How to bake pork in the oven. How to roast pork in the oven in one piece. Tender baked pork - meatloaf with bell pepper, garlic and pomegranate sauce

There are many secrets from experienced chefs who will help the hostess cook truly delicious, tender and soft pork in the oven. To do this, you need to choose the right piece of meat itself, observe the correct baking temperature, take care of the marinade, sauce and other important points.

Among the recipes for pork baked in the oven, there are options for every taste: from soft boiled pork for sandwiches to a dietary dish for losing weight.

Pork is a tricky meat to cook. You can make just a couple of mistakes and end up with a dry, tough dish.

To prevent this from happening, you should use the secrets of experienced chefs. They relate to the selection of the meat part, the size of the pieces, the preparation of the pork, the roasting conditions and some other important points.

Which part of the carcass should I choose?

For baking in the oven, you can use any part of the pork carcass if you intend to marinate it for a long time and cook it in sauce. Under these conditions, even lean meat can be made tasty and juicy.

The nuances of cooking various parts are described in the table:

Part of carcass	Cooking nuances
Neck	It is recommended to bake it in a piece. The finished dish will turn out to be the most delicate and soft. True, treats from the pulp of the neck are especially high-calorie, therefore they are not suitable for those people who are watching their figure
Tenderloin	To make the dish more dietary, it is worth using the pork tenderloin (lumbar part). This is the most tender meat of the whole carcass, since this place is not subject to physical exertion throughout the pig's life. In addition, there is practically no fat in the lumbar region. It is better to bake such meat in a whole large piece in a sleeve / foil or cook barbecue from it in the oven
Ham	If you decide to use a ham for baking, you need to choose parts of the carcass that are minimally used by the animal in movements - without accumulations of tendons and muscles. You can find them closer to the back and tail. The meat is cut into thin pieces, beaten off, and poured with sauce. You can pre-wrap a juicy filling in pork slices
Meat on the bone	To cook tasty meat on the bone in the oven, it is worth taking the ribs in a whole layer. They must be marinated for a long time before baking.

Preparation for baking

Regardless of which part of the carcass is chosen, the first step is to thoroughly rinse it with cold running water, removing sand and other contaminants. This is especially true for those cases when the meat was purchased on the market. The washed piece of pork should be dried with paper towels.

Salt the meat immediately. For this, it is better to use coarse salt. It is intensively rubbed into the surface of the meat with your hands. To taste, you can combine salt with freshly ground pepper or other spices. From above you need to coat a piece with any vegetable oil. If you plan to marinate meat, the last step can be excluded.

A piece of pork must be pierced in several places with a sharp knife. This will allow the marinade components to better penetrate the meat fibers and saturate them with a bright taste.

The salted and spiced piece is dipped in the selected marinade. It can be:

• oil with dry herbs and small pieces of chili;
• soy sauce with honey;
• mustard with any seasonings;
• any other options to the taste of the hostess.

Leave the meat in the mixture for at least a couple of hours. It is advisable that the pork lays in the marinade for 20-24 hours.

In order for the meat to turn out to be golden brown, you need to choose open dishes for baking - ceramic forms, cast-iron baking sheets. If you cook pork in pots, dough, a special sleeve or foil, it will bake in its own juice and become more tender and softer.

Time and temperature

Do not cook medium-rare pork or pork with blood. Only beef is suitable for such options.

There are several ways to cook pork in the oven. It all depends on what result the culinary specialist plans to get - juicy, soft slices or pieces with a crispy crust:

1. 1. High temperature method. To obtain brown meat, you must first place it in an oven preheated to 200-230 ° C and cook for 10 minutes to half an hour. The exact time depends on the size of the slice. For example, small pieces of pork are best baked at 200 ° C for about 10-14 minutes. The oven temperature is then reduced to 170 ° C and the meat continues to cook. You need to calculate 20-30 minutes for every pound of pork.
2. 2. Low temperature method. It will allow you to cook the most tender meat (without a crust). True, the cooking time in this case will increase significantly. Prepared pork is sent to the oven, preheated to 120-150 ° C, and cooked for 2-2.5 hours. The exact time cannot be called: it will depend on the characteristics of the stove and the size of the meat chunk.

A special thermometer will help determine the readiness of the dish. Finished pork fiber temperature should rise to 73-77 ° C. Without a thermometer, it will be possible to determine whether the meat is completely baked with a puncture with a sharp thin knife. If a clear liquid without blood impurities is released from the incision, then you can remove the dish from the oven.

Put the finished pork on a hot plate, cover with foil and leave warm for 20-25 minutes. This will allow the juices to spread evenly over the slices. For the same purpose, you can simply leave the meat in the cooling off oven on a baking sheet.

Cooking and serving secrets

To make a baked pork dish successful, you should remember some secrets:

• Do not put meat in a cold oven: in the first minutes of heating it will lose all the juice.
• If any part of a piece of pork begins to burn while the rest is still raw, cover it with a piece of foil.
• The best additions to such meat are dry or fresh garlic, caraway seeds, allspice and black pepper.

Cooked pork from the oven can be served with a variety of sauces. It can be:

• regular ketchup or its mixture with mayonnaise;
• Simplified sour cream / yogurt, garlic and herb tartare
• any other to taste.

Quite simply, the sauce for meat can be made from the juice left after baking it in the form. The liquid must be drained, darkened with any vegetables (for example, chopped onions, carrots, yellow bell peppers, garlic, tomatoes), and then mashed with a blender.

Recipes

Pork is best combined with mushrooms, tomatoes, cheese and prunes.

"Accordion" with mushrooms

Ingredients:

• 1.3 kg of pork;
• 1 large tomato;
• 6-7 champignons;
• table salt, freshly ground pepper, sweet paprika, any mixture of seasonings for meat;
• 1/3 Art. quality olive oil;
• 4-5 cloves of garlic;
• 100-150 g of hard / semi-hard cheese.

