Pork neck in foil. Classic homemade pork tenderloin in the oven

Today we will prepare a wonderful meat snack- pork tenderloin. It has already been said on my pages. And now a few recipes for juicy meat in the oven, in foil.

This method of baking allows you to get very juicy, aromatic meat, which is very tasty when hot, and will also excellent snack and in the cold. Breakfast sandwiches, salad dressings, beautiful cut- that's not complete list all the goodies.

Choose good piece pork, preferably the neck, it is best if it is fresh meat.

How to cook ham in foil in the pork oven at home

To achieve unique taste and juiciness, it is worth paying enough attention to the pickling process. To do this, it is best to prepare a set of spices that you prefer, as well as garlic cloves. Spicy lovers can also season with red hot pepper.

A piece of pork rolled in an aromatic mixture is left to saturate in the refrigerator from three to 12 hours. And then choose convenient way baking in the oven.

Ingredients:

• Wind pork - 0.6 kg.
• Garlic clove - 5 pcs.
• Sunflower oil - 2 tbsp. l.
• Spices - 1 tbsp. l.
• Salt - to taste.

Cooking:

Cut the peeled garlic cloves into oblong slices. You can use quarters or halves, whichever you prefer.

Pierce the washed and dried meat in several places, stick pieces of garlic into the resulting holes. It will be nice if the pork is with a small layer of fat, which will melt when baked and add juiciness.

In a small bowl or mug, combine the oil and spices and stir until smooth.

Black and red pepper, chili, coriander and suneli hops are commonly used.

Coat a piece of pork with the resulting aromatic solution. It is desirable that it be completely covered with this mixture.

It is best to wrap the prepared workpiece in foil or send it in a closed container to infuse in the refrigerator. If you really can’t wait, then after 3 hours you can proceed to the next step, but ideally, marinating should be 12 hours.

Preheat the oven to 200 degrees and send the meat into it either in foil or in a closed baking dish for 100 minutes. 20 minutes before readiness, you can unfold the package or remove the lid and the top will be covered with a delicate crust.

I advise you not to open the oven after the specified time, but leave our dish to cool for several hours - this will allow it to sweat until fully prepared and maintain elasticity.

After 4-7 hours, open the door and remove the mold. Remove the heated juice and transfer the boiled pork to dry dish. Let it dry a bit and cut into pieces for serving.

Bon appetit!

Recipe for homemade boiled pork cooked in the oven in foil with mustard

Thanks to the foil, an additional enveloping heat is created, which allows the pork to bake evenly. Also, at the end of cooking, you can not even unfold this coating - golden brown bake right under it.

Ingredients:

• Pork balyk - 1 kg.
• Head of garlic - 1 pc.
• Spicy dry mustard - 1 tbsp. l.
• Dried basil - 1 tsp
• Ground red and black pepper - 0.5 tsp each.
• Salt - 1.5 tsp. (or to taste).

Cooking:

Balik needs to be prepared. To do this, it must first be washed running water and then dry. Can it be done paper towels. The main thing is that the surface is not wet.

Peel the head of garlic from the husk, and cut the cloves into slices of the same thickness, depending on the size. Combine with spices and salt so that the garlic cloves are well rolled in the resulting aromatic mixture.

Prick the pork evenly over the entire surface with a knife, insert the boned garlic cloves into the resulting holes.

Roll the meat in the remaining spices and leave them to soak in a resealable container in the refrigerator for about 12 hours.

Line the baking dish with a piece of foil, trying to put more of it so that the edges hang over the sides. Put the pickled pork in the center. Top with a slightly smaller sheet of foil and connect the edges with the bottom so that there is no open space in the tucks. How would a vacuum be created?

Bake for 1.5 hours at 180 degrees. Reduce by 20 degrees and simmer for another 25 minutes. Turn off the oven and leave it to cool for a couple of hours. Ready meal pull out of the heated juice and put on a beautiful dish.

If you plan to store in the refrigerator, then better boiled ham wrap in a clean sheet of foil or parchment.

