Suitable for cooking in the oven, in principle, almost any pork. However, it is still believed that the most delicious are the baked ham, neck or shoulder blade.
Pork baked in foil: a step by step recipe
Ingredients:
- 1 kg of meat;
- 4 cloves of garlic;
- 2 laurels;
- salt;
- sour cream or mayonnaise;
- pepper, rosemary;
- vegetable oil.
Prepare marinade for meat. Squeeze mayonnaise into a bowl and add garlic cloves crushed into gruel, ground lavrushka powder and other spices.
Lubricate the pork liberally with the resulting sauce and leave to infuse in the refrigerator for 3-4 hours. Wrap the meat in foil and bake at 200 ° C for half an hour.
Remove the pork from the cabinet, make a cut on the foil and put back in the oven for another 15-20 minutes. This procedure is necessary so that the meat is well browned.
Pork baked in foil is best served with boiled potatoes. This dish goes very well with vegetable summer salads.
Pork baked with vegetables in pots: a simple recipe
With vegetables, baked pork is lighter and does not seem so greasy.
Ingredients:
- 600 g pork;
- 2 pcs each – carrots, peppers, eggplants, onions;
- 6 potatoes;
- 4 sprigs of fresh dill;
- 1 tbsp vegetable oil.
Eggplant for cooking pork with vegetables cut into half rings. Remove the stem. To rid eggplants of bitterness, salt them, hold them in salt for 20 minutes and rinse in cold water.
Chop onions and bell peppers into small cubes, carrots into strips, and tomatoes into half rings. Remove the peel from the tomatoes by scalding them with boiling water.
Rinse the meat with water and cut into cubes of about 1.5×1.5 cm. Fry the pork over medium heat in a pan with onions until half cooked. Peel the potatoes and cut lengthwise into 4-6 pieces.
Rinse the pots and put in them in layers:
- potatoes;
- pork;
- pepper;
- carrot;
- eggplant;
- tomatoes.
Pour a little salt into each pot and pour about ¾ of boiled chilled water. Put the containers with pork and vegetables in an oven preheated to 200 ° C. After an hour, remove the pots from the oven and add a sprig of dill to each.
Pork steaks with mustard and honey
This dish is perfect for the holiday table.
Ingredients:
- 300-400 g of pork;
- 1 tsp of thick natural honey;
- 1 tsp strong mustard;
- ½ tsp seasoning for barbecue;
- 3 cloves of garlic;
- pepper, salt.
Cut the roast pork into thin steaks and beat lightly with a hammer. Prepare marinade from crushed garlic, honey, mustard, salt and spices.
Spread the sauce on both sides of the steaks and put them in the refrigerator to soften for about half an hour. You can skip this step if you wish. But in this case, the meat will be baked a little longer in the future.
Put the pickled pork in a pan or on a baking sheet and bake in the oven at a temperature not exceeding 200 ° C. Steaks will be ready in 40-45 minutes. Serve this dish, like any other baked pork, of course, you need to hot.
How to bake pork with sour cream
Ingredients:
- 500 g pork fillet;
- 500 g sour cream;
- onions and carrots – 1 pc;
- vegetable oil.
To prepare this dish, cut the meat into pieces and place in a baking dish. Crush the garlic and mix the gruel with chopped green dill. Put the resulting mass into the meat and mix everything well.
Chop the onion and lightly fry in vegetable oil. Put the onion on the meat and pour sour cream on top. Salt, pepper the pork and mix everything thoroughly. Bake at 180°C for 45 minutes.
Pork baked with potatoes
Ingredients:
- 600 g of meat;
- 1 kg of potatoes;
- 100 g butter;
- 2 onions;
- mayonnaise and sour cream – 6 tbsp each;
- 150 g of cheese;
- ½ cup broth;
- 2 cloves of garlic;
- coriander, dried herbs, thyme, ground pepper.
Wash the meat and pat dry with paper towels. Cut the pork into steaks about 1 cm thick. Cover each piece with a thin plastic wrap and beat off.
In order for the meat to subsequently bake quickly, rub spices and salt into it and leave to marinate for 15-30 minutes. While the pork is infused, cut the onion into half rings. Peel the potatoes, cut into thin slices and season with salt. Large tubers pre-cut into two parts lengthwise.
Mix sour cream and mayonnaise and put crushed garlic into the mixture. Pour the sauce over the chopped potatoes and mix everything together.
Put the pieces of butter on the bottom of the baking dish. Spread the meat over them. Lay the onion on top.
Pour the meat broth or boiled water into the mold. Put potatoes with sour cream sauce on top of the meat and evenly distribute it over the surface.
Preheat the oven to 180°C and place the mold in it. Roast the pork for 30 minutes until the potatoes are golden brown.
After half an hour, remove the potatoes with meat from the oven and sprinkle with grated cheese on top. Put the dish back in the oven for another 30 minutes.
Pork with pears step by step
Ingredients:
- 1 kg pork neck;
- 3 pears;
- 100 g cranberries or lingonberries;
- 50 ml red wine;
- ¾ teaspoons of salt;
- 2 tbsp vegetable oil;
- 2 pinches of nutmeg;
- 1 tbsp lemon juice;
- 1/3 tsp pepper;
- salt.
