Marinated meat in the oven. Onion and black pepper: juicy lamb and pork

Refuse a piece of juicy, soft and fragrant meat maybe just a vegetarian. If you have not yet become addicted to the newfangled trend of completely eliminating food of animal origin, this collection is for you. Everyone knows that to prepare a really tasty piece, it must first be marinated for several hours, or even all night. Then the meat is incredibly tender and spicy. But can you marinate?

A mistake in the choice of spices and herbs, the rejection of any alcohol-containing ingredients in favor of plain water is simply unforgivable. And even if relatives and guests do not express dissatisfaction aloud, an untouched plate will speak louder than words. Forget about the usual recipe for a while. Improve not only the taste of meat, but also your culinary skills.

For pork ribs

Ingredients

• 250 ml apple cider vinegar
• 250 ml water
• 2 tbsp. l. corn syrup

Just mix all the ingredients and fill the ribs with liquid. Cover the container with a lid and send to a cold place at least for 3-4 hours. Can add aromatic herbs to taste.

With mineral water

Ingredients

• 1.5 l carbonated mineral water
• 1 bunch of herbs (parsley, green onion, dill)
• 6 black peppercorns
• 2 tbsp. l. salt

Mix everything well. Pour the mixture over the prepared meat. We recommend leaving it like this all night. And the next day you can bake or grill the way you are used to. Mineral water makes the meat very soft and amazingly juicy.

With balsamic and mustard

Ingredients

• 80 g Dijon mustard
• 60 ml olive oil
• 60 ml white vinegar
• 15 g sage
• 2 bay leaves
• 1 tooth garlic

Mince the garlic. When combining the ingredients, stir them thoroughly. Dijon mustard, of course, will not dissolve, but the resulting mass should be more or less homogeneous. Dip the meat into it and wait a few hours.

With peanut butter

Ingredients

• 120 g peanut butter
• 80 ml soy sauce
• 60 ml balsamic vinegar
• 30 ml Worcestershire sauce
• 3 tooth garlic
• 1 bunch fresh parsley
• pepper to taste

Mince the garlic and chop the parsley. Add all other ingredients to the container. Mix everything well. Rub a piece of fillet with the mixture, wrap it up and leave it like that. for 5-6 hours in a cold place. Then you can bake in your usual way.

with pineapple

Ingredients

• 240 g canned pineapple
• 80 ml soy juice
• 80 ml honey
• 60 ml apple cider vinegar
• 2 tooth garlic
• 1 tsp ginger powder

Cut the pineapple into small cubes. Mince the garlic. As in any other case, the components must be mixed. Rub the piece of meat well. Transfer the meat to a bowl and pour over the rest of the marinade. Leave for 4 hours.

With wine vinegar

Ingredients

• 2 onions
• 2 stack grape vinegar
• 5 tooth garlic
• 2 carrots
• 1 parsley root
• 6 cloves

Clean vegetables. Chop the onion, grate the carrots and parsley root on a grater. Pass the garlic cloves through a garlic press. Now mix all the ingredients from the list. Pour the mixture over the meat for 2-3 hours.

With brown sugar

Ingredients

• 120 ml soy sauce
• 60 ml sake
• 30 g brown sugar
• 15 ml chili sauce
• 1 tooth garlic
• 1 tsp grated ginger

Connect the components. Make sure the sugar has partially dissolved into the sauce and sake. Pour the mixture over the meat of your choice. Ideally, leave the meat to marinate overnight. If you are limited in time, marinate at least 3-4 hours.

Teriyaki marinade

Ingredients

• 240 ml soy sauce
• 240 ml water
• 120 g sugar
• 60 ml Worcestershire sauce
• 45 ml white vinegar
• 45 ml vegetable oil
• 3 tsp onion powder
• 2 tsp garlic powder
• 1 tsp grated ginger

And again, all the ingredients must be mixed. Wait until the sugar is at least partially dissolved. Pour the mixture over the meat. Send it to the fridge all night. Each piece will melt in your mouth.

With whiskey

Ingredients

• 240 ml whiskey
• 180 g brown sugar
• 240 ml vegetable oil
• 120 g mustard
• 240 ml Worcestershire sauce

After all the ingredients are mixed, you can marinate the meat all night. The piece will be fragrant and soft. This marinade option is often chosen to surprise every guest.

