If you think that you already know the taste of this dish, you are mistaken, because you have not yet tried something that is truly delicious. You can only do this when you buy everything that we have prescribed for you in the recipes.
To make the dish tasty, you need to choose the right products for it. What is meant? Quality meat that is always fresh and tasty.
Immediately pay attention to the color of the product, which should be pink. The surface must be damp, but not dry or slippery. There should be no spots, overflows in other shades and colors.
The aroma should be pleasant, there should not be smells of spices or spices. Such an aroma suggests that they tried to make the meat attractive in smell, removing rottenness.
Hue always indicates the age of the animal, and this applies not only to pigs. The darker the color, the older the animal was and, of course, old meat will take a long time to cook. So for the preparation of a delicate dish, it is better to choose a lighter color, but, of course, within the normal range.
In order to buy fresh, chilled meat, you have to feel it. The seller must provide such an opportunity. When pressed, the meat should immediately return to its original shape. If he needs a few seconds to do this, be sure that the product has already been frozen an unknown number of times.
Pork baked in foil in the oven
| Ingredients | Quantity |
|---|---|
| garlic | - 5 pieces |
| mayonnaise | - 30 ml |
| butter | - 15 ml |
| spices | - 20 g |
| pork | - 900 g |
| black pepper | - 3 pinches |
| rosemary | - 1 branch |
| salt | - 10 g |
| laurel leaf | - 2 pcs |
Cooking time
calories per 100 grams
The most classic recipe, as always, will be the first. This is for those who like standard combinations without any experiments there. Delicious and easy!
How to cook:
Tip: Another way to get a golden crust is to grease the meat with honey, but be prepared that he will also give away his sweetness.
Recipe for pork in foil baked in the oven in slices
This recipe is also quite simple, but it is designed immediately for a beautiful, portioned serving. Therefore, if you are waiting for guests, it suits you.
How much time - 1 hour and 25 minutes + pickling.
What is the calorie content - 248 calories.
How to cook:
- Rinse the meat and, as usual, clean as desired;
- Cut it into pieces of the desired size and put in a bowl;
- Remove the “packing” and wash the onions, cut the heads with feathers;
- Add mustard to it, mix well;
- Supplement the mass with spices, pour in a little oil, salt;
- Combine the ingredients to get the marinade;
- Pour it over the pork and knead the pieces well with your hands to distribute everything evenly;
- Fold a sheet of foil in a double layer and put the meat on it;
- Place a second, similarly folded sheet on top and fasten the edges with the bottom one;
- Leave for one hour, and then place for the same time in a hot oven;
- Its temperature by that time should reach 200 degrees.
Tip: If you're having trouble getting the edges of the foil together, you can use just one sheet. To do this, put the meat on the foil and then roll out the roll to cover the meat with it.
Aromatic pork in foil in orange marinade
This recipe is already more suitable for gourmets, since at the end the dish has a rather unusual taste, so to speak, for an amateur. Of course, it is insanely delicious, worth a try, but, unfortunately, not everyone welcomes such experiments.
How much time - 2 hours and 30 minutes.
What is the calorie content - 226 calories.
How to cook:
- Wash the orange and cut it in half;
- Squeeze juice from both halves directly into a bowl;
- Do the same with half a lemon;
- Peel the garlic, cut it into slices;
- Peel the onion and rinse, crumble with a kitchen hatchet;
- Rinse the pork, clean it, if desired;
- Place in a bowl and add garlic, onion, orange and lemon juice, mustard and spices to taste;
- Further, all this must be kneaded with your hands in order to fully soak the pork;
- Transfer the whole mass into a bag or sleeve for baking, wrap and knead;
- Put in the refrigerator for a day for the most thorough pickling;
- Once every few hours, you can get the meat and crush it;
- When the time has passed, cover the form or baking sheet with foil and put the mass from the refrigerator there;
- Wrap the foil carefully so as not to tear and so that there are no holes anywhere;
- Bake half a kilo of meat for half an hour, and then another 25 minutes. That is, if a piece weighed one kilogram, then it is baked for only one hour, if three kilograms, then three hours +, respectively, another twenty-five minutes;
- Five minutes before the end of cooking, look into the oven and open the foil so that the pork is browned;
- Then transfer the meat to a dish and cover with foil;
- While it cools a little, pour the marinade from the baking sheet into a blender;
- Pour into sauce and serve with meat.
Tip: a purchased product can also be used as juice.
Gourmet pork in foil Italian style
Perhaps someone will say that the dish tastes no different from the classic version. But if you've ever tasted real Italian herbs, you'll know the difference from the first bite. Particularly picky guests can serve a glass of dry white, but Italian, with the dish.
How much time - 2 hours and 15 minutes.
What is the calorie content - 112 calories.