To prepare the marinade, combine nutmeg, salt, pepper, oil and wine. Rinse the meat thoroughly and cut into slices about 1.5 cm thick, without cutting to the end about 1 cm. Coat the pork with marinade.
Wash the pears and remove the core with seeds from them. Cut fruit into thin slices. Sprinkle each slice with lemon juice.
Put the meat on foil, rolled up in 3 layers. Insert a pear plate into each cut. Put cranberries or lingonberries between meat and plates. Pour some berries on top of the neck itself.
Wrap meat tightly in foil. Roast pork at 180°C for about 50 minutes. Remove the pork from the oven, unscrew the edges of the foil and bake the meat for another 20 minutes. before the formation of a ruddy crust.
Baked pork “Bear paw”
Ingredients:
- 1.5 kg of pork;
- 4 eggs;
- 5 potatoes;
- 6 cloves of garlic;
- 200 g of hard cheese;
- spices for roasting meat;
- vegetable oil;
- salt.
Cut the meat into palm-thick steaks. Beat the pork and coat with garlic, salt and spices on all sides.
Peel potatoes and grate on a coarse grater. Break eggs and salt into a bowl with potatoes. Beat the mass with a fork until foam appears.
Put two tablespoons of the potato-egg mass on the bottom of the plate. Place meat on top. Cover the steak with two more tablespoons of potato mixture.
Carefully transfer the meat to the pan and fry for 1 minute on each side. Do the same with the other pieces of pork.
Transfer the fried steaks with potatoes to a greased form. Grate the cheese coarsely and sprinkle over the meat. Put the mold in the oven and keep the meat there at a temperature of 200 ° C for 20 minutes. Serve each juicy steak on a separate plate.
Pork in the sleeve
Ingredients:
- 1.5 kg of pork;
- 4 cloves of garlic;
- 2 bay leaves;
- 3 tsp each of coriander, Provence herbs and ground coriander;
- 3 tsp salt.
Prepare marinade for meat. To do this, put two tablespoons of salt, coriander and Provencal herbs in 1 liter of boiled hot water. Add bay leaf and mix everything.
Cool the brine and dip the meat into it. Hold the pork in a salt solution with spices for 3-6 hours. Remove the meat from the brine and pat dry with a towel.
Rub the pork with the remaining salt, coriander and Provence herbs. Cut the garlic cloves into thin slices and stuff the meat with them.
Put the pork in the sleeve, add the bay leaf. Tie the ends of the sleeve and cut a few holes in its upper part.
Put the pork in the sleeve on a baking sheet and bake in a preheated oven for 1 hour at a temperature of 180 ° C.
After an hour, to check the readiness of the dish, cut the sleeve and pierce the meat with a knife. The juice flowing from the pork should be clear and light.
Leave the baked meat in the oven for about 10 more minutes. in an open sleeve. This is necessary so that the top side of the pork is browned.
Pork roll with pomegranate sauce
Ingredients:
- 2 kg pork neck;
- 1 bell pepper;
- 6 cloves of garlic;
- 1 tsp mustard seeds;
- 1 tbsp grant sauce;
- 2 bay leaves;
- 1 tsp mustard seeds;
- 100 g of mayonnaise;
- 2 tsp mustard;
- pepper.
To prepare the filling, cut the pepper into small cubes and chop the garlic into small pieces. Mix these ingredients.
Cut the meat in a spiral and grease with pomegranate sauce. Salt the pork on all sides and pepper it. Roll the pork into a roll, wrap with cling film and marinate for an hour in the refrigerator
Prepare the sauce in a separate bowl. To do this, put mustard and mustard seeds, mayonnaise, and bay leaf crushed by hand in a bowl. Mix the ingredients well with a spoon.
Remove the roll from the refrigerator, unwrap it and coat with sauce. Spread the pepper and garlic over the meat. Roll up again as tightly as possible. Brush the outside of the roll as well. Bake the meat in the oven for 1.5-2 hours until tender.
Pork baked with Italian herbs
Ingredients:
- 2 kg pork with skin;
- dry Italian herbs;
- salt and pepper;
- 4 cloves of garlic;
- 1 tbsp vegetable oil;
- 2 tbsp mustard;
- 1 egg yolk;
- 2 tbsp breadcrumbs;
- 1 tbsp French grain mustard
Rinse the pork piece and pat dry with a towel. Prepare glaze for meat. To do this, mix both types of mustard and add mashed egg yolk to them. Add a tablespoon of sunflower oil and breadcrumbs to the mixture.
Rub pork with crushed garlic, salt, pepper and herbs. On the skin make cuts in the form of a grid. When baked, fat will be rendered out of them, as a result of which the meat will turn out to be leaner.
Apply glaze to meat and rub it evenly over the entire surface of the piece. Place the meat on a foil-lined baking sheet, skin side up.
Send the pork to bake in an oven preheated to 180 ° C. After an hour, remove the baking sheet and turn the piece over to the other side. Pork with Italian herbs will be ready in about another 1 hour.
Be sure to wrap the neck with a thick thread in the form of a grid before laying it in the oven. Such meat does not hold its shape well and when baked it can turn into a “cake”.
