Baked pork is one of the most popular treats prepared for the festive table. The taste of the finished dish depends on which part of the carcass the meat was taken from. Traditionally, for baking, take carb, ham, shoulder, neck.
In order for the pork baked in the oven to be tender, juicy and soft, it must first be marinated.
Carbonade is quite lean meat, so it especially needs pickling. Otherwise, it may turn out to be dry.
The ham also does not differ in fat content and requires preliminary preparation.
The neck, on the contrary, is fat and tender. Thanks to the layers of fat, dryness does not threaten it, and when baked with a whole piece, it most often turns out to be juicy.
There are many ways to cook pork in the oven: open, upholstered, in foil. But first, the meat needs to be prepared, that is, marinated in spices with the addition of vegetable oil, sauces and other ingredients. Pickling time also matters. Ideally, the meat should be soaked in spices overnight, although in the absence of time, quick marinades are also used. Wet rather than dry salting methods are best suited for larger pieces.
General rules for pickling pork
As a rule, marinade consists of oil, acid and seasoning. Their choice depends on the type of meat and personal taste.
Olive oil is a versatile product suitable for any meat. Thanks to the greasy base, the meat is wrapped in a film that prevents moisture from escaping.
It is believed that vinegar and lemon adversely affect meat fibers, so it is recommended to use kiwi, pomegranate, kefir, tomato juice, yogurt, wine as an acid.
Curries, garlic, rosemary, caraway seeds, marjoram, thyme, ginger, and nutmeg have proven themselves to be good seasonings for pork.
Meat should be marinated in a ceramic or glass dish, since it does not oxidize and does not affect the taste of the dish.
Now consider the recipes for marinades for pork for baking in the oven.
Basic neck sleeve marinade
Pork cooked in this way is very juicy, tender and soft. The sleeve prevents juices from flowing out and retains the aromas that permeate the meat inside.
What to take one and a half kilograms of pork neck:
- two bay leaves;
- three teaspoons of provencal herbs;
- three teaspoons of coriander;
- four cloves of garlic;
- three teaspoons of salt.
How to cook a marinade for baking pork in a piece of oven:
- Pour into a container where pork, a liter of boiling water will be marinated, pour salt, Provence herbs, coriander, drop bay leaves and mix. Allow the prepared brine to cool.
- Immerse a piece of meat in the marinade and leave for at least three hours, at most - overnight.
- After the set time, remove the pork from the brine and pat it dry with a paper towel. After that, rub again with a mixture of salt, Provencal herbs and coriander.
- Peel the garlic cloves and cut each into four parts. Stuff them with a piece of meat, making punctures with a sharp long knife in it.
- Tie the pork in the form of a net with a thick unpainted cotton thread. This is necessary so that the neck, which during baking not only decreases in size, but also becomes flatter due to softness, does not deform.
- Take the baking sleeve, put the meat and bay leaves from the marinade in it, and tie the ends. Pierce the sleeve in several places to let off steam.
After that, you can send the meat to the oven.
With honey, mustard and barbecue sauce
Meat cooked according to this recipe can be served both hot and cold. For baking, you can take a neck, ham or chop.
For one and a half kilograms of pork you need to take:
- four cloves of garlic;
- ½ teaspoon ground black pepper;
- three teaspoons of barbecue sauce;
- two teaspoons of honey;
- a teaspoon without a paprika slide;
- a tablespoon of Dijon mustard;
- two tablespoons of salt.
Cooking marinade for baking meat in the oven:
- In pork, make vertical deep cuts and put in a suitable dish in which you can pour it with brine.
- In a liter of water, dilute a tablespoon of salt and pour pork. The brine should completely cover the piece. Put the container in the refrigerator for three hours.
- After three hours, remove the meat from the brine, wipe it with a paper towel.
- In a separate bowl, mix the barbecue sauce, honey, paprika, pepper and squeezed garlic.
- On all sides, coat a piece of pork with the mixture and grate it properly.
- Put the meat on the fatter side, spread the top with mustard. Bake in the form under the lid.
With mustard and lemon for carbonade
This marinade gives pork a piquant flavor. For baking, it is best to take carbonade - meat from the dorsal portion located along the spine.
To prepare the marinade you need to take:
- two tablespoons of mustard;
- half a lemon;
- five tablespoons of olive oil;
- Bay leaf;
- condiments: dried garlic, suneli hops, coriander, nutmeg, thyme.
- salt.
How to cook pork carbonate marinade for baking:
- Put mustard in a bowl, squeeze juice out of half a lemon and mix.
- Pour seasoning into a mustard-lemon mixture.
- Grate the resulting carbonate mixture and marinate for five hours.