How to cook:
- Rinse the neck, peel it if desired and then dry it;
- Make incisions on the meat of such a size that later you can “cut” them and serve the dish in portions;
- Peel the garlic and chop it into slices;
- Wash the tomatoes, remove the green parts and cut into rings;
- Lay out a sheet of foil and brush it with olive oil;
- Sprinkle evenly with half of the herbs and other spices to taste,
- Put the meat on top and put slices of garlic and tomato into the cuts;
- Top the pork with herbs and spices, too;
- Wrap the pork in foil and place on a baking sheet;
- Bake at 180 Celsius for about two hours.
Tip: for an even more “Italian” taste and aroma, you can put a branch of basil and rosemary on the meat, bake with them.
Juicy pork in foil with raisins and carrots
Another delicious experiment that can be safely carried out with baked meat. Add more dried fruits to taste to "finish" your special meal.
How much time is 1 hour and 20 minutes.
What is the calorie content - 158 calories.
How to cook:
- Place a whole piece of pork on a large cutting board and cut lengthwise, but not completely, in order to get a “booklet” as a result;
- Rinse the meat, if desired, you can clean it;
- Dry and beat it off a little from the inside;
- Grate with spices by hand, also with salt and black pepper;
- Peel and rinse the carrots, place it on the whole meat;
- Put a bay leaf there, sprinkle raisins and wrap the pork so that these components are inside;
- Peel the onion and cut into half rings;
- Lay out a sheet of foil, on top of it half the chopped onion;
- Next, put the meat and the rest of the onion on top, drizzle with oil;
- Wrap the edges of the foil so that neither steam nor juice from the meat comes out;
- Place in the oven for one hour at 190 degrees.
Tip: onions can be chopped not only in half rings, it can be absolutely any size or shape that you like.
- You can use soy sauce for the marinade. It will give the dish a more unusual flavor. But in this case, do not forget to exclude salt, otherwise the dish will be salted and, as a result, spoiled;
- To get a beautiful, ruddy and somewhere even crispy crust, you need to pull the meat out of the oven a few (10-15) minutes before the end of cooking and break the foil. Then in this place you will get what you want. Another proven method is to lubricate the meat with a mixture of butter and honey. Of course he will give up his sweetness, but it will be tasty;
- To make the pork insanely fragrant, you can put a sprig of some kind of spicy herb on its surface. For example, it can be rosemary, thyme, basil, and so on.
This dish is not only suitable for a family lunch or dinner. It can also be served to guests, as it is so tasty that they will be delighted and will not leave without an addition. Don't believe? Check it out for yourself to be sure.
Only meat can be tastier than meat, men say. And tender and juicy pork baked in foil is much healthier and tastier than sausage. The advantage of this recipe is just in the cooking method, the foil retains all the juices and the meat can be cooked without excess oil and fat, even without mayonnaise. Absolutely any part of the animal carcass is suitable for roasting pork in foil. Despite the fact that this is pork, I’m not afraid to classify this dish as a dietary dish, provided that you choose lean, low-fat pieces.
These are available on the shoulder blade and the loin (the part that is also called the cutlet on the bone). Well, you will get the most tender and juicy pork neck in foil.
Such a meat dish can sparkle with different shades of taste and you won’t get bored for a very long time if you marinate pork flesh in a whole piece or meat on the bone in different marinades. The most common and fastest marinade is, of course, mayonnaise. We will not use it today, just mention it.
Meat can be marinated in an acidic environment with lemon slices, tomatoes, plum puree, applesauce, mustard marinade, kiwi puree, kefir, natural yogurt. Delicious baked pork in foil goes well with a bouquet of spices for meat and garlic. I will offer you my simple recipe for baked meat marinated in onions with lemon.
Pork baked in foil
Ingredients:
- A piece of pork weighing 1-2 kg,
- Onions - 3-4 pieces,
- Garlic - 2 cloves,
- Lemon - 1 piece,
- Salt - to taste
- Dry oregano - 1 tablespoon
- A mixture of peppers - 0.5 teaspoon,
- Sour cream - 2-3 tablespoons.
- Foil for baking.
Cooking process:
The larger the piece of meat, the juicier it is, but it will take longer to marinate whole and bake. Using this rule, I try to choose either an oblong piece of pork, or several pieces weighing no more than 1-1.5 kg.
This time the choice fell on a low-fat loin, one part was on the bone, the other without it.
Rinse pork under running water, pat dry with paper towels. Grate the garlic on a fine grater or crush with a garlic press. Onion cut into thin rings. Squeeze juice from lemon.
Grate the meat with a whole piece of salt, a mixture of ground peppers, dry oregano. Salt the onion a little so that it begins to give juice, pour over lemon juice and mash with your hands. In a deep cup (stainless, enameled or glass, but by no means aluminum), place the meat, cover it with onions and leave to marinate for several hours.
Place each piece of pork without juice, but with onions, on a sheet of foil, brush with sour cream on top and roll up.
