Pork is a very aromatic and tasty meat; it is preferred by many meat lovers. Pork lends itself very well to all kinds of culinary processing; you can cook pork in different ways, but if you haven’t tried it, we recommend baking pork in a sleeve in the oven.

Products baked in a sleeve always turn out more tender and juicy. This happens because during the cooking process these products are baked in their own juices. Many chefs have long recognized and loved this type of heat treatment of products, especially pork. Baked in a sleeve, it becomes a real culinary masterpiece, an exquisite and desirable dish at any table. Baking any product in a sleeve has a number of advantages: there is no need to wash the baking sheet and dishes, there is no need to add oil or other fat to the food, you can cook a side dish with the meat in the sleeve, the food in the sleeve does not burn, and its transparency makes it possible to monitor the degree of the readiness of your dish.

Pork baked in a sleeve in the oven can be eaten both hot and chilled. Once cooled, it can become a good and healthy substitute for various sausages when preparing cold appetizers for the table and sandwiches for a picnic or camping trip. However, it is best to cook it on the table for guests, and you can cook pork along with a side dish. Potatoes with pork in the sleeve during the baking process become especially tasty and aromatic, soaked in meat juices. Pork with potatoes in the sleeve is one of our most common and favorite dishes, which deservedly occupies a key place on the holiday table.

The recipe for pork in a sleeve is simple; it involves choosing the right meat and accompanying products, placing them in a sleeve and baking them in the oven. Each recipe for pork in a sleeve in the oven is similar to any other and may differ in the set of spices, the method of marinating and preparing the meat. This is the skill of the chef, using his imagination to create his own unique masterpiece from the same products. Pork allows you to do this. However, if you don’t have such experience yet, it doesn’t matter. Our recipes and photographs of ready-made dishes will come to the rescue, incl. and pork in the sleeve. The photo of such a treat looks colorful and appetizing enough to appreciate its benefits and try to cook it. Create your own version of pork up your sleeve, recipes with photos will help you with this.

For our part, we will give some useful tips for better roasting of pork in the sleeve:

Real tasty pork baked in a sleeve in the oven can only be obtained from a fresh piece of meat that has not yet been frozen;

Cook the side dish along with the meat, this will speed up and simplify the cooking process. At the same time, the taste of the dish improves - the meat and side dish are mutually enriched with juices and aroma;

If you cut the sleeve at the end of the process, you will provide the meat with a golden brown crust;

When measuring the sleeve length required for your piece of meat, remember that you will need some distance for the ties;

Approach the marinade with caution and balance. It can influence the final aroma and taste. The meat is first washed, rubbed with spices, and only after that it is left to age in the marinade. The meat should spend about 6 hours there. Although the time depends on the specific recipe.

Step-by-step recipes for cooking pork in a sleeve in the oven whole and in pieces, in the form of a roll: juicy kebab, ribs in tomato-honey sauce

2018-09-01 Oleg Mikhailov

Grade
recipe

1850

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

15 gr.

20 gr.

Carbohydrates

4 gr.

252 kcal.

Option 1: Pork in a sleeve in the oven - a classic recipe in a large piece

Do you want to feel like you're at a knight's feast? Now we'll at least have some refreshments. You can add three tablespoons of any grape wine to the package with the meat, the drier the better. When cutting a large piece of meat, be sure to use a large fork, but you can, again in the style of medieval feasts, try to cut the meat using only a pair of sharp knives.

Ingredients:

• one and a half kilogram slice of pork tenderloin;
• a couple of spoons of honey;
• half a head of garlic;
• three spoons of tomato barbecue sauce;
• salt and boiled water for brine;
• a spoonful of ground paprika and mustard (Dijon).

Step-by-step recipe for pork in the sleeve in the oven

Be sure to rinse the pork flesh, no matter how beautiful and appetizing the chosen piece may seem to you. Blot thoroughly with a dry cloth and place on a cutting board so that the widest part of the slice is at the bottom. It’s good if there is a thin layer of fat at the top.

Cut the flesh to a depth of three centimeters with parallel slits, leaving a couple of centimeters between them. Using the sharp tip of a knife, pierce the slice inside the cuts and on the sides, creating cavities about five centimeters deep. Prepare the brine for the pork, if possible in advance. Add and dissolve a spoonful of coarse salt per liter of water, place the meat in a convenient container and pour in the brine, completely covering the slice. Place the pork in the general compartment of the refrigerator for two hours.

