 ml wine;
• olive oil, salt and pork spices to taste.

Bake as follows:

1. Cut the prepared piece of pork across the fibers every 2 - 3 cm to such a depth that a slice of pear fits into the resulting gap.
2. Then generously rub the piece of meat with olive oil, salt and spices, distributing them not only over the surface, but also in each cut.
3. Place the neck on a cutting board or plate, cover the top with cling film and leave to marinate for 40 minutes at room temperature or from an hour and a half to overnight in the refrigerator. If the pork for baking was marinated in the refrigerator, then for further cooking it is necessary to let the meat lie on the table for a while and warm up to room temperature.
4. Cut the pears into longitudinal slices, the thickness of which will be approximately one and a half centimeters, and place them in the cuts on the neck.
5. Wrap a piece of meat in foil. In this case, it will not only preserve the juiciness of the product, but will also prevent the meat from falling apart during baking.
6. Cook the pork neck at 180 degrees until done. A couple of minutes before the end of cooking, unwrap the foil, pour wine on top of the meat and keep it under the grill for a while for an appetizing crust.

Baked pork butt

With a minimum of active action on the part of the housewife, a piece of pork ham can turn into a delicious piece of baked meat with a beautiful tomato crust.

To do this you just need to take:

• 600 – 700 g pork ham;
• 15 – 20 g garlic;
• 30 – 50 g of tomato paste;
• salt, spices for pork.

Cooking steps:

1. Rub the pork ham with salt and spices and stuff it with thinly sliced ​​garlic slices. Wrap the meat in foil and leave for a couple of hours at room temperature.
2. Next, bake the pork directly in the foil in the oven for about one hour at 200 degrees. After this, unfold the foil, brush the meat with tomato paste and place it in the oven for another 15-20 minutes until a nice crust forms.

Blade part

The blade has excellent taste. In addition, this is the least fatty part of the pork carcass, but it is still a little tough, so it is not suitable for frying or regular baking. But homemade pork shoulder in the oven in foil turns out very tasty.

This recipe will require the following products:

• 1500 g of pork shoulder in one piece;
• 1 medium carrot;
• 3 – 4 cloves of garlic;
• salt and spices to taste.

How to cook:

1. First, we perform standard water procedures with the meat, followed by drying with paper towels. Next, rub it with salt and spices.
2. Cut the peeled carrots and garlic cloves into thin slices. We make thin deep cuts with a knife across the entire surface of the shoulder blade and stuff them with garlic and carrots.
3. All that remains is to put the meat in a deep container, cover with a lid and leave to marinate for a couple of hours at room temperature.
4. Then wrap the meat tightly in foil, transfer it to a deep heat-resistant form or on a baking sheet and bake at 180 - 200 degrees.

Serve the baked shoulder hot, cut into portions.

Baked pork in foil

Homemade boiled pork can become not only part of the cold cuts on a holiday table or buffet table. In the everyday menu, it will perfectly replace store-bought sausage for sandwiches. But in order for the meat to turn out juicy, moderately dense, and not fall apart when cut, you should exactly repeat the recipe, without neglecting marinating and keeping the meat in the refrigerator.

Required ingredients:

• 1000 g pork;
• 25 – 30 g garlic;
• 20 g mustard;
• 3 g ground red pepper;
• 3 g ground black pepper;
• 5 g dried basil;
• salt.

Technology for preparing homemade boiled pork:

1. Cut the garlic cloves lengthwise into 2–4 cloves, removing the green cores. Mix spices with salt and dry basil, roll garlic in this dry mixture.
2. Wash the piece of meat and remove all moisture from it using paper towels. Make even punctures along the top of the entire piece with a sharp knife and insert into each garlic slice. Rub the remaining spices onto the meat on all sides.
3. Place pork in a tightly sealed container and refrigerate for at least 12 hours.
4. Next, pack the meat in foil and bake it for an hour and a half at 180 degrees and another quarter of an hour at 160.

Store the boiled pork that has cooled in the oven, wrapping it in a new piece of foil, and the juice formed during the baking process can be poured over the porridge.

Bake in mustard and honey marinade

Mustard gives tenderness to the meat, and honey gives it a beautiful caramel crust, which is why honey-mustard marinade is most often used for baking. So, many people like pork pieces on a bed of onions, prepared using such a marinade, even more than kebab.

Ingredient proportions for this meat dish:

• 1000 g pork;
• 50 g prepared mustard;
• 30 g honey;
• 30 ml soy sauce;
• 500 g onions;
• salt and barbecue seasoning to taste.