Baked pork is cooked in an oven preheated to 200 degrees Celsius for 15 minutes, then the temperature is reduced to 180 degrees and baked until tender. The total cooking time depends on the weight, size and thickness of the piece and can be 45 minutes - 1 hour 30 minutes. When piercing a piece, not red juice should come out, but transparent. It is important not to overdry the meat so that it remains juicy and tender. About 15 minutes before the end of the cooking time, unfold the foil and allow the top to brown.
We take out the baked pork in foil from the oven, cut into slices and serve with vegetables and herbs.
Baked meat is good and cold, like. A piece of homemade bread, meat on top - here's a delicious sandwich made from natural products!
Bon appetit and good recipes to you!
Juicy baked pork is the best dish for a holiday, as well as for a full lunch or dinner. We have all the secrets of cooking juicy pork!
If you don’t know how to surprise guests and household members, then make a juicy pork accordion in the oven. The baked meat delicacy looks simply enchanting. It will become a bright accent of an everyday dinner or lunch, but it will also be able to adequately decorate a festive menu. At the same time, the dish baked in the oven turns out to be unsurpassed: tender, appetizing and fragrant. Its taste can literally drive anyone who has not become a vegetarian crazy. After all, the meat is amazing and just melts in your mouth. In addition, the original way of presenting not only looks very impressive. It will not be difficult to divide the harmonica pork prepared in this way into portions.
- cheese - 200 g;
- boneless pork loin - 700 g;
- garlic - 5 cloves;
- tomatoes - 2 pcs.;
- ground black pepper - ½ tsp;
- salt - 1 tsp
It is not difficult to cope with the preparation of the original meat dish. The main thing is to follow the instructions in the process of working on a juicy and appetizing pork accordion in the oven. Recommendations with photos and a simple sequence of steps will allow you to get an amazing delicacy at the end, even if you have never cooked anything like this before.
First you need to prepare the pork loin. It will need to be washed and dried. Pork should be cut, but this will need to be done in a special way. A boneless loin does not cut through to the base. It is necessary to form slices that will literally crumble in different directions, but stick together, since the common base is preserved. The thickness of each slice should be about 1.5 cm. Then the meat preparation is sprinkled with pepper and salt.
Cheese should be cut into slices. Garlic must be peeled and also cut into several plates. Tomatoes will need to be washed, wiped with a clean kitchen towel and cut into thin circles.
Now comes the most important and interesting stage in the preparation of meat accordion. Pork must be stuffed. Garlic slices are distributed between all slices of meat.
Then it follows between each piece of pork to spread out circles of tomatoes.
It remains only to distribute slices of cheese next to the tomatoes and garlic. If you like cheese baked in the oven, you can put two slices. This will make the pork harmonica more fragrant, tender and juicy. In addition, the cheese gives the meat additional piquant notes.
On a baking sheet should be folded in several layers of food foil. It will need to be oiled. Our prepared pork accordion is laid out on top. The foil on all sides will need to be thoroughly wrapped, no gaps should remain. Pork accordion in foil is sent for an hour to the oven, previously brought to 180 degrees Celsius.
When about a quarter of an hour remains in the oven before the end of the baking process of the pork accordion, you will need to remove the dish from the oven. The foil should be very carefully and carefully, so as not to burn yourself, slightly open. This is necessary so that the meat is well reddened and acquires an appetizing shade.
Here is our delicious dish! As you can see, the process of cooking a pork accordion in foil in the oven is not so complicated.
Recipe 2: how to cook pork in the oven juicy (step by step with a photo)
The dish turns out juicy, fragrant and tasty. Alternatively, wrap the meat in foil, so it will turn out more juicy.
- spices (pepper, salt, cloves)
- small piece of pork meat
Wash the meat, dry it with a napkin, make small parallel cuts on top with a knife. Then rub the pork with spices and stick a few cloves into it.
Put the meat in the oven, heated to 200 degrees for 20 minutes, then reduce the temperature to 180 and bake for another 30-40 minutes. When it is almost ready - you can grease the top with sour cream for a golden crust. Allow the cooked meat to cool slightly, then cut into slices and serve.
Bon Appetit!
Recipe 3: Oven-baked juicy pork in foil
Before we pack the pork in foil, we season it with salt, pepper, garlic, you can also add your favorite rosemary, thyme, basil. And then we grease it with mayonnaise, the amount of which we ourselves regulate depending on how many spices we used. Do not forget that pork is already quite fatty meat, so do not overdo it with mayonnaise. We leave the meat in the marinade for a couple of hours, so that it is sufficiently soaked and gaining all the flavors from seasonings. Sometimes, I put such meat for 10-12 hours in a cold place, then it turns out so juicy, fragrant and tender that it is impossible not to cook it again and again.
And then the baking process itself. Here it is important to observe the temperature regime, because for the first half hour we bake the meat at high temperatures, and then lower the degree and bake until it is ready.
- fresh meat (pork) - 1 kg,
- salt - 1-2 tsp,
- pepper (ground) - 0.5 tsp,
- mayonnaise - 1-2 tbsp. l,
- garlic - 4-6 cloves,
- spices, bay leaf,
- sunflower oil - 1 tbsp. l.