Grate the peeled garlic, mix all the ingredients of the marinade in a bowl, add, if desired, a little freshly ground black pepper. Rub the pork with this mixture, if you want a dish with a voluminous garlic flavor, cut a couple more cloves into large strips, place them in the deep slits. We place the meat in a sleeve tied on one side and firmly fasten the free side. Place the bag in a shallow roasting pan or frying pan without handles, it should be positioned freely; if there is no ready-made perforation, pierce the top in a dozen places.

The temperature in the oven when the pork is placed in it should be about two hundred degrees. Do not open the door; watch the dish through the window. After an hour, quickly remove the roasting pan, cut and unfold the top of the film to the sides. Brown the slice at the same temperature for up to twenty minutes.

Option 2: Pork in a sleeve in the oven - quick recipe in pieces with onions

If you are preparing a large portion and you have different parts of the carcass, add a few chopped ribs to the pulp. Place them in oil boiling in a frying pan and, after the moisture has evaporated, let them brown slightly, then place them on the bottom of the sleeve.

Ingredients:

• six hundred grams of pork trimmings;
• oil, lean - three tablespoons;
• two large white onions;
• a spoonful of seasonings for pork and sugar;
• small lemon.

How to quickly cook pork sleeve in the oven with onions

Do not cut off the layers of fat on the pork completely; leave a layer of at least three millimeters. Dissolve the washed meat into pieces of equal size and weight, optimally about half a matchbox. Salt and sprinkle with seasonings; if you wish, you can make the dish spicier with hot pepper or more aromatic with garlic, cumin, coriander.

Dissolve the peeled, washed onion into half rings and add salt, a couple of minutes later sprinkle with sugar and stir. Crush the onion with your hands, squeeze lemon juice onto it, mix with the meat and leave on the table for an hour, covering the bowl.

At the end of marinating, place the pork in a clean baking bag and poke a dozen holes in it on the side facing up. Tie the free edge of the sleeve and place it in a large frying pan or on a baking sheet. Heat the oven to 190 degrees, bake for exactly an hour, and then, cutting the top of the bag, give another ten minutes for the blush to form.

Option 3: Pork sleeve in the oven with mushrooms

The dish is prepared quickly, without long pre-marination. The only exception is for defrosted meat, it should be kept in the sauce for at least half an hour.

Ingredients:

• salad onion, large - one piece;
• a spoonful of spicy mustard;
• five selected champignons;
• spoon of Provencal mayonnaise;
• five hundred grams of pork pulp.

How to cook

We choose low-fat slices for baking; simply cut off the excess fat. Rinse the meat and pat dry with towels, cut into small portions, like for a shish kebab.

Mix mustard, oil and mayonnaise, finely chop the onion directly into the bowl with the marinade, cover and leave warm. Salt the meat and mix with spices, also leave for about twenty minutes on the table.

Wash the champignons and cut off the darkened areas, loosen the mushrooms into slices and add to the salted meat. Pour over the marinade and mix, place in a sleeve, tighten it tightly on all sides.

Shake the bag and place it in a round shape, and place it in a preheated oven. If you do not plan to cook until golden brown, then after forty minutes in the oven, you can serve the pork with a side dish. Otherwise, after cutting the bag, brown the meat for a short time.

Option 4: Pork sleeve in the oven - ribs in honey-tomato sauce

Replace fresh ginger with pickled ginger, this is completely acceptable. Add a couple of spoons of brine along with it, the pork will become noticeably more flavorful.

Ingredients:

• a quarter of a small lemon;
• spoon of peeled garlic cloves;
• a pair of onions;
• half a spoon of ginger shavings;
• two spoons of ketchup and one of honey;
• a third of a glass of soy concentrate;
• kilogram of pig ribs.

Step by step recipe

Grind the marinade components, if required, and mix. Separately, cut the onion into thin half rings and squeeze the juice from the lemon. Chop the ribs into portions and wash, inspect, remove any bone fragments. Do not add salt, mix with onion and pour in lemon juice, leave for half an hour, then pour in the marinade and put in a cool place for another three hours.

Add salt to the prepared meat, mix thoroughly and pack in a sleeve. Do not tie the free edge, but simply bend it several times and press it against the package with meat. Place in a frying pan so that the meat lies in one, but dense layer, hold at two hundred degrees for exactly 50 minutes, then cut the top of the film and unfold.

Option 5: Pork in a sleeve in the oven with potatoes

A completely prepared dish, and what a delicious one too! You can save on marinating or, conversely, send the meat to the marinade in the morning or evening, then you won’t even notice the rest of the hassle.

