Mustard marinade. Mustard marinade: recipes with wine, honey, soy sauce, from simple to exquisite, dishes with various additions and general principles of preparation, selection and combination of products

In a mustard marinade, it is prepared very simply and quickly, juicy soft pieces of meat are obtained with a golden crust, sprinkled with sesame seeds.

It is better to marinate the meat on the eve of the day when you are going to fry it (we put it in the refrigerator overnight, of course), or at least 2-3 hours. The process of preparing pork and marinade takes only 10-15 minutes. And the next day, you will also fry a whole pan of meat in a maximum of 15 minutes.

Need to:

• Pork (carbonade or tenderloin) - about 1 kilogram
• Chicken eggs - 4 pieces
• Mustard - 2 tablespoons "with a slide" (this time we had "Russian", but you can use any, depending on the type of mustard, the taste of meat will have different shades)
• Potato starch - 1 heaping tablespoon
• Salt - 2 teaspoons
• Mixture of peppers - 1 teaspoon (you can replace just ground black pepper, you can add your other favorite spices for meat)
• Sesame seed (if desired, you can without it) - 4-5 teaspoons
• Vegetable oil - 3-4 tablespoons

Cooking:

Wash the pork with cold running water, dry it with a paper towel or napkins, cut into pieces, slices about 1 cm thick.

Prepare a marinade fill, for which mix eggs, mustard, starch, salt, spices (we have a mixture of peppers).

Mix the marinade thoroughly (it’s faster to do this with a mixer, but you can do with a spoon) until a homogeneous mass.

Put the pieces of pork in a suitable size container with a lid (in a saucepan or glass container), pour the marinade, be sure to mix so that the marinade penetrates between all the pieces of meat. Cover the pot (container) with a lid and send to the refrigerator to marinate for at least 2-3 hours, and preferably until the next day. By the way, the next day you can fry not all the pork marinated in mustard sauce, but only part of it, and the other part the next day or even every other day. Pork in the marinade is perfectly stored in the refrigerator for 2-3 days.

When it's time to fry the meat, pour a little vegetable oil into a very hot frying pan, pick up a piece of pork with a fork, dip it (if we want) on one side in sesame seeds and put it on the pan with the side that was dipped in sesame seeds ( check out our video recipe!). Thus, quickly fill the pan with pieces of meat and slightly reduce the heat (to a level still above average). Fry until golden brown about 4-5 minutes.

If you used sesame seeds, then right in the pan during the frying process, sprinkle the slices of meat with sesame seeds on top. The pork will now be covered in sesame seeds on both sides. We remind you that you can not do this at all, it will also be delicious without sesame seeds.

Turn the pork slices over and fry on the other side for about the same time - 4-5 minutes.

Remove the meat from the pan to a plate or platter. ready! You can immediately fry the next portion in the same way. Serve with any side dish, goes well with stewed vegetables or vegetable salad.

Fresh air, crackling coals in the grill and the aroma of grilled barbecue - this picture for many symbolizes a perfect day off. And so that nothing overshadows this idyll, it is important to take a responsible approach to cooking meat. After all, few things can ruin a picnic like a bad barbecue.

The main guarantee of success is, of course, high-quality meat. But the marinade is very important. The wrong ingredients for soaking pork can make it tough or dry. In order not to make a mistake in choosing, try using mustard marinade for barbecue. With its help, the meat will become tender and soft, acquire a spicy taste and aroma.

Mustard marinade for pork skewers does not require any expensive or rare ingredients. It is prepared from cheap available products. And to prepare the marinating mixture, you will not need culinary skills. It is enough to mix all the components with pieces of pork and leave for several hours.

Shashlik in mustard marinade

Shish kebab with honey and mustard will turn out to be especially spicy, thanks to the combination of different tastes during pickling. And honey will give not only a pleasant sweetish aftertaste, but also provide all the pieces of pork with an appetizing golden crust.

Basil is responsible for the special flavor in this marinade recipe. But its addition is entirely voluntary. The dish will turn out very tasty even without this ingredient.

Taste Info Meat second courses

Ingredients

• Pork (shoulder) - 1.6 kg;
• Onions (large) - 4-5 pcs.;
• Honey - 2 tablespoons;
• Hot mustard - 2 tablespoons;
• Salt - 1 tablespoon;
• A mixture of spices for barbecue - 2 tablespoons;
• Red basil - to taste.

