Honey and mustard are two win-win ingredients for marinades and sauces for any kind of meat. Mustard adds a pleasant sharpness and spicy taste to the dish, and honey helps to bring out the full flavor of meat.

In addition, when frying or baking, meat with honey turns out to be special: with a golden caramel crust on the outside, juicy and melting inside.

Bake, stew, grill or barbecue - even the most sophisticated gourmets will not resist your dish!

Pork goes well with. Barbecue from juicy pork tenderloin in such a marinade will become the main dish of your holiday table. To prepare it you will need:

• pork tenderloin (600 gr.);
• 3 tablespoons of mustard;
• 3 tablespoons with a slide of natural honey;
• salt, spices, black pepper.

Tip: Before cooking, pork should be washed and thoroughly dried with paper towels. If this is not done, then golden crust does not form during heating.

1. Cut the pork into 1 cm thick slices. If the pork is tough, it can be slightly beaten off before marinating.
2. Mix mustard, honey, spices and pepper. Salt does not need to be added!
3. Coat the pork with the sauce and place in a deep glass or ceramic dish, and leave for at least a couple of hours, and best of all - overnight.

If you are barbecued, the slices will only need 1-2 minutes to cook on each side. Pork will take a little longer to cook in a regular frying pan, it will take 5-6 minutes on each side. Drizzle with remaining sauce from time to time while cooking. Need to salt now ready meal immediately before serving it on the table.

This marinade is also suitable for chicken, turkey or veal.

Roast in Georgian

Honey sweetness and fragrant spices Perfectly complement fresh veal or pork. Pork is best for cooking Georgian meat, but veal and lamb can be marinated in a spicy sauce. For one kilogram of Georgian roast you will need:

• a bunch of greens (parsley, basil and dill);
• 1 table. a spoonful of sour cream or mayonnaise;
• 2 table. spoons of natural honey;
• 1 table. a spoonful of lemon juice;
• salt and black ground pepper.

Before cooking, wash pork or veal thoroughly, dry and cut into small pieces.

1. Finely chop the greens, mix it with sour cream, lemon juice, honey and spices.
2. Coat each piece with prepared sauce.
3. Leave the dish for several hours in the refrigerator so that it is properly soaked.
4. Bake meat in Georgian style in a well-heated oven for an hour.

Georgian roast goes well with baked potatoes. Any greens in the recipe can be used, add coriander, cilantro, and basil to taste. lovers hot sauces they can add other spices of Caucasian cuisine to the Georgian dish - the taste will only benefit from this.

Meat stewed in spicy soy-honey sauce

Marinade from soy sauce and honey is suitable for beef, and for pork, and for turkey or chicken. To prepare the dish you will need:

• 1 kilogram of meat;
• a glass of honey;
• a glass of soy sauce;
• a glass of tomato paste;
• a head of garlic;
• salt and black pepper.

1. Cut the meat into small pieces.
2. In a separate bowl, mix soy sauce, honey, tomato paste and spices.
3. We put the pieces in a deep frying pan, pour the marinade, close the lid and put on medium heat.

Simmer the dish, stirring occasionally, until the gravy thickens properly. Poultry is cooked, as a rule, in half an hour, pork and beef - a little longer.

Pork baked in mustard-honey sauce

For cooking you will need pork neck or ham, preferably boneless. Before cooking, be sure to dry the meat with paper towels or napkins so that an appetizing crust appears on its surface when baking.

To prepare the sauce you will need:

• 1 jar of French mustard;
• 2-3 tablespoons of honey;
• 3 cloves of garlic;
• half a teaspoon ground ginger, basil, tarragon, white pepper, turmeric.
• several dried berries barberry.

1. Mix all ingredients in a separate container. Salt does not need to be added!
2. We pierce the meat in several places and stuff with pieces of garlic and barberry.
3. We coat a piece of meat with the resulting mixture.
4. Wrap the pork in a double layer of foil so that the seam remains at the top.