Bon appetit!

Delicious homemade boiled pork with French mustard and nutmeg

No wonder the French like to add “their” mustard to all meat dishes. This grainy seasoning gives unique aroma and a barely noticeable bitterness, which plays up the appetite even in a well-fed person.

Ingredients:

• Pork - 0.7 kg.
• grainy french mustard- 3 tbsp. l.
• Butter - 2 tbsp. l.
• Nutmeg - ½ tsp
• Salt, black pepper - to taste.

Cooking:

Ideally, it is best to use the pulp from pork neck, then it will turn out very gentle and tasty dish. Rinse it, dry it and make oblique notches up to 2 centimeters deep.

Now let's get to the marinade. In a bowl, combine melted warm butter with all the spices, mix until smooth.

Put the prepared neck on a sheet of foil and completely coat it with a creamy mixture with mustard splashes. Do not wrap too tightly and refrigerate for an hour.

Preheat the oven to 180 degrees and send the pickled meat into it directly in the foil. So that the juice that stands out does not run out, it is best to place the seam on top, lay it directly in a shiny package on a baking sheet. Simmer for at least an hour. Then pull out of the foil and cut into pieces to serve with a side dish.

Bon appetit!

Video recipe - Festive boiled pork in foil, in the oven, you will lick your fingers

Delicious boiled pork can be prepared at home by baking meat in foil in the oven. The process of preparing boiled pork is simple, but it takes time. It usually takes a couple of days. First, the meat is stuffed with garlic and rubbed with spices, marinated in a container for at least 12 hours. Then it is baked, and then rests in the refrigerator for another day. Subject to these rules, boiled pork turns out to be very tender, but dense; when cut, it does not break or crumble. You can use this brisket as cold appetizer, cook sandwiches and salads with it.

To cook pork tenderloin in foil in the oven, prepare all the necessary products.

Rinse the meat well and pat dry with paper towels. The meat must be completely dry.

Peel the garlic, remove the green core and cut the cloves lengthwise.

Mix red and black peppers together with basil.

Roll garlic in spices and salt.

Make punctures all over the meat with a knife and insert the garlic into them.

Brush the meat on all sides with mustard and sprinkle with the remaining spice mixture.

Place the meat in a container, tightly close the lid and refrigerate for at least 12 hours.

After this time, place the foil in the form, put the meat on it.

Cover the meat with the second piece of foil and pinch on all sides, so that there are no gaps. Put the form with meat in cold oven, set the temperature to 180 degrees and bake the meat for 1.5 hours. Then lower the temperature to 160 degrees and bake pork ham in foil in the oven for another 15 minutes.

Turn off the oven and leave the meat in there for another couple of hours. After that, carefully unfold the foil and drain the resulting meat juice, which can be used to make cereals.

Transfer the boiled pork to a clean sheet of foil, wrap and put in the refrigerator for a day. Then the meat can be cut and served.

Bon appetit!

A lot of people love meat. So many variety of dishes you can make from it! Have you tried making your own? fragrant ham? Not yet? But in vain!

Of course, it will take some time to marinate first and then bake. But homemade much tastier than store-bought and healthier, because it does not contain chemical softeners and flavors. Only fillet and favorite spices.

And how nice it is to cut off a tender, dense slice for breakfast and put it on a sandwich. It can also be used as a salad ingredient. No sausage can compare with a natural hand-made product.

Classic recipe for homemade pork tenderloin in the oven

According to the classic recipe, the marinade should not be dry, but in the form of a liquid, in which the balyk must be aged for a day. This will allow all the fibers inside the piece to be evenly soaked in spices. Then pull the pork out of the brine and brush the wet surface with the dry seasoning mixture.

Ingredients:

• Pork - 1 kg.
• Water -300 ml.
• White wine - 2.5 tbsp. l.
• Garlic clove - 6 pcs.
• Bay leaf, cloves, black peppercorns - 5 pcs.
• Salt - 1 tbsp. l.
• Provence herbs - 1 tsp
• Paprika, black pepper - to taste.

