Is it possible to pickle pork in mustard. Recipes with Honey Mustard Marinade for Pork

Cooking meat in cooking is an art. Each ingredient used in such a dish has its own meaning and gives a certain taste. Depending on the meat, a suitable marinade is prepared for it. The most popular among marinades is honey-mustard. Its main components are honey and mustard, but by adding various spices and components to it, you can improve it.

Steak

Pork dishes are very common in the daily menu. To dilute the usual taste of meat, you can marinate it. Ideal for pork honey-mustard marinade. For its preparation you need: mustard - 50 g, honey - 50 g, black pepper, dried basil, dried parsley, salt, fresh garlic.

Instruction:

Cut the washed meat with a thickness of 1 cm. If necessary, beat off.
Prepare marinade. To do this, peel the garlic, crush it with a garlic press and combine with the rest of the ingredients.
Pour the marinade over the meat and leave for a couple of hours. The more time passes, the juicier the pork will be. You can even leave it overnight.

Fry the meat on both sides in a pan, preheating the oil.

Roast pork in honey mustard marinade

Baked pork, of course, will delight guests and households with its delicate, mild taste. The meat will turn out juicy, but it will not be as fatty as cooked in oil. Required Ingredients:

pork meat - 1 kg;
honey - 5 g;
mustard - 17 g;
salt;
ground paprika - 15 g;
black pepper - 3 g;
coriander - 5 g;
garlic - 5 cloves.

Wash the pork, cut off excess fat and pat dry with paper towels. Mix all the spices and rub the meat on all sides.

Remove the husk from the garlic, crush it and chop finely. Coat them with a piece of meat on all sides.

Combine honey with mustard and mix well. Mustard will suit any spiciness, so you can choose it at will. Honey mustard marinade for pork should be homogeneous. Pour over the meat, put it in a plastic bag and put it in the refrigerator. After an hour, the meat can be taken out, but in this form it can lie for another 2 days.

Wrap a piece of meat in foil, pinch the edges and bake for 1.5 - 2 hours at 170 degrees. When the meat is baked, the marinade will remain on the foil, which can be served separately as a sauce.

Pork in a honey-mustard marinade, baked in a sleeve

Another option involves adding wine. To bake delicious meat in the oven, you will need:

pork neck - 2 kg;
French mustard - 30 g;
honey - 30 g;
thyme - 5 branches;
lemon - 1 pc.;
cognac - 100 ml;
pepper mixture.

Dry the washed meat with a paper towel and put in a container. Sprinkle with salt and pepper and rub each piece.

Separately, mix honey and mustard in a container. Add the juice of half a lemon to the honey mustard pork marinade and stir to combine. Pour the marinade over the meat, put half a lemon, thyme and leave for 3 hours.

Put the meat in the baking sleeve, pour over the marinade and add cognac. If desired, carrots, potatoes, garlic and other vegetables can be put along with meat. Bake for 10 minutes at 220 degrees, reduce heat to 150 degrees and bake for 40 minutes.

The aroma of lemon and honey will be throughout the house.

Pork ribs in honey-mustard marinade

Of all the parts of meat, ribs occupy a special place. They are famous for their special juiciness and softness, and if you marinate them before cooking, you can surprise guests with the result. Marinade for ribs is better to choose with honey and mustard. No wonder these two ingredients are popular - honey forms a crisp, and mustard makes the meat soft. The recipe for ribs with honey and mustard is very simple and consists of the following ingredients:

pork ribs - 600 g;
honey - 250 g;
soy sauce - 80 g;
lemon juice - 17 g;
spices.

Practical part:

Wash the ribs dry and place in a bowl. Sprinkle meat with spices and wipe each piece.
Combine honey, soy sauce, lemon juice and mustard. When squeezing juice from a lemon, skip some of the pulp. Marinade for the ribs should be homogeneous. Therefore, the components must be thoroughly mixed.
Pour the ribs with marinade and leave for 3 hours to soak.
After the time has elapsed, put the ribs in a greased pan and fry over low heat until crispy.

Pork skewers in honey-mustard marinade

When preparing a barbecue, it is important to choose the right meat. But it is equally important to make a delicious marinade for it.

