It is difficult to imagine a full festive table without a real tasty hot dish. Pork baked in the oven, with vegetables and herbs, full of heat, exuding an unsurpassed aroma of meat and spices, will truly become the central treat at the solemn feast. All the attention of the audience will be riveted to a delicious, fragrant dish until the guests and household members finally manage to taste the delicious juicy meat and how to enjoy it.
How to bake pork in the oven? A piece or in the form of an originally cut accordion, in foil, paper, sleeve or a special baking dish, with vegetables, mushrooms, various herbs and all kinds of spices - there are a great many options for preparing a delicacy. Their boundaries are set by the imagination and skills of the cook.
Oven baked pork: cooking features
In order to cook this delicious dish, the main types of pork meat are traditionally used: neck, ham, scapula and chop. The taste of baked meat will depend on which part is used.
Carbonade is more lean, so it may seem dry when baked. It is recommended to stuff it or pickle, making excellent rolls from it. A more tender and fat neck is remarkably baked in a whole piece. Due to the presence of fatty veins, dryness does not threaten her. And yet, during baking, it is significantly reduced in size, although it retains its juiciness. Enough lean meat, requiring additional nutrition in the form of marinade, is a ham. This piece will retain its juiciness and unusual taste, depending on how baked. Pork in the oven (ham) is baked in such conditions that do not allow the product to evaporate freely with its own meat juices - in a sealed container or in all kinds of special wrappers for cooking meat.
Bake meat in the oven: recipes
For pork, which will be cooked in the oven, the presence of suitable dishes, foil or sleeve, spices and sauces. In addition, it is necessary to have time for the preliminary preparation of meat (pickling). No one will argue that baked pork in the oven will become tastier if the meat lies in the marinade before being in the oven. Although there are quick recipes for pork, allowing the hostess not to face the dirt if unexpected guests appeared on the doorstep. It is no secret that many home cooks have special company secrets, the results of which they proudly show to guests. We suggest that you familiarize yourself with the various methods of preparing delicious meat and add to your collection a recipe for pork baked in the oven.
Boiled pork
A large piece of pork baked in the oven according to the recipe with Dijon mustard, honey, barbecue sauce and other aromatic spices is called boiled pork. This dish is a very juicy and tasty meat, which is eaten hot, serving to the table as the main dish, as well as cold - as one of the layers of sandwiches. For cooking boiled pork (pork, baked in the oven with a piece) in recipes it is proposed to use:
- pork (chops, ham, neck) - 1.5 kilograms;
- black pepper - 0.5 tsp;
- garlic - 3-4 cloves;
- paprika - 1 tsp;
- barbecue sauce - 3 teaspoons;
- honey - 2 tsp;
- Dijon mustard - 1 tbsp. the spoon;
- salt (two tablespoons).
Cooking
The secret to making juicy pork baked in the oven according to this recipe is that the meat should be pickled in advance in a special liquid brine. This allows him to better salt and absorb moisture. As a result, the baked ham will be tender and juicy after baking, even if sufficiently dry meat (ham or carbonade) is used for its preparation.
To bake meat in the oven, pork, first of all, is washed and dried well with a paper towel. Now, in order for the meat to salted qualitatively both outside and inside, it should be pierced. This is done with a special tool - a tenderizer or a thin and long knife. It is recommended to make several frequent vertical cuts from top to bottom, but not through. Now the meat is put in a large bowl and poured with marinade (1 tbsp. L salt per liter of water), covered and sent to the cold. After two to three hours, the pork is removed from the brine, wiped dry with paper towels, and rubbed with spices. In a separate bowl mix the sauce with honey and dry spices. Garlic is squeezed out there or rubbed on a grater (small). All diligently mixed. The resulting mass is coated on all sides with meat and rubbed well. Next, the meat is laid in a bold layer down, and the upper side is smeared with Dijon mustard.
Then the pork is placed in a baking dish, oiled. In order for the pork baked in the oven to bake inside, and at the same time not to dry out, it is prepared closed (the baking dish is covered with a lid). In its absence, the meat is covered with foil, tightly bending its edges. Pork should be baked in the oven at t = 180 ° C for about an hour. After this time, the meat is taken out, opened and pierced with a skewer or knife. The appearance of clear juice indicates the readiness of the meat. If pinkish liquid oozes from the meat, it should be put in the oven for another 20 minutes. Then you need to brown the crust, this will make the meat look very appetizing. To do this, simply remove the foil or lid and put the dish back in the oven.
