Recipe for homemade pork tenderloin in the oven. Homemade baked ham - easy version

Oh, boiled pork ... who does not love boiled pork - this huge piece of meat, baked in the oven and filled with the aromas of herbs and garlic. Everyone loves it, young and old. By the way, a well-cooked boiled pork will become a real decoration of the most exquisite table. And for those who adhere to a healthy diet, boiled pork is an excellent alternative to sausages, everything is natural, everything is healthy. And the best thing is that it is not difficult to cook boiled pork, you need a beautiful piece of meat, an oven and this recipe. So, I’m telling you how to bake boiled pork in the oven to make it as beautiful as in my photo))).

Ingredients:

• 1.8 kg. pork (boneless ham or lean neck)
• 1 head of garlic
• 1 tbsp salt
• 1 tbsp seasonings for meat
• ground black pepper (optional)
• 5-6 pcs. bay leaf

• First, and most importantly, we buy meat for boiled pork. Pitted pork ham is best, you can take a low-fat neck, but pork carbonate, although there is one meat, is still better left for another dish. We need fresh meat of a young animal with small streaks of fat, it is from such meat that the most tender boiled pork is obtained. But that's not all, it's important to cook it right.
• We wash the meat in cold water, let the water drain.

• If there are thick films, cut them off. But there is no need to complicate your life and chase after every fatty layer on the surface of the piece, because in order for the boiled pork baked in the oven to turn out juicy, we need this fat. It’s even good when there is a little fat, in the oven it will melt and pour, soften the boiled pork.
• We clean the garlic. We cut large cloves lengthwise to make it easier to stuff the meat.

• Using a thin sharp knife, we make holes in the meat and stuff garlic over the entire surface. We squeeze each hole so that meat juice does not flow through them. The amount of garlic can be reduced or increased depending on personal preference.

• Rub the piece of meat with salt over the entire surface. It is advisable to use coarse rock salt, extra or iodized - not the best choice.
• Then we take spices for meat. You can buy a ready-made mixture or cook it yourself from your favorite herbs. If you use ready-made spices, make sure that they do not include salt and other incomprehensible ingredients.
• Sprinkle generously with spices on a piece of meat. If you want to add spice, you can additionally sprinkle with black ground pepper.

• We put the meat in the refrigerator for 2-3 hours so that it is saturated with spices, you can leave it overnight.
• We put the prepared piece of pork in the sleeve, put a bay leaf on all sides, tie the sleeve.

• We put the baked ham in the sleeve on a baking sheet, put the baking sheet itself in a well-heated oven.
• Bake the pork for about an hour at a temperature of 180 ° C. We look after boiled pork, ovens are different, and you may need to slightly adjust the temperature regime, taking into account the characteristics of your oven.

• Usually an hour is enough for the boiled pork to cook. If you want the boiled pork to brown better, open the sleeve 10-15 minutes before the end of cooking.
• We check the baked goods for readiness. To do this, we pierce the meat with a metal pin. If clear juice comes out, the meat is ready. If the juice still contains blood, then increase the cooking time. The main thing is not to overdry the meat, do not keep the boiled pork in the oven for longer than necessary!

• We take out the finished meat from the oven, remove the sleeve, let it cool. The meat turns out to be very tasty and fragrant, and it is far from always possible to protect it from household members who agree to burst boiled pork straight from the oven))).
• Wrap the boiled pork at room temperature tightly in foil and hide in the refrigerator. Serve boiled pork as a cold appetizer, cut into thin slices.

