When baking meat, you need to be able to find the right compromise. The fact is that very high temperatures fry the meat to a pleasant crunch, but also dry it out. If you overexpose meat in the oven in high heat, even the highest quality meat, it will turn into a sole. But you also want a crust! How to be? Follow the three steps below and you should be good to go.

Step # 1 - crust in half an hour

Let's start with the well-known theory that preliminary frying of meat is necessary in order to "seal" the juices in it, to prevent them from flowing out. This is a myth, dear friends. Practical experiments have long proved that this is not the case. In fact, the fried crust is needed to give the meat the flavor we all love. You can achieve a crust both before and after baking. But technically, it will be easier for you to first fry the meat, and then, by reducing the temperature, bring it to readiness. So, preheat the oven to 210-230 ° C. At this temperature, you need to hold the meat for 10 to 30 minutes. depending on the size of the piece. During this time, it will be well browned. The exact temperature will depend on the size of the meat. If you are cooking a piece weighing up to 1 kg and with a little external fat, preheat the oven to 210 ° C. For cuts weighing more than 1 kg, you need to preheat the oven to 220-230 ° C.

Step # 2 - cooking the meat at lower temperatures

As already mentioned, if the meat is overexposed in extreme heat, it will become dry. That is why it is important to learn how to determine the required baking time depending on the size of the piece. This skill will surely come to you with experience.
But there are basic principles that you can build on.
When baking a medium piece of meat at high temperature, it is necessary after 10-30 minutes. reduce it to 150-180 ° C. To make the oven cool faster, open the door for 30-60 seconds. It all depends on the piece, but in general it is preferable to set the temperature to 160 ° C and allow the meat to sweat longer.
A good piece of baked meat takes patience, but we promise you the effort will be rewarded! In addition, you will have time to go about your business. The subsequent simmering time can vary from a few minutes (as is the case with roast beef) to 4 hours if you have a very large piece of meat.
If the crust on the meat looks like it’s about to burn, cover the meat with a sheet of foil. In addition to the weight of a piece of meat and its thickness, roasting time depends on what kind of meat you like - fully cooked, pink inside or “with blood”.
We put "with blood" in quotation marks, because the expression is figurative. There is almost no blood in the cut meat, there is juice, the red color of which is given by the protein myoglobin. Remember that only two types of meat can be undercooked: beef and lamb. Pork, veal, goat meat must be roasted completely.

Table of estimated cooking time for meat in the oven

Knowing the weight of a piece of meat, you can roughly calculate how long it will take you to bake it. So, at a temperature of 160-170 ° C for a piece of meat weighing less than 5 kg for every 500 g, you will need:

Beef 20 min. 15 minutes. 10 min.
Lamb 20 min. 15 minutes. 10 min.

For meat weighing more than 5 kg for every 500 g at 160-170 ° C, you will need:
Completely cooked Medium cooked Blood
Beef 18 min. 12 minutes 9 minutes
Lamb 18 min. 12 minutes 9 minutes
Pork 25-30 min. It is forbidden! It is forbidden!

Step 3 - the meat is "resting"!

No matter how in a hurry, this step is required. It is the observance of this last condition that will make your meat incredibly tasty and juicy.

When the meat has almost reached the desired temperature and is almost ready, do not rush to serve it to the table. Give him a "rest" and prepare yourself! Due to the residual heat, the piece will get another 4-8 ° C, and the juices will be evenly distributed inside it. The temperature of the meat will also equalize throughout the thickness of the piece. The meat should "rest" at room temperature, in no case in a draft. You can leave it in the turned off oven with the door open, but only if it cools quickly, otherwise the meat may dry out. The easiest way is to remove the meat from the oven and cover it loosely with slightly crumpled foil. Depending on the weight, the meat should "rest" for 10 to 30 minutes.

6 factors to consider:
1. Temperature of meat before cooking: the colder it is, the slower it will cook.
2. Cut shape and thickness: narrow and long cuts of meat cook faster than short but thick cuts.
3. The amount of surface fat: The fat is a heat insulator, and the meat under the fat will cook more slowly but will be juicier.
4. Presence of bones: bones conduct heat faster than flesh, so meat on the bone cooks faster.
5. How many times the oven door has been opened: During this time, the temperature drops and the oven takes time to reach the correct temperature again.
6. Features of your oven.

Meat delicacies in the oven - the nail of the table!

Each hostess strives to put some completely unusual roast on the festive table. It can be just baked meat, stuffed turkey or goose, from a piece of beef or veal, ham or duck with apples. What secrets do you need to know in order for the meat to come out fragrant, juicy and tasty?

The most common recipes

The most famous recipes for baked meat are Slavic boiled pork, German ham, and English roast beef. For cooking, take a large piece of meat from a shoulder blade, tenderloin or ham. The meat is rubbed or stuffed with all kinds of seasonings. The most common spices are black pepper, paprika, suneli hops, onions, garlic and bay leaves. The meat is dried with a paper napkin, rubbed and stuffed, then placed on a baking sheet and baked. To make the meat more juicy, it is placed in foil or a sleeve; sometimes the meat is baked in a brazier, or even in a covered enamel saucepan.

