Roasted pork meat. Juicy pork in the oven - a simple recipe

2 kg pork (part of a shoulder or ham with skin),
salt,
ground black pepper,
dry italian herbs,
2-3 garlic cloves
vegetable oil 1 tbsp. spoon,
2 tbsp. l. prepared table mustard,
1 st. l. french mustard(grains),
1 egg yolk,
2 tbsp. spoons oatmeal or small breadcrumbs

Cooking process:

Wash whole piece of meat running water, dry on a cutting board or pat dry with a cloth towel.

Prepare frosting. Grind both mustards with yolk, mix with oatmeal (ground breadcrumbs can be used instead of oatmeal).

Pour in a spoon vegetable oil, mix.

From the side of the skin with a sharp knife, make cuts at an angle of 45 degrees, cutting through the skin and part of the fatty layer.
You should get a pattern in the form of a grid (as in the following photos). In addition to the aesthetic component, this procedure for preparing pork for baking allows excess fat to be rendered during cooking.

Grate a part of the carcass with crushed garlic, salt, pepper with dry aromatic herbs.

Apply mustard glaze with a spoon, grind.

Line a roaster or baking dish with a rim parchment paper or just brush with oil. The first option seems more practical to me. Lay the prepared piece of pork in the marinade with the skin side up.

Preheat the oven to 180 degrees.

Next, cook the dish in a preheated oven at the specified temperature until cooked. Advice on how to calculate how much to bake pork or any other meat in a whole piece. It takes 1 hour for 1 kg of weight. That is, a piece of 2 kg will be baked for about 2 hours. And yet, boneless meat will be baked 10-15 minutes earlier.

In the middle of the process, it will need to be turned over. Thus, a dry and fried skin, similar to cracklings, will be at the bottom.

Juice will be released from the meat during the cooking process.

The pork skin will become soft, but will not lose its beautiful ruddy color.

Readiness is checked by a deep puncture of the knife,

meat juice should be clear, without blood.

During the roasting of a meat dish in the oven, you can do a side dish. It is best if it is vegetables.

There is another option delicious side dish to pork in the manner German cuisine their sauerkraut.

How to cook stewed sauerkraut for meat

Products for garnish:

500 - 600 g sauerkraut,
1 onion
1 st. l. butter,
1 glass apple juice.

Onion must be chopped and fried in oil. Squeeze the cabbage, if it is coarsely chopped, chop a little, add to the onion.

Pour a glass of apple juice into the pan, wait for it to boil, make small fire, close the lid, simmer for 15 minutes.

Put the baked pork on a dish, cut into slices or pieces. Serve with eggplant or stewed cabbage.

You can garnish with chopped parsley if you like.

So, if you want the table to be decorated with a nutritious tasty dish, start cooking glazed pork, and your beloved friend - the oven will help you with this!

Bon appetit!

Sincerely, Anyuta.

IN Lately wise housewives are increasingly trusting the process of its preparation to multicookers, because while the dish is being prepared without your participation, you can do a lot of useful things and devote some time to yourself.

04.07.2018

Suitable for cooking in the oven, in principle, almost any pork. However, it is still believed that the most delicious are the baked ham, neck or shoulder blade.

Pork baked in foil: a step by step recipe

Ingredients:

1 kg of meat;
4 cloves of garlic;
2 laurels;
salt;
sour cream or mayonnaise;
pepper, rosemary;
vegetable oil.

Prepare marinade for meat. Squeeze mayonnaise into a bowl and add garlic cloves crushed into gruel, ground lavrushka powder and other spices.

Lubricate the pork liberally with the resulting sauce and leave to infuse in the refrigerator for 3-4 hours. Wrap the meat in foil and bake at 200 ° C for half an hour.

Remove the pork from the cabinet, make a cut on the foil and put back in the oven for another 15-20 minutes. This procedure is necessary so that the meat is well browned.

Pork roasted in foil is best served with boiled potatoes. This dish goes very well with vegetable summer salads.

Pork baked with vegetables in pots: a simple recipe

With vegetables, baked pork is lighter and does not seem so greasy.

Ingredients:

600 g pork;
2 pcs each - carrots, peppers, eggplants, onions;
6 potatoes;
4 sprigs of fresh dill;
1 tbsp vegetable oil.

Eggplant for cooking pork with vegetables cut into half rings. Remove the stem. To rid eggplants of bitterness, salt them, hold them in salt for 20 minutes and rinse in cold water.

bow and bell pepper chop into small cubes, carrots into strips, and tomatoes into half rings. Remove the peel from the tomatoes by scalding them with boiling water.