They say we pay too much attention to what we eat turning the meal into a cult. I don’t know about you, but personally I don’t see anything criminal in this. After all, you won’t marinate meat this way every day. But for special cases, such a selection is very useful. Save, advise friends and use!

Step 1: Prepare the pork.

For baking, always take a good piece of pork, without veins, bones and with a small fat layer. Before cooking, the meat is cleaned of film and fat, just cut off all the excess with a knife. Then the pork should be rinsed with cool running water and wiped with disposable paper towels.

Step 2: Marinate the pork.

Place a piece of pork in a deep plate. Important: dishes should be glass or enameled, but in no case aluminum. Pour the meat with white wine, and then add the black peppercorns, thyme, basil, bay leaf, salt, ground black pepper, oregano, coriander. Using your hands, rub the spices all over the piece and massage it well. Cover the dish with cling film or a lid to keep debris out, and leave the pork to marinate for 2 hours. During this time, the wine will make the meat soft, and the seasonings will give a spicy taste and aroma. You do not need to refrigerate, but if you are going to extend the process for the whole night, then it is better to leave everything to cool.

Step 3: Prepare the carrots.

While the pork is soaked in the marinade, there is time to prepare the rest of the ingredients. For starters, carrots. Rinse the root vegetables and remove the peel from them. Then chop the vegetables with a grater or just cut into thin strips.

Step 4: Prepare the garlic.

Separate the garlic cloves from the head and peel, cutting off the tips. To prepare this dish, in my opinion, it does not matter exactly how you chop the garlic. You can finely chop it, or you can push it in a special press.

Step 5: Prepare the pork for roasting.

Remove marinated meat, shake off and wipe off excess moisture and seasonings with a disposable paper towel. Drain the marinade from the bowl as well. Pepper the pork again with red and black pepper, also with salt, ginger and do not forget about paprika. Rub all the seasonings over the meat with garlic.

Step 6: Roast the Pork.

Spread the foil so that you can easily wrap a piece of pork in it later. It is best to lay out two large sheets superimposed on each other in a cross. Lay the grated carrot on the foil, and then the marinated pork on it. Wrap the foil very tightly, closing the edges with your fingers. Transfer the wrapped piece of meat to a baking sheet.
Preheat oven to 200 degrees Celsius and bake the meat in it for 50-60 minutes. But for 10-15 minutes until fully cooked, the foil on top needs to be cut a little and bent back to form a small hole. Thanks to this, the meat will be covered with a light fried crust. At the end of cooking, pierce the pork with a knife or fork, if clear juice flows out of it, then the dish is ready, but if the juice is cloudy or pink, then you should leave the meat in the oven for some more time. Important: Roasting time is directly related to the size of the piece of pork meat, so if your piece is larger than indicated in the recipe, then extend the total cooking time.

Step 7: Serve the marinated pork baked in the oven.

Oven-baked pork is good both hot and cold. Therefore, it is not necessary to serve it to the table immediately after preparation. Such meat is much better and healthier than sausage, so it makes incredibly tasty sandwiches and salads.
Bon appetit!

White wine works best as a marinade, but if you don't have it on hand, you can use balsamic vinegar or lemon juice.

To reduce the time required to marinate the meat, you can make small longitudinal cuts on it or take a smaller piece initially.

The foil can be completely replaced with a special sleeve for baking.

It can be boiled, fried, steamed, over an open fire and baked. Meat is one of the essential foods, and supplies the body with all the necessary proteins and acids. At the same time, it has an amazing taste, and is always welcome to any table.

Marinade and Roasting

Most modern recipes differ from each other in the process of how to marinate meat for baking. The fact is that for ordinary frying, sauces are mainly used, cooking does not require any additional processes, but baking provides cooks with the opportunity to use various marinades to create their own recipes. It is in this heat treatment process that the fullness of the taste of such a dish is felt, which gave rise to many questions about how to marinate meat for baking.