The most important step is the preparation of raw meat. To do this, take a piece of meat, clean it from unnecessary films and excess fat. Next, rinse thoroughly in water to wash it from the remnants of blood. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.
Now we are preparing a mixture for sprinkling and marinating meat. First, squeeze the peeled garlic through a press.
After greasing on all sides with mayonnaise sauce.
We put the meat in a cold place so that it is saturated with marinade. Set the time for this process based on your preferences.
Now we wrap the pork in foil, it is better to take it in several layers. Next, put it on the bottom of the baking sheet, and so that it does not burn, grease it lightly with oil.
First, we cook the meat at a temperature of 200-220 degrees, and after half an hour we reduce the temperature to 180-190 degrees and cook for another 15-20 minutes.
If desired, you can make cuts in the foil, then the meat will brown a little.
Cut when it cools down a bit.
Recipe 4: Juicy pork with potatoes and tomatoes in the oven
Use the recipe for juicy pork in the oven with tomatoes and cheese to make the meat juicy and tender. For this dish, it is better to choose not quite lean meat, it is better to give preference to the neck or shoulder part.
- pork (pulp) 800 -1000 g,
- potatoes - 1 kg,
- fresh tomatoes - 3 pieces,
- onion 2-3 heads,
- hard cheese - 200 grams,
- garlic - 2 cloves,
- mayonnaise, sour cream or Bechamel sauce - 100 grams,
- salt, pepper and seasonings - to taste,
- vegetable oil for greasing the pan.
We clean the onion, cut the medium heads into rings, large ones into half rings. Grease a baking sheet with a high side with vegetable oil and lay a layer of onions.
Rinse fresh meat thoroughly, then pat dry with paper towels. Cut the pulp into slices 0.5 cm thick across the fibers. You can not beat the pork at all, the flesh of the neck is quite tender without it. Flavor with pepper, salt, minced or squeezed garlic through a press.
How to deal with meat tenderloin from another part of the carcass. After cutting the meat, you can wrap it with cling film or put it in a plastic bag and beat it off well. If you have time, pieces of meat can be marinated for several hours (or all night) with spices and onions. Well, if you are going to cook your beef dish, sprinkle it, in addition to the above, with vegetable oil, ideally cold-pressed olive oil.
So, the next layer after the onion is meat plates.
Lay the fresh tomatoes on top of the pork. Tomatoes are pre-washed, dried and cut into thin slices.
The third layer must be greased with any sauce. In a quick version of sauces, mayonnaise is perfect, in a healthier version - sour cream with garlic.
The fourth layer is potatoes. We clean it, rinse it under water, then either grate it on a coarse grater or simply grind it in a blender using a large nozzle. Cut potatoes into thin slices. Flavor it with ground ginger, salt, and dry greens of tarragon (tarragon) will also be used.
Mix the potatoes with the remaining sour cream from the pork. It is much more convenient to do this in a deep dish than to apply the sauce already on a baking sheet.
Three hard cheese on a coarse or medium grater. Sprinkle top of potatoes with cheese.
We send pork with potatoes in the French manner to a preheated oven for 50-60 minutes and bake at a temperature of 180-190 degrees.
There is one subtlety in cooking. For the first 30 minutes, it is advisable to bake the meat with cheese in foil. So the cheese will not be covered with a golden crust ahead of time, and the dish will not dry out. Everything will languish first, and then brown evenly.
This is how appetizing you will take it out of the oven. Bon Appetit!
Recipe 5: Delicious Juicy Pork with Vegetables in the Oven (with photo)
Juicy pork meat baked in the oven with vegetables. Since the meat is not fried, but baked, it turns out tender and juicy.
- 1.4 kg pork
- 200 g onion
- 200 g carrots
- allspice
- black pepper
- Provencal herbs
- Bay leaf
- vegetable oil for frying
Wash the pork and pat dry with paper towels. Cut the pork flesh across the fibers into thin slices about 1 cm thick.
Peel and cut onions and carrots. Pour a little vegetable oil into a frying pan, heat well over high heat. Pour onions and carrots into the pan.
Fry until the onions and carrots soften and lightly golden.
In a glass baking dish (you can also use a ceramic form), greased with vegetable oil, lay out the layers of pork and fried onions and carrots.
Sprinkle each layer with salt and black pepper to taste.
There should be no more than 3 layers, in which case the pork will be baked for sure.
Sprinkle the top layer with salt, ground black pepper, add Provence herbs, allspice (2-3 peas) and bay leaf (2-3 leaves).
We cover the form with a lid (ceramic form can be covered with foil), and put in the oven for 50-60 minutes at a temperature of 200 degrees.
Pork can be served with sautéed or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.
Recipe 6: Oven Juicy Pork Meat (Step by Step Photos)
- A piece of pork (neck, ham, shoulder) - 1-1.5 kg
- Spices - to taste.