Meat cooked in various sauces has an extraordinary aroma. For example, it can be made from lingonberries, red wine, honey, ginger, sugar and a mixture of peppers. Pork is smeared with marinade, then baked in foil, similarly opening it to obtain a ruddy color. After the meat is ready (for a piece weighing 2-3 kg, it will take about 2-2.5 hours of time), remove it from the oven again and cover it with foil so that the juices are absorbed. In general, any baked meat after it has been removed from the oven should stand closed for a quarter of an hour. The meat is served with lingonberry sauce, cut into thin slices.

Veal cooked with citrus fruits - lemon and orange - has a refined and delicate taste. Pieces of zest are put into mini-cuts, the meat is wrapped with threads, rolled in flour and fried a little in a mixture of olive and vegetable oil. After that, the pan is sent to the oven and stewed, pouring in a little white dry wine after an hour. After waiting for a third to evaporate, add a mixture of zest with pepper and garlic to the pan. The finished meat is poured with a mixture of citrus fruits, cut, and fried pieces of grapefruit are laid out around it.

Secrets of cooking aromatic baked meat

It is better to leave a small layer of fat on the meat, which will give it juiciness. If the meat is cooked in foil, to give it a flavor, shortly before the end of cooking, slightly open the foil and allow it to brown. To make the meat juicier, add a little water to a baking sheet greased with vegetable oil or lard, even if the meat is stewed in foil. Why is it better to use foil? From its mirrored surface, heat is reflected inward, onto the surface of the baked meat, preventing energy losses.

As for the method of baking, as experts advise, there is nothing better than an electric oven - there you can select the heating mode, and the temperature, and set the timer at the right time. For novice housewives, an electric oven is the very thing! Everything turns out perfect if you follow the recipe.

Simple, fast, satisfying!

The quickest recipe for baked meat is pork tenderloin, grated with salt and pepper, and smeared with mayonnaise. It takes an hour and a half to prepare it, with a mass of 1-2 kg. Baked fillet with lingonberry or cherry jam, lemon juice and honey sauce has aromatic taste and beautiful color. To give a pleasant aroma, clove buds are put into the meat before baking.

English roast beef is prepared in several ways. Oven-baked or grilled, it has a soft pink tint on the inside, as it is not baked until the very middle. Stewed roast beef is cooked completely, therefore it has a uniform color everywhere.

Pork tenderloin baked with a filling of olives, garlic, olive oil and wrapped in slices of Parma ham has a delicious bouquet of aromas. A small half-kilogram slice is baked for about 40 minutes, and then allowed to stand for a while in the oven.

Very good, stuffed with garlic, grated with salt and pepper and poured with a mixture of mustard, honey and egg yolk. In the process of cooking, sprinkle it with a few tablespoons of vermouth, and serve it on the table with cranberry sauce. French meat ... and not only ...

Anything can be cooked in an electric oven. But if a whole piece of meat is not available, a great substitute is. This recipe has gone through many transformations. It was originally prepared in Paris for Count Orlov from potatoes, mushrooms, onions and veal, drizzled with béchamel sauce and sprinkled with cheese. Then mushrooms disappeared from the recipe, pork replaced veal, and instead of béchamel sauce, they began to use mayonnaise, cream or even sour cream.

Culinary specialists can change the components a little - for example, the meat is marinated or lightly greased with mustard, the onion is also salted before cooking, sugar is added and sprinkled with vinegar. Sometimes, for greater tenderness of the dish, meat is replaced with pieces of ordinary minced meat. Of course, in order for the meat to be tasty, it is better to use homemade mayonnaise.

Experimenters cook meat in French with the addition of tomatoes, carrots, and for those who love refinement - with pineapple (you can take canned, it is not necessary to buy fresh). The order of placement of layers depends on the imagination of the culinary specialist. You can put onions, pineapples, and tomatoes on meat. Carrots can be laid out completely after the onion, or you can mix some with cheese. The same goes for the sauce. As a filling, use more than one mayonnaise or sour cream, but modify the taste, mixing, for example, mayonnaise with cream or sour cream with soy sauce, ketchup, and so on.

The most famous Georgian meat dish in the world is. Spicy and savory meat cooked with spices, tomatoes and herbs used to be cooked from pheasant. But now more and more often it is made from ordinary chicken. An excellent bouquet of tomatoes, dry red wine, lemon, tomato paste, onions, carrots and many greens such as basil, cilantro, parsley, the absence of fat will give the meat an amazing flavor. This dish can be considered a dietary one: long simmering and many spices and vegetables give chakhokhbili an extraordinary taste. Another option for cooking beef meat in a Caucasian way is to bake it for a long time with tomatoes, hot red and bell peppers, carrots, dried apricots, prunes, herbs and spices. Peking Duck: New or Old?

For residents of the private sector, you can cook an incredibly complex, but famous and amazingly delicious dish - Peking duck. Several variations of its preparation allow you to experiment a lot. So, the simplest one is to hang the carcass over the coals obtained from the wood of fruit trees. Then the duck will have a reddish color, tender meat and fragrant fruit. If the duck is fried in a closed oven, then first the temperature is brought to a maximum, then reduced. Previously, Peking duck was cooked by holding it on a huge fork over a fire.

There are a lot of secrets. The main thing is to do everything leisurely and consistently, not deviating one iota from the recipe. Careful finishing of the duck includes cleaning it from feathers and extreme wing phalanges, removing excess fat. The duck should be young and fresh, preferably purchased from a farmer. Pour boiling water over the carcass and let it dry. After that we moisten it with sherry, pouring it even inside, after a quarter of an hour we put it on a glass or jar and place it on a tray. Rub with non-iodized salt, grease with honey after 12 hours, and leave in a cold place for another half day. After that, it remains to send the carcass to the oven, directly to the wire rack, cover with foil and bake at a temperature of 190 ° C for a little over an hour.

