How to bake boiled pork in a baking sleeve. Amazing tender and juicy boiled pork cooked in a sleeve

You can bake very tasty boiled pork at home in the oven: in foil or in a culinary sleeve - fast, simple, delicious!

Most baked pork recipes use pork neck (a piece of meat from the neck of the carcass) or meat from the back. But, as experience and practice show, if you bake meat correctly, boiled pork will turn out delicious and juicy from any part of the carcass without a bone.

• pork (in this fillet recipe) - 1 kg;
• garlic - 4-5 cloves;
• black peppercorns - 1 tsp;
• dried basil and ground paprika - half a teaspoon each;
• coarse table salt - 1 tsp. with a slide;
• spicy table mustard - 1 tbsp. l (or a little more);
• baking foil.

The meat must be cleaned of all films, fat should be left. Wash the pork under cold water, pat dry.

We clean the garlic cloves from the husk, cut into plates (if the cloves are thin, then cut in half lengthwise). With this garlic we will stuff the meat.

Let's prepare a mixture of spices for boiled pork. It is better to grind black pepper in a mortar, it will be more fragrant and spicy.

Add dried basil (or other dried herbs) and ground red paprika to the chopped pepper. Once again, grind everything in a mortar.

Mix spices with salt. Salt for meat we use large, table salt. For a piece weighing about 1 kg. a teaspoon with a slide of coarse salt will go.

Pour chopped garlic into a mixture of spices and salt. Roll the slices in the aromatic mixture on all sides.

Now we take a knife with a thin sharp nose and make punctures all over the piece of meat. The depth is such that a plate of garlic enters. It is more convenient to stuff the meat like this: they pierced the pork and slightly deflected the knife to the side without removing it from the meat. They inserted the garlic, pushed it into the hole along the knife and pulled out the knife. The garlic will go into the meat and won't fall out.

After stuffing the meat, sprinkle it with salt and spices and begin to rub this mixture with our hands from all sides. You need to rub it thoroughly, as if massaging a piece of meat.

Squeeze mustard onto the meat from the tube (it is better to take spicy - it is more fragrant and tasty). We rub the meat with mustard, evenly distributing it throughout the piece. Cover the dishes with a lid or tighten with a film and put in the refrigerator for 10-12 hours (overnight).

Before taking the meat out of the refrigerator, turn on the oven, let it warm up to 220 degrees. Put the marinated meat on a piece of foil (on the matte side), cover with a second piece.

We connect the edges and bend them so that they can be wrapped 2-3 times. The seams must be hermetically sealed, otherwise the meat juice will flow through them and the boiled pork will turn out dry.

The envelope with the packed meat is carefully transferred to a baking sheet. Raise the corners of the envelope up. Pour 1-1.5 cm of water onto a baking sheet, put the meat in a hot oven. After half an hour, we lower the temperature to 200 degrees and bake the meat for another 1 hour. The cooking time is indicated for a piece weighing 1 kg, if the piece is larger, then for each kilogram we add another 30 minutes. During baking, the water from the baking sheet will evaporate, be sure to add it so that the baking sheet is not dry, otherwise the meat may burn.

We leave the finished boiled pork in the switched off oven to “reach”. It is already completely ready, but it is not recommended to get the meat right away, it needs to lie down, absorb the released juice. After about half an hour, we take out the boiled pork, unfold it and leave it to cool to room temperature. Then we transfer it to a container, fill it with the gravy that formed during baking, put it in the refrigerator for several hours. Cut the cooled pork into thin slices. It turns out a great cold appetizer for any holiday or meat for sandwiches and sandwiches. If boiled pork is cooked as a hot dish, then we keep it in the turned off oven for about 15 minutes and serve it to the table with any side dish.

Recipe 2, step by step: pork ham in the oven

Today I want to show you how pork tenderloin is cooked in the oven in foil. We all know that boiled pork is a large piece of pork seasoned with spices and baked in the oven.

If you cook about cooking pork pork in the oven, then the meat can be baked in the sleeve, just on a baking sheet or in foil. Boiled pork cooked in a sleeve or foil turns out to be much juicier than the one that was cooked just on a baking sheet.