- Garlic 2 cloves
- Food foil
If the meat is not thawed, then it is better to defrost it in spices. So it feeds on them better. But this is not necessary, you can grate the meat in a defrosted (steam) state.
When the meat is defrosted, stuff it with garlic slices. To do this, pierce the meat with a knife and insert the garlic into the meat along the blade with your finger.
For juiciness, you can rub the meat with vegetable oil.
We tear off 2 pieces of foil and put them crosswise. If the foil is thin, then wrap in two layers. We put the meat in the center and carefully wrap it, but not tightly, but in such a way that there is enough space for the juice. Cheburek type.
We put it on a baking sheet and put it in an oven preheated to 200-220 degrees for 1-1.5 hours, depending on the size of the piece.
Check the readiness of the meat with a knife or skewer. If the meat is ready, then we turn the edges of the foil (we make a bath for the meat) and pour the meat with the resulting juice and put it in the oven for another 10 minutes to brown.
The pork in the oven turned out juicy and soft. Bon Appetit!
Recipe 7: Oven Juicy Pork with Italian Herbs
This recipe for pork in the oven is quite simple, but at the same time original and unusual, to bake a juicy piece of pork.
- pork (part of a shoulder blade or ham with skin) - 2 kilograms,
- salt,
- ground black pepper,
- dry italian herbs,
- garlic 3-4 cloves,
- vegetable oil - 1 tablespoon,
- ready-made table mustard - 2 tablespoons,
- French mustard (grains) - 1 tablespoon,
- 1 egg yolk,
- oatmeal (or small breadcrumbs) - 2 tablespoons.
First of all, rinse the piece of pork that you plan to bake in running water and dry it slightly with a paper towel.
Now we prepare the glaze for the meat. Mix table mustard with French mustard. Add chicken yolk to them and carefully rub it all. Then mix in oatmeal (or breadcrumbs). It remains to add to all this a spoonful of vegetable oil and mix.
The next step: on the side where the skin is, make cuts with a sharp knife, it is better if it is a beautiful mesh. It is necessary to cut only the pork skin with a knife, and do not touch the fatty layer and pulp. When baking, fat will be rendered from the cuts, thereby the piece of meat will “lose weight” and become leaner.
Then gently spoon the mustard glaze over the meat with a spoon and rub it evenly.
This must be done on both sides.
Depending on where you're cooking (on a broiler or in a casserole dish with a rim), line the bottom of your dish with parchment paper or foil. Lay the meat in the dish with the skin side up.
Send to the oven preheated to 180 degrees.
Given that the weight of a piece of pork is 2 kg, the baked meat should be fully cooked in 2 hours. When calculating the baking time, use a simple formula: 1 kilogram of meat is baked for 1 hour. Thus - 2 kilograms will be baked in 2 hours. Well, boneless meat will be ready 10-15 minutes earlier.
After an hour, take the pork out of the oven and turn over to the other side.
So the shrunken skin will be saturated with juice and become soft, and the reverse side will be covered with a beautiful crust.
That's all. 2 hours later, your flavorful beauty pork is ready.
Such pork can be served both hot - cut into wide pieces, and cold.
To serve a cold snack, it is better not just to cool the meat, but to keep it in the refrigerator for a couple of hours. After such cooling, the pork is easy to cut into thin, beautiful slices.
Perfectly complement this meat salad with fresh vegetables and a glass of wine.
Recipe 8: Oven-Baked Juicy Pork with Cheese (with photo)
Fragrant and tender pork baked in the oven with cheese and potatoes does not require much time to cook. This dish does not need a side dish.
- 1 kilogram of lean pork (fillet),
- 100 gr hard cheese,
- 100 gr mayonnaise,
- 1 onion
- 3 - 4 potatoes,
- a couple of tablespoons of vegetable oil,
- salt and pepper - to taste.
Wash the pork and cut into portioned pieces a centimeter and a half thick.
Lightly beat it off (you can use a special kitchen hammer, or you can just use the back of a large kitchen knife).
In a bowl, mix mayonnaise, salt and pepper, and then coat the beaten pieces of meat on both sides with this mixture.
We spread the pieces on a baking sheet, into which we first pour the oil, evenly distributing it over the entire surface. Let stand for twenty minutes so that the meat is saturated with mayonnaise sauce.
Wash and clean vegetables. Cut the onion and potatoes into thin strips, add a little.
We spread on each piece of pork half rings of the onion, and on top - potato straws.
We form each portion separately. From above, all this work can be smeared with the remnants of mayonnaise with pepper and salt.
Place the baking sheet in the preheated oven on the middle shelf. Bake on medium heat for thirty minutes. You can cover the baking sheet with cooking foil so that the dish does not lose its juiciness.
Grate the cheese and sprinkle over the cooked pork. We return the baking sheet to the oven and let the cheese spread over all servings of meat when melting. Our dish will be ready in three to four minutes.
Serve pork baked in the oven with cheese with fresh or canned vegetables, salad. Both meat and garnish - in one dish. Bon Appetit!