The last stage is crust formation. After pulling the duck out of the oven, grease it with a mixture of soy sauce, ginger, sesame oil and black pepper - and again in the oven for half an hour, already at a temperature of 260 ° C. It remains to finish the skin with a mixture of honey and soy sauce, grill for 10 minutes, let stand in the oven for 10 minutes - and you can serve. The Chinese can cut such a duck into more than 100 pieces. By the way, Russian culinary specialists have learned how to cook chicken according to this recipe.

You always want to try something new for the holiday. Probably, January is the time for this, because there are so many fun days ahead, and when it's cold, you really want to eat a piece of fragrant meat. There is only one problem: what to choose from the recipes?

Juicy baked pork is the best dish, both for a holiday and for a full lunch or dinner. We have all the secrets of making juicy pork!

If you do not know how to surprise guests and households, then make a juicy pork accordion in the oven. The baked meat treat looks just enchanting. It will become a bright accent for everyday dinner or lunch, but it can also decorate the festive menu with dignity. At the same time, the dish baked in the oven turns out to be unsurpassed: tender, appetizing and aromatic. Its taste can literally drive anyone who has not become a vegetarian crazy. After all, the meat is amazing and just melts in your mouth. In addition, the original presentation method not only looks very impressive. The pork accordion prepared in this way will not be difficult to divide into portions.

• cheese - 200 g;
• pork loin without bone - 700 g;
• garlic - 5 cloves;
• tomatoes - 2 pcs.;
• ground black pepper - ½ tsp;
• salt - 1 tsp

It is not difficult to cope with the preparation of an original meat dish. The main thing is to follow the instructions in the process of working on a juicy and appetizing pork accordion in the oven. Recommendations with a photo and a simple sequence of steps will allow you to get an amazing treat at the exit, even if you have never cooked anything like it before.

First you need to prepare the pork loin. It will need to be rinsed and dried. The pork should be chopped, but this will need to be done in a special way. The boneless loin does not cut to the base. It is necessary to form slices that will literally crumble in different directions, but stick together, since the common base is preserved. The thickness of each slice should be about 1.5 cm. Then sprinkle the meat with pepper and salt.

The cheese should be cut into slices. The garlic must be peeled and also cut into several slices. The tomatoes will need to be washed, wiped off with a clean kitchen towel and cut into thin slices.

Now the most important and interesting stage in the preparation of the meat accordion lies ahead. Pork blank must be stuffed. Garlic slices are distributed between all slices of meat.

Then you should put tomato circles between each piece of pork.

It remains only to distribute the slices of cheese next to the tomatoes and garlic. If you like oven baked cheese, you can add two slices each. This will make the pork accordion more flavorful, tender and juicy. In addition, the cheese gives the meat an additional spicy flavor.

On a baking sheet, food foil should be folded in several layers. It will need to be oiled. Our prepared pork accordion is laid out on top. The foil will need to be thoroughly wrapped on all sides; no gaps should remain. The pork accordion in foil is sent to the oven for an hour, previously brought to 180 degrees of heat.

When the pork accordion remains in the oven for about a quarter of an hour before the end of the baking process, you will need to remove the dish from the oven. The foil should be very carefully and carefully so as not to burn yourself, open it slightly. This is necessary in order for the meat to brown well and acquire an appetizing shade.

Our excellent dish is ready! As you can see, the process of cooking a pork accordion in foil in the oven is not so difficult.

Recipe 2: how to cook juicy pork in the oven (step by step with a photo)

The dish turns out to be juicy, aromatic and tasty. Alternatively, wrap the meat in foil, so it will turn out to be more juicy.

• spices (pepper, salt, cloves)
• a small piece of pork pulp

Wash the meat, dry it with a napkin, make small parallel cuts on top with a knife. Then rub the pork with spices and stick a few cloves into it.

Put the meat in the oven, heated at 200 degrees for 20 minutes, then reduce the temperature to 180 and bake for another 30-40 minutes. When it's almost ready, you can grease the top with sour cream for a golden brown crust. Allow the cooked meat to cool slightly, then cut into slices and serve.

Bon Appetit!

Recipe 3: juicy pork baked in the oven, in foil

Before we pack the pork in foil, we will process it with seasonings - salt, pepper, garlic, you can also add your favorite rosemary, thyme, basil. And then we grease it with mayonnaise, the amount of which we ourselves adjust depending on how many spices we used. Do not forget that pork is already quite fatty meat, so do not overdo it with mayonnaise. We leave the meat in the marinade for a couple of hours, so that it is sufficiently saturated and accumulates all the flavors from the seasonings. Sometimes, I put such meat for 10-12 hours in a cold place, then it turns out to be so juicy, aromatic and tender that it is impossible not to cook it over and over again.

And then the baking process itself. It is important to observe the temperature regime here, because for the first half hour we bake the meat at high temperatures, and then lower the degree and bake it until it is ready.

• fresh meat (pork) - 1 kg,
• salt - 1-2 tsp,
• pepper (ground) - 0.5 tsp,
• mayonnaise - 1-2 tbsp. l,
• garlic - 4-6 cloves,
• spices, laurel leaf,
• sunflower oil - 1 tbsp. l.