Bake meat with honey in the oven for one and a half to two hours. An hour after the start of cooking, the foil should be slightly opened, and every ten minutes, pour the roast with the juice flowing onto the baking sheet. After 40-50 minutes the dish is ready. Bon Appetit!

Pork in mustard sauce - great option for family dinner. This dish is prepared from ordinary products, but in the end it turns out real delicacy. gives pork tenderness and juiciness. You can see for yourself. We offer several recipes for dishes in which there is a combination of pork and mustard. We wish you all the best in the kitchen!

Pork in honey mustard sauce (oven)

Grocery set:

• 40 g mayonnaise (fat content does not matter);
• garlic - a couple of cloves;
• a mixture of peppers (paprika, red and black);
• 20 g of mustard, diluted to the consistency of porridge;
• 3-4 pork steaks with bone;
• unrefined oil;
• 25 g of liquid honey.

Practical part

First, let's talk about how to make mustard sauce. We take a glass bowl. We put honey, mayonnaise, oil and mustard in the right amount. Add a pinch of salt and crushed garlic. Sprinkle with pepper mixture. The sauce is almost ready. You just need to mix all the ingredients thoroughly.

We wash the pork steaks with a stream of running water. Transfer to paper towel to drain excess liquid. We must rub each steak with salt and pepper.

We heat up the pan with oil. We send it to the bone. Fry steaks for strong fire. As soon as they are browned on one side, turn them over to the other. We make sure that the meat does not release the juice. Otherwise, we will have to treat the household with dry steaks.

Pour the honey-mustard sauce we prepared earlier on each steak. We place the form with the contents in a hot oven (180 ° C). How long will pork be baked in mustard sauce? About half an hour. But that's not all. To obtain a crispy crust, which will give the dish a more appetizing look, it is necessary to increase the temperature in the oven to 200 ° C. Let's take 5 minutes. Now you can turn off the fire.

Pork in mustard sauce turned out juicy and appetizingly ruddy. We recommend serving hot steaks with fresh herbs, baked potato wedges or a light vegetable salad. Bon appetit!

Multicooker option

Required Ingredients:

Cooking process

Cooking meat in a mustard crust

Grocery list:

• garlic - a couple of cloves;
• 3 tsp dried coriander;
• take 1/5 bunch of parsley and green basil;
• ground pepper (black) - 1 g;
• diluted mustard - enough 2 tbsp. spoons;
• 1.5 kg pork loin(chops on the rib);
• two types of mustard in seeds - black and white (1 g each);
• 2 g tomatoes (dried) with oregano;
• salt - no more than 4 teaspoons;
• 100 ml

detailed instructions

Step number 1. Pork with a rib part is perfect for preparing this dish. We will deal with meat processing a little later. In the meantime, let's make the marinade. Pour dry ingredients into a bowl: two types of mustard in grains, dried tomatoes with oregano, coriander, pepper. Salt. Mix well. Add crushed garlic and diluted mustard to dry spices. Pour in the required amount of oil. In the same bowl we send chopped greens - basil and parsley. Mix the ingredients again.

Step number 2. We take a thin and very sharp knife in our hand. We make shallow punctures in a piece of meat.

Step number 3. Line the bottom of the baking dish with foil. Gently place our pork in it. Coat the meat on all sides with the previously cooked spicy marinade. Now the form should be covered with another sheet of foil. We put it on the middle shelf of the refrigerator. After an hour, you can get the marinated meat. Pork should be soaked with aromas of spices. To achieve this, you need to periodically turn the piece while it is in the refrigerator.

Step number 4. So, put the form with meat on the table. The foil can be removed and the pork placed in a roasting sleeve. We warm up the oven. The recommended temperature is 170-180 °C. We send it into the form with the future delicacy in the oven. Let's take 50 minutes. While a piece of pork is baking, you can make a salad. 10 minutes before the end of cooking, cut the sleeve. This is necessary so that a fried crust appears on the meat.