• By the way, boiled pork should be cut only after it has cooled well, warm meat is poorly cut. Moreover, a fresh cut always has a beautiful pinkish tint, and when the boiled pork stands for a while, it begins to darken. Therefore, we always cut boiled pork immediately before serving.
• That's all, our baked pork in the oven is ready. As you can see, everything is very simple, without unnecessary gestures, but the result is invariably excellent! Enjoy more tasty and healthy

But in fact, the tradition of roasting meat with spices in the form of a large piece is in many cuisines of the world. Most often, boiled pork is made from pork, because it is not only very tasty, but also soft and juicy when baked. For the vast majority of people, boiled pork is associated with holidays, for example, with Christmas or Easter, but in fact it can be cooked at any time - boiled pork makes an excellent substitute for sausage, for example, for breakfast or sandwiches. Do not think that it will turn out to be very expensive - the same sausage is much more expensive.

The recipe is quite simple: for this, a rather large whole piece of pork is taken and baked with spices in the oven, most often in foil. Most often, a ham is taken for boiled pork, but any other part is also suitable, for example, a fatter and softer neck or shoulder blade. Of the spices, mainly black pepper and garlic are used, but you can take other suitable pork, for example, chopped bay leaf. There are many ways to make boiled pork tasty and fragrant.

baked ham

You need to take a large piece of pork meat, salt, spices and garlic. According to some recipes, the meat is pre-marinated, but this is not at all necessary - it will turn out juicy and soft anyway, and the natural taste of meat can be killed by marinating. However, the meat still needs to be prepared for baking. To do this, before you bake boiled pork, rub it with salt and spices. You can do it differently with garlic: some housewives prefer to rub the meat with crushed garlic mixed with spices, while others like it better when garlic. It turns out especially tasty when garlic cloves cut into quarters are rolled in spices before stuffing pork with them. In principle, both of these methods can be very successfully combined - first stuff a piece of meat, and then rub it with garlic and other spices chosen for this occasion. If the meat is lean, you can overlay it with very thin pieces of bacon: this will turn out much juicier.

Before baking, the prepared meat is laid out on foil and wrapped tightly, but not very tightly, preferably in two layers. The bundle should be such that at least there are no gaps from below, otherwise not only will all the juice flow out of it, but the baking sheet will subsequently be extremely difficult to wash, and the kitchen will be filled with smoke. Also, the foil should not fit too tightly to the meat, otherwise the juice released from the boiled pork may break through the foil. There is a recipe for cooking boiled pork, according to which the meat is not laid out directly on the foil, but on a substrate of vegetables, for example, from onions and carrots - this way it not only turns out more juicy and aromatic, but the meat does not burn on the foil. Instead of foil for baking boiled pork, you can use thick-walled dishes - this way it will turn out with a more pronounced fried crust, but in this case you will have to constantly water it with the juice that collects at the bottom of the dish, and make sure that there is always enough of it, otherwise the meat will burn to the bottom.

Baked at a temperature of 180 - 200 degrees for about an hour and a half. Someone prefers not to disturb the meat during this time, and someone tries every 20 - 30 minutes to water the meat with juice or melted butter. If during this time a very small golden crust has formed, and I would like it to be more pronounced, after baking, you can slightly unfold the bundle from above and, if possible, either turn on only the top heat, but at a higher temperature, or place a metal baking sheet over the meat and also increase the temperature to 220 degrees, and after 20 minutes the meat will be covered with a delicious golden brown. It is very important here not to overdry the boiled pork, so it is best to pour juice over it first.

This recipe for cooking boiled pork can be varied at your discretion, for example, use other types of meat and spices.

Among the various gastronomic meat dishes that fill the shelves of supermarkets, shops and shops, there is one that is distinguished by naturalness, juiciness, health benefits and beauty. This is boiled pork - a piece of fresh pork, marinated and baked with spices until tender, with the perfect taste of meat - neither add nor take away.

How to cook pork tenderloin

In the old days, when the Russian stove was the center of a village dwelling, cooking pork boiled pork became not just a concoction - a sacrament. Before a big holiday - Christmas, Easter or a wedding - a pig was slaughtered. Its meat was turned into sausages, jelly, cutlets, but special attention was paid to a huge piece of pork ham, from which boiled pork was planned. The meat was separated from the bone, marinated, stuffed with garlic, carrots, peppers. They made unleavened dough, wrapped a pork ham in it with salt and spices, baked it in coals.