Recipe 9: Juicy pork with potatoes and tomatoes in the oven
The combination of potatoes, onions and tomatoes is very successful. And if you add egg and sour cream filling to pork and vegetables, the dish will acquire a very interesting taste.
- pork pulp - 600 g;
- onion - 1 pc.;
- egg - 2-3 pcs.;
- sour cream - 4 tbsp. l.;
- potatoes - 6 pcs.;
- salt, black ground pepper - to taste;
- seasoning for meat - to taste;
- vegetable oil for frying;
- tomato - 1-2 pcs.
- hard cheese - 150 g;
- dill - 2-3 sprigs.
Recipe 10: pork baked in foil in the oven juicy in beer
In this recipe, we propose to bake a piece of pork in a mustard-beer filling and treat your loved ones to unusually fragrant and juicy meat. When cold, such a piece of baked pork can be cut into thin layers and served as a meat snack.
- pork pulp - 1-1.1 kg
- beer - 100 ml
- mustard - 60 g
- garlic - 4 cloves
- refined oil - 50 ml
- pepper mixture - ½ tsp
- salt - 1 tbsp.
- any spices for pork - 1 tsp
- > paprika - 1.5 tsp
- breadcrumbs - 40 g
Preparing mustard-beer filling. Pour refined oil into a small cup, add mustard, crushed garlic and spices with a mixture of peppers. Mix well and add beer. We get a divinely fragrant mustard-beer mass.
Now meat. It is advisable to take a pork neck so that there are some thin fatty layers in the pulp. Then the baked pork piece will turn out more juicy. We wash the meat piece, dry it and, placing it in a suitable dish, fill it with mustard-beer mass. We leave a piece of meat to marinate for an hour, periodically turning it over in a fragrant filling.
We take the foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can easily wrap a piece of meat. Stack them up. We make sure that the matte sides look down, and the shiny ones look up. It is in this position that we place the folded stack in a heat-resistant form with high sides, bend the sides up and lay the pork in the center in a piece.
Pour the rest of the filling over the meat and wrap tightly. We do not turn over so that the mustard-beer mass does not flow out.
We place the form in the oven and bake the pork in a piece in foil in the oven for at least one and a half hours at 180 degrees. We check by piercing the knife through the foil, if the blade enters the pulp easily, then the meat is baked.
We take out the pork and carefully open it, forming a semblance of a tray from the edges of the foil. Mix the bread crumbs with paprika and sprinkle the resulting mixture over the meat on the top and sides.
We return the form to the oven and bake the pork for another 25-30 minutes until a beautiful crust forms.
That's it, the baked pork piece in foil in the oven is ready! And then either serve it hot, as a main meat dish, or let it cool and, cut into thin slices, serve as a cold appetizer.
Foil is a very valuable culinary invention of our time. Without too much trouble, this thin metal wrap helps prepare meals that taste better than any other cooking method. The foil is light, compact, protects food well, does not oxidize itself, it does not need to be washed, because it is disposable.
Any meat is cooked in foil: lamb, pork, beef, poultry, but not game. Pork prepared in this way is especially popular. It acquires a stew-like taste, however, without the corresponding smells of stews and fried foods. This pork is softer, more tender than any other type of cooking. Pork is usually cooked in foil in the oven. It is more convenient than on coals, because. pieces of meat in such cases are large, with them on the coals a lot of fuss. A whole piece of pork baked in foil is better and better to cook in the oven.
Each recipe for pork in foil involves its preliminary preparation, including pickling. The taste of the future dish largely depends on this. Recipes for pork in foil in the oven are varied, there are plenty to choose from. Simple pork in foil baked in the oven, as well as pork pork in foil, are very popular. All these recipes are on the site, choose the one that you like. Look also at the photo of the finished pork in foil dish, the recipe with the photo will help you make the right choice.
Cooking pork meat in foil is a pleasure, the process is accompanied by such smells and aromas that it is impossible to resist tasting the degree of readiness of the dish. You can come up with a recipe for baked pork in foil yourself, relying on your own experience in cooking meat dishes. You can also experiment with spices and marinade. For example, a common recipe for pork baked in foil in the oven involves the use of a standard set of products: salt, pepper, bay leaf, garlic, etc.
When preparing meat, it is first cleaned of inedible parts and impurities, then washed and dried with a paper towel;
Bones must be hidden from the surface to prevent tearing of the foil;
Then the prepared meat must be thoroughly rubbed with spices or stuffed with additional ingredients, and then wrapped in foil;
Pork in foil, if it is cooked in a whole piece, is not salted before cooking. Also in this case do not use fats;
The cooking time for pork in foil may vary depending on the size of the piece of meat, as well as the temperature in the oven. At 350 degrees about 30 minutes, at a lower temperature - more than an hour;
The readiness of the meat will be shown by the smoked edges of the foil, the blackened corners of the package;
Large pieces of meat must be sealed tightly in foil, otherwise the juice will leak out and the dish will be spoiled;
The meat is tightly wrapped like this: fold the sheet of foil in half, put the meat on one half of the sheet, loosely cover the top with the other half without tension, wrap the edges along the long side. So get a hermetic main seam. Similar seams need to be done on the sides. The resulting package should be easily squeezed around the piece of meat in it;
Such meat can be served hot and cold;
It does not hurt to pre-marinate the meat. For example, many chefs advise soaking pork in red wine for about an hour before baking in foil. You can come up with your own marinade;
If you want to get a golden crust on your meat, you need to unfold the foil 10 minutes before the end of cooking.
