How to cook meat in a large piece in the oven. Juicy pork roasted in the oven

Even if your everyday table contains mainly cereals and vegetables, you often have to cook meat dishes for the holiday. Working with them is easy, but you need to know a lot of nuances. How to bake meat in the oven correctly so that it is juicy and soft, and what products to supplement it with?

How to bake meat in the oven

The way the chef will use depends on the result he wants to get. There are several methods on how to bake meat deliciously in the oven:

• On the contrary. Recommended for fatty varieties, as lean ones will dry out.
• Use pots. The products will turn out to be stewed, very soft, broth may be present.
• In foil: this is how pastrami is prepared - a homemade version of sausage, and various meat rolls.
• With the help of a sleeve / baking bag - the dish is close in structure to what is obtained in pots, but there is no broth.

How much to bake

The exact time depends on several factors: firstly, it is the power and mode of operation of the oven - at 200 degrees the product will reach faster than at 180. How much to cook meat in the oven can be determined only after clarifying its parameters:

• If you want a large baked piece, it may take 1-1.5 hours.
• Meat baked in slices in the oven will be ready in 40-45 minutes.
• If the product has been pre-heat treated, the time can be reduced to half an hour.
• Rabbit and duck bake for a very long time, so get ready to wait up to 2 hours. Here are a few recipes to make it.

How to pickle

It is necessary to prepare the sauce for this product not only in order to give it juiciness, but for the appearance of a pleasant aroma, a change in taste. Marinade for meat in the oven can be based on fruit juices, acid, a combination of acid with oil or fats. The choice is made according to the recipe, which takes into account the components that complement the dish. Best Marinade Ideas with Standing Time:

• Pineapple juice (you can take liquid from canned fruit), diluted with dry white wine, 3:1 ratio. Add a pinch of ground black pepper, marinate the meat for an hour, stirring occasionally.
• Juice of 3 lemons, a pinch of ground cinnamon, ginger, cardamom, mustard seeds, turmeric, coriander. Grate the meat and leave for 1.5-2 hours.
• Grind a bunch of cilantro, mix with green apple juice and a glass of semi-sweet white wine. Recommended for poultry. Marinate 40-45 minutes.
• Mix a glass of red wine with wine vinegar (1 tsp), a pinch of mustard, chopped onion and 1 tsp. rosemary. Marinate 2-3 hours in the cold.

Oven meat recipes with photos

Among the baked meat ideas below, you will find very hearty hot dishes that are suitable as a first (like a thick soup), and lighter ones, almost in the format of appetizers. All recipes for cooking meat in the oven are accompanied by detailed photos that help you understand the principles of cutting, processing and combining products, and see the correct final result.

French

A tasty, simple and satisfying dish that will be appropriate on any table and will not require much effort from the hostess to create it? It's about meat baked in the French oven! A delicious combination of tender young veal, soft potatoes, spicy cheese and mushrooms will not leave anyone indifferent. If you don't know how to cook yet, it's time to urgently study this step-by-step guide.

Ingredients:

• veal - 800 g;
• mushrooms - 300 g;
• potatoes - 5-6 pcs.;
• onions - 2 pcs.;
• mayonnaise - a glass;
• hard cheese - 200 g;
• garlic cloves - 3 pcs.;
• salt pepper.

Cooking method:

1. Cut the washed meat into layers, beat off weakly. Salt, grate with pepper and a clove of garlic.
2. Chop the onion in half rings, spread over the meat layer on a baking sheet. Leave for an hour.
3. Chop the mushrooms, cut the potatoes into thick slices. Put in the same order on the meat with onions.
4. Cover with mayonnaise, sprinkle with coarsely grated cheese with chopped garlic. Bake at 180-185 degrees for about an hour.

With potato

If you think you've tried all the basic meat and potato combinations, check out the recipe for this hearty and flavorful stew. Thanks to the right food set, zucchini becomes especially tasty and is liked even by those who do not like them. The very same baked pork with potatoes in the oven is a guarantee that no one will leave hungry. Add a little lemon to it, and the dish will sparkle with new colors.

Ingredients:

• pork neck - 400 g;
• young squash;
• potatoes - 3 pcs.;
• bulb purple;
• lemon;
• sour cream - half a glass;
• salt, spices.

Cooking method:

1. All components of the stew must be cut in the same way - into small cubes (approximate size - 2 * 2 cm). The only exception is the onion, which is chopped in half rings, and the lemon - it is cut into circles.
2. Salt pork, zucchini, potatoes and onions, add spices, sour cream, mix. Squeeze 3-4 lemon slices. Remove the rest for now.
3. After an hour, fill the ceramic pot with food. Send to a cold oven, cook for an hour from the moment the desired temperature is reached (about 180 degrees). Serve with lemon wedges.

Beef in foil

For this dish, professionals advise using a special kind of meat - marble, which is considered not only environmentally friendly, but also very convenient to use. Such beef does not require marinades and sauces, but does not accept baking, as it will dry out quickly. Carpaccio is prepared from it, but marbled beef baked in foil is especially tasty - an almost dietary dish that is recommended to be served with vegetables.

Ingredients:

• beef steak - 500 g;
• Bulgarian peppers - 3 pcs.;
• peaches - 3-4 pcs.;
• a mixture of dried rosemary and thyme;
• olive oil;
• sea ​​salt.

