How to cook pork tenderloin in the oven. Pork baked in foil in the oven - recipes with photos

There are many secrets from experienced chefs that will help the hostess cook a truly delicious, tender and soft pork in the oven. To do this, you need to choose the right piece of meat itself, observe the correct baking temperature, take care of the marinade, sauce and other important points.

Among the recipes for pork baked in the oven, there are options for every taste: from soft boiled pork for sandwiches to diet food for those who are losing weight.

Pork is a difficult meat to cook. You can make just a couple of mistakes and end up with a dryish, tough dish.

To prevent this from happening, you should use the secrets of experienced chefs. They relate to the choice of the part of the meat, the size of the pieces, the preparation of the pork, the baking conditions and some other important points.

What part of the meat carcass to choose?

For baking in the oven, you can use any part of the pork carcass, if you plan to marinate it for a long time and cook it in sauce. Under such conditions, even lean meat can be made tasty and juicy.

The nuances of cooking various parts are described in the table:

Preparing for baking

Regardless of which part of the carcass is chosen, the first step is to thoroughly rinse it with cold running water, removing sand and other contaminants. This is especially true for those cases where the meat was purchased on the market. The washed piece of pork should be dried with paper towels.

Salt the meat immediately. To do this, it is better to use coarse salt. It is intensively rubbed into the surface of the meat with your hands. To taste, you can combine salt with freshly ground pepper or other spices. From above you need to coat a piece with any vegetable oil. If you plan to marinate meat, the last step can be excluded.

A piece of pork should be pierced in several places with a sharp knife. This will allow the marinade ingredients to better penetrate the meat fibers and saturate them with a bright taste.

Salted and grated with spices, the piece is immersed in the selected marinade. It can be:

• oil with dry herbs and small pieces of chili pepper;
• soy sauce with honey;
• mustard with any seasonings;
• any other options to the taste of the hostess.

Leave the meat in the mixture for at least a couple of hours. It is desirable that the pork has lain in the marinade for 20-24 hours.

To make the meat rosy, you need to choose open dishes for baking - ceramic molds, cast-iron baking sheets. If you cook pork in pots, dough, a special sleeve or foil, it will be baked in own juice and become more tender and soft.

Time and temperature

Pork should not be cooked medium rare or with blood. For such options, only beef is suitable.

There are several ways to cook pork in the oven. It all depends on what result the cook plans to get - juicy, soft slices or pieces with a crispy crust:

1. 1. high temperature method. To get ruddy meat, you must first place it in an oven preheated to 200–230 ° C and cook from 10 minutes to half an hour. The exact time depends on the size of the slice. So, it is better to bake small pieces of pork at 200 ° C for about 10-14 minutes. The oven temperature is then reduced to 170 °C and the meat continues to cook. You need to calculate 20-30 minutes for every pound of pork.
2. 2. low temperature method. It will allow you to cook the most tender meat (without a crust). True, the cooking time in this case will increase significantly. The prepared pork is sent to the oven, heated to 120-150 ° C, and cooked for 2-2.5 hours. It is impossible to name the exact time: it will depend on the features of the stove and the size of the slice of meat.

A thermometer will help determine the readiness of the dish. The fiber temperature of the finished pork should rise to 73-77°C. Without a thermometer, it will be possible to determine whether the meat is completely baked by puncturing with a sharp thin knife. If a clear liquid without blood impurities comes out of the cut, then you can remove the dish from the oven.

Put the finished pork on a hot plate, cover with foil and leave warm for 20-25 minutes. This will allow the meat juices to evenly distribute over the slices. For the same purpose, you can simply leave the meat in a cooling off oven on a baking sheet.

Secrets of cooking and serving

To make a baked pork dish successful, you should remember some secrets:

• You can not put meat in a cold oven: in the first minutes of heating, it will lose all the juice.
• If any part of a piece of pork begins to burn while the rest is still raw, you need to cover it with a piece of foil.
• The best additions to such meat will be dry or fresh garlic, cumin, allspice and black pepper.

Ready-made pork from their oven can be served with various sauces. It can be:

• ordinary ketchup or its mixture with mayonnaise;
• simplified tartare of sour cream/yogurt, garlic and herbs;
• any other to taste.

Quite simply, meat sauce can be prepared from the juice remaining after baking it in a mold. The liquid must be drained, then any vegetables (for example, chopped onions, carrots, yellow bell pepper, garlic, tomatoes), and then puree with a blender.

Recipes

Pork is optimally combined with mushrooms, tomatoes, cheese and prunes.

"Accordion" with mushrooms

Ingredients:

• 1.3 kg of pork;
• 1 large tomato;
• 6-7 champignons;
• table salt, freshly ground pepper, sweet paprika, any mixture of seasonings for meat;
• 1/3 st. quality olive oil;
• 4-5 garlic cloves;
• 100-150 g hard/semi-hard cheese.

Cooking:

1. 1. Rinse and dry an even piece of rectangular-shaped meat without fat.
2. 2. Cut into segments of medium thickness in the form of an "accordion" (do not cut to the end).
3. 3. Coat the pork with a marinade made from olive oil, crushed garlic, salt and spices. Cover the bowl with cling film and put in a cool place for 2 hours. You can immediately marinate the pork in a rectangular shape in which it will be baked in the oven.
4. 4. Rinse mushrooms and tomatoes. Clean the mushrooms. Chop both ingredients into thin slices. Do the same with cheese.
5. 5. Place the pieces of filling between the marinated meat segments. Top with additional spices for pork.
6. 6. Tighten the top of the mold with two layers of foil (shiny side down).
7. 7. Preheat the oven to 190°C. Send a container with meat "accordion" into it.
8. 8. Cook the dish for 60 minutes. Then lower the temperature by 20°C and continue cooking the meat for another half an hour.
9. 9. At the end, you need to turn off the oven and leave the dish in it for another 20 minutes. The meat will release a large amount of juice. It can cook rice, pasta or potatoes for a side dish.

Pork tenderloin in soy sauce

Ingredients:

• 650 g pork tenderloin;
• 1 st. l. granulated garlic;
• coarse salt to taste;
• 70 g leek;
• 1/3 st. classic soy sauce;
• Cherry tomatoes;
• 2 tbsp. l. tomato paste;
• a mixture of peppers and Italian herbs.

