Pork baked in the oven: interesting recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's hard to imagine a full-fledged festive table without a real delicious hot dish. Pork baked in the oven, with vegetables and herbs, bursting with heat, exuding an unsurpassed aroma of meat and spices, will truly become the central treat at a gala feast. All the attention of the audience will be riveted to a mouth-watering, fragrant dish until the guests and household can finally taste the delicious juicy meat and enjoy it properly.

How to bake pork in the oven? A piece or in the form of an originally cut accordion, in foil, paper, a sleeve or a special baking dish, with vegetables, mushrooms, various herbs and all kinds of spices - there are a lot of options for preparing a delicacy. Their boundaries are set by the imagination and skills of the cook.

Pork baked in the oven: cooking features

In order to prepare this delicious dish, the main types of pork meat are traditionally used: neck, ham, shoulder and chop. From thatwhich part is used will depend on the taste of the baked meat.

Carbonade is leaner, so it may seem dry when baked. It is recommended to stuff or pickle it, making excellent rolls from it. A more tender and fatty neck is wonderfully baked in a whole piece. Due to the presence of fatty streaks, dryness does not threaten her at all. And yet, during baking, it significantly decreases in size, although it retains its juiciness. Sufficiently lean meat that requires additional feeding in the form of a marinade is a ham. This piece will retain its juiciness and extraordinary flavor, depending on how it is baked. Pork in the oven (ham) is baked in conditions that do not allow the product's own meat juices to evaporate freely - in a sealed container or all kinds of special wrappers for cooking meat.

Bake meat in the oven: recipes

Pork to be cooked in the oven requires suitable utensils, foil or sleeve, spices and sauces. In addition, it is necessary to have time for the preliminary preparation of meat (marinating). No one will argue with the fact that pork baked in the oven will taste better if the meat has been marinated overnight before being in the oven. Although there are also quick pork recipes that allow the hostess not to lose face if unexpected guests appear on the threshold. It's no secret that many home cooks have special brand secrets, resultswhich they proudly show to guests. We invite you to familiarize yourself with the various ways to cook delicious meat and add your favorite oven-baked pork recipe to your collection.

Buzhenina

A large piece of pork baked in the oven according to a recipe with Dijon mustard, honey, barbecue sauce and other aromatic spices is called boiled pork. This dish is a very juicy and tasty meat that is eaten hot, served as a main course, and also cold - as one of the layers of sandwiches. For cooking boiled pork (pork baked in the oven in a piece), the recipes suggest using:

• pork (carbonade, ham, neck) - 1.5 kilograms;
• ground black pepper - 0.5 tsp;
• garlic - 3-4 cloves;
• paprika - 1 tsp;
• barbecue sauce - 3 tsp;
• honey - 2 tsp;
• Dijon mustard - 1 tbsp. spoon;
• s alt (two tablespoons).

Cooking

The secret to cooking juicy pork baked in the oven according to this recipe is that the meat should be marinated in advance in a special liquid brine. This allows it to be better s alted and saturated with moisture. As a result, boiled pork 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 is first of all washed well and dried withpaper towel. Now, in order for the meat to be s alted 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 placed in a large bowl and poured with marinade (1 tablespoon of s alt per liter of water), covered and sent to the cold. After two or three hours, the pork is taken out of the brine, wiped dry with paper napkins, and rubbed with spices. In a separate bowl, mix the sauce with honey and dry spices. Garlic is also squeezed there or rubbed on a grater (fine). Everything is thoroughly mixed. The resulting mass is smeared on all sides of the meat and rubbed well. Next, the meat is laid in a fat layer downwards, and the top side is smeared with Dijon mustard.

Then the pork is placed in an oiled baking dish. In order for the pork baked in the oven to be baked inside, and at the same time not dry out on the outside, it is cooked 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 at the same time indicates the readiness of the meat. If a pinkish liquid oozes out of the meat, it should be removed in the oven for another 20 minutes. Then you need to brown the crust, from this the meat will lookvery appetizing. To do this, simply remove the foil or lid and put the dish back in the oven.

Pork is browned quickly using the grill or convection. In their absence, the temperature just rises for a few minutes. In this case, you must carefully monitor that the meat does not burn. After the crust is browned, the pork should be removed from the oven. The finished dish should lie down a little more under the lid. Once the meat has cooled slightly, it will be easier to cut into slices. Boiled pork is served on the table, cut into slices and decorated with greens. You can serve it cold, but you need to let the meat cool completely before slicing.

Baking pork in foil: meatloaf with pomegranate sauce, sweet peppers and garlic

Tender pork baked in the oven in foil (recipe below) is not necessarily cooked in one large piece. You can make a very tasty roll out of it. To do this, a piece of pork neck weighing one and a half to two kilograms is cut in a spiral, the filling is added and rolled into a roll. The meat is given the taste of not only the spices in which it was marinated, but also the fillings. The latter is made from mushrooms, cheese, vegetables, bacon, herbs and spices. This dish, made according to a fairly simple recipe (pork baked in the oven in foil in the form of a roll), can decorate any festive feast.