The principle of marinating meat

In the domestic market, you can usually find pork, beef or chicken. These types of products are quite widely used in our country. And how to marinate meat for baking these particular varieties, almost any housewife knows. For pork, it is best to use dry mixes of herbs and spices. They will contribute to the appearance of their own juice and soak the product well. For beef, it is recommended to use a marinade containing acids. It can be prepared on the basis of lemon or pomegranate juice. For chicken, it is best to use curry mayonnaise.

marinating time

The question of how to marinate meat for baking is usually asked in order to clarify the time it takes for the product to be completely soaked. This happens the longest with beef, which is usually marinated for more than two hours. Forty minutes is enough for pork, and chicken can be in spices for about half an hour. Although most cooks believe that the longer the meat is infused with spices, the better.

How to marinate wings

For this type of meat, ready-made sauces or seasonings are often used. It is best to use soy sauce, to which a tablespoon of honey is added. In such a marinade, the wings are infused for about thirty minutes, after which they, together with the resulting sauce, can be put on fire, where they are stewed for twenty minutes.

How to marinate barbecue

Almost any type of marinade can be used to cook meat for barbecue. Some prefer dry spices, others use mayonnaise and mineral water, often use various alcoholic products and even honey. This is a matter of specific taste and is designed for a connoisseur of a particular cuisine. However, the correct marinade for barbecue in any performance should begin with the fact that the meat is salted. At the same time, it is imperative to put a bow in it, at any stage and in any form. It is the presence of onions that determines the correctness of pickling meat for barbecue. The time of this process for vinegar-containing or alcoholic marinades is about two hours. Other types of seasonings require a little more time. Although it is believed that an hour is enough for any meat to be marinated on a barbecue.

Beef is truly versatile for cooking meat dishes, of which there are a great many. In addition to its excellent taste, it has a huge nutritional value, and is also one of the main sources of iron necessary for health. Beef retains most of its nutrients when roasted..

To bake beef meat deliciously, you need to choose and prepare it correctly. For this purpose, only fresh and young beef is suitable.. Its age can be determined by appearance and color. A quality product should have a normal smell and a juicy pink color.

Be careful! You should refuse to buy meat that has a grayish tint, yellow streaks or an unpleasant odor.

First of all, the meat must be washed well and blotted with a paper towel. A baking dish, a wire rack, and a special form made of refractory glass, ceramics or cast iron can serve as dishes for baking. Also suitable for this purpose are devices such as foil and a sleeve.

Roast beef time in the oven

The cooking time always depends on the size of the piece and the preparation of the meat. It is recommended to bake 1 kg of beef for 1.5-2 hours, 500 g - 1-1.5 hours.

At what temperature to bake beef in the oven

Depending on the size of the piece of meat, baking temperature varies from 180 C to 200 C. It is better to preheat the oven to a temperature of 220 C, put the meat in it and after 15 minutes. reduce to 200 C.

Roast beef, which part is suitable

An important factor in preparing a delicious beef dish is choosing the right part of it for roasting. To this end it is worth giving preference to tenderloin, brisket, thick or thin edge. These are soft and tender parts that can be baked as a whole piece or steaks.

How to bake juicy beef in the oven

Beef meat is not very fatty, and in this property there are disadvantages for baking. Sometimes it gets dry. Oven-roasted beef will be juicier if you use foil or a sleeve., as well as pre-keeping it in the marinade.

Marinade for roasting beef in the oven, what to make

Marinade is a special sauce with spices, the main purpose of which is to make the meat soft and fragrant. Usually all marinades for meat have an acidic base. The ingredients can be water, kefir, lemon juice and vinegar. Spices, soy sauce, salt, onion, garlic, mustard, etc. are added to the base. Only the ratio of ingredients varies.

Beef baked in the oven will require significantly less time to fully bake if the meat is pre-marinated.

How to marinate beef for baking in the oven (pickling rules)

A piece of beef is completely immersed in the marinade and aged from an hour to a day It all depends on the particular dish. Pickled meat is saturated with the aroma of seasonings, becomes soft and almost immediately ready for baking.

Sauce for roasting beef

Properly baked beef is certainly one of the most delicious delicacies. But if you add sauce to it, you can achieve excellent taste harmony. It not only adds spice, but exquisitely highlights the taste of meat. The beef is quite lean, so it desperately needs a good sauce., which will add sharpness and brightness.