The taste of pork roast in the oven will also be indirectly influenced by the quality (meaning its softness) and the freshness of the meat and the composition of the spices chosen for marinating it.

For the preparation of boiled pork, it is advisable to use fresh meat that has not been previously frozen. Such meat has a much better fiber structure, has better taste and aroma. When using frozen meat, it must be completely thawed before marinating.

Pork ham in the oven in foil, a step-by-step recipe for which is placed below, turns out to be soft, juicy and unusually fragrant. Such oven-baked meat is a great addition to any festive meal.

• Spices: seasoning for meat or bacon, turmeric, paprika - 1 tbsp. spoon
• Pork - 2 kg.,
• Garlic - 1 head,
• Table mustard - 1 tbsp. spoon,
• Sunflower oil - 2 tbsp. spoons,
• Salt - 1 tbsp. spoon

To cook pork pork in the oven in foil, first of all, you need to prepare a marinade (spicy sauce). Pour the spices into a small bowl.

Add salt to them. It is advisable to use finely ground salt so that it soaks the meat better.

For spiciness, add mustard to the marinade. Its amount, like the amount of salt, can be adjusted at your discretion.

Pour in vegetable oil - you can sunflower or olive, there is no fundamental difference in this.

Mix all the ingredients for the pork marinade in foil thoroughly. It should turn out to be a brightly saturated color and a uniform consistency.

Peel the garlic. Cut each slice into two pieces.

Wash the piece of pork that will be baked with cold water. Pat the meat dry with paper towels to remove excess moisture. Poke small holes in the meat with a knife. Dip the garlic in them.

Spice marinade generously rub stuffed meat. Transfer the pork to a plastic container, cover with a lid to keep it warm, and refrigerate to marinate for 12 hours. If you have time, you can leave the meat to marinate for longer, up to 2 days. The longer it sits, the more spices it will absorb.

Wrap the marinated pork tightly in foil.

Pork in foil is ready to bake.

Place the meat on a baking sheet or in a mold. Place on the middle shelf of the oven heated to 180C. Bake for one to one and a half hours. Five minutes before cooking, you can open the foil and let the meat brown on top. Thus, pork pork in foil will turn out with a more fried crust, while the meat itself will become drier.

Ready boiled pork is traditionally served on the table after cooling completely with horseradish or mustard, cut into thin slices. Enjoy your meal. I will be glad if this recipe for boiled pork is useful to you.

Recipe 3: boiled pork at home in the oven

We tell you how to cook a very tasty boiled pork in the oven.

• Pork - 1.5 kilograms (neck);
• Garlic - 1 head;
• Spices to taste.

The main advantage of this recipe is its simplicity in the ingredients, well, a little secret that you will learn later.

The king of our recipe is pork, it is desirable that it be fresh and not succumb to freezing, well, and then how it goes.

If it so happened that your meat was frozen, defrost it and rinse thoroughly.

Next, we prepare the highlight of our recipe - pickle, and we have it very simple. We boil one liter of water, and add salt, pepper, bay leaf, paprika straight into the boiling water, give all your favorite spices and more.

We give our pickle an hour to infuse and cool.

Now pour the meat with the prepared brine.

When you take the meat out of the brine after the elapsed time, you will notice that the meat has gained a lot in volume and weight, which is very good, the boiled pork will be very juicy and tasty.

Now, as usual, stuff the meat with garlic, if desired, with carrots and other vegetables, as in the recipes below.

We wrap our workpiece in a baking sleeve, and tighten it tightly enough, while not forgetting to make several holes for steam to escape.

We take the bacon out of the oven.

Here we have such an incredibly tasty ham, try it, it is so juicy and tasty that you can choke on saliva.

Recipe 4: homemade pork in the oven in foil (with photo)

• 1.5 kg. medium fat pork
• Ready mustard (spicy)
• head of garlic
• Ground black and red pepper - teaspoon each
• Basil, thyme (about half a teaspoon each)
• Salt - 2 teaspoons

I wash and dry the meat. While it dries, I prepare the spice mixture and peel the garlic. I pour spices into a convenient bowl (you can take any, to taste, whoever likes what).