A big piece and the mouth rejoices, especially baked pork. Still would!
It is an ideal meat for cooking in the oven, it marinates well, turns out juicy and tender if cooked correctly.
How to do it? Here are the most interesting recipes that are worth trying.
Baked pork in a piece in the oven - general principles of cooking
For baking, the pulp or meat on the bone is used. The piece needs to be washed, then it is stuffed with garlic or simply rubbed with spices, sauces, various marinades. If there is time, then the pork can be left for 8-10 hours so that it is well soaked.
What is used for pickling:
mustard;
tomato sauces;
Soy sauce;
Mayonnaise.
All kinds of spices, herbs are added to them, it is important not to forget about salt. Sometimes the garlic is crushed, added immediately to the marinade. You can bake pork on its own or with the addition of potato tubers, such a recipe is below.
Pork is usually baked in foil or in a sleeve, but you can simply put a piece in a mold if it is small or the meat is well marinated. The cooking time depends on the size. The temperature is usually from 180 to 200. If you want to brown the crust at the end, the temperature is increased.
Roasted pork in the oven with mustard
For marinade, it is better to use mustard with grains, it will turn out tastier. Additionally, you will need a mixture of peppers, you can combine several types on your own or limit yourself to only black.
Ingredients
A piece of pork up to one kilogram;
25 grams of mustard;
Ground peppers ½ tsp;
Fine salt (at your discretion, about 1 tsp);
A spoonful of oil;
½ tsp ground sweet paprika.
Cooking
1. Rinse a piece of pork. Wipe and set aside to dry.
2. While we peel the garlic, 2-4 cloves are enough, cut into slices. Throw into a bowl, sprinkle with salt and pepper (a little), stir.
3. We take a sharp knife, make punctures in the meat, insert the pieces of garlic. We stuff all the pork.
4. Combine the mustard with the remaining pepper, with sweet paprika. Salt and stir.
5. We rub the stuffed meat with mustard marinade, put it in a bowl, stretch the cling film on top and put it in the refrigerator. We withstand pork from 3 to 10 hours.
6. Turn on the oven at 200.
7. We take out the meat from the bowl, rub it well with our hands, distributing the remnants of the marinade.
8. We tear off a piece of foil, grease the central part with olive oil, put the pork and pack it.
9. Bake for 50 minutes in the oven.
10. We take out the form with a piece of meat, cut the foil, bend the edges to the side.
11. We return the piece of pork to the oven, stand for another 15-25 minutes.
Roasted pork in the oven with potatoes
Another way to cook a piece of baked pork in the oven, but with potatoes. The tubers will be used as a whole, if they are young, then you can not clean, rinse well enough.
Ingredients
Pork up to 1 kg;
7-10 potatoes, larger than eggs;
50 g bacon or any fat;
Seasonings for potatoes;
Adjika 1 spoon;
3 cloves of garlic;
1 tsp seasonings for meat;
A couple of tablespoons of mayonnaise.
Cooking
1. Rinse a piece of meat, stuff with chopped garlic cloves. You can take more if you wish.
2. Combine adjika with mayonnaise, add seasonings for meat and salt. If there is no ready-made mixture of spices, then just salt, to taste we throw paprika, coriander, any mixture. Stir the sauce.
3. We rub the meat, leave it for at least an hour, be sure to cover it so that it does not dry out.
4. Cut the bacon into slices. You can take any fat, even smoked. Sprinkle with spices for potatoes. We make several cuts in potatoes, insert pieces of lard.
5. You can cook the dish in foil or in a sleeve. We put a piece of meat, prepared and seasoned tubers around.
6. We put at 180 in the oven.
7. After 50-60 minutes, you need to open the dish and brown the potatoes and a piece of pork until a beautiful crust. Serve together, decorating with herbs, adding vegetables.
Piece of baked pork in the accordion oven with tomatoes and cheese
To cook a piece of baked pork in the oven, you will need fresh tomatoes and hard cheese. It is advisable to marinate the meat in advance so that it turns out tasty and soaked.
Ingredients
800 g pork;
2 tomatoes;
100 g of cheese;
2 cloves of garlic.
Marinade:
3 art. l. soy sauce;
1 spoon of mustard;
Pepper, salt;
1 spoon of ketchup.
Cooking
1. Mix all marinade ingredients in a bowl. You can add any spices to taste, but you don't need a lot. Be careful with salt, as soy sauce has a rather pronounced taste.