- Rewind a piece of twine, cover with slices of bay leaf, put on a baking sheet and bake in the oven until cooked.
With ginger and soy sauce
This marinade is perfect for carbonade.
The following ingredients will be required:
- two small lemons;
- 50 g of ginger root;
- four tablespoons of soy sauce;
- three tablespoons of olive oil;
- four cloves of garlic;
- half a tablespoon of balsamic vinegar;
- a tablespoon of honey;
- hops-suneli;
- paprika.
Preparation of marinade for pork before baking is not difficult:
- Squeeze lemon juice in a suitable bowl, then pour in olive oil, soy sauce and balsamic vinegar.
- Ginger root grate and send to the prepared mixture.
- Next, squeeze the garlic here.
- Put honey, paprika, sunnel hops and mix.
- Pour the carbonade with the marinade and marinate at room temperature for three hours. Then bake in the oven.
With basil
The amount of ingredients is calculated on 600 g of pork.
What is required:
- a bunch of basil;
- one onion;
- half a bunch of parsley;
- clove of garlic;
- three tablespoons of vegetable oil;
- half a teaspoon of sugar;
- a teaspoon of salt;
- ground pepper.
To prepare the marinade for pork before baking in the oven, you need:
- Grind onions, garlic, basil and parsley. Add vegetable oil, sugar, salt and pepper, mix again.
- Cut the pork into large pieces, pour the marinade, tighten the container with foil and put in the refrigerator for at least three, maximum 12 hours. Then bake in the oven for one hour.
With kefir
They say that marinade for baking pork (in the oven, meat can be cooked both in an open way and in foil, but the second option is preferable) based on kefir makes pork very soft and tender.
What you need to take on 800 g of meat:
- a glass of kefir;
- one onion;
- clove of garlic;
- three bay leaves;
- salt;
- spices for meat.
How to cook:
- Peel the onion, cut into rings.
- Remove the husk from the garlic and chop it with a knife.
- Combine onion with garlic, add kefir and mix.
- Grate a piece of pork with salt and seasoning for meat. Pour the cooked marinade, add bay leaves and send in the refrigerator for an hour and a half.
After a while, remove the meat from the marinade, wrap it in foil and bake in the oven for about one hour.
Pork Belly Marinade
For 0.5 kg of meat, the following ingredients will be required:
- six juniper berries;
- a tablespoon of dried Italian herbs;
- a tablespoon of vegetable oil;
- half a teaspoon of black peppercorns;
- a tablespoon of honey;
- 100 ml of dry red wine;
- a pinch of rosemary;
- a teaspoon of salt.
How to cook:
- Grind peppercorns and juniper berries in a mortar.
- Add to them dry Italian herbs, salt, rosemary, honey, vegetable oil, red wine and mix.
- Cut the breast into four parts and carefully grease each piece with the marinade. Put in a bowl and refrigerate for eight hours.
Before baking, fry the pieces in a pan on each side. Then cover the pan with foil so that part of it hangs. Place the slices of the brisket, pour the remaining marinade, wrap the meat in foil and put in the oven for two hours.
Quick way
If you need to cook meat in the next three hours, you will need ingredients that will help quickly soften it:
- three white onions;
- two bay leaves;
- three tomatoes;
- ground black and burning red pepper;
- a bunch of fresh basil;
- spicy herbs to your taste;
- salt.
The technology for preparing quick marinade for baking pork in the oven:
- Place the tomatoes in boiling water for a few seconds to remove the skin, and cut into arbitrary pieces.
- Cut onions into rings, combine with tomatoes and knead by hand until juice forms.
- Wash fresh herbs, dry and chop finely with a knife.
- Grate a piece of meat with pepper and salt, sprinkle with herbs and basil, add bay leaf, pour in a mixture of onion and tomato.
- Leave to marinate for one hour. Then you can start baking.
If you need to cook a quick marinade for pork (for baking meat), often use the fruits of kiwi. The aging time of the meat should not exceed two hours, otherwise it will break up into fibers.
With adjika
This oven-baked pork marinade is well suited for cutting.
It will require garlic, adjika, olive oil and salt. Take the ingredients in acceptable proportions, that is, according to personal preference. Garlic should be crushed and mix the resulting gruel with adjika and olive oil, then salt and mix well. Adjika can be replaced with a mixture of hot pepper and paprika powder.
Coat pork tenderloin with cooked marinade and leave for half an hour or an hour at room temperature. It is recommended to bake meat at high temperatures - about 250-260 degrees. 30 minutes are enough to prepare the tenderloin.
As you can see, there are a lot of recipes, so everyone can choose the best marinade for baking pork in the oven. Enjoy your meal!