Ingredients:

• half a kilogram of peeled potatoes and pitted pork;
• a handful of mixed greens;
• spoon of butter;
• large clove of garlic;
• spices separately for pork and potato dishes.

How to cook

Cut the potatoes and meat into proportional slices, mix separately with the appropriate spices and salt. Add chopped herbs and butter to the potatoes, sprinkle the meat with grated garlic. For a short time, just for twenty minutes, cover the food bowls and leave them in the warmth of the kitchen.

In advance, raise the temperature in the oven to 180 degrees, mix the potatoes and meat and put them in a bag, add a few tablespoons of water and tighten the edges. After making sure there are holes for steam to escape on the surface of the bag, place it in the roasting pan and put it in the oven for forty-five minutes.

Option 6: Juicy pork kebab in a sleeve in the oven

It is pork kebabs that come out better in the oven than others. This can be explained simply - the fat content in the pulp, which is the highest in pork. Do not try to add more spices by analogy with traditional kebabs, we cook the meat in the sleeve, do not make it too spicy.

Ingredients:

• three large onions;
• soy sauce - a third of a glass;
• kilogram of pork pulp;
• vinegar, table;
• sugar;
• salt and a set of spices for barbecue.

Step by step recipe

After drying the meat after washing, cut it into portions, mix with two chopped half rings, onions, spices and salt. Add a spoonful of butter and sauce to the pork, cover the bowl with film and refrigerate for an hour.

Also cut the remaining onion thinner, sprinkle with a spoonful of sugar, pour in a spoonful of vinegar and the remaining soy concentrate. Lightly crush the onion and leave it to marinate for a quarter of an hour.

Place the pickled onion in the sleeve tightened at one end and the meat on top. Pour all the marinade from both bowls and seal the bag. After making several holes in the film, bake the kebab for forty minutes.

Option 7: Pork roll in a sleeve in the oven

One of the popular ways of roasting in the form of a roll, the pork comes out juicy and flavorful. Lingonberries, if there are reasons to refuse them, can be completely replaced by good tomato ketchup.

Ingredients:

• lingonberries - 100 grams;
• garlic;
• a spoonful of cognac and honey;
• salt, rosemary and pepper - to taste;
• 1400 grams of pork neck.

How to cook

Cut and unfold the pulp into the largest layer possible. The easiest way is to make two cuts on opposite sides, one slightly higher than the other, and unfold the pork like a book. Slightly cut the thickenings and tap with a hammer, leveling the thickness of the layer.

Sort the lingonberries, rinse and puree in a blender. Pour cognac and honey into the bowl, add rosemary and turn into a perfectly homogeneous puree, grate the garlic there and beat again. Add salt and pepper to the meat, pour onto the layer and smooth out the berry puree.

We roll the pork into a roll and tighten it with threads along the entire length, packing it in a sleeve according to all the rules, put it in the refrigerator for a couple of hours, then put it on a baking sheet. Bake for an hour and a quarter, keep the temperature at 200 degrees. Next, cut the sleeve and pour the released juice over the pork.

Return the roll to the oven for another ten minutes, remove it again and pour over the meat juice, repeat heating, but make it a little shorter. Cover the finished roll with foil for a quarter of an hour, then cut and serve.

Many people prefer dishes with meat, especially if they are prepared in combination with vegetables and are suitable both for the festive table and for every day. Pork baked in a sleeve in the oven is just such a dish. In our step-by-step recipe with photos, we will analyze in detail the preparation of pork in a baking sleeve. We suggest preparing a very tasty and rich dish, where the meat turns out juicy and melts in your mouth.

Everyone knows that meat is a source of animal protein, which is indispensable for the human body. Therefore, we strongly recommend that you include in your diet not only pork meat, but also beef or chicken. Meat dishes are especially tasty if they are baked in the oven. To get juicy pork, we will cook it in a special baking sleeve.

How long to bake pork in the oven in the sleeve

To get juicy pork in the oven, bake it in a sleeve. But before this action, it is best to marinate it. This will make the meat softer and the baking process will be much shorter. The marinade for roasting pork in the sleeve can be very varied. You can marinate meat in mayonnaise with the addition of various seasonings and herbs, in soy sauce, or even simply by coating it with salt, pepper and sprinkling with fresh onions. Pork meat is usually marinated for 2 hours to a day, keeping it in the refrigerator.

Next, you can proceed to the main part of the recipe and cook the pork in the sleeve. If you are going to bake the meat in one large piece, it will take you from 1.5 to 2.5 hours. The baking time largely depends on the volume and weight of the pork piece. So meat weighing 1 kg. should be baked in the sleeve for approximately one and a half hours.