Preparation:

1. 1. Rinse and dry a smooth rectangular piece of meat without lard.
2. 2. Cut into segments of medium thickness in the form of an "accordion" (without cutting to the end).
3. 3. Brush the pork with a marinade made from olive oil, crushed garlic, salt and spices. Cover the bowl of meat with cling film and put in a cool place for 2 hours. You can immediately marinate pork in a rectangular shape, in which it will be baked in the oven.
4. 4. Rinse mushrooms and tomatoes. Peel the champignons. Chop both ingredients into thin slices. Do the same with cheese.
5. 5. Place the filling pieces between the marinated meat segments. Sprinkle the pork seasoning on top.
6. 6. Tighten the upper part of the mold with two layers of foil (shiny side down).
7. 7. Preheat the oven to 190 ° C. Send a container with a meat "accordion" into it.
8. 8. Cook the dish for 60 minutes. Then lower the temperature by 20 ° C and continue cooking the meat for another half hour.
9. 9. At the end, turn off the oven and leave the dish in it for another 20 minutes. The meat will release a large amount of juice. In it you can cook rice, pasta or potatoes for a side dish.

Pork tenderloin in soy sauce

Ingredients:

• 650 g pork tenderloin;
• 1 tbsp. l. granulated garlic;
• coarse salt to taste;
• 70 g leeks;
• 1/3 Art. classic soy sauce;
• Cherry tomatoes;
• 2 tbsp. l. tomato paste;
• a mixture of peppers and Italian herbs.

Preparation:

1. 1. Mix the spices in a miniature bowl, grind if necessary.
2. 2. Pour the classic soy sauce without additives to the spices and immediately add the tomato paste. Mix all ingredients thoroughly. If you want to add sweetness to the finished meat, you can use pomegranate sauce with tomato paste.
3. 3. Lightly beat the washed and dried pork in one piece. Then tie it with a strong culinary thread so that the meat retains its shape during prolonged heat treatment.
4. 4. Cover the pork with a generous amount of marinade, leaving 2-3 tbsp. l. Leave the meat at room temperature for two hours, then cool it for another 5–6 hours.
5. 5. Line a round open baking dish with foil (shiny side up). Place large leek rings on the bottom of the container. Their number can be changed to taste. The more onions, the tastier the finished dish will turn out. Pour over the vegetable rings with the previously set aside marinade.
6. 6. Place the marinated meat on the resulting vegetable pillow. Pour the remaining marinade in a bowl on top.
7. 7. Seal the pork with foil.
8. 8. Send the form to the oven preheated to 180 degrees. Place it on the middle level and place a baking tray with hot water on the bottom.
9. 9. Bake the meat for 180 minutes.
10. 10. Cut the foil and leave the pork in the oven for another 20-25 minutes until browned. Cool the prepared meat directly in the marinade.

Such an original step-by-step recipe will allow the hostess to prepare a treat worthy of a festive table. All that remains is to remove the culinary thread, cut the baked pork into thin slices and add halves of cherry tomatoes.

Pork chop

Ingredients:

• 650 g of pork pulp with a thin layer of bacon;
• 2 onion heads;
• 1/2 tsp coriander seeds;
• 1-2 pinches of fine salt;
• 3-5 sprigs of fresh thyme;
• 1 tsp each freshly ground and allspice black pepper (peas).

Preparation:

1. 1. Grind the spices in a mortar.
2. 2. Sprinkle the washed and dried piece of pork with the resulting mixture and season with salt. Seasonings should be rubbed vigorously into the surface of the meat.
3. 3. Chop the onion into medium rings or half rings.
4. 4. Spread a large piece of foil on the table, shiny side up. Pour onion pieces on it approximately in the shape and size of the meat piece.
5. 5. Place the pork on top. Cover it with thyme sprigs.
6. 6. Seal the foil tightly so that meat juice does not flow out of the "envelope" during baking. Send the workpiece cool for a period of 1 to 24 hours.
7. 7. Transfer the meat in foil to a baking sheet and place in an oven preheated to 180 ° C.
8. 8. Cook the chop for 45–55 minutes.
9. 9. Leave the resulting dish in the cooling oven for half an hour.
10. 10. Onions remaining in the "envelope" made of foil, together with the meat juice released during baking, should be mashed in a blender, add spices and salt to taste and serve as a sauce to the pieces of carbonade.

Crimean pork

Ingredients:

• 1.3 kg pork ham;
• 1.5 tbsp. l mixture of spices for pork;
• 5 tbsp. l. classic mayonnaise;
• 10 pcs pitted prunes and dried apricots;
• 1 tbsp. l. grain mustard;
• 2 tbsp. l. cognac without flavorings;
• 1/3 Art. drinking water;
• 1 tomato;
• 150 g grated parmesan;
• 30 g fresh ginger root;
• coarse salt to taste.

Cooking pork in Crimean style:

1. 1. In the washed and dried whole piece of meat, make cuts across the fibers, leaving an intact part equal to about 0.5 cm. The width of the slices should be about 2 cm.
2. 2. First rub the meat slices with coarse salt to taste, then cover with the spice mixture.
3. 3. Rinse all dried fruits and pour into a saucepan. Pour water and alcoholic drink over them. Send container over low heat. Pour in peeled and finely grated fresh ginger. Simmer the mixture until all the liquid has evaporated and the dried fruits soften. Stir occasionally.
4. 4. Thoroughly coat the prepared meat with mayonnaise, processing the cut pieces from all sides. The amount of sauce can be increased if necessary.
5. 5. Distribute the softened dried fruit in the intervals between the segments.
6. 6. Mix the remaining mayonnaise with the mustard. Put it in small portions on prunes and dried apricots. Send small pieces of fresh tomato, cut together with the skin, there.
7. 7. Top it up with grated Parmesan.
8. 8. Cover the piece with foil and send to marinate in the cold for at least 2.5-3.5 hours.
9. 9. Next, immediately transfer the meat to the oven preheated to 200 ° C. First, cook the meat covered for 90 minutes. Then remove the foil and brown the pork and cheese crust.