Rinse the meat with water and cut into cubes of about 1.5x1.5 cm. Fry the pork over medium heat in a pan with onions until half cooked. Peel the potatoes and cut lengthwise into 4-6 pieces.

Rinse the pots and put in them in layers:

potatoes;
pork;
pepper;
carrot;
eggplant;
tomatoes.

Pour a little salt into each pot and pour about ¾ of boiled chilled water. Put the containers with pork and vegetables in an oven preheated to 200 ° C. After an hour, remove the pots from the oven and add a sprig of dill to each.

Pork steaks with mustard and honey

This dish is perfect for the holiday table.

Ingredients:

300-400 g of pork;
1 tsp of thick natural honey;
1 h/l strong mustard;
½ tsp seasoning for barbecue;
3 cloves of garlic;
pepper, salt.

Cut the roast pork into thin steaks and beat lightly with a hammer. From crushed garlic, honey, mustard, salt and spices prepare the marinade.

Grease the steaks on both sides with sauce and put them in the refrigerator to soften for about half an hour. You can skip this step if you wish. But in this case, the meat will be baked a little longer in the future.

Put the pickled pork in a pan or on a baking sheet and bake in the oven at a temperature not exceeding 200 ° C. Steaks will be ready in 40-45 minutes. Serve this dish, like any other baked pork, of course, you need to hot.

How to bake pork with sour cream

Ingredients:

500 g pork fillet;
500 g sour cream;
onions and carrots - 1 pc;
vegetable oil.

To prepare this dish, cut the meat into pieces and place in a baking dish. Squeeze the garlic and mix the gruel with the chopped green dill. Put the resulting mass into the meat and mix everything well.

Chop the onion and lightly fry in vegetable oil. Put the onion on the meat and pour sour cream on top. Salt, pepper the pork and mix everything thoroughly. Bake at 180°C for 45 minutes.

Pork baked with potatoes

Ingredients:

600 g of meat;
1 kg of potatoes;
100 g butter;
2 onions;
mayonnaise and sour cream - 6 tbsp each;
150 g of cheese;
½ cup broth;
2 cloves of garlic;
coriander, dried herbs, thyme, ground pepper.

Wash the meat and pat dry with paper towels. Cut the pork into steaks about 1 cm thick. Cover each piece with a thin plastic wrap and beat off.

In order for the meat to subsequently bake quickly, rub spices and salt into it and leave to marinate for 15-30 minutes. While the pork is infused, cut the onion into half rings. Peel the potatoes, cut into thin slices and season with salt. Large tubers pre-cut into two parts lengthwise.

Mix sour cream and mayonnaise and put crushed garlic into the mixture. Pour the sauce over the chopped potatoes and mix everything together.

Put the pieces of butter on the bottom of the baking dish. Spread the meat over them. Lay the onion on top.

Pour into mold meat broth or boiled water. Lay the potatoes on top of the meat sour cream sauce and evenly distribute it over the surface.

Preheat the oven to 180°C and place the mold in it. Roast the pork for 30 minutes until the potatoes are golden brown.

After half an hour, remove the potatoes with meat from the oven and sprinkle with grated cheese on top. Put the dish back in the oven for another 30 minutes.

Pork with pears step by step

Ingredients:

1 kg pork neck;
3 pears;
100 g cranberries or lingonberries;
50 ml red wine;
¾ teaspoons of salt;
2 tbsp vegetable oil;
2 pinches nutmeg;
1 tbsp lemon juice;
1/3 tsp pepper;
salt.

To prepare the marinade, combine nutmeg, salt, pepper, oil and wine. Rinse the meat thoroughly and cut into plates about 1.5 cm thick, without cutting to the end about 1 cm. Coat the pork with marinade.

Wash the pears and remove the core with seeds from them. Cut fruit into thin slices. Sprinkle each slice with lemon juice.

Put the meat on foil, rolled up in 3 layers. Insert a pear plate into each cut. Put cranberries or lingonberries between meat and plates. Pour some berries on top of the neck itself.

Wrap meat tightly in foil. Roast pork at 180°C for about 50 minutes. Remove the pork from the oven, unscrew the edges of the foil and bake the meat for another 20 minutes. before the formation of a ruddy crust.

Baked pork "Bear paw"

Ingredients:

1.5 kg of pork;
4 eggs;
5 potatoes;
6 cloves of garlic;
200 g of hard cheese;
spices for roasting meat;
vegetable oil;
salt.

Cut the meat into palm-thick steaks. Beat the pork and coat with garlic, salt and spices on all sides.

Peel and grate potatoes coarse grater. Break eggs and salt into a bowl with potatoes. Beat the mass with a fork until foam appears.

