The dish that I want to talk about today is pork baked in the oven as a whole piece. Meat prepared in this way is also called boiled pork. This dish can with full confidence be considered both a festive dish and an everyday dish. Festive, because at a set table it is always perceived very positively.

When you bring it out in a hot form, or on a platter to the table - rosy, aromatic, juicy, it always causes great excitement among guests. And even if they have already eaten their fill of various salads and appetizers, a piece of this delicious meat no one refuses.

But now many have adapted to baking it just like that, for example, for breakfast. And there are a number of reasons for this. The first and most basic thing is that you chose a piece of meat yourself and cooked it yourself. You know for sure that this meat is without any additives and without chemicals. That it contains only pulp without any veins, veins, cartilage or fat.

The second reason is that when prepared yourself, it turns out to be much cheaper than even the most inexpensive sausage. And this is with 100% quality.

Another reason is that it is absolutely easy to prepare. The entire cooking process can be described in two words – “Simpler than simple.”

And finally, it's simply delicious. And certainly tastier than all store-bought analogues. That’s why we haven’t been buying sausage and meat products of this kind for a long time. And we try to cook ourselves.

Pork baked in the oven in foil in mustard and honey

This is the recipe I use for roasting breakfast meat. It turns out not too juicy, and is suitable for making sandwiches or wrapping it in pita bread. If you need to cook meat salad, then this method will also work.

The meat turns out delicious. And how could it be otherwise, because the marinade contains a lot of all sorts of goodies. There is also sour taste, and sweet, and bitter, and spicy. Having united, they all penetrate the pulp and remain on the crust. Therefore, the result is always simply excellent.

We will need:

• pork ham – 1.2 kg
• mustard – 2 – 3 tbsp. spoons
• honey - 2 tbsp. spoons
• ketchup – 2 – 3 tbsp. spoons
• paprika – 1 – 2 tbsp. spoons
• tarragon - 1 tbsp. spoon
• Bay leaf- 1 PC
• salt - to taste

We also need foil.

Preparation:

I bought a piece of pulp of 1 kg and 200 g. But don't look at this number. A piece of meat can be larger or smaller. Take the rest of the ingredients accordingly. The photo will show you how much is needed.

1. Wash the ham and dry thoroughly paper towels. Make several deep punctures with a thin sharp knife on all sides. So that the marinade can easily penetrate inside.

2. Sprinkle the ham with salt and rub it into the flesh. Finely chop the bay leaf and sprinkle it on top. Let stand for 5 - 7 minutes so that the salt has time to penetrate inside.

3. Sprinkle with ground dry tarragon. If you don’t have it, then ground parsley will also work. Rub the greens into the pulp.

4. Then sprinkle with paprika and repeat the manipulation.

5. Next is the turn of ketchup. If you want the meat to be spicier, you can add a spicy variety. If it's not too important, then add any.

6. We also won’t have too much honey. It slightly caramelizes the crust. And thanks to this, it will look very appetizing.

Both ketchup and honey will also need to be rubbed into the pulp.

7. And we still have mustard left. We also spread and rub it in. As much as the pulp takes.

8. Line a baking dish with foil and place the prepared ham on it. Wrap in foil and let stand for 20 minutes so that the meat has time to marinate.

9. In the meantime, you can put the oven on to warm up. We will need a temperature of 180 degrees. When it warms up, place the form with meat in it.

10. Bake for 1.5 hours. Then remove the pan and unwrap the foil, releasing the meat. Now let's let it brown a little. To do this, put the pan in the oven again.

Keep in the oven for open form another 15 minutes. And get it again. Cover with foil again to prevent the meat from drying out as it cools. And wait until it cools down completely.

11. Wrap in a piece of parchment paper and put in the refrigerator. In the morning, take out, cut into pieces and serve for breakfast.

The taste of the meat turned out to be very interesting. Thanks to the punctures that we made at the very beginning, the entire marinade was able to permeate its deep layers. Therefore, not only the crust turned out delicious, but also the pulp itself.

And if you want to cook pork according to this recipe as a hot dish, then after you take it out of the oven, first cover it with foil. In this state, let it stand for 15 minutes. After which the meat can be transferred to a dish, cut into pieces and served hot.

Whole piece of meat baked in the oven in foil

This recipe differs from the previous one in that before baking the meat, we salt it. And if according to the previous recipe the meat turned out a little dry, then here it will turn out juicy and soft.

We will need:

• pork ham – 1600 gr

For the marinade:

• water – 1 liter
• salt – 2 tbsp. spoons or 50 g
• bay leaf – 2 – 3 pcs
• peppercorns – 7 – 8 pcs
• coriander grains – 1 tbsp. spoon

Preparation:

1. Prepare brine, or brine as it is also called. To do this, pour water into the pan. You can use either boiled or raw. But preferably not from the tap.

Add salt and stir until completely dissolved. Add coriander seeds and tear the bay leaf into pieces with your hands. Grind the peppercorns in a mortar and pour into the pan.

2. Wash the meat. Make punctures on it with a narrow sharp knife.

Place in water and leave for 12 hours at room temperature. Then put it in the refrigerator, covering it with a lid. Total time infusion should be 3 days. This is coupled with the time that the meat stood at room temperature.

So that all the meat ends up in the brine. press it down with a saucer.

3. When the time is up, remove the meat and let the brine drain. Then place it in foil, wrap it and put it in an oven preheated to 200 degrees.

4. Bake for 1.5 hours. Then reduce the temperature to 180 degrees, unfold the foil and bake uncovered for another 15 - 20 minutes. Until the crust turns brown.

5. Then remove from the oven and cover with foil again. Leave in this state until completely cooled. Then put it in the refrigerator.

It is best to store the meat by wrapping it in parchment paper.

If you serve it as a hot dish, then let it stand covered for 15 minutes. Then cut into portions and serve.

Sometimes the meat is greased with butter. This makes the crust more shiny and attractive.

Meat baked with vegetables in a mustard coat

This is my very first recipe, according to which I learned to bake meat in one piece. And I remember that it turned out delicious the first time. Pork according to this recipe turns out to be very juicy and tasty both hot and cold.

We will need:

• ham or neck – piece over 1 kg
• carrots – 1 – 2 pcs.
• garlic – 5 – 6 pcs.
• mustard – 3 tbsp. spoons
• salt, ground black pepper
• vegetable oil for frying

It is better to use foil for cooking.

Preparation:

1. Wash the meat and dry it with paper towels. Sprinkle the piece with salt and rub it into the pulp. Then sprinkle with ground black pepper and rub in too. However, add pepper only for flavor. Don't forget that we also have mustard.

It is better to grind the pepper yourself. In this form it gives off just a crazy smell.

Take a large piece of meat weighing 1.5 - 2 kg. Then the dish will turn out juicy.

2. Make longitudinal punctures with a knife on both sides of the piece. After piercing the knife, rotate the knife 90 degrees inside the piece.

3. Peel the carrots and garlic. Cut the carrots into long segments and insert them into the place where the punctures were made. If the carrots are dense, then they fit into the hole quite easily.

4. Also make punctures for the garlic. If you have stuffed enough carrots and there is no room left for garlic, you can make punctures on the top and bottom of the piece.