Cooking method:

1. Wash the steak, blot with napkins, rub with herbs. Marinate for about 1.5-2 hours - you can’t forget about marbled beef for a long time.
2. Grate with salt, fry in olive oil at maximum power.
3. Wrap the steak in foil, send to the oven preheated to 210 degrees for 45-50 minutes.
4. Next to the grill (under it - a baking sheet) you need to spread out the quarters of washed peppers, halves of peaches. When both products are reddened, the peaches should be chopped with a blender - the meat baked in the oven will be poured over them immediately after being removed from the foil, and the peppers will be served as a side dish.

With vegetables

For such a delicious dish, you can use fatty pork, and nutritious beef, and diet turkey - this will not adversely affect the taste. You can take any vegetables, the option below is only one of many, since the main thing here is the scheme of actions itself. Hot and fragrant meat baked with vegetables in the oven will not only kill the feeling of hunger for a long time, but will also bring a lot of benefits to the body.

Ingredients:

• eggplant;
• turkey fillet;
• tomatoes - 2 pcs.;
• garlic cloves - 3 pcs.;
• coarse salt;
• olive oil;
• a pinch of oregano;
• soft cheese - 50 g.

Cooking method:

1. Cut the eggplant into slices, salt, rinse after half an hour. Place in a baking dish, grease with oil, cook at 200 degrees for 10 minutes.
2. Grind the garlic, fry, add the fillet twisted into minced meat to it. Cook for 6-7 minutes until browned.
3. Finely chop the tomatoes, add there. Sprinkle oregano, stir.
4. Lay this fried mixture on baked eggplant, cover with grated cheese. The baked turkey will be ready in 40 minutes, the oven temperature is 190 degrees.

Up your sleeve

Professionals recommend this cooking method as a dietary one, as it helps to preserve the juiciness of the product without excess fat. The classic pork, baked in the oven in the sleeve, will not surprise anyone, but if you decorate it like a barbecue, it can turn out to be very interesting. The set of products is so simple that you can start working as soon as you read the recipe.

Ingredients:

• pork tenderloin - 400 g;
• onions - 2 pcs.;
• green apple;
• a bunch of greens;
• apple cider vinegar - 1 tbsp. l.;
• spices, salt.

Cooking method:

1. Pork cut into large pieces, pour vinegar, sprinkle with spices and salt. Let stand for an hour.
2. Chop the onion into rings, the apple into thick slices.
3. String meat pieces on water-soaked wooden skewers, alternating with onion and apple.
4. Put them in a sleeve / bag, tie a thread tightly. Make a few holes. Bake for 40-45 minutes at 190 degrees.

Pork pieces

This recipe is a kind of compromise between batter-fried meat and baked meat without unnecessary additives. The egg-mayonnaise shell does not allow it to dry out, the tomatoes make it very juicy, and the foil retains moisture. If you have been thinking about how to cook meat in the oven in a new way, but without special exotic products and complex manipulations, you should like this recipe.

Ingredients:

• a piece of pork - 300 g;
• higher egg cat.;
• tomatoes - 2 pcs.;
• mayonnaise - 2 tbsp. l.;
• spices, salt;
• bunch of greens.

Cooking method:

1. Beat the egg with mayonnaise and spices. Mix with pork pieces, sprinkle with herbs.
2. After an hour, salt, spread on a baking sheet. Place tomato slices between pork. Tighten with foil.
3. Roasted meat pieces in the oven will be ready in 40 minutes, but the time may vary according to the power of the oven. It is recommended to serve on lettuce leaves.

Beef with prunes

This dish can be a thick soup or a very nutritious main course based on meat, potatoes and sweet prunes, which improves the digestion of heavy foods. You can bake using common dishes or smaller serving containers. Such delicious beef with prunes in a pot is cooked at an oven temperature of 190-200 degrees.

Ingredients:

• beef - 700 g;
• prunes - a glass;
• potatoes - 800 g;
• white onion - 2 pcs.;
• carrots - 2 pcs.;
• oil for frying;
• ground peppers (mixture), salt, rosemary.

Cooking method:

1. Pour boiling water over prunes, cover with a lid. After half an hour, rinse, pour boiling water again, but do not cover.
2. Wash the beef, walk on top with paper towels to remove excess moisture. Cut into large pieces.
3. Grate with rosemary and salt, let lie down for an hour. Fry over high heat, turning when the surface begins to brown.
4. Wash potatoes, peel, cut into cubes. Coarsely grate the carrots, chop the onion into rings. Add halves of prunes, fried beef.
5. Fill with all the components of the hot pot, pour a glass of boiled warm (!) Water. Roasting lasts an hour or a little longer - be guided by the readiness of the beef.

With mushrooms

For this tasty nutritious dish, you can use any meat part - on the bone or lean neck, back, which is good for chops, rump. Hearty beef baked in the oven with rustic mushrooms, not too dietary, but very healthy. If you do not like buckwheat, you can take another cereal or do without it altogether, replacing it with short pasta.

Ingredients:

• beef - 400 g;
• buckwheat - 2/3 cup;
• champignons - 200 g;
• bulb;
• carrot;
• sour cream - 3 tbsp. l.;
• spices, salt;
• frying oil.

