Marinade for pork for roasting in the oven: the best recipes

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

Baked pork is one of the most popular treats that are prepared for the festive table. The taste of the finished dish depends on which part of the carcass the meat was taken from. Traditionally, they take carbonade, ham, shoulder, neck for baking.

In order for the pork baked in the oven to be tender, juicy and soft, it must first be marinated.

Carbonade is a fairly lean meat, so it especially needs marinating. Otherwise, it may come out dry.

Ham also does not differ in fat content and requires preliminary preparation.

The neck, on the contrary, is oily and tender. Thanks to layers of fat, dryness does not threaten it, and when baked in a whole piece, it often turns out juicy.

You can cook pork in the oven in different ways: open, in a sleeve, in foil. But first, the meat must be prepared, that is, marinated in spices with the addition of vegetable oil, sauces andother ingredients. Marinating time also matters. Ideally, the meat should be soaked in spices overnight, although quick marinades are also used if time is short. For large pieces, wet rather than dry s alting methods are better.

General rules for marinating pork

As a rule, marinade consists of oil, acid and spices. Their choice depends on the type of meat and personal taste.

Olive oil is a versatile product suitable for any meat. Thanks to the fatty base, the meat is wrapped in a film that prevents moisture from escaping.

It is generally accepted that vinegar and lemon have a negative effect on meat fibers, so it is recommended to use kiwi, pomegranate, kefir, tomato juice, yogurt, wine as an acid.

Curry, garlic, rosemary, cumin, marjoram, thyme, ginger, nutmeg are all good seasonings for pork.

Meat should be marinated in ceramic or glassware, as it does not oxidize and does not affect the taste of the dish.

Now let's look at the recipes for pork marinades for roasting in the oven.

Basic marinade for the neck in the sleeve

Pork cooked in this way is very juicy, tender and soft. The sleeve keeps the juices from flowing out and keeps the flavors inside that permeate the meat.

What to take for one and a half kilograms of pork neck:

• two bay leaves;
• three teaspoons of Provence herbs;
• three teaspoons of coriander;
• four cloves of garlic;
• three teaspoons of s alt.

How to cook a marinade for roasting pork in the oven with a piece:

1. Pour into a container where pork will be marinated, a liter of boiling water, pour s alt, Provence herbs, coriander, throw in bay leaves and mix. Let the prepared brine cool down.
2. Immerse the piece of meat in the marinade and leave for at least three hours, at most overnight.
3. 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 s alt, herbs de Provence and coriander.
4. Peel the garlic cloves and cut each into four pieces. Stuff a piece of meat with them, making punctures in it with a sharp long knife.
5. Tie the pork in the form of a net with a thick, undyed cotton thread. This is necessary so that the neck, which not only decreases in size during baking, but also becomes flatter due to softness, does not deform.
6. Take a baking sleeve, put the meat and bay leaves from the marinade into it, and tie the ends. Pierce the sleeve in several places to let steam out.

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 either hot or cold. For baking, you can take the neck, ham or carbonade.

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 teaspoonshoney;
• a full teaspoon of paprika;
• tablespoon Dijon mustard;
• two tablespoons of s alt.

Preparing the marinade for roasting meat in the oven:

1. In the pork, make vertical deep cuts and put in a suitable dish in which you can fill it with brine.
2. Dilute a tablespoon of s alt in a liter of water and pour over the pork. The brine should completely cover the piece. Put the container in the refrigerator for three hours.
3. After three hours, remove the meat from the brine, wipe it with a paper towel.
4. In a separate bowl, mix the BBQ sauce, honey, paprika, pepper and crushed garlic.
5. Spread the mixture on all sides of the pork piece and rub it in well.
6. Put the meat on the fatter side, spread mustard on top. Bake in the form with a lid.

With mustard and lemon for carbonade

This marinade gives pork a piquant taste. For baking, it is best to take carbonade - meat from the dorsal part, 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;
• seasonings: dried garlic, suneli hops, coriander, nutmeg, thyme.
• s alt.

How to make a marinade for roast pork carb:

1. In a bowlput the mustard, squeeze the juice from half a lemon and mix.
2. Sprinkle into mustard-lemon seasoning mixture.
3. Grate the resulting mixture of carbonade and leave to marinate for five hours.
4. Rewind a piece of twine, overlay with pieces of bay leaf, put on a baking sheet and bake in the oven until tender.