Pork is quickly browned with a grill or convection. In their absence, the temperature is simply added for several minutes. In this case, you must carefully monitor that the meat is not burnt. After the crust is browned, the pork should be removed from the oven. The finished dish should lie a little under the lid. After the meat has cooled slightly, it will be easier to cut into slices. Boiled pork is served on a table cut into slices and decorated with greens. You can serve it cold, but at the same time, before you chop, you must let the meat cool completely.
Bake pork in foil: meatloaf with pomegranate sauce, sweet pepper and garlic
Tender pork baked in the oven in foil (the recipe is offered later) is not necessarily cooked in one large piece. You can make a delicious roll of it. To do this, a piece of pork neck weighing one and a half to two kilograms is cut in a spiral, add the filling and fold into a roll. The meat is given the taste of not only the spices in which it was pickled, but also the toppings. The latter is made from mushrooms, cheese, vegetables, bacon, herbs and spices. With this dish, made according to a fairly simple recipe (pork baked in the oven in foil in the form of a roll), you can decorate any holiday feast.
Ingredients
For the preparation of pork baked in the oven in foil, use:
- pork neck - 2 kg;
- 1 bell pepper;
- a couple of cloves of garlic;
- 100 grams of mayonnaise;
- two tsp mustard;
- one tsp mustard seed;
- 2 bay leaves;
- 2 table. tablespoons of pomegranate sauce;
- pepper and salt to taste.
Cooking according to the recipe
To bake tasty meat (pork) in the oven in the foil in the form of a roll, you must first take care of the filling. This recipe suggests using garlic and pepper (sweet Bulgarian) as a filling. Chop the garlic with a knife. Peppers are cleaned from seeds and crushed. Before cooking, pork should be thoroughly washed, dried with paper towels or napkins. A large piece is cut in a spiral so that, when turned around, it becomes flat. Both sides are greased with pomegranate sauce, salt, and pepper. Then it must be rolled back into a roll and packaged in cling film (or put in dishes). The meat is put in the refrigerator for about one hour.
In a separate container, prepare the sauce: mix 2 tsp. mustard, 1 tsp mustard seeds, 100 grams of mayonnaise and 2 bay leaves, crushed by hands. Then everything is well mixed. After an hour, the meat is taken out of the refrigerator, the roll is unwrapped and the inside is spread with prepared sauce. Sweet pepper and garlic are spread evenly on the sauce layer. The roll is tightly folded with the filling inside, the outside is smeared with sauce on all sides.
Pork is wrapped in foil folded in two layers. Next, the bundle is placed in a baking dish or on a baking sheet. The oven is heated to 180 degrees, the meat is placed there and left to bake for one and a half to two hours. After this time, the dish should be checked for readiness. To do this, pierce it with a knife or skewer. The appearance of transparent juice indicates the readiness of pork baked in the oven in foil. The top layer of foil is cut off and the meat is sent to the oven for another ten minutes to allow the top layer to brown. Finished meat is cut into slices one and a half to two centimeters thick and treated to guests.
How to cook pork with prunes in foil?
For those who want to bake pork in the oven with a piece in foil, we suggest using a recipe for a juicy, fragrant, spicy dish with prunes. At the same time, the meat will not turn out to be too fatty, when compared with that which is fried in a pan. Prunes neutralize some of the fatty juice, so the dish turns out to be moderately high-calorie. Such pork is served both hot and cold, thinly sliced for sandwiches.
Dish composition
For the preparation of pork baked in the oven in foil, use:
- 0.3 kg of prunes (seedless);
- one and a half kilograms of pork neck;
- seasonings;
- garlic - 8 cloves.
Stages
- Pre-marinate a piece of meat, grate with spices, wrap with cling film and send overnight in the refrigerator.