Cooking method:

1. Rinse buckwheat, add water, leave for half an hour - so it will cook faster after.
2. Cut mushrooms into slices, fry with chopped onions and grated carrots.
3. Cut the beef into small pieces, pepper, mix with sour cream.
4. Pour buckwheat to the bottom of the pot, add mushrooms with onions, beef pieces. Fill with water up to shoulders. Close.
5. Bake for an hour at 180 degrees. Turn off the oven, leave for another half an hour to reach without opening the door.

Pork baked in pieces

The highlight of this dish is the use of lard, which replaces mayonnaise and other "harmful" fats. This ingredient only serves to improve the tenderness of the pork, so it can be disposed of at the end of cooking. A refined look, as in restaurant photos, and the same delicious taste of a piece of pork in the oven will be obtained thanks to an unusual wine sauce with pears.

Ingredients:

• pork loin - 500 g;
• fat - 70 g;
• apple cider vinegar - 2 tbsp. l.;
• sea ​​salt;
• dry white wine - 1/4 cup;
• cream 20% - a glass;
• big pear;
• a pinch of dry thyme

Cooking method:

1. Divide the loin across the fibers into 3 parts. Mix with your hands (!) With chopped onion, add salt, vinegar. Marinate an hour.
2. Having covered the pieces of pork with a film, beat with a hammer - so the meat will be especially soft.
3. Put on the wire rack, place a deep baking sheet under it. Cover the loin with slices of lard. Meat baked in a piece in the oven will be ready in an hour, and every 20 minutes should be turned over.
4. Grate the peeled pear, combine with wine, cream and thyme. Warm up. Pour this sauce over the finished dish.

under mayonnaise

Stuffed halves of vegetables are an unusual and tasty way to serve meat or fish. The only thing that can cause difficulties for the hostess is the need to prepare the dish in several stages, using both a frying pan and an oven. If you need to make the traditional version, which is discussed below, you will have to additionally boil the cereal.

Ingredients:

• large peppers - 4-5 pcs.;
• meat - 300 g;
• rice - half a glass;
• mayonnaise - 4 tbsp. l.;
• hard cheese - 60 g;
• tomato paste - 2 tbsp. l.;
• salt, spices;
• oil.

Cooking method:

1. Cut the meat into very small pieces, twist if possible.
2. Heat a frying pan with oil, fry the meat mass on it. Pour mayonnaise, salt, simmer for 10-15 minutes.
3. Boil rice until cooked, squeeze.
4. Cut peppers in half lengthwise, remove seeds and rinse. Fill with a mixture of mayonnaise-drenched meat, rice, tomato paste and spices. Sprinkle with cheese.
5. Meat in mayonnaise in the oven will reach readiness for another 25-30 minutes, the exact baking time depends on the size of the pieces.

Before you start putting the above recipes into practice, learn a few tips from the pros - they will help you get the most delicious meat dish in the oven:

• Choose the right piece - if it is beef meat, then brisket, tenderloin are suitable for baking. It is better not to touch the spatula, it is focused on broths. Pork ham is perfect for roasting.
• Before baking, any meat must be carefully thawed through the bottom shelf of the refrigerator and stripped of fat, films - they will spoil the taste of the dish.
• Almost all recipes for roasting meat require marinating, which will help it become juicy. The exception is marbled beef, fatty pork.
• How to prepare a dietary product? Marinate with vinegar or fruit juice.

Find out the recipes for its preparation by watching step-by-step photos and video tutorials.

Video

Today I’ll tell you how you can easily bake one large piece of pork in the oven without much difficulty. I propose to do this using foil - the most reliable and already proven method hundreds of times.

For me, meat baked in this way is just a lifesaver! If you cut it into thin slices (and you can do this without any problems), then here you are, we have an excellent meat appetizer for the festive table! In addition, it is a great substitute for sausage when making sandwiches for a snack, and I know for sure that no one is hungry ...

In order to bake pork in one piece, you and I will need:

pork pulp (weighing about 1.2 kg)

2-2.5 tsp salt

5 pieces. bay leaves

Time required to cook pork: 4-8 hours for pickling (overnight is possible), 1 hour 10 minutes for baking, a couple of hours for cooling

Difficulty level: it's incredibly simple

Proposed course of action:

When choosing meat, I advise you to give preference to a piece with layers of fat - this is all so that the already prepared pork turns out to be tender and juicy. Indeed, during heat treatment, all kinds of juices will come out of it, and if the meat turns out to be lean, then it will simply turn out to be dryish.

Thus, for roasting pork in one piece, the choice of brisket or neck is ideal. In my case, I used the brisket.

So, we bought meat and thoroughly washed it under running water - this is a mandatory rule that cannot be neglected in any case. Then we put it in a colander so that all excess moisture is drained from it, or we get wet with paper towels. We put it in a large bowl in which it will spend some time while it marinates.

First, add salt to the meat.

Then we start up the usual black ground pepper.

And then you have a whole field for experiments - chopped garlic, Provence herbs, spices, hot chili peppers ... I really like to bake meat, seasoning it with suneli hops - then it turns out incredibly fragrant, and it even seems to me that it smells of Georgia (since I have never been to this country, I’m just sure that it smells like that in any Georgian house).

So, add hops-suneli seasoning to the meat.