Interesting fact! Sauces were invented by the French, the legislators of all culinary delights. This happened in the 17th century. Today, all the national cuisines of the world are full of a huge number of different sauces and gravies.

The choice is a matter of taste. You can choose from existing sauces, or you can add fantasy.

This article offers a recipe for onion sauce for roast beef:

• Saute 2 onions, cut into half rings, and 3-4 cloves of grated garlic in vegetable oil until golden. Pour 2 tablespoons into the mass. flour, stirring constantly. Add 1.5 cups of broth, which can be replaced with water if desired. Mix everything, and an excellent sauce is ready, which will give the meat an incomparable taste.
• Sauce can be coated and baked meat in any way. With its help, beef acquires the desired softness, juiciness and aroma.

How to deliciously bake beef in the oven (culinary secrets)

For the most delicious beef roasting, only marinade and sauce are not enough. It will be useful to know some culinary tricks. It is in them that the secret of great specialties often lies.

Here are some of them:

Beef in mustard, baked in the oven

This option is pretty simple. Food preparation takes approximately 15 minutes. Crush 4 cloves of garlic with a little black pepper (1.5 tsp) and salt (1 tsp). Grate 1 kg of beef pulp with the mixture and gently pierce it with a fork or thin knife in several places.

Shake a glass of vegetable oil with mustard (150 g). With this mass, completely coat the meat and, shifting it into a shallow form, put in the oven, where to bake for 1.5 hours at 200 C. Lightly garnished with herbs, serve. The result will delight you with great taste.

Beef baked in the oven with potatoes

Another easy-to-make option is perfect for a quick dinner. Cut 500 g of beef pulp into steaks and beat a little with a hammer. Peel 5-6 medium potatoes and 2 onions. Cut potatoes into slices, and onions into rings.

Spread a baking sheet with 2 tbsp. oil, lay the steaks on it and season with salt and pepper. Put an even layer of onion rings on the meat, top with a layer of potato slices, sprinkle with salt and pepper. Place a piece of foil on a baking sheet, sealing the edges tightly.

Baked beef in the oven with potatoes will be tastier if you lay a layer of young zucchini cut into circles on top.

Put in the oven and bake at 180 C for about an hour. This dish should be served hot. The main convenience is the absence of additional hassle with the preparation of a side dish.

Beef baked with vegetables in the oven

The recipe does not involve a separate side dish, as it will be vegetables baked with meat. 500 g beef pulp cut into steaks. 1 tbsp dilute vegetable oil with 2 tbsp. soy sauce and 1 tbsp. balsamic vinegar in a separate bowl. There also report 1 tbsp. honey, and mix thoroughly.

Put the grated garlic and meat pieces into the prepared marinade. Marinate 2 hours. Separately, prepare vegetable stew: cut 1 medium carrot into circles, 1 onion and 1 pod of sweet pepper into half rings. All vegetables are well fried in oil for 10 minutes, seasoned with salt and pepper.

After shifting the vegetables into a mold, quickly fry the pickled meat in the same pan. After a little pepper, put it on top of the vegetables. Put in the oven and bake for 30 minutes. at 180 C. This versatile recipe can be used for a weekday dinner, and for a festive one.

Beef baked in the oven with cheese

A very simple and valuable recipe, thanks to which you get amazingly tasty beef. Although the cooking process lasts more than two hours, the preparation of the products itself does not take much time. Grate a 500-gram piece of beef fillet with salt and pepper (1 tsp each).

Cut 2 garlic cloves into circles. Stuff the meat with them, making long transverse cuts with a knife. Place the beef in a deep pan. Dilute in a separate container 1 tbsp. mayonnaise, 2 tbsp. sour cream and 2 cups cold boiled water. Pour the mixture into a baking sheet, adding bay leaf.

Bake in the oven for 2 hours at 200 C. Shortly before readiness, pour 50 g of grated cheese on top of the meat. The dish is best served hot. Cheese crust gives the beef a beautiful, festive look and unique flavor. Chopped chunks of meat can be poured with the resulting sauce.

Beef with prunes baked in the oven

This recipe has an original taste. This dish is best prepared for the festive table, it will make a splash among the guests. Rinse prunes (about 30 pieces) and pour boiling water over them. Prepare mustard sauce from 4 tbsp. mustard and 2 tbsp. mayonnaise, sprinkled with salt and pepper to taste.