Put two tablespoons of the potato-egg mass on the bottom of the plate. Place meat on top. Cover the steak with two more tablespoons of potato mixture.

Carefully transfer the meat to the pan and fry for 1 minute on each side. Do the same with the other pieces of pork.

Transfer the fried steaks with potatoes to a greased form. Grate the cheese coarsely and sprinkle over the meat. Put the mold in the oven and keep the meat there at a temperature of 200 ° C for 20 minutes. Every juicy steak serve on a separate plate

Pork in the sleeve

Ingredients:

1.5 kg of pork;
4 cloves of garlic;
2 bay leaves;
3 tsp each of coriander, Provence herbs and ground coriander;
3 tsp salt.

Prepare marinade for meat. To do this, in 1 liter of boiled hot water put two tablespoons of salt, coriander and Provence herbs. Add bay leaf and mix everything.

Cool the brine and dip the meat into it. Hold the pork in a salt solution with spices for 3-6 hours. Remove the meat from the brine and pat dry with a towel.

Rub the pork with the remaining salt, coriander and Provence herbs. Cut the garlic cloves into thin slices and stuff the meat with them.

Put the pork in the sleeve, add the bay leaf. Tie the ends of the sleeve and cut a few holes in its upper part.

Put the pork in the sleeve on a baking sheet and bake in a preheated oven for 1 hour at a temperature of 180 ° C.

After an hour, to check the readiness of the dish, cut the sleeve and pierce the meat with a knife. The juice flowing from the pork should be clear and light.

Leave the baked meat in the oven for about 10 more minutes. in an open sleeve. This is necessary so that the top side of the pork is browned.

Pork roll with pomegranate sauce

Ingredients:

2 kg pork neck;
1 bell pepper;
6 cloves of garlic;
1 tsp mustard seeds;
1 tbsp grant sauce;
2 bay leaves;
1 tsp mustard seeds;
100 g of mayonnaise;
2 tsp mustard;
pepper.

To prepare the filling, cut the pepper into small cubes and chop the garlic into small pieces. Mix these ingredients.

Cut the meat in a spiral and grease pomegranate sauce. Salt the pork on all sides and pepper it. Roll the pork into a roll, wrap with cling film and marinate for an hour in the refrigerator

Prepare the sauce in a separate bowl. To do this, put mustard and mustard seeds, mayonnaise, and bay leaf crushed by hand in a bowl. Mix the ingredients well with a spoon.

Remove the roll from the refrigerator, unwrap it and coat with sauce. Spread the pepper and garlic over the meat. Roll up again as tightly as possible. Brush the outside of the roll as well. Bake the meat in the oven for 1.5-2 hours until tender.

Pork baked with Italian herbs

Ingredients:

2 kg pork with skin;
dry Italian herbs;
salt and pepper;
4 cloves of garlic;
1 tbsp vegetable oil;
2 tbsp mustard;
1 egg yolk;
2 tbsp breadcrumbs;
1 tbsp French grain mustard

Rinse the pork piece and pat dry with a towel. Prepare glaze for meat. To do this, mix both types of mustard and add mashed egg yolk to them. Add spoon to mixture sunflower oil and breadcrumbs.

Rub pork with crushed garlic, salt, pepper and herbs. On the skin make cuts in the form of a grid. When baked, fat will be rendered out of them, as a result of which the meat will turn out to be leaner.

Apply glaze to meat and rub it evenly over the entire surface of the piece. Place the meat on a foil-lined baking sheet, skin side up.

Send the pork to bake in an oven preheated to 180 ° C. After an hour, remove the baking sheet and turn the piece over to the other side. Pork with Italian herbs will be ready in about another 1 hour.

Be sure to wrap the neck with a thick thread in the form of a grid before laying it in the oven. Such meat does not hold its shape well and when baked it can turn into a “cake”.

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

Juicy pork baked in the oven in foil

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

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

Bake carbonate in a piece on a baking sheet

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

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

The readiness of the dish is checked by a cut on the pork - if it stands out clear juice, so you can try the treat.

Delicious pork skewers in the oven

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

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

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

The juiciest meat in French

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

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

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

Pork medallions - a restaurant-level dish

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

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

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

Chops in the oven

Ingredients: half a kilo pork loin, 2 large raw eggs, 110 g cheese, 2 ripe tomatoes, 60 g of sifted flour, half a bunch of herbs, 3 pinches of salt, freshly ground pepper.

Pork is cut into large pieces (about 2 cm thick). Next, the meat is covered with a film or bag and beaten off with the blunt side of the hammer (without cloves).
The prepared slices are rubbed with salt, pepper, rolled in flour and immersed in whipped until a light foam appears. raw eggs.
Next, the blanks are fried literally for a minute on each side in a hot frying pan.
The browned meat is transferred to a baking sheet. Chopped greens are poured on top of it and thin slices of tomatoes are laid out. Pork is topped with grated cheese.