Cooking method:

1. Wash the meat and cut into pieces standard for a classic barbecue on the grill. Salt and season the pork with spices.
2. In a separate bowl, combine mustard, soy sauce and honey. Important: the beekeeping product must be in its liquid state, so if necessary, it should be melted in a microwave oven or in a steam bath.
3. Pour the resulting marinade over the meat, stir so that each piece is bathed in it, and leave to marinate for at least two to three hours.
4. Cut the onion into large half rings.
5. Fold a piece of foil large enough to fit the meat into two layers. Place a bed of onion half rings on it, and place the marinated meat on it.
6. Cover the pork with another piece of foil on top and bake in the oven at 190 degrees.

After 25 minutes, remove the top foil and continue cooking the dish until completely cooked.

Carbonade

Carbonade is a meat delicacy made from back-lumbar cut pork, in which only a small layer of fat is allowed (no more than 5 mm). Preparing this dish is actually much easier than finding good meat for it. But by giving preference to carbonate prepared at home, you can always control the quality of the products used.

For this homemade pork delicacy you will need:

• 1000 g loin;
• 1000 – 1500 ml of water;
• 200 g apples;
• 10 g garlic;
• 20 g mustard;
• 30 g table salt;
• 2.5 g hops-suneli;
• 3 bay leaves;
• 5 peas of allspice;
• ground black pepper to taste.

Cooking algorithm:

1. Boil water with salt, allspice and bay leaf. When the marinade has cooled, put the meat in it and leave for two hours. This will make the carbonade juicier and more tender.
2. Dry the meat soaked in the marinade with a towel, stuff it with garlic slices, sprinkle with ground black pepper, coat with mustard and crush with suneli hops.
3. To make the carbonate cut round, tie a piece of meat with thread or twine.
4. Wash the apples and cut into thin slices.
5. Place some of the apples on a sheet of foil and the meat on them. Place the rest of the fruit on top and wrap everything in foil. Apples will prevent the meat from burning and give it interesting flavor notes.
6. Bake the carbonade at 180 - 220 degrees for a little more than an hour, until the juice released when pierced is clear. Allow the pork to cool directly in the switched off oven and serve after peeling the apples.

• 700 – 800 g pork in one piece;
• 35 – 50 g garlic;
• 20 – 40 g paprika;
• salt and other spices to taste.

Baking steps:

1. Press the garlic through a press and mix with paprika, salt and other favorite spices. Rub the resulting mixture onto a piece of pork on all sides.
2. Roll the meat into a tight roll and tie it with thread so that it does not fall apart. If necessary, coat the top again with a mixture of garlic and spices.
3. Then wrap in foil and place in the oven for 1 - 1.5 hours. The baking temperature should be 220 degrees.
4. Remove the threads from the finished meat, cool and serve, cutting into portions.

Pork escalope in foil

Those who carefully watch every calorie they eat can replace the fried chops with an oven-cooked escalope. Smooth, round pieces of meat cut across the grain, although beaten before cooking, are not breaded or cooked in oil.

To treat yourself to pork escalopes you will need:

• 500 g pork tenderloin;
• 1 lemon;
• 3 – 4 garlic cloves;
• salt.

Preparation:

1. Cut the meat across the grain into round pieces no more than one and a half centimeters thick. Then beat them to a thickness of 6 mm.
2. Pass the garlic through a garlic press, mix with lemon juice and salt. Coat the meat with this mixture and leave for 20 minutes to marinate.
3. Wrap the pieces in a piece of foil and place in a hot oven for 20 - 30 minutes.

How long to bake pork in foil in the oven

Once you have decided on a recipe for pork baked in foil, but if you buy a piece of meat larger or smaller than stated in the recipe, do not worry about recalculating the proportions of the ingredients. It's easy to do just according to your own tastes.

But the question of how long the chosen piece of meat should spend in the oven can drive you into a stupor. Therefore, let’s figure out how long to bake pork in foil in a whole piece or pieces.

When baking meat as a whole piece at standard 180 - 200 degrees, the time is calculated according to this principle: 25 minutes for every 500 g of meat and another 25 minutes per piece. Thus, a piece of pork weighing 1 kg should spend 1 hour 15 minutes in the oven.

Meat cut into portions bakes much faster. It will be ready in 30 - 40 minutes.

There are many recipes for meat baked in foil. Choose any, add new ingredients and your dinner table will never be boring!

