I think sleeve baking is one of the most successful ways to cook pork. The dish turns out, in any case, not dry and not raw. Pork baked in the oven in a sleeve in a piece always comes out tasty, tender. But what to pickle is a personal matter of every hostess. There are so many different spices and additives that will perfectly complement the flavor of the meat.

Recipe number 1

This time I chose a special seasoning for frying meat and turmeric to make the dish even more ruddy and bright. Unlike the foil cooking method, the sleeve does not need to be opened during the baking process to achieve a golden brown crust. It forms itself inside the sleeve due to the transparency of the material.

Recipe Information

Cooking method: in the oven in the sleeve.

Total cooking time: 1 h

Servings: 4 .

Ingredients:

• pork - 0.8-1 kg
• seasoning for frying meat
• turmeric
• vegetable oil.

Cooking method

On a note:

• The meat in the sleeve can be cooked not only in the oven, but also in a multicooker. The technology is the same. The meat is put into the sleeve and into the dry bowl of the multicooker. A silicone mat can be placed on the bottom. The "Baking" mode is set for 1 hour.
• For the marinade, you can use not only the spices specified in this recipe, but also others according to your taste. This can be mustard, ketchup, soy sauce, curry, and even honey combined with soy sauce. Experiment and you will have the tastiest meat dish.
• You can bake in the sleeve not only the thick part of the cut, but also the more tender, thin part. Then it can be an ideal substitute for sausage.
• I always use the liquid remaining after baking as a sauce for a side dish. I pour it into a gravy boat and serve it to the table.

Recipe number 2 + video

Meat products are one of the most popular foods. And baked meat often serves as a "nail" festive tables... Therefore, you really must not miss our video master class, a kind of debut, on cooking baked pork in a sleeve! Knowing the secret of cooking baked pork in a sleeve, you will learn without special efforts cook tasty and juicy meat in the oven. The plot shows in detail how to prepare and stuff pork for roasting in the sleeve.

And now detailed description recipe.

Ingredients:

• pork - 1 kg (best of all - the back, ham)
• salt - no more than 10 g or to taste
• bay leaf - 3 pcs.
• black peppercorns - 15-20 pcs.
• dried thyme
• you will also need a baking sleeve.

Preparation

1. We wash the pork, put it on the kitchen board and salt. Sprinkle salt on the meat, pat and rub the salt to spread it evenly. Turn the pork over and salt it on the other side.
2. With a knife we ​​make small indentations in the meat and put black peppercorns in them. Instead of black (or with it), you can use allspice peas. Put 7-10 peppercorns on one side of the meat, and the same amount on the other.
3. Then we stuff the meat with bay leaves. To do this, we make cuts larger and deeper, put laurel leaves in them.
4. It's time for the king of spices - thyme. This plant gives an amazing taste to tea, and roast, and any soup! Sprinkle a piece of pork with dried thyme and press down with your hands.
5. We measure out how many sleeves are needed for roasting pork, and cut it off. Put the stuffed pork inside the sleeve. We tie the sleeve on both sides with household elastic bands or clips that were included with the sleeve. With a toothpick we make several holes in the sleeve for steam to escape.
   

   Advice: If you leave the meat for several hours before putting it in the sleeve, or better overnight, in the refrigerator, then the pork will be marinated and will be even tastier.

6. Place the meat sleeve on a baking sheet and place in the preheated oven. We bake pork for 2 hours at a temperature of 150 degrees. I prefer to use gentle temperature conditions, but this increases the time.
7. Pork with thyme in the sleeve is ready! It can be served both cold (sandwiches, sliced) and hot (with a side dish). The whole sleeve will cook juicy meat, and if at the end of baking you cut the top of the sleeve and put the baking sheet in the oven again on the grill setting, the meat will brown and covered with a delicious golden brown crust.

The meat baked in the sleeve turns out to be especially juicy. It becomes so thanks to what is being prepared in own juice... This is one of the reasons why this cooking method has become very popular.

In addition, baking in the sleeve simplifies the work in the kitchen - you do not have to wash a baking sheet or baking tins from fat, and the oven itself, thanks to the sleeves, remains clean.

Cooking meat in the sleeve not only improves its taste, but also extremely, by at least 120 calories, reduces the calorie content of the dish. This is due to the fact that no oil is used.