Pork chops in the oven are baked for 10-12 minutes (no more, so as not to overdry the meat).

Original taste with pineapple

Ingredients: jar canned fruit, 720 g meat, 230 g cheese, pepper, salt.

It is best to use the lean part pork carcass. The meat is washed, dried and cut into portioned steaks. The blanks are lightly beaten with a kitchen hammer, after which they are rubbed with a mixture of salt and pepper.
Pork slices are sent to an oiled baking sheet. On top of each of them is laid out on a fruit ring from a jar. There should be no excess syrup on pineapples.
The meat is sent to bake in a very hot oven for half an hour (210-220 degrees).
The cheese is cut into square slices and laid out on an almost finished dish.

Pork baked in a sleeve

Ingredients: 820 g loin, 3 small. spoons of hot mustard, freshly ground black pepper, 1 tsp. liquid honey, pinch spicy paprika, salt, 2 tsp. soy sauce, a pinch of thyme.

The meat is washed, dried and cut into an accordion (not completely).
From the remaining components is prepared spicy marinade. They coat the pork well on all sides.
Prepared meat is placed in a roasting sleeve. Its ends are twisted. Pork will be marinated for at least 14 hours. It is best to leave it in the cold for a day.
Next, the pork in the sleeve is baked for 60-70 minutes at 210 degrees in the oven.

It is delicious to eat such meat both hot and cold.

How to bake a steak from meat?

Ingredients: 470 g of pork pulp, 6-7 black peppercorns, 25 ml of soy sauce, salt and paprika to taste, refined oil.

The meat is sliced with a very sharp knife. large pieces across the fibers. Their thickness should be about 3 cm.
The slices are carefully beaten off with the blunt side of a kitchen hammer so as not to damage the fibers.
The prepared pieces are pierced with a fork in several places - this is necessary so that the marinade penetrates well into the meat.
The remaining products are mixed into the marinade. They rub the pork well and leave for a few minutes.
Next, the meat is sprinkled with odorless oil and laid out on a baking sheet with a thick bottom.
The container is sent to the middle shelf of the oven, heated to 240 degrees. On each side, the pieces are cooked for 8-9 minutes. If there is such a function, at the end you can use the grill for a couple of minutes.

Ready-to-eat pork steaks are delicious served with assorted vegetables.

Harmonica in the oven

Ingredients: 730 g boneless loin, 2 large tomatoes, 4-6 teeth. fresh garlic, 220 g cheese, 1 small. a spoonful of coarse salt, freshly ground pepper.

A piece of pork is well washed, dried and cut into thick slices, but not completely. Should be kinda meat accordion. She salts and peppers.
Cheese, tomatoes and garlic are cut into medium slices. The latter, to taste, can simply be passed through the press.
The resulting slices stuff the gaps between the meat pieces.
Next, the workpiece is wrapped with several layers of foil, lubricated refined oil and sent for 60-70 minutes in the oven at 190 degrees.

If you want the pork accordion to turn brown in the oven, it is baked uncoated for another 12-15 minutes. You can additionally sprinkle grated cheese on top of the dish.

With mushrooms and cheese

Ingredients: 2 pork steak, 120 g fresh champignons, 70 ml freshly squeezed orange juice, small onion, 90 g of cheese, homemade mayonnaise or fat sour cream, 3 large spoons of soy sauce, spices, fresh garlic to taste, rock salt.

The steaks are well beaten with a special hammer through several layers of film, after which they are rubbed with salt and spices.
Top the meat with a mixture of freshly squeezed orange juice with soy sauce and leave for 40-50 minutes to marinate.
At this time, pieces of champignons and onion cubes are fried in well-heated oil until tender.
The steaks are squeezed out of the marinade, laid out on an oiled baking sheet and generously sprinkled with hot onion-mushroom filling.
Coarsely grated cheese, mixed with crushed garlic and homemade mayonnaise / sour cream. The resulting mass is laid out on steaks.

Pork with mushrooms is baked in the oven for about half an hour at 190 degrees. Served hot.

Potato and pork casserole

Ingredients: 320 g of meat, 8-9 potatoes, onion, raw egg, 2 large spoons of soy sauce, 60 g of cheese, 3 large spoons each heavy cream and sour cream, processed cheese, fine salt, Provencal herbs.