With ginger and soy sauce

This marinade is perfect for carbonade.

You will need the following ingredients:

• two small lemons;
• 50g ginger root;
• four tablespoons of soy sauce;
• three tablespoons of olive oil;
• four cloves of garlic;
• half a tablespoon of balsamic vinegar;
• tablespoon of honey;
• hops-suneli;
• paprika.

Preparing marinade for pork before baking is not difficult:

1. Squeeze the lemon juice into a suitable bowl, then pour in the olive oil, soy sauce and balsamic vinegar.
2. Grate the ginger root and add to the prepared mixture.
3. Next squeeze the garlic here.
4. Put honey, paprika, suneli hops and mix.
5. Pour the marinade over the carbonade and marinate at room temperature for three hours. Then you can bake in the oven.

With basil

Ingredients based on 600g pork.

What you need:

• basil bunch;
• one bulb;
• half a bunch of parsley;
• clovegarlic;
• three tablespoons of vegetable oil;
• half a teaspoon of sugar;
• a teaspoon of s alt;
• ground pepper.

To prepare pork marinade before baking in the oven, you need:

• Chop onion, garlic, basil and parsley. Add vegetable oil, sugar, s alt and pepper, mix again.
• Cut the pork into large pieces, pour over the marinade, tighten the container with cling film and refrigerate for at least three, maximum 12 hours. Then send to the oven for one hour to bake.

With kefir

They say that marinade for roasting 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 for 800 g of meat:

• glass of yogurt;
• one onion;
• garlic clove;
• three bay leaves;
• s alt;
• spices for meat.

How to cook:

1. Peel the onion, cut into rings.
2. Remove the husk from the garlic and chop it with a knife.
3. Combine onion with garlic, add kefir and mix.
4. Grate a piece of pork with s alt and seasoning for meat. Pour the prepared marinade, add bay leaves and refrigerate for an hour and a half.

After the time, remove the meat from the marinade, wrap in foil and bake in the oven for about onehours.

Marinade for pork belly

For 0.5 kg of meat you will need the following ingredients:

• six juniper berries;
• tablespoon dried Italian herbs;
• tablespoon vegetable oil;
• half a teaspoon of black peppercorns;
• tablespoon of honey;
• 100 ml dry red wine;
• a pinch of rosemary;
• a teaspoon of s alt.

How to cook:

1. Grate peppercorns and juniper berries in a mortar.
2. Add dry Italian herbs, s alt, rosemary, honey, vegetable oil, red wine to them and mix.
3. Cut the brisket into four pieces and thoroughly brush each piece with the marinade. Place in a bowl and refrigerate for eight hours.

Before baking, fry the pieces in a pan on each side. Then line a baking sheet with foil so that some of it hangs down. Place the brisket pieces, pour in the remaining marinade, wrap the meat in foil and put in the oven for two hours.

Quick way

If the meat needs to be cooked within the next three hours, you will need ingredients to help tenderize it quickly:

• three white onions;
• two bay leaves;
• three tomatoes;
• ground black and hot red pepper;
• bunch of fresh basil;
• spicy herbs to your taste;
• s alt.

Technology for preparing a quick marinade for roasting pork in the oven:

1. Place the tomatoes in boiling water for a few seconds to remove the skin, andcut into random pieces.
2. Cut the onion into rings, combine with tomatoes and knead with your hands until juice is formed.
3. Wash fresh greens, dry and finely chop with a knife.
4. Grate a piece of meat with pepper and s alt, sprinkle with herbs and basil, add bay leaf, pour over with a mixture of onion and tomato.
5. Leave to marinate for one hour. Then you can start baking.

If you need to prepare a quick marinade for pork (for roasting meat), kiwi fruits are often used. The meat should not be kept for more than two hours, otherwise it will fall into fibers.

With adjika

This oven-roasted pork marinade is good for tenderloin.

It will require garlic, adjika, olive oil and s alt. Take the ingredients in acceptable proportions, that is, according to personal preferences. Crush the garlic and mix the resulting slurry with adjika and olive oil, then s alt and mix well. Adjika can be replaced with a mixture of hot pepper and paprika powder.

Coat the pork tenderloin with the prepared 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. It takes 30 minutes to prepare the tenderloin.

As you can see, there are a lot of recipes, so everyone can choose the best marinade for roasting pork in the oven. Bon appetit!