In a piece of beef pulp (1 kg), make transverse cuts into which carefully insert the prunes. Coat meat with mustard sauce and wrap tightly in foil. Put in the refrigerator, and after an hour - in the oven. Hold for 1.5 hours at 200 C. This wonderful and fragrant dish will delight guests.

Beef slices baked in the oven

This recipe is more suitable as a second course for dinner and will not take much time. Cut 700 g of beef pulp into pieces and beat with a hammer. Season with salt and pepper. Pour a little oil into a baking sheet and place the prepared meat on it, spreading each piece with 1 tsp. mayonnaise.

Cut 4 onions into rings and sprinkle over the meat. Finely chop 2 medium tomatoes and 4 cloves of garlic, pour in 2 tbsp. tomato paste and stir. Cover the meat with the resulting mass and pour a little grated cheese on top. 1 hour bake in the oven at 200 C. Any side dish can be prepared.

Beef on the bone baked in the oven

This option is prepared quickly, easily, does not require any special culinary tricks, but it turns out an incredibly tasty dish. In this case, an entrecote on the bone is required (4 pieces of 300 g each). Brush each steak with olive oil (1 tsp), season with salt and pepper. For 30 min. leave in the kitchen.

Lay foil on a baking sheet, put the steaks. Bake best under the top grill at the highest temperature 5 minutes. on one side and 4 min. with another. Next, remove the meat and let it stand for 5 minutes, and you can safely serve it on the table with a side dish.

Beef cutlets baked in the oven

The recipe for baked beef cutlets will bring joy to any hostess. Simplicity, economy, no lengthy preparation, and at the same time, maximum taste and benefit. 500 g of beef cut into pieces and grind in a meat grinder with 1 onion.

Add 1 egg, salt, pepper and fresh herbs to taste. For juiciness, minced meat can be supplemented with 1 tbsp. sour cream. Lay foil on a baking sheet, spread the formed cutlets on it. Top them tightly with another sheet of foil. 45 min. bake at 180 C.

Shortly before the meat is ready, remove the top sheet so that a crust appears on the cutlets. Remove from oven, let cool 5 minutes. and serve with any side dish.

Beef baked in the oven in a piece of foil

This option cooks faster than usual. This recipe is suitable for everyday table, and for the holiday. It will take 1 kg of beef pulp. 1 carrot and 10 garlic cloves cut into circles.

Gently stuff them with meat, after making long cuts in it. Rub it thoroughly with salt and pepper, and try to wrap it tightly in foil. Place in the oven at 200 C for 1 hour.

How long to bake beef in the oven in foil

The use of foil significantly reduces the cooking time. Meat cooks fairly quickly inside. Therefore, at a temperature of 200 C, the process can take only 1 hour.

Beef baked in the oven in a sleeve piece

It is better to marinate beef in the evening so that you can start cooking in the morning. 2 tbsp salt and 1 tsp. Pour granulated sugar into 1 liter of water. Pour in the same 2 tbsp. l. lemon juice. Put a piece of beef weighing 800 g into the resulting marinade.

The solution should completely cover it. Throw in 1 bay leaf and 4 peppercorns. Place some weight on top, and marinate for 12 hours. In the morning, first prepare the sauce by stirring in a separate bowl 2 tbsp. l. mustard with 2 tbsp. l. vegetable oil.

Sprinkle all this with 1 tsp. pepper. Coat the finished piece of beef with this mixture. 8 garlic cloves cut into circles. Carefully stuffing them with meat, hold for 45 minutes. in the kitchen. Next, put it in a sleeve and add half a glass of warm water. Bake at 180 C.

After a while, the water in the sleeve will boil, this will be a sign that it is time to reduce the temperature to 150 C. Leave in the oven for another 1.5 hours. At the end of the process, keep the meat in the switched off oven. After 20 min. You can take it out and serve it hot.

How much to bake beef in the oven in the sleeve

The roasting time of beef using a sleeve varies between 1-1.5 hours. And it entirely depends on the size of the piece of beef pulp. To speed up the process, a small amount of water is added to the sleeve.