We serve pork, as we say, piping hot. Cut it into bite-sized pieces. Focus on the ribs. It is very comfortable. Arrange the meat pieces on plates. We decorate each serving with sprigs of greens.

Pork skewers in mustard marinade

Going to the country house or on a hike in the summer, many Russians take meat with them to fry it on the grill. What should be the most delicious barbecue from pork? Juicy, fragrant, tender inside and well-done outside. All this can be achieved with mustard marinade. detailed instructions posted below.

We will need the following ingredients:

• pork shoulder or neck (lean) weighing 1 kg;
• take 3 tbsp. spoons of mustard in the form of powder and lemon juice;
• three onions;
• by 6 tbsp. spoons of mayonnaise and ordinary water;
• vinegar - no more than 2 tbsp. spoons;
• seasoning for barbecue - 1 tbsp. l.

So let's get started:

Let's start with meat processing. Pork neck or shoulder blade cut into medium pieces. I put it in a package. It will make it easier to mix the ingredients.

We clean the bulbs from the husk. With a sharp knife, cut the flesh into thin rings.

In a bowl, mix mayonnaise with the spices listed above. With the resulting sauce, rub all the pieces of pork. We tie the package. We clean for a couple of hours in a cool place. Summer residents are fine. After all, they have a refrigerator in the house. And what about those who just went to nature, away from civilization? We recommend that they bring a cooler bag with them.

Pour hot water into a separate bowl. Add lemon juice and mustard powder to it. We mix. Now add vinegar. Salt. Add spice mix for barbecue. We also remove the bowl with the contents in a cool place (for example, in a cooler bag).

Open the package, which contains pieces of meat. Pour in the mustard-vinegar mixture. Close the package again. Shake it a bit to mix the ingredients. Pork should stay in such a marinade for 6-10 hours.

It's time to start grilling the barbecue. We string the pickled pieces of meat on clean skewers. Alternate them with onion rings.

As soon as the coals in the grill are hot, we immediately set the skewers with meat and onions.

You can even be sure that your friends and relatives will definitely say: “This is the most delicious pork skewers I have ever eaten!”

Finally

We hope that you will write down at least one of the recipes presented in the article in your notebook. We talked in detail about how to cook juicy pork in three ways - in the oven, on the grill and in the slow cooker.

Cooking meat in cooking is an art. Each ingredient used in such a dish has its own meaning and gives a certain taste. Depending on the meat, a suitable marinade is prepared for it. The most popular among marinades is honey-mustard. Its main components are honey and mustard, but by adding various spices and components to it, you can improve it.

Steak

Pork dishes are very common in daily menu. To dilute the usual taste of meat, you can marinate it. Ideal for pork honey - mustard marinade. For its preparation, you need: mustard - 50 g, honey - 50 g, black pepper, dried basil, dried parsley, salt, fresh garlic.

Instruction:

1. Cut the washed meat with a thickness of 1 cm. If necessary, beat off.
2. Prepare marinade. To do this, peel the garlic, crush it with a garlic press and combine with the rest of the ingredients.
3. Pour the marinade over the meat and leave for a couple of hours. The more time passes, the juicier the pork will be. You can even leave it overnight.

Fry the meat on both sides in a pan, preheating the oil.

Roast pork in honey mustard marinade

Baked pork, of course, will delight guests and households with its delicate, mild taste. The meat will turn out juicy, but it will not be as fatty as cooked in oil. Required Ingredients:

• pork meat - 1 kg;
• honey - 5 g;
• mustard - 17 g;
• salt;
• ground paprika - 15 g;
• black pepper - 3 g;
• coriander - 5 g;
• garlic - 5 cloves.

Wash the pork, cut off excess fat and pat dry with paper towels. Mix all the spices and rub the meat on all sides.

Remove the husk from the garlic, crush it and chop finely. Coat them with a piece of meat on all sides.