Pork turns out especially tasty when cooked in the oven. When baked evenly, thin fatty fibers seem to dissolve, making the dish tender, juicy, saturated with the aroma of sauces and spices. Our article presents several options for how to bake pork in pieces in the oven. Recipes with photos will help you make sure the preparation is correct and beautifully place the meat on the dish. So, let's take a closer look at each recipe.

Pieces in the oven with sauce

To make the pork tender in the oven, it is recommended to simmer it in a large amount of sauce (broth) so that it does not dry out. Moreover, due to the duration of cooking, during which the liquid evaporates, the pieces have time to brown on top and also absorb all the aroma of the spices.

To prepare the next dish, pork in the oven is cooked in pieces after preliminary frying. The meat is topped with chicken broth with spicy spices and grated vegetables. To do this, onions, carrots and garlic are crushed in a blender, then fried a little in a frying pan and only then mixed with the broth. The dish is prepared in a roasting pan under the lid for 2.5 hours at a temperature of 180 degrees.

country style in mustard-beer sauce

To prepare this dish, delicious meaty ribs (2.5 kg) are used. Meanwhile, according to this recipe, pork can also be baked in the oven in pieces. To obtain a golden brown crust on the meat, first fry it over high heat, placing the ribs in a single layer in the roasting pan. Then they need to be transferred to a plate, and a bottle (0.33 l) of light beer should be poured into the roasting pan, directly into the fat formed during frying of the ribs. Let the beer boil until all the fat comes off the sides of the roasting pan.

In another frying pan, sauté onion, carrots, celery and garlic (4 cloves). After 10 minutes, add ½ cup of chicken broth and soy sauce (2 tablespoons) to the fry. Simmer over low heat for 10 minutes.

Place the ribs in a roasting pan with beer, distribute the vegetables and broth on top, and then place the dish in the oven.

Ribs or pork in the oven in pieces will take 1.5 hours to cook. 15 minutes before the end of cooking, the meat must be coated with a sauce of brown sugar, mustard seeds and balsamic vinegar (3 tablespoons each). This will give the ribs a caramel color.

with fennel

The flavor of the pork chops is enhanced by the zesty aroma of fennel. At the very beginning of cooking, the root of the plant is cut into large slices, and then it is used to add flavor and aroma to the sauce and meat.

Pork chops 2.5 cm thick are rubbed with a mixture of salt and pepper and fried in vegetable oil (2 tablespoons) on both sides for 7 minutes. After this, the meat should be transferred to a plate. Meanwhile, in the same roasting pan, add chopped fennel, garlic and a small onion, a teaspoon of thyme and hot paprika (¼ teaspoon). Sauté for 5 minutes until the fennel turns brown. Then add chicken broth and dry vermouth (½ cup each), let it boil, after which you can return the meat to the roasting pan.

Next, place the pork chops in the sauce in the preheated oven for 15 minutes. The meat will be cooked under the lid at a temperature of 200 degrees. After the specified time, remove the frying pan, place the meat on a dish, and bring the sauce to the desired consistency. You will also need to add Dijon mustard, lemon juice (1 teaspoon each) and zest (½ teaspoon).

Pork shoulder cooked in pieces in the oven

At the very beginning of preparing this dish, a pork shoulder weighing about 1.5 kg is cut into large pieces, dried with a towel, salted, peppered and fried on all sides in olive oil (2 tablespoons). After this, the meat is placed on a plate, and vegetables are continued to be fried in the same juice: first onions, then carrots and celery (stem). At the end of the sauteing, add tomato paste (2 tablespoons), as well as broth or water (350 ml). After this, the meat is returned to the roasting pan and the dish is sent to the oven, preheated to 180 degrees. It is important to ensure that the liquid reaches the level of the meat.

Pork pieces baked in the oven will be ready in 3 hours. Readiness can be checked with a fork, which should easily enter the meat. Before serving, add salt and pepper again if necessary.

Juicy pork from the oven

To prepare this dish, a pork shoulder weighing 1.3-1.5 kg is cut into 6 parts (portions). Each piece is dried with a towel, salt and pepper. After this, the pork is fried in a roasting pan in melted lard (1 tablespoon) for 4 minutes on each side. Then add carrots, onions, a stalk of celery (2 pieces each) and a few cloves of garlic to the meat in the roasting pan. The pork will be stewed in unsweetened apple juice (2 cups) and chicken broth (1 cup). If possible, it is better to replace the juice with apple cider in the same amount.