How to cook a delicious pork kebab in a mustard marinade on the grill

First you need to clean the pork from films, rinse it with water and dry it with a paper towel. For barbecue, you can use the neck or shoulder blade.


Cut the pork shoulder (or neck) into portions.


Transfer them to a large saucepan, the meat needs to be marinated.

Peel the onion, cut it into rings and send it to the same pan. Onion gives the meat not only taste, but also softens its fibers during the marinating process.


Add strong (spicy) mustard, honey, salt and spices to the pork.


Thoroughly mix pork with all ingredients. Randomly chop red basil and add to the meat for flavor.

Put a flat plate on the meat in a pan, tighten with cling film. Place a weight in the form of a five-liter bottle of water on top of the plate. Keep the meat in a cool place for about 3-4 hours so that it marinates.


To prepare a barbecue, light a brazier with coals. Open fire is not allowed. It is recommended to use fruit tree species as coals - they give a good and spicy smoke. String meat with onions on skewers and go to the grill. Grill the pork skewers until tender, turning the skewers several times. If a fire breaks out in the brazier, extinguish it with a spray of water. To test the kebab for readiness, cut the largest piece of the kebab.


Fragrant and delicious barbecue in mustard marinade on the grill is ready. Serve immediately while hot. You can serve fresh or baked vegetables as a side dish. Use the sauce according to your taste.

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Marinade with mustard and mayonnaise

If you got lean meat, make a barbecue with mayonnaise and mustard. This recipe almost always turns out to be a win-win. Its components will preserve the juiciness of pork, because mayonnaise and mustard form a fried crust on meat pieces when baked. It is she who will help the juices to remain inside the pork, and not leak out of it during heat treatment.

Ingredients (for 1-1.5 kg of meat):

• Mayonnaise - 2 tablespoons;
• Hot mustard - 1 tbsp;
• Onion - 1 pc.;
• Salt - to taste;
• Ground red pepper - to taste.

Cooking:

1. Peel a large onion from the husk and cut into thin half rings.
2. Put them in a deep saucepan, salt a little, knead with your hands.
3. Add skewers of meat to the onion. Season it to taste with red pepper, add the indicated amount of mayonnaise and mustard. Thoroughly mix everything together with onions. It's best to do it by hand. This way you can check that all the pieces are covered with marinade.
4. Cover the pot with meat with foil and hide in the refrigerator for at least an hour (preferably 2-3 hours).
5. Ready marinated meat to cook on the coals until tender.

Marinade with mustard and lemon

Traditionally, various acids are used as marinade for pork. And if earlier meat was most often soaked in vinegar, now experienced chefs categorically do not advise doing this. Instead, use a natural acid - lemon juice. It will not only make the meat softer, but also give it a pleasant citrus flavor. In addition, marinating in lemon juice is very fast. Therefore, this recipe is suitable for those cases when you need to cook kebabs as quickly as possible.

Ingredients (for 2-2.5 kg of pork):

• Lemon - 1 pc.;
• Mustard (you can take both hot and soft) - 2 tablespoons;
• Olive oil - 3 tablespoons;
• Onion - 1 pc.;
• Garlic - 3 cloves;
• Provence herbs (or other dry ones) - 1 tsp;
• Salt - to taste.

Cooking:

1. Peel the onion and cut into small cubes. Transfer it to a bowl, salt and knead with your hands.
2. Peel the garlic cloves and squeeze them into a bowl with onions through a press (grate).
3. Squeeze lemon juice into the same bowl, add dry herbs, mustard and oil.
4. Mix all ingredients. Marinade for pork is ready! Soak the meat in it for 30 to 60 minutes (as circumstances permit) at room temperature.

Marinade with mustard and soy sauce

Soy sauce is a very popular product. Moreover, it is widely distributed not only in Asian countries, but throughout the world. The sauce received such recognition due to its ability to enhance and emphasize the taste of any dish where it is added. That is why meat seasoned with soy sauce is especially tasty. In addition, this product is perfect for soaking barbecue. The marinating process will pass very quickly, and the meat will be saturated with the unique taste of the sauce.

Cooking:

1. Smear the meat cut into large cubes with mustard.
2. Pour it with soy sauce, mix and leave for an hour at room temperature.
3. For every kilogram of pork we take 20 g of mustard and 80-90 ml of soy sauce.