Cooking:

In a deep container, combine water with wine, salt, parsley, cloves and peppercorns.

Dip the pork in this brine and put it in a cold place for a day. It is desirable that the piece be completely covered with liquid, but if this did not work out, then every hour it must be turned over for uniform salting.

Pass 3 cloves of garlic through a press. Connect with provencal herbs, paprika and ground black pepper. Mix well to get a homogeneous mixture.

Cut the remaining 3 cloves into slices, stick them into the punctures on the meat. Top with garlic and spice mixture. Put finished fillet into a baking dish, pour a little brine in which our workpiece was marinated.

Bake in an oven preheated to 180 degrees for about an hour and a half. Increase the temperature to 200 and let it sweat for about 30 minutes.

Do not forget to periodically pour liquid directly from the mold so that the top does not dry out.

Ready baked ham will be appreciated both hot and cold.

Bon appetit!

Very juicy and tasty pork cooked in the oven, in the sleeve

Many housewives like to bake meat in the sleeve, because it is steamed evenly and does not splatter the entire oven with juice.

The homemade ham is no exception. It turns out very tender and fragrant. Soy sauce can be used instead of salt. Also finished shop seasoning from different spices for pork is ideal for cooking.

Ingredients:

• Pork - 0.8 kg.
• polka dots allspice- 8 pcs.
• Garlic clove - 5 pcs.
• Soy sauce - 4 tbsp. l.
• Seasoning for pork - 3 tbsp. l.

Cooking:

In prepared fresh meat make punctures about a centimeter and a half deep. If you like the garlic flavor, then you can insert whole cloves directly into the holes, but it is better to cut them into slices and stuff the pork with them. You can also insert allspice peas in several places.

Sprinkle seasoning evenly over the surface of the piece and rub it into the tender flesh.

Pour stuffed pork with soy sauce, dip well in it. Send in the cold for 2 hours, during this time turn at least 4 times so that the marinade is better absorbed from all sides.

Salt is not worth it, because in spices and soy sauce enough salty ingredients.

Cut off the sleeve of such a length that the meat completely enters it, and at least 10 cm are left at the edges for tying on both sides. Pour the rest of the marinade directly into the sleeve to the boiled pork and cork the free ends.

Place the prepared meat in the package on a baking sheet and send it to the oven to languish at 200 degrees for 80 minutes.

Allow the finished dish to cool, remove it from the sleeve, cut into beautiful plastics for serving.

Bon appetit!

Cooking juicy boiled pork in the oven in the dough

Usually, boiled pork juice is poured out or used to dilute to the consistency of a broth. But after all, you can cook boiled pork so that absolutely everything can be eaten right away. How? Yes, very easy!

You just need to prepare such a natural wrapper for meat that will absorb all the liquid and will also be edible. It will turn out quite original and very hearty meal. Boiled pork in dough is the most striking example of this!

Ingredients:

• Pork - 400 gr.
• Water - 100 ml.
• Flour - 1 cup.
• Garlic, salt, pepper, mustard - to taste.

Cooking:

First you need to prepare and marinate the pork. There is nothing difficult in this. Sufficiently washed and dried piece lightly salt and pepper. Having made cuts, stuff with garlic cloves, smear on top of the finished liquid mustard. The amount of these ingredients is up to you: someone likes it spicier, someone not so much.

Once it's done, cling film or with a clean plastic bag, make an almost vacuum wrap and refrigerate for 3 hours.

By the time the marinating is over, start the dough without yeast. To do this, combine flour with water, add a little salt, and knead an elastic ball.

Roll it out in the form of a slightly elongated cake, so that later you can carefully wrap the edges without tension over the meat located in the center and pinch them.

Place the meat in the dough on a baking sheet or, better, in a cast-iron skillet of a suitable size.

Bake in an oven preheated to 170 degrees for 2 hours. During frying, the bread shell may crack slightly and some juice will flow out, but this is nothing to worry about.

