Hello, readers of the culinary blog! Today we will tell you a recipe for baked pork with prunes and mustard; a detailed description will help even novice cooks prepare a real masterpiece.

Pork is not a dietary product, but baked in foil, it is less harmful. Moreover, prunes absorb some of the fat, neutralizing it. Surprise your guests with a truly restaurant-style, and most importantly, delicious dish!

Ingredients:

1. Meat - 1.5 kg;

3. Mustard - 4 tbsp;

4. Garlic - 1 large head;

5. Salt - 1 pinch;

6. Pepper - 2 pinches;

7. Prunes - 300 gr.

Cooking method:

1. Prepare the marinade: mix mustard and mayonnaise in equal proportions, squeeze the garlic into the mass through a press. Salt and pepper to taste. Mix the marinade well with a spoon. Mustard does not affect the taste of meat and at the same time can soften very tough meat.

2. Prepare the pork. For baking in the oven, it is better to purchase a neck or rump. Place the meat, washed and dried with a towel, in the freezer for half an hour to make it easier to work with later.

Make cuts in the frozen meat (not all the way), no more than 2 cm wide. This is necessary so that the meat is better marinated and it is convenient to stuff the pork with prunes.

3. Line a baking sheet with foil. It is advisable to do this in several layers, since the meat releases a lot of juice when baked. Place the meat on foil and coat it liberally on all sides with marinade.

To make the taste of the meat more intense, it is advisable to place the marinated meat in the refrigerator for 10 hours. But even without additional marinating, the meat will not be tough.

4. Prunes should be washed and dried in advance. Place prunes in the resulting meat pockets.

5. Wrap the meat well with foil and place in a preheated oven for 1 hour at 200 degrees.

6. Then open the foil, pour over the resulting juice, and bake until golden brown for another 30 minutes.

Subtleties of roasting meat:

The pieces of foil should be significantly larger than the meat itself, so it should be packed tightly.

Place the foil crosswise, with the shiny side inward. During baking, all the heat from the heated foil will be directed directly to the meat.

Pork should be wrapped tightly in foil. Bring up the edges of the foil and close the side seams. Next, close the top, expelling as much air as possible.

If you have a piece of meat weighing 1 kg, the cooking time is at least an hour. If more, check readiness after 1.5 hours.

If the foil package is blackened around the edges and the meat releases clear juice when cut, the dish is ready.

7. Prepared meat should be served by cutting it into portions, with fresh vegetables, herbs or a side dish.

If your oven doesn’t work or you don’t have enough time for baking, you can cook stew with prunes. To do this, fry the onions with carrots and pork until golden brown.

For this amount of meat, take a couple of onions and carrots. Salt and pepper to taste, add 4 tablespoons of tomato paste. In this case, it is better to soak the prunes in advance. Add coarsely chopped prunes to the meat and stir.

Pour in water until it completely covers the meat. If you want a thicker sauce, add a tablespoon of flour and stir. Cover the pan with a lid and simmer for 30 minutes. Quick pork with prunes is ready!

Bon appetit! Prepare restaurant meals in your own kitchen. Subscribe to updates, leave comments. Share your recipes, and we will add them to our sections according to your wishes. See you soon!

Fueling up with protein, presented in the form of a piece of baked meat, is not only tasty, but also healthy. Especially if the pork is cooked with prunes and in the oven. These recipes with photos will show you how to profitably and tastefully “get rid” of the stock of meat in the refrigerator. “What about fat?” the most incredulous skeptics will probably ask. And we will cut it off and forget it as an absurd nuisance. Just remember that everything is good in moderation. A two-hundred-gram portion of pork will successfully satisfy the feeling of hunger, lift your spirits and not harm your health or appearance at all. Although... Avid meat eaters can slightly increase the daily intake. After all, it’s delicious!

Fragrant accordion pork with prune filling

The unusual design, wonderful taste and juiciness of the dish make it an excellent reason for the admiration of tasters during a large-scale feast or a small family dinner. And its cooking is so simple and fast that it doesn’t even have time to make you feel tired. Shall we get started?

What to take:

How to bake pork with prunes in the oven (interesting recipe with photo):

Wash the meat thoroughly. It is better to take fresh or chilled product, but not frozen. If there is bone, remove it. Remove excess lard. But not all. A little fat won't hurt. It will make the pork more juicy and tender. Turn a single piece into an accordion, as shown in the photo. To do this, make several cuts with a knife at a distance of about 3 cm from each other. In this case, there is no need to cut completely; leave the common base. Dry with paper towels.
To prepare the marinade, mix mustard, salt, pepper and chopped garlic. The addition of other spices in reasonable quantities is welcome.
Mix the ingredients thoroughly. Brush the pork with the mixture. Marinate for half an hour to half a day in a cool place.
Wash the prunes well. Pour boiling water over it. Dry.
Place a few dried fruits between the pieces of pork. Move the accordion to the matte side of the aluminum foil for baking. Wrap the meat, carefully pinching the ends. Instead of a foil wrapper, you can use a bag or baking bag. Place the pork stuffed with prunes in the oven. It must first be heated to 180 degrees. Cook the dish for 50-60 minutes. Then cut the top of the foil/bag/sleeve and bake until golden brown for about a quarter of an hour. At the last stage, you can increase the temperature to 200-210 degrees.
You can serve the delicious meat with rice, pasta or potatoes. But don't stop at the side dish. Fresh or pickled vegetables have never ruined a delicious dinner for anyone.

Fragrant, original, simple. What other arguments are needed to stop everything right now and delve into the recipe? And then, rubbing your hands in anticipation of a great dinner and compliments from your family, head to the kitchen?