Combine honey with mustard and mix well. Mustard will suit any spiciness, so you can choose it at will. Honey mustard marinade for pork should be homogeneous. Pour over the meat, put it in a plastic bag and put it in the refrigerator. After an hour, the meat can be taken out, but in this form it can lie for another 2 days.

Wrap a piece of meat in foil, pinch the edges and bake for 1.5 - 2 hours at 170 degrees. When the meat is baked, the marinade will remain on the foil, which can be served separately as a sauce.

Pork in a honey-mustard marinade, baked in a sleeve

Another option involves adding wine. To bake delicious meat in the oven, you will need:

• pork neck - 2 kg;
• French mustard - 30 g;
• honey - 30 g;
• thyme - 5 branches;
• lemon - 1 pc.;
• cognac - 100 ml;
• pepper mixture.

Dry the washed meat with a paper towel and put in a container. Sprinkle with salt and pepper and rub each piece.

Separately, mix honey and mustard in a container. Add the juice of half a lemon to the honey mustard pork marinade and stir to combine. Pour the marinade over the meat, put half a lemon, thyme and leave for 3 hours.

Put the meat in the baking sleeve, pour over the marinade and add cognac. If desired, carrots, potatoes, garlic and other vegetables can be put along with meat. Bake for 10 minutes at 220 degrees, reduce heat to 150 degrees and bake for 40 minutes.

The aroma of lemon and honey will be throughout the house.

Pork ribs in honey-mustard marinade

Of all the parts of meat, ribs occupy a special place. They are famous for their special juiciness and softness, and if you marinate them before cooking, you can surprise guests with the result. Marinade for ribs is better to choose with honey and mustard. No wonder these two ingredients are popular - honey forms a crisp, and mustard makes the meat soft. The recipe for ribs with honey and mustard is very simple and consists of the following ingredients:

• pork ribs- 600 g;
• honey - 250 g;
• soy sauce - 80 g;
• lemon juice- 17 g;
• spices.

Practical part:

1. Wash the ribs dry and place in a bowl. Sprinkle meat with spices and wipe each piece.
2. Combine honey, soy sauce, lemon juice and mustard. When squeezing juice from a lemon, skip some of the pulp. Marinade for the ribs should be homogeneous. Therefore, the components must be thoroughly mixed.
3. Pour the ribs with marinade and leave for 3 hours to soak.
4. After the time has elapsed, put the ribs in a greased pan and fry over low heat until crispy.

Pork skewers in honey-mustard marinade

When preparing a barbecue, it is important to choose the right meat. But it is equally important to do to him delicious marinade.

The simplest and most delicious marinade is made from honey and mustard. To cook pork skewers in a honey mustard marinade, you need:

• pork meat - 1 kg:
• onion - 2 kg;
• honey - 10 g;
• mustard - 10 g;
• salt;
• seasonings.

Instruction:

1. Wash the pork and cut into small pieces.
2. Peel the onion, cut into half rings and add to the meat.
3. Combine honey with mustard, salt and add seasoning for barbecue. Spices can be chosen as desired. Honey mustard marinade pork skewers mix well and pour over the meat.
4. After an hour, put the meat on a barbecue and fry over a fire to form a crust. Then put out the fire and bake until tender.

To get tasty meat dish, it is not necessary to know the incredible secrets of its preparation, it is enough to own simple homemade recipes. Pork with honey and mustard in the oven does not sound new, but how tasty and fragrant this combination is, because the old classic can always sparkle with new colors.

For you, we have prepared several special recipes that you can easily implement in your kitchen without much difficulty.

Pork baked in honey-mustard sauce and cognac in the oven

Ingredients

• - 2 tbsp. + -
• - 2 kg + -
• - 1 tbsp. + -
• - 3 tablespoons + -
• Cognac - 100 ml + -
• - 1 head + -
• — several pieces (placed in a bag for baking with meat) + -
• Thyme - 5-6 sprigs + -
• - 2 tbsp. + -
• - 1 PC. + -

The components of this dish allow you to get meat that is excellent in taste - sweetish-spicy. Made in honey-mustard glaze, it will also turn out to be very juicy, ruddy and so tender that it will literally melt in your mouth, leaving behind an unforgettable aftertaste.