Meat in the sleeve. Food preparation

Before cooking, the meat must be washed, rubbed with salt and pepper, and pickled. The choice of marinades is huge, each of you will determine the best one for yourself. In addition, you can safely experiment with the recipe for marinades, choosing the ingredients and their amount depending on your taste preferences.

The length of the sleeve is measured, taking into account the dimensions of the form in which it will be laid. It is imperative to take into account the distance for the ties.

Recipe 1: Baked duck meat in a sleeve with apples

Duck meat is far from being a dietary product, but you can serve it on a holiday in order to please your family and guests with a delicious dish. Duck can be garnished with vegetables (fresh or pickled), potatoes. If you are expecting guests, keep in mind that one such duck can feed no more than five people. Maybe you should bake two at once so that everyone can enjoy themselves?

Required Ingredients:

- apples (2-3 pcs.);

- a duck weighing about one and a half kilograms.

For the marinade you will need:

- a tablespoon of olive oil and honey;

- one lemon;

- grated ginger (2 tbsp. L.);

- 3 tbsp. l. soy sauce.

Cooking method:

The first step is to prepare the marinade. Its composition is such that it will not only nourish your duck with aroma, pleasant taste, but also make the meat very tender.

Add honey, oil, soy sauce, ginger to the juice squeezed from lemon. Mix everything - the marinade is ready.

Wash the duck, dry with a paper towel, rub with pepper and salt.

Sprinkle it generously with marinade, not forgetting about the inner surfaces of the carcass. Leave it to saturate with taste and aroma overnight. It is advisable to turn it over several times so that the duck is marinated evenly.

The next day, preheat the oven to 200 degrees.

While it heats up, do the apples - cut, core, cut into wedges. Fill the duck belly with these apple pieces. Sewing is not necessary - the carcass will lie tightly in the sleeve, the apples will not fall out.

An hour and a half - and on your table is an appetizing ruddy duck that has absorbed a whole bunch of aromas.

Recipe 2: Meat in the Sleeve (Beef)

It is advisable to use the meat of a young animal for this dish. Leaving it in the marinade overnight, you get juicy, tender meat with a rich taste when baked in the sleeve.

When serving, complement it with herbs, fresh vegetables.

Required Ingredients:

- beef (1 kg);

- onion (1 pc.);

- olive oil (1 tbsp. L.);

- soy sauce (2 tbsp. L.);

- spices, salt.

Cooking method:

Prepare the marinade.

Cut the onion into thin half rings.

Stir the soy sauce olive oil, onion, salt, black pepper, beef spices.

Cut the meat into pieces, always across the fibers. Experienced housewives know that it is precisely this kind of cutting that will allow the pieces of meat to keep their shape.

Immerse the chopped meat in the marinade.

Preheat the oven, the temperature in it should reach two hundred degrees.

Put the meat in a bag, bake for one hour.

Recipe 3: Meat in the Sleeve (Pork Belly)

Juicy and appetizing brisket soaked in marinade will come in handy at any time - on weekdays and holidays, for lunch and dinner. An excellent side dish for her will serve buckwheat, stewed or fresh vegetables, potato.

Required Ingredients:

- brisket (1 kg);

- soy sauce (50 g);

- adjika (100 g);

- seasoning for pork.

Cooking method:

The meat must be pre-marinated. With pork, you can get by with a few hours of marinating, but the meat tastes even better if left overnight.

Mix adjika and soy sauce with spices.

Grate the meat thoroughly with this mixture.

The temperature in the oven should reach 200 degrees.

It will take an hour and a half to bake the brisket in the sleeve.

Recipe 4: Chicken Sleeve with Mushrooms

Great recipe, which allows you to cook chicken with a great side dish - potatoes with mushrooms in an hour and a half. The number of mushrooms can be increased according to your taste. Eat yourself, treat your guests. Bon Appetit!

Required Ingredients:

- potatoes (1 kg);

- chicken (1 pc.);

- olive oil;

- onion (1 pc.);

- champignon mushrooms (0.5 kg);

- garlic (3 cloves);

- salt pepper.

Cooking method:

Peel the onion.

Chop mushrooms and onions, fry all together. The champignons will be ready in a quarter of an hour.

Time to take chicken. It needs to be washed, dried with a paper towel and rubbed with salt, pepper, garlic. It is advisable to grind the last ingredient thoroughly.

Peel and cut potatoes into small pieces.

Place the chicken in the sleeve, line it with potatoes and mushrooms.

Within an hour, the chicken, placed in the oven at 180 degrees, will become ruddy and appetizing.