5. Coat the piece with mustard on all sides and let it sit for 30 minutes so that the meat marinates a little.

6. Pour some vegetable oil into a large frying pan. Heat it thoroughly and lay out the whole piece of pork. The oil should be hot enough. This will allow you to fry the meat very quickly until golden brown.

In this way we “seal” the juice inside. And it will not evaporate during baking. And remaining inside will make the dish very juicy.

Fry each side over high heat for only 1.5 - 2 minutes.

7. Then take it out and put it in a form covered with foil. Wrap it well and put it in an oven preheated to 180 degrees. Bake a piece weighing 1.5 kg for 1.5 hours, and 2 kg for 2 hours.

8. When the time is up, take out the pan and unwrap the foil. Pierce with a knife or toothpick. No pink juice should come out of the hole. If it is not there, then put the meat back in the oven, but already in an open form, for about 15 minutes. If the juice is released, then you need to cover it with foil again and bake for another 15 minutes. And only then you can “brown” the crust.

9. Then remove the meat from the oven, pour the juice over the top and cover with foil again. Leave for 15 minutes. Then cut into pieces and you can serve.

Or leave in foil until completely cool. Then transfer to parchment paper and put in the refrigerator.

Baked pork with garlic, stewed in the oven in a baking bag

This recipe is similar in structure to the second recipe. But you don’t have to keep the meat in brine for three days. Quick Ambassador obtained by adding more salt.

And although the meat will not be as juicy as in the previous recipe, it will still turn out appetizing and tasty.

We will need:

• pork neck – 1 kg
• garlic – 1 head
• spices for meat – 1 teaspoon

For the brine:

• water – 1 liter
• salt – 3 tbsp. spoons
• coriander seeds – 1 teaspoon
• bay leaf – 1 pc.
• black peppercorns – 6 – 7 pcs.

Preparation:

1. Boil water. Add salt, bay leaf, coriander and peppercorns broken into pieces. Boil everything together for 2 - 3 minutes and turn off the gas. Allow the water to cool completely and absorb the aroma of spices.

2. Place washed meat in cold brine. It's best to take the neck part. It is the most tender and does not require long salting and marinade. We are from her, and he always turned out soft and gentle.

You can make punctures with a sharp knife so that the brine penetrates into the inner layers of the pulp.

3. Press the meat down with a saucer and leave to salt for 3 – 4 hours. Cover the pan or bowl cling film or a lid.

4. Then remove, drain and dry with paper towels.

5. Stuff with garlic. To do this, cut the cloves into two or three parts along the clove. Then make punctures with a knife over the entire surface of the pulp and insert the garlic into them.

6. Rub the pulp with salt and spices.

7. Place in a baking bag or sleeve, tighten it with clips. Pierce with a knife in two places to allow steam to escape. Place in a mold or baking sheet and place in an oven preheated to 180 degrees for 1 hour.

If you bake on a baking sheet, place wooden Chinese chopsticks so that the bag does not stick to the surface.

If you have a larger piece of meat, for example 1.5 kg, then you need to bake for 1.5 hours.

8. Then take out a baking sheet or baking dish and carefully, so as not to get burned, open the package. Will need to be released top part pulp.

Place in the oven again for 15 minutes until the top is covered with a nice golden brown crust.

9. After complete cooking, remove, cover with parchment paper and cover with a towel for 15-20 minutes to allow the meat to “rest.” Then you can put it on a dish and serve it to the table.

Or wait until it cools completely and eat it cold for breakfast.

Pork baked in mayonnaise and mustard

All methods of roasting meat are, of course, similar. However, there are differences in salting methods and marinades. And here is another one of these methods.

We will need:

• pork neck – 2 kg
• garlic – 6 – 7 cloves
• grain mustard – 2 tbsp. spoons
• regular mustard – 1 – 2 tbsp. spoons
• mayonnaise – 3 tbsp. spoons
• ground black pepper – 6 – 7 pcs
• salt to taste

Preparation:

1. Wash the pork neck and let the water drain. Make punctures with a knife over the entire surface.

2. Stir salt and ground black pepper in half a glass of water so that the water does not turn out to be too salty.

3. Peel the garlic and cut lengthwise into 2 - 3 parts.

4. Pour a little salt water into each puncture and insert a piece of garlic. Stuff the whole piece in this way.

5. Then add salt and pepper on top, rub it all over the entire surface. Coat with mayonnaise, then with a mixture of grain and regular mustard, thoroughly coating the entire surface.

Mayonnaise protects the meat from drying out, and all the juice will remain inside the piece. As does the extra juice that comes from adding salt water.

6. Wrap the meat in foil and leave for 2 - 3 hours for the meat to marinate. This way you can marinate for a longer period of time, for example overnight.

7. Then preheat the oven to 180 degrees. Place the meat in a mold and bake. If we use a 2 kg piece of meat, then the baking time will be 2 hours. If there is 1.5 kg of meat, then the time spent in the oven will be 1.5 hours.

After this time, you can unroll the foil and leave the meat in the oven for another 15 minutes until the crust browns.

8. Then remove the dish from the oven and cover it with foil again for 15 - 20 minutes. Give him a chance to rest.

You can eat it both hot and cold.

The meat turns out very juicy thanks to mayonnaise. Perfectly salted inside and out and very tasty.

Pork pork marinated with honey and soy sauce, baked in a sleeve

A delicious recipe that I use to bake meat very often. My family really likes it. We eat it both hot and cold. And it’s simply impossible to single out which one turns out tastier.

Also, as in previous recipes, the meat is baked in one piece.

We will need:

• meat – 1.5 kg
• garlic – 5 – 7 cloves
• soy sauce– 3 – 4 tbsp. spoons
• honey – 3 – 4 tbsp. spoons
• salt - to taste
• black peppercorns – 8 pcs.
• dried spices – oregano, thyme, rosemary

Preparation:

1. For baking, it is better to choose the neck or ham. Wash and dry the meat. Then make not very deep punctures across the entire surface with a sharp thin knife.

2. Peel the garlic and cut each clove lengthwise into 2 – 3 pieces. Insert them into the puncture sites, deeper into the flesh.

3. Mix the spice mixture. If you don’t have such spices ready-made, you can use purchased Provençal herbs. All the listed components are present there and others have been added. You can also replace them with any other favorite spices.

Sprinkle them on all sides of the piece. Also sprinkle with salt. Rub both into the pulp.

4. Crush the peppercorns in a mortar. You could use ready-made pepper, but freshly ground or crushed pepper has a simply magical aroma. Therefore, it is better to take a minute or two and crush it yourself. By the way, you can also use a pepper mill.

Also rub the pepper generously into the pulp on all sides.

5. Prepare soy sauce. Pour it generously over the piece of pork. Some of the sauce will drip onto the plate, but that's okay. When the lower part is saturated with it, you can turn the meat over to the other side.

6. And one final touch. Brush the top generously with honey. It is better if it is liquid; it will be easier and easier to lubricate the entire surface.

7. Cover with a bowl and leave for 2 - 3 hours. Turn over periodically so that both the top and bottom are evenly saturated with juices. Don't forget about the sides either.