Ready meat with mustard and mayonnaise will turn out juicy, tender and tasty. When serving, you can cut its segments to the end and spread it out in portions.

Meat with potatoes in sour cream

Ingredients:

• 350 g pork;
• ground pepper;
• 4–5 medium potato tubers;
• 1 tbsp. fatty sour cream;
• 1.5 tbsp filtered water;
• salt, fresh herbs to taste;
• vegetable oil;
• 1 pc. onions and carrots;
• Bay leaf.

Cooking pork with potatoes:

1. 1. Cut the prepared meat into small pieces. Pour them immediately into a greased ceramic baking dish.
2. 2. Wash onions and carrots, peel and chop finely. Spread over the meat.
3. 3. Sprinkle small potato cubes.
4. 4. Salt water, add pepper and bay leaf to it. Mix with sour cream. Pour the liquid over the food in the dish.
5. 5. Cover the container with a lid or foil.
6. 6. Place in an oven preheated to 190–195 ° C.
7. 7. Cook the dish for a little over an hour.
8. 8. Remove the cover, sprinkle with chopped fresh herbs and serve immediately.

This simple method will allow you to quickly prepare a hearty full meal for the whole family. You can complement it with an assortment of pickled vegetables.

Boiled pork

Ingredients:

• 1.3 kg boneless pork;
• 2 tsp coarse salt;
• 0.5 tsp. red and black ground pepper, ground nutmeg;
• 2-3 sprigs of fresh rosemary;
• 5-6 garlic cloves.

Preparation:

1. 1. Combine crushed garlic and spices in a bowl.
2. 2. Put half of the rosemary leaves in a container for marinating pork.
3. 3. Grate the washed and dried meat in one piece with the mixture from the first point.
4. 4. Place in a rosemary dish. Pour the remaining leaves on top.
5. 5. Cover the container with plastic wrap and put it in a cool place overnight.
6. 6. In the morning, wrap the meat tightly in a large sheet of foil. Put on a baking sheet with water.
7. 7. According to this recipe, it is correct to bake pork for 70 minutes at 190 ° C, and then another 50 minutes at 160 ° C.

The finished treat must be completely cooled in the oven without unrolling the foil. The resulting soft and tasty boiled pork will be a useful substitute for sausage.

Pork ribs with sage

Ingredients:

• 1/2 kilo of pork ribs;
• 2 tsp adjika;
• 2 tsp honey;
• 4 tbsp. l. olive oils;
• 3 tbsp. l. lime juice;
• 1/2 tsp. red and black ground pepper;
• 3 sprigs of sage;
• salt to taste;
• fresh garlic if desired.

Preparation:

1. 1. Prepare a marinade from honey, lime juice, butter, adjika and other dry ingredients.
2. 2. Add mashed garlic.
3. 3. Coat the meat on the bone with the mixture. The ribs can be pre-chopped with a wide knife or cooked in a single layer.
4. 4. First, leave the pork to marinate in the cold for 2.5–3.5 hours.
5. 5. Then wrap it in foil, placing sage sprigs on top.
6. 6. Bake for 80–90 minutes at 190 ° C. Then cut the foil, pour the juice over the meat and leave in the oven for another 20-25 minutes. Serve with mashed potatoes and homemade pickles.

Diet pork in the oven

Ingredients:

• 3 strips of pork on the skin;
• 2 tbsp. l. dry Italian herbs;
• 1 tbsp. l. dry rosemary;
• 2 tsp salt;
• freshly ground black pepper - optional;
• olive oil.

Preparation:

1. 1. Cut each meat strip into 2 parts, rinse and dry.
2. 2. Mix salt, pepper, rosemary, Italian herbs. Apply the mixture to 5 strips of meat.
3. 3. Place the prepared pieces of meat on top of each other, sprinkling with small pieces of garlic.
4. 4. Lastly, add a strip without seasoning. Secure the meat with string. The pork skins should be on the outside.
5. 5. Lubricate the resulting structure with olive oil. Sprinkle the skins with salt.
6. 6. Bake the meat at 250 ° C for about 80 minutes.
7. 7. Then cook the pork for another half hour at 180 ° C.

The last step is to turn on the grill function in the oven and leave the meat in it for another quarter of an hour. Serve with a light vegetable salad.

Pork neck with vegetables in a mustard coat

Ingredients:

• 1 kg of pork neck;
• 2 tbsp. l. Russian mustard and 1/2 tbsp. grain;
• 1 pod of sweet bell pepper;
• 2 tbsp. l. vegetable oil;
• 1 onion;
• 3-4 garlic cloves;
• 1 tsp ground paprika;
• 1 carrot;
• 0.5 tsp fine salt;
• a couple of pinches of any spices for meat.

Preparation:

1. 1. Chop the garlic in any convenient way.
2. 2. Mix it with butter, salt, Russian mustard, all the spices stated in the recipe. Grind the resulting paste thoroughly.
3. 3. Apply the marinade to a washed and dried whole piece of pork neck. Massage it thoroughly with your hands, rubbing the spices into the meat.
4. 4. Cover the pork with plenty of grain mustard.
5. 5. Cover the container with meat with cling film. Leave it like this overnight.
6. 6. Transfer the prepared pork to a roasting sleeve.
7. 7. Wash all vegetables, peel if necessary, cut into small cubes, add salt and mix. Pour the mixture next to the meat.
8. 8. Tie the edges of the sleeves tightly. Use a toothpick to make several holes for the steam to escape.
9. 9. Bake the meat in the sleeve for about 60 minutes at 180 ° C. Then cut the cover and cook the dish at the same temperature for another half hour.

You need to let the finished pork cool slightly right in the oven. Cut it into portions and serve. Baked vegetables can be used as a side dish.