Ingredients

To cook pork baked in the oven in foil, use:

• pork neck - 2 kg;
• 1bell pepper;
• a couple of garlic cloves;
• 100 grams of mayonnaise;
• two tsp mustard;
• one tsp. mustard seed;
• 2 bay leaves;
• 2 table. spoons of pomegranate sauce;
• to taste - pepper and s alt.

Cooking according to the recipe

To bake delicious meat (pork) in the oven in foil in the form of a roll, you must first take care of the filling. In this recipe, it is proposed to use garlic and pepper (sweet Bulgarian) as a filling. The garlic is minced with a knife. The peppers are de-seeded 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 unfolded, it becomes flat. Both sides are smeared with pomegranate sauce, s alt and pepper. Then it must be rolled back into a roll and wrapped in cling film (or put in a bowl). The meat is put in the refrigerator for about one hour.

Prepare the sauce in a separate container: mix 2 tsp. mustard, 1 tsp. mustard seeds, 100 grams of mayonnaise and 2 bay leaves, crumbled by hand. Then everything is well mixed. After an hour, the meat is taken out of the refrigerator, the roll is unfolded and its inside is smeared with prepared sauce. Peppers and garlic are evenly spread over the sauce layer. The roll is rolled tightly with the stuffing inside, the outside is spread with sauce on all sides.

Wrap the pork in two layers of foil. Next, the bundle is placed in a baking dish or on a baking sheet. The oven is heated to 180 degrees, meat is placed there andleave to bake for one and a half to two hours. After this time, the dish should be checked for readiness. To do this, it is pierced with a knife or skewer. The appearance of clear 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. The 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 the recipe for a juicy, fragrant, spicy dish with prunes. At the same time, the meat will turn out not 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. This pork is served both hot and cold, thinly sliced for sandwiches.

Ingredients

To cook pork baked in the oven in foil, use:

• 0.3 kg prunes (pitted);
• one and a half kilograms of pork neck;
• seasonings;
• garlic - 8 cloves.

Steps

1. Pre-marinate a piece of meat, rub with spices, wrap with cling film and put in the refrigerator overnight.
2. In the morning, the pork is taken out and, freed from the film, rubbed with s alt. Then it is placed on a baking sheet covered with foil. Stuffed with slices of garlic, after making incisions in the meat(shallow). Put prunes on top, sprinkle the dish with a mixture of spices.
3. Further, the products are wrapped in foil as tightly as possible.
4. During the first 45 min. the meat is baked at 200 degrees, then the wrapper is unwrapped and the pork is left to simmer for 40 minutes at a temperature of 170 degrees.

It is recommended to pour over the meat more often with the resulting juice.

How to marinate 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, you should follow some rules:

• It is not recommended to add s alt to the marinade: it can remove juices from the fillet and make the dish dry.
• Don't cook too much sauce as the pork will release a lot of its own juice during cooking.
• Food should not be marinated in aluminum pots: they oxidize and acquire a metallic taste. Enamelled pots or bowls are ideal.
• The larger the pieces of pork, the longer they should marinate;
• It is recommended to cut the pieces along the fibers - then they do not shrink during pickling.

Baking pork in the sleeve

Another easy way to cook tender and juicy meat is described in the recipe for pork baked in the oven in the sleeve. The sleeve perfectly retains all the meat juices in the middle of the piece, because they protect the product from drying out. All fragrances are alsoremain inside, soaking through the meat.

Composition

To cook pork in the sleeve you will need:

• one and a half kilograms of pork neck;
• 4 garlic cloves;
• 2 bay leaves;
• 3 tsp coriander (ground);
• 3 tsp s alt;
• 3 tsp Provence herbs.

Cooking steps

In order to keep pork tender and juicy, the so-called wet s alting method is used, which is quite justified when roasting meat in a large piece, as it eliminates the excessive dryness inherent in pork.

The meat is washed and dried with towels. Then it is dipped into the marinade (see recipe). Two bay leaves are also added to boiling water, and everything is well stirred. Hot water brings out the aroma and taste of spices. The meat is immersed in the brine after it has cooled, as otherwise it may cook. He is allowed to s alt for several (from 3 to 10) hours. After that, the pork is taken out and thoroughly blotted with towels. Then the piece is rubbed with a mixture of s alt (a couple of pinches), 1 tsp. coriander and 1 tsp. provencal herbs. This will give the product extra flavor when baked.

Next, peeled garlic cloves are cut lengthwise into 4 parts. These sharp slices are to be stuffed with meat. To do this, take a long thin knife and pierce the meat several times from top to bottom. Put a piece of garlic into each of the holes. Next, the pork is tied with a thick thread. It should be noted that pork when baked in the ovenmay be reduced in size and slightly deformed. The neck is especially susceptible to this. If it is not tied, the neck may become flat. You should take an undyed thick cotton thread and tie a piece like a net, throwing a few loops over it and crossing the threads in the middle.