Cooking:

1. 1. Mix spices in a miniature bowl, grind if necessary.
2. 2. Pour the classic soy sauce without additives into the spices and immediately add the tomato paste. Mix all ingredients thoroughly. If you want to add sweetness to the finished meat, you can use pomegranate sauce with tomato paste.
3. 3. Lightly beat off the washed and dried pork in one piece. Then tie with strong cooking string so that the meat retains its shape during prolonged heat treatment.
4. 4. Top generously cover the pork with marinade, leaving 2-3 tbsp. l. Leave the meat at room temperature for two hours, then refrigerate for another 5-6 hours.
5. 5. Cover a round open baking dish with foil (shiny side up). Lay large leek rings on the bottom of the container. Their number can be changed to taste. The more onions, the tastier the finished dish will be. Pour the marinade over the vegetable rings.
6. 6. On the resulting vegetable pillow place the marinated meat. Pour remaining marinade on top.
7. 7. Seal the pork with foil.
8. 8. Send the form to the oven, preheated to 180 degrees. Place it on the middle level, and place a baking sheet with hot water on the bottom.
9. 9. Bake the meat for 180 minutes.
10. 10. Cut the foil and leave the pork in the oven for another 20-25 minutes until browned. Cool the finished meat directly in the marinade.

So original step by step recipe will allow the hostess to prepare a treat worthy of the festive table. It remains only to remove the culinary thread, cut the baked pork into thin slices and add halves of cherry tomatoes.

Pork chop

Ingredients:

• 650 g of pork pulp with a thin layer of fat;
• 2 onion heads;
• 1/2 tsp coriander seeds;
• 1-2 pinches of fine salt;
• 3-5 sprigs of fresh thyme;
• 1 tsp freshly ground and allspice black pepper (in peas).

Cooking:

1. 1. Grind the spices in a mortar.
2. 2. Sprinkle the washed and dried piece of pork with the resulting mixture, salt. Seasonings must be intensively rubbed into the surface of the meat.
3. 3. Cut the onion into medium rings or half rings.
4. 4. Spread a large piece of foil on the table with the shiny side up. Pour pieces of onion on it approximately in the shape and size of the meat piece.
5. 5. Place the pork on top. Cover it with thyme sprigs.
6. 6. Seal the foil tightly so that meat juice does not leak out of the “envelope” during baking. Send the workpiece to cool for a period of 1 to 24 hours.
7. 7. Move the meat in foil to a baking sheet and send it to an oven preheated to 180 ° C.
8. 8. Cook carbonade for 45-55 minutes.
9. 9. Leave the resulting dish in a cooling oven for half an hour.
10. 10. The onion remaining in the foil “envelope”, together with the meat juice released during baking, should be pureed in a blender, spices and salt should be added to taste and served as a sauce with pieces of carbonade.

Crimean Pork

Ingredients:

• 1.3 kg of pork ham;
• 1.5 st. l. spice mixes for pork;
• 5 st. l. classic mayonnaise;
• 10 pieces of pitted prunes and dried apricots;
• 1 st. l. grain mustard;
• 2 tbsp. l. cognac without flavorings;
• 1/3 st. drinking water;
• 1 tomato;
• 150 g of grated parmesan;
• 30 g of fresh ginger root;
• coarse salt to taste.

Cooking pork in Crimean style:

1. 1. On a washed and dried whole piece of meat, make cuts across the fibers, leaving an untouched part equal to approximately 0.5 cm. The width of the slices should be about 2 cm.
2. 2. First, rub the meat slices with coarse salt to taste, then cover with a mixture of spices.
3. 3. Rinse all dried fruits and pour into a saucepan. Pour water on them and alcoholic drink. Send the container to a slow fire. Add peeled and finely grated fresh ginger. Simmer the mixture until all the liquid has evaporated and the dried fruit has softened. Stir occasionally.
4. 4. Thoroughly coat the prepared meat with mayonnaise, processing the cut pieces from all sides. If necessary, the amount of sauce can be increased.
5. 5. Distribute the softened dried fruits between the segments.
6. 6. Mix the remaining mayonnaise with mustard. Put it in small portions on prunes and dried apricots. Send small pieces there fresh tomato, cut together with the skin.
7. 7. Top with grated Parmesan.
8. 8. Cover the workpiece with foil and send to marinate in the cold for at least 2.5–3.5 hours.
9. 9. Next, you need to immediately transfer the meat to the oven, preheated to 200 ° C. First, cook the meat for 90 minutes under the coating. Then remove the foil and allow the pork and cheese crust to brown.

Ready-made meat with mustard and mayonnaise will turn out juicy, tender and tasty. When serving, you can cut its segments to the end and arrange in portions.

Meat with potatoes in sour cream

Ingredients:

• 350 g pork;
• ground pepper;
• 4-5 medium potato tubers;
• 1 st. fat sour cream;
• 1.5 cups of filtered water;
• salt, fresh herbs to taste;
• vegetable oil;
• 1 pc. onions and carrots;
• Bay leaf.

Cooking Pork with Potatoes:

1. 1. Cut the prepared meat into small pieces. Immediately pour them into a ceramic baking dish, greased with vegetable oil.
2. 2. Wash onions and carrots, peel and finely chop. Spread over meat.
3. 3. Scatter small potato cubes.
4. 4. Salt the water, add pepper and bay leaf to it. Mix with sour cream. Pour the liquid over the food in the form.
5. 5. Cover the container with a lid or foil.
6. 6. Put in an oven preheated to 190-195 ° C.
7. 7. Cook the dish for a little over an hour.
8. 8. Remove the coating, sprinkle with chopped fresh herbs and serve immediately.

Such a simple method will allow you to quickly prepare a hearty full meal for the whole family. You can complement it with assorted pickled vegetables.

Bouzhenina

Ingredients:

• 1.3 kg boneless pork;
• 2 tsp coarse salt;
• 0.5 tsp. red and black ground pepper, ground nutmeg;
• 2-3 sprigs of fresh rosemary;
• 5-6 garlic cloves.

Cooking:

1. 1. Mix mashed garlic and spices in a bowl.
2. 2. Put half of the rosemary leaves into the pork marinating container.
3. 3. Rub the washed and dried meat with a whole piece with the mixture from the first paragraph.
4. 4. Put in a form with rosemary. Sprinkle remaining leaves on top.
5. 5. Close the container with a film and put it away overnight in a cold place.
6. 6. In the morning wrap the meat tightly in a large sheet of foil. Put on a baking sheet with water.
7. 7. According to this recipe, it is correct to bake pork first for 70 minutes at 190 ° C, and then for another 50 minutes at 160 ° C.

The finished treat must be completely cooled in the oven without unfolding the foil. The resulting soft and tasty boiled pork will be a useful substitute for sausage.