With all our efforts, we carefully rub salt, spices and seasoning into a piece of pork. This is perhaps the most time-consuming moment in the entire process of cooking meat.

Now we spread bay leaves to the meat from all sides, cover it with a flat plate, and put some kind of load on top. In this form, we send the pork to the refrigerator, or, given today's weather conditions, we simply take it out to the balcony.

Now lay the marinated and ready-to-bake meat on a piece of foil and wrap it tightly in two or three layers.

We place the pork in foil in any form suitable for use in the oven, and in the oven - the temperature there should be about 200 degrees.

In this temperature regime, we bake the meat for 40 minutes, and then reduce it to 180 and cook for another half an hour.

Then we take the form out of the oven and leave it to cool - I just took the meat out to the balcony again.

Now we unfold the cooled meat and take it out of the foil - the smell is simply indescribable!

Meat baked in the oven in a whole piece is an incredibly tasty dish! There are many different ways to prepare it, and each method gives the meat unique flavors and aromas. Roasting meat takes time, so in most national cuisines, housewives do it for festive feasts. Hot freshly cooked meat is simply a masterpiece, but even when cold, this dish is simply unrivaled as a cold appetizer, a component for sandwiches and salads.

MYASNOV offers you a few tips and principles that will help you get a brilliant result: tender, aromatic meat of your favorite degree of roasting with or without a crust.

So, the main conditions for success when roasting meat are:

• selection of a suitable piece of quality meat,
• comfortable utensils,
• the choice of temperature and cooking time, suitable for your piece of meat, taking into account the characteristics of your oven.

Everything else - spices, herbs, marinade, filling, gravy - these are matters of personal taste, and we will also briefly talk about these nuances. Experiment with each roasting experience, try something new, write down your observations - and you will discover your favorite combinations!

How to choose meat?

For baking in the oven, soft parts of the carcass are suitable, but not flat, but voluminous - it is better to fry flat ones in a pan or grill in the form of steaks. Large, soft pieces with little internal fat bake best.

If you prefer beef, for baking in the oven MYASNOV recommends that you choose the meat of young bulls, namely roast beef - a thick edge of the dorsal muscle located closer to the neck. The meat of young bulls is high-quality beef up to 3 years old. In young bulls, the meat is softer and juicier than in an adult animal, and it cooks faster. And unlike veal, the meat of young gobies has already accumulated all the useful substances necessary for proper human nutrition.

If you want to bake pork, choose ham fillet. This is his inner, most tender part. It is best to use bacon pork - lean tender meat with a thin layer of pink bacon, which is considered the most valuable.

Planning to cook roast lamb? Choose a short. Due to its softness and tenderness, it is just an ideal cut for roasting.

It is important that there are no films, veins in the selected piece of meat, there is no excess fat (a small amount does not hurt), that is, the meat must be butchered conscientiously and with high quality. Otherwise, you will have to do a rather complicated and painstaking job of preparing a piece for baking.

Culinary cutting of MYASNOV involves professional cutting of the carcass and careful processing of each piece, so neat pieces, cleaned of bones, veins, cartilage and films, are delivered to the store shelves. You just have to choose what you want to cook and follow the recipe exactly.

If you have any questions about the choice of meat - consult with the seller, pay attention to the information indicated on the price tags and information posters, and you will certainly pick up the perfect piece for baking!

What is the best pan for roasting meat?

Cast iron baking sheets are ideal for this purpose: they are distinguished by excellent thermal conductivity and uniform heating. It is desirable that they have a non-stick coating. Try to choose heavy dishes with a thick bottom and sides 3-5 cm high. It is convenient when there are several baking sheets of different sizes in order to choose the best dishes for a particular piece of meat. In a pan that is too small, the meat will not fit completely, and boiling juice will pour over the edge, and on a huge pan, the juice of a small piece will spread and burn, and a good gravy based on it will no longer work.

Preparing meat for roasting

Wash the meat, let the water drain, dry the meat with paper towels. Rub coarse salt and spices into the surface of the piece, coat it with olive oil. If the meat is lean (for example, beef), it is advisable to add extra fat to it so that the meat remains tender when baked and does not dry out. To do this, create an artificial fat layer by “wrapping” the meat with slices of lard, bacon, or stuffing the meat with pieces of lard.

Dry, lean meat can also be baked in foil, plastic "sleeve", dough, grape leaves - that is, in an airtight environment where the piece will "languish" in its own juice. But we will consider in detail the basic version of baking - meat in a baking sheet.

Should you marinate meat before roasting? It's a matter of taste. Many believe that marinating meat is necessary in order for it to become softer - this is a myth. The meat will be soft if you choose the right piece and observe the optimal temperature regime. Marinate the meat if you want to give it a certain taste and aroma. To do this, place the prepared (that is, washed, dried, grated with salt, spices, stuffed with bacon, etc.) meat in a marinade prepared to your taste for about one day (the exact time depends on the recipe). After that, remove the meat from the marinade and bake.

Meat is an excellent material for the realization of culinary fantasies! Experimenting with toppings, sauces, marinades, as well as combining different types of meat with each other, you can create various rolls and bake them in the oven. To do this, take a piece of meat, the shape of which allows you to roll it into a roll. Salt, spread one side with mustard or sauce of your choice, lay out the filling (it can be anything - mushrooms, nuts, dried fruits, cheese, cereals, vegetables, greens), roll up and tie with a rope. Further actions are the same as when baking meat with a piece.