- In the morning, they remove the pork and, having freed it from the film, rub it with salt. Then it is placed on a baking sheet covered with foil. Begin with pieces of garlic, after making cuts (shallow) in the meat. Top with prunes, sprinkle the dish with a mixture of seasonings.
- Further, the products are wrapped with foil as tight as possible.
- During the first 45 minutes the meat is baked at 200 degrees, then the wrapper is deployed and the pork is left to simmer for 40 minutes at a temperature of 170 degrees.
It is recommended that the meat is often doused with the resulting juice.
How to pickle meat?
Marinade is a mixture of oils (vegetable), spices and ingredients containing acids. Thanks to this sauce, the meat becomes as soft as possible, saturated with aromas and lets the juice out. When marinating meat intended for baking in foil, it is worth observing some rules:
- It is not recommended to add salt to the marinade: it can remove juices from the fillet and make the dish dry.
- You should not cook too much sauce, since pork in the process of preparation gives a lot of its own juice.
- Products can not be pickled in aluminum dishes: they are oxidized and acquire a metallic flavor. The ideal option is enameled pots or bowls.
- The larger the pieces of pork, the longer they should be pickled;
- Pieces are recommended to be cut along the fibers - then when marinating they do not shrink.
Bake pork in the sleeve
Another simple way to prepare tender and juicy meat is described in the recipe for pork baked in the oven in the sleeve. The sleeve perfectly preserves all meat juices in the middle of the piece, because they protect the product from drying out. At the same time, all aromas also remain inside, soaking the meat through and through.
Structure
To prepare the pork in the sleeve you will need:
- one and a half kilograms of pork neck;
- 4 cloves of garlic;
- 2 bay leaves;
- 3 tsp coriander (ground);
- 3 tsp salt;
- 3 tsp Provencal herbs.
Cooking steps
In order for pork to remain tender and juicy, the so-called wet salting method is used, which is justified when baking meat in a large piece, since it eliminates the excessive dryness inherent in pork.
The meat is washed and dried with towels. Then it is dipped in the marinade (see recipe). Two bay leaves are also added to boiling water, and everything is well mixed. Hot water reveals the aroma and taste of spices. The meat is immersed in the brine after it has cooled, because otherwise it can be cooked. He is allowed to salt for several (3 to 10) hours. After that, the pork is removed and thoroughly patted with towels. Then a piece is rubbed with a mixture of salt (a pair of pinch), 1 tsp. coriander and 1 tsp Provencal herbs. When baked, this will give the product an additional flavor.
Next, peeled garlic cloves are cut lengthwise into 4 parts. With these sharp slices you have to stuff the meat. To do this, take a long thin knife and pierce the meat several times from top to bottom. In each of the holes put a piece of garlic. Next, the pork is tied with a thick thread. It should be noted that when baking in the oven, pork can decrease in size and slightly deform. The neck is especially prone to this. If it is not tied, the neck can become flat. You should take an unpainted thick cotton thread and tie a piece like a net, throwing a few loops on it and crossing the threads in the middle.
Then take a baking sleeve. Its size should be such that on all sides from meat to the film there are several centimeters left. The meat is laid inside, bay leaves from brine are added, the ends of the sleeves are tied. Three or four small holes should be cut or punctured in the upper part of the sleeve, so that steam can escape from it during baking.
Next, the oven is heated to 180 degrees. This is a very important rule that allows you to quickly bake the surface of the meat and keep the juices locked inside. The meat in the sleeve is placed on a baking sheet or in a mold and set to bake. How much to bake pork in the oven? This will take about one hour or a little more. The readiness of the product is checked with a knife or toothpick, cutting the sleeve and piercing the baked meat. Juice arising from a puncture should not be pink, but transparent. To enhance the appetizing appearance of the meat, let it stand for another 10 minutes. in the oven with an open sleeve until the surface of the dish is browned.
Then the pork is pulled out and wrapped in a sleeve, it is allowed to rest and cool slightly. After 15 minutes, the dish is laid out on a plate, cut and served to the table with salads, fresh vegetables and various side dishes.
Pork and cheese: products
Pork baked in the oven with cheese is prepared from:
- 1 kg lean pork (fillet);
- 100 g of hard cheese;
- 100 g mayonnaise;
- 1 onion;
- three to four potatoes;
- 2 tbsp. l vegetable oil;
- pepper and salt to taste.