What part of pork is best for pork

When choosing meat for boiled pork, give preference to the back, ham, brisket or neck. It turns out well a dish of pork chop (loin) - it is very tender and not too greasy, although a moderate layer of pork fat adorns the boiled pork. You need a large whole piece of meat weighing at least a kilogram, and preferably two or two and a half. Well, if the pork has not been frozen, you should not take fresh meat either. In addition to pork, veal, lamb, and even meat from large poultry (broiler, turkey) are sometimes used.

Boiled pork recipe at home with a photo

Each family has its own secrets of cooking baked meat. Choose the best pork roast recipe in the oven to delight your family with a natural, tender, delicious delicacy. The ten recipes below are distinguished by marinade, spices, and technical points. Boiled pork can be baked in different ways: using foil, a sleeve, dough, or simply in a closed heat-resistant container. Instead of a Russian stove and coals, modern housewives use a slow cooker or oven.

in foil

• Cooking time: 2 hours (excluding marinating time).
• Cuisine: Russian.

A piece of pork neck or ham with salt and spices can be wrapped in thick foil before baking. It is important that the juice that is formed during the preparation process does not have an outlet to the outside, but remains inside the package. Boiled pork in foil retains tenderness, remains juicy, great for elite cuts for a gala dinner. Shortly before the end of baking, the foil must be opened, pour the pork with meat sauce, wait for the formation of a golden crust.

Ingredients:

• pork - 1.5 kg;
• garlic - 10-20 cloves;
• mustard with grains - 3 tbsp. l.;
• honey (liquid) - 1 tbsp. l.;
• salt, pepper, spices.

Cooking method:

1. Cut each clove of garlic into 2-6 pieces (see size). Make thin and deep cuts in the pulp, insert garlic cloves.
2. Rub pork with pepper, salt, and mustard-honey mixture. Wrap the meatloaf in foil. Important condition: leave a small hole on top for steam to escape. Before cooking the meat in mustard, leave it for a couple of hours to marinate.
3. Preheat the oven to 200-220 degrees. The roasting time of the meat is about two hours. Then the foil must be opened, pour the contents with meat juice and bake for another 10-15 minutes.

In the oven

• Servings: 10-12 persons.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Sometimes they do without foil or other packaging. Pork baked in a large piece retains its juiciness on its own, especially if you lay it with the fatter part up. Homemade pork neck pork in the oven turns out to be noble, rich, with a rich taste. It is a pity that the recipe with a photo does not convey smells. The aroma of baked meat with spices will be a reward to the hostess and will attract everyone to the table.

Ingredients:

• pork - 1.5-2 kg;
• pork fat - 250-300 g;
• salt, spices, herbs.

Cooking method:

1. Soak the pulp in a salt solution for 1.5-2 hours. For brine for each liter, take 50 g of coarse salt. You can add any spices you like.
2. Dry the soaked pork with paper towels, rub generously with spices and herbs.
3. Place wooden sticks on the bottom of the container so that a small air cushion forms between the bottom and the piece of pork.
4. Cut the fat into thin slices, lay them in an even layer on top of the meat.
5. Pour water into the bottom of the mold (approximately a glass) and make sure that it does not completely evaporate during baking. The presence of water is an important condition, otherwise the dish will burn, its taste will deteriorate.
6. Bake the meat for one and a half or two hours. Check readiness by the color of the secreted juice at the deep puncture site.

Up your sleeve

• Servings: 10-12 persons.
• Calorie content of the dish: 273 kcal per 100 g.
• Purpose: for lunch, dinner, sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Another way to cook boiled pork at home involves using a cooking sleeve or a baking bag. The process of preparing meat is not much different from that baked in foil. Pork ham in the sleeve turns out to be chic, it retains every drop of juice, every note of flavor. Stuff a piece of pork with a mixture of garlic and spices, rub with French mustard, pack and bake until tender.