8. After this time, place the meat in a sleeve, or you can take a baking bag. If you have neither one nor the other, then use foil.

Make two punctures in the sleeve to allow steam to escape.

9. Preheat the oven to 180 degrees and place the meat in it. You can place it on a baking sheet or in a mold. If you use a baking sheet, place two or three Chinese wooden sticks under the bag. This is necessary so that the bag does not burn.

10. Bake for 1.5 hours. Then open the sleeve and place the meat in the open position so that the crust becomes golden brown.

You can eat it both hot and chilled.

Pork baked with potatoes, tomatoes and cheese

You can bake meat and potatoes in different ways. And I already have an article on this topic. It suggests you can follow the link and watch them. All of them are time-tested and well worthy of attention.

But I would like to place one of the recipes in this article. Moreover, it is quite suitable for today’s recipes, where the meat is baked whole.

New Year is coming soon, and maybe some of you will want to cook such a dish. It turns out very beautiful and incredibly tasty. And it’s called “Pork – accordion”. To his appearance it owes to tomatoes and cheese.

We will need:

• pork tenderloin – 1 kg
• cheese – 250 – 300 gr
• tomatoes – 3 – 4 pcs.
• potatoes – 6 – 7 pcs.
• butter – 60 g
• broth – 0.5 cups
• spices – ground coriander, thyme, dried herbs
• salt, ground black pepper - to taste

Preparation:

1. Tenderloin or brisket is perfect for this dish. The main thing is that the piece is smooth and neat.

2. Wash the meat, dry it and make deep transverse cuts. It should look like a book with pages, only thick. But don’t cut through all the way; there should be a solid base with a side of about 1 cm at the bottom.

3. Sprinkle the meat with a mixture of spices. Rub all this thoroughly into the pulp, coating the cut pieces of the “accordion” as well.

Wrap in cling film. Leave for 1 hour so that the meat is thoroughly marinated.

4. Cut the tomatoes into circles according to the size of the resulting pieces. There is no need to take large fruits. It is necessary that they just fit between the cuts and do not stand out too much. I have small tomatoes and will place two pieces in each cut.

5. Cut the cheese into pieces slightly smaller than meat pieces.

6. Cut the potatoes into very thin slices. If you cut it larger, it will not have time to bake. It happens that it takes even longer to cook than meat.

7. Sprinkle the marinated meat with salt and pepper and rub it all into the flesh on all sides and parts.

Do not add salt beforehand so that the salt does not draw out all the juice from the pulp.

8. Line the glass dish with foil, leave the edges hanging down so that you can wrap our dish with it. Place half or a little down more potatoes. Salt and pepper it and pour in the broth.

9. Place prepared meat on top.

Place tomatoes in between. As I said, I just have two round pieces.

10. The pieces of cheese are larger, so I add one piece at a time.

11. Place the remaining potatoes around the edges. Sprinkle with spices and place pieces of butter.

12. Wrap in foil. To be sure, you can chip them in the right places with toothpicks.

13. Place in a preheated oven and bake for 1.5 hours. Then take it out, unfold it and tuck the foil inside. Try the potatoes. He should be ready by now. And if he is ready, then the meat is also ready. And put it in the oven again until a beautiful golden brown crust appears on the surface.

14. This will take 12 – 15 minutes.

15. Remove the dish from the oven. Cover it again with foil and leave to rest for 10 minutes.

Then place the meat on a large platter. Place potatoes around. The juice released from the meat remained in the foil, and we also added broth. It can also be poured into cups.

Serve everything together.

The meat was not very soft, although it was chewable. If you like it to be very soft, then you need to marinate not for an hour, but for two, or even more. And you can use either mayonnaise or soy sauce for the marinade. Different ways We looked at the marinade when.

If the dish turned out to be too big and you couldn’t handle it, then it doesn’t matter. The meat is very tasty even on the second day. It can be heated or eaten cold. In terms of taste, it will not lose at all.

Meat baked with chicken in cranberry sauce

And this is another very interesting recipe, which is similar to the previous one. Similar, but not quite. The meat will also be prepared in the form of an “accordion”, but its filling is very interesting. And the marinade is good.

The recipe is rich and interesting. Just right for the holiday table.

You can serve this meat as a cold appetizer even on New Year’s Day, on a Birthday, or on any other holiday.

It turns out not only tasty, but also very beautiful and original.

Glazed pork with vegetables and beer

This recipe can be used to bake meat that has already been boiled in advance. The finished dish can be served for any occasion. It is beautiful and very tasty.

We will need:

• boiled pork – 1.8 kg
• potatoes – 800 gr
• onions – 4 pcs.
• medium apples – 4 pcs.
• orange jam – 2 tbsp. spoons
• dark beer – 6 tbsp. spoons
• meat broth - 1 cup
• vegetable oil
• pepper
• carnation
• Bay leaf
• fresh thyme

Preparation:

1. Boil the meat in advance until done. Then dry it and make shallow cuts in the shape of diamonds along the top. Stick a clove into the center of each of them.

2. Peel the potatoes and cut into cubes or slices. Cut the onion into not very large slices.

3. Pour oil into a frying pan and fry the potatoes along with onions until half cooked. The potatoes should not become soft in order to retain their shape.

4. Add thyme leaves and bay leaf. Pour in the meat broth and place in an oven preheated to 180 degrees. Simmer for 30 minutes.

5. Meanwhile, mix beer with jam. Coat the top of the prepared meat with it. 30 minutes after stewing the vegetables, place the meat in the center of the baking dish, and arrange the vegetables around the edges. Brush the top with the beer mixture again.

6. Bake for another 30 minutes. During this time, take out the mold several times and grease it with the beer mixture.

Thick beer and apricot jam will make the crust look like caramel. It will turn out shiny and baked.

7. 10 minutes before readiness, add sliced ​​apples to the dish. You can leave the skin on them, or you can peel them. Especially if it's tough.

Remove from the oven, cover and let stand for 10 minutes. Then cut the meat into pieces. And serve along with vegetables.

As you can see, the principles of roasting meat in the oven are quite similar. First, it must be either salted or marinated. And then bake in some kind of protective packaging - this is either foil, or a bag or baking sleeve. And everything would seem easy and simple.

However, there are some secrets that make baked pork always delicious. Let's take a closer look at them.

How to cook pork in the oven so that it is soft and juicy

Much of this general rules We have already covered each of the recipes. And here we will just quickly go over the main provisions.

• To get excellent results, choose the right meat. And here there is a rule: the more “working” the part of the carcass that you use was, the more time it will take to bake.

Therefore, when it comes to pork, then take the ham, brisket, neck, shoulder. These are the “soft” parts of the carcass and are best baked.

• how larger piece, the better it is suitable for cooking. The juice is retained inside and the meat does not dry out.
• the larger it is, the longer it should be salted or pickled.
• There is no need to remove any fat or films before baking. Sometimes even the skin is left behind. They protect the meat from moisture evaporation. And this allows you to keep all the juice inside.
• If there is no fat on a piece of meat at all, then it is usually lubricated with mayonnaise, mustard, or honey. Or all at once.
• foil, bag or baking sleeve serve the same purpose.
• If the meat is fatty, then it is better not to use liquid marinades. “Dry” marinades consisting of a mixture of spices, salt and pepper would be appropriate here.