1. We wash the pig meat in water, wipe it with paper towels, and then rub the pork with salt and chopped pepper mixture.
2. Mix honey, lemon juice (from ½ pcs.) And ready-made mustard (not powder) in a bowl. In the resulting marinade, adding thyme and the remaining half of the citrus to the pickling container, marinate the meat for 5-6 hours. After the first 3 hours of pickling, the piece must be turned over to the other side.
3. When the pork is marinated, it is worth putting the oven on heating to 200 degrees.
4. In the meantime, we put the ingredients in a baking bag: we put carrots, onions, garlic, thyme, half a lemon, and on top of this whole “pillow” we put marinated pork meat.

Thyme and half a lemon we use the same ones that were put in the marinade. The meat itself, taking it out of the marinade, is slightly squeezed, but not so that there are no marinade residues on it at all.

1. Pour the meat laid on the vegetable “pillow” with mustard-honey marinade (the same in which we marinated pork), and also pour cognac into the bag.
2. We close the bag (or sleeve) tightly and send it to the already well-heated oven.
3. The first 15 minutes, baking should be carried out at 200 degrees, then we lower the degree to 160 ° C and continue to bake the dish for another 35 minutes. After the specified time, the package should be opened and the half-cooked meat should be poured with the juice released from it.
4. Now we do not close the package, but put it open (so that the meat is not covered by anything) again in the oven - we cook the snack at 180 ° C for only 5-7 minutes. If your oven has a grill mode, then you can turn it on for these few minutes.
5. At the end of cooking, the pork should stand at room temperature for 10 minutes to cool and infuse. After a downtime, the dish is completely ready to serve.

If desired, this amazing dish can be served with original cheese balls, home-made sauerkraut, as well as vegetables or fruits (apples go especially well), grilled and more.

As for the sauce, its presence will be superfluous - our meat is already extremely juicy, because it was prepared not only in mustard and honey, but also in its own juice.

Pork with prunes and apples in honey mustard sauce

This appetizer will definitely turn out to be not everyday, because the products that it includes will not allow it to become one. Marinade based on honey and mustard, dried fruits, fresh apples and even red wine - all together will make this treat truly festive, satisfying and worthy of the attention of everyone present at the table.

Ingredients

• Apples - 1 pc.;
• Black and red pepper - 2 g each (or to taste);
• Pork (any part) - 1 kg;
• Red wine - ½ tbsp.;
• Coriander - 5 g;
• Prunes - 100 g;
• Ready-made mustard - 1 tbsp;
• Laurel leaf - 2 pcs.;
• Honey (any variety, as long as it is natural) - 1 tbsp;
• Garlic cloves - 5 pcs.;
• Salt - to taste or, like peppers, 2 g.

Pork marinated in honey and mustard with fruit and wine

1. We clean the cloves of garlic, divide each clove into cloves.
2. Wash the meat under a stream of clean water, wipe it with a paper towel.
3. We make shallow cuts on the meat, put chopped garlic and bay leaf into the holes made.
4. We rub the pork with both types of pepper, as well as salt.
5. We coat the piece with mustard and honey, then sprinkle it with coriander.
6. We put the meat in a special container (or any other container that you have), fill it with good red wine, tighten it with a film and put it in the refrigerator for 6 hours.
7. We clean ripe fresh apples from the skin and seeds, then cut them into medium-sized circles.
8. After marinating, we shift the pork into foil, put apple slices and prunes next to it.
9. We place the dish in foil on a baking sheet and send it to the preheated oven for 1.5 hours. The cooking temperature is 180 degrees.
10. After 50 minutes, we unfold the foil so that the meat can not only be thoroughly baked, but also beautifully browned. From time to time, open meat in foil should be poured over with juice that will stand out during baking, and with the remaining marinade.