Pork in pieces is cooked in the oven at 150 degrees for 3.5 hours. The meat is served with a side dish of rice or potatoes and aromatic apple sauce.

Pieces in a pot and in foil

We suggest preparing two more simple but very tasty meat dishes. If pork pieces in the oven, the recipes with photos of which were presented above, require a lot of time and ingredients to prepare both the sauce and the meat, then everything is much simpler here. The dish is prepared in a pot, into which you just need to add all the ingredients and within an hour you can enjoy the taste of juicy meat. The recipe is designed for cooking in a 1 liter pot.

Before you start putting pork pieces (300 g) in a pot, you need to fry them in vegetable oil until a crust forms. The fire should be strong, then all the juice will remain inside. After this, you can reduce the heat and add mushrooms (200 g) and onions to the meat. After frying, they must be transferred from the frying pan to a pot, filled with water (500 ml), salt and pepper and put in the oven for 1 hour, preheating it to a temperature of 180 degrees. After a while, remove the pot, add grated cheese (100 g) and continue cooking for another 5 minutes. Before serving, the dish is sprinkled with herbs.

The second recipe is pork pieces in foil in the oven. To prepare the dish you will need pork shoulder, cut into large pieces. First, the meat is salted, peppered and mixed with onion rings. Then the bowl of pork, covered with cling film, is sent to the refrigerator for at least 3 hours to marinate. After the specified time, the pieces are transferred to foil in one layer and only a few pieces at a time (as if in portions), forming long cutlets from the foil. Then each piece is placed on a wire rack and baked at 200 degrees for 45 minutes. The meat turns out very juicy and tastes like real kebab.

Pork cooks relatively quickly in the oven. Pork is wonderful because you can experiment with it, try different cooking methods, temperature conditions, a range of spices, etc. And yet, this meat also has its own laws, cooking secrets. Based on the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Potatoes with pork in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. Depending on the method of heat treatment and heat retention, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in a sleeve in the oven. Housewives use different methods of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, boiled pork in the oven, pork steaks in the oven, roast pork in the oven, French pork in the oven . The recipe for French pork in the oven stands apart because... is a favorite dish of many fans of this meat. Just like oven-baked pork shish kebab. Although it differs from barbecue cooked on coals and in air, it is very good.

Pork baked in the oven retains its juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a labor-intensive process. And the resulting dish is very appetizing: juicy and tasty pork in the oven. It's impossible to resist!

Pork dishes in the oven are varied. Recipes with photos will tell you how to cook pork in the oven. For example, “pork in the oven” - photos of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, a recipe with a photo of such a dish will be even more useful. People often look for a simple pork recipe in the oven. But if you carefully read our recipes, you will understand that they are not all complicated and are quite suitable for quick preparation. This, for example, is the recipe for pork with potatoes in the oven and others.

If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photographs in recipes helps housewives. A recipe for pork in the oven with a photo will be remembered faster, and you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I want to experiment. By the way, this is exactly how new versions of this dish appeared: French-style pork in the oven, pork in foil, baked in the oven, pork in marinade in the oven. Pork recipes in the oven are expanding and multiplying thanks to the delights of home cooks.

Many people know how to deliciously cook pork in the oven, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and you will probably find something new for yourself.

Let some tips for cooking pork in the oven help you:

Be sure to rinse meat from the store, but do not soak it. It is best to quickly rinse a piece of pork with hot water, followed by cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply stew;

If you want to end up with the taste of meat and not spices, it is better to use only salt and black pepper. You can gradually add bay leaves, onions, cloves, allspice, and lemon zest to the pork;

It is better to defrost frozen meat in natural conditions. It is advisable that the thawing process occurs slowly in the refrigerator, in the lower compartment. It is undesirable to speed up this process in the microwave or under running water, as this will negatively affect the juiciness and taste of the dish. Remember that the cooking time for defrosted meat is reduced. Fresh ones take a little longer to cook.

After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help retain the juices in the meat.

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

The art of preparing tender and aromatic pork baked in the oven is an indicator of the skill of a real chef.

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

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast all your doubts aside. Oven-baked pork easily ranks first in popularity among our home cooks. This is especially true for the New Year. Baked pork or meatloaf, juicy ham or stuffed neck, for us on New Year’s Day this is a symbolic and festive dish, akin to Olivier salad.