The finished dish can be served directly as it is and cut into portioned pieces along with crispy crust. Due to the fact that steam circulated inside the dough and the juice drained from the meat was collected, the crust will not be hard, but rather will be saturated with aroma and meat marinade.

Bon appetit!

Pork ham at home in a slow cooker

There are situations when the hostess simply does not have an oven at hand, and to please guests with amazing juicy meat really want. Using a slow cooker, you can also achieve the effect of baking, as in an oven. Due to the fact that the multicooker does not release hot air, it constantly circulates inside, it turns out very tender pulp.

Ingredients:

• Pork ham - 1.5 kg.
• Mustard - 2 tbsp. l.
• Sunflower oil, honey - 1 tbsp. l.
• Salt, pepper - to taste.

Cooking:

Pork ham must be chosen without bone. In extreme cases, just remove it from the pulp. Rinse it well and dry it. Then rub with pepper and salt on all sides.

Too much salt is not necessary, it is better to let it be undersalted so that the fibers are better fed with mustard.

Make a thick mixture of honey and mustard, coat the meat with it. Place in a resealable container and chill in the refrigerator for about 6-8 hours. During this time, the honey-mustard mixture will be able to soak the ham.

Pour oil into the multicooker bowl, fry the marinated pork on it so that a light fried crust appears on all sides. This can be done within 20 minutes on the "Baking" mode with the lid closed. The main thing is not to forget to turn over every 5 minutes.

Set the stew mode for 3 hours and turn the piece over several times during this period. The juice that melts out of it will evenly saturate the pulp, and it will not be overdried.

The finished dish can be served directly to the table hot. Or, after cooling, wrap the meat in foil and serve cut cold slices as needed from the refrigerator.

Bon appetit!

Video recipe for homemade pork tenderloin

like this simple ways you can cook great meat dish. It will not only delight guests on festive table, but also in Everyday life would be appropriate with a piece fresh bread or any garnish.

You can use the spices that your heart desires. You can even without garlic, if you do not like it. Just do not forget that boiled pork should be saturated with the aroma of herbs and seasonings so that you get not ordinary baked meat, but tender boiled pork.

To check whether the pulp is baked enough, you can cut a piece to the middle and see what juice is released. In the case of complete readiness, a clear, light liquid should slightly stand out from the incision. If it is cloudy or with blood, it is worth continuing baking for another 20 minutes.

And just out of the oven, and the cold pork is delicious! It is perfect even for hot sandwiches. Just remember to store in the refrigerator for plastic bag she's not worth it. It is better in parchment so that pathogenic bacteria do not start.

What is a baked goods? This is a large piece of meat, usually pork, stuffed and marinated for almost a day with garlic and herbs, and then baked in the oven as a whole. Previously, they cooked bear meat in a real Russian oven. Now everything is simpler and more elegant, only the appetite is like in the good old days: when the kitchen is inevitably filled with the smells of roasted meat with spices, you voluntarily confirm your connection with the hunter ancestors:
Yes, meat!

Recipes for boiled pork are varied. Various seasonings, different ways baking: in dough, sleeve, foil, in the oven, in a slow cooker. And although Ham a classic of the genre, baked meat is prepared from other parts, and from other meat. Someone - reluctantly ("because it's wrong"), and someone with extraordinary ease ("my taste is my master"). Therefore, if you come across lamb and even turkey boiled pork, do not be surprised. These, of course, are culinary liberties, but since there is demand, there will be supply.

I have collected on this page several recipes for making boiled pork at home: firstly, step by step photo recipe classic pork tenderloin. And secondly, several "free" from strict traditions, but popular culinary variations this dish.

What's in it: 5 ham recipes to choose from

I'll start with the correct, tried and tested classics of cooking boiled pork at home.

More

Boiled pork in foil

If stick classic recipe, then you should bake boiled pork only in a steep dough. And if we proceed from practicality, then a piece of food foil is quite suitable for the role of the dough. The result will be the same - soft, juicy, aromatic meat, and a lot of delicious gravy, which in itself is considered a meat delicacy.