The recipe for pork kebab in mustard is worthy of all praise, thanks to its unsurpassed taste and aroma.

Mustard marinade makes the meat juicy, soft and tender, mustard will give a very appetizing aroma, and the taste will not be spicy.

When choosing ready-made mustard in a store, do not buy a product with names like "Gentle" or "Light", in the marinade its taste may simply disappear.

Serve fresh vegetables, any sauces to your taste and, of course, mustard for the fried kebab.

Mustard marinade is also suitable for pork steaks and entrecote, the finished meat will be just as juicy and tasty.

You can marinate pork in tube mustard with onions and salt, but it's much more interesting to make combo marinades in combination with other foods.

Ingredients:

• pork (neck) - 1 kg
• onion - 3 pieces
• mayonnaise - 100 g
• mustard - 100 g
• salt, pepper - to taste

Kebab recipe with mustard and mayonnaise:

1. Cut the pork into small pieces. Onion - rings.

2. Put the meat in a saucepan, salt and pepper to taste (you can also add salt and pepper just before cooking), add the onion.

3. Use your hands to remember the meat with onions so that it releases the juice.

4. Mix mayonnaise with mustard.

5. Add this mixture to the meat, stir, cover and marinate for 5-6 hours.

6. Thread the pork on skewers, 4-5 pieces per skewer, and cook on the grill with hot coals, turning occasionally.

The readiness of the barbecue can be determined by making an incision with a knife - the meat juice that comes out at the same time should be transparent.

In order for the pork not to turn out dry and not to burn, it is necessary to periodically pour water on the barbecue during frying (preferably with wine, kvass or beer).

Pork skewers in mustard and soy sauce

Ingredients:

• 1.5-2 kg of pork meat
• 2 heads of onion
• seasoning for barbecue (ground pepper, coriander, etc.)
• soy sauce
• mustard

How to cook barbecue in a mustard marinade:

1. Cut the meat into large pieces.

2. Mix with finely grated onion, soy sauce, mustard, sprinkle with barbecue seasoning on top.

3. Leave to marinate at room temperature for 6 hours.

For faster pickling, the meat must be wrapped in foil and placed in the refrigerator for a period of 1 to 3 hours. But the longer you marinate, the better it tastes.

4. Fry like a regular barbecue on the grill.

Pork skewers in mustard marinade with sour cream

Ingredients:

• 1 kg pork neck
• 2 onions
• 3 art. l. sour cream
• 3 art. l. mayonnaise
• 1 tsp with a heap of dry mustard
• 2-3 garlic cloves
• ground black pepper

Preparation of pork skewers with mustard:

1. Cut the meat into pieces.

2. Peel the onion and garlic, cut the onion into rings and half rings, and pass the garlic through a press.

3. In a bowl of a suitable size, mix all the products and knead the whole mass with your hands.

4. Cover the marinated meat with a lid and refrigerate for at least three hours.

During this time, you need to mix the meat thoroughly with your hands several times.

5. Thread meat onto skewers, alternating with pickled onions.

6. Grill. The remains of the marinade can be diluted with water and sprinkled on the meat during frying, preventing it from burning.

Pork neck is perhaps the most popular choice among barbecue lovers. Roasted over a fire, this meat is very juicy, aromatic and moderately fatty. This is achieved mainly due to a well-chosen marinade and proper cooking. However, not every marinade will be able to soak pork well, so its choice should be taken especially carefully.

As a rule, alcoholic beverages are chosen as a preservative for marinating pork: wine, beer, vodka, or even port wine. In an alcoholic marinade, meat, even very tough initially, will quickly become soft and juicy - however, marinating time can reach a day.

Marinade on vodka

For 1 kg. meat: 50 ml of vodka, 5-6 large onions, bay leaf, salt, pepper - to taste. Cut the onion into large rings and add to the prepared meat. Salt, pepper, add bay leaf and pour vodka. The meat should be marinated for 24 hours in a cold place under pressure.

Marinade on beer differs from other marinades with the addition of alcohol - it gives the meat a special, yeasty taste. Yes, and pork is marinated in it for a short time - just 1-2 hours is enough to let the barbecue soak - and you can start cooking.

For a beer marinade, it is necessary to prepare the meat, fill it with a large amount of coarsely chopped onions and completely fill it with beer.