How to cook pork with cheese in the oven?
Pork is washed and cut into portioned slices one and a half centimeters thick. The meat is slightly beaten, using a special hammer or just the back of a large knife. In a bowl, mayonnaise is mixed with salt and pepper, then this mixture is coated with chopped pieces of pork on both sides.
Next, put the pieces on a baking sheet, first pouring oil into it and evenly distributing it on the surface. Allow to stand for about 20 minutes, so that the pork is soaked in mayonnaise sauce. Then the vegetables are washed and cleaned. Potatoes and onions are cut into thin strips, slightly salted. On each piece of pork spread half rings of onions and potato straws. Servings form separately. Top dish smeared with the remains of mayonnaise with salt and pepper.
The baking sheet is placed on the middle shelf in a preheated oven. Pork is baked over medium heat for half an hour. The baking sheet can be covered with culinary foil so that the meat does not lose its juiciness.
Next, grate the cheese and sprinkle them with prepared pork. The baking sheet is returned to the oven and the cheese melts and spreads over the surface of the servings. After three to four minutes, the dish will be ready. Baked pork with cheese, served with vegetables (fresh or canned) or salad.
Pork escalope in the oven in foil
This dish is a chop that is cooked without pickling. Not used in its preparation breading, as well as lezon. Any part of pork carcass in which a little bit of fat and fat lived is suitable for the dish. Cutting is considered an ideal option, the pieces should be even in shape and have rounded edges. Pork in foil, which will be baked in the oven, should be prepared in advance: for this it needs to be slightly beaten off (it is important not to damage the structure of the meat pieces).
Among the ingredients:
- four escalopes;
- boiled egg;
- 100 g of champignons;
- a tomato;
- bulb;
- mayonnaise - 1 tsp;
- vegetable oil;
- mustard.
Cooking method
The fried filet is fried, shallow cuts are made on slices in order to prevent the meat from folding during baking. The product is seasoned and placed on an oiled baking sheet. Onions, cut in half rings, fried with mushrooms. Tomato is cut into rings, spread on top of pork, onions with mushrooms are placed on top.The boiled egg is grated, mixed with mustard and mayonnaise. The ingredients on the baking sheet are poured with the resulting sauce. Next, cover the dish with foil and send for half an hour to bake at 180 ° C.
Original holiday recipe: pork baked with pear
You can also try baking pork in the oven with fresh juicy pears. Today, buying juicy fresh pears in a store or market is not a problem even in winter. It's easy to bake pork and pears for the New Year. In addition, this will not require significant time costs. To cook pork with pears, you will need:
- one and a half kilograms of pork neck or carbonade;
- 2 pears;
- 100 ml of sweet wine (red);
- 2 table. l sweet chili sauce;
- one tsp balsamic vinegar;
- one tsp Kari
- one tsp dry oregano;
- pepper and salt to taste.
How to cook?
Freshly washed and well-dried pork is cut in the form of an accordion (incomplete cuts are made on it from top to bottom so that the meat opens like a book). Then it is rubbed on all sides with black pepper (ground) with salt and dried oregano. Meat and put in a deep bowl, pour 100 ml of wine (red) and leave to marinate, covered with cling film or a lid, for an hour. Better, if time permits, for the whole night.
Pears are cut into slices. Prepare a baking dish or baking sheet. The bottom is lined with two layers of foil, on which the meat is laid. In cuts made in a piece of pork, put several slices of pear equally. Then the meat is wrapped in foil and baked for one hour at t = 200 ° C.
Next, prepare the sauce. In a small container, sweet chili (sauce) is mixed with balsamic vinegar and curry is added to it. All are thoroughly stirred. After an hour, the meat should be removed and checked for preparedness with a skewer or knife. The prepared pork is smeared with sauce and returned to the oven for 20 minutes so that the crust is browned.
The finished dish has a sweet and at the same time spicy taste. Curry gives it an unusual, peculiar aroma, and the delicate taste of well-baked pork is amazingly set off with pears. Before serving, give the meat a little rest and cool slightly. From this, it will become even more delicious. Enjoy your meal!