As a rule, they should be actively rubbed into the pulp from all sides. Then give the meat some time to marinate. And only then can you put it in the oven.

• There is a rule that the fattier the meat, the more aromatic the spices should be.

Spices used are coriander, pepper, paprika, nutmeg, cardamom, and star anise. For better absorption, use fennel seeds. Spicy vegetables and herbs will also come in handy. This is primarily garlic, ginger, oregano, thyme, rosemary.

• Of course, for lean meat, all these spices are also used.

For it you need to use more delicate spices. Such as cumin, turmeric, pink pepper.

• For lean meat, various vegetable oils should be added to marinades. Soy sauce is often added.

Well, that's probably all. We can, of course, still talk about marinades, but this is a whole separate topic. We'll leave that for a separate article. Moreover, more than one article has already been written on this topic.

New Year is coming soon. And probably many will bake meat in the oven for the holiday table. And I hope that today's recipes and tips will help you with this.

Bon appetit!

What could be tastier than baked meat? This dish perfectly satisfies hunger, and also looks very impressive on the festive table. Various versions of baked pieces of meat are present in all cuisines of the world. Let's remember, for example, English roast beef or East Slavic boiled pork. In our article we want to talk about recipes for baked pieces of meat.

What meat should I choose for cooking?

If you are planning to cut meat, then it is worth knowing some nuances. For baking in the oven, you can use any kind of pulp, but be sure to use it. Of course, the best options are the ham, shoulder and back end.

As for the fat content of meat, the choice is yours. Fatty, of course, turns out more juicy, it tastes more like stew. But very lean meat will most likely turn out very dry. Therefore, it is necessary to choose a middle ground. Ideally, you should take meat with a layer of lard.

There is no point in baking small pieces; they should be used to prepare some other dish. If you want to cook meat baked in a piece, then you need to take more than a kilogram of the product, then the food will turn out very juicy and tasty.

Cooking secrets

Baking meat in one piece is not at all difficult. However, during the cooking process you can dry it out, then it will become tasteless. In order to get a juicy, high-quality product, experienced chefs recommend using their advice:

1. Before cooking, the meat must be marinated for a couple of hours.
2. During cooking, the pork can be poured with marinade, then it will be more juicy.
3. While baking, you can add slices of bacon to the meat and then discard them.
4. Before baking, the meat can be lightly boiled, and only then put in the oven.
5. Modern housewives now actively use sleeves and foil for cooking. Such simple devices help preserve the aroma and juiciness of the finished dish.

Why foil?

Before moving directly to the recipes, I would like to say a few words about a wonderful kitchen accessory that is actively used by modern housewives. It's about about foil. It is thanks to her that you can prepare many delicious dishes. The easiest way is to bake a piece of meat in the oven in foil. This modern invention also allows you to cook fish, vegetables, poultry and much more. In foil, the meat always turns out juicy and aromatic and at the same time well baked.

Metallic paper has a number of advantages, which explains its popularity. Firstly, with its help you can taste qualities close to food cooked on a fire, grill or in a Russian oven. Secondly, using paper significantly speeds up the cooking process. In addition, there are no such unpleasant consequences as drops of fat all over the surface of the oven. The foil does not oxidize at all and acts as a dish, but it does not need to be washed off from grease. Agree that such an accessory should be in any kitchen to make the housewives’ work easier.

Foil can be used to cook any meat: beef, pork, lamb, chicken. But game is not cooked in metal paper. Pork meat, baked in a piece in the oven (recipes are given in the article), has the taste of a stew, but there is no fat or smell of frying at all. The result is incredibly tender pork, unlike fried pork.

The cooking time for meat depends on the temperature you set and the size of the piece. So, for example, at 200 degrees a kilogram piece is cooked for about an hour and a half. The readiness of the dish is determined by the folds of the foil, which should turn black as part of the juice of the pork or other meat burns in them.

The main condition for the successful use of metal paper is sealed seams that should not let juice through. During cooking, the foil will inflate and change shape, but it will never lose its seal. If you have not used such an accessory before, we recommend baking a piece of meat in the oven in foil to appreciate all the benefits of this method.

The simplest recipe

This simple recipe makes a delicious roasted piece of meat. Such a dish, of course, can be offered to relatives and even served on festive table.

Ingredients: a kilogram of pork or beef, carrots, parsley and dill, onions, spices, vegetable oil, garlic.

We wash the piece of meat well and dry it slightly. Cut the peeled carrots into pieces. Chop the garlic into thin slices and cut the onion into half rings. When all the ingredients are prepared, use a sharp knife to make cuts in the meat, into which we place pieces of carrots and garlic. Next, generously grease it with spices and salt.

We unfold a sheet of foil and place onions on it, then branches of herbs and meat, after which we wrap everything in several layers of the same foil. Transfer the bundle to a baking sheet greased with oil. You need to pour a little water onto the baking sheet. Next, bake a piece of meat in the oven in foil. At 200 degrees the dish will cook for about an hour and a half. After the specified time has passed, it is necessary to unfold the foil so that the meat has time to brown.

Pork with lingonberry sauce

How to bake meat in the oven? Pork in one piece cooked with lingonberry sauce is delicious. In addition, she has spicy taste. This dish can take center stage at a festive feast.

Ingredients: pork tenderloin (two kg), lingonberries (1/2 kg), pepper mixture (tbsp), meat seasonings, dry red wine (270 ml), honey (2 tbsp), ground cinnamon, sugar (1/2 cup).

Already from the ingredients it is clear that the dish will be prepared according to an unusual and original recipe. Meat baked in a piece in the oven will be spicy and tasty. In addition, its unique taste will highlight sweet sauce. Gourmets will appreciate this dish.

Before you start cooking, mix dry wine and honey in a deep container. The mass must be stirred until it becomes homogeneous.

Peel the ginger root and grate it on a very fine grater. We put it in a container with wine. You also need to add your favorite meat seasonings and cinnamon. It's worth adding a little salt.

Wash the meat thoroughly before cooking and dry it with napkins. Next, apply the marinade on all sides. After this, place the piece on a wire rack, under which we place a baking sheet. Initially, the oven must be heated to 200 degrees, cook the dish at this temperature for ten minutes, and then set the temperature to 160 degrees. Cover the top of the pork with a piece of foil and bake for an hour and a half. About thirty minutes before the end of the process, the foil should be removed and further cooked without it. This will allow the meat to brown.

After cooking is complete, remove the pork from the oven and cover it with foil again for fifteen minutes. In the meantime, we will prepare the sauce. The juice that was released during baking should be poured from the baking sheet into a saucepan. Also pour wine there. Next, place the saucepan on medium heat and boil the mass until it reaches 2/3 of the original volume. Excess liquid should evaporate.

We sort and wash the lingonberry berries. Some of them must be ground with sugar using a blender until a homogeneous puree is obtained. We add the resulting mass to the sauce, and add whole berries there. Mix the mixture thoroughly and pour it over the meat baked in the oven in one piece.