Meat baked with chicken in cranberry sauce

Ingredients:

• 1.2 kg of pork neck;
• 1 medium chicken breast;
• table salt and pepper mixture;
• 1 tsp assorted dry herbs;
• 1 tbsp. l. olive oils;
• 1 handful of dried cranberries and 1 full glass of fresh
• 4-5 garlic cloves;
• juice from 1 large orange;
• 1/2 tbsp. boiled water;
• 2 tbsp. l. granulated sugar;
• 1/2 tsp cornstarch.

Preparation:

1. 1. For the sauce, mix fresh cranberries with citrus juice and water. Add sugar. Cook the mass for a quarter of an hour.
2. 2. Dissolve the starch in cold water and pour it into the sauce in a thin stream. Cook the mixture for another 3-4 minutes.
3. 3. Cut the washed and dried piece of pork neck into thick slices, but do not cut the meat to the end. You should get a kind of "accordion".
4. 4. Grease the meat with olive oil. Rub with salt, pepper, dry pork herbs. Leave in this form to marinate for 2 hours.
5. 5. Cut the chicken fillet into pieces (according to the number of holes between the pork slices). Beat off the bird and lightly salt. Place it in the "accordion" between the meat pieces. Pour dried cranberries in small portions there, add slices of fresh garlic.
6. 6. Tie a piece of meat tightly with culinary thread.
7. 7. Lightly fry the resulting workpiece on each side in highly heated oil.
8. 8. Wrap the meat in 2-3 layers of foil. The coating should be tight, without holes.
9. 9. Pour boiling water into the mold so that its level is about 1 cm. Put the pork in foil into the water.

Bake the meat on the cover for 2 hours at 180 ° C. Then cut open the foil, pour the cranberry sauce over the pork and continue cooking for another half hour at 220 ° C.

Glazed pork with vegetables and beer

Ingredients:

• 1.7 kg of boiled pork pulp;
• 700 g raw potatoes;
• 3-4 onions;
• 1/2 tbsp. dark beer;
• 2 tbsp. l. homemade orange jam;
• 1 tbsp. meat broth;
• vegetable oil;
• salt, pepper, fresh thyme, dried cloves and bay leaves.

Preparation:

1. 1. Dry boiled meat. Make cuts on its surface in the form of large rhombuses. Stick a dry clove into each.
2. 2. Cut the potatoes into medium slices, the onions into small cubes. Fry in a heat-resistant skillet until the potatoes are half cooked. Add thyme, bay leaf, salt and pepper to the food. Pour everything with meat broth. Put in the oven for half an hour at medium temperature.
3. 3. Mix beer with citrus jam. Salt. Coat the cooked meat with the mixture, leaving a little beer marinade.
4. 4. Place a piece of pork in the center of the stew. Return the container to the oven for another half hour. Remove the meat periodically and brush with the remaining beer and jam mixture.

You can also add apples to such a dish. They will make the taste of the treat even more original. Fruit sliced ​​(right in the skin) into thin slices are added to the pork about 10 minutes until tender.

Medallions with prunes, nuts and garlic

Ingredients:

• 600 g pork neck;
• 200 g pitted dried prunes;
• 50 g of shelled walnuts;
• 4 cloves of garlic;
• margarine for frying;
• salt.

Preparation:

1. 1. Cut the pork into small oval pieces. Beat off each medallion, salt and fry in margarine on both sides until golden brown. Spread out on small foil squares.
2. 2. Cut the prunes soaked in hot water into thin strips.
3. 3. Toss it with chopped walnuts and crushed garlic. Put the resulting mass in small portions on the medallions.
4. 4. Wrap the blanks tightly in foil.
5. 5. Bake the medallions in a hot oven for about half an hour. Serve the cooked meat with boiled potatoes and pickled vegetables.

Spicy pork in the oven

Ingredients:

• 1.2 kg boneless ham;
• 5-7 cloves of raw garlic;
• 1 raw peeled carrot;
• 5 g each grain mustard, sweet ground paprika, turmeric;
• 1/2 small chili pod
• salt.

Preparation:

1. 1. Rinse the meat, dry thoroughly with paper towels. Rub the prepared piece with salt.
2. 2. To prepare the spicy marinade, put mustard, turmeric, paprika, small pieces of garlic and chili in a blender bowl. Grind the components until smooth.
3. 3. Rub the ham with the mixture. Leave it in a hot marinade for at least 3 hours.
4. 4. Transfer the meat to a roasting bag. Arrange salted slices of raw carrots next to it. Tie a sleeve. Make a couple of holes in it for steam to escape.
5. 5. Cook the meat for about an hour at 170–180 ° C.

The amount of carrots can be increased. The vegetable is soaked in meat juices during the baking process and will become an excellent side dish for spicy pork.

Exotic loin roll with pistachios

Ingredients:

• 1 kg of pork loin in one piece;
• creamy margarine;
• 100-150 g raw peeled pistachios;
• 2 cloves of raw garlic
• 60–70 g of pre-grated Parmesan;
• salt.

Preparation:

1. 1. Rinse the meat, dry it and cut vertically in the middle, not reaching the end. Expand it with a "book".
2. 2. Put the garlic and peeled pistachios in a blender bowl. Grind. Mix nuts and garlic with grated Parmesan.
3. 3. Spread the resulting filling over the meat, leaving one edge empty (2 cm).
4. 4. Roll up a tight, dense roll. Tie it with culinary thread.
5. 5. First, fry the roll in melted margarine until lightly browned on each side.
6. 6. Then wrap it in foil and put it in the oven for 70 minutes. Cook over medium heat.

Chill the pork roll directly in the foil before serving. Only then cut it into portions.

Oven-baked pork chops

Ingredients:

• a pound of pork pulp;
• 2 pcs. onions;
• salt, allspice;
• 1 tbsp. l. vinegar;
• 1/3 Art. water;
• 100 g of semi-hard grated cheese;
• classic mayonnaise;
• butter.