The use of such devices as foil with a sleeve in the culinary business has several advantages:

• The meat is obtained in its own juice and without the use of oil;
• The meat is perfectly cooked comes out soft and quite juicy;
• The nutritional value of such meat is higher than that prepared in other ways;
• Clean baking sheet and oven. All fat remains in the foil or in the sleeve;
• Time cooking is reduced.

The secret of the sleeve is in the profiled seam through which steam can escape.

Which of the two methods is preferable? There is no single answer to this question. It all depends on what dish is being prepared. Some housewives prefer to bake in the sleeve, because of the convenience. The sleeve does not tear and, unlike foil, does not stick to the meat.

Others prefer foil. It is believed that the meat is tastier because of the crust. And the sleeve, in their opinion, does not always close tightly, there is a risk of staining the oven. In general, these preferences are very individual.

How to bake marbled beef in the oven

Marbled beef represents the best parts of the tenderloin, which has muscle fat layers in the form of a marble pattern. The price category of such meat is much higher than others. Preparing it is quite simple, but it takes time.

The end result is a sumptuous dish that will take center stage on the festive table. Tie up 2.5 kg of marbled beef on the ribs using kitchen string to avoid losing shape.

In addition to the tenderloin, there are other better parts presented in this diagram.

Brush it with olive oil (about 4 tbsp), sprinkle evenly with 1 tsp. salt and 1/4 tsp. pepper. Mix in oregano, rosemary and basil herbs. 1 tsp pour this mixture on top. Put the meat in the form with the ribs down and 20 minutes. keep in the oven at 200 C.

Then take it out and cover tightly with a layer of foil. Bake at 160 C for another 2 hours. At the end of the process, remove the meat, let it stand for 15 minutes, then serve hot and sliced.

Pros and cons of the product Miratorg (beef for baking)

Miratorg offers a semi-finished product - pickled beef in baking bags. This is very convenient because it does not require time for preparation.

Steak Striploin Miratorg marbled beef.

The marinade completely saturates the meat with fragrant spices, and the hostess only needs to bake the finished product right in the package and get a wonderful dish. In our busy life, the opportunity to cook such a hearty, tasty and, moreover, a beautiful dinner in a hurry is just a gift.

What is the calorie content of beef baked in the oven

Oven-baked beef retains all the valuable nutrients while beef meat contains a small amount of calories: from 106 to 180 kcal per 100 g of product.

Instructions and recipe: How to brew beer at home. Benefits of homemade beer

Watch a video on how to properly cook beef baked in the oven:

From this video you will learn how to bake beef in the sleeve:

All the best to you and good luck with your culinary experiments!

To get really fragrant and tasty meat, it must first be prepared. One of the main culinary tricks is pickling, which helps to give pork bright flavors, tenderness and a special aroma. In addition, marinating meat will significantly reduce the cooking time. Pork is often a soft meat, so you should not make a too aggressive marinade, but it is very important to enrich the taste and aroma of this meat with the help of spices.

Recipes are for 1 kg of pork

• Mineral water (highly carbonated) - 1/2 l
• Onion - 3 pcs
• Lemon - 1 pc.

Onion cut into rings. Mix lemon juice with mineral water. Put the pork pieces and onions in a marinating dish in layers, salt and pepper each layer to taste. Pour in a mixture of mineral water and lemon juice, cover and leave to marinate for 1 hour.

Delicious marinade for pork

• Apple cider vinegar - 100 ml
• Olive oil - 100 ml
• Honey - 3 tbsp. spoons
• Mustard - 3 tbsp. spoons
• Garlic - 6 cloves
• Salt, black pepper, spices - to taste

In a bowl, whisk together oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut the pork into portions and carefully roll in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate overnight. Before cooking, remove the meat from the refrigerator and let stand for 15 minutes at room temperature.

Pork marinade with lemon

• Lemon - 1 pc.
• Onion - 2 pcs (large)
• Salt, black pepper, nutmeg - to taste

Squeeze the juice of a lemon into a glass, which is then filled to the top with water. Cut onions into rings. Put a layer of pork cut into portions into enameled or plastic dishes, sprinkle with salt and spices. Then put a layer of onion on top and pour it with a tablespoon of diluted lemon juice. Repeat the alternation of layers until the meat runs out. You don’t need to put onions on the last layer of meat, just salt, sprinkle with spices and pour over lemon juice. Close the dish with meat lid and leave for 6 hours in a cool place.