I mix everything, add salt. Salt for boiled pork is recommended to be taken at the rate of 1 teaspoon per 1 kg. meat, but I put a little more.

In general - as always, everything is to your taste. I cut the garlic cloves lengthwise into plates, roll in a mixture of salt and spices.

When the meat dries, I take a knife with a thin blade and a sharp nose, I make punctures in a piece of meat so deep that a clove of garlic fits in.

I push the garlic rolled in spices into these holes. So I stuff the meat from all sides.

Then I coat it with the remaining mixture of salt and spices, rub it well so that nothing crumbles.

I rub the meat with mustard. I also take it to taste, it takes about 1.5 tablespoons for such a piece (my mustard is spicy, but not bitter).

I put the smeared and grated meat into a bowl with a lid, let it stand for an hour in the kitchen, then put it in the refrigerator.

The meat is usually marinated overnight. Or I marinate it in the morning and cook it in the evening.

When the time comes for baking, I take out the meat and leave it for at least half an hour in a warm place so that it warms up. Then I transfer it to a piece of foil.

I cover with a second piece, pinching the edges tightly. Here you need to tinker a little to exclude the possibility of leakage of the most delicious thing that is in boiled pork - meat juice! I fold the foil around the edges several times and pinch the edges tightly. I raise the corners.

I put it on a baking sheet, pour a little water on it and put the oven on, heated to 200 degrees.

At this temperature, I keep boiled pork for 30-40 minutes, then I make the fire smaller and cook it for about an hour.

The baking time depends on the size of the piece of meat, in general, it took me about an hour and a half to bake. So that the meat does not burn, from time to time I add water to the baking sheet.

I don’t take the cooked pork out of the oven right away, it cools down there slowly. This is the most difficult moment - it’s hard to resist and not pull it out, and it’s tempting to get it out faster, deploy it and try it!

Sometimes patience is not enough, and I unfold the boiled pork while still hot. It turns out such beauty as in the photo - all the meat juice is in place, the meat is juicy, and the aroma is simply intoxicating!

But, I tell you, cold boiled pork cooked in foil is still much tastier! Especially if it is allowed to stand overnight and cut on the second day. The taste is incredible! Suitable for a festive dish as an appetizer.

Recipe 5: homemade boiled pork in the oven in the sleeve (step by step)

Boiled pork in the sleeve is not only tasty, satisfying and very fragrant, but also quite a healthy hot dish. Baked meat, unlike boiled or fried meat, does not lose its beneficial properties in the form of proteins and fats, which are so necessary for the human body to maintain strength. Also, boiled pork in the sleeve is a very versatile meat product that can be used to prepare any other equally delicious dishes!

• Pork (boneless loin or neck part) 1 kilogram
• Garlic 1 head

For marinade:

• Vegetable oil 100 milliliters
• Lime 1 piece
• Garlic 2 cloves
• Laurel leaf ground 1 teaspoon
• cilantro 1 bunch
• Coriander grain 1 tablespoon
• Honey 2 teaspoons
• Cumin seeds half a teaspoon
• Red pepper flakes (hot) 1 teaspoon
• Black peppercorns 10 peas or to taste
• Coarse salt (without iodine) 1 tablespoon or to taste

To begin with, choose the right meat, excellent boiled pork is obtained from a boneless loin, neck, and also from a pork shank without excess fat and skin. This recipe uses the neck of a pig. First, rinse the meat under running water and dry it with paper kitchen towels from excess moisture. After, lay the pork on a cutting board and clean with a knife from the chaff and excess fat. Optionally, you can cut 1 piece of meat into 2 equal halves.

Now peel 1 head of garlic, cut each clove into 2-3 pieces, or if the garlic consists of small teeth, you can leave them whole. Set one clove of garlic aside for the marinade. After a sharp, thin knife, make vertical punctures up to 6 centimeters deep in the pork pulp from all sides. Stuff the meat with garlic, put it in a deep bowl and start preparing the marinade.