Veal with citrus fruits

Continuing the conversation about how to bake meat in the oven as a whole piece, we would like to suggest unusual recipe dishes. Baked veal with citrus fruits has a special taste. Wine and spices give it a very pleasant aroma. This dish can become the main dish on the holiday table.

Ingredients:

• 950 g veal;
• lemon;
• dry white wine (1/2 cup);
• orange;
• one red and one white grapefruit;
• garlic;
• butter (35 g);
• flour (3 tbsp);
• salt;
• red pepper;
• sage leaves.

You need to remove a little zest from the lemon and orange. We will need it to stuff the meat with it. We make cuts in the veal with a sharp knife and put pieces of zest into them. We wrap the meat well with thread so that it retains its shape during cooking. After that, roll it in flour. In the oven, heat the olive oil and butter in a saucepan. We transfer our veal into the same container and cook it until golden brown, not forgetting to turn it over periodically. You also need to add wine here and wait until a third of it has evaporated.

Finely chop fresh sage leaves and garlic and mix with the remaining zest, add hot pepper to the mixture. Place the resulting mass into the pan with the meat. Cook the veal for about another hour. In the meantime, you can start preparing the grapefruits. They must be peeled, divided into slices and all partitions removed. Next, fry the pulp in butter. By this time the veal is already ready. Take it out of the oven and remove the threads. We cut the meat into slices, place it on a dish and pour our own juice on top.

Cut the orange and lemon into cubes, chop the remaining sage and mix with citrus pulp. We spread this whole mass on the veal, and place the grapefruit pulp around it.

Meat baked whole in foil

It is most convenient to cook in foil. With its help, you can very easily bake pork meat in the oven in one piece. At the same time, it turns out juicy and soft, since it is cooked in own juice, because during cooking the moisture does not evaporate as much.

Ingredients:

• pork pulp (1.5 kg);
• honey (1.5 tbsp.);
• mustard (tbsp);
• Bay leaf;
• dry red wine (1/2 cup);
• coriander;
• garlic;
• ground red pepper;
• black pepper,
• salt.

We peel the garlic and cut it into thin slices or slices with which we will stuff the meat. Wash the pork, dry it and make cuts on its surface, into which we place pieces of bay leaf and garlic.

Now we make a mixture with which we rub the meat. In a small container, mix ground black and red peppers with salt. Apply the mixture to the pork. After this, apply a mixture of mustard and honey to the meat. Sprinkle coriander on top of the pork.

Pour the prepared meat with wine, cover it with cling film and place it in a saucepan in the refrigerator, where it should stand until the morning.

Now all we have to do is bake the pork in one piece in the oven. To do this we will use foil. We wrap our piece in it, transfer it to a baking sheet and cook for about an hour and a half. After 50 minutes, you can open the foil and then bake the dish already uncovered. This will give you a nice crust. Periodically, you can open the oven and pour the marinade over the meat, which will keep the dish juicy.

The beauty of meat baked in one piece in the oven is that it can be served either cold or hot. In any case, the dish turns out incredibly tasty.

Pork with vegetables

Speaking about how to bake meat in one piece in the oven, it is worth offering a recipe that allows you to immediately prepare not only pork, but also a side dish.

Ingredients:

• pork neck (850 g);
• onions (2 pcs.);
• black pepper;
• lemon;
• hot peppers;
• two tomatoes.

As a marinade, you need to use onion, chopped into half rings, and freshly squeezed lemon juice. By the way, juice can be replaced with dry white wine. Add pepper to the marinade. Place the meat in a container with lemon juice and onion. The pork must be marinated for at least three hours. Then we transfer the onion to a sheet of foil, put the meat and tomato mugs, halves on it hot pepper. We hermetically seal the seams of metal paper and send the pork to bake. Cooking time is 1.5 hours. Thirty minutes before the end, you need to unwrap the foil so that the meat has a beautiful, appetizing crust.

Lamb with prunes

There are many recipes for a piece of meat baked in foil. Among them you can find very interesting and unusual options. Lamb baked with prunes and carrots is very tasty. always impart a special flavor to meat products. If you are his fans, then you should definitely try this recipe.

Ingredients:

• lamb (0.8 kg);
• carrot;
• a glass of raisins;
• the same amount of prunes;
• dry red wine (3 tbsp.);
• spices;
• black pepper.

How to bake a piece of meat in foil? The recipe is surprisingly simple. We wash the pulp and dry it a little with paper towels. Next, we make punctures in the meat with a knife and place pieces of carrots in them. Place steamed prunes on foil and place lamb on top. Sprinkle raisins on top and pour wine over them. Next, wrap the meat hermetically in foil and place it in the oven. Lamb is usually served hot. The advantage of this dish is not only the amazing aroma and taste, but also the fact that the meat also has a little side dish in the form of prunes and raisins.

Homemade boiled pork

You can prepare delicious homemade boiled pork from a whole piece of meat. The most tender tasty dish prepared with cream and mustard.

Ingredients:

• pork ham (kilogram);
• garlic;
• heavy cream (one glass);
• mustard (tbsp);
• hot pepper (tsp);
• salt.

We wash and dry the pork. Pierce the meat on all sides with toothpicks. Grind mustard, cream, garlic and pepper in a blender. As a result, we get a sauce similar to sour cream.

Place the pork on a sheet of foil and brush it with sauce. Next, wrap the meat and send it to bake. At 200 degrees, the meat cooks for just over an hour. If you want to get a nice fried crust, you can open the foil a little before finishing cooking to allow the pork to brown. We cut the finished meat only after it has cooled completely. As you can see, baking a piece of pork is not at all difficult; you don’t need to have much culinary knowledge to prepare the dish.

Pork baked with apples

This kind of meat - baked in beer, with apples - will appeal to many. The original recipe will surely find fans among lovers of spicy dishes.

Ingredients:

• apples (450 g);
• pork (950 g);
• peppercorns;
• half a liter of beer;
• olive oil(3 tbsp.);
• Bay leaf;
• salt;
• butter (45 g);
• Bay leaf;
• sugar (45 g);
• dry white wine (165 ml).

To prepare, take a mold and lightly spray it vegetable oil. Place onion cut into half rings on the bottom. Place chopped carrots there. Rub the meat with spices and add bay leaf. We transfer it into a mold, pour beer into it and bake for 1.5 hours.

Wash the apples and cut them into slices, after which we put them in a separate form. Sprinkle wine on top and sprinkle with sugar and then flour. Add chopped pieces butter. Bake the apples for twenty minutes.

Place the cooked pork on a plate and decorate with baked fruit. The dish turns out very beautiful and aromatic, it can be safely served on a festive table. Despite the fact that we bake the apples separately, the dish has a harmonious taste. And fruits have attractive appearance. If you bake them with pork, they will completely lose their shape.

Baked shoulder

Pork shoulder baked in the oven with fennel turns out delicious.

Ingredients:

• pork shoulder;
• olive oil (two tablespoons);
• a tablespoon of fennel (seeds);
• salt;
• pepper.

The spatula can be baked in foil or in a mold. Rub the meat with salt, pepper and add. Next, wrap the shoulder blade in foil and bake in the oven for 1.5 hours.

Pork with pineapple and orange glaze

This amazing dish can be prepared for a holiday table. Its preparation must begin a day in advance. Spicy pineapples and orange peel give the dish a special charm.