Then take the baking sleeve. Its size should be such that a few centimeters remain on all sides from the meat to the film. The meat is placed inside, bay leaves from the brine are added, the ends of the sleeves are tied. At the top of the sleeve, three or four small holes should be cut or pierced, necessary 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 long to bake pork in the oven? This will take about one hour or more. The readiness of the product is checked with a knife or a toothpick, cutting the sleeve and piercing the baked meat. The juice flowing from the puncture should not be pink, but transparent. To enhance the appetizing appearance of the meat, you should let it stand for about 10 more 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, let it rest and cool a little. After 15 minutes, the dish is laid out on a plate, cut and served at the table with salads, fresh vegetables andvarious side dishes.

Pork with Cheese Products

Oven-baked pork with cheese made from:

• 1 kg lean pork (fillet);
• 100 g hard cheese;
• 100g mayonnaise;
• 1 bulbs;
• three or four potatoes;
• 2 tbsp. l. vegetable oil;
• to taste - pepper and s alt.

How to cook pork with cheese in the oven?

The pork is washed and cut into portions one to one and a half centimeters thick. The meat is lightly beaten using a special hammer or just the back of a large knife. In a bowl, mayonnaise is mixed with s alt and pepper, then the chopped pieces of pork are coated with this mixture on both sides.

Next, the pieces are laid out on a baking sheet, after pouring oil into it and evenly distributing it over the surface. Let stand for about 20 minutes, so that the pork is soaked in mayonnaise sauce. The vegetables are then washed and peeled. Potatoes and onions are cut into thin strips, lightly s alted. Half rings of onion and potato straws are laid out on each piece of pork. Portions are formed separately. Top the dish with the remnants of mayonnaise with s alt and pepper.

The baking sheet is placed on the middle shelf in the preheated oven. Pork is baked over medium heat for half an hour. You can cover the baking sheet with culinary foil so that the meat does not lose its juiciness.

Next, grate the cheese and sprinkle it with the finished pork. The baking sheet is returned to the oven and the cheese is allowed to melt and spread over the surface.servings. After three to four minutes, the dish will be ready. Oven-baked pork with cheese served with vegetables (fresh or canned) or salad.

Pork escalope in foil oven

This dish is a chop that is cooked without pickling. Breading is not used in its preparation, as well as lezon. For the dish, any part of the pork carcass, in which there is a little lived and fat, is suitable. The tenderloin is considered ideal, while the pieces should be even in shape and have rounded edges. Pork in foil, which will be baked in the oven, should be pre-prepared: for this, it must be lightly beaten off (it is important not to damage the structure of the meat pieces).

Ingredients include:

• four escalopes;
• boiled egg;
• 100 g mushrooms;
• tomato;
• bulb;
• mayonnaise - 1 tsp each;
• vegetable oil;
• mustard.

Cooking method

The chopped fillet is fried, shallow notches are made on the pieces in order to prevent the meat from folding during baking. The product is seasoned and placed on an oiled baking sheet. Onion, cut into half rings, fried with mushrooms. The tomato is cut into rings, spread on top of the pork, onion and mushrooms are placed on top. The boiled egg is rubbed on a grater, mixed with mustard and mayonnaise. The ingredients on the baking sheet are poured with the resulting sauce. Next, cover the dish with foil and bake for half an hour at 180 ° C.

Original recipe for the holiday: pork baked withpear

You can also try roasting pork in the oven with fresh juicy pears. Today, buying juicy fresh pears in a store or on the market, even in winter, is not a problem. Baking pork with pears for the New Year is not difficult at all. In addition, this does not require significant time costs. To cook pork with pears, you will need:

• one and a half kilograms of pork neck or chop;
• 2 pears;
• 100ml sweet wine (red);
• 2 table. l. sweet chili sauce;
• one tsp. balsamic vinegar;
• one tsp. curry;
• one tsp. dry oregano;
• to taste - pepper and s alt.

How to cook?

Fresh 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 s alt and dried oregano. The meat is placed in a deep bowl, poured with 100 ml of wine (red) and left 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 out. In the cuts made in a piece of pork, put equally in several slices of a pear. Then the meat is wrapped in foil and baked for one hour at t=200°C.

Next prepare the sauce. In a small container, mix sweet chili (sauce) with balsamic vinegar and add curry to it. Everything is thoroughly mixed. After an hour, the meat should be removed and checked for readiness with a skewer or knife. The finished pork is smeared with sauce and returned to the oven for 20 minutes so that the crust is browned.

The finished dish has a sweetish and spicy taste at the same time. Curry gives it an unusual, peculiar aroma, and the delicate taste of well-baked pork is wonderfully set off by pears. Before serving, the meat is allowed to rest and cool slightly. This will make it even more delicious. Bon appetit!