Prepared meat is cut into thin slices and, if desired, lightly beaten. Then it is transferred to a deep container, salted, peppered and poured with soy sauce.
The potatoes are peeled and thinly sliced.
In a separate bowl, beat the egg, cream and sour cream until smooth.
The potatoes are salted and combined with the filling from the previous step.
The meat is first laid out in an oiled heat-resistant form. Next come onion half rings (half), plates processed cheese and half a potato.
Then the remaining onion, filling, the rest of the potatoes are distributed and Provence herbs are poured out.

Pork in the oven with potatoes will be baked for 45-55 minutes at 190 degrees. A few minutes before fully prepared the dish is sprinkled with grated hard cheese.

Pork ribs in Provence herbs

Ingredients: a kilo of pork ribs, a large orange, 1-3 teeth. fresh garlic, 5-6 rosemary leaves, a mixture of Provence herbs, coarse salt, 2 tbsp. l. sweet mustard.

Ribs must be chosen from big amount meat on them. If they are frozen, thaw them first. meat product to room temperature, rinse and dry with paper towels. The product does not need to be cut.
Next, the ribs are smeared with salt and mustard. These components must be thoroughly rubbed into the meat so that it marinates better and faster.
The prepared pork is covered with cling film so that its surface does not dry out, and is rearranged in the cold for 3-4 hours.
The ribs are laid out on an oiled baking sheet. Provence herbs are sprinkled on top, rosemary is laid out and crushed garlic is scattered.
Half of an orange is sliced thin slices and laid out for meat. fruit pieces additionally marinate pork and improve its taste. Ribs are poured with juice from the second half.

The meat will be baked at 180-190 degrees for about half an hour.

With kiwi

Ingredients: 430 g of meat pulp, 3-4 kiwi, 120 g of hard cheese, a mixture of peppers, rock salt.

Prepared pork is cut into arbitrary pieces.
Kiwi is peeled and cut into circles, the thickness of which does not exceed half a centimeter. Fruit is best taken ripe, soft.
The cheese is rubbed on a coarse grater.
Meat is first laid out in an oiled heat-resistant container. Pork should be salted and peppered to taste. At this stage, you can use any favorite spices.
over meat pieces kiwi circles are laid out in an even layer.
Next is the grated cheese.
A treat is being prepared at 180-190 degrees for 35-45 minutes.

According to this recipe, baked pork is especially juicy and soft. Kiwi gives the dish an interesting, spicy sourness.

Bavarian meat loaf

Ingredients: half a kilo minced meat pork, 320 g mixed minced meat(beef + pork), a glass of ice water, 40 g of starch, 15-20 g of salt, a pinch each ground ginger, white pepper, cardamom and nutmeg, 0.5 g ascorbic acid, 5 g baking powder based on E450 phosphate.

All declared spices are mixed in one container. Including baking powder, salt and ascorbic acid.
Starch dissolves in ice water.
Two types of minced meat are combined. A mixture of spices is poured to them and a starch solution is poured.
The mass is whipped with a special nozzle of the mixer "hooks" for 5-6 minutes at minimum speed. As a result, a very sticky minced meat should be in the bowl.
Rectangular heat-resistant form is lubricated with the thinnest layer of oil.
The resulting sticky minced meat is laid out in it.
The surface is neatly levelled. If desired, you can make any pattern on it - this will decorate the future bread.
The dish will be baked for 45-50 minutes at 160 degrees.
When the treat has cooled slightly, it can be turned over onto a flat rectangular dish.

It remains to cut the resulting meat loaf in portions and serve. It is delicious both hot and cold.

Baked pork ham with honey crust

Ingredients: Ham 2.5 kilograms, 2 whole heads of garlic, half a glass pineapple juice, 1 small a spoonful of spicy mustard, dry rosemary and suneli hops, salt, 4 large spoons of liquid honey, a handful of black peppercorns.

First of all, the ham is poured with cold salted water with black peppercorns. You can also add a couple of bay leaves to taste here. In this form, the meat is left all night.
Next, in the ham, you need to make several miniature cuts over the entire surface and insert plates of fresh peeled garlic into them.
From above, the prepared meat is rubbed with a mixture of salt, all the declared spices, honey, mustard and pineapple juice.
The ham is placed on an oiled baking sheet, and garlic cloves are wrapped around the pork.

The dish is baked at 180-190 degrees for 60-70 minutes. Periodically, the meat is poured with the secreted juice.

in soy sauce

Ingredients: 320-420 g pork neck, 25 ml soy sauce, 2 rosemary stalks, 2 pinches of salt.

Pork is cut into small slices and immersed in a deep bowl. Top the meat with soy sauce and sprinkle with rosemary leaves.
The meat preparations are lightly salted and kneaded in a bowl with your hands so that they are saturated with marinade.
The pork slices are transferred to a baking dish and poured over all the soy sauce from the bowl.
At 200-210 degrees, the dish will bake for 30-40 minutes.