Very popular marinade for pork with lemon juice with the addition of Dijon mustard. This marinade soaks the meat pretty quickly. You can also marinate pork in this way for grilling.

Marinade with Dijon mustard

1 lemon, 1 tsp mustard, vegetable or olive oil - 1 tbsp. l, salt, sugar, pepper, spices - to taste. Squeeze the juice from the lemon and mix with the rest of the ingredients. Leave the meat in the marinade for 3-4 hours.

Onion and Pepper Marinade very simple to perform, although it is better for him to take ribs, the vertebral part - that is, meat on the bones. Peel the onions and cut into large half rings. Black and red pepper, suneli hops, chopped coriander greens mix and rub the meat with the mixture. Then add the onion to the meat and knead very carefully. You can leave the kebab to marinate for 5-6 hours, then the onion will start to taste bitter and the meat will acquire an unpleasant aftertaste. And, of course, it is better to string fresh onions on skewers, and not pickled ones.

If the meat is not the freshest or not the softest, you can add a teaspoon of vinegar to such a marinade. From this, the meat will lose a little in taste, but it will become very juicy and soft.

Remember that pork meat, like no other, absorbs the taste of the marinade, so do not get too carried away with seasonings and especially salt.

Did you like barbecue? Then press!

Mustard marinade for pork skewers recipes

Mustard tenderizes meat well and is therefore a popular ingredient in pork marinades. Pork neck kebab in mustard marinade is such that you will lick your fingers.

Fresh high-quality meat for barbecue is very important, but the right marinade will give the juiciness, tenderness and unique flavor to the meat. What can it be made from? Our topic today is how to make mustard marinades.

Pork neck skewers in mustard marinade

It is especially good for softening tough meat. And also this product promotes better penetration into various seasonings and spices. Frozen kebab smeared with mustard is practically indistinguishable from fresh.

If we are preparing shish kebab from frozen meat, then it is necessary to marinate it with mustard without thawing completely. As soon as it is cut with a knife, you can start cooking, and then let it completely thaw for a couple of hours in the refrigerator. So the meat will retain all the juices.

Mustard does not harm the taste of meat, such as vinegar barbecue marinade. and helps the flavors of the herbs to be absorbed into the pulp.

Mustard marinade for pork skewers

Mustard marinade for pork skewers with wine:

1. Thoroughly mix the chopped pieces of meat with mustard powder in such an amount that all the meat is in mustard porridge. Leave for an hour.

2. Cut the onion and pass it through a meat grinder. Add 3/4 cup dry white wine and stir.

3. Pour into meat and stir again. Keep at least 2 hours. Salt half an hour before cooking.

Honey marinade for pork with mustard:

1. Rub the pork meat with honey and seasonings to taste, refrigerate for 2 hours.

2. Mix 5 tablespoons of mustard with a glass of wine, thin onion rings and finely chopped parsley.

3. Pour the meat, mix well and leave for 2 hours. Salt before frying.

Pork neck skewers in mustard marinade with soy sauce:

1. Mix 200 g of mustard with 2 tablespoons of soy sauce, 2 onions cut into half rings, 0.5 tbsp. tablespoons ground black pepper and dry oregano.

2. Cut a kilogram of pork into portions and mix with marinade. Leave for an hour and fry on the grill.

Mustard marinade for pork skewers:

1. Cut 2-3 onions, mix them with pieces of meat.

2. Mix 3 tablespoons of mustard, 2 tablespoons of vegetable oil and the same amount of vinegar. Salt and pepper to taste. Marinate 1-1.5 hours.

marinade for pork with mustard

Marinade with mustard for pork skewers with zest:

1. In a blender, beat 1 cup of mustard powder diluted according to the instructions, 1 teaspoon of ground cumin, 1 tbsp. a spoonful of honey, zest of 1 orange, 1 teaspoon of ground black pepper.

2. Marinate 1 kg of chopped pork meat in the resulting mixture for 1 hour. Salt a little before frying and stir again.

Good luck with your marinade and delicious pork skewers!

More recipes

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Pork skewers in soy-mustard marinade

Pork - 500g

Mustard - 5 tbsp. l.

Soy sauce - 70 ml

Basil, coriander, cumin - 1/2 tsp each.

Chili pepper, tarragon - two pinches each

Vegetable oil - 2 tbsp. l. + oil for grating lubrication

Garlic - 3 cloves

Salt - 1/8 tsp.