Want to cook something similar, but no time for culinary delights? Take advantage of the MYASNOV offer - roasted meat with various fillings, for example, marbled beef roulade with French mushroom sauce, Italian-style meat polpettone with ham and cheese, pork and beef roulade with spinach and suluguni You just have to choose a dish to your taste and bake in the oven in accordance with the recommendations on our website.

...So, the product is prepared, and we come to the main thing: the heat treatment of meat - in our case, this is baking in the oven. Here the main thing is to maintain the optimal heating temperature and determine the time required for baking.

Temperature and time

To select the optimum temperature and roasting time, you need to decide what result you want to achieve: meat with a crispy crust or without a crust, with a delicate surface? Depending on this, baking will be either high-temperature and relatively fast, or low-temperature and, accordingly, longer.

high temperature method

In this case, the meat is placed in an oven preheated to 210-230 ° C and cooked for 10-30 minutes (depending on the size of the piece) until a characteristic crust appears, which “seals” the meat juices inside the piece and gives a delicious taste to the dish. The exact temperature also depends on the size of the meat. If you are cooking a piece weighing up to 1 kg and with little external fat, preheat the oven to 210°C. For a cut weighing more than 1 kg, you need to preheat the oven to 220-230 ° C.

After 10-30 minutes, lower the oven temperature to 160-170 °C. To cool the oven faster, open the door for 30-60 seconds. The time for the meat to simmer at this temperature may vary depending on the size of the piece and the degree of roasting you want to achieve.

At a temperature of 160-170 °C for a piece of meat weighing less than 5 kg for every 500 g you will need:

For meat weighing more than 5 kg for every 500 g at 160-170 °C, you will need:

	full roast	medium rare	"with blood"*
Meat of young gobies MYASNOV	20 minutes	15 minutes	10 minutes
Lamb MYASNOV	20 minutes	15 minutes	10 minutes
Bacon pork MYASNOV	25 - 30 minutes	It is forbidden!	It is forbidden!

* The degree of rareness "with blood" does not mean that the meat contains blood. There is almost no blood in the butchered meat, there is only juice, the red color of which is given by the protein myoglobin. Underdone, that is, consumed in the degree of readiness "with blood", you can only 2 types of meat: beef and lamb. Pork and veal need to be fried completely.

In addition to the data from the tables below, it is necessary to take into account several more factors that affect the cooking time of meat in the oven:

If you know that your oven is not heating up to the required temperature, but you want to get meat with a crust, you can do the following. Before sending the meat to the oven, it is necessary to fry it in a very hot pan until it is evenly golden and crispy. To do this, take a frying pan of a suitable size, heat fat in it - vegetable or butter or melted pieces of lard. When the fat in the pan starts to sizzle, place the paper towel-dried meat in the pan and fry it on all sides over high heat for 2 minutes on each side. After that, place the meat in the oven and bring to readiness at a temperature of about 160 ° C.

Low temperature method

Many believe that meat cooked at lower temperatures is much juicier. If you want to get tender, melt-in-your-mouth meat without a crust, choose a low-temperature method. The meat in this case should be baked at a temperature of 120 to 160 ° C (it is possible below 120 ° C, but not every oven maintains this temperature). The lower the temperature in the oven, the longer the meat should be baked. It is impossible to specify the exact time here, but you can use one of the proposed methods for checking the readiness of meat.

How to check the readiness of meat

The most accurate way to check readiness is to measure the internal temperature of the meat with a special cooking thermometer.

The internal temperature at various stages of readiness is as follows:

Keep in mind that even after the oven is turned off, the temperature inside the meat will continue to rise. Therefore, turn off the oven when a few °C remains inside the meat before reaching the desired temperature. If you want the piece to reach 71°C, turn off the oven at 65°C.

If you don't have a cooking thermometer, use the following method: Pierce the meat in several places with a knife or a cooking needle. The readiness of the dish can be determined by the color of the juice that flows from the meat when cut. If the secreted juice is cloudy or reddish, the meat is still raw. If the juice is clear, the meat is well cooked. Do not pierce the meat often, otherwise it will lose all the juices, which will badly affect its taste.

Finishing touches

After you have taken the meat out of the oven, let it “rest”: put it on a preheated plate (you can hold it in hot water and wipe it dry for this), cover with foil and put it in a warm place for 15-20 minutes. At this time, the meat will continue to cook due to the residual heat, and the juices will be evenly distributed throughout the piece.

And from the meat juice and fat left on the baking sheet, you can make a delicious gravy. Add some wine, water or broth to a baking sheet and place over low heat on the stove or in the oven at 180°C. Wait for the liquid in the pan to boil, and add 1 teaspoon of flour: scatter it evenly, mix with a spatula and reduce to the desired consistency. You can add vegetables and herbs to your taste in the gravy - onions, garlic, carrots, thyme, rosemary ... In this case, it is better that the vegetables are baked with the meat, and when preparing the gravy, they can be gently kneaded with a spatula. Before serving the meat, strain the gravy through a sieve into a small saucepan and boil for a few minutes.