Preparation:

1. 1. Cut the pork pulp into small slices. Beat off with a kitchen hammer. Season each bite with salt and pepper.
2. 2. Grease a baking dish with butter. Put the chops in it.
3. 3. Cut the onion into half rings and pour a mixture of water and vinegar for 10 minutes: this will remove the bitterness from the vegetable.
4. 4. Squeeze the onion pieces from the liquid and spread them over the surface of the meat.
5. 5. Brush with mayonnaise and sprinkle with cheese.
6. 6. Bake the dish in the oven at 200 ° C until cooked through. This will take 30-40 minutes.

Pork baked in the oven in its own juice with onions and peppers

Ingredients:

• 1 kg of pork pulp;
• 2-3 st. l. vegetable oil;
• 3-4 onions;
• 1 large bell pepper;
• 1 bay leaf;
• salt and spices for pork.

Preparation:

1. 1. Cut the pork pulp as for chops. Salt and grate with the selected spices.
2. 2. Cut the onion into medium half rings. Pepper - in small cubes.
3. 3. Pour oil into the bottom of a deep cast-iron skillet and place a layer of onions. Sprinkle pepper on top and distribute some of the meat. Add bay leaves.
4. 4. Repeat layers until you run out of food. The bow should also go last.
5. 5. Cover the pan with a suitable lid for the oven. Bake for 35-55 minutes at 190-200 ° C.

You can open the lid of the pan to check the readiness of the dish no earlier than half an hour later. If desired, garnish the resulting treat with fresh chopped herbs at the end.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pork cooked in the oven turns out to be very juicy, tender and ruddy. No other meat can match the flavor of pork chop or tenderloin. Thanks to the myriad of recipes, pork can be cooked differently every time.

How to cook pork baked in the oven

A shoulder blade, ham or neck is ideal for this purpose. You don't need to cut off the fat before baking - this way you get the most juicy dish. Nevertheless, in this matter, you should be guided by your own taste. How to bake pork in the oven? A heat-resistant pan or a thick-walled pan is considered ideal cookware for this. If you are marinating meat, it is best to soak it in a non-oxidizing enamel bowl or saucepan.

Oven baked pork recipes

In each country, pork is cooked differently, and any of the options turns out to be very tasty, because it is almost impossible to spoil this meat. A huge number of dishes can be cooked from pork pieces in the oven - these are classic chops, French-style meat, roast in pots, ham on a spit, etc. An important role in shaping the taste is also played by marinades and the accompanying meat products - spices, vegetables.

In foil

This method of baking pork pieces allows you to get a very aromatic, juicy, tasty dish. During cooking, the meat should be placed on the shiny side of the foil so that the heat is reflected into the flesh. To check the readiness, unfold the top of the wrapper and pierce a piece of tenderloin with a long thin knife: if the juice that flows out is transparent and the tip easily enters, then the pork baked in foil is ready. Below is a recipe with a photo of how to cook a dish.

Ingredients:

• medium carrot;
• dry white wine - 1 tbsp.;
• pork pulp - 0.8 kg;
• seasonings;
• garlic cloves - 2 pcs.

Cooking method:

1. If necessary, remove the bone, excess fat from the meat piece.
2. In an enamel saucepan, combine the wine with bay leaves, oregano, and other spices of your choice.
3. Place the tenderloin in the marinade for a couple of hours, leaving the container in the kitchen.
4. After removing the pulp from the liquid, pat dry with a paper towel, rub with salt, pepper, seasonings.
5. Slice the meat in several places and place on the shiny side of the foil. Place the slices of garlic and carrots cut into slices on top of the piece.
6. Wrap the food in foil, sealing the edges. Send the baking sheet to the oven for an hour, setting the temperature to 200 degrees. Open the foil 10 minutes before the end of the cooking time to give the top of the dish a beautiful glow.

Up my sleeve

Thanks to this recipe, you can please your loved ones with delicious boiled pork, which is equally good cold and hot. Any pork part will do, since even the fat-free meat baked in a bag does not dry out, remaining juicy and tender. Such a dish can be prepared for a festive feast or for no reason to please your family by serving pork baked in a sleeve for dinner. How to cook delicious with the oven?

Ingredients:

• seasonings;
• pork carbonate - up to 1.5 kg.

Cooking method:

1. Peel, dry the carbonate.
2. From the seasonings, prepare a mixture with which you thoroughly grate a piece of meat on all sides. Leave the carbonate in the refrigerator for a couple of hours.
3. After placing the carbonate in the sleeve, make several holes on it with a toothpick (this will prevent the bag from breaking during baking).
4. Twist the ends of the sleeves on both sides and place the meat in the mold.
5. Pork baked in the oven is cooked for at least 50 minutes at 220 degrees.
6. The boiled pork should be served on the table, cut into portions.

In the marinade

The meat turns out to be especially soft and juicy if pre-marinated. Baked pork is combined with sour marinades - dry white wine (red is more suitable for lamb / beef), apple or wine vinegar, lemon juice. Experienced chefs advise to marinate pork meat at room temperature for the first hour or two, and only then put it in the refrigerator. How is baked pork marinated in the oven?

Ingredients:

• soy sauce or mustard - 1 tbsp l .;
• onions - 2 pcs.;
• shoulder blade, neck or loin - 0.8 kg;
• garlic cloves - 4 pcs.;
• fresh juice of 1 orange;
• white wine - 60 ml;
• ground seasonings, including red pepper;
• greenery.