Ingredients:

• pork neck - 1.5-2 kg;
• bay leaf - 6 pcs.;
• garlic - 6 cloves;
• salt - 1 tbsp. l.;
• ground pepper - 1 tsp.

Cooking method:

1. Grind bay leaves with your hands, add salt, pepper, crushed garlic. Blend the mixture thoroughly with a spoon.
2. On different sides of the meat piece, make holes with a long thin knife (20-25 punctures are enough). Put on rubber gloves and fill each hole with the salt and spice mixture.
3. Place the prepared pork in the sleeve, remove the air, seal.
4. Bake for about two hours at the most preheated oven (approximately 220 degrees).
5. If you want homemade boiled pork with a beautiful and tasty crust, open the package 10 minutes before the end. Do not forget to pour the roasted meat with the secreted juice.

Boiled ham recipe

• Cooking time: 2 hours 30 minutes.
• Servings: 10-12 persons.
• Calorie content of the dish: 244 kcal per 100 g.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Classic boiled pork is baked in the oven or oven, but this is not the only way to cook meat. If the pork is pre-boiled in onion peel, and then marinated in mustard and spices, you get a delicious, mouth-watering imitation of your favorite dish. Ready-made boiled pork ham stands in the cold for 6-10 hours, after which it is perfectly cut into thin layers and does not crumble.

Ingredients:

• pork pulp - 1.5 kg;
• onion peel - 1 handful;
• garlic - 1 head;
• salt - 1 tsp;
• mustard with grains - 1-2 tbsp. l.;
• spices.

Cooking method:

1. Boil the pork flesh in salted water with onion skins and a washed but unpeeled head of garlic. Fire must be kept to a minimum. Cooking time - 2 hours.
2. Cool the meat piece without removing it from the liquid, dry it slightly, rub with a mixture of spices and mustard, wrap in foil or film.
3. Keep the finished boiled dish in a cold place under light oppression for 6-10 hours.

In a slow cooker

• Cooking time: 2 hours 40 minutes (excluding marinating time).
• Purpose: a festive dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With the advent of the multicooker in the modern kitchen, the life of those who cook food has become noticeably simpler. Complex recipes have become simpler, long-cooked dishes are prepared faster. No exception is pork ham in a slow cooker, which even a novice hostess can cook. To do this, you need a kilogram piece of pork pulp, salt, spices, a little sunflower oil. In a wonderful electric saucepan, even boiled pork from a knuckle is excellent.

Ingredients:

• pork pulp - 1 kg;
• garlic - 5-6 cloves;
• salt, spices, mustard.

Cooking method:

1. Cut the garlic cloves into long and thin slices, insert them into deep cuts.
2. Before baking the pulp, it is rubbed with oil mixed with spices, salt, mustard, and marinated for several hours.
3. Turn on the "Frying" mode, add a little oil, fry the meat on both sides for 10-15 minutes each.
4. Change the mode to "Extinguishing". After two hours, remove the finished dish and cool it. Then cut across the grain with a sharp knife.

With soy sauce

• Servings: 10-12 persons.
• Calorie content of the dish: 277 kcal per 100 g.
• Purpose: a festive dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Home-style tasty and tender boiled pork with honey and soy sauce is obtained. This composition of the marinade allows you to get juicy meat with a delicious crust. It is perfectly cut into thin layers, suitable for sandwiches and festive slicing. The best solution for this dish is a boneless piece of loin, but if you prefer fatter pork - cook from the neck, you can't go wrong.

Ingredients:

• pork fillet - 1.5 kg;
• garlic - 8-10 cloves;
• soy sauce - 3 tbsp. l.;
• honey (liquid) - 2 tbsp. l.;
• salt; pepper.

Cooking method:

1. Before making the marinade, rub the meat with salt and pepper, stuff with garlic.
2. Mix honey with soy sauce, pour the prepared pulp with this mixture.
3. Cover the meat preparation, let it marinate for one hour.
4. Roast the pork at the maximum oven temperature for about an hour and a half. From time to time you need to pour it with the allocated meat sauce.
5. Refrigerate and serve sliced.