As a rule, none of the garnish is served with such an exquisite treat - it is superfluous here. But red wine to accompany such a dish on festive table would be very appropriate.

Unusual pork meat, deliciously baked at home in honey and soy sauce

If you want a truly savory treat, then try roasting pork with more than just mustard and honey. If in this friendly company» add soy sauce (sweet or salty - you decide), then the meat will turn out even more fragrant, beautiful and with a delicious spicy-sweet / salty crust. Try it - you will definitely like it.

Ingredients

For the main course

• Neck pork part - 1 kg (should get 6 steaks);
• Ground black pepper, cumin - to taste;

To prepare the marinade

• Hot mustard (not powder) - 1 tbsp;
• Soy sauce - 100 ml;
• Salt - 1 tsp (if soy sauce has a sweet taste);
• Honey - 1 tbsp. (if soy sauce is used salty);
• Fresh ginger (added optional) - root 1-2 cm long;
• Spices and spices - to taste and desire.

How to cook pork in a soy-mustard-honey marinade: a recipe step by step

Making a marinade for marinating fresh pork

1. We combine the sauce with mustard and honey / salt in a bowl (the last ingredient directly depends on the taste of soy sauce - do not forget about it). We also add any spices (pepper and cumin indicated in the recipe are not put in the marinade) and, if desired, sliced ​​ginger.

We prepare pork and send it to marinate in the cold

1. If you took the meat in one piece, then you need to cut it into steaks. We then put them in a deep wide bowl, pour the finished marinade and mix.
2. We put the container with meat and marinade in the refrigerator for 3-4 hours (if it takes longer, it will be generally wonderful).

Roast the pork until done in the oven

1. Cover the baking dish with parchment, then put pork steaks quite tightly to each other and sprinkle them (to taste) with ground pepper.
2. We place a container with pickled meat in an oven heated to 200-240 degrees, and bake juicy pork for about 1 hour.
3. 10 minutes before the end of cooking, remove the form from the oven, pour the marinade liquid over the steaks again and sprinkle with caraway seeds. We send the dish back to the oven. Check readiness with a knife or fork: clear juice released from the meat during a puncture is a sign fully prepared pork.

Meat should be served in portions, watering each steak with its own own juice. A side dish is served if one meat is not enough. It can serve as vegetable salad, boiled or mashed potatoes, cereals, baked vegetables and much more. From drinks it is best to serve red or white wine.

Pork with honey and mustard in the oven is a dish that will be appropriate at any feast. New Year, birthday, February 23 and many other important celebrations can be the occasion for preparing this wonderful snack.

Thanks to this dish, no one will go hungry, which is very important for the hostess of the celebration. Use our recipes to your delight, and let them always put you in front of the guests in a favorable light for you.

Bon Appetit!

Mustard meat becomes tender, fragrant, it melts in the mouth and pleases with taste, especially if it is pork.

It is ideal for baking in the oven, does not require long pickling, has a lot of fans and always turns out! Selection of the most cool recipes and little tricks.

Pork with mustard in the oven - general principles of cooking

For cooking in the oven, a boneless piece is usually used, sometimes ribs. It is desirable that it has a small layer of fat on it, which will give the meat juiciness and tenderness. Pork is always washed, wiped and only after that they start cutting. You can bake the meat in a whole piece, medium or small pieces.

Mustard is used for pickling or just lubrication. You can breed it yourself, buy it in a store, there are many types that differ in the degree of spiciness, the presence or absence of round seeds (Dijon mustard). Often it is combined with other ingredients: honey, garlic, soy sauce, fresh and dried herbs. It goes wonderfully with all kinds of pepper, coriander, ginger. You can go the simplest way - take a ready-made seasoning from a bag that is intended for meat, specifically for pork or barbecue. Just remember that it may already contain salt.

Pork with mustard in the oven in a large piece

A variant of an amazing pork roast with mustard in the oven. It can be consumed hot or cooled, used for a meat plate, sandwiches.