Pork ribs with sage

Ingredients:

• 1/2 kilo pork ribs;
• 2 tsp adjika;
• 2 tsp honey;
• 4 tbsp. l. olive oils;
• 3 art. l. lime juice;
• 1/2 tsp. red and black ground pepper;
• 3 sprigs of sage;
• salt to taste;
• fresh garlic optional.

Cooking:

1. 1. Prepare a marinade from honey, lime juice, oil, adjika and other dry ingredients.
2. 2. Add mashed garlic.
3. 3. Coat the meat on the bone with the resulting mixture. The ribs can be pre-chopped with a wide knife or cooked in a single layer.
4. 4. First, leave the pork to marinate in the cold for 2.5–3.5 hours.
5. 5. Then wrap it in foil, laying sage sprigs on top.
6. 6. Bake for 80-90 minutes at 190°C. Then cut the foil, pour over the meat with the secreted juice and leave in the oven for another 20-25 minutes. Serve with mashed potatoes and homemade pickles.

Diet pork in the oven

Ingredients:

• 3 strips of pork on the skin;
• 2 tbsp. l. dry Italian herbs;
• 1 st. l. dry rosemary;
• 2 tsp salt;
• freshly ground black pepper - optional;
• olive oil.

Cooking:

1. 1. Cut each meat strip into 2 parts, rinse and dry.
2. 2. Mix salt, pepper, rosemary, Italian herbs. Apply the mixture to 5 meat strips.
3. 3. Lay the prepared pieces of meat on top of each other, sprinkling with small pieces of garlic.
4. 4. Last add a strip without seasonings. Secure the meat with twine. The pork skins should be on the outside.
5. 5. Lubricate the resulting structure with olive oil. Sprinkle the skins with salt.
6. 6. Bake the meat at 250 °C for about 80 minutes.
7. 7. Then cook the pork for another half an hour at 180 °C.

Lastly, you need to turn on the grill function in the oven and leave the meat in it for another quarter of an hour. Serve the dish with light vegetable lettuce.

Pork neck with vegetables in a mustard coat

Ingredients:

• 1 kg pork neck;
• 2 tbsp. l. Russian mustard and 1/2 tbsp. grain;
• 1 pod of sweet bell pepper;
• 2 tbsp. l. vegetable oil;
• 1 onion;
• 3-4 garlic cloves;
• 1 tsp ground paprika;
• 1 carrot;
• 0.5 tsp fine salt;
• a couple of pinches of any spices for meat.

Cooking:

1. 1. Grind the garlic in any convenient way.
2. 2. Mix it with butter, salt, Russian mustard, all the spices stated in the recipe. Thoroughly grind the resulting paste.
3. 3. Apply the marinade to the washed and dried whole piece of pork neck. Massage it thoroughly with your hands, rubbing the spices into the meat.
4. 4. Cover the pork generously with grain mustard.
5. 5. Cover the container with meat with cling film. Leave it like this all night.
6. 6. Transfer the prepared pork to the roasting sleeve.
7. 7. Wash all vegetables, peel if necessary, cut into small cubes, add salt and mix. Pour the mixture next to the meat.
8. 8. Tie the edges of the sleeve tightly. Poke a few holes with a toothpick for steam to escape.
9. 9. Bake the meat in the sleeve for about 60 minutes at 180 °C. Then cut the coating and cook the dish at the same temperature for another half hour.

You need to let the cooked pork cool slightly right in the oven. Cut it into portioned slices and serve. Roasted vegetables can be used as a side dish.

Meat baked with chicken in cranberry sauce

Ingredients:

• 1.2 kg pork neck;
• 1 medium chicken breast;
• table salt and a mixture of peppers;
• 1 tsp assorted dry herbs;
• 1 st. l. olive oils;
• 1 handful of dried cranberries and 1 full glass of fresh;
• 4-5 garlic cloves;
• juice from 1 large orange;
• 1/2 st. boiled water;
• 2 tbsp. l. granulated sugar;
• 1/2 tsp corn starch.

Cooking:

1. 1. For the sauce, mix fresh cranberries with citrus juice and water. Add sugar. Boil the mass for a quarter of an hour.
2. 2. Dissolve the starch in cold water and pour it into the sauce in a thin stream. Boil the mixture for another 3-4 minutes.
3. 3. Cut the washed and dried piece of pork neck into thick slices, but do not cut the meat to the end. You should get a kind of "accordion".
4. 4. Spread the meat with olive oil. Grate with salt, pepper, dry herbs for pork. Leave it to marinate for 2 hours.
5. 5. Cut the chicken fillet into pieces (according to the number of holes between the pork slices). Beat off the bird and lightly salt. Put it in the "accordion" between the meat pieces. Pour dried cranberries there in small portions, add slices of fresh garlic.
6. 6. Tie a piece of meat tightly with kitchen string.
7. 7. Lightly fry the resulting workpiece on each side in very hot oil.
8. 8. Wrap the meat in 2-3 layers of foil. The coating should be dense, without holes.
9. 9. Pour boiling water into the mold so that its level is about 1 cm. Put the pork in foil into the water.

Bake the meat in the coating for 2 hours at 180°C. Then cut the foil, pour cranberry sauce over the pork and continue cooking for another half an hour at 220 ° C.

Glazed pork with vegetables and beer

Ingredients:

• 1.7 kg of boiled pork pulp;
• 700 g raw potatoes;
• 3-4 bulbs;
• 1/2 st. dark beer;
• 2 tbsp. l. homemade orange jam;
• 1 st. meat broth;
• vegetable oil;
• salt, pepper, fresh thyme, dried cloves and bay leaf.

Cooking:

1. 1. Dry the boiled meat. Make cuts in the form of large rhombuses on its surface. Stick a dry clove into each.
2. 2. Cut the potatoes into medium slices, onions into small cubes. Fry in a heat-resistant skillet until the potatoes are half cooked. Add thyme, bay leaf, salt and pepper to the products. Pour all the meat broth. Send to the oven for half an hour at medium temperature.
3. 3. Mix beer with citrus jam. Salt. Coat the boiled meat with the mixture, leaving a little beer marinade.
4. 4. Put a piece of pork in the center of the stewed vegetables. Return the container to the oven for another half an hour. Periodically remove the meat and brush with the remaining mixture of beer and jam.

Apples can also be added to this dish. They will make the taste of treats even more original. Fruit cut (right in the skin) into thin slices is added to the pork about 10 minutes before it is ready.

Medallions with prunes, nuts and garlic

Ingredients:

• 600 g pork neck;
• 200 g dried pitted prunes;
• 50 g of peeled walnuts;
• 4 cloves of garlic;
• margarine for frying;
• salt.