Recipe 5: Meat in the Sleeve (Roast with Pork)

A hearty and nutritious dish that cooks quickly. Fragrant and juicy pork, baked at the same time with vegetables, is able to satisfy even a large family.

Required Ingredients:

— pork tenderloin(0.5 kg);

- potatoes (6 pcs.);

- onion (1 pc.);

- carrots (1 pc.);

- hops-suneli (1 tsp).

Products for the marinade:

- soy sauce (2 tbsp. L.);

- one tablespoon of mayonnaise and 9% vinegar;

- onion (1 pc.);

- salt pepper.

Cooking method:

Wash the meat, cut into cubes.

Cut the onion into thin rings, add salt, pepper, mayonnaise, soy sauce, vinegar to it.

Place pieces of pork in this marinade, leave overnight.

Peel and chop the potatoes, carrots, onion, salt and pepper. Sprinkle hops-suneli vegetables to improve the taste.

Mix them together with the meat, fold into the sleeve.

Send to the oven heated to 200 degrees.

Before full readiness have to wait an hour. Just do not forget - during this time you will have to turn the sleeve over once, and fifteen minutes before readiness you need to make holes in the sleeve.

Any kind of meat and poultry can be baked in the sleeve. It is only necessary to vary the cooking time, depending on the mass of a piece of meat or poultry carcass.

The roasting sleeve is an extremely convenient thing, but do not forget about safety. So that the sleeve that has swollen in the oven does not burst, make sure that its surface should not come into contact with anything except the dishes in which you placed it.

The sleeve will not burst if you poke small holes in it with a needle.

Put side dishes along with the meat in the sleeve - this will speed up and simplify the preparation of food. At the same time, you will not only save time, but also improve the taste of the dish - meat and garnish will exchange juices and aroma.

At the end of cooking, the roasting bag can be cut open to ensure the meat golden brown.

In the sleeve, you can bake meat not only in the oven, but also in microwave oven, multicooker.

When cutting to the required length of the sleeve, do not forget about the distance required for the ties.

Pork is a great food to cook because it cooks fairly quickly and does not require much labor. Pork dishes are some of the most delicious. Today we will look at some of the simplest recipes for lazy housewives who love to eat deliciously, but do not like to mess around in the kitchen for a long time. big amount products. First of all, we will talk about such a dish as pork in a roasting sleeve.

For many housewives, the aforementioned sleeve becomes a real find, since dishes are prepared in it quickly and easily, and on top of that, at the exit, the food turns out to be quite low-calorie, because the meat is cooked in its own juice inside the sleeve. It ensures uniform frying of the product, keeping its natural aroma, juiciness and unique taste. Another advantage of the sleeve is that you don't have to wash a lot of dirty dishes after preparing dinner. The oven will remain clean, and only the food dishes will need to be washed.

Before moving on to the recipe, it is important to clarify a few points. The fact is that pork in a roasting sleeve is a fairly simple dish, almost all recipes for which are basically the same and are made by analogy. You can diversify the dish by applying imagination. For baking, brisket, loin, ham or shoulder blade are better - meat top grade... Pork tastes slightly sweet, so it goes well with nuts, prunes, honey, fruits. Don't be afraid to add new and interesting ingredients, especially if the meat is cooked in the sleeve - it is difficult to spoil it.

Pork in a roasting sleeve

So, to prepare this incredibly tasty dish, we need juicy piece pork weighing about 1.5 kilograms, one large carrot, garlic and many, many spices that will give the meat a breathtaking aroma and taste. This can be basil, salt, curry, mustard, marjoram, pepper, and so on. And of course we need a baking sleeve.

We take our meat and wash it thoroughly under running water, if there are plates of fat on it - even better, after baking the pork will turn out to be much juicier. Leave the meat to flow around and dry it with paper towels. After that, we clean the carrots, garlic and cut these ingredients into cubes: carrots into longitudinal ones, and garlic into square ones (if the garlic cloves are medium-sized, then we leave them whole). Again we take our piece of pork and make rather deep cuts in it with a knife, but do not pierce the meat through, otherwise the juice will leak out. Do not be afraid to make many cuts, the more there are, the prettier and tastier your dinner will be.