The most important step is preparing the raw meat. To do this, take a piece of meat, clean it from unnecessary films and excess fat. Next, rinse thoroughly in water to wash it off of blood residues. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.

Now we are preparing a mixture for sprinkling and marinating meat. First, squeeze the peeled garlic through a press.

Then grease with mayonnaise sauce on all sides.

We put the meat in a cold place so that it is saturated with marinade. Set the time for this process based on your preferences.
Now we wrap the pork in foil, it is better to take it in several layers. Then we put it on the bottom of the baking sheet, and so that it does not burn, we lightly grease it with oil.

First, we cook the meat at a temperature of 200-220 degrees, and after half an hour we reduce the temperature to 180-190 degrees and cook for another 15-20 minutes.

If desired, you can make cuts in the foil, then the meat will brown a little.

Cut when it cools down a little.

Recipe 4: juicy pork with potatoes and tomatoes in the oven

Use the recipe for juicy pork in the oven with tomatoes and cheese to make the meat juicy and tender. For this dish, it is better to choose not entirely lean meat, it is better to give preference to the neck or shoulder portion.

• pork (pulp) 800 -1000 g,
• potatoes - 1 kg,
• fresh tomatoes - 3 pieces,
• onions 2-3 heads,
• hard cheese - 200 grams,
• garlic - 2 cloves,
• mayonnaise, sour cream or Bechamel sauce - 100 grams,
• salt, pepper and seasonings to taste,
• vegetable oil for greasing the baking sheet.

We clean the onion, cut the medium heads into rings, large ones into half rings. Grease a baking sheet with a high side with vegetable oil and lay a layer of onions.

Rinse the fresh meat thoroughly, then dry it with paper towels. Cut the pulp into 0.5 cm thick slices across the fibers. You don't have to beat the pork at all, the flesh of the neck is tender enough without it. Season with pepper, salt, chopped garlic or squeezed through a press.

How to handle the meat tenderloin from the other side of the carcass. After cutting, the meat can be wrapped with cling film or folded in a plastic bag and beaten well. If you have time, pieces of meat can be marinated for several hours (or overnight) with spices and onions. Well, if you are going to cook your beef dish, sprinkle it, in addition to the above, with vegetable oil, ideally cold-pressed olive oil.

So, the next layer after the onion is meat slices.

Put fresh tomatoes on pork. Tomatoes are pre-washed, dried and cut into thin slices.

The third layer must be greased with any sauce. In the quick version of sauces, mayonnaise is perfect, in a healthier version - sour cream with garlic.

The fourth layer is potatoes. We clean it, rinse it under water, then either three on a coarse grater or simply grind it in a blender using a large nozzle. Cut the potatoes into thin slices. Sprinkle it with ground ginger, salt it, and dry tarragon (tarragon) greens will also be used.

Stir the potatoes with the sour cream remaining from the pork. It is much more convenient to do this in a deep dish than to apply the sauce already on a baking sheet.

Three hard cheese on a coarse or medium grater. Sprinkle the potatoes with cheese on top.

We send pork with potatoes in the French manner into a preheated oven for 50-60 minutes and bake at a temperature of 180-190 degrees.

There is one subtlety in cooking. For the first 30 minutes, it is advisable to bake the meat and cheese in foil. This will prevent the cheese from turning brown ahead of time, and the dish will not dry out. Everything will first languish, and then brown evenly.

This is how delicious you take it out of the oven. Bon Appetit!

Recipe 5: delicious juicy pork with vegetables in the oven (with photo)

Juicy pork baked in the oven with vegetables. Since the meat is not fried, but baked, it turns out to be tender and juicy.

• 1.4 kg pork
• 200 g onions
• 200 g carrots
• allspice
• black pepper
• Provencal herbs
• Bay leaf
• vegetable oil for frying

Wash the pork and dry it with a paper towel. Cut the pork pulp across the fibers into thin pieces about 1 cm thick.

Peel and chop onions and carrots. Pour some vegetable oil into a frying pan, heat well over high heat. Pour onions and carrots into the pan.

Fry until the onions and carrots are soft and light golden brown.

In a glass baking dish (you can also use a ceramic dish), greased with vegetable oil, lay the pork and fried onions with carrots in layers.

Sprinkle each layer with salt and black pepper to taste.

There should be no more than 3 layers, in which case the pork will be baked for sure.

Sprinkle the top layer with salt, black pepper, add Provencal herbs, allspice (2-3 peas) and bay leaf (2-3 leaves).

We cover the form with a lid (the ceramic form can be covered with foil), and put in the oven for 50-60 minutes at a temperature of 200 degrees.

Pork can be served with sauté or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

Recipe 6: juicy pork in the oven (step by step photos)

• Piece of pork (neck, ham, shoulder) - 1-1.5 kg
• Spices to taste.
• Garlic 2 prongs

• Foil for food

If the meat is not thawed, then it is better to defrost it in spices. So it feeds on them better. But this is not necessary, you can grate the meat in a thawed (steamed) state.

When the meat is thawed, fill it with garlic chunks. To do this, we pierce the meat with a knife and insert the garlic into the meat with our finger along the blade.

For juiciness, you can rub the meat with vegetable oil.

Tear off 2 pieces of foil and cross them. If the foil is thin, then wrap it in two layers. We put the meat in the center and wrap it carefully, but not tightly, but in such a way that there is enough space for the juice. Cheburek type.