Vinegar pork marinade

• Onion - 2 pcs
• Vinegar 6% - 100 ml
• Vegetable oil - 50 ml
• Salt - to taste
• Seasoning for meat - 1.5 tbsp. spoons

Onion cut into half rings, add salt, spices, oil and pour vinegar. Mix marinade thoroughly with pre-cut pork and leave for at least 4 hours in a cool place.

Soy marinade for pork

• Soy sauce - 1 cup
• Onion - 2 pcs
• Garlic - 4 cloves
• Sugar - 5 tbsp. spoons
• Vegetable oil - 4 tbsp. spoons
• Salt, ground black pepper - to taste
• Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste

Chop onion and garlic. In a bowl, mix onion, garlic, soy sauce, salt, sugar, ginger, spices and vegetable oil. Add chopped pork and mix thoroughly. Cover the bowl with a lid or plastic wrap and refrigerate for 3 hours, stirring occasionally.

Kiwi marinade for pork

• Kiwi - 2 pieces
• Lemon - 1/2 piece
• Salt, ground black pepper - 1 teaspoon each
• Spices - to taste

Pork (whole piece or sliced) rub with salt, pepper and spices. Peel the kiwi and chop with a blender (or grate). Add lemon juice to the kiwi pulp, mix well. Coat the pork with the mixture. Wrap the meat in cling film and send to a cold place for 4 - 8 hours (depending on the size of the pieces of pork).

Pork wine marinade

• Red dry wine - 1 glass.
• Onion - 4 pcs
• Garlic - 4 cloves
• Salt, ground red pepper - to taste.

Mix wine, salt, finely chopped garlic, chopped onion rings in a bowl, add pieces of pork. Mix everything thoroughly and leave for three hours at room temperature.

Pork beer marinade

• Light beer - 1/2 l
• Onion - 4 pcs
• Salt, black pepper - to taste
• Bay leaf - 2 pcs

Onion cut into half rings. Chop the pork and put it together with the onion in a marinating container. Add parsley, salt and pepper. Pour the meat with beer so that it completely covers the pork. Leave to marinate for 4 hours, and mix well half an hour before cooking.

Marinade for pork on kefir

• Kefir - 1/2 l
• Onion - 2 pcs
• Suneli hops (or other spices) - 1 teaspoon
• Salt, ground black pepper - to taste

Cut the onion into half rings and put in a container for pickling. Add salt, pepper and spices. Mix everything thoroughly with pork pieces. Pour the meat with kefir, mix again and leave for at least 3 hours in a cold place.

Marinade for pork with mustard

• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Onion - 2 pcs
• Water - 1 glass
• Lemon - 1/2 piece
• Salt, white ground pepper - 1 teaspoon each

Mix mustard with mayonnaise, coriander, pepper, lemon juice. Salt the pre-cut and beaten meat, roll it well in the marinade and put it in a plastic bag. Pour the rest of the marinade over there. Leave to marinate first for one hour at room temperature, then for 3 hours - in a cold place.

Sweet and sour marinade for pork

• Tomato paste - 100 g
• Garlic - 4 cloves
• Onion - 2 pcs
• Juice of 1 lemon
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Dill and fresh parsley - in a small bunch
• Dried barberry - 1 teaspoon (optional)

Onion cut into rings. Grind garlic and greens, combine with all seasonings, tomato paste, onion, lemon juice, sugar and salt. Pour marinade over chopped meat and mix gently. Leave to marinate at room temperature for 2 hours (in the refrigerator overnight).

Marinade for pork with mineral water

• Mineral water highly carbonated - 1/2 l
• Mustard beans - 1 teaspoon
• Onion - 2 pcs
• Dried zira - 1 teaspoon
• Salt - 1 teaspoon
• Bay leaf - 3 pcs
• Black and red ground pepper - 1/2 teaspoon each

Cut the onion into rings, combine with all the seasonings, mineral water, bay leaf and salt. Pour the marinade over the meat cut into large pieces and mix gently. Leave to marinate at room temperature for 30 minutes.