Ingredients you will need:

How to cook the meat:

It is better to take pork of medium fat content. For oven baking, I usually use a neck or a spatula. Less often - ham. If there is a lot of lard, cut off the excess, leaving a not very thick layer. Wash the main ingredient. Dry and place in a container or bowl. Sprinkle with spices. Pour in a little vegetable oil.
Brush the meat on all sides with this mixture. Marinate for 1-2 hours. It could be longer.
Season the pork with salt before putting it in the oven. It is not necessary to cook earlier, as this may make the dish tougher.

There are many recipes for cooking pork in the oven, and we will prepare one of them today. Pork baked in the oven with prunes is a very tasty and satisfying dish. The meat turns out tender and juicy, prunes wonderfully highlight the taste of the meat.

So, let's prepare the necessary products. Use mustard according to your taste.

Wash the prunes and add hot water. In the meantime, let's get to the meat. Make transverse cuts, about a centimeter from the end. These are the “pages” we got.

Let's make a sauce from sour cream, mustard and garlic. Let's add salt and pepper.

Mix the sauce well.

Finely chop the onion and sauté until transparent.

Wash the prunes, dry them and cut them into strips. Mix with onions, add your favorite herbs, I took thyme.

Generously coat each slice of meat with sour cream and mustard sauce and add prunes and onions. If you have time, leave the meat to marinate for half an hour to an hour. Let's put our “book” on foil. I recommend using 2-3 layers of foil, as the meat will release juice.

Wrap the pork and prunes tightly in foil, place on a baking sheet or in a mold and place in an oven preheated to 220°C for 35-40 minutes.

We got such beautiful meat! Fragrant, tender, juicy. Carefully drain the released juice and prepare a meat sauce based on it - sour cream, tomato or any other.

Serve the oven-baked pork with prunes, cut into slices, with vegetables and herbs. The most tender meat will not leave anyone indifferent. Bon appetit!

Good, fresh meat and tasty, juicy prunes are two independent products. By combining them in one dish, you get the best result and the most delicious holiday meat, saturated with the smell of prunes. Choose sour and juicy prunes; they are useful for high blood pressure and various heart diseases, as well as kidney and gall bladder diseases. High-quality fresh meat contains a large amount of protein, vitamins and microelements. A dish made from these two products will not only be tasty, but also very beneficial for your body. in the oven, prepared according to any of these recipes, will pleasantly delight your guests.

Meat with prunes and garlic

Take:

• one and a half kilograms of pork
• 300g pitted prunes
• one large head of garlic
• ten tablespoons of cognac
• 3 tsp freshly ground pepper mixture
• 1 tsp ground paprika
• 4 tsp salt (coarsely ground)
• 3 tbsp. olive or any other vegetable oil

This recipe will allow you to cook very tasty meat. Pork in the oven requires a lot of preparation and is quite suitable for a festive feast. A day before cooking, we take the meat, rinse and dry it, rub it with pepper, paprika, pour cognac on it, carefully pat it on all sides with our hands, wrap it in cling film and put it in the refrigerator for a day. Soak prunes in cognac for a day.

After a day, dry the meat with paper towels to remove excess moisture, grease with olive oil and quickly fry on both sides in a hot frying pan with thick walls, from 3 to 5 minutes on each side, until golden brown.

Cover the mold with a large sheet of foil (larger in size than the mold), grease the bottom with the remaining oil, and lay out half the prunes. The meat should be stuffed with cloves of garlic (you can cut each one lengthwise and insert it into the slits in the meat, making them with a sharp knife), sprinkle with salt on all sides, and place on the prunes. Place the remaining prunes on top and sides.

Cover the pan tightly with foil. By this time, preheat the oven to 200 degrees. Place the meat in it for half an hour, then reduce the heat to 180 degrees and bake for about another 2 hours. During the baking process, open the foil two or three times and pour the resulting juice over the pork. At the end of cooking, open the foil for the last time, pour the juice over the meat again, close the foil, cool and put it in the refrigerator for a couple of hours. This method is not like other recipes; it is baked in the oven and can be served cold, with frozen sauce.

Meat with prunes in the oven in the sleeve.

For half a kilo of meat (beef) we take:

• ¾ cup prunes
• big carrot
• two medium onions
• one pod of sweet pepper
• three tablespoons of vegetable oil
• two tablespoons of sour cream and lemon juice
• ground black pepper, sugar, salt

We cook the meat with prunes in the oven, for this we cut the beef into medium pieces, add salt, add lemon juice, vegetable oil, ground pepper, mix everything and leave to marinate at room temperature for an hour and a half.

We thoroughly wash the prunes and fill them with very warm water for the same 1.5 hours.

Cut the onions into half rings, carrots into large circles, and sweet peppers into strips. After an hour and a half, mix everything with prunes and meat and add salt again.

1) Place everything in a ceramic form, pour in the water in which the prunes were soaked, add sour cream, salt, pepper, cover and simmer in the oven for about 1.5 hours. The liquid should completely cover the meat.

2) Place the prepared meat with prunes and vegetables in a baking sleeve, pour in half a glass of water from under the prunes - and bake in the oven for 1.5 hours.

Serve the meat with prunes in the oven hot, and as a side dish you can serve rice, a mixture of rice or some kind of vegetable salad. This recipe is also perfect for the holidays.

If you wish, you can replace beef with pork in both recipes, then the cooking time will decrease by about half an hour. But even in this case, the dish will turn out to be festive and incredibly tasty.