Cooking method:

1. Pour wine into a separate container, add squeezed garlic, spices. After 20 minutes of infusion, strain the liquid through a strainer. Add orange juice, soy sauce, or mustard to the marinade.
2. Place portions of meat together with half rings of onion in a deep plate, stir.
3. Pour the marinade over the meat, cover and leave for 3 hours (the first hour in the kitchen, then put it in the refrigerator).
4. Place a colander in a bowl and let the meat drain. Then strain and pour into a clean bowl.
5. Place the meat chunks and onions in a thick walled skillet or ovenproof dish, cover the container with foil or a lid, and bake for half an hour.
6. After that, pour the marinade over the meat and cook it for another 20 minutes, removing the lid / foil.
7. Pork quickly baked in the oven should be served with potatoes, herbs, vegetables.

Oven baked pork chop

As a rule, chops are cooked in a pan, but they are equally tasty when baked in the oven. With this heat treatment, the dish retains its juiciness and softness. If desired, pork chops in the oven can be supplemented with onions, mayonnaise and cheese - this combination is perfect for a festive meal. Meat of this preparation is in perfect harmony with potatoes and pasta. How delicious to bake pork in the oven?

Ingredients:

• bulb;
• seasonings;
• medium-sized tomatoes - 2 pcs.;
• low-fat mayonnaise - 3 tbsp. l .;
• pork tenderloin - 0.6 kg;
• greenery;
• Dutch / Russian cheese - 120 g.

Cooking method:

1. Treat a baking sheet with oil, put onion rings on it.
2. Lightly beat off medium-sized pieces of meat with a knife / hammer and rub with seasonings. Place them on top of the onions.
3. Place thin slices of cheese on top and cover the food with a layer of mayonnaise.
4. On each slice of tenderloin, place a circle of tomato, rub on top with cheese shavings and finely chopped herbs.
5. Send the dish to bake for 35 minutes, then serve hot with any side dish.

With cheese

Every housewife should prepare this dish at least once: it is simple, but nevertheless very tasty. Experienced chefs add others to the standard list of products based on their own taste. To make pork juicy in the oven with cheese, it is important to pre-marinate it for a couple of hours with onions and spices. It is better to serve meat with fresh vegetables. How to cook pork in the oven?

Ingredients:

• mayonnaise - 100 ml;
• any hard cheese - 200 g;
• pork pulp - 0.8 kg;
• onions - 150 g;
• spices.

Cooking method:

1. Cut the tenderloin into portions up to 2 cm thick, beat on both sides with a knife, place on a prepared baking sheet.
2. Cut the onion into half rings, finely grate the cheese.
3. Combine mayonnaise with spices and process each portion of the tenderloin with this mixture. Combine the meat with onions, let it stand for an hour, then put it on a baking sheet. In this case, it is better to place the pieces close to each other.
4. Put onion and grated cheese on top of the pulp. Place the baking sheet in an oven heated to 180 degrees.
5. How much pork to bake in the oven? For this, half an hour is enough. It is worth checking the readiness of the meat with a thin knife or fork, making deep punctures.
6. Serve the meat dish with fresh herbs and vegetables. Potatoes baked on the same baking sheet can serve as a side dish.

With vegetables

Red meat belongs to the category of heavy food, however, if you choose the right part of the carcass and the method of preparation, it can become as easy and healthy for digestion as possible. Pork with vegetables in the oven is one of the healthiest recipes for red meats. At the same time, tenderloin is an ideal choice for this dish. Below, in detail and with a photo, it is described how to bake pork in the oven.

Ingredients:

• bulgarian pepper - 3 pcs.;
• oregano, thyme, cumin powder;
• pork tenderloin - 0.5 kg;
• asparagus - 8 pcs.;
• dessert white wine - ½ tbsp.;
• champignons - 0.3 kg;
• butter - 30 g.

Cooking method:

1. Pre-cut should be poured with wine with spices
2. After half an hour, place the pulp on a greased baking sheet.
3. Mushrooms together with vegetables are chopped and placed on a baking sheet with meat.
4. Sprinkle the pork pulp with seasoning on top, place small slices of butter. Bake the tenderloin for 40 minutes using the medium oven setting (approx. 180 degrees).

With potato

This pork recipe will be useful for those planning a holiday table. The meat and potatoes are baked together, which saves time. It only takes an hour and a half to cook the dish. The dish turns out to be very aromatic, satisfying and tender. In addition, pork baked in the oven with potatoes will serve as an excellent homemade one.

Ingredients:

• Dutch / Russian cheese - 100 g;
• pork pulp - 0.6 kg;
• garlic cloves - 4 pcs.;
• onions - 5 pcs.;
• potatoes - 6 pcs.;
• mayonnaise - 100 ml;
• spices.

Cooking method:

1. Grate the cheese, peel the garlic, push through a press.
2. Wash the meat, cut into thick plates, beat slightly.
3. Peel the onion and potatoes, chop into half rings.
4. Place the meat in an oiled dish, sprinkle with garlic gruel and onion pieces. In this case, the meat must be completely covered.
5. Potatoes should be placed on top, then the dish is sprinkled with cheese shavings and poured with mayonnaise.
6. Preheat the oven to 200 degrees, place the mold inside. After 40 minutes, serve brown, juicy pieces of meat with potatoes and fresh vegetables.

With sour cream

The recipe below is very simple and economical, while the dish turns out to be tender, tasty and goes with absolutely any side dish. Cooking pork in sour cream in the oven is very simple, so busy housewives are very fond of this version of the recipe. Honey and Dijon mustard can be used as ingredients for the marinade for meat, which gives the dish a pleasant, tangy-sweet aftertaste. Below, a classic recipe with sour cream is described in detail and with a photo.

Ingredients:

• sour cream 20% - 200 ml;
• any hard cheese - 200 g;
• tenderloin - 0.5 kg;
• Dijon mustard - 50 g;
• seasonings;
• honey - ½ tsp

Cooking method:

1. Cut the pulp into medium pieces, beat off for a short time, marinate, mixing sour cream with mustard and honey.
2. Place the slices on a baking sheet, grind with seasonings and bake for 15 minutes.
3. Grate the cheese and sprinkle on the pulp after the specified amount of time. Send the baking sheet back for another 15 minutes, after which the pork baked in the oven is ready.