Marinade for pork on sour cream

• Sour cream 20% - 250 g
• Garlic - 4 cloves
• Onion - 2 pcs
• Mustard - 1 tbsp. spoon
• Salt - 1 teaspoon
• Rosemary and parsley (fresh or dry)
• Black ground pepper - 1 teaspoon

Onion cut into rings. Grind garlic and herbs, combine with seasonings, sour cream, onions, mustard and salt. Mix the meat cut into pieces with the marinade and leave to marinate for 2 hours in the refrigerator.

Marinades for pork dishes

In order to get fragrant and tasty pork dishes, it must first be marinated. The marinade will significantly reduce the cooking time, as well as give the pork a bright flavor, tenderness and a special aroma. Pork is not tough meat, so you don’t need to make a marinade that is too aggressive, but enriching the taste and aroma of this meat with the help of various spices is very important.

Recipes are for 1 kg of meat

Marinade for pork chops

• Water - 1 glass
• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Lemon - 1/2 piece
• Onion - 2 pcs
• Bay leaf - 2 pcs
• Salt, white ground pepper, coriander - 1 teaspoon each

Mix water, mustard, lemon juice, mayonnaise and spices in a deep bowl. Salt the pre-cut and beaten meat on both sides and roll in the marinade. Cover the bowl with a lid or cling film and leave at room temperature for 1 hour, then place in a cold place for 3 hours.

Marinade for roast pork

• Soy sauce - 150 ml
• Garlic - 5 cloves
• Paprika - 1 teaspoon

Cut the pork into portions across the fibers and beat off. Mince garlic and mix with soy sauce. Try the sauce for salt. If there is not enough salt, then add salt, if there is a lot, you can dilute the sauce with water. Add paprika to the marinade. Put the meat in a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the bowl with cling film and refrigerate overnight.

Marinade for pork steak

• Lemon - 1/2 piece
• Sesame oil (can be olive) - 3 tbsp. spoons
• Ketchup - 2 tbsp. spoons
• Garlic - 3 cloves
• Salt, red, black ground pepper - 1/2 teaspoon each
• bunch of dill

Cut the pork into steaks and lightly beat off. Mix sesame oil with lemon juice, black pepper and salt. Thoroughly grease the meat with marinade, wrap in cling film and leave for 3 hours in the refrigerator. Prepare a hot seasoning from ketchup, minced garlic, red pepper and chopped dill. Grease the marinated steaks with this seasoning and let stand for half an hour.

Marinade for pork in the oven

• Mustard - 2 tbsp. spoons
• Mayonnaise - 2 tbsp. spoons
• Onion - 1 pc.
• Garlic - 6 cloves
• Salt, black pepper, paprika - 1 teaspoon each

Chop the onion and garlic, mix with the rest of the ingredients and carefully coat the meat with the mixture (whole piece or cut into portions), leave overnight in a cold place.

Pork marinade for roasting

• Mustard - 1 tbsp. spoon
• Honey - 1 tbsp. spoon
• Garlic - 5 cloves
• Olive oil - 50 ml
• Salt, black pepper, paprika, coriander - 1 teaspoon each

Cut off excess fat from a piece of meat, rinse under water and wipe dry. Mix spices with salt and carefully rub the mixture into the meat. Leave for 15 minutes. At this time, prepare a marinade from any liquid honey, mustard, oil and minced garlic, combining and mixing them well. Spread a piece of pork with marinade and put in a deep bowl. Tighten the bowl with cling film and refrigerate for 2 days (if the meat is cut into small pieces, then marinating overnight is enough). It is best to bake pork marinated in this way in the oven, wrapping the meat in food foil.

Marinade for pork in a pan

• Lemon - 1/2 piece
• Olive oil - 100 ml
• Egg - 1 pc.
• Salt, black pepper, spices - 1 teaspoon each

This marinade is suitable for frying pork in a pan, and for grilling. To prepare the marinade, you need to beat olive oil with lemon juice, egg, salt and spices. Rinse the pork under water, cut into pieces no more than 2 cm wide, lightly beat off. Roll the pork pieces in the marinade, put in a bag and leave in the refrigerator for 3 hours.