Now we make the marinade using all the spices and vegetable oil. We coat a piece of pork with the resulting aromatic mixture, cover it with a film and forget about it in the refrigerator for about one and a half to two hours. The longer the better. When the meat is marinated, put it in a roasting sleeve and put in a preheated full oven for 1 hour. After 60 minutes, we take it out, carefully cut the swollen sleeve from above and put it in the oven again for 25 minutes, so that our pork has a juicy beautiful crust. If you want pork with potatoes in your sleeve, add a few potatoes cut into 4 pieces into the sleeve.

So, we take out our dish from the oven, which exudes incredible aromas to the whole apartment and collects all hungry households in the kitchen! The pork in the roasting sleeve is ready! It can be served hot or cold - delicious anyway!

The baking process is similar, but instead of a sleeve, we use foil, of course. It turns out no less juicy and tasty dish, only the main thing here is not to overdry the meat. This dish can also be eaten cold. Bon Appetit!

Step-by-step recipes for cooking pork in a sleeve in the oven, whole and in pieces, in the form of a roll: juicy shish kebab, ribs in tomato-honey sauce

2018-09-01 Oleg Mikhailov

Grade
recipe

1850

Time
(min)

Servings
(people)

In 100 grams of finished dish

15 gr.

20 gr.

Carbohydrates

4 gr.

252 kcal

Option 1: Pork in a sleeve in the oven - a classic recipe in a large piece

Do you want to feel yourself at a knight's feast? Now we will arrange, at least, a treat. You can add three spoons of any grape wine the drier the better. Cutting large piece meat, be sure to use a large fork, but you can, again in the style of medieval feasts, try to cut the meat, helping yourself with only a couple of sharp knives.

Ingredients:

• one and a half kilogram slice of pork tenderloin;
• a couple of spoons of honey;
• half a garlic head;
• three spoons tomato sauce for barbecue;
• salt and boiled water for brine;
• a spoonful of ground paprika and mustard (Dijon).

Step-by-step recipe for pork in a sleeve in the oven

Be sure to rinse the pork pulp, no matter how beautiful and appetizing the selected piece may seem to you. Blot thoroughly with a dry cloth and place on a cutting board with the widest part of the slice at the bottom. It's good if there is a thin layer of fat at the top.

Cut the flesh to a depth of three centimeters with parallel cuts, spaced a couple of centimeters wide between them. With the sharp tip of a knife, pierce the slice inside the cuts and from the sides, making cavities, five centimeters deep. Prepare the pork brine as early as possible. Add and dissolve a spoonful of coarse salt per liter of water, place the meat in a convenient container and fill it with brine, completely covering the slice. Place the pork in the common compartment of the refrigerator for two hours.

We rub the peeled garlic, mix in a bowl all the components of the marinade, add, if desired, a little black freshly ground pepper. Rub the pork with this mixture, if you want a dish with a voluminous garlic flavor, cut a couple more teeth into large strips, place them in deep slots. We put the meat in a sleeve tied on one side and firmly fix the free side. Place the bag in a shallow frypot or frying pan without handles, it should sit loosely, top, in the absence of a finished perforation, pierce in a dozen places.

The temperature in the oven at the time the pork is placed in it should be about two hundred degrees. Do not open the door, watch the dish through the window. After an hour has passed, quickly remove the frypot, cut and unfold the top of the foil. Brown the slice at the same temperature for up to twenty minutes.

Option 2: Pork in the oven sleeve - quick recipe with chunks and onions

If you will be cooking a large portion, and you have different parts of the carcass, add a few chopped ribs to the pulp. Put them in a boiling oil in a frying pan and after the moisture evaporates, let them brown a little, then put them on the bottom of the sleeve.

Ingredients:

• six hundred grams of pork trimmings;
• oil, lean - three tablespoons;
• two large white onions;
• a spoonful of pork and sugar spices;
• small lemon.

How to quickly cook pork sleeve in the oven with onions

Do not cut off the layers of bacon on pork completely, leave a layer of at least three millimeters. Dissolve the washed meat into pieces of equal size and weight, optimally about half a matchbox. Salt and sprinkle with spices, you can make the dish spicier if you like. hot pepper or more aromatic - garlic, caraway seeds, coriander.

Dissolve the peeled, washed onion into half rings and salt, sprinkle with sugar a couple of minutes later and stir. Remember the onion with your hands, squeeze the lemon juice onto it, mix with the meat and leave it on the table for an hour, covering the bowl.

At the end of marinating, put the pork in a clean baking bag, pierce a dozen holes in it on the side facing up. Tie the free edge of the sleeve, place it in a spacious skillet or baking sheet. Heat the oven to 190 degrees, bake for exactly one hour, and then, having cut the top of the bag, allow another ten minutes to form a blush.