Important nuances

When roasting meat, especially if you are using the high temperature method, it is important to be sure that your oven maintains the required temperature and does not “cheat” you. If possible, use a special thermometer to check the temperature in the oven. In this case, it may turn out that in order to achieve the optimal 220 ° C, it is necessary to set the oven regulator to 210 or 230 ° C.

• Never put meat in an oven that is not heated to the desired temperature - all the juice will flow out of it.
• If during baking it seems to you that the crust on the meat is about to burn, cover the meat with a sheet of foil.
• There are several classic meat and spice combinations that you can use for a brilliant result:

Pork in the oven can be cooked in different ways. If you choose the right recipe, then in any case it will turn out juicy, satisfying and soft. More than 20 successful options are published below.

Juicy pork baked in the oven in foil

Ingredients: a kilo of meat, 5-7 garlic cloves, 1 tbsp. l. light mayonnaise, 3 leaves of parsley, a sprig of rosemary, 3 large pinches of salt, freshly ground pepper.

1. Washed and dried meat is cut into small pieces. In each of them, additional incisions are also made so that the pork marinates faster and more evenly.
2. Prepared pieces are smeared with a mixture of salt, pepper, chopped parsley, rosemary, crushed garlic and mayonnaise.
3. In this form, pork is sent to coolness for 4-5 hours.
4. The meat is tightly wrapped in foil and placed on a baking sheet. It will be cooked first for half an hour at 220 degrees, then for about an hour at 180 degrees.

Bake carbonate in a piece on a baking sheet

Ingredients: 720 g of carbonate, 6-7 garlic cloves, ½ teaspoon of coarse salt, 2 tbsp. spoons of olive oil, small. a spoonful of spices for pork.

1. The whole piece of meat is washed, dried, excess fat is removed from its surface with a sharp knife. A small fat layer can be left for the juiciness of the dish.
2. In a dry frying pan, a piece is fried on all sides until golden brown with a strong heating of the stove. This way most of the meat juice will remain inside the carbonate.
3. For the marinade, all remaining ingredients are mixed. Garlic is pre-pounded in a mortar.
4. The resulting composition rubs the cooled tenderloin on all sides. The prepared meat piece is laid out on the foil. Best of all, on the shiny side of it - this will speed up the roasting of the pork.
5. The entire surface of the meat is covered with thin garlic plates.
6. The foil wraps tightly.
7. In a very hot oven, the meat is cooked for 60-70 minutes.

The readiness of the dish is checked by an incision on the pork - if clear juice stands out from it, then you can try the treat.

Delicious pork skewers in the oven

Ingredients: a kilo of pork neck, 4 onions, a large lemon, 6 g of freshly ground black pepper, 1 tsp. nutmeg, 6 leaves of parsley, 5 large spoons of table vinegar, salt to taste.

1. Washed meat gets rid of tendons and veins. The remaining pulp is cut into roughly equal pieces and placed in a large saucepan.
2. Thick onion rings are poured over the meat.
3. All the declared seasonings, crushed lavrushka and salt are also moved here.
4. It remains to add vinegar and juice from half the fruit, then mix all the combined ingredients.
5. The pan is closed with cling film and at room temperature the future kebab is left to marinate for 2.5 hours.
6. Next, the meat is strung on skewers or wooden skewers, which are laid across a rectangular shape or baking sheet with high sides. The pork meat should not touch the bottom of the container.
7. The oven heats up to 250 degrees. The meat in it will be baked for a little less than half an hour.

Cooking barbecue in the oven must be often watered with the remaining marinade or plain water, and also periodically turned over.

The juiciest meat in French

Ingredients: 620 g balyk, 3 fresh tomatoes, 2 large onions, 130 g hard cheese, coarse salt, 90 g light mayonnaise, 1 tsp. ground black pepper.

1. The meat is cut into thick plates (about 1 cm). Each slice is covered with cling film and carefully beaten off with a kitchen hammer.
2. After processing the pork on both sides, it must be rubbed with a mixture of salt and pepper. The prepared pieces are laid out on an oiled baking sheet.
3. On top of the meat, thin half-rings of onions are plentifully scattered. The more this vegetable is used, the juicier the treat will be in the end.
4. Next come circles of fresh or frozen tomatoes. They do not require pre-defrosting.
5. A mayonnaise net is applied to the tomatoes and grated cheese is scattered.

Meat is baked in French for about half an hour at 180 degrees. Then the pieces are left on the baking sheet for some more time so that they can absorb the released juices.

Pork medallions - a restaurant-level dish

Ingredients: 330 g of balyk, 40 ml of soy sauce without additives, 60 ml of semi-dry red wine and the same amount of refined sunflower oil, 70 g of cheese, a pinch of Italian herbs, you can also use a spicy mixture of spices for barbecue.

1. Balyk is cut into thick round slices and cleaned from excess fat.
2. The resulting pieces are transferred to a container, poured with wine and left for 15 minutes.
3. Next, the pork is rubbed with all the declared spices and left for another half hour.
4. Meat preparations are wrapped in strips of foil and fried on both sides until golden brown in well-heated oil.
5. Together with the wrapper, the pork is transferred to a heat-resistant container and sprinkled with soy sauce.
6. Top of the form is covered with foil.
7. The dish is baked for 10 minutes at 190 degrees.
8. Next, the medallions are generously sprinkled with grated cheese and cooked for another 5-7 minutes.