Ingredients:

• a large piece of pork (about three kg);
• a can of canned pineapples;
• olive oil (two tablespoons);
• garlic;
• chili pepper (five pieces);
• two onions;
• ground allspice;
• 12 sprigs of thyme;
• Bay leaf;
• cloves (two tablespoons);
• rum (110 ml);
• white wine (110 ml);
• orange jam (three tablespoons);
• nutmeg (two tablespoons);
• brown sugar (tbsp).

The dish is prepared in several stages. First, the meat must be washed, covered with water and cooked for two hours, remembering to skim off the foam.

We will use the mixture as a seasoning homemade. Chop the garlic, onion, remove the seeds from the peppers. Transfer all products into a blender, add thyme, sugar, bay leaf, wine, rum, spices and grind until smooth.

Rub the cooked meat with the resulting mixture and put it in the refrigerator overnight. Place the meat in a mold or on a baking sheet and add our seasoning. Drizzle olive oil over the top of the pork. You can add a little water to the pan. Open the canned pineapples and place them around the meat. Bake the dish for about an hour and a half. Then pour the jam over the meat and cook for another thirty minutes.

Neck in mushroom sauce

As a festive option, we suggest preparing a stunning dish - neck with vegetables and mushroom sauce.

Ingredients:

• two red onions;
• eggplant;
• zucchini;
• pork neck (three kg);
• Bell pepper(three to four pieces);
• olive oil;
• stem of one leek;
• two branches of dry rosemary;
• dried porcini mushrooms;
• oyster mushrooms (230 g).

We start preparing the eggplants in advance. Cut them into thin slices lengthwise, salt them, put them in a deep plate and put them in the refrigerator for about two hours. After a couple of hours, we take them out, wash them and dry them with a towel.

Before cooking, soak porcini mushrooms in warm water for half an hour.

Wash the pork neck and dry it with paper towels. Place the meat on a cutting board and use a very sharp knife to make deep cuts, not cutting a couple of centimeters to the end. The thickness of the pieces should be approximately three centimeters. As a result of such manipulations, the cervix will look like an opening book. The meat must be thoroughly greased with olive oil and salt. After this, cover it with film and leave it for a while.

Grease two salad peppers with olive oil and bake in the oven for ten minutes. Then we take out the vegetables and place them in an airtight bag or baking sleeve. After ten minutes, you can easily remove the skin, seeds and stem. Cut the clean pulp into strips. Chop the zucchini into thin strips. Cut the leek lengthwise. Next we need a large frying pan, heat the olive oil in it and fry the eggplants, leeks and zucchini. Salt the mixture a little.

Now you can return to meat again. Open the cuts and sprinkle them with chopped pepper. Next, place fried vegetables in each cut. At the same time, you need to press them tightly so that the filling does not fall out.

Cut the carrots and the second part of the sweet pepper into cubes. We disassemble the oyster mushrooms into pieces, removing the hard stems. Grind the pulp into strips. Cut the onion into cubes.

Next on large frying pan Heat the olive oil and add all the vegetables and mushrooms, then fry until tender. Add rosemary leaves and three tablespoons of the liquid in which the porcini mushrooms were soaked. Bring the mixture to a boil and remove it from the heat. Cover the resulting sauté with foil.

Remove the meat from the oven, remove it from the bag or foil, remove the twine from it and then bake under the grill for another seven minutes. Serve the baked neck along with the sauté.

Fragrant, juicy pork baked in a piece in the oven - great choice meat dish for the holiday. You can serve it hot, placing it on a large platter surrounded by fried potatoes, fresh or pickled vegetables, herbs, rice. Or cool and cut into slices - it will turn out great cold appetizer, tastier and healthier than store-bought sausages.

In both versions, the meat will be very tasty - tender, soft, juicy, with the aromas of spices and spices. It is better to marinate it the day before, in the evening, and keep it in the refrigerator for 10-12 hours or even a day; long-term marinating will be beneficial. And you can also bake a piece of pork in advance, and before serving, warm it up or make cold cuts from cooled meat. Although, in my opinion, it tastes better when it’s hot, I try to time it so that it’s taken out of the oven and straight to the table.

Pork baked in the oven recipe

• Lean pork in a piece – 800 g;
• table salt (or rock) – 1 tsp;
• garlic – 3 large cloves;
• coriander peas, black peppercorns - 1 tsp each;
• ground sweet paprika – 1.5 tsp;
• cloves – 5-6 pcs;
• white peppercorns – 0.5 tsp. or 1/3 ground;
• French mustard (with grains) – 2 teaspoons.

How to bake pork in the oven as a whole piece

You may think that there are too many spices, then reduce the amount and select a fragrant bouquet to suit your taste. According to this recipe, baked pork will be spicy, with a crust of spices. Grind all the peas in a mortar along with the cloves. Then mix with paprika and coarse salt, regular table salt. Cut the garlic cloves thinly into slices. Roll in the aromatic spicy mixture.

Wash the piece of pork and wipe it with a towel, but not dry, but so that the damp surface remains. We pierce the meat with a knife, move the knife to the side without removing it from the puncture. Insert a garlic clove into the hole and push it deeper into the pulp with your finger. We take out the knife, the hole immediately closes, and the garlic is closed on all sides. This method is convenient because when you rub the piece with spices, the garlic will not fall out.

Sprinkle the wet surface with ground spices and rub it in deeply with your hands, massaging the meat on all sides.

Cover the top with French mustard. It is not spicy, but rather needed for a more “textured” crust on a baked piece of pork. We leave the pork to marinate in a container with a lid or cover tightly with film, put it in the refrigerator for at least 8-10 hours, but I usually leave it overnight or about a day. An hour before baking, take the meat out to warm up a little. Turn on the oven, we need a temperature of 200 degrees. To bake pork in a piece in the oven, you will need a mold with sides and foil. Place the meat in the pan and cover the top with foil.

Put it in a hot oven, I bake it on a medium level at 200 degrees. After 40-45 minutes, remove the foil and reduce the temperature to 180 degrees. Bake for another 10-15 minutes, then increase to 220 degrees to brown the meat. After five minutes, turn off the heat.

How long to bake pork in the oven

Pieces of meat of different sizes are baked different time and at different temperatures. Standard recommendations: for a small piece of pork weighing 1-1.2 kg. It will take an hour and another 10 minutes to be on the safe side, the temperature is 180-200 degrees. Look at the strength of your oven - if it’s weak, then 200 degrees, if it bakes well and quickly, then 180 is enough. After turning off the heat, leave the meat for 10-15 minutes to “rest”

For a large piece, the time is calculated according to this principle: for every 500 grams of meat (pork) 30 minutes at a temperature of 180-190 degrees + another 30 minutes for finishing. For example, to bake a 2-kilogram piece of pork it will take 2 hours and 30 minutes.

The time also depends on the shape of the piece: thick, but short, tall or round (shoulder, neck, apple) requires more baking time than long and thin (tenderloin, fillet).

To ensure that the meat turns out golden brown, shortly before the end of cooking you need to open the foil or cut the baking bag. The aroma of a piece of pork baked in the oven will be such that you will barely have the patience to wait until the meat is ready!