Take a bunch of cilantro and wash it under running water along with the lime. Shake the greens over the sink to remove excess liquid, dry the citrus with paper kitchen towels. Put a bunch of cilantro, a clove of garlic into a dry and clean bowl of a blender and grind the ingredients into smaller pieces for 30 seconds at medium speed.

Then cut the lime into 2 halves and squeeze its juice with your hand directly into the blender bowl to the greens and garlic.

Turn on the blender again for 10 - 15 seconds and mix the ingredients so that they release as much juice as possible.

Turn off the appliance and add bay leaf, coriander seeds, cumin seeds, red pepper flakes, black peppercorns, and coarse iodine-free salt to the bowl.

Pour the right amount of honey there.

And then vegetable oil.

Turn on the blender at medium speed and mix all the ingredients placed in it until a homogeneous consistency for 1 to 2 minutes. In the liquid mass, small pieces of not crushed spices and herbs are allowed. The marinade is ready, it's time to start marinating!

Take a baking sleeve, what it will be depends only on your desire. It can be a full sleeve, which you will have to cut off and secure with special clips on both sides. Or the usual one-sided sleeve, which must be fixed on one side, this is exactly what is used in this recipe. Put the meat in the sleeve and fill it with the resulting marinade. Immediately close the sleeve with clips so that there are no gaps, put the meat in a deep bowl and put it in the refrigerator for 1 hour allowing the pork to marinate.

15 to 20 minutes before you take the meat out of the refrigerator, remove the non-stick baking sheet from the oven and heat it to 190 degrees Celsius. After the required time has elapsed, remove the meat from the refrigerator, place it in a cold non-stick baking dish and place the dish on a cold baking sheet. After all this construction, install in a preheated oven, and bake the meat for 1 hour. Then open the oven, cut the swollen roasting sleeve very carefully with a knife, carefully roll up the edges with a kitchen towel to help you, and let the fragrant pork brown in the closed oven for another 30 minutes.

Then turn off the oven, let the meat stand in it for 7-10 minutes and remove it from the oven with a kitchen towel. Now the most important thing! During baking, the meat released a lot of juice, do not pour it out, carefully transfer the baked boiled pork to a large flat dish with a kitchen spatula, and pour the juice that remains in the sleeve into a gravy boat. Cut the slightly cooled pork into thin slices, put it on a plate and pour over the fragrant juice from the gravy boat.

Boiled pork in a sleeve is served hot or cold, while in the latter version it is much tastier. Before serving, the meat is cut into thin layers and poured over with the juice that the pork released during baking.

This meat dish goes well with any side dish, such as boiled pasta, rice, mashed potatoes, salad or stewed vegetables.

Recipe 6: homemade beef ham in the oven

The recipe for beef ham in the oven is quite simple, so every hostess will master it. Basically, boiled pork is prepared from lamb or beef, since such meat is not fatty, but juicy. Delight your household with this delicious and healthy dish!

• Fresh piece of beef pulp (back part) 600 gr.
• Garlic 4 cloves 106
• Dry red wine 4 tbsp. l.
• Olive oil 1 tsp 898
• French mustard in grains 2 tsp.
• Vegetable oil 1 tbsp. l. 899
• Salt, spices (rosemary, dried basil, coriander, paprika, freshly ground black pepper, ground cardamom and turmeric) to taste

Wash the beef, dry, remove the films.

Peel the garlic and cut into quarters.

Transfer the meat to a clean deep container, salt and pepper.

Now you should prepare the marinade. Pour wine over beef meat, pour olive oil here and add French mustard.

Stir, and now make cuts in the meat. Insert a clove of garlic into each incision.

Transfer the prepared meat to a plastic bag with marinade, refrigerate for 12 hours.

Take a piece of foil, grease it with vegetable oil in the middle, lay out the marinated beef.

Wrap the meat product tightly.

Turn on the oven, let it warm up to 160 degrees. Send the meat to cook for an hour. Then carefully remove the meat, unfold it, put it on a serving dish, the beef ham in the oven is ready!