But whichever option you choose, cooking homemade boiled pork It takes time, and you can’t cook it in a couple of hours. First, the meat must be stuffed with garlic, smeared with spices and left to marinate for at least 12 hours. Then wrap in foil and put in the oven. They don’t immediately take out the finished boiled pork from foil, but let it cool slowly in the switched off oven, and only then unfold it. But do not rush to immediately serve boiled pork to the table. The final taste of meat will appear after it has stood overnight in the refrigerator - that's when you can try. So the preparation of the dish should be planned at least a day before the holiday.

Ingredients for the ham recipe in foil

• pork of moderate fat content - 1 kg;
• garlic - 1 large head;
• dried thyme - 1 tsp;
• ready-made mustard (spicy or to your taste) - 2 tsp.
• ground black and red pepper - 0.5 tsp each;
• salt - 1 tsp

How to cook delicious homemade boiled pork in foil

Wash the meat under running water, dry with paper towels or leave in a colander. When the water drains, transfer to a suitable bowl.

While the meat dries, cut the peeled garlic cloves into thin long plates.

Prepare the spice mix. Mix black pepper, red pepper and basil in a bowl (choose spices to taste).

Roll garlic cloves in spices.

Add salt. The amount of salt depends on the weight of the piece of meat. The calculation is as follows - a teaspoon is taken for 1 kg of pulp table salt(with a small slide).

Now you can do the meat. The meat must be dry, otherwise salt, all spices and mustard will drain from it. With a sharp knife make punctures in the meat and insert garlic, rolled in spices and salt, into the holes.

Stuff the meat on all sides. Sprinkle it with a mixture of salt and spices.

Squeeze on the meat mustard(you can take any - sharp, slightly sharp, with grains) and coat the pieces on each side.

In this form, the meat is sent to the refrigerator for 12 hours (do not forget to cover the dishes with a lid).

After the specified time, remove the meat, leave at room temperature for an hour. Then transfer to a piece of foil.

Cover with the second piece and pinch the edges so that not a single hole remains. The final result depends on how carefully you pack the meat. If the foil is not wrapped tightly, the meat juice will flow out and the boiled pork will turn out dry.

Carefully transfer the meat to a baking sheet, place in a cold oven. Make a small fire, after 10 minutes increase the flame and heat the oven to 180 degrees.

Bake at this temperature for 1-1.5 hours. Then lower the temperature to 160 degrees and hold the meat for another 15-20 minutes.

Turn off the fire, leave the pork to cool in the oven.

Unroll it after 1.5-2 hours. Transfer to a platter. Drain the meat juice into a separate bowl. Cover the meat and refrigerate overnight.

Boiled pork is served as a cold appetizer, sliced thin slices.

The best seasoning for it is grated horseradish with beets, but mustard will also work.

ON A NOTE. To prevent the boiled pork from burning during baking at home, periodically pour hot water on the baking sheet.

Boiled ham can be cooked in different ways. I add 4 more proven homemade recipes to the main one.

Marinated ham (ginger + mustard)

This ham recipe home cooking with an “oriental” ginger accent is a clear evidence that you should not spare time for marinating meat. ham, like good idea, must lie down in a frozen state overnight. Then it can be implemented.

Ingredients for pickled ham recipe

• pork one and a half kilograms
• ginger (root) 2 cm
• mustard 2 tablespoons
• garlic 5 + 4 cloves
• salt, black ground pepper

How to pickle and bake boiled pork in ginger-mustard sauce

Peel the garlic and ginger. Rinse a piece of pork thoroughly, dip it with a paper towel, stuff with garlic (5 cloves), then rub with a mixture of salt and pepper.

Grind the rest of the garlic through the garlic. Ginger rub on fine grater. Mix everything with mustard. Brush the pork with the prepared garlic mustard mixture, place in a container or bag and refrigerate overnight.

In the morning, put the meat in the sleeve, put it in the oven and bake the boiled pork at 200 degrees for an hour and a half, with a calculation of twenty minutes for every half kilogram and another 20 minutes for the whole piece. At the end, you can open the sleeve and lightly brown up.