Ingredients

A piece of pork from 1 to 1.5 kg;

5-6 cloves of garlic;

2 spoons of mustard;

Salt and pepper or take seasoning for meat, barbecue.

Cooking

1. We wash the piece. We wipe dry with napkins. If there is a lot of fat, then you can cut off part, but not all. Meat with it turns out juicier.

2. Peel the garlic cloves, cut into 4 pieces to make elongated sticks.

3. Pour spices into a bowl, dip a piece of garlic, make a puncture in the meat with a knife, stuff the whole piece of pork with fragrant garlic.

4. We take mustard. We also add a little spice to it at our discretion, rub a piece from all sides.

5. Put in a bowl, cover (you can cover cling film), leave for 5 hours in the refrigerator. If there is no such time, we keep the hour warm.

6. We take out, rub the mustard over the surface again.

7. Wrap the piece in foil, send the pork to the heated oven for 80 minutes. Temperature 200.

8. Now we take it out, remove the foil and put the ham again in the oven. Bake until golden brown another 15 minutes, look at the color.

Pork with mustard and honey in the oven

Awesome pork recipe honey mustard sauce, which is cooked in a small piece, like a barbecue. But you can use this marinade for boiled pork, it will also be very tasty.

Ingredients

1 kg of pork;

1.5 tablespoons of mustard;

1 spoon of honey;

0.5 tablespoons of seasonings for barbecue;

0.5 kg of onion;

2 spoons of soy sauce.

Cooking

1. Cut the pork into slices, as for a classic charcoal barbecue. It is important that the meat is dry, that is, after washing, we wipe the pieces with napkins.

2. We combine honey and mustard. If the honey is thick, then melt it, just hold it for a few seconds. microwave oven or in hot water.

3. Add soy sauce, spices, mix.

4. Pour the marinade into the meat, stir. We leave for a couple of hours. Can be prepared ahead of time and kept in the refrigerator.

5. Cut the onion into large half rings. This will be the pillow for the pork. Lay the layer in a greased form.

6. Re-mix the meat to re-cover it with marinade and place on onion. Cover with foil on top.

7. We put the pork in an oven heated to 190 degrees. Cook under the foil for 25 minutes, then remove it.

8. Cook until golden brown, on average, the whole process will take 40-50 minutes. We look at the dish, pierce a piece with a knife. If the juice is clear, the pork can be removed.

Pork with mustard in the oven (with tarragon)

Very fragrant and delicious meat. We choose a piece of pork with moderate fat content, ideally take it from the neck, but you can also use some other.

Ingredients

1 kg of meat;

1 tsp mustard with grains;

1 spoon of ordinary mustard;

3 sprigs of tarragon;

3 cloves of garlic;

0.5 tsp coriander seeds;

Salt pepper.

Cooking

1. Grind coriander in a mortar, add a little salt.

2. We wash the tarragon, cut off the leaves from the branches and cut.

3. Peel the garlic, then cut each clove into long sticks. Mix with tarragon and salted coriander.

4. We make holes in a piece of pork, put garlic with spices and tarragon leaves.

5. Mix both types of mustard, salt and pepper. You can add other seasonings or a spoonful of soy sauce to taste.

6. Rub the pork with the prepared mixture.

7. Transfer to foil. We wrap.

8. Bake for 60 minutes at 200 degrees.

9. Open the foil, but do not take out the piece. We put it in the oven higher. We add temperature, about 210-230 degrees. Fry fragrant pork for another ten minutes, take it out.

Pork with mustard and apples in the oven

An oven-roasted version of the festive pork with mustard that is both cooked and served with apples. The dish is very fragrant, rich, but at the same time it is prepared simply and practically does not require your participation. Choose sour apples.

Ingredients

800 g boneless pork;

2 spoons of mustard;

Salt pepper;

2-3 apples.