The simplest and most delicious marinade is made from honey and mustard. To cook pork skewers in a honey mustard marinade, you need:

pork meat - 1 kg:
onion - 2 kg;
honey - 10 g;
mustard - 10 g;
salt;
seasonings.

Instruction:

Wash the pork and cut into small pieces.
Peel the onion, cut into half rings and add to the meat.
Combine honey with mustard, salt and add seasoning for barbecue. Spices can be chosen as desired. Mix the honey-mustard marinade for pork kebab well and pour over the meat.
After an hour, put the meat on a barbecue and fry over a fire to form a crust. Then put out the fire and bake until tender.

Meat cooked with mustard is an amazing delicacy that is suitable both for placing on the festive table and for delighting your family with a particularly tasty dish. The main "culinary secret" in this case lies in the properties of mustard: this seasoning can make the meat tenderloin very tender, juicy, literally melting in your mouth. At the same time, the main mustard sharpness “leaves” during the heat treatment process, so that the fears of the housewives to prepare an overly spicy dish can be safely dispelled.

Mustard is generally considered an ideal type of sauce for most meat dishes: both as a marinade, and directly for cooking, and as a separate seasoning for dishes already served on the table. There are gourmets who prefer not to "interrupt" the taste of mustard with other spices, except to add a little pepper; but there are many recipes that use natural flavors such as cinnamon, garlic, and the like.

Pork tenderloin in spicy mustard sauce

Even if you don't consider yourself a meat expert, don't worry, this dish is simply impossible to mess up!

We buy 600 grams of fresh pork tenderloin and a jar of canteen or Russian mustard. If you like the sweetish taste of meat dishes, opt for Bavarian mustard.
We wash the meat under cold water, dry it, cut into portioned slices no thicker than 1 centimeter, slightly beat off for greater softness.
We spread five teaspoons of mustard in a ceramic cup, carefully and generously coat each piece of meat.
We cover the slices of pork flavored with mustard with cling film and put it in a cold place (you can on the bottom shelf of the refrigerator) for 35-45 minutes.
While the meat is marinating, we are engaged in seasonings: you need to crush fresh garlic in the amount of about 6 medium cloves, add 1-2 pinches of ground pepper (black), a teaspoon with a slide of cinnamon, and the same amount of salt. Season everything with 4 tablespoons (tablespoons) of sunflower oil and gently stir.
Turn on the oven, prepare a deep baking sheet and special baking paper. We take the meat out of the refrigerator, coat each slice with cinnamon-garlic marinade, put it in a baking sheet, cover with paper.
We cook for half an hour or a little longer, at an oven temperature of 200 ° C.
When there is no strength to resist the aroma of the finished dish, we take the meat out of the oven, arrange it in portions and decorate with herbs, for example, curly parsley.

Believe me, the story about cooking meat with mustard took much longer than it would take to eat this delicious dish in both taste and aroma!

It has long been known that mustard, due to its special natural qualities, is an ideal softener for any, even the toughest meat. Using it as a breading allows you to make the finished product juicy and tender. In addition, in her presence, the meat is better saturated with spices and fragrant herbs. And from the mustard itself there is no taste or smell. This amazing feature has long been used by many culinary specialists. Yes, and now meat in mustard is very popular. There are many very interesting recipes for its preparation. For example, it is worth considering carefully some of them.

in mustard

By its nature, pork is a fairly soft and tender meat. To make a good chop, it does not need to be marinated additionally. After all, aggressive ingredients can lead to the fact that the original product, on the contrary, becomes hard or even spreads into fibers. Therefore, it is better to make such meat in mustard. This allows you to preserve its natural tenderness and protect it from drying out. To cook delicious meat in mustard, you will need a minimum set of initial components:

for 200 grams of pork 10 milliliters of vegetable oil, 2-3 grams of salt and ground black pepper, as well as 3 teaspoons of ordinary table mustard.

Preparing such a dish is not at all difficult:

First, the washed and dried meat must be cut into pieces 1-1.5 centimeters thick. In this case, it is necessary to cut off all existing fat and excess films.
Gently beat each piece with a kitchen hammer to make it even thinner.
Coat the blanks on all sides with mustard.
Put the pan on the fire and heat the oil in it.
Put the meat in boiling fat and hold it under the lid for the first time (2 minutes). This will help the spices absorb better. Further processing must be carried out in an open container.
As soon as a golden crust appears on one side, the product should be turned over and immediately sprinkled with pepper and salt. If desired, you can also add any seasonings (coriander, cumin, tarragon, and others).
On the second side, fry for no more than 3 minutes.