Cooking:

1. 1. Cut the pork into small oval pieces. Beat each medallion, salt and fry on margarine on both sides until golden brown. Spread out on small squares of foil.
2. 2. Cut prunes soaked in hot water into thin strips.
3. 3. Mix it with chopped walnuts and crushed garlic. Put the resulting mass in small portions on the medallions.
4. 4. Wrap the blanks tightly in foil.
5. 5. Bake medallions in a hot oven for about half an hour. Serve the finished meat with boiled potatoes and pickled vegetables.

Spicy pork in the oven

Ingredients:

• 1.2 kg boneless ham;
• 5-7 cloves of raw garlic;
• 1 raw peeled carrot;
• 5 g of grain mustard, sweet ground paprika, turmeric;
• 1/2 small chili pod;
• salt.

Cooking:

1. 1. Rinse the meat, dry thoroughly with paper towels. Grate the prepared piece with salt.
2. 2. To prepare a spicy marinade, put mustard, turmeric, paprika, chopped garlic and chili pepper in a blender bowl. Grind the ingredients until smooth.
3. 3. Grate the ham with the mixture. Leave it in a spicy marinade for at least 3 hours.
4. 4. Transfer the meat to a baking bag. Spread salted circles next to it raw carrots. Tie up sleeve. Make a couple of holes in it for steam to escape.
5. 5. Cook the meat for about an hour at 170–180 °C.

You can increase the amount of carrots. The vegetable is soaked in meat juices during the baking process and will be an excellent side dish for spicy pork.

Exotic loin roll with pistachios

Ingredients:

• 1 kg whole piece of pork loin;
• creamy margarine;
• 100-150 g raw peeled pistachios;
• 2 cloves of raw garlic;
• 60-70 g of pre-grated Parmesan;
• salt.

Cooking:

1. 1. Rinse the meat, dry it and cut vertically in the middle without reaching the end. Expand it like a book.
2. 2. Put garlic and peeled pistachios into a blender bowl. Grind. Mix nuts and garlic with grated parmesan.
3. 3. Distribute the resulting filling over the meat, leaving one edge empty (by 2 cm).
4. 4. Roll up a tight, tight roll. Tie it with kitchen string.
5. 5. First, fry the roll in melted margarine until lightly browned on each side.
6. 6. Then wrap it in foil and put it in the oven for 70 minutes. Cook at medium temperature.

Before serving, cool the pork roll directly in the foil. Only after that cut it into portioned pieces.

Pork chops baked in the oven

Ingredients:

• half a kilo of pork pulp;
• 2 pcs. onion;
• salt, allspice;
• 1 st. l. vinegar;
• 1/3 st. water;
• 100 g of semi-hard grated cheese;
• classic mayonnaise;
• butter.

Cooking:

1. 1. Cut the pork pulp into small slices. Beat with a kitchen mallet. Salt and pepper each piece.
2. 2. Lubricate the baking dish with butter. Put chops in it.
3. 3. Cut the onion into half rings and pour a mixture of water and vinegar for 10 minutes: this will remove the bitterness from the vegetable.
4. 4. Squeeze the onion pieces from the liquid and spread them over the surface of the meat.
5. 5. Lubricate with mayonnaise and sprinkle with cheese.
6. 6. Bake the dish in the oven at 200 ° C until fully cooked. This will take 30-40 minutes.

Pork baked in the oven in its own juice with onions and peppers

Ingredients:

• 1 kg of pork pulp;
• 2–3 tbsp. l. vegetable oil;
• 3-4 onions;
• 1 large sweet pepper;
• 1 bay leaf;
• salt and spices for pork.

Cooking:

1. 1. Cut the pork pulp like for chops. Salt, grate with selected spices.
2. 2. Cut the onion into medium half rings. Pepper - in small cubes.
3. 3. Pour oil into the bottom of a deep cast-iron skillet and lay a layer of onions. Sprinkle pepper on top and distribute part of the meat. Add bay leaf.
4. 4. Repeat layers until you run out of food. The bow should also go last.
5. 5. Cover the pan with an oven-safe lid. Bake for 35-55 minutes at 190-200°C.

You can open the lid of the pan to check the readiness of the dish no earlier than after half an hour. Optionally, at the end, decorate the resulting treat with fresh chopped herbs.

If you have conceived not a buffet, but a full-fledged festive table with cold appetizers, salads and dessert, then in this scenario it is difficult to imagine treats without a real hot dish. Pork baked in the oven, garnished with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be riveted on him until all the guests and household members try and eat plenty of juicy delicious meat.

The art of cooking tender and fragrant pork baked in the oven is an indicator of the skill of a true culinary specialist.

Despite the fact that there are many options for cooking pork in the oven, even more types of meat and spices are used, they all have in common real love the creator-culinary himself to such a magnificent hot dish.

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast away all your doubts. Oven-roasted pork easily aspires to be the number one favorite with our home cooks. This is especially true for the New Year. Boiled pork or meatloaf, juicy ham or stuffed neck, for us in New Year it is symbolic and holiday dish, akin to Olivier salad.

Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for cooking this meat that sometimes you don’t know which side to approach it. You can bake pork in foil or paper, in an open way or in a sleeve, in dough or a fur coat of vegetables. It can be a whole piece or an original sliced ​​​​accordion with tomatoes and cheese, it can even be a fragrant filling wrapped in meat. The limits are set by your imagination and skills.

For such a dish as pork baked in the oven, several main types of pork meat are traditionally used: neck, ham, shoulder and chop. Sometimes pieces are sold with the names "pork for roasting", but most often these are all the same parts of the body. The taste of the baked meat will depend on which part you use. A leaner chop may turn out to be dry, so it is advisable to marinate and stuff it; you can make excellent rolls from it, for example, with mushrooms. A more tender and fat neck is remarkably baked as a whole piece, dryness does not threaten it due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. The ham is also quite lean meat and requires additional feeding with marinade or cooking in conditions where the meat's own juices are not allowed to evaporate freely. I'm talking about sealed dishes and all kinds of "wrappers" for meat.

In any case, to cook baked pork, you need to arm yourself with suitable utensils, since a festive piece of meat is usually large, with foil or a sleeve, spices and sauces, and there is also time for pre-preparing the meat, or rather for marinating.

It’s hard to argue with the fact that meat that has lain overnight in the marinade before getting into the oven will not be tastier than a piece that immediately goes to the roasting. Although there are quick recipes. After all, it is not always possible to subjugate time, and guests are more than sudden. One thing is clear that you should have a couple of hours to prepare and the process of roasting pork itself.