Put on a baking sheet and put in an oven preheated to 200-220 degrees for 1-1.5 hours, depending on the size of the piece.

Check the readiness of the meat with a knife or skewer. If the meat is ready, then twist the edges of the foil (we make a bath for the meat) and pour the resulting juice over the meat and put it in the oven for another 10 minutes to brown.

The result is pork in the oven, juicy and soft. Bon Appetit!

Recipe 7: juicy pork in the oven with Italian herbs

This recipe for pork in the oven is simple enough, but at the same time original and unusual to bake a juicy piece of pork.

• pork (part of the shoulder or ham with the skin) - 2 kilograms,
• salt,
• ground black pepper,
• dry Italian herbs,
• garlic 3-4 cloves,
• vegetable oil - 1 tablespoon,
• ready-made table mustard - 2 tablespoons,
• French mustard (grains) - 1 tablespoon
• 1 egg yolk
• oatmeal (or fine breadcrumbs) - 2 tablespoons.

First of all, rinse the piece of pork that you plan to bake in running water and dry it slightly with a paper towel.

Now we are preparing the glaze for the meat. Combine mustard with French mustard. Add chicken yolk to them and mash it all thoroughly. Then mix with oatmeal (or bread crumbs). It remains to add a spoonful of vegetable oil to all this and mix.

The next step: on the side where the skin is, make cuts with a sharp knife, it is better if it is a beautiful mesh. It is necessary to cut through only the pork skin with a knife, and do not touch the fatty layer and pulp. When baking, fat will be melted from the incisions, thereby making the piece of meat "thinner" and leaner.

Then gently spoon the mustard frosting onto the meat with a spoon and rub it evenly.

This must be done on both sides.

Depending on where you are cooking (brazier or rimmed baking dish), line the bottom of your dish with parchment paper or foil. Place the meat in a mold, skin side up.

Send to an oven preheated to 180 degrees.

Considering that the weight of a piece of pork is 2 kg, the baked meat should be completely cooked in 2 hours. When calculating the baking time, use a simple formula: 1 kilogram of meat is baked for 1 hour. Thus - 2 kilograms will be baked in 2 hours. Well, boneless meat will be ready 10-15 minutes earlier.

After an hour, remove the pork from the oven and turn over to the other side.

So the dried skin will be saturated with juice and become soft, and the reverse side will be covered with a beautiful crust.

That's all. 2 hours later, your aromatic beauty pork is ready.

This pork can be served both hot - cut into wide pieces, or cold.

To serve cold snacks, it is better not just to cool the meat, but to keep it in the refrigerator for a couple of hours. After such cooling, the pork is easy to cut into thin, beautiful slices.

Fresh vegetables and a glass of wine will perfectly complement this meat.

Recipe 8: juicy pork with cheese, baked in the oven (with photo)

Fragrant and tender pork baked in the oven with cheese and potatoes does not take much time to cook. This dish does not need a side dish.

• 1 kilogram of lean pork (fillet),
• 100 gr of hard cheese
• 100 g of mayonnaise,
• 1 onion
• 3 - 4 potatoes,
• a couple of tablespoons of vegetable oil,
• salt and pepper to taste.

Wash the pork and cut into portions a centimeter - one and a half thick.

We beat it off slightly (you can use a special kitchen hammer, or you can just use the back of a large kitchen knife).

In a bowl, mix mayonnaise, salt and pepper, and then coat the broken pieces of meat with this mixture on both sides.

We spread the pieces on a baking sheet, into which we first pour the oil, evenly distributing it over the entire surface. Let stand for about twenty minutes, so that the meat is soaked in mayonnaise sauce.

We wash and peel vegetables. Cut the onion and potatoes into thin strips, add a little salt.

We spread onion half-rings on each piece of pork, and on top - potato straws.

We form each portion separately. From above, all this product can be smeared with the remains of mayonnaise with pepper and salt.

Place the baking sheet in a preheated oven on the middle shelf. We bake over medium heat for thirty minutes. You can cover the baking sheet with culinary foil so that the dish does not lose its juiciness.

Grate the cheese and sprinkle it on the finished pork. We return the baking sheet to the oven and let the cheese spread over all the portions of meat when thawed. Our dish will be ready in three to four minutes.

Serve oven baked pork with cheese, fresh or canned vegetables, salad. Both meat and side dish - in one dish. Bon Appetit!

Recipe 9: juicy pork with potatoes and tomatoes in the oven

The combination of potatoes, onions and tomatoes turns out to be very successful. And if you add egg-sour cream filling to pork and vegetables, the dish will acquire a very interesting taste.

• pork pulp - 600 g;
• onion - 1 pc .;
• egg - 2-3 pcs.;
• sour cream - 4 tbsp. l .;
• potatoes - 6 pcs.;
• salt, black pepper - to taste;
• seasoning for meat - to taste;
• vegetable oil for frying;
• tomato - 1-2 pcs.
• hard cheese - 150 g;
• dill - 2-3 branches.

Recipe 10: pork baked in foil in the oven, juicy in beer

In this recipe, we propose to bake a piece of pork in a mustard-beer filling and pamper your relatives with unusually aromatic and juicy meat. Cold baked pork can be cut into thin slices and served as a meat snack.