The smaller pork pieces the less time it takes to cook.

Holiday rolls with mushrooms

Ingredients: 630 g pork fillet, 420 g champignons, 2 pcs. raw eggs and onions, 160 g Russian cheese, a full glass of very heavy cream, table salt, a mixture of peppers.

The onion is very finely chopped and fried until golden in hot oil.
Then small pieces of mushrooms are poured to it. Together, the products are fried until all the water has evaporated.
Eggs are hard-boiled, cut into cubes and mixed with onion-mushroom fried.
Cheese is added to the future filling. It is best to pre-grate it on a smaller grater.
All components of the filling are mixed, salted to taste and peppered.
Pork is washed, dried with paper towels and cut into thin steaks
Rolls are rolled from meat. Inside each of them is laid a mixture of eggs and mushrooms.
On the sides, the resulting structures are fixed with toothpicks.
Each roll is fried until golden brown on all sides. In the process of cooking, toothpicks are gradually removed from them.
The stuffed blanks are transferred to a heat-resistant container and poured with a mixture of cream and a small amount of water. The liquid can be salted.

The prepared shank is placed in a deep saucepan. Light beer with all the spices is poured on top. Coarsely chopped carrots, whole garlic and one onion are added. Food is cooked on low heat for 2-2.5 hours.
In a separate bowl, dark beer is mixed with butter, sugar, mustard, honey and a couple of spoons of broth from a saucepan. The mass is boiled until completely dissolved. granulated sugar and salt to taste at the end.
The boiled shank cools, small cuts are made on its surface. The meat is laid out on a baking sheet, sprinkled with the remaining chopped onion and sent for 25 minutes to a well-heated oven.
Then the meat is turned over, poured abundantly with the sauce from the second step and baked for the same amount of time.

As a side dish to this meat dish delicious to serve stew or sauerkraut. The shank goes well with any herbs and fresh vegetables.

Pork ham

Ingredients: 730-830 g meat pulp, small. a spoonful of dry garlic, 2 large spoons of a special mixture of spices for pork, 1.5 liters of water, 2 large spoons of table salt, a couple of bay leaves, large spoon provencal herbs.

The preparation of such a dish begins with brine. IN enamel saucepan filtered water is sent to the stove. All Provence herbs, table salt and lavrushka are poured into it at once. When the liquid boils, it is removed from the heat and cooled to room temperature.
Pork one large piece it is well washed and immersed in the cooled brine - it should be completely covered with liquid.
The meat is left in fragrant brine all night long.
Next, the pork is removed from the pan and dried with paper napkins.
The prepared piece of meat is coated on all sides with the selected mixture of spices and dry garlic.
Pork is tightly wrapped in 1-2 layers of foil. The coating must be well fixed so that meat juice does not flow out of the structure. Otherwise, the dish will turn out dry.
The future boiled pork is sent to bake for 80-90 minutes at 190-200 degrees in the oven.

Finished fragrant dish served to guests both hot and cold.

How to cook pork cordon bleu?

Ingredients: 2 pork steaks, 60 g Dutch cheese, 80 g ham, large raw egg, 2 large spoons fat milk, 1 large spoonful of poppy seeds, freshly ground black pepper, a handful of bread crumbs, coarse salt, flour.

Meat slices through cling film well beaten off with a heavy kitchen hammer with cloves. Top the pork well with a mixture of freshly ground black pepper and salt. Meat blanks are left for a few minutes.
Ham and hard cheese cut into rectangular plates, after which they are placed in the middle of the prepared pieces of pork. Some housewives experiment with such a dish and use processed, cottage cheese or other soft cheese.
The meat fillet, together with the filling of cheese and ham, rolls up into a tight roll.
Poppy and cracker crumbs are mixed on the first flat plate, wheat flour is poured on the second.
In a separate deep bowl, the egg is beaten with a small amount pepper and salt. Milk is poured into the mixture and the ingredients are mixed.
The resulting blanks are first rolled in flour, then immersed in egg mixture and, finally, breaded in poppy seeds with crumbs.

The part of the brisket, on which the skin is located, rolls boiling water and then dry well with paper towels. On the surface of the prepared skin, shallow frequent transverse incisions are made. They should be about 1 cm apart.
The brisket is rubbed with salt and left on the table for half an hour.
Next, the pork should be stuffed with finely chopped garlic. It is inserted in large quantities into cuts in the skin. To make the dish bright taste, there should be a lot of garlic.
Pork is wrapped in foil and left in a cool place for 2-3 hours.
Next, the coating is removed from the meat and the piece is placed in a baking dish with the skin up. Pork is sprinkled with a mixture of peppers and sprinkled with oil.