Recipe 7: how to make baked ham with a banana in the oven

We will do this look in the traditional way, but with a twist, we get a real festive option. And what a juicy pulp will be at the exit, just overeating !!

• Pork neck - 1.2 kg;
• Canned pineapples (rings) - 3-4 pcs.;
• Banana - 1 pc.;
• White semi-dry wine - 50 ml;
• Salt, black pepper - to taste;
• Oregano - 1 tsp...

Rinse the meat with running water and place on a paper towel to dry.

Cut the neck with an accordion 1 cm thick, without cutting to the bottom. Next, salt and pepper the meat, sprinkle with oregano on top. Leave to marinate in this form for 3 hours, covered with cling film.

Now cut the bananas into slices, and the pineapples into slices.

We take a baking sheet and line the bottom with foil, put the meat along the entire length. Place a piece of banana and pineapple in each cut.

Pour wine over everything.

Cover with foil and seal all sides.

We bake our fruit dish for 75 minutes, then open the foil to brown the meat, and pour more pineapple syrup on top.

Recipe 8: how to cook pork ham in the oven

Fragrant, juicy pork with garlic and carrots, baked in the oven in foil.

• Pork (shoulder) - 400-500 g
• Carrot (small) - 1 pc.
• Garlic - 3 cloves
• Salt - 1 teaspoon (to taste)
• Seasoning for barbecue - to taste

Peel the carrots, wash, cut into small pieces.

Also chop the peeled garlic.

With a knife, make holes in the meat evenly over the entire surface, such a depth that pieces of vegetables “hid” inside.

Lightly dip the garlic in salt, lay in the cut.

In the next cut, put a piece of carrot in salt. So stuff the entire pork shoulder.

Cut the cooked pork into slices. Bon appetit!

Pork ham in the oven is both a festive dish and a snack for every day. Cooking does not require much labor, and the result is always excellent. Who will refuse baked meat, and even with aromatic herbs and spices. You can serve boiled pork with vegetable dishes and salads. It is wonderful both hot and cold.

The ham keeps well in the refrigerator. But it is better to cut off enough to eat in one day. And put the rest in the freezer, all the same, meat is a very perishable product.

Today I offer 3 simple recipes for cooking pork fillet at home. There are also photos and videos. Choose how it is more convenient for you to cook boiled pork - in foil, in a sleeve, in the oven or in a slow cooker.

I invite everyone to try with us to cook boiled pork at home according to these simple recipes. I guarantee(!) that you will never buy it in supermarkets again.

In this article:

Pork ham in the oven in the sleeve - recipe with photo

I describe this recipe in detail. It does not require any special products.

What you need:

Cooking:

1. First, I prepare all the products. Wash the meat well and pat dry with a paper towel. I clean the garlic and carrots, chop the bay leaf into small pieces.
   
2. I cut the garlic cloves in half lengthwise and stuff the meat with them. On the entire surface of the piece of meat I make short, but deep cuts with a knife and put the halves of the garlic cloves into them. This is how it looks.
   
3. Stuffed a piece on both sides. I mix salt, juice of one lemon and all seasonings in a bowl and coat the stuffed fillet on all sides with this mixture as it should. I leave to marinate for about three hours.
   
4. When 3 hours have passed, I turn on the oven at 200 degrees to warm up. In the meantime, I stuff the meat with more carrots. I cut the carrot into two halves. I will stuff the meat with these carrot halves. To do this, I make a deep and puncture in a piece of meat with a long knife. Not from above, but from the side along the length of the piece. And I put half a carrot in there.
   
5. I make the second puncture nearby and put the second half of the carrot there. That's the way.
   
6. The oven is already hot. I put boiled pork in a sleeve, tightly tie the edges, pierce the sleeve in three places from above so that it does not burst from steam. I put it in a roasting pan and set it to bake for 1.5 hours.
   
7. After an hour and a half, I take the brazier out of the oven and cut the bag. The aroma is unforgettable! For another 20 minutes in the oven without a package, for roasting. I cover the dish with lettuce leaves and spread a beautiful roasted piece of boiled pork on them. I pour the juice on top of the ham. Here is such a beauty!
   