• pork pulp - 1-1.1 kg
• beer - 100 ml
• mustard - 60 g
• garlic - 4 cloves
• refined oil - 50 ml
• a mixture of peppers - ½ tsp.
• salt - 1 tablespoon
• any spices for pork - 1 tsp.
• > paprika - 1.5 tsp
• bread crumbs - 40 g

Preparing a mustard-beer filling. Pour refined oil into a small cup, add mustard, crushed garlic and spices with a mixture of peppers. Mix well and pour in beer. We get a divinely aromatic mustard-beer mass.

Now the meat. It is advisable to take a pork neck so that there are some thin layers of fat in the pulp. Then the baked pork in a piece will turn out more juicy. We wash the piece of meat, dry it and, placing it in a suitable dish, fill it with mustard-beer mass. We leave a piece of meat to marinate for an hour, periodically turning it over in a fragrant filling.

Take the foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can wrap a piece of meat without problems. We put them in a pile. Make sure that the matte sides are facing down, and the shiny ones are facing up. It is in this position that we place the folded stack in a heat-resistant form with high sides, bend the sides up and spread the pork in the center in a piece.

Pour the rest of the filling onto the meat and wrap it tightly. Do not turn it over so that the mustard-beer mass does not leak out.

We place the dish in the oven and bake the pork in a piece in foil in the oven for at least one and a half hours at 180 degrees. We check by piercing the knife through the foil, if the blade enters the pulp easily, then the meat is baked.

We take out the pork and carefully open it, forming a kind of tray from the edges of the foil. Mix the bread crumbs with paprika and sprinkle the meat on top and sides with the resulting mixture.

We return the form to the oven and bake the pork for another 25-30 minutes until a beautiful crust forms.

Everything, baked pork in a piece in foil in the oven is ready! And then either serve it hot, as a main meat dish, or let it cool down and, cut into thin slices, serve as a cold snack.

Meat in the oven, however, like any other dish prepared in this way, turns out to be not only tasty, but also healthy. Juicy and well baked, it cooks quickly and retains the maximum amount of nutrients. Prepared according to all the rules, such a dish can be served with any side dish or a light salad of fresh vegetables.

Oven meat: general principles and methods of preparation

Oven-baked meat is a delicious dish that often appears on our table, without which no festive feast is complete. The secret of the popularity of meat, the recipes of which are found in the cuisine of different countries, is explained by its excellent taste and various methods of preparation, the result of which is meat that is aromatic, juicy and incredibly appetizing.
As a rule, whole pieces of meat weighing 1.5-2 kg are used for baking, however, some famous chefs cook it in the oven, having previously cut it into pieces. Each housewife has the right to choose a recipe to her taste and discretion, and you can evaluate the result yourself or by entrusting this matter to your family and friends, who will most accurately express themselves about the prepared dish.

1. Type of dish: roast
2. Dish subtype: meat dish.
3. Servings Per Container: 6-10 Servings.
4. Ready meal weight: 800-1200 g.
5. Cooking time: .
6. National cuisine to which the dish belongs: Russian.
7. Energy or nutritional value of the dish:

Meat in the oven: preparing food

Before using this or that recipe for cooking, it is important to stock up on the necessary products. The best place to start is with meat, choosing a boneless piece for this.

You can bake:

• pork;
• beef;
• lamb.

According to experts, the most delicious in the oven is:

• scapula;
• tenderloin;
• ham.

To make the dish aromatic, and its taste bright and rich, it is used to prepare it:

• dry spicy herbs;
• paprika;
• garlic;
• ginger;
• tomato;
• mustard;
• mayonnaise, etc.

These condiments and spices can be chopped, mixed and rubbed with lamb or pork, or added to the marinade, which is used in order to enhance the savory taste of the finished dish.
Usually the meat is baked on baking trays, where a whole piece wrapped in foil is laid out. In addition to foil, you can use a special sleeve in which beef or pork can be marinated and baked. Some baking recipes recommend using a roaster or an ovenproof dish.

Recipe number 1: Meat baked in the oven

A simple recipe for preparing a delicious dish will help out any housewife. Pork cooked in this way is ideal for a family dinner, or you can serve it on the table set for a celebration.

Ingredients:

• pork tenderloin - 1.2 kg;
• water - 3 tablespoons;
• garlic - 5 cloves;
• dry provencal herbs - 2 teaspoons;
• bay leaf - 2 pcs.;
• olive oil - 3 tablespoons;
• salt;
• pepper;
• sleeve for baking.

Cooking method:

1. Rinse the pork under running water and dry.
2. Prepare the marinade: combine olive oil with spices, add water and garlic passed through a press. Stir.
3. Rub the pork with the marinade, place in the sleeve and marinate overnight.
4. Bake in an oven preheated to 180 ° C for 1-1.5 hours.
5. Refrigerate, cut into portions.
6. Serve with horseradish or mustard.

Recipe number 2: Juicy meat in the oven in Georgian

The dish of Georgian cuisine is distinguished by its delicate taste and special aroma. Lovers of tasty and satisfying food will be delighted with the Caucasian food, which is easy to prepare. In Georgia, lamb and pork, poultry and rabbit are cooked according to this recipe. The marinade, which is used for cooking, is also suitable for kebabs.

Ingredients:

• any boneless meat - 2 kg;
• honey - 4 tablespoons;
• lemon juice - 2 tablespoons;
• sour cream of any fat content - 2 tablespoons;
• fresh dill, cilantro, rosemary, basil - 2 bunches;
• salt and black pepper.