If the salinity of soy sauce and cheese is not enough for the dish under discussion, ordinary fine salt can be used at any stage. It is permissible to add it to the pickling mixture.

Pork cooked in the oven is very juicy, tender and ruddy. No other type of meat compares to the taste of a pork chop or tenderloin. Thanks to the huge number of recipes, pork can be cooked differently every time.

How to cook pork baked in the oven

For this purpose, a shoulder blade, ham or neck is ideal. Before baking, you can not cut off the fat - so you get the most juicy dish. However, in this matter, it is worth focusing on your taste. How to bake pork in the oven? The ideal dish for this is a heat-resistant form or a thick-walled frying pan. If you're marinating meat, it's best to soak it in a non-oxidizing enameled bowl or saucepan.

Recipes for cooking pork baked in the oven

In each country, pork is cooked differently, and any of the options turns out to be very tasty, because it is almost impossible to spoil this meat. A huge number of dishes can be prepared from pork parts in the oven - these are classic chops, French meat, roast in pots, ham on a spit, etc. Marinades and accompanying meat products - spices, vegetables also play an important role in shaping the taste.

in foil

This method of roasting pork parts allows you to get a very fragrant, juicy, tasty dish. During its preparation, the meat should be placed on the shiny side of the foil so that the heat is reflected inside the pulp. To test for doneness, unwrap the top of the wrapper and poke a piece of tenderloin with a long, thin knife: if the juice runs out clear and the point goes in easily, the foil-wrapped pork is done. Below is a recipe with a photo of how to cook the dish.

Ingredients:

• medium carrot;
• dry white wine - 1 tbsp.;
• pork pulp - 0.8 kg;
• seasonings;
• garlic cloves - 2 pcs.

Cooking method:

1. If necessary, remove bone, excess fat from the meat piece.
2. In an enamel saucepan, combine wine with bay leaf, oregano, and other spices of your choice.
3. Place the tenderloin in the marinade for a couple of hours, leaving the container in the kitchen.
4. After the pulp, remove from the liquid, dry with a paper towel, rub with salt, pepper, seasonings.
5. Cut the meat in several places and place on the shiny side of the foil. Place garlic cloves and sliced ​​carrots on top of a piece.
6. Wrap the food in foil, sealing the edges tightly. Send the baking sheet to the oven for an hour, setting the temperature to 200 degrees. In order for the top of the dish to acquire a beautiful ruddy, 10 minutes before the end of cooking, slightly open the foil.

Up your sleeve

Thanks to this recipe, you can please your loved ones with delicious boiled pork, which is equally good cold and hot. Any pork part will do, because even lean meat baked in a bag does not dry out, remaining juicy and soft. Such a dish can be prepared for a festive feast or for no reason to please your family by serving pork baked in a sleeve for dinner. How to cook delicious using the oven?

Ingredients:

• seasonings;
• pork carbonate - up to 1.5 kg.

Cooking method:

1. Clean, dry the carbonate.
2. Prepare a mixture of seasonings, which carefully rub a piece of meat on all sides. Leave the carbonate in the refrigerator for a couple of hours.
3. After placing the carbonate in the sleeve, poke a few holes in it with a toothpick (this will prevent the bag from tearing during baking).
4. Twist the ends of the sleeve on both sides and place the meat in the mold.
5. Pork baked in the oven is cooked for at least 50 minutes at 220 degrees.
6. The boiled pork should be served on the table, cut into portions.

in the marinade

The meat is especially soft and juicy if marinated beforehand. Baked pork is combined with sour marinades - dry white wine (red is more suitable for lamb / beef), apple or wine vinegar, lemon juice. Experienced chefs advise marinating pork meat at room temperature for the first hour or two, and only then put it in the refrigerator. How to cook marinated pork baked in the oven?

Ingredients:

• soy sauce or mustard - 1 tbsp. l.;
• onions - 2 pcs.;
• shoulder blade, neck or loin - 0.8 kg;
• garlic cloves - 4 pcs.;
• fresh juice of 1 orange;
• white wine - 60 ml;
• ground seasonings, including red pepper;
• greenery.

Cooking method:

1. Pour wine into a separate container, add crushed garlic, spices. After 20 minutes of infusion, strain the liquid through a strainer. Add orange juice, soy sauce or mustard to the marinade.
2. Place portioned pieces of meat together with onion half rings in a deep plate, mix.
3. Pour the meat with marinade, cover and leave for 3 hours (the first hour in the kitchen, then rearrange in the refrigerator).
4. Place a colander in a bowl, let the meat drain. Then strain and pour into a clean bowl.
5. Put the meat pieces with onions in a thick-walled pan or heat-resistant form, cover the container with foil or a lid and bake for half an hour.
6. Then you should pour the meat with marinade and cook it for another 20 minutes, removing the lid / foil.
7. Pork, quickly baked in the oven, should be served with potatoes, herbs, and vegetables.

Pork chop baked in the oven

As a rule, chops are cooked in a pan, but they are no less tasty when baked in the oven. With this heat treatment, the dish retains its juiciness and softness. If desired, pork chops in the oven can be supplemented with onions, mayonnaise and cheese - this combination is suitable for a festive dish. The meat of this preparation is in perfect harmony with potatoes and pasta. How delicious to bake pork in the oven?