8. If you see, she has a carrot sticking out inside her. In the context, it looks very interesting. Like this.
   

Well, how not to try such a yummy? I painted everything in detail. Prepare and be sure to write in the comments how you did it.

Here is another similar video recipe from the Cooking at Home channel

Pork tenderloin tender and juicy at home

The next recipe is similar to the first, only with mayonnaise and in foil.

Pork ham with garlic in foil, cooked in the oven

Baked pork in foil according to this recipe is not difficult to cook. Stuffing is even easier than in the first recipe.

What you need

Cooking:

1. Prepare products: wash a piece of fillet, dry with a napkin. Peel garlic and carrots.
2. Pierce a piece of meat deeply with a knife in several places. In these punctures, after we stuff garlic cloves and pieces of carrots.
   
3. But first, coat the meat in such a sequence - salt, ground pepper, mayonnaise, mustard. Lubricate in the cuts too.
4. Cut the carrots into small sticks of 3-5 cm. Put the garlic cloves and carrot sticks into the cuts on the meat. Top with grained French mustard and sprinkle with peppercorns.
   
5. Put the prepared fillet in a bag and put it in the refrigerator. After 4 hours, you can turn on the oven to warm up. Take a baking dish and cover it with a sheet of foil. Put the marinated pork on top and add 1/3 cup of water.
   
6. It is necessary to wrap the foil so that the water does not spill out. Put in the oven for 1 - 1.5 hours. The time depends on how hot your oven is.
7. Time has passed and now you can unfold the top of the foil. Let the boiled pork brown for another 20-30 minutes in the oven.

The baked goods are ready. Taste and treat guests!

If you like to cook in a slow cooker, watch the video from Siavic Secrets#34

Pork ham at home - video recipe in a slow cooker

You have noticed that it is not at all difficult to cook boiled pork. And the money is not as expensive as buying boiled pork and carbonate in the store. Here, in Siberia, meat costs 350-380 rubles on the market. This is if a clean fillet, without bones. And boiled pork in supermarkets - 540 - 600 rubles. Needless to say, home-made without any preservatives and dyes tastes incomparable.

Write in the comments if these recipes were useful to you. And I thank everyone who cooked with me today!

• a whole piece of pork - 2 kg;
• water - 1.5 l;
• coarse salt - 60-65 g;
• bay leaf - 2-3 pieces;
• black peppercorns - 5-6 pieces;
• allspice peas - 8-10 pieces;
• garlic - 3-4 cloves;
• ground black pepper - 1 teaspoon.

• Preparation time: 00:40
• Cooking time: 01:00
• Servings: 12
• Complexity: average

Cooking

A long time ago, a dish called boiled pork appeared in Russian cuisine. From the hip cut of a lamb, a bear or a pig, a whole large piece of meat was taken, baked and served cold. Pork baked with a whole large piece is also popular in the folk cuisines of the Canadian province of Quebec, Germany and Austria (the Germans call this dish Schweinebraten).

If we return to traditions, then in ancient times in Rus', bear meat was mainly used for cooking boiled pork. Then pig breeding began to develop at an accelerated pace in the country, and now most often such a dish is made from boneless pork ham, rubbing it abundantly with salt and spices. You can also take lamb or turkey meat for cooking boiled pork.

The recipe is incredibly simple. The meat piece must be rubbed with oil and spices, poured over with a specially prepared sauce for meat and put in the oven for baking. You can also cook boiled pork by wrapping it in a sleeve or foil. Due to this wrapping, the meat will not give off excess moisture during baking and it will turn out juicy. Until fully cooked, the boiled pork should be baked for 1-1.5 hours.

Before you begin to put into practice the presented recipe with a photo and cook boiled pork, be sure to check out the little tips and cooking secrets, and then you will have a truly culinary masterpiece.