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

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

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

It’s hard to argue with the fact that meat that has been marinated overnight before going into the oven will not be tastier than a piece that is immediately baked. Although there are quick recipes. After all, it’s not always possible to control time, and guests can be more than unexpected. One thing is clear: you should have a couple of hours for preparation and the process of roasting pork.

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

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

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

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

To prepare you will need:

• pork (carb, ham, neck) - 1.5 kg,
• ground black pepper - 0.5 teaspoon,
• garlic - 3-4 cloves,
• paprika - 1 level teaspoon,
• BBQ sauce - 3 teaspoons,
• honey - 2 teaspoons,
• Dijon mustard - 1 tablespoon,
• salt - 2 tablespoons.

Preparation:

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

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

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

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

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

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

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

5. Now place the meat with the fattier layer down and spread the Dijon mustard on the top side. This will be the beautiful side of our roast pork.

6. Now place the pork in a greased baking dish. In order for the pork baked in the oven to be baked inside and not dry out on the outside, it must be baked covered. Therefore, cover the baking dish with a lid, if available. If there is no lid, then make one from foil, folding the edges tightly.

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

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

Once the crust has browned, remove the pork. The finished pork baked in the oven should lie under the lid for a while, if you are going to serve it hot, the meat will cool down a little and it will be ready to eat and at the same time it will be better cut into slices.

Serve the pork by cutting into slices and garnishing with herbs. The guests will be delighted.

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

Bon appetit!

Juicy pork neck baked in the oven in a sleeve

Another simple way to make oven-baked pork juicy and tender is to cook it in a roasting bag. The sleeve perfectly retains all the meat juices inside the piece and prevents the meat from drying out; all the aromas also remain inside and permeate the meat through and through.

To cook pork in the sleeve you will need:

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

Preparation:

1. To keep the meat tender and juicy, we again use the wet salting method. It makes perfect sense in baked pork recipes when one large piece is being prepared. Plus it relieves the meat of excessive dryness, which is sometimes inherent in pork.

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

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

2. After the meat has rested for the allotted time, remove it and pat it thoroughly with towels. Then rub in a couple of pinches of salt, a teaspoon of coriander and a teaspoon of herbes de Provence. This will give extra flavor when baking.

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

4. Now you need to tie a piece of meat with a thick thread. Oven-roasted pork tends to shrink in size and become slightly misshapen due to streaks of fat. The neck is especially susceptible to this. Plus, when untied, it tends to take on a flat appearance, because the meat is soft and not very dense, such as carbonade.

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

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

To allow steam to escape in small quantities during baking, cut or puncture 3-4 small holes in the upper part of the sleeve.

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

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

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

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

Enjoy a great hot meal with your family!

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

Pork baked in the oven does not have to be an exceptionally large whole piece. How can you ignore another option for preparing it in the form of a roll? The same piece of 1.5-2 kg pork neck is taken and cut into a spiral, the filling is added and the meat is rolled into a roll. In this case, the meat is given flavor not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And there are so many other things you can put in meatloaf.

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

To prepare you will need:

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

Preparation:

1. Before we start rolling up the meatloaf, let's take care of the filling. We will use sweet bell peppers and garlic for the filling.

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

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

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

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

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

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

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

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

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

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

Now the meat is ready and can be served. Cut it into pieces 1.5-2 centimeters thick and serve it to your guests.

Bon appetit!

Pork baked in the oven in puff pastry

When your goal is to prepare a dish such as whole piece of pork baked in the oven, but so as to make a lasting impression on the guests and make the holiday unforgettable, and your culinary skills a legend, then you should pay attention to this original recipe. Straight from France, the traditional way is to bake pork in puff pastry. Not just like that, but with mozzarelda and jamon, and aromatic herbs. Just the sight of him makes your mouth water.

Baked pork with pear - original holiday recipe

Perhaps you have tried cooking classic boiled pork in spices, maybe you have even cooked aromatic meatloaf with vegetables. Have you tried cooking pork baked in the oven with fresh sweet pears? No? You should definitely try to cook this dish.

Nowadays it’s no longer a problem to find fresh, juicy pears in stores and on the market even in the middle of winter, for example, everyone’s favorite conference pears. What if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it pays to prepare a little.

For pork with pears you will need:

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

Preparation:

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

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

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

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Place two layers of foil on the bottom and place the meat on it. Place several slices of pear into the slits made in the meat to fill everything equally. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

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

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

9. The finished meat will have a sweetish and at the same time spicy taste. Curry will give it a unique aroma, and pears will amazingly highlight the tender, well-baked pork.