The brisket is first baked for about half an hour at 220-230 degrees. Further, the cooking process continues at 200-210 degrees for another 40-45 minutes.

Chopped cutlets
Ingredients: 730 g pork, 2 raw eggs, onion, 3-4 garlic cloves, 3 tbsp. l. Very fat sour cream, the same amount of semolina and potato starch, 1 small a spoonful of spicy mustard, black pepper, salt.
Washed and dried pork is cut into small pieces. This must be done using sharp knife. Do not use a blender or meat grinder. small pieces meat should be felt in the finished dish.
In the same way, purified onion and sleeps with pork.
Raw eggs are broken into a bowl with meat, all the declared bulk components are added, as well as sour cream, mustard and crushed garlic.
The ingredients are very thoroughly mixed with a wide spoon - a homogeneous mass should be in the bowl. The resulting minced meat is sent to the cool for about half an hour.
After the specified time, you can start frying chopped cutlets. To do this, it warms up well in a frying pan. a large number of refined oil.
Tablespoon in fat laid out meat pancakes. They are fried on both sides over medium heat, and at the end they are moved to napkins to remove excess fat.

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

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

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

pork pulp (weighing about 1.2 kg)

2-2.5 tsp salt

5 pieces. bay leaves

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

Difficulty level: it's incredibly simple

Proposed course of action:

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

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

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

First, add salt to the meat.

Then we start up the usual black ground pepper.

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

So, add hops-suneli seasoning to the meat.

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

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

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

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

In such temperature regime we bake the meat for 40 minutes and then lower it to 180 and cook for another half hour.

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

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

Since no one in my family has yet joined the slender ranks of vegetarians, I cook meat often and in different ways. Cutlets, schnitzels, stews, goulash, roasts, steaks and other entrecote consistently occupy 5-7 positions in the weekly menu. But if dinner needs to be prepared quickly and without surprises (which, as usual, are rarely pleasant), I have only one option - pork in the oven. All recipes with photos, simple and tasty, were selected according to the principle “I would cook this and eat it at least once”. Dishes are equally suitable for a holiday, and for "just like that." It will be delicious!

How to bake pork in the oven so that it is juicy (the easiest recipe and tips)

To make the baked meat tender, tasty and not overdried, choose moderately fatty and soft part carcasses - neck, ham, shoulder blade. Also, loin, brisket, ribs are suitable for cooking in the oven. A piece of meat should be whole, with small internal layers of fat. If the pork is lean (carbonate, tenderloin), it is necessary to create a layer of fat artificially before baking. For example, wrap the meat in thin strips of bacon or a fat net, stuff it or overlay it with pieces of lard.
For baking, it is better to choose voluminous pieces, flat ones - it is advisable to cook on a grill or a pan.
Bake a piece weighing 800-1000 g in an oven preheated to 180 degrees for 80-90 minutes. To make pork more juicy, cook it at 220-230 degrees for the first 15 minutes, then lower the temperature to 180.
You can bake pork in a special bag or sleeve, in foil, just on a baking sheet or in a heat-resistant form. When using a heat-resistant bag (sleeve or foil), it is cut from above 15-20 minutes before the end of cooking. Then the pork will be baked to a delicious golden brown.
So that the dish does not turn out tough, salt is not added to the marinade. The workpiece is salted just before being sent to the oven.
Potatoes and other vegetables can be baked with pork. vegetable garnish soaked in meat juice and it turns out very tasty.
Pork on the bone will take a little longer to cook, but will be less dry.
Check for doneness with a food probe thermometer. The temperature inside the meat should be around 75 degrees. You can also pierce the piece at the thickest part or near the bone with a wooden skewer. If clear juice flows without any admixture of blood or ichor, the dish is ready.

The most popular marinade recipes

Aromatic marinating mixtures are used to soften the meat and give it a certain taste. There are many options for making marinades. Here are the most popular ones:

sour cream + mustard + garlic;
soy sauce+ honey + vegetable oil;
vegetable oil + dry spices (zira, mustard, ground pepper mixture, coriander, paprika, garlic, marjoram, cumin, basil, etc. in any variations);
onions, cut into half rings or smashed in a blender;
lemon, ketchup, garlic, dill.

Marinate pork for 1 hour at room temperature. For more long time put it in a cold place. To speed up the marinating process, you can cover main ingredient small flat plate and put a load on it.

Pork baked in the form of an accordion with onion and mushroom filling

It looks spectacular and appetizing, it is prepared simply and relatively quickly, but it turns out very tasty and fragrant.