In mustard in the oven

• Cooking time: about 2 hours (excluding marinating time).
• Servings: 8-10 persons.
• Calorie content of the dish: 270 kcal per 100 g.
• Purpose: a festive dish, for breakfast, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The use of mustard in the preparation of meat dishes is a good Russian tradition. The taste of this popular seasoning sets off the meat theme, giving the dish a sour-spicy note. Homemade pork with mustard, baked in the oven, has always been a rich, festive, refined meal worthy of true gourmets. Try to bake meat according to this recipe for a family celebration - and pork pork at home will definitely become the main dish of the meal.

Ingredients:

• pork fillet - 1 kg;
• garlic - 5-7 cloves;
• mustard - 3 tbsp. l.;
• salt pepper.

Cooking method:

1. Stuff the meat with garlic. Divide large slices into parts.
2. Salt and pepper pork, coat with mustard. Cover and refrigerate the meat to marinate for two hours or more.
3. Wrap the pork flesh with thick food foil and bake for an hour and a half in the oven, heated to 200 degrees.
4. To make the pork have a home-style appetizing blush, open the foil, pour over the meat with juice and bake for another 10 minutes. Cool the dish well before serving.

In the test

• Cooking time: about 2.5 hours (excluding marinating time).
• Servings: 10-12 persons.
• Calorie content of the dish: 287 kcal per 100 g.
• Purpose: a festive dish, for dinner, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is not necessary to have access to a Russian oven to try the old classic homemade meat recipe. Delicious boiled pork baked in dough, it turns out great in modern ovens. For the test, you need the simplest products that can be found in any kitchen. The meat inside the bread shell retains a marvelous aroma, does not dry out, remains tender, juicy and dense.

Ingredients:

• pork pulp - 1.5 kg;
• flour - about 5 cups;
• water - 1-1.5 cups;
• garlic - 5-7 cloves;
• salt, spices.

Cooking method:

1. Wash the pork, dry it. It needs to be stuffed with garlic cloves, grated with salt, spices, covered with a film and put in the refrigerator for several hours.
2. Make a simple dough with flour and water. It should not stick to your hands and the table. Roll out a layer with a thickness of 0.5-0.7 cm, put a piece of meat in its central part, seal it. Poke two or three centimeter holes in the top of the dough to allow steam to escape.
3. Lubricate the heat-resistant form with oil, lay the prepared "pie". You need to bake it at a temperature of about 200 degrees. Cooking time is one and a half to two hours. Leave the finished dish to cool in the switched off oven.
4. Unpack the "clothes" carefully - juice will flow, a lot of juice. Keep the boiled pork in the refrigerator for at least an hour, then cut and serve.

with carrots

• Cooking time: 2 hours 30 minutes (excluding marinating time).
• Servings: 10-12 persons.
• Calorie content of the dish: 275 kcal per 100 g.
• Purpose: a festive dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to make baked pig meat, already perfect, even tastier? Stuff it with carrot slices! Pork ham with carrots and garlic is tender and tasty even at the cooking stage. Its amazing aroma will drive crazy not only your family, but also all the neighbors on the porch. Try to cook meat according to this recipe - and other pork dishes will cease to exist for you.

Ingredients:

• pork neck - 1.5 kg;
• garlic - 3-5 cloves;
• carrots (medium) - 1 pc.;
• spices, salt.

Cooking method:

1. The meat, washed and dried, should be thickly stuffed with vegetables. To do this, cut the carrots into cubes, divide large cloves of garlic into pieces.
2. Rub the surface of the meat piece with salt and spices to your taste. Wrap the pork in foil so that the juices do not leak out. Poke a hole in the top of the bag to let the steam out.
3. Marinate the harvested pulp for one or two hours. After that, bake in an oven preheated to 200 degrees for 1.5-2 hours.
4. Before making festive cuts of meat, cool it without removing the foil, and keep it in the cold for at least an hour.