Let's look at a variety of recipes to choose "the one" and cook it.

Pork roasted in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in fragrant spices is also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, serving it on the table as a main course, or it can be used cold for sandwiches. Many people have probably seen that baked ham is sold in sausage departments in stores. So, it is also prepared by baking, the only thing is that it is still difficult to trust store options, because you don’t know exactly how fresh the meat is, how it was cooked, and whether any harmful additives were used. Homemade pork will of course be healthier and tastier because you will know exactly what you put in and when you cooked it. Such meat can completely replace ham and sausage for you.

As for the hot serving option, such pork baked in the oven is more of a festive dish for guests or family members when there are a lot of people at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that it is enough for everyone. After all, many people may want supplements. Especially if it's pork according to this recipe.

For cooking you will need:

• pork (carbonade, ham, neck) - 1.5 kg,
• ground black pepper - 0.5 teaspoon,
• garlic - 3-4 cloves,
• paprika - 1 teaspoon without top,
• barbecue sauce - 3 teaspoons,
• honey - 2 teaspoons,
• Dijon mustard - 1 tablespoon
• salt - 2 tablespoons.

Cooking:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. So it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry chop or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only outside, but also inside, it must be pierced. For this, a special tenderizer tool or a thin and long knife is suitable.

Make frequent vertical cuts from top to bottom, but not through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Put the meat in a container and fill with salt water so that it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it well with paper towels so that there is no water left. Now you can rub it with spices.

4. In a separate bowl or bowl, mix honey, sauce and dry spices together. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well. Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub well.

5. Now put the meat with a fatter layer down, and spread the top side with Dijon mustard. This will be the beautiful side of our roast pork.

6. Now place the pork in an oiled baking dish. In order for the pork baked in the oven to bake inside and not dry out on the outside, it must be baked closed. Therefore, cover the baking dish with a lid, if any. If there is no lid, then make it out of foil, tightly bending the edges.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open and pierce with a knife or skewer, if the juice is clear - the meat is ready, if pinkish, then put in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back into the oven. Grilling or convection helps to quickly brown the meat. If your stove does not have this, then just turn up the temperature for a few minutes, but watch the meat carefully so that it does not burn.

As soon as the crust is browned, take out the pork. The finished pork baked in the oven should lie a little under the lid, if you are going to serve it hot, the meat will cool down a bit and it will be possible to eat it and it will be better cut into slices.

Serve pork on the table, cut into slices and garnish with herbs. The guests will be delighted.

If you want to use such boiled pork as cold meat, then let it cool completely before cutting. It will become denser and cut much thinner, just right for sandwiches.

Bon appetit!

Juicy pork neck baked in the oven in the sleeve

Another simple way to make pork roasted in the oven juicy and tender is to cook it in a roasting sleeve. The sleeve perfectly retains all the meat juices inside the piece and does not allow the meat to dry out, all the flavors also remain inside and saturate the meat through and through.

To cook pork in the sleeve you will need:

• pork neck - 1.5 kg,
• garlic - 4 cloves,
• bay leaf - 2 pcs,
• ground coriander - 3 teaspoons,
• Provencal herbs - 3 teaspoons,
• salt - 3 teaspoons.

Cooking:

1. In order to keep the meat tender and juicy, we again use the wet salting method. It is quite justified in baked pork recipes when one large piece is cooked. Plus, it saves the meat from excessive dryness, which is sometimes inherent in pork.

Clean and towel-dried meat must be dipped in the marinade so that it completely covers it. The recipe for this marinade is simple: for 1 liter hot water put 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provence herbs. Add 2 bay leaves to the water and mix well. The main thing is that the water is hot, boiling water. This will bring out the flavor and aroma of the spices.

Immerse the meat in the brine only after it has cooled, it is not our goal to cook the meat. Let the msu soak for a few hours. Minimum - 3 hours, maximum - overnight.

2. After the meat has rested for its time, take it out and dry it well with towels. Then rub with a couple of pinches of salt, a teaspoon of coriander and a teaspoon of Provence herbs. This will give extra flavor when baked.

3. Now it's time for the garlic. Cut the peeled cloves lengthwise into 4 parts and stuff the pork with these sharp pieces. To do this, take a thin long knife and make punctures in the meat from top to bottom. Put a piece or two of garlic in each hole.

4. Now you need to tie a piece of meat with a thick thread. Pork roasted in the oven tends to shrink and deform a little depending on the streaks of fat. The neck is especially susceptible to this. Plus, when not tied, it tends to take on a flat look, because the meat is soft and not very dense, such as carbonade.

Take a thick undyed thread, preferably cotton, and tie a piece in the form of a net. This can be done by throwing loops on it, crossing the threads in the middle.

5. Next, take a baking sleeve large enough to leave a few centimeters from the meat to the film on all sides. Lay the meat inside, you can add bay leaves from the brine. Then tie off the ends of the sleeves.

To allow small amounts of steam to escape during baking, cut or poke 3-4 small holes in the top of the sleeve.

6. The oven must be preheated to 180 degrees. This important rule. which allows you to quickly bake the surface of the meat and lock all the juices inside.

Place the meat in the sleeve on a baking sheet or in a mold and bake for about 1 hour, it may take a little longer. Readiness can be checked by cutting the sleeve and piercing the meat with a toothpick or knife. The juice that flows out should be clear.

To make the meat look more appetizing, let it stand for another 10 minutes in the oven with the sleeve already open, until the top side is browned. After the meat is pulled out, let it rest wrapped in a sleeve and cool slightly. After about 15 minutes, you can put it on a dish and start cutting it to the table.

Serve the oven-baked pork in the sleeve with fresh vegetables, salads and other side dishes, for example.

Enjoy a wonderful hot meal with your family!

Tender baked pork - meatloaf with sweet pepper, garlic and pomegranate sauce

Pork roasted in the oven does not have to be an exceptionally large whole piece. How can you pass by another option for its preparation in the form of a roll. The same piece of pork neck is taken for 1.5-2 kg and cut in a spiral, the filling is added and the meat is rolled up. In this case, the meat is flavored not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And much more can be put in a meatloaf.

Such a beautiful dish will decorate any holiday. And cooking it is not too difficult, as it might seem at first glance.

For cooking you will need:

• pork neck - 2 kg,
• bell pepper - 1 piece,
• garlic - 6 cloves,
• mayonnaise - 100 grams,
• mustard - 2 teaspoons,
• mustard seed - 1 teaspoon,
• bay leaf - 2 pcs,
• pomegranate sauce - 2 tablespoons,
• pepper to taste
• salt to taste.