2. On the washed piece of meat, make deep cuts on top, but do not reach the end. The distance between the incisions is 0.5-1 cm.
3. Rub the meat on all sides with marinade, leave for a couple of hours.
4. Cut the tomatoes into circles. Rub the cheese with garlic, mix together.
5. Fill the cuts in the meat with circles of tomatoes, pour grated cheese with garlic into each. If the cheese is lightly salted, you can additionally salt the filling.
6. Pack the "accordion" with the filling in foil. Bake an hour at 180.
7. Remove the pork from the oven, carefully unfold the foil. Increase the temperature by 30 degrees.
8. Bake the meat until golden brown for another 15 minutes.
Roasted pork in the oven with prunes
The recipe for a very tender and fragrant baked pork with a whole piece in the oven. If desired, you can take a little more or less prunes. The meat is baked in foil.
Ingredients
1 kg of pork;
3 g salt;
3 g coriander;
1 st. l. mustard;
130 g prunes.
Cooking
1. We wash the prunes. If it is too dry, leave for five minutes in warm water, let it soften. Grind coriander, mix with salt, add mustard.
2. Rinse the meat, dry with a towel.
3. We take a sharp knife and make cuts, but not simple ones, but with a cross.
4. We put deep prunes into the holes. If more than one thing fits, then put 2 or 3, it all depends on the size of the dried fruit.
5. Rub the meat with salt, coriander and mustard, let stand for an hour. You can leave it longer and even all night.
6. We wrap a piece stuffed with prunes in foil, send it to the oven, cook for 80 minutes. Temperature 200. If desired, the meat can be browned at the end.
Oven-baked pork with bone in a piece (knuckle)
Meat on the bone is the most delicious, especially oven-baked pork. The recipe for a stunning shank that can be prepared for a holiday or just like that.
Ingredients
3 cloves of garlic;
2 tsp mustard;
2 tablespoons of soy sauce;
Cooking
1. Rinse the shank. It is not necessary to remove the skin from the piece, but carefully examine it. If necessary, protect with a knife.
2. We make cuts across 1-2 cm deep, 3-4 is enough.
3. Peel the garlic cloves, cut into slices, stuff the shank where you can put it.
4. Mix soy sauce and mustard, add additional salt and pepper.
5. We rub the pork with the prepared sauce, pack it in foil, leave it warm for a couple of hours. If you marinate longer, you can put it in the refrigerator. It will be better if the piece lies overnight.
6. We shift it into a mold, put it in the oven. Cooking pork at 180 degrees for 2 hours. At the end, you can fry the knuckle to a crust by adding temperature and removing the foil.
Honey baked pork in the oven
Recipe for an amazing marinade for pork with honey. The meat is not only very tasty and fragrant, but also beautiful, ruddy and tender.
Ingredients
Liquid honey 1 tbsp. l.;
0.8 kg of pork;
25 ml soy sauce;
Garlic 1-2 cloves;
Ketchup any 2 tbsp. l.
Seasoning dry for meat.
Cooking
1. Stuff the meat with garlic, cut into small pieces. If desired, garlic can be used more, pork loves it.
2. Mix all the ingredients of the marinade, grate a piece.
3. Leave the meat for at least an hour. Ideally, it is better to let it lie down for 3-4 hours. Periodically turn the pork over to the opposite side so that it is soaked more evenly.
4. We pack the meat in foil. Do not pour the rest of the marinade from the bottom of the bowl anywhere.
5. We send it to the oven for an hour. We bake at 200.
6. We take out the meat, remove the foil to the sides, carefully making cuts with a knife.
7. Pour the marinade from the bowl over the pork, bake the piece for another 15-20 minutes until caramelized.
Oven-baked pork in a spicy marinade (in a bag)
Recipe for spicy boiled pork, which is prepared with natural adjika. If it is not available, then you can use a mixture of chopped hot peppers and garlic. Marinate the meat for at least 2 hours.
Ingredients
1 kg of pork;
1 spoon of adjika;
4 cloves of garlic;
Ketchup spoon.
Cooking
1. Peel the garlic. Cut each clove into 4 parts, sprinkle with black pepper and stuff the washed piece of pork.
2. Combine adjika with ordinary ketchup or any other tomato sauce, salt.
3. Grate the meat with the prepared mixture, cover with cling film, leave to marinate.
4. Transfer pork to a baking bag or sleeve, tie.
5. From above we make a puncture with a needle and send the meat to the oven. Cooking hour and 15 minutes. If the piece is small in diameter but thick, then the time can be increased. Temperature 190.
Roasted Pork Piece in the Oven - Tips and Tricks
To marinate the meat inside, slices of garlic can be smeared with sauces and sprinkled with spices before inserting.
The meat will be juicier and more interesting if you stuff it not only with garlic, but also with other vegetables, such as carrots, slices of hot or sweet pepper.
It is not necessary to cut fat from pork, it will melt during baking, soak the piece, the meat will turn out to be more tender and juicy.