Ingredients:

Step by step instructions:

Frozen mushrooms need to be thawed. And rinse thoroughly in cold water. I had a mixture of forest mushrooms. Mushrooms are also suitable for cooking pork in this way. Rinse and dry them. And then cut into thin slices. Fresh Forest mushrooms clean and boil until done. Throw it in a colander.
Put the prepared mushrooms on a dry heated frying pan. Cook, stirring, until the liquid has evaporated. Then pour in 1-2 tbsp. l. vegetable oil. Roast a little. Remove from skillet to a separate bowl.
Cut the onion into rings or half rings of medium thickness.
Fry until translucent in the oil left over from the mushrooms.
Prepare the pork. Wash from bone fragments, dry with paper towels. If there is a lot of external fat, remove the excess. Make 4-6 transverse cuts at a distance of about 2 cm from each other. Do not cut a little to the end so that the piece remains whole. You should get an "accordion", as in the photo.
Prepare the marinade. Crush the garlic with a press. Add dry spices and vegetable oil (50 ml) to it. Stir. Lubricate the pork. Marinate 1-3 hours.
Salt the meat. Between the accordion plates, place the onion with mushrooms. Transfer to a baking sheet or mold. Pour over the rest of the marinade.
Cook pork in an oven preheated to 230 degrees for 10-15 minutes. Reduce heat to medium heat (180 degrees). Bake the "accordion" for about an hour. During cooking, take out the dish several times and pour over it with rendered fat. You can also bake harmonica pork with tomatoes and cheese, I already wrote about this option. Serve hot.

Pork with potato side dish in the oven - a simple and delicious dinner

If there is no time to cook two dishes for dinner, cook one, but versatile. For example, this. Both meat and garnish will be ready in about an hour of passive cooking.

Required products:

Recipe with photo:

Make a marinade based on vegetable oil and dry spices. You can choose seasonings according to your taste. I used mustard seeds, some coriander, cumin and dried rosemary. Mix everything in a small bowl.
Brush washed and cleaned pork with marinade. Marinate for 40-60 minutes at room temperature.
Wash and peel potatoes. Cut into slices or cubes.
Pour in to potato slices paprika, ground pepper. Put chopped garlic in there. Add some salt.
Pour in the oil. Stir.
Spread the potatoes on the bottom of the pan.
Salt the marinated pork. Place on potatoes.
Cook in an oven preheated to 190 degrees. Baking time - 60-80 minutes.

Skewers on wooden skewers

These skewers are incredibly simple to prepare, but they turn out insanely delicious. Even better than on the grill!

To prepare the dish you will need:

How to cook:

The preparation is insanely simple. Wash and dry the meat. Cut into pieces the size of a matchbox. Most delicious barbecue in the oven it will turn out from pork of medium fat content. I recommend taking the neck part.
Place the main ingredient in a bowl. Peel and chop the onion with a grater. You can also beat it in a blender to the state of gruel.
Add spices for barbecue. I had ready set. Its composition: coriander, black pepper, paprika, basil, thyme and cumin, no third-party additives and preservatives.
Pour in sunflower oil.
Stir. Marinate the pork for about an hour.
Thread the pieces of meat onto wooden skewers, 4-5 pieces each. If the pork is “lean”, you can pass a strip of lard (fresh) between the slices.
Place on a baking sheet lined with foil or parchment paper. Salt the skewers.
For the first 7-10 minutes, cook at a temperature of 250 degrees so that a crust forms on the pork and all the juice remains inside. Then turn down the heat intensity. Bake the skewers for another 10-15 minutes until done. There is one more interesting way cooking barbecue in the oven - using a conventional glass jar. detailed photos you can read the instructions.

Pork in apricot glaze

Non-standard approach to cooking meat. Don't worry, dessert won't work. Sourish apricot jam, spicy mustard and salty soy sauce will harmoniously complement the main ingredient.

List of required products:

How to bake pork in soy-apricot glaze in the oven (recipe with photo):

Peel the garlic and cut into thin slices.
Feed them pork. Rub the meat with salt and pepper.
Place in a sleeve/baking bag or wrap in foil. Cook at 180 degrees in a preheated oven. Approximate time- 45-55 minutes.
Prepare frosting. Mix apricot jam, mustard, soy sauce.
Remove pork from oven. Expand it.
Lubricate with the prepared mixture.
Return to oven. If there is a grill, it is better to put it on it. Slightly increase the baking temperature (up to 200 degrees). If you have a grill function, you can turn it on. Cook the savory meat for another 15-20 minutes, until the icing sets. It turns out very tasty and quite simple.