Marinated in kvass

• Cooking time: 1 hour 40 minutes (excluding marinating time).
• Servings: 8-10 persons.
• Calorie content of the dish: 265 kcal per 100 g.
• Purpose: a festive dish, for sandwiches.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Just as knuckle in beer is popular in Europe, so was pork ham in kvass in Rus'. After such a marinade, pork is baked quickly - twice as fast as without it. The meat is aged in homemade rye bread kvass for about a day and baked, pre-rubbed with spices. Pork flesh marinated in kvass is baked in unleavened dough, as has been done since ancient times.

Ingredients:

• pork pulp - 1 kg;
• bread kvass - 0.5 l;
• onion - 1 pc.;
• garlic - 5-6 cloves;
• bay leaf - 3-4 pieces;
• cloves, black pepper, allspice - 7-10 pcs.;
• flour - about 5 cups;
• water - 1.5 cups.
• salt.

Cooking method:

1. Stuff the meat with garlic and soak it in kvass. Add spices and chopped onion to the marinade. Press down with a light oppression, put in a cool place. Let the pork marinate overnight.
2. Remove meat, rub with salt.
3. Get the simplest dough from flour and water, roll it out. Pack the meat in a dough envelope. Be sure to leave one or two holes for steam to escape.
4. Bake for 45-60 minutes and wait until completely cool. Remove the bread crust and cut the pork into thin slices.

in brine

• Cooking time: 2 hours (excluding the time for salting).
• Servings: 10-12 persons.
• Calorie content of the dish: 296 kcal per 100 g.
• Purpose: festive dish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Salted meat, aged in the most common salt solution, remains tender in any method of baking. Prepare a brine for boiled pork at home at the rate of 60-70 grams of coarse salt per liter. The water is boiled, in addition to salt, spices, herbs, garlic cloves are added to it. In brine, the meat is kept for a day or more. It is soaked and becomes softer, but also changes color. Baked pork after such processing is very beautiful.

Ingredients:

• pork - 1.5-2 kg
• water - 1 l;
• salt - 60-70 g;
• garlic - 6-8 cloves;
• bay leaf - 5 pcs.;
• black pepper, allspice (peas) - 10-12 pcs.;
• dried basil, ground coriander - 2 tbsp. l.;
• sunflower oil - 2 tbsp. l.;
• tomato paste - 2-3 tsp;
• ground paprika - 1 tsp

Cooking method:

1. Bring water with salt to a boil, wait for complete dissolution. Dip spices there (except paprika), chopped garlic. Cool the marinade.
2. Pour the meat, keep the day in the cold.
3. Remove meat, dry, rub with a mixture of oil, tomato and paprika.
4. Wrap the pickled pulp in foil, bake for 1.5-2 hours. Uncover 10 minutes before the end of baking so that the meat acquires a ruddy hue.

Marinade for pork tenderloin

Spices and spices, in which the meat is marinated before baking, give the dish an unforgettable taste and aroma. Marinated boiled pork can have a whole bunch of flavors. For the manufacture of brine, soy sauce, kvass, wine, beer, tomato, grape or apple juice, honey are used. You can use any spices and herbs that you think fit the meat. Rub the meat generously with seasonings - the boiled pork will absorb exactly as much flavor as necessary.

Video

I’ll start from afar: quite recently I took boiled pork for myself in some seedy canteen, and what was my surprise when it turned out to be the most delicious thing I had eaten in the last six months. I ate the meat in a matter of seconds - it was incredibly tender, juicy, moderately salty. And then I wondered, how is it cooked - maybe boiled, or stewed, or baked? Perhaps something so specific is added to it, and therefore it is simply impossible to cook such boiled pork at home? Everything turned out to be much easier.

