Pork baked in foil in the oven: recipes and cooking features

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

Pork baked in foil always turns out unusually soft, delicate and juicy. In addition, meat cooked in the oven is considered much he althier than what is fried in a pan. Today, there are a huge number of options for serving and processing pork. Among them, you will surely find the most suitable way for you to cook meat in the oven.

For example, the recipe for pork baked in foil is now very popular. After all, such a dish comes out incredibly juicy, tasty and fragrant. Only one thing is important - to follow some rules and subtleties of cooking meat treats.

Features

You can use almost any part of pork for roasting. For example, the neck, shoulder blade and even the back are perfect for this dish. Although it is still desirable to give preference to not too fatty pieces with a small layer, so that the meat will turn out really juicy.

Before baking in pork, deep punctures should be made, and even cuts are better. Thanks to such a slight trick, the meat will be able to marinate evenly and quickly. If in yournot a very large or thin piece of meat is available, it is best to bake it whole.

It's actually very easy to cook foil-wrapped pork. In addition, the process of preparing meat will not take you much time. True, it is advisable to marinate it immediately before baking - this way it will come out much more tender and fragrant.

Secrets of skillful meat selection

In order for pork baked in foil to turn out really soft and tender, first of all, you should correctly choose the meat itself and, of course, adhere to the cooking technology. For baking, a medium-sized piece of ham with a small layer of fat is best suited. You can also pick up the neck - due to the many thin veins, it turns out to be no less tender and tasty.

Of course, the pork must be fresh. One of the main signs of a suitable product is shade. Quality pork has a pinkish color. The piece should not have specific shades, spots or mucus. Put your hand on the meat - it should remain almost dry. In addition, fresh pork is very elastic - it springs back with the slightest pressure. In other words, if you press down on the meat, the resulting dimple will straighten out instantly.

Keep in mind that you need to choose pork in a whole piece, without bones and skins. Its weight should be between one and four kilograms. A layer of fat, thicker than a centimeter, should be cut off. Keep in mind that the larger the piece, the longer it takes to cook. So thatbe sure to calculate in advance exactly how long it will take you to cook fragrant pork baked in foil. Although, of course, the oven will do most of the work for you.

Cooking time

It is also very important to figure out how much to bake pork in foil. As a rule, the heat treatment time is calculated using an extremely simple formula: it takes an hour for 1 kg of meat. Large pieces weighing more than three kilograms should be baked a little longer, but at a lower power.

Immediately before cooking, pork can be prepared in several ways:

• rubbing with spices;
• forced;
• fried to a crisp;
• pickling;
• syringing.

Prepared meat should be wrapped in several layers of foil. In this case, the matte side of the material must be inside. And the number of layers must be at least three.

There is another little secret to getting really tender meat. After baking, it needs to be slightly cooled, while not unfolding.

Classic step by step foil roasted pork recipe

For cooking you will need:

• Ham approximately 1.5-2 kg;
• 100 g s alt;
• 50g French mustard beans.

Meat should be boneless. Before baking, wash the piece thoroughly and dry it with paper towels. Be sure to cut off excessively thick layers of fat.

Cooking

Step 1. First you need to prepare the meat marinade. To do this, dissolve the prepared s alt in two liters of water, place the pork here. Leave the meat in this solution for several hours, and best of all overnight.

If you have very little time, and you need to cook pork right now, just sprinkle a piece with this marinade. To do this, inject 100 ml of the solution for each kilogram of meat. Be sure to pat dry our cured pork.

Step 2. Fold the foil in several layers, be sure to make sure that it is enough with a small margin - the meat must be packed completely airtight. Transfer the prepared pork and carefully coat it with mustard on all sides. Finally, pack the piece carefully. If you are not sure about the tightness of the resulting envelope, it is better to add another layer.

Step 3. When you put the meat in the oven, it should be well heated. Choose a temperature of 200 degrees. If you want to get a delicious crust on your meat, open the foil 15 minutes before full cooking. And after baking, wrap the pork again and let it cool slightly. You can serve such meat as a main course or as an appetizer.

Pork ham in spicy honey sauce

If you don't know what appetizers to add to your holiday table, a simple recipe for pork baked in foil will come to your rescue. Boiled pork is prepared very easily, and the ingredients for its preparation are quite affordable. In addition, such a dish will not go unnoticed: every guest will appreciate it. Will help you in the processstep by step recipe for pork baked in foil in the oven.

Ingredients

For fragrant ham in honey sauce you will need:

• 1.5 kg meat;
• 2 tablespoons of s alt;
• 0, 5 teaspoon black pepper;
• tbsp each of honey and French mustard;
• a few garlic cloves;
• 3 teaspoons spicy ketchup or sauce.

The key to this foil-roasted pork recipe is the s alt marinade. After all, ordinary brine makes the meat so juicy and tender, soaking it well. So do not neglect marinating pork before roasting it. This is especially important if you are using dry mascara.