Cooking:

Wash the pork, dry it, cut into small pieces.

Peel the garlic, pass through a press or grate on a fine grater.

In a bowl, mix vegetable oil, basil, coriander, cumin, chili pepper, tarragon, garlic and salt, mix well, add soy sauce, mustard, mix the marinade well again.

Pour the marinade over the pork pieces, stir so that the marinade is well distributed, and put the meat in the refrigerator for 6 hours.

Tightly chop 4-5 pieces of pork in the marinade onto skewers for skewers, place the skewers on the oven grate, put a baking sheet under the grate, sprinkle the skewers well with vegetable oil and bake in an oven heated to 200 degrees for 40-45 minutes.

Bon appetit!

Last edited by marmelladka on Thu Aug 19, 2010 2:03 pm, edited 1 time in total.

Mustard barbecue marinade

In order to shashlik was tender and juicy, during pickling or 1 hour before cooking, mustard is added to the existing marinade, which in turn softens the meat very well.

Such a marinade can be in several variations, here are three of them I will present to you now.

Mustard barbecue marinade with onion and butter

Prepare for 1 kg of meat 0.5 kg of onion, 1 pack of mustard, 50 g of sunflower or olive oil or another.

Add spices to taste and desire, but in this variation I try to put not a lot of spices so as not to clog the aroma and taste of meat.

Mustard-wine marinade for barbecue.

In this variation of the marinade, I immediately prepare the onion, which I cut and pass through a meat grinder or chop in a blender.

Then I add 100-200 g of dry good wine and mix thoroughly. It turns out such a wine-onion porridge.

Then we take measured pieces of meat and carefully, as if kneading, mix with mustard. Let stand for about an hour.

Then we add our infused wine and onion dessert and get a nice assortment, which we will soon add to the solemn cooking ritual. In such a marinade, I recommend keeping the meat from 4-6 hours.

Before cooking, salt for half an hour and you can add a little oil if you are cooking veal or chicken fillet. If pork, then you can do without oil.

Mustard marinade with wine and honey for barbecue.

This variation barbecue marinade I like it the most because barbecue it turns out both a golden crust and a sweet and sour, incomparable taste.

Such shish kebab is pleasant to eat with a slice of rye bread, an abundance of herbs and sauce.

To marinate meat according to this recipe, you must:

Grate the meat with honey and spices, leaving for about a couple of hours in a cold place.

Then we will prepare a dressing of mustard wine, onion and parsley.

Mix all ingredients thoroughly, squeeze and mix with meat.

Salt the skewers before cooking.

Marinate shish kebab from 2-4 hours.

Bon appetit and delicious barbecue.

Marinade for pork skewers

Marinade for pork barbecue. How to marinate pork deliciously.

• pork 2 kg
• onion turnip 3 pcs
• light beer 1 liter
• mustard 3 tbsp
• honey 3 tbsp
• salt, pepper, spices

Wash the pork and cut into equal medium pieces.

Peel the onion and cut into rings.

Put the meat and onion in a bowl, add mustard and honey, salt and pepper to taste, sprinkle with your favorite spices, mix well, spreading the pork with marinade.

Pour the pork with beer so that the meat is completely covered with marinade.

Cover the bowl with a lid and place in the fridge to marinate overnight, preferably overnight.

Thread marinated pork on skewers along with onions.

Grill the skewers over coals, turning until cooked through.

How to marinate pork skewers

barbecue marinated recipe

Sources: shashlyki.su, varivkusno.ru, gotovim-doma.ru, www.retseptik.com, www.izmyasa.receptiru.ru

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Pre-marination is used not only for barbecue. Do not forget about it in other recipes with pork. The marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

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

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

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

• "Night" pickling compositions are very tasty on a soy basis;
• it is recommended to marinate in tomato juice or kefir;
• for the escalope, i.e. boneless pork tenderloin, it is recommended to use a mustard or tomato-mustard composition;
• like all types of meat, pork is combined with white wine;
• for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork Marinade Recipes

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

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

For baking in the oven

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

If you have ever experienced roasting pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided if the product is marinated beforehand. Various compositions will do. The soy-lemon marinade for pork in the oven turns out to be especially fragrant. It belongs to the universal, so it is suitable even for chicken or fish.