Ingredients:

• bulb;
• seasonings;
• medium-sized tomatoes - 2 pcs.;
• low-fat mayonnaise - 3 tbsp. l.;
• pork tenderloin - 0.6 kg;
• greenery;
• Dutch / Russian cheese - 120 g.

Cooking method:

1. Grease a baking sheet with oil, put onion rings on it.
2. Lightly beat off medium pieces of meat with a knife / hammer and rub with seasonings. Lay them on top of the onion.
3. Place thin slices of cheese on top and pour over the products with a layer of mayonnaise.
4. Put a circle of tomato on each piece of tenderloin, top with cheese chips and finely chopped greens.
5. Send the dish to bake for 35 minutes, then serve hot with any side dish.

With cheese

Every housewife should cook this dish at least once: it is simple, but, nevertheless, very tasty. Experienced chefs add others to the standard list of products, based on their own taste. To make pork in the oven with cheese juicy, it is important to pre-marinate it for a couple of hours with onions and seasonings. Meat is best served with fresh vegetables. How to cook pork in the oven?

Ingredients:

• mayonnaise - 100 ml;
• any hard cheese - 200 g;
• pork pulp - 0.8 kg;
• onion - 150 g;
• spices.

Cooking method:

1. Cut the meat tenderloin into portions up to 2 cm thick, beat off both sides with a knife, put on a prepared baking sheet.
2. Cut the onion into half rings, finely grate the cheese.
3. Combine mayonnaise with spices and process each serving of tenderloin with this mixture. Combine the meat with onions, let it stand for an hour, then put it on a baking sheet. In this case, the pieces are best placed close to each other.
4. Put the onion and grated cheese on top of the pulp. Send the baking sheet to the oven, heated to 180 degrees.
5. How long to bake pork in the oven? This will take half an hour. Check the readiness of the meat with a thin knife or fork, making deep punctures.
6. Serve the meat dish with fresh herbs and vegetables. Potatoes baked on the same baking sheet can serve as a side dish.

With vegetables

Red meat belongs to the category of heavy food, however, if you choose the right part of the carcass and the method of preparation, it can be as easy to digest and healthy as possible. Pork with vegetables in the oven is one of the healthiest red meat recipes. At the same time, tenderloin will be an ideal choice for this dish. Below, in detail and with a photo, it is described how to bake pork in the oven.

Ingredients:

• Bulgarian pepper - 3 pcs.;
• oregano, thyme, cumin powder;
• pork tenderloin - 0.5 kg;
• asparagus - 8 pcs.;
• dessert white wine - ½ tbsp.;
• champignons - 0.3 kg;
• butter - 30 g.

Cooking method:

1. Previously, the tenderloin should be poured with wine with spices
2. After half an hour, put the pulp on a greased baking sheet.
3. Mushrooms, along with vegetables, are crushed and placed with meat on a baking sheet.
4. Sprinkle pork flesh with seasonings on top, place small slices of butter. Bake the tenderloin for 40 minutes, turning on the medium oven mode (about 180 degrees).

With potato

This pork recipe will be useful for those who are planning a festive table. Meat and potatoes are baked together, which saves time. It takes only an hour and a half to prepare the dish. The dish turns out very fragrant, satisfying and tender. In addition, pork baked in the oven with potatoes will serve as an excellent homemade.

Ingredients:

• Dutch / Russian cheese - 100 g;
• pork pulp - 0.6 kg;
• garlic cloves - 4 pcs.;
• onions - 5 pcs.;
• potatoes - 6 pcs.;
• mayonnaise - 100 ml;
• spices.

Cooking method:

1. Grate the cheese, peel the garlic, push through the press.
2. Wash the meat, cut into not thick plates, lightly beat off.
3. Peel the onion and potatoes, chop into half rings.
4. Place the meat pulp in an oiled form, sprinkle with garlic gruel and onion slices. In this case, the meat should be completely covered.
5. Potatoes should be placed on top, then the dish is sprinkled with cheese chips and poured with mayonnaise.
6. Preheat the oven to 200 degrees, place the mold inside. After 40 minutes, serve browned juicy pieces of meat with potatoes and fresh vegetables.

With sour cream

The recipe below is very simple and economical, while the dish turns out to be tender, tasty and goes well with absolutely any side dish. Preparing pork in sour cream in the oven is very simple, so this version of the recipe is very popular with busy housewives. The components of the meat marinade can be honey and Dijon mustard, thanks to which the dish gets a pleasant spicy-sweet aftertaste. Below, a classic recipe for cooking with sour cream is described in detail and with a photo.

Ingredients:

• sour cream 20% - 200 ml;
• any hard cheese - 200 g;
• tenderloin - 0.5 kg;
• Dijon mustard - 50 g;
• seasonings;
• honey - ½ tsp

Cooking method:

1. Cut the pulp into medium pieces, beat off for a short time, marinate by mixing sour cream with mustard and honey.
2. Place the pieces on a baking sheet, season with seasonings and send to bake for 15 minutes.
3. Grate the cheese and sprinkle on the pulp after the specified amount of time. Send the pan back for another 15 minutes, after which the pork, baked in the oven, will be ready.

Video