Cooking

1. Ideally, you need to rub the meat with spices and mustard 2 hours before cooking. But you can do it right in front of her. We mix everything and carefully process the piece, carefully rubbing the pulp. Transfer to foil.

2. Cut the apples into 4 parts. Then we remove the core and cut each piece across to get a kind of triangles.

3. Spread the apple slices in an even layer on top of the pork piece. Fruit should completely hide it.

4. Close the foil, try not to break the apple layer.

5. We put the meat for an hour in the oven, heated to 190. And enjoy the unique aroma that will appear from the oven.

Pork roll with mustard in the oven

A variant of a stunning pork tenderloin roll that will decorate any table, including a festive one. Cooked in the oven in foil. If desired, you can add some mushrooms or prunes inside the roll.

Ingredients

0.7-0.8 kg tenderloin;

2 spoons of mustard;

4 cloves of garlic;

Salt pepper;

Seasonings for meat;

4 sprigs of dill;

1 st. l. sweet paprika.

Cooking

1. Cut the peeled garlic cloves into slices. Add chopped dill to them, put paprika and stir. This will be the filling. As already mentioned, you can add a little chopped pickled mushrooms or prunes to it.

2. Straighten the tenderloin on the table. If the piece is thick, then we make a cut across, but not to the very end, we unfold the layer.

3. Lubricate the meat with salt, pepper, season with spices and rub mustard over it.

4. Put inside a mixture of garlic and dill.

5. Roll up the roll.

6. We wrap the pork with a thick thread on top so that the meat does not unwind during the cooking process. Lubricate everything again with mustard.

7. Put on foil, wrap on top.

8. Put in the oven, bake for an hour at 180. Then you can add the temperature to 200, open the roll and fry well until a beautiful crust.

Pork with mustard in the oven (with potatoes)

A simple recipe for a versatile pork dish with mustard in the oven. To reduce the cost, you can take more vegetables.

Ingredients

800 g pork;

600 g potatoes;

300 g of onion;

3 spoons of mustard;

70 g of cheese;

Salt and other spices.

Cooking

1. Cut the pork into 7-8 plates. It is important that the pieces are across the fibers, then the meat will turn out juicy, tender.

2. Mix the mustard with spices and mayonnaise, grease the pork on all sides. Half of the sauce should be gone. Let the meat stand for now.

3. Peel the potatoes, cut into plates, mix with the second part of the sauce.

4. Cut the onion into half rings, put it on the bottom of the greased form.

5. Distribute the pork on the onion in one layer.

6. Now lay out the potato slices in the sauce.

7. We send the structure to the oven, bake at 180 degrees for about 35 minutes. Nothing needs to be covered.

8. We rub the cheese very finely. You can take more at your discretion.

9. Sprinkle the potatoes with cheese, fry until a beautiful crust for another 12-15 minutes, now you can add the temperature.

Pork with mustard in the oven (with prunes)

A variant of a very simple but delicious pork with mustard in the oven. It is better for her to choose sour prunes. Similarly, a dish with dried apricots is prepared.

Ingredients

Piece of meat 600 g;

100 g prunes;

1.5 tablespoons of mustard;

1 tsp spices for meat.

Cooking

1. Wipe the washed piece dry.

2. We wash the prunes, no need to cut.

3. Mix mustard and spices.

4. We make a hole in the meat with a knife, put the prunes. We stuff the whole piece.

5. Thickly coat with mustard, wrap in foil, put in the refrigerator for 5 hours. You can keep the meat overnight or all day.

6. We take out the pork, send it to the oven. In an oven preheated to 200 degrees, cook for exactly an hour. If desired, fry at the very end, removing the foil.

Is the meat dry and has no fat on it? Put a few pieces of bacon on top, it will fry and soak the pork with its juice.

Pork is often cooked in foil, but a roasting sleeve can also be used. At the end, it is also cut, and a piece is fried.

So that the meat does not stick to the foil, it can be greased with a drop of oil, but it is better to spread the chopped onion, carrot. By the way, they can be served with the dish.