Cooking method:

1. Cut the meat into large pieces.
2. Chop the washed and dried greens.
3. Mix honey and lemon juice with chopped herbs.
4. Add spices, salt and pepper and stir. Place the meat in the resulting marinade and refrigerate for 2 hours.
5. After the specified time has elapsed, remove the dish, add sour cream and place on a baking sheet.
6. Cook for 1 hour in a hot oven until tender.
7. Serve with any side dish.

Recipe number 3: Meat stewed in the oven with vegetables

Beef or pork stewed with vegetables is a tasty and easy-to-prepare dish that does not require special expenses and is a real salvation for many housewives who care about their homemade food not only tasty, but also healthy. The meat cooked in this way is liked by both children and adults, since it turns out to be very tender and not at all fatty.

Ingredients:

• pork shoulder - 1.2 kg;
• onions - 1 head;
• carrots - 1 pc.;
• tomato - 2 pcs.;
• bell pepper - 3 pcs.;
• salt;
• ground black pepper;
• sunflower or olive oil - 5 tablespoons;
• dry basil - 2 teaspoons.

Cooking method:

1. Cut the pork shoulder into medium-sized pieces.
2. Fry in hot oil until golden brown.
3. Cut the peeled carrots into semicircles, the onion into half rings, the tomatoes into medium-sized slices, and the bell peppers peeled from seeds into thin strips.
4. In hot oil, fry the onions with carrots, add the tomatoes and peppers and cook for another 10 minutes over medium heat.
5. Transfer the vegetables and pork to a saucepan, add the spices and simmer under the lid until tender. Serve hot with buckwheat, rice or mashed potatoes.

Recipe number 4: Homemade boiled pork

Any housewife, even a novice housewife, can handle homemade boiled pork. This recipe is very simple and not troublesome. Pork pork turns out to be tender and juicy, because it is baked with cream and mustard.

Ingredients:

• pork (ham) - 1 kg;
• cream with a high percentage of fat - 1 cup;
• garlic - 3 cloves;
• mustard - 1 tablespoon;
• hot pepper - 1 teaspoon;
• salt to taste.

Cooking method:

1. Rinse and dry the ham.
2. Using a toothpick, make 15-20 punctures in it.
3. Mix chopped garlic with cream, mustard and spices.
4. Put the pork leg on the foil and brush it over with the resulting sauce.
5. Tighten the edges of the foil tightly to prevent the sauce from spilling out during baking.
6. Cook for 1 hour in oven at 200 ° C.
7. Cool, cut into thin slices.
8. This dish is perfect for sandwiches.

Recipe number 5: Leg of lamb baked in the oven

The secret of cooking aromatic and juicy lamb is that, according to the recipe, the leg of lamb is marinated all night in a special marinade.

Ingredients:

• leg of lamb - 2.5 kg;
• sea ​​salt - 1 teaspoon;
• liquid honey - 4 tablespoons;
• mustard - 2 tablespoons;
• freshly ground black pepper - 1 teaspoon;
• lemon zest - 1 teaspoon;
• garlic - 3 cloves.

Cooking method:

1. Combine honey, lemon zest, chopped garlic, fresh rosemary, salt and pepper with the resulting mixture and rub the leg of lamb on all sides.
2. Place in a large bowl, cover and marinate for 6-8 hours.
3. Bake on a brazier for 20 minutes at 220 ° C, then another hour, reducing the temperature to 200 ° C.
4. To prevent the leg of lamb from charring on top, cover it with foil.
5. Serve the lamb, which should remain pink on the inside, immediately after cooking, with a gravy made from the juice that emerged during the preparation process and red wine.

Recipe number 6: Beef with potatoes in the sleeve

Beef cooked in this way is an opportunity to please your homemade with a fragrant dish. Prunes give a special piquancy to this dish, which even those who are not a fan of this product will not refuse.

Ingredients:

• beef or veal - 1 kg;
• potatoes - 6-8 pcs.;
• prunes - 8 pcs.;
• garlic -1 head;
• vegetable oil - 4 tablespoons;
• fresh or dry herbs: cilantro, dill, mint, basil, parsley.
• salt;
• red and black ground pepper.

Cooking method:

1. Rinse the beef thoroughly, remove excess moisture with a paper towel and sprinkle with garlic (5 finely chopped cloves).
2. Finely chop the fresh herbs, and if using dry herbs, simply mix them with the vegetable oil, the remaining garlic, passed through the garlic press.
3. Season with salt and pepper and rub the beef with the mixture.
4. Place it in a roasting sleeve, add prunes and tie loosely to allow steam to escape.
5. Place on a baking sheet and bake at 200 ° C.
6. Cut the peeled potatoes into thin slices, combine with the remaining mixture of herbs and oil.
7. Pack the potatoes in the other sleeve, add some water and tie.
8. Place the potatoes next to the beef and bake until tender.

Recipe number 7: Portuguese beef

The recipe for cooking beef in the same way as it is done in Madeira will not leave indifferent our compatriots. Red wine sauce will accentuate the taste of the dish and add sophistication to it.

Ingredients:

• beef tenderloin - 800 g;
• Madeira red wine - 1 glass;
• fresh herbs;
• lettuce leaves;
• vegetable oil for frying;
• salt;
• black pepper;
• flour - 1 tablespoon.