For the first time I cooked boiled pork at home according to this recipe and it turned out very tasty. I also liked that almost nothing needs to be done - everything is extremely easy and simple. BUT: if you plan to cook boiled pork se good for dinner, then no matter how - to cook boiled pork in the oven, you will first need to marinate the meat for 1-2 days, and then simmer for another 2-3 hours. So the recipe is not fast, but it's worth it.

Boiled pork at home: recipe

• 1.5-2 kg of chilled pork (it is better to take a boneless neck, then the boiled pork will be fatty and juicy);
• fresh herbs (parsley, basil, dill);
• 1 onion;
• 5 cloves of garlic;
• lemon;
• salt pepper.

Cooking

Do not use frozen meat for cooking boiled pork, only chilled meat will do, otherwise you will not get the desired taste. I used a boneless pork neck, but you can use another part. It is better to choose meat with fatty streaks - this is a guarantee that homemade boiled pork will not turn out dry. Remember that the meat will be slightly fried and the piece will be smaller than when raw, so you need at least 1.5 kg of meat.

Marinate the meat: with a sharp knife, pierce it through in several places, pepper, add finely chopped greens and garlic, onion in half rings. Stuff some onions and garlic into the cuts in the meat. Salt the meat well, as it should be salted inside, but do not overdo it. Lastly, squeeze fresh lemon juice onto the meat (half a lemon will suffice).

Put the meat in a cup, press it down with a plate, and put something heavy on top - for example, a jar of cucumbers. Place the meat in the refrigerator for 1-2 days. Turn the meat over every other day.

After the meat has marinated, put it on the foil.

Now it is important to wrap it properly: make something like a cup from the first layer so that the juice does not leak out. Then completely wrap the meat with a second layer and a third. It is important to make several layers of foil so that the meat does not dry out in the oven. Also aboutNote that the shiny side of the foil should be on top, not the matte side!

Place the wrapped ham on a baking sheet.

Preheat oven to 200-220 about C and place the tray in the oven. The meat should immediately seize from the heat as if you are cooking it in a rustic oven. After 10-15 minutes, reduce the temperature to 160 ° C and simmer the meat for 2 hours. Then turn off the oven, and let the pork stand in it for another 20 minutes.

Good winter day!! Do you like delicious food? Then you are in the right place today! After all, the topic of the day is the most tender and super juicy pork tenderloin !!

In principle, any kind of meat is suitable for this dish: chicken, beef, and lamb. But here I love roasting pork most of all and I share with you the culinary secrets of preparing this crazy delicious dish.

The most important thing in our business is to choose the right meat:

• We take only fresh pork, evenly pink, without ammonia flavor.
• The fat should be milky white;
• Best suited ham, neck, tenderloin;
• Be sure to soak the meat before cooking;
• Do not cut fat;
• It is best to stuff a piece in checkerboard cuts;
• You can bake in foil or a sleeve.

If you have never tried this dish, then I highly recommend it!! It is not a shame to serve such meat on the festive table, and if you suddenly have it left, which I deeply doubt, then you can eat it for breakfast, because cold boiled pork is also delicious.

I offer you a very simple recipe for roasting meat, a minimum of products, but juiciness and aroma are provided to you.

Ingredients:

• Pork - 1 kg;
• Water - 1 liter;
• Garlic - 4-5 cloves;
• Bay leaf - 2 pcs.;
• Salt - 2 tablespoons;
• Black peppercorns - 1 tsp;
• Allspice - 1 tsp;
• Oregano - 1 tsp;
• Basil - 1 tsp.

Cooking method:

1. First, be sure to soak the meat, and to save time, we will soak it immediately in the marinade. To do this, dissolve salt in water, add garlic, passed through a press and herbs. Rinse the pork and place in a container, pour over the marinade and refrigerate for a day.

2. Now let's start stuffing the pulp: we make small cuts in the piece and put pieces of raw carrots, garlic and your favorite spices into them.