Cooking:

1. Before we start rolling the meat roll, let's take care of the filling. In the filling we will go sweet bell pepper and garlic.

Cut the garlic with a knife into small pieces. Remove the seeds from the pepper and cut into small cubes.

2. Whatever meat you would not cook, be sure to wash it before. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it turns around and becomes flat.

3. Brush both sides of the flat piece of meat with pomegranate sauce. For example, Narsharab.

4. Salt and pepper the meat on both sides. Roll back into a roll and wrap in cling film or place in a bowl. Refrigerate for about 1 hour to marinate the meat.

5. In a separate cup, mix the sauce. To do this, put 2 teaspoons of mustard, 100 grams of mayonnaise, a teaspoon of mustard seeds and crush 2 bay leaves with your hands. Then mix it all up well.

6. Remove the meat from the refrigerator after an hour, unroll the roll and spread the prepared sauce on the inside.

7. Now spread the garlic and bell pepper evenly over the sauce layer. Then roll the roll with the stuffing inside, trying to make it tighter.

8. After rolling the roll, spread the sauce on the outside on all sides.

9. Now wrap the pork in two layers of foil. Place the bundle on a baking sheet or baking dish. Preheat the oven to 180 degrees. And put the meat to bake for 1.5-2 hours.

10. After this time, check the meat for readiness by piercing it with a skewer or knife. If the juice is clear, then the pork baked in the oven is ready. Now you can cut off the top layer of foil and send the meat to the oven for another 10 minutes, so that the top layer is also browned.

The meat is now ready and ready to be served. Cut it into slices 1.5-2 centimeters thick and treat guests.

Bon appetit!

Pork baked in the oven in puff pastry

When your goal is to cook such a dish as a whole piece of pork baked in the oven, but in such a way as to make an indelible impression on the guests and make the holiday unforgettable, and your culinary skills are a legend, then you should pay attention to this one. original recipe. Straight from France, the traditional way to roast pork in puff pastry. Yes, not just like that, but with mozzarella and jamon, and aromatic herbs. The mere sight of him is salivating.

Pork baked with pear - an original holiday recipe

Perhaps you have tried cooking the classic spiced boiled pork, maybe you even cook a fragrant meatloaf with vegetables. Have you tried to cook pork baked in the oven with fresh sweet pears? No? You should definitely try this dish.

Now it is no longer a problem to find fresh juicy pears in stores and on the market even in the middle of winter, for example, conference pears, beloved by everyone. And what if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it takes a little preparation.

For pork with pears you will need:

• pork neck or chop - 1.5 kg,
• red sweet wine - 100 ml,
• pear - 2 pcs,
• sweet chili sauce - 2 tablespoons,
• balsamic vinegar - 1 teaspoon,
• curry - 1 teaspoon,
• dry oregano - 1 teaspoon,
• salt and pepper to taste.

Cooking:

1. Cut fresh, washed and well-dried pork in the form of an accordion. Make cuts from top to bottom so that the meat opens like a book.

2. Rub the meat with salt, ground black pepper and dried oregano on all sides and place in a deep container.

3. Pour the meat with 100 ml of red wine and leave to marinate for a while. Cover with a lid or cling film. Leave to marinate for at least an hour if you already have a holiday today, or you can even overnight if you prepare in advance.

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Put two layers of foil on the bottom, lay the meat on it. In the cuts made in the meat, put a few slices of pear to fill everything evenly. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to prepare the sauce. To do this, in a cup, mix sweet chili sauce, balsamic vinegar and add curry. Mix everything well.

8. After an hour, remove the meat and check for readiness with a skewer or knife. If it’s ready, then it’s time to spread the sauce on the meat and put it back in the oven until the crust is browned. This may take about 20 minutes. Watch the meat.

9. Ready meat will have a sweetish and spicy taste at the same time. Curry will give him a peculiar flavor, and pears will set off the tender, well-baked pork in a stunning way.

Pork baked in slices in the oven will turn out even for a novice cook, because this dish is prepared without any extra effort - you just need to cut, season and bake the meat in the oven. Use if one is present in your kitchen. If not, then you can limit yourself to any other spices to taste.

So that the baked meat does not turn out to be dry in taste, choose a part of the pork neck with greasy layers. Fat at heat treatment will melt and nourish the meat. Add fresh herbs only when serving, otherwise they will turn black when baked.

Boiled cereals are ideal for such a meat dish as a side dish: rice, buckwheat, millet, etc., fresh or boiled vegetables.

So, let's prepare all the necessary ingredients for roasting pork slices in the oven and start cooking!

Rinse the pork in water, remove all films, veins and cut into portions, trying to chop so that each of them has a small layer of fat.

Place the pieces of meat in a deep container, pour seasoning and a couple of pinches of salt into it, mix everything thoroughly with a little pressure.

Lubricate the bottom of the baking dish with vegetable oil, put the seasoned pork slices in it. Place the mold with pork pieces in the oven at ~200C and bake for about 40 minutes.

We take the form with the finished dish out of the oven and let the baked pork cool slightly.

We wash the green onion feathers, chop them and sprinkle with pieces of baked meat, serve immediately in the form, combining with various sauces and side dishes.

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How do we cook pork in the oven

We need:

• Pork - about 1 kg
• Garlic - 8-12 cloves
• Salt (preferably coarse, without iodine) - to taste
• Pepper and spices - to taste

We most often use salt, ground black pepper, red paprika and - according to the mood - a dried mixture of ground Italian herbs. All ingredients are easy to buy in the nearest supermarket.

Preparation of meat - on the strength of 15 minutes.

Rinse the pork tenderloin thoroughly under running cold water. We carefully dry it (!) And arm ourselves with a convenient sharp knife.

We make small and frequent cuts in depth - over the entire surface of the pork.

In these cuts we will push the pieces of garlic. To do this, cut each clove lengthwise - in half. The long, sharp pieces are ideal for easy stuffing!

Mix the spices with salt and rub the meat over the entire surface - on both sides.

You can additionally prick the meat with a fork, then the spices will penetrate even more evenly.

Baking - an average of 1.5 hours per 1 kg of meat.

It remains to wrap the pork in foil and bake in the oven. Let's follow grandmother's advice:

1 kilogram of meat is baked for an average of 1.5 hours. If you want to dry the fried crust, in the last 10 minutes of baking, open the foil on top.

As you can see, baking pork meat in the oven using foil is not a troublesome task, and the result will always be juicy and fragrant.