The basic rule for roasting pork in the oven in a sleeve is to maintain the correct temperature. You should start cooking at 220 degrees, after 20 minutes the oven heat should be reduced to 180 degrees.

The baking time for pork chops or sliced ​​fillets in a sleeve is much shorter and varies from 40 minutes to 1 hour.

And now we present a detailed step-by-step recipe for roasting pork in a sleeve in the oven with a photo, thanks to which you will get excellent juicy meat.

It doesn’t take much time to prepare and you only need a few ingredients that are available to absolutely everyone. The process is not difficult and no special skills are needed. First cut the pork fillet into pieces, then marinate it in the simplest marinade, let it soak and absorb all the flavor of the spices, after which we begin baking the pork in the sleeve in the oven.

Ingredients

• Pork - 500 gr.
• Potatoes - 400 gr.
• Onions (1-2 pcs.) - 50 gr.
• Pepper

Cooking pork sleeve in the oven

Step 1.

First you need to marinate the meat. To do this, we need to peel, wash and cut the onion into half rings.

Step 2.

Cut the pork meat into pieces. They should not be too small, otherwise during the baking process they will simply burn at high temperatures.

Step 3.

Wash thoroughly under water.

Step 4.

Place on a kitchen towel or paper so that all excess liquid drains out.

Step 5.

Transfer the meat, add onion, a teaspoon of salt and pepper to taste to the bowl.

Step 6.

Mix all the contents with your hands, cover with a lid and keep in the cold for a day so that the pork is thoroughly soaked.

Step 7

After a day, remove the meat from the refrigerator, place it on an oven tray, and bake in a sleeve for about 90 minutes at 180 degrees.

Step 8

While the meat is cooking, peel the potatoes, cut them into medium pieces and wash them.

Step 9

Heat a frying pan with sunflower oil in advance and put the potatoes in it.

Step 10

As soon as the potatoes become golden brown, turn them over to the other side and fry until done.

I consider sleeve roasting one of the most successful ways to cook pork. The dish turns out, in any case, not dry and not raw. Pork baked in the oven in a sleeve in a piece always comes out tasty and tender. But what to marinate it in is a personal matter for each housewife. There are so many different spices and additives that will perfectly complement the taste of meat.

Recipe No. 1

This time I chose a special seasoning for frying meat and turmeric to make the dish even more rosy and bright. Unlike the foil cooking method, the sleeve does not need to be opened while the meat is roasting to achieve a golden brown crust. It forms itself inside the sleeve due to the transparency of the material.

Recipe Information

Cooking method: in the oven in the sleeve.

Total cooking time: 1 hour

Number of servings: 4 .

Ingredients:

• pork – 0.8-1 kg
• seasoning for frying meat
• turmeric
• vegetable oil.

Cooking method

On a note:

• Meat in a sleeve can be cooked not only in the oven, but also in a slow cooker. The technology is the same. The meat is placed in the sleeve and in the dry bowl of the multicooker. You can lay a silicone mat on the bottom. The “Baking” mode is set to 1 hour.
• For the marinade, you can use not only the spices indicated in this recipe, but also others to suit your taste. This could be mustard, ketchup, soy sauce, curry, and even honey combined with soy sauce. Experiment and you will get a delicious meat dish.
• You can bake not only the thick part of the tenderloin in the sleeve, but also the more tender, thin part. Then it can ideally replace sausage.
• I always use the remaining liquid after baking as a garnish sauce. I pour it into a sauce boat and serve it to the table.

Recipe No. 2 + video

Meat products are one of the most popular food products. And baked meat often serves as the highlight of holiday tables. Therefore, you absolutely must not lose sight of our video master class, a kind of debut, on cooking baked pork up your sleeve! Knowing the secret of cooking baked pork in the sleeve, you will learn how to cook tasty and juicy meat in the oven without much effort. The story shows in detail how to prepare and stuff pork for roasting in a sleeve.

And now a detailed description of the recipe.

Ingredients:

• pork - 1 kg (best - back, ham)
• salt - no more than 10 g or to taste
• bay leaf – 3 pcs.
• black peppercorns – 15-20 pcs.
• dried thyme
• You will also need a baking sleeve.