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Pork baked in the oven: recipes

Fragrant, juicy pork baked in a piece in the oven is an excellent choice of meat dish for the holiday. It can be served hot, laid out on a large dish, surrounded by fried potatoes, fresh or pickled vegetables, herbs, rice. Or cool and cut into slices - you get a wonderful cold appetizer, tastier and healthier than store sausages.

And in one, and in another version, the meat will be very tasty - tender, soft, juicy, with 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 to the table, heat it up or make cold cuts of meat. Although, for my taste, it tastes better in the heat of the heat, I try to time the time so as to get it out of the oven and immediately onto the table.

Oven baked pork recipe

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

How to bake pork in the oven as a whole

It may seem to you that there are a lot of spices, then reduce the amount and select a fragrant bouquet to your taste. According to this recipe, baked pork will turn out to be spicy, with a spice crust. Grind all the peas in a mortar along with the cloves. Then we mix it with paprika and coarse salt, common table salt. Cut the garlic cloves into thin slices. Roll in a fragrant spicy mixture.

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

Sprinkle the damp surface with ground spices, rub it deeper with your hands, massaging the meat from all sides.

Cover the top with French mustard. It is not spicy, rather it is 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 tighten it tightly with a film, put it in the refrigerator for at least 8-10 hours, but I usually keep it overnight or about a day. An hour before baking, we take out the meat so that it warms up a little. We turn on the oven, we need a temperature of 200 degrees. To bake pork with a bite in the oven, you need a dish with sides and foil. Put the meat into the mold, cover it with foil on top.

We put it in a hot oven, I bake it on a medium level at 200 degrees. After 40-45 minutes, remove the foil, lower the temperature to 180 degrees. We bake for another 10-15 minutes, then increase to 220 degrees to brown the meat. Turn off the fire after five minutes.

How much to bake pork in the oven

Pieces of meat of different sizes are baked at different times 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 for a safety net, 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 the following principle: for every 500 grams of meat (pork), 30 minutes at a temperature of 180-190 degrees + another 30 minutes for baking. For example, it will take 2 hours and 30 minutes to bake a 2 kg piece of pork.

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

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

Pork, baked in pieces in the oven, will work even for a novice cook, because this dish is prepared without unnecessary effort - you just need to cut, season and bake the meat in the oven. Use if you have one in your kitchen. If not, then you can limit yourself to any other spices to taste.

To avoid dry baked meat, choose the greasy part of the pork neck. During heat treatment, fat will be melted and nourished the meat. Add fresh herbs only when serving, otherwise they will turn black when baked.

Boiled cereals: rice, buckwheat, millet, etc., fresh or boiled vegetables are ideal for such a meat dish.

So, let's prepare all the necessary ingredients for roasting pork in pieces in the oven and start cooking!

Rinse the pork in water, remove all films, veins and cut into portions, trying to chop so that each of them has a small layer of bacon.

Place the pieces of meat in a deep container, add seasoning and a couple of pinches of salt into it, mix everything thoroughly with slight pressure.

Lubricate the bottom of the baking dish with vegetable oil and put the seasoned pork chops into it. Place the pan with the pork pieces in the oven at ~ 200C and bake for about 40 minutes.

Remove the form with the finished dish from the oven and let the baked pork cool slightly.

Wash the green onion feathers, chop them and sprinkle on the baked meat pieces, serve immediately in the form, combining with various sauces and side dishes.

If you are not planning a buffet table, but a full-fledged festive table with cold appetizers, salads and desserts, then in this scenario it is difficult to imagine treats without a real hot dish. Oven-baked pork, garnished with herbs and vegetables, exuding heat and an unrivaled aroma of spices and meat, will become a truly central dish on the table. All attention will be riveted on him until all the guests and household members try and eat their fill of juicy delicious meat.

The art of cooking tender and aromatic pork baked in the oven is an indicator of the skill of a true culinary specialist.

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

If you are still wondering which hot dish will be festive enough for the New Year or Birthday, then cast aside all your doubts. Oven-baked pork easily climbs to the top spot with our home cooks. This is especially true for the New Year. Pork or meatloaf, juicy ham or stuffed neck, for us on New Year's Eve this is a symbolic and festive dish, akin to Olivier's salad.

Oven baked pork 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 cooking this meat that sometimes you don't know which side it is better to approach it from. You can bake pork in foil or paper, open or in a sleeve, in a dough or a vegetable fur coat. It can be a whole piece or an original chopped accordion with tomatoes and cheese, it can even be a fragrant filling wrapped in meat. The boundaries are set by your imagination and skills.

Several main types of pork meat are traditionally used for such a dish as baked pork in the oven: neck, ham, shoulder and chop. Cuts are sometimes sold called "roast pork", but more often they are all the same body parts. The taste of the baked meat will depend on which part you use. Leaner carbonade may turn out to be dry, so it is advisable to marinate and stuff it, you can make excellent rolls from it, for example, with mushrooms. A more tender and fatty neck is wonderfully baked in a whole piece, it does not threaten dryness due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. The ham is also quite lean meat and requires additional feeding with marinade or cooking in conditions when its own meat juices are not allowed to evaporate freely. I'm talking about covered dishes and all kinds of "wrappers" for meat.

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

It is difficult to argue with the fact that meat that has been marinated overnight before getting into the oven will not be tastier than a piece that is immediately sent to roasting. There are quick recipes though. After all, it is not always possible to subjugate the time, and the guests are more than sudden. One thing is clear that you should have a couple of hours to prepare and the process of roasting pork itself.

Let's look at a variety of recipes in order to choose the "one" and cook it.

Oven-baked pork with honey, barbecue sauce and Dijon mustard

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

As for the hot serving option, such baked pork 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.