• Boiled pork will turn out very fragrant if you rub it on top with the following mixture: rub 2-3 cm of ginger root on a fine grater, pass 4-5 cloves of garlic through the press, add 1 teaspoon of dry rosemary and mix everything well together. With the resulting mixture, rub a piece of meat on all sides, put it in a bag and send it to the refrigerator for a day. Then put the meat in foil or a sleeve and bake.

Baked boiled pork is always appropriate! It can be served immediately as a hot dish or cut cold and served as cold cuts. There are a lot of recipes for cooking pork pork, I suggest baking it in a sleeve in the oven. The meat is very juicy, try it!

Ingredients

To cook pork tenderloin in a sleeve in the oven, we need:

pork salmon - 1 kg;
bay leaf - 3 pcs.;
garlic - 10 cloves;

salt - 1 tbsp. l. with a slide;
black peppercorns - 10 pcs.;
ground black pepper - 0.5 tsp;
water - 1 liter;
seasoning for meat - to taste.

Cooking steps

To prepare the marinade, add salt, pepper and bay leaf to the water. Bring the water with spices to a boil and boil for 5 minutes, then cool to room temperature.

Rinse the pork with running water and pour in the cooled marinade for 8-10 hours.

After the time has elapsed, dry the meat with napkins, make punctures with a knife, stuff with garlic, grate with pepper and seasoning for meat.

Put the pork in a roasting sleeve, tie it up and make a few punctures to release steam. Put the meat in a cold oven, set the temperature to 180 degrees and bake for 1 hour.

Remove the cooked pork from the oven, cool a little, drain the excess juice from the sleeve. Let the meat cool completely and put it in the refrigerator, wrapping it in a sleeve. You can put the meat in foil, wrap it and also put it in the refrigerator. The cooled boiled pork is cut thinly and beautifully. Meat cooked according to this recipe is delicious.

Ingredients

• pork tenderloin - 1 kg,
• honey - 1 tsp,
• mustard - 1 tbsp.,
• salt - 1 tbsp,
• water - 300 ml,
• dry Provence herbs - 1 tbsp,
• black and red peppercorns - 1 tbsp. l.

How to cook pork ham in a sleeve in the oven

Dissolve the salt in water at room temperature. The ideal option would be coarse mineralized sea salt; you can also use ordinary rock salt. But fine grinding is undesirable, "Extra" gives the meat an unpleasant sour taste.

Wash the pork, wipe it with a paper towel and start “larding” with salt water. Draw water into the syringe and make a puncture along the entire length of the needle. The meaning of the operation is that the outside of the meat will be dry, and all the saline will remain inside the piece. You need to “pour” 200-250 milliliters of saline into the meat.

Grind dry peppercorns with a rolling pin or with a pestle and mortar. Mix the resulting fragrant powder with ground Provence herbs. The composition of the mixture of Provence herbs: thyme, marjoram, oregano, basil, rosemary.

Combine honey with mustard. It must be remembered that the ratio of these products should always be 1:2.

Rub the meat on all sides with the seasoning mixture. Do this carefully, if the meat layer is squeezed too much, then brine will flow out of it.

Now generously brush the pork with mustard-honey sauce.

Place the meat in the culinary sleeve, clamp the edges of the film with clips. If there are no clips in the baking kit, you can use ordinary cotton threads or metal wire.

Heat the oven to 200 degrees and place the pork in it. Bake the meat for an hour. Sometimes it is advised to cut the culinary sleeve in the last stages of baking, citing the fact that a delicious crust will appear. Cutting the sleeve leads to a loss of juiciness, and a crust of spices and mustard is perfectly formed even with the “sealed” method of baking.

If you serve homemade boiled pork hot, then there should be a centimeter-thick cut.

You will get especially juicy and tasty boiled pork if you leave it in the bag until it cools completely. The next day, the meat will become elastic and plastic, it can be cut into translucent slices. At the bottom of the sleeve, the meat juice will harden and gel, the spices will give it a brown color. You can collect this jelly in a bowl, and then use it as a spicy thick sauce.

• To bake boiled pork in the oven, it is best to take a loin with ribs, a ham or a non-fatty neck. Of course, pork is best for cooking boiled pork, but young veal, beef, and lamb can also be used.