Preparation

1. We wash the pork, place it on a kitchen board and salt it. Sprinkle the meat with salt, patting and rubbing the salt to apply it evenly. Turn the pork over and salt it on the other side.
2. Use a knife to make small indentations in the meat and place black peppercorns in them. Instead of black pepper (or together with it), you can use allspice peas. Place 7-10 peppercorns on one side of the meat, and the same amount on the other.
3. Then we stuff the meat with bay leaf. To do this, we make larger and deeper cuts and put laurel leaves in them.
4. It's time for the king of spices - thyme. This plant gives an amazing taste to tea, roasts, and any soup! Sprinkle dried thyme onto a piece of pork and press down with your hands.
5. We measure how much sleeve is needed for roasting pork and cut it off. Place stuffed pork inside the sleeve. We tie the sleeve on both sides with rubber bands or clips that were included in the kit with the sleeve. Use a toothpick to make several holes in the sleeve to allow steam to escape.
   

   Advice: If you leave the meat for several hours, or better yet overnight, in the refrigerator before putting it in the sleeve, the pork will marinate and will be even tastier.

6. Place the sleeve with meat on a baking sheet and place in a preheated oven. Bake the pork for 2 hours at 150 degrees. I prefer to use gentle temperature conditions, but this increases the time.
7. Pork with thyme in the sleeve is ready! It can be served both cold (sandwiches, slices) and hot (along with a side dish). The whole sleeve will cook juicy meat, and if at the end of baking you cut the top of the sleeve and put the baking sheet back in the oven on the grill mode, the meat will brown and be covered with a delicious golden brown crust.

Pork is an excellent product to cook because this meat cooks quite quickly and does not require much labor. Pork dishes are some of the most delicious. Today we will look at several simple recipes for lazy housewives who love to eat delicious food, but do not like to spend a long time in the kitchen with a lot of food. First of all, we will talk about such a dish as roasted pork.

For many housewives, the above-mentioned sleeve becomes a real godsend, since dishes are prepared in it quickly and simply, and on top of everything else, the resulting food is quite low in calories, because the meat is cooked in its own juices inside the sleeve. It ensures uniform frying of the product, preserving its natural aroma, juiciness and unique taste. Another advantage of the sleeve is that you don't have to wash a lot of dirty dishes after preparing dinner. The oven will remain clean, and only the food plates will need to be washed.

Before we get to the recipe, it's important to clarify a few things. The fact is that pork in a roasting sleeve is a fairly simple dish, almost all recipes for which are basically the same and are made by analogy. You can diversify the dish using your imagination. For baking, brisket, loin, ham or shoulder are better suited - premium meat. Pork tastes slightly sweet, so it goes well with nuts, prunes, honey, and fruits. There is no need to be afraid to add new and interesting ingredients, especially if the meat is cooked in a sleeve - it is difficult to spoil it.

Pork in a baking sleeve

So, to prepare this incredibly tasty dish, we need a juicy piece of pork weighing about 1.5 kilograms, one large carrot, garlic and many, many spices that will give the meat a breathtaking aroma and taste. This could be basil, salt, curry, mustard, marjoram, pepper and so on. And, of course, we need a baking sleeve.

We take our meat and wash it thoroughly under running water, if there are plates of fat on it - even better, after baking the pork will turn out much juicier. Leave the meat to drain and dry it with paper towels. After this, we peel the carrots, garlic and cut these ingredients into cubes: the carrots into longitudinal ones, and the garlic into square ones (if the garlic cloves are small, then leave them whole). Again, take our piece of pork and make fairly deep cuts in it with a knife, but do not pierce the meat through, otherwise the juice will leak out. Don’t be afraid to make a lot of cuts; the more cuts you have, the more beautiful and tastier your dinner will be.

Now we make the marinade using all the spices and vegetable oil. Coat a piece of pork with the resulting aromatic mixture, cover it with film and forget about it in the refrigerator for about one and a half to two hours. The longer the better. When the meat is marinated, put it in a baking sleeve and place it in a preheated full oven for 1 hour. After 60 minutes, we take it out, carefully cut the swollen sleeve on top and put it in the oven again for 25 minutes to get a juicy, beautiful crust for our pork. If you want to get pork with potatoes in the sleeve, then add several potatoes cut into 4 parts into the sleeve.

So, we take our dish out of the oven, which exudes incredible aromas throughout the entire apartment and gathers all the hungry household members in the kitchen! Pork in a roasting sleeve is ready! It can be served hot or cold - delicious either way!

Baking proceeds in the same way, only instead of a sleeve we use foil, naturally. The result is an equally juicy and tasty dish, but the main thing here is not to dry out the meat. This dish can also be eaten cold. Bon appetit!