Cooking method:

1. Rinse the tenderloin and remove the films, salt and pepper.
2. Brush the beef thoroughly with vegetable oil.
3. Pour a little oil into a baking dish and heat well.
4. Place the beef in a mold, brown quickly and place in the oven.
5. Bake for half an hour in an oven preheated to 200 ° C.
6. Heat oil in a skillet and save flour until golden brown.
7. Season with salt and wine.
8. Stir until the sauce thickens.
9. Cut the finished dish into slices and serve, sprinkle with sauce and decorate with lettuce and herbs.

Recipe number 8: Pork baked in pistachios

An original and very tasty dish deserves a place of honor on the table, set for a special occasion. This recipe, borrowed from Italian cuisine, has every chance to take root in your home and become a signature dish.

Ingredients:

• pork tenderloin - 1-1.2 kg;
• salt;
• a mixture of peppers;
• dry white wine - 1 glass;
• pistachios - 200 g;
• bread crumbs - 1 glass;
• garlic - 2 cloves;
• eggs - 4 pcs.;
• wheat flour - 4 tablespoons;
• dried thyme - 1 teaspoon;
• dried marjoram - 1 teaspoon;
• olive oil - 2 tablespoons.

Cooking method:

1. Grate the pork with a mixture of salt and pepper, place in a large bowl and cover with wine.
2. Marinate for 3-4 hours, turning the meat from time to time so that it is completely saturated.
3. Chop the peeled pistachios, but so that the pieces are not very small.
4. Mix the nuts with dry herbs, breadcrumbs and garlic passed through a press.
5. Add olive oil and add a little salt.
6. Beat eggs and stir in flour.
7. Grease a baking dish with oil.
8. Blot the pork from excess liquid, dip in beaten eggs, and then roll in breadcrumbs. Repeat this procedure several times, then put it in the mold.
9. Bake for 1.5 hours, checking the doneness with a toothpick. Remove from the oven when the juice escaping from the pork becomes transparent when pierced with a toothpick.
10. Turn off the oven and keep the dish in it for about 20 minutes.
11. Serve in slices.

1. To make the meat baked in the oven really tasty and not lose its useful properties, choose only fresh pork, beef or lamb for baking. The quality of the selected product must be confirmed by appropriate documents. In this case, special attention should be paid to its appearance, color and smell, which should not cause you any doubts or discomfort.
2. Before baking, the meat should be kept for 1-1.5 hours at room temperature - this way it will be better fried, since the temperature on its surface will be the same as inside.
3. To make the lean piece juicy, you can stuff it with bacon or cook it completely immersed in the sauce, wrap it in foil or dough.
4. The meat should not be chopped immediately after cooking. It is better to let it rest for 15-20 minutes and completely soak in its own juice, so each piece will turn out juicy, soft, tender and will literally melt in your mouth.

Today I will tell you how you can easily bake pork in one large piece in the oven. I propose to do this using foil - the most reliable and proven method hundreds of times.

For me, meat baked in this way is just a lifesaver! If you cut it into thin slices (and this can be done without any problems), then here you are, we have an excellent meat appetizer for the festive table! Plus, it is a great sausage replacement for snack sandwiches, and I know for sure that no one is hungry ...

In order to bake pork in one piece, you and I will need:

pork pulp (weighing about 1.2 kg)

2-2.5 tsp salt

5 pieces. bay leaves

Time required to cook pork: 4-8 hours for marinating (you can overnight), 1 hour 10 minutes for baking, a couple of hours for cooling

Difficulty level: it's incredibly simple

Proposed action:

When choosing meat, I advise you to give preference to a piece with layers of fat - this is all so that the ready-made pork turns out to be tender and juicy. Indeed, during heat treatment, all kinds of juices will come out of it, and if the meat turns out to be lean, then it will simply turn out to be dry.

Thus, for roasting pork in one piece, the choice of brisket or collar would be ideal. In my case, I used the brisket.

So, we bought the meat and thoroughly washed it under running water - this is a mandatory rule that should not be neglected in any case. Then we put it in a colander so that all excess moisture is drained from it, or we blot it with paper towels. We put it in a large bowl, in which it will spend some time while marinating.

Add salt to the meat first.

Then we start up the usual black pepper.

And then you have a whole field for experiments - chopped garlic, Provencal herbs, spices, hot chili peppers ... I really like to bake meat, seasoning it with hops-suneli - then it turns out incredibly fragrant, and it even seems to me that it smells like Georgia ( since I have never been to this country, I am simply sure that it smells like this in any Georgian house).

So, add the hop-suneli seasoning to the meat.

With all our efforts, we thoroughly rub salt, spices and seasoning into a piece of pork. This is perhaps the most time consuming moment in the whole process of cooking meat.

Now we spread bay leaves on all sides to the meat, cover it with a flat plate, and put some kind of load on top. In this form, we send the pork to the refrigerator, or, taking into account today's weather conditions, we simply take it out onto the balcony.

Now we spread the marinated and ready-to-bake meat on a piece of foil and wrap it tightly in two or three layers.

We place the pork in foil in any shape suitable for use in the oven, and in the oven - the temperature there should be about 200 degrees.

In this temperature regime, we bake the meat for 40 minutes, and then reduce it to 180 and cook for another half hour.

Then we take the mold out of the oven and leave it to cool - I just took the meat out onto the balcony again.

Now we unfold the cooled meat and take it out of the foil - the smell simply cannot be conveyed!