For cooking you will need:

• pork (chop, ham, neck) - 1.5 kg,
• ground black pepper - 0.5 teaspoon,
• garlic - 3-4 cloves,
• paprika - 1 teaspoon without top,
• BBQ sauce - 3 teaspoons,
• honey - 2 teaspoons,
• Dijon mustard - 1 tablespoon
• salt - 2 tablespoons.

Preparation:

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

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

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

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

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

4. In a separate cup or plate, combine honey, sauce and dry spices together. 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.

Spread the resulting mixture on all sides of the meat and rub well.

5. Now lay the meat on the thicker side down and brush the top with Dijon mustard. This will be the beautiful side of our baked pork.

6. Now place the pork in a greased baking dish. In order for the pork baked in the oven to bake inside and not dry out on the outside, it must be baked closed. Therefore, cover the baking dish with a lid, if available. If there is no lid, then make it out of foil, bending 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 and prick with a knife or skewer, if the juice is clear - the meat is ready, if it is pinkish, then 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 place the meat back in the oven. Grilling or convection will help brown the meat quickly. If this is not provided in your stove, then simply add the temperature for a few minutes, but watch the meat carefully so that it does not burn.

Once the crust is browned, remove the pork. The cooked pork baked in the oven should lie a little under the lid, if you are going to serve it hot, the meat will cool slightly and can be eaten and it will be better cut into slices.

Serve the pork slices and garnish with herbs. The guests will be delighted.

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

Bon Appetit!

Juicy pork neck baked in the oven in the sleeve

Another simple way that makes pork baked in the oven juicy and tender is to cook it in a roasting sleeve. The sleeve perfectly keeps all the meat juices inside the piece and does not allow the meat to dry out, all the aromas also remain inside and soak the meat through and through.

To cook pork in a sleeve you will need:

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

Preparation:

1. To keep the meat tender and juicy, we use the wet salting method again. It is quite justified in baked pork recipes when one large piece is cooked. Plus, it relieves the 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: in 1 liter of hot water, put 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provencal herbs. Add 2 bay leaves to the water and stir well. The main thing is that the water is hot, boiling water. This will reveal the flavor and aroma of the spices.

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

2. After the meat has stood for the allotted time, remove it and blot well with towels. Then rub with a couple of pinches of salt, a teaspoon of coriander and a teaspoon of Provencal herbs. This will give extra flavor when baked.

3. Now it's time for garlic. Cut the peeled cloves lengthwise into 4 parts 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 in each hole.

4. Now you need to tie a piece of meat with a thick thread. Oven-baked pork tends to shrink and warp slightly depending on the veins of fat. The neck is especially susceptible to this. Plus, when not tied, it tends to acquire a flat appearance, because the meat is soft and not very dense, such as carbonade.

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

5. Next, take a baking sleeve large enough 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 small amounts of steam to escape when baking, cut or puncture 3-4 small holes in the upper part of the sleeve.

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

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

To make the meat 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 slicing it to the table.

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

Enjoy a great hot meal with your family!

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

Oven-baked pork doesn't have to be an exceptionally large piece. How can you pass by another version of its preparation in the form of a roll. Take the same piece of pork neck for 1.5-2 kg and cut in a spiral, add the filling and roll the meat into a roll. In this case, the meat is given taste 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 a lot more can be put in a meatloaf.

Such a beautiful dish will brighten any holiday. And cooking it is not too difficult, as it might seem at first glance.

For cooking 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 the meat roll, let's take care of the filling. We will use sweet bell peppers and garlic in the filling.

Cut the garlic into small pieces with a knife. Pepper seeds and cut into small cubes.

2. Whatever meat you cook, be sure to wash it before doing it. 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 a flat piece of meat with pomegranate sauce. For example, Narsharab.

4. Season the meat with salt and pepper on both sides. Roll back into a roll and wrap in plastic wrap or place in a dish. Refrigerate for about 1 hour to marinate.

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

6. Remove the meat from the refrigerator after an hour, unfold the roll and spread the prepared sauce on the inside.

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

8. After rolled up the roll, spread the sauce and outside on all sides.

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

10. After this time, check the meat for readiness 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 off the top layer of foil and send the meat to the oven for another 10 minutes to brown the top layer.

The meat is now ready and ready to be served. Cut it into slices 1.5-2 centimeters thick and treat your guests.

Bon Appetit!

Pork baked in the oven in puff pastry

When your goal is to cook such a dish as baked pork in the oven in a whole piece, but so as to make an indelible impression on guests and make the holiday unforgettable, and your culinary skills are a legend, then you should pay attention to this original recipe. Straight from France, the traditional way to bake pork in puff pastry. Yes, not just like that, but with mozzarelda and jamon, and aromatic herbs. Just the sight of him drools.

Baked pork with pear - an original festive recipe

Perhaps you have tried to cook classic boiled pork in spices, maybe you even cook a fragrant meatloaf with vegetables. Have you tried oven baked pork with fresh sweet pears? Not? You should definitely try this dish.

Now it is no longer a problem to find fresh juicy pears in shops and on the market even in the middle of winter, for example, the beloved conference pears. And what if you cook pork baked with pears for the New Year. It will be very easy and not time consuming. But it's worth a little preparation.

For pork with pears you will need:

• pork neck or chop - 1.5 kg,
• red sweet 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 accordion-shaped. Make cuts from top to bottom so that the meat opens up like a book.

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

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

5. Cut the pears into slices.

6. Prepare a baking dish. A dish or baking sheet will do. Put two layers of foil on the bottom, lay the meat on it. Place a few pear slices in the cuts made in the meat to fill evenly. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to make the sauce. To do this, combine sweet chili sauce, balsamic vinegar and curry in a cup. Stir everything well.

8. After an hour, remove the meat and check for readiness with a skewer or knife. If it's done, 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. Watch the meat.

9. The finished meat will have a sweetish and at the same time spicy taste. Curry will give it a peculiar flavor, and pears will set off tender, well-baked pork in an amazing way.