Ingredients:

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

Cooking method:

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

For pan frying

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

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

Ingredients:

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

Cooking method:

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

For boiled pork

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

The classic marinade for pork tenderloin is vinegar. He is the easiest to prepare. It is only necessary to dissolve a spoonful of strong bite in a liter of water. Wine is the second most popular. It is prepared according to different recipes. And it doesn’t matter what kind of wine it will be - both white and red will do. For taste, you can add a stalk of celery. Seasonings are suitable for any that you like.

Ingredients:

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

Cooking method:

1. Pass the garlic through the press along with the celery.
2. Pour this mass with wine, mix.
3. Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
4. Soak the meat in the resulting composition for about 2-3 hours.

For steak

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

In the very first steak recipes, they were prepared without any additives. Just a big piece of meat baked on coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn’t matter if they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - so the steak will be tastier.

Ingredients:

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

Cooking method:

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

With soy sauce

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

Marinade for pork with soy sauce has a rich flavor bouquet. This recipe is good because it does not have strict restrictions. Spices can be easily changed by adding new ones and removing those listed in the list of products. The only thing left to do is soy sauce. Complement it in this recipe with garlic and sugar. The result is meat in an exquisite oriental flavor.

Ingredients:

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

Cooking method:

1. Finely chop the garlic. Add diced onion to it.
2. Next, pour in soy sauce, salt, add sugar, mix.
3. Fill the base with spices. Mix well again.
4. Soak the meat in the finished composition for 3 hours.

Quick marinade

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

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

Ingredients:

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

Cooking method:

1. Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
2. Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
3. Rinse fresh herbs, dry, finely chop.
4. Spice the meat separately, then transfer to a large bowl.
5. Then salt, sprinkle with basil, pour tomato sauce, mix.
6. Leave for 1 hour.

Mustard

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

Tender and moderately spicy in taste, mustard marinade for pork is obtained. It can also be attributed to recipes "in haste". The composition is quickly not only prepared, but also impregnated - just an hour is enough for marinating. It doesn’t matter whether you later fry or bake the meat in the oven, because the delicious mustard crisp will definitely remain on the pieces.

Ingredients:

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

Cooking method:

1. In a large bowl, mix oil with sauce and mustard.
2. Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
3. Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
4. Combine the remaining ingredients, mix.
5. Done, you can marinate the meat - place it in the same bowl, cover with cling film and send for an hour in the refrigerator.

Grilled

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

Special recipes include meat cooked over an open fire, such as a grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is pre-marinated correctly, it will be even more appetizing. Grilled pork marinade you can cook according to the recipe with a photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

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

Cooking method:

1. Peel the garlic, pass through the garlic press.
2. Mix soy sauce with vinegar, lime juice, wine and water.
3. Add remaining ingredients, mix thoroughly.
4. Introduce meat into the resulting solution, withstand for 6 hours.

With vinegar

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

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

Ingredients:

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

Cooking method:

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

Simple

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

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

Ingredients:

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

Cooking method:

1. Using a blender, process the peeled onions into gruel.
2. Salt the resulting pulp, season with pepper, salt.
3. Next, pour in the oil, add the lavrushka.
4. If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
5. Withstand 2 hours.

From kefir

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

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

Ingredients:

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

Cooking method:

1. First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
2. Then sprinkle with spices, pour in kefir and mix well.
3. Keep for 3 hours in the refrigerator under a lid or cling film.

With lemon

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

Another classic recipe is Lemon Pork Marinade. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat is obtained with a slight sourness. An unusual combination - lemon and kiwi. With them, the pickling composition acquires a certain freshness. Complement these two fruits again with any spices of your choice.

Ingredients:

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

Cooking method:

1. Peel the kiwi, process into a puree using a blender.
2. Season the resulting mass with lemon juice.
3. Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
4. Insist in a cool place for 4 or more hours.

With honey

• Cooking time: 1 day.
• Servings: 4 persons.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

In most recipes, marinated pork turns out sour. Such it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, such a marinade can be attributed to useful, because honey has a large number of healing properties.

Ingredients:

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

Cooking method:

1. Combine honey in a separate container with mustard, mix until smooth.
2. Leave the mass for 10 minutes.
3. Grate the meat itself with spices and salt separately, insert the garlic cloves into it.
4. Then top with a mixture of honey and mustard.
5. Leave the product for a day for pickling.

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