Meat cooked according to a step-by-step recipe for pork baked in foil will turn out so fragrant and delicate that it will definitely not leave anyone indifferent.

Proceedings

Step 1. Rinse well and dry the piece. Now it is necessary to make punctures in it so that the meat is perfectly s alted not only outside, but also inside. To do this, you can use a tenderizer or a thin long knife. Make several deep cuts. Just keep in mind that they should not go right through.

Step 2. Place the pork in a deep container and pour two liters of water with s alt. In this form, send the meat to the refrigerator for a couple of hours.

Step 3. After the allotted time, remove the marinated piece and dry it with napkins.

Step 4. In a small bowl, mix all dry seasonings, honey and ketchup. Send grated or passed through the press garlic here. Thoroughly mix all the ingredients and coat the meat with the prepared mixture. Try to rub in the sauce well, working hard on all sides of the piece.

Step 5. Transfer the workpiece to the foil with a fatter side down. Brush the top of the pork with French mustard. Seal the edges tightly and place the envelope on a baking sheet.

Step 6. Bake the meat at 180 degrees. You can tell if it's done by simply piercing a piece with a toothpick. If clear juice flows from the puncture, the meat is ready.

To make the pork look truly appetizing, do not forget to brown its crust a little. To do this, unfold the foil and send the meat to the oven for another 15 minutes. If your device has a "grill" or "convection" function, be sure to use it. In this case, 5 minutes will be enough.

But after baking, wrap the pork again so that it is well steamed. So the meat will turn out even more tender and will be easily cut. By the way, if you plan to serve boiled pork as a cold appetizer, let it cool completely first. And only then cut it - it will be much easier.

Appetizing pork roll baked in foil

You may be surprised, but the meat in the oven does not have to be cooked in a whole piece. After all, pork roll looks no less appetizing, and sometimes even muchmore interesting. Such an unusual dish will easily decorate any table. And cooking it is actually not as difficult as it might seem at first.

First prepare:

• 2 kg pork neck;
• 100g mayonnaise;
• a teaspoon of French mustard;
• a few bay leaves;
• s alt and pepper to taste;
• sweet pepper;
• 5 garlic cloves;
• 2 teaspoons plain mustard;
• 2 tablespoons pomegranate sauce.

Cooking

Before you start rolling the roll, you should take care of the filling. Peel the garlic and cut it into the smallest possible cubes. Chop the bell pepper too, but in larger slices.

Meat thoroughly wash and dry as usual. Now cut the piece in a spiral so that it becomes flat. Lubricate the prepared layer with pomegranate sauce - you can buy it ready-made in any supermarket. Then s alt and pepper the meat to your liking. Now roll it up and wrap it in plastic. In this form, send the pork to the refrigerator for an hour so that it marinates well.

In a deep bowl, combine plain and French mustard, mayonnaise and chopped bay leaves. Mix ingredients thoroughly.

After the allotted time, unwrap the meat and grease it with the prepared mixture from the inside. Spread the prepared filling over the sauce layer. Now there is onlygently roll the roll, making it as tight as possible. Then brush the remaining sauce on the outside of the pork as well.

Wrap the prepared roll with foil, carefully pinch the edges, put the envelope on a baking sheet and send it to the oven. Choose a temperature of 180 degrees. After 2 hours, check the readiness of the meat and, if desired, send it to the oven for browning for another 10 minutes. On this, an appetizing roll with a spicy filling is ready. As you can see, there are absolutely no difficulties in the process of its preparation.

Spiced meat in the oven

For those who do not know how to decorate the table for a special occasion, a great option would be to bake a piece of pork in foil. The recipe for such meat is useful for those who like to surprise guests with unusual dishes. After all, such a treat always looks good: hearty, fragrant, tasty, and even with a delicious crust on top. From such a dish, probably no one can refuse. Yes, and baking pork meat in foil is quite simple. So this delicacy has a lot of advantages.

First of all, prepare all the components:

• 1.5kg boneless ham;
• 50g s alt;
• large carrots;
• 6-7 cloves of garlic;
• a few bay leaves;
• 10g each mustard, paprika, turmeric and coriander.

Cooking process

Wash the meat, pat dry and cut off excess fat. Thoroughly rub the ham with s alt on all sides, wrap in polyethylene and refrigerate for a couple of hours. Althoughfor better impregnation, pork should be left for a day. But here already look at your capabilities.

After the specified time, remove the meat, wipe off the remaining s alt from it. Chop garlic and carrots into short sticks. Using a sharp knife, make indentations in the pork and insert the prepared vegetables into them. Mix the spices, add chopped bay leaves to them and rub the meat with this mixture.

Seal the ham tightly in foil and put in the oven for about 1.5 hours at 180 degrees. After cooking, do not rush to unfold the meat - let it cool slightly in a sealed form. This dish will make your holiday table unique.