Let the dish cool, slice and serve.

Next will go "non-pork" recipes. Therefore, if you have just entered the taste of baked pork, and you will find more recipes the most popular, though not always the most healthy meat in the world. However, if it is low-fat, then you have healthy food on your table.

Boiled veal

Veal boiled pork - spicy, tender, fragrant. Not difficult to make at home, but very delicious recipe, and perhaps the most successful.

Recipe Ingredients

• young veal 1 kg. (can be replaced with beef, pork)
• salt, garlic
• pepper mixture, or meat roasting mixture
• Bay leaf
• olive oil or mayonnaise

How to cook veal roast

Peel the garlic cloves and, if large, cut in half. Salt the piece of meat on all sides, sprinkle with a mixture of peppers. Make small cuts with a knife and stuff with garlic. Drizzle the veal with olive oil and let sit for 20-30 minutes.

Put the meat in a baking dish (a ceramic dish or deep heat-resistant glass is suitable). And put to bake in an oven already preheated to 180 degrees. Baking time 40-60 minutes. To make the dish juicy, in the process of cooking the meat, do not forget to pour it with the released juice.

What else? Red wine is served with boiled pork with veal.

Salad with boiled pork

Boiled pork is good both on its own and as an ingredient in other dishes. Try and save for a collection of homemade recipes for a boiled pork salad. The salad is very filling and tasty. It is better to give it a little time to brew before serving. The other main ingredient is beans: so this is a super protein dish.

salad ingredients

• boiled pork (low fat) 250 grams
• red canned beans 200 grams
• canned white beans 200 grams
• red onion 1 piece
• pickled cucumbers 2 pieces
• green onion feathers - 30 grams
• a few sprigs of cilantro
• balsamic vinegar 1 tablespoon
• granulated sugar 1 teaspoon without a slide
• olive oil 2 tablespoons
• ground black pepper, sea salt to taste

How to cook a salad with boiled pork and beans

Throw the beans in a colander, rinse in cool water, let drain. Peel the red onion, cut into thin half rings. Put in a small bowl, sprinkle sea ​​salt, sugar and ground black pepper. Stir, pour in balsamic vinegar and olive oil, leave for 10 minutes.

While the meat is marinating, cut the cucumbers and boiled pork into strips. Chop green onions and cilantro.

Mix beans, greens and boiled pork in a deep salad bowl. Add chopped onion with dressing and mix gently. Bon appetit!

Turkey ham

"Lightweight", diet option baked ham. Very good for sandwiches. Much better purchased sausage. Why? Yes, if only because we are not sure about the composition of the sausage, or that the storage periods are carefully observed. And here - all their own, home-made. The recipe is good for kids and dieters. Designed for 4 servings.

Recipe Ingredients

• turkey fillet 600-800 grams
• garlic cloves 3 pieces
• salt teaspoon
• paprika half teaspoon
• vegetable oil 2 tablespoons
• for the marinade:
• granulated sugar 0.5 tablespoons
• water 200 milliliters
• salt 1 tablespoon

How to cook diet turkey ham

Prepare the marinade: dissolve salt, sugar in water, pour meat over them. The marinade should completely cover the piece, it is better to cover it on top with a plate under a small load.

Leave the meat to marinate for two to four hours. Peel the garlic, push through a press, add paprika, vegetable oil, salt, and mix everything.

Remove meat from marinade, pat dry gently with paper towels to remove excess liquid. The meat should be in a shape suitable for cutting into sandwiches, then tie it with cooking string. Rub the piece with the prepared spice mixture.

Preheat the oven to 250 degrees, cover the baking sheet parchment paper and put the turkey on it. Place the baking sheet on the lower level of the oven. The baking time will be approximately 25 minutes. This is approximately: cooking takes more time than larger piece. After the time has elapsed, turn off the oven, but do not open it. Let the meat cool first, this will take about a couple more hours.

Free the finished meat from the threads. cut into thin pieces and serve with a slice of fresh fragrant bread.

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