Option 3: Pork in a sleeve in the oven with mushrooms

The dish is prepared quickly, without long preliminary marinating. The only exception is for defrosted meat, it should be kept in the sauce for at least half an hour.

Ingredients:

• salad onion, large - one piece;
• a spoonful of hot mustard;
• five selected champignons;
• a spoonful of Provencal mayonnaise;
• five hundred grams of pork pulp.

How to cook

Choose low-fat slices for baking, just cut off the excess fat. Rinse the meat and blot with towels, cut into small portions, like on a barbecue.

Mix the mustard, butter and mayonnaise, finely chop the onion right into the bowl to the marinade, cover until covered and leave warm. Salt the meat and mix with spices, also leave it on the table for twenty minutes.

Wash the champignons and cut off the darkened areas, dissolve the mushrooms in slices and add to the salted meat. Pour the marinade over and stir, put in the sleeve, pull tight on all sides.

Shake the bag and put it in a round shape, send it to the preheated oven with it. If you do not plan to cook until blush, then after forty minutes in the oven, you can serve the pork with a side dish. Otherwise, cut the bag and brown the meat for a short time.

Option 4: Pork in a sleeve in the oven - ribs in honey-tomato sauce

Replace fresh ginger with pickled ginger, that's fine. Along with it, add a couple of spoons of brine, the pork will become noticeably more aromatic.

Ingredients:

• a quarter of a small lemon;
• a spoonful of peeled garlic teeth;
• a couple of onions;
• half a spoonful of ginger shavings;
• two spoons of ketchup and one - honey;
• a third of a glass of soy concentrate;
• a kilogram of pig ribs.

Step by step recipe

Grind the marinade components, if necessary, and mix. Separately cut the onion into thin half rings and squeeze the juice from the lemon. Chop the ribs in portions and wash, examining, remove bone fragments. Do not salt, mix with onions and pour with lemon juice, soak for half an hour, then cover with marinade and put in a cold place for another three hours.

Salt the prepared meat, mix thoroughly and pack in a sleeve. Do not tie the free edge, but simply bend it several times and press it against the package with meat. Place in a pan so that the meat settles in one, but dense layer, soak at two hundred degrees for exactly 50 minutes, then cut the top of the film and unfold.

Option 5: Pork in the sleeve in the oven with potatoes

A completely prepared dish, and how delicious it is! You can save on marinating, or, conversely, send the meat to the marinade in the morning or evening, then you won't even notice the rest of the trouble.

Ingredients:

• half a kilogram of peeled potatoes and pitted pork;
• a handful of prefabricated greens;
• a spoonful of oil;
• a large clove of garlic;
• spices separately for pork and potato dishes.

How to cook

Cut the potatoes and meat into appropriate slices, stir separately with the appropriate spices and salt. Add chopped herbs and oil to the potatoes, sprinkle the meat with grated garlic. Cover the food bowls for a short time, just twenty minutes and leave them warm in the kitchen.

In advance, raise the temperature in the oven to 180 degrees, mix the potatoes and meat and put them in a bag, add a few tablespoons of water and tighten the edge. After making sure that there are holes for steam out on the surface of the bag, place it in the roasting pan and put it in the oven for forty-five minutes.

Option 6: Juicy pork skewers in a sleeve in the oven

Exactly pork kebabs come out in the oven better than others. This is explained simply - the fat content in the pulp, it is the highest in pork. Do not try to add more spices by analogy with traditional kebabs, we cook meat up our sleeve, do not make it too spicy.

Ingredients:

• three large onions;
• sauce, soy - a third of a glass;
• a kilogram of pork pulp;
• vinegar, table;
• sugar;
• salt and a set of spices for barbecue.

Step by step recipe

After drying the meat after washing, cut it into portions, mix with two, chopped half rings, onions, spices and salt. Add a spoonful of butter and sauce to the pork, drag the bowl with a film and send it to the cold for an hour.

Cut the remaining onion thinner as well, sprinkle with a spoonful of sugar, pour in a spoonful of vinegar and the remaining soy concentrate. Remember the onion slightly and leave it to marinate for a quarter of an hour.

Put the pickled onion into the sleeve tightened from one end, meat on top of it. Pour all the marinade from both bowls and tie the bag. After making several holes in the film, bake the kebab for forty minutes.