If you are planning not a buffet, but a full-fledged holiday table with cold appetizers, salads and dessert, then in this scenario it is difficult to imagine a meal without a real hot dish. Pork baked in the oven, garnished with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be focused on it until all the guests and household members try and eat enough of the juicy, delicious meat.

The art of preparing tender and aromatic pork baked in the oven is an indicator of the skill of a real chef.

Despite the fact that there are many options for cooking pork in the oven, even more types of meat and spices are used, they are all united by the true love of the culinary creator himself for such a magnificent hot dish.

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast all your doubts aside. Oven-baked pork easily ranks first in popularity among our home cooks. This is especially true for the New Year. Baked pork or meatloaf, juicy ham or stuffed neck, for us in New Year This is a symbolic and festive dish, akin to Olivier salad.

Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for preparing this meat that sometimes you don’t know which way is best to approach it. You can bake pork in foil or paper, open method or in a sleeve, in dough or a coat of vegetables. It can be a whole piece or an original sliced ​​accordion with tomatoes and cheese, it can even be a flavorful filling wrapped in meat. The boundaries are set by your imagination and skills.

For such a dish as oven-baked pork, several main types of pork meat are traditionally used: neck, ham, shoulder and carbonate. Sometimes pieces are sold with the name “roasting pork,” but most often these are the same body parts. The taste of the baked meat will depend on what part you use. Leaner carbonade may turn out to be dry, so it is advisable to marinate and stuff it; it can be used to make excellent rolls, for example, with mushrooms. The more tender and fatty neck is wonderfully baked as a whole piece; it is not in danger of dryness due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. Ham is also quite lean meat and requires additional marinade or cooking in conditions where the meat's own juices are not allowed to evaporate freely. I'm talking about sealed containers and all kinds of “wrappers” for meat.

In any case, to prepare baked pork, you need to arm yourself with suitable utensils, since a festive piece of meat is usually large, with foil or a sleeve, spices and sauces, and also time for preliminary preparation of the meat, or rather for marinating.

It’s hard to argue with the fact that meat that has been marinated overnight before going into the oven will not tastier than a piece, which will immediately go for baking. Although there are quick recipes. After all, it’s not always possible to control time, and guests can be more than unexpected. One thing is clear: you should have a couple of hours for preparation and the process of roasting pork.

Let's look at a variety of recipes to choose “the one” and cook it.

Pork baked in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven aromatic spices also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, served as a main dish, or used cold for sandwiches. Many people have probably seen that stores sell boiled pork in sausage departments. So, it is also prepared by baking, the only thing is that it is still difficult to trust store-bought options, because you don’t know exactly how fresh the meat is, how it was prepared and whether any harmful additives were used. Pork cooked by yourself will, of course, be healthier and tastier, because you will know exactly what you put in and when you cooked it. This meat can completely replace ham and sausage for you.

As for the hot serving option, this kind of pork baked in the oven is more of a festive dish for guests or family members when a lot of people gather at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that there is enough for everyone. After all, many people may want supplements. Especially if it is pork according to this recipe.

To prepare you will need:

• pork (carb, ham, neck) - 1.5 kg,
• ground black pepper - 0.5 teaspoon,
• garlic - 3-4 cloves,
• paprika - 1 level teaspoon,
• BBQ sauce - 3 teaspoons,
• honey - 2 teaspoons,
• Dijon mustard - 1 tablespoon,
• salt - 2 tablespoons.

Preparation:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. This way it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry carbonate or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only on the outside, but also on the inside, it must be pierced. A special tenderizer tool or a thin and long knife is suitable for this.

Make frequent vertical cuts from top to bottom, but not all the way through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Place the meat in a container and fill it with salt water until it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it thoroughly with paper towels so that no water remains. Now you can rub it with spices.

4. In a separate cup or plate, whisk together honey, sauce and dry spices. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well. Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub in thoroughly.

5. Now place the meat with the fattier layer down and spread the Dijon mustard on the top side. This will be the beautiful side of our roast pork.

6. Now place the pork in a greased baking dish. In order for the pork baked in the oven to be baked inside and not dry out on the outside, it must be baked covered. Therefore, cover the baking dish with a lid, if available. If there is no lid, then make one from foil, folding the edges tightly.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open it and pierce it with a knife or skewer; if the juice is clear, the meat is ready; if it’s pinkish, put it in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back in the oven. Grilling or convection helps brown the meat quickly. If your stove does not provide this, then simply increase the temperature for a few minutes, but watch the meat carefully so that it does not burn.

Once the crust has browned, remove the pork. The finished pork baked in the oven should lie under the lid for a while, if you are going to serve it hot, the meat will cool down a little and it will be ready to eat and at the same time it will be better cut into slices.

Serve the pork by cutting into slices and garnishing with herbs. The guests will be delighted.

If you want to use this boiled pork as cold meat, then let it cool completely before cutting. It will become denser and you can cut it much thinner, just for sandwiches.

Bon appetit!

Juicy pork neck baked in the oven in a sleeve

Another simple way to make oven-baked pork juicy and tender is to cook it in a roasting bag. The sleeve perfectly retains all the meat juices inside the piece and prevents the meat from drying out; all the aromas also remain inside and permeate the meat through and through.

To cook pork in the sleeve you will need:

• pork neck - 1.5 kg,
• garlic - 4 cloves,
• bay leaf - 2 pcs,
• ground coriander - 3 teaspoons,
• Provençal herbs - 3 teaspoons,
• salt - 3 teaspoons.

Preparation:

1. To keep the meat tender and juicy, we again use the wet salting method. It makes perfect sense in roasted pork recipes where one piece is cooked big size. Plus it saves meat from excessive dryness, which is sometimes inherent in pork.

Clean and towel-dried meat must be dipped in the marinade so that it completely covers it. The recipe for this marinade is simple: for 1 liter hot water add 3 teaspoons salt, two teaspoons coriander and 2 teaspoons herbs de Provence. Add 2 bay leaves to the water and stir everything well. The main thing is that the water is hot, boiling water. This will reveal the taste and aroma of the spices.

Immerse the meat in the brine only after it has cooled; boiling the meat is not our goal. Let the msa salt for a few hours. Minimum - 3 hours, maximum - overnight.

2. After the meat has rested for the allotted time, remove it and pat it thoroughly with towels. Then rub in a couple of pinches of salt, a teaspoon of coriander and a teaspoon of herbes de Provence. This will give extra flavor when baking.

3. Now it's time for the garlic. Cut the peeled cloves lengthwise into 4 pieces and stuff the pork with these sharp pieces. To do this, take a thin, long knife and make punctures in the meat from top to bottom. Place a piece or two of garlic into each hole.

4. Now you need to tie a piece of meat with a thick thread. Oven-roasted pork tends to shrink in size and become slightly misshapen due to streaks of fat. The neck is especially susceptible to this. Plus, when untied, it tends to take on a flat appearance, because the meat is soft and not very dense, such as carbonade.

Take a thick, undyed thread, preferably cotton, and tie a piece in the form of a mesh. This can be done by throwing loops over it, crossing the threads in the middle.