The secrets of choosing pork, marinades and fillings

Fresh pork has several characteristics. Pink, uniform, not dark color, almost dry surface, elastic texture (does not leave a dent when pressed with a finger), fresh smell similar to the smell of milk, no ammonia, milky white fat. Marbling is very desirable for the neck (i.e. fat is distributed in the thickness of the meat, and not just on the surface).

It is quite juicy to bake in the oven any piece of pork. Yet it is worth remembering that the most profitable places- this is the neck, the inside of the ham and the tenderloin.

When baking in foil, fat from pork can not be cut off. It will always be possible to do this. From the high temperature, the fat will either melt into juice, or become very softened. In general, meat baked in the oven is quite appropriate in the diet of those who follow the figure: by removing fat after baking, we get high-quality protein, without synthetic additives, frying in oil and excess carbohydrate breading that absorbs fat.

Have you decided to pre-marinate the pork?

Use the ingeniously simple onion method:

• We combine onion gruel (chopped on a blender 2-3 onions), vegetable oil (2-3 tablespoons), mustard (1 tablespoon) and spices (dry, ground). We rub the already stuffed piece, put it in a deep bowl and tighten it with a film. We send it to the refrigerator - for 5-6 hours.

Of course, you can always simply smear a piece with mayonnaise if you are not bored with its taste.

And if you are overcome by a craving for experiments - 2 more interesting marinades:

• On soy sauce - soy sauce (100 ml), sugar to taste, 3 cloves of garlic. We marinate for 4 hours.
• On apple juice with mustard - one glass of apple juice, mustard (4 tablespoons), apple cider vinegar (3 tablespoons), bay leaf (2 pcs). We marinate for 3 hours.

Pork can be stuffed not only with garlic. Someday try using pieces of carrots - in equal proportions with garlic.

The yellow color of the fat layer indicates the old age of the animal. The meat will be tougher than the one with white streaks.

How to cook delicious pork in the oven so that it is soft and juicy

• To keep the pork pulp soft, use a meat mallet. By breaking down the muscle fibers, the flesh will be soft and won't absorb much oil when cooked.
• Use medium-acid marinades to tenderize meat. Do not overdo it with acid, otherwise it can make the meat "rubber".

• Salting softens meat. At the same time, the meat retains moisture inside, due to which it turns out juicy.
• If you want to get juicy and soft chops, then fry them in a pan until a crust appears, and then place them in the oven.
• Once the meat is baked, let it rest. If you start cutting into pieces, then juice will flow out of it.
• The most tender part of the pork is the tenderloin. Once cooked in the oven, it will simply melt in your mouth.
• For more softening, add a spoonful of sugar during cooking.

Marinade

If you pre-marinate the meat in an enamel bowl, you get a tastier dish with a pleasant aroma. The marinade is able to bring out the best taste side of the meat.

Rinse the meat well with water, rub it with salt and spices and stuff with grated garlic. Then lower for 6 hours or more in the marinade. For most recipes, dry white wine or lemon juice with the addition of wine vinegar is used.

The easiest recipe for a spicy marinade for 1 kg of meat

It does not require much effort, enhances the taste.

Ingredients:

• 30 - 40 ml of vegetable oil,
• 1 - 1, 5 tsp hops - suneli,
• 500 g onion
• 0.5 tsp of a mixture of red and black pepper,
• chopped bay leaf and salt to taste.

Cooking:

1. Grind the onion to a puree state with a meat grinder or grater.
2. Mix the rest of the ingredients with the onion and add the meat.
3. Keep from 5 hours to a day.
4. Put in a sleeve, send to the oven.

Lemon-cognac marinade for 1 kg of pork

Alcohol can soften dry meat. This marinade can be used for barbecue, baking in small pieces or frying.

Ingredients:

• 10 g ginger
• 10 - 15 ml lemon essence,
• 40 - 50 ml brandy,
• 30 g mustard,
• 3 garlic cloves,
• any spices.

Cooking:

1. Grate ginger or add ground.
2. Mix ginger, cognac, mustard and lemon juice.
3. Add grated garlic with spices to everything.
4. Leave for 1 hour in the refrigerator. This is quite enough.

Time and definition of readiness

Fans of kitchen delights will have the question “How long does it take to roast pork?”

Determining readiness is easy. It is enough to pierce it with a fork. If a shiny, clear liquid flows out, the dish is ready to serve. The first half hour should be baked at + 210 - +240, gradually reducing it to + 190 degrees.

What can be cooked from pork in the oven?

Pork in foil

Ingredients:

• 1 - 1, 2 kg of pork,
• 1 large head of garlic,
• 1 - 2 tbsp. l. homemade mayonnaise or sour cream
• 1, 5 - 2 tbsp. l. vegetable oil,
• 3-4 chopped parsley leaves,
• 1 rosemary branch
• 3 - 4 pinches of salt,
• 2 small pinches of ground black pepper.

Cooking:

1. In a piece, we make cuts with a knife not completely. They help the meat marinate better. If the meat piece is small, and the meat has already been marinated for more than 1 hour, then cut it.
2. Pass the garlic cloves through a garlic press or finely chop them.
3. Lubricate the meat with a mixture of salt, black pepper, parsley, rosemary, garlic and any spices.
4. We coat the peppered piece with mayonnaise or a mixture of honey and mustard and remove it for 2-3 hours in the cold.
5. We place a bundle of meat in foil in the oven or oven. In such a bundle, if desired, you can put prunes, apples. We put in the oven for baking at + 210 - 250 degrees for half an hour, then at + 150 degrees for 60 - 70 minutes.
6. We cut a small round hole in the top of the package so that the meat is browned. If stew is to your taste, then there is no need for a hole, then the piece will be baked in its juice. Keep until ready.

Pork baked in the oven with mustard and honey in foil

Ingredients:

• pork meat - 0.8 - 1 kg,
• garlic - 1 small head,
• bay leaf - 1 - 2 pieces,
• honey - 1 tbsp. l,
• mustard for dressing,
• black pepper, salt, coriander - optional,
• 0.5 l red wine,
• 1 apple, a handful of prunes - for decoration.

Cooking:

• Peeled garlic cut into slices;
• We wash and dry a piece of meat with a towel;
• We make cuts with a knife and put garlic cloves and lavrushka in them;
• Rub the meat with a mixture of peppers and salt;
• With a brush, brush a piece of pork with honey and mustard;
• Sprinkle a piece with coriander;
• Pour everything with wine, covering everything with cling film, and leave it in this form in a cold place for 5-6 hours.
• We clean the apple from seeds, peel and cut into rings;
• We wrap the pickled piece in foil, add an apple and prunes;
• We put the baking sheet in the oven for 90 minutes at a temperature of 180 degrees.
• After 45 minutes, slightly unfold the foil;
• Pour periodically a piece of marinade;
• The dish is ready to serve. You can pre-garnish with prunes and apples.