Meat prepared in such an original way in mustard turns out to be very juicy, tender and incredibly tasty. And boiled rice is perfect for a side dish. Although there are other options.

Beef entrecote

You can cook beef meat in mustard very tasty. The recipe is quite interesting and does not require special skills from the hostess. You will need the following products to work:

3 beef entrecote, 1 egg, half a glass of milk, vegetable oil, a little flour, table mustard, spices (pepper and salt), and breadcrumbs.

The cooking process consists of several stages:

To begin with, the meat must be beaten off well.
After that, each piece must be greased with mustard and rolled in flour.
Prepare a homogeneous mixture from milk and eggs and dip the prepared semi-finished product into it.
At the final stage, the meat should be thoroughly rolled in breadcrumbs.
The blanks processed in this way will only have to be fried in a pan on both sides until a characteristic golden crust appears on the surface.

After this treatment, the beef is very tender and fragrant. A thin crispy crust only pleasantly complements the overall picture.

Meat from the oven

How else can you cook meat in mustard? The recipe in the oven is considered the simplest and very convenient. At the same time, the meat itself does not even need to be cut into portions. It is fully prepared. For this method, you need a minimum of ingredients:

0.5 kilograms of pork, salt, 2 tablespoons of mustard and 5 cloves of garlic.

Pork is prepared in this case in stages:

First you need to marinate the meat. This will make it more fragrant and will help the product to bake better. To do this, the garlic must be finely chopped or squeezed through a press, and then mixed with salt and mustard. Coat the piece of pork with the prepared mixture on all sides and leave it in this state for 3 hours in the refrigerator.
After the time has elapsed, the meat must be tightly wrapped in foil, placed on a baking sheet and sent to the oven for 60 minutes. At the same time, the temperature inside should be at least 180 degrees.
After that, the foil can be removed, and the meat can be sent back to the oven for 10 minutes, while increasing the heat.

The result is a whole piece of tender, juicy pork with a crispy fragrant crust. Before serving, it can be cut into thin, neat slices.

Meat up your sleeve

There is another original way to cook fragrant meat in mustard. The recipe in the oven in the sleeve is really a win-win. In this case, beef, pork or any poultry can be used as the starting product. It all depends on personal preference. For example, consider the option of cooking pork chops. You will need a poor set of basic components:

450 grams of meat, 70 grams of French mustard, as well as a little salt, turmeric and black pepper.

This dish is made very simply:

First, each piece of pork must be thoroughly rubbed with a mixture of pepper, turmeric and salt.
After that, it should be smeared with mustard.
Fold the prepared pieces into a sleeve and fasten it on both sides. There should be a lot of free space inside so that the bag does not burst during heat treatment.
Lay the sleeve on a baking sheet and send it to a hot oven. Gradually, the temperature should be reduced to approximately 180 degrees. The total baking time is only 30 minutes.

Then fragrant pork can be obtained. The sleeve must be cut and let the meat stand for a while so that it can cool.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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:

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
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.
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:

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.
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.
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:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt, add spices to taste.
Pour the onion with the resulting solution, let stand for about 40 minutes.
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:

Peel the garlic, push through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
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;
celery stalk - 1 pc.

Cooking method:

Pass the garlic through the press along with the celery.
Pour this mass with wine, mix.
Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
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:

In a separate container, mix all the spices, separately rub the meat with them.
Peel the onion, chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
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:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, add sugar, mix.
Fill the base with spices. Mix well again.
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:

Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
Rinse fresh herbs, dry, finely chop.
Spice the meat separately, then transfer to a large bowl.
Then salt, sprinkle with basil, pour tomato sauce, mix.
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 quickly not only prepares, but also impregnates - 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 crispy crust 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:

In a large bowl, mix oil with sauce and mustard.
Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
Combine the remaining ingredients, mix.
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:

Peel the garlic, pass through the garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add remaining ingredients, mix thoroughly.
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:

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

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

First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
Then sprinkle with spices, pour in kefir and mix well.
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:

Peel the kiwi, process into a puree using a blender.
Season the resulting mass with lemon juice.
Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
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:

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