Option 7: Pork roll in a sleeve in the oven

One of the popular methods of baking in the form of a roll, pork comes out juicy and aromatic. Lingonberries, if there is reason to refuse it, can be completely replaced by good tomato ketchup.

Ingredients:

• lingonberry berries - 100 grams;
• garlic;
• a spoonful of brandy and honey;
• salt, rosemary and pepper to taste;
• 1400 grams of pork neck.

How to cook

Cut and unfold the pulp into the largest possible layer. The easiest way is to make two cuts on opposite sides, one slightly higher than the other, and unfold the pork like a book. Cut the thickenings slightly and tap with a hammer, leveling the layer in thickness.

Sort the lingonberries, rinse and grind with a blender. Pour cognac and honey into a bowl, put rosemary and turn into a perfectly homogeneous puree, grate garlic there and beat again. Season the meat with salt and pepper, pour on the layer and smooth the berry puree.

We roll the pork into a roll and pull it with threads along its entire length, packing it in a sleeve according to all the rules, put it in the refrigerator for a couple of hours, then put it on a baking sheet. We bake for an hour and a quarter, keep the temperature at 200 degrees. Next, cut the sleeve, pour the pork with the juice that has come out.

Return the roll to the oven for another ten minutes, take it out again and pour it with meat juice, repeat the heating, but make it a little shorter. Cover the finished roll with foil for a quarter of an hour, then cut and serve.

A sleeve made of heat-resistant film was loved by many housewives as a simple and reliable aid for cooking in the oven. different types meat, including pork. It helps to solve 2 problems at once: bake a delicious meat dish and leave the oven clean, without burnt splashes of fat. Pork cooked in a sleeve turns out to be very juicy, since all the juice released during the baking process remains inside, and does not evaporate under the influence of heat. The meat is languishing in its own juice, saturated with the aromas of the spices used in the recipe, and acquires a simply incomparable taste. When pork is baked in the sleeve, you can cook another savory dish at the same time in the oven, such as a side dish. Smells will hardly mix. I have prepared the most delicious recipes- from simple, basic to experimental, "for an amateur", and supplemented them with her photos. I suggest you go to the kitchen to cook!

What to consider when roasting pork in your sleeve?

• The air in the sleeve expands due to the high temperature. To prevent the film from bursting, pierce it in several places from the top. Then the steam will escape unhindered, and the pork juice will not flow out.
• The temperature indicated by the manufacturer must not be exceeded. The sleeve, although heat-resistant, can melt under powerful heating.
• After cooking the meat, cut the film carefully using a towel or oven mitt to avoid scalding.
• To make the pork a crispy crust on top, cut and remove the sleeve 15 minutes before it is supposed to be done. Additionally, at this stage, the meat can be glazed with the addition of a small amount of honey or sugar. It caramelizes to form a delicious crust.

We bake pork in the oven in one piece

The easiest recipe you can think of. Nevertheless, the meat always turns out to be tasty: the sleeve protects the pork from drying out, and a few pinches of spices successfully emphasize its taste and enhance the aroma. This way you can cook in the oven. pork shoulder, neck, ham and other parts of the carcass.

Required products for 4-5 servings:

Recipe with photo:

Wash the pork. Separate the films and excess fat from the pulp. Dry with wipes to facilitate the penetration of the marinade into the fibers.
I prepared a marinade based on vegetable oil... I had low-fat meat, so a few tablespoons of extra fat didn't hurt it. If the piece is greasy, with a pronounced marble pattern on the cut, it is better to simply grate it with seasoning. Combine spices, salt and oil. Pour the mixture over the meat. Massage the marinade into the pork. Let her "rest" under the film for 10-15 minutes. Then you can start baking or continue marinating in the refrigerator (up to 36 hours).
Place the meat in a roasting sleeve. Tie the loose ends. Send the pork to an oven preheated to 180-200 degrees, on the middle tier. Bake the meat for 40-50 minutes (depending on the thickness of the piece). On average, 1 kg of meat needs to be baked in the sleeve for 60 minutes, but do not forget about the peculiarities of your oven.
Give ready meal"Lie down" for 10-15 minutes, so that the juice is evenly distributed over the fibers. Cut into portions, serve.

Delicious pieces of pork in soy marinade

It is better to bake meat cut into pieces in a sleeve or in a closed form - this way all the juice will remain inside. Any marinade can be used - from very simple to savory. In that take the recipe some soy sauce, honey and lemon juice... Very tasty!

For cooking you will need:

An easy way