3. After the done manipulations, wrap the meat in foil or a sleeve and bake in the oven.

Advice!! In order for the dish not to fall apart and the piece of meat to take the correct shape, it can be tied with dense threads and removed later when the food has cooled.

4. How long to bake meat depends on weight, on average it takes from 1.5 to 3 hours. We bake at a temperature not higher than 200 degrees, the optimal degrees are 160-180.

On a note!! If you want to avoid crumbling the meat during cutting, then when it cools down, press down the dish with a weight.

Recipe for baked meat in foil

And now we will cook boiled pork in onion marinade. I really love this method, because it is suitable not only for, but also for large pieces of meat.

Ingredients:

• Pork (tenderloin) - 2 kg;
• Garlic - 1 head;
• Bow - 1 pc.;
• Dry mustard - ½ tsp;
• Salt, pepper, spices - to taste.

Cooking method:

1. We take the garlic and cut it along the clove, and then roll it in a mixture of pepper and salt. Grind the onion on a fine grater and add mustard to it. Our onion gruel-marinade is ready.

2. Now we make deep cuts in the meat and rub everything with our sauce, send it to the refrigerator for 2-3 hours.

3. Wrap the marinated meat tightly in foil and bake in the oven for 2 hours at 180 degrees. In the last 30 minutes, we check the dish for readiness by cutting and squeezing the juice - it should be colorless. 10 minutes before turning off the heat, open the foil so that the meat is browned.

Cooking pork tenderloin in brine

For the next cooking method, it is best to take boneless parts of the carcass: neck, ham or back. Spices choose any to your liking.

Ingredients:

• Pork pulp - 700-800 gr.;
• Spices - 2 tablespoons;
• Dried garlic - 1 tsp;
• Water - 1.5 l;
• Salt - 2 tablespoons;
• Bay leaf - 1-2 pcs.;
• Provence herbs - 1 tbsp.

Cooking method:

1. Boil water with the addition of Provencal herbs, salt and bay leaves. Then cool to room temperature. Rinse the pork and place in the brine so that it is completely in the water. In this form, leave the pulp in brine overnight.

2. When you take the pork out of the brine, dry it on a paper towel.

3. Now we coat with spices on all sides.

4. Take the foil and wrap the meat, preferably even in two layers. We bake everything for 1.5 hours in a preheated oven to 200 degrees.

5. We serve a beautiful dish and serve it to the table. If you want to use it as a cold snack, it is best to cool without removing the foil.

Classic oven baked ham recipe

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 !!

Ingredients:

• 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.

Cooking method:

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

2. 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.

3. Now we cut the bananas into circles, and the pineapples into slices.

4. 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.

5. Pour wine on top of everything.

6. Cover with foil and fasten all sides.

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

A whole piece of boiled pork in a sleeve for baking

In the modern world, foil has been replaced by special baking bags, and many people like to cook in them. Well, let's try this way.

Ingredients:

• Pork - 1 kg;
• Thyme - 1 tsp;
• Rosemary - 1 tsp;
• Garlic - 1 head;
• Bay leaf - 5-6 pieces;
• Salt - 1-2 tsp;
• Ground red pepper - 1 tsp;
• Pickled plums (sweet) - 8-10 pcs.

Cooking method:

Rinse the pork, dry it, make cuts all over the piece and stuff with garlic. We rub the meat with all the spices, put it in the sleeve, and put pitted pickled plums on top. We put everything on a baking sheet and send it to the oven. Bake for 2 hours at 180 degrees.

Video on how to make pork tenderloin in a slow cooker

I want to offer you another simple recipe, by the way, it turns out no worse than in the oven. In general, try and evaluate!

In conclusion, I want to say that no matter how hard we try to come up with super complex dishes, a baked piece of meat will not leave anyone indifferent. And if you used to think that it was difficult to cook juicy, fragrant boiled pork, then after reading the recipes listed above, we dispelled this myth. Everything is ingeniously simple, the main thing is to marinate the meat in advance, and then combine your favorite ingredients and everything will work out !!