5. Next, take a baking sleeve of sufficient size to leave a few centimeters from the meat to the film on all sides. Place the meat inside, you can add bay leaves from the brine. Then tie the ends of the sleeves.

To allow steam to escape in small quantities during baking, cut or puncture 3-4 small holes in the upper part of the sleeve.

6. The oven must be preheated to 180 degrees in advance. This important rule. which allows you to quickly bake the surface of the meat and lock all the juices inside.

Place the meat in the sleeve on a baking sheet or in a mold and bake for about 1 hour, it may take a little longer. You can check readiness by cutting the sleeve and piercing the meat with a toothpick or knife. The flowing juice should be clear.

To make the meat look more appetizing, let it stand for another 10 minutes in the oven with the sleeve already open, until the top side is browned. After removing the meat, let it rest wrapped in a sleeve and cool slightly. After about 15 minutes, you can put it on a dish and start cutting it for the table.

Serve oven-baked pork in a sleeve with fresh vegetables, salads and other side dishes, for example.

Enjoy a great hot meal with your family!

Tender baked pork - meatloaf with sweet pepper, garlic and pomegranate sauce

Pork baked in the oven does not have to be an exceptionally large whole piece. How can you ignore another option for preparing it in the form of a roll? The same piece of 1.5-2 kg pork neck is taken and cut into a spiral, the filling is added and the meat is rolled into a roll. In this case, the meat is given flavor not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And there are so many other things you can put in meatloaf.

This beautiful dish will decorate any holiday. And preparing it is not too difficult, as it might seem at first glance.

To prepare you will need:

• pork neck - 2 kg,
• bell pepper- 1 PC,
• garlic - 6 cloves,
• mayonnaise - 100 grams,
• mustard - 2 teaspoons,
• mustard seed - 1 teaspoon,
• bay leaf - 2 pcs,
• pomegranate sauce - 2 tablespoons,
• pepper to taste,
• salt to taste.

Preparation:

1. Before we start rolling up the meatloaf, let's take care of the filling. We will use sweet bell peppers and garlic for the filling.

Cut the garlic into small pieces with a knife. Peel the pepper from seeds and cut into small cubes.

2. Whatever meat you cook, be sure to wash it before. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it unfolds and becomes flat.

3. Brush both sides of the flat piece of meat with the pomegranate sauce. For example, Narsharab.

4. Salt and pepper the meat on both sides. Roll back into a roll and wrap in cling film or place in a bowl. Place in the refrigerator for about 1 hour to marinate the meat.

5. Mix the sauce in a separate cup. To do this, add 2 teaspoons of mustard, 100 grams of mayonnaise, a teaspoon of mustard seeds and crumble 2 bay leaves with your hands. Then mix it all well.

6. Remove the meat from the refrigerator after an hour, unroll the roll and spread inner side prepared sauce.

7. Now spread the garlic and bell pepper evenly over the sauce layer. Then roll the roll with the filling inward, trying to make it tighter.

8. After rolling the roll, spread the sauce on the outside on all sides.

9. Now wrap the pork in two layers of foil. Place the bundle on a baking sheet or baking dish. Preheat the oven to 180 degrees. And bake the meat for 1.5-2 hours.

10. After this time, check the meat for doneness by piercing it with a skewer or knife. If the juice is clear, then the pork baked in the oven is ready. Now you can cut upper layer foil and place the meat in the oven for another 10 minutes so that the top layer is browned.

Now the meat is ready and can be served. Cut it into pieces 1.5-2 centimeters thick and serve it to your guests.

Bon appetit!

Pork baked in the oven in puff pastry

When your goal is to prepare a dish such as whole piece of pork baked in the oven, but so as to make a lasting impression on the guests and make the holiday unforgettable, and your culinary skills a legend, then you should pay attention to this original recipe. Straight from France, the traditional way to roast pork in puff pastry. Not just like that, but with mozzarelda and jamon, and aromatic herbs. Just the sight of him makes your mouth water.

Baked pork with pear - original holiday recipe

Perhaps you have tried cooking classic boiled pork in spices, maybe you have even cooked aromatic meatloaf with vegetables. Have you tried cooking pork baked in the oven with fresh sweet pears? No? You should definitely try to cook this dish.

Nowadays it’s no longer a problem to find fresh, juicy pears in stores and on the market even in the middle of winter, for example, everyone’s favorite conference pears. What if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it pays to prepare a little.

For pork with pears you will need:

• pork neck or carbonate - 1.5 kg,
• sweet red wine - 100 ml,
• pear - 2 pcs.
• sweet chili sauce - 2 tablespoons,
• balsamic vinegar - 1 teaspoon,
• curry - 1 teaspoon,
• dry oregano - 1 teaspoon,
• salt and pepper to taste.

Preparation:

1. Cut fresh, washed and well-dried pork into an accordion shape. Make cuts from top to bottom so that the meat opens like a book.

2. Rub the meat on all sides with salt, ground black pepper and dried oregano and place in a deep container.

3. Pour 100 ml of red wine over the meat and leave to marinate for a while. Cover with a lid or cling film. Leave to marinate for at least an hour if you have a holiday today, or overnight if you are preparing in advance.

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Place two layers of foil on the bottom and place the meat on it. Place several slices of pear into the slits made in the meat to fill everything equally. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to prepare the sauce. To do this, mix sweet chili sauce, balsamic vinegar and add curry in a cup. Mix everything well.

8. After an hour, remove the meat and check for doneness with a skewer or knife. If it’s ready, then it’s time to spread the sauce on the meat and put it in the oven again until the crust is browned. This may take about 20 minutes. Keep an eye on the meat.

9. The finished meat will have a sweetish and at the same time spicy taste. Curry will give it a unique aroma, and pears will amazingly highlight the tender, well-baked pork.

Before serving the meat, let it rest a little and cool slightly. It will become even tastier. Your guests and family members will definitely rejoice!

There are too many ways to cook oven-baked pork for us to know them all, but I tried to tell you about the noticeable and interesting recipes, the results of which will make your holiday unique.

Rinse a piece of pork under cold water. There is no need to cut off the fat; during baking it will partially melt, mix with meat juice and create a lot of fat. delicious gravy. Be sure to dry the meat with a paper towel so that the salt and spices do not run off along with the water.

Spices will give the meat a piquant taste and aroma. You can make your own “bouquet” of your favorite spices or take those indicated in the recipe. Grind peppercorns and coriander in a mortar.

Add salt to the crushed spices. If you bake a piece weighing more than a kilogram, add another half teaspoon of salt for each kilogram.

Rub the mixture of salt and spices onto the pork on all sides. Coat with mustard, distributing evenly throughout the piece. Rub the mustard in with your hands, as if massaging the meat. Cover with film and put in the refrigerator for 4-6 hours. We marinate a large piece overnight.

Preheat the oven to 200 degrees. Wrap the meat in foil, tightly fastening (tucking) the edges. The result should be an envelope closed on all sides. Place the meat in the oven and bake for one hour.

After cooking, leave the baked pork in the turned off oven for half an hour so that the meat can “rest” and absorb some of the leaked meat juice. Then we unwrap it, pour the juice into a separate bowl, and cut the meat into slices.