Pork baked in the oven in the sleeve quickly and tasty

Ingredients:

• neck - 1 - 1.5 kg,
• garlic 4 - 5 cloves,
• lavrushka - 2 pcs,
• Provencal herbs and coriander - 2 - 4 teaspoons,
• salt 2, 5 - 3 tsp

Cooking:

1. To give the meat tenderness and juiciness, we use the method of wet salting. Washed and towel-dried meat, immerse it completely in the marinade. For example, mix with 1 liter of hot water, 2.5 tsp salt, 0.5 tbsp. l coriander, a pinch of Provence herbs, 2 chopped bay leaves. Immerse the meat in the brine only when it has cooled. Let the meat marinate for 3-6 hours.
2. As the meat stands, we take it out and dry it with towels, rub it with salt, coriander, and 1 tsp of Provence herbs to add flavor.
3. We cut the garlic so that they can stuff a piece, first, make punctures in the meat with a knife for this purpose.
4. We tie a piece with a thick thread, in the form of a grid and place it in a sleeve, making 3-4 small holes in it.
5. We preheat the oven to + 180 degrees. Bake until cooked, which we check with punctures with a fork, knife or toothpick.
6. When the dish is ready, let it stand for 15 - 20 minutes.

Pork baked in the oven in mayonnaise and mustard

Ingredients:

• meat - 0.8-1 kg,
• 1 st. l mustard,
• sour cream and mayonnaise 2 tbsp. l,
• any spicy herbs, ground black pepper, salt and garlic to taste,
• vegetable oil.

Cooking:

1. We put the oven on heating to 180 degrees. And we make a coating by mixing mayonnaise, mustard, sour cream, pepper and herbs.
2. We stuff a piece of pork with garlic, salt and coat.
3. We spread it on a baking sheet greased with vegetable oil.
4. Place in the oven for 18-20 minutes to firm up.
5. Then add water by 1.5 cm into a baking sheet, cover it with foil and leave for 60 - 65 minutes.
6. After an hour, check the meat. We remove the foil. There should be some water left. And keep again in the heat of the oven until a crust forms.

All is ready! Can be eaten cold and hot.

Oven-baked marinated pork tenderloin recipe

The ideal parts of meat for cooking boiled pork are the inside of the ham, pork neck or tenderloin. The brisket is harder to work with.

Ingredients:

• 1.5 - 2 kg pork tenderloin,
• 2 small heads of garlic,
• 2 medium onions,
• a mixture of 1 tsp with a slide of dry mustard,
• 1 tsp salt, 1 tsp spices and pepper.

Cooking:

1. Cut the garlic cloves lengthwise into pieces and sprinkle in a mixture of pepper and salt.
2. Finely chop the onion and add the mustard.
3. Coat the cuts.
4. We rub a piece with an onion-mustard mixture and put it in the cold for a couple of hours. You can not marinate.
5. We bake a piece wrapped in foil at + 200 degrees for a couple of hours.
6. Slightly open the foil 15 minutes before the oven turns off so that the meat is browned.

Boiled ham with milk and spices

Such pork does not require a marinating process. It turns out juicy and ruddy.

Ingredients:

• pork 1 - 1.2 kg,
• 0.5 l milk,
• 4 - 5 cloves of garlic.

Spices: 3 - 5 pieces of cloves, 7 - 8 pieces of cardamom, 0.5 tsp with a slide of nutmeg, 1 tsp of thyme, salt and black pepper to taste.

Cooking:

1. Cut 2 - 3 garlic cloves in half, crush the other 2 under pressure.

On a note!

At this stage, the meat does not need to be salted.

• Rub the piece with the mixture grated garlic with spices.
• I put it in shape. Better deep.
• Warm, but not boiling milk with cardamom and thyme, pour into the mold from the side, without pouring the meat on top, to a wall height of 2 - 3.5 cm.
• Add the garlic cloves to the milk and cover tightly with foil.
• We heat the oven to + 210 - 220. Bake the meat for 25 minutes. Then we reduce to + 170 degrees and continue to bake for another 45 minutes. If the milk has evaporated, add more.

Attention!

For all the time, as the bulk of the milk has evaporated, pour the rest with a spoon. This will make the crust on the ham.

• After an hour of baking, remove the foil and add a piece on top. We continue to bake in an open form for another 30 minutes until fully cooked.

Suitable sauces for oven-roasted pork

Any meat that has been baked in the oven, no doubt, will not leave anyone indifferent because of its unique aroma, delicate structure and juiciness. You always want to dip a tidbit in a sauce that will harmonize perfectly with it.

Apple sauce for pork

For its preparation, sweet and sour apples are needed. The Antonovka variety is ideal.

Ingredients:

• 500 g apples
• 300 g of water
• 50 g sugar
• half a lemon.

Cooking:

1. Remove the skin from the apples and remove the core.
2. We cut into small pieces.
3. Boil in sweet water for 20 minutes until they are completely softened.
4. We wipe the whole mass through a sieve or with a blender and cool.

Spicy sour cream sauce

An easy recipe. Its mild taste has a slight spiciness, and goes well with roasted pork. You can add your favorite spices to it.

Ingredients:

• 1 cup meat broth
• 1 cup sour cream
• 1 st. l tomato paste,
• 2 tbsp. l flour,
• pepper and salt to taste,
• 50 - 60 g butter for passivation,
• 2 bulbs.

Cooking:

1. We pass the flour in butter until golden brown.
2. Add finely chopped onion, tomato paste and fry over low heat for 2-3 minutes, stirring constantly.
3. Pour in sour cream and broth, cook for 7 - 8 minutes.
4. We add spices.

Sauce in a hurry

Prepared without heat treatment. You just need to mix everything with chopped herbs and garlic.

Ingredients:

• 150 g sour cream, a bunch of any greens,
• 2 - 3 garlic cloves,
• a pinch of pepper, paprika, turmeric.

Cooking: mix all the ingredients, pre-chopping them. Add salt.

Outcome

If the choice with the desired pork dish is determined, then feel free to proceed. During the roasting of meat, you can make a couple of light salads. Taking note of all the tricks of cooking, your dish will find a positive response from every guest. And the female half will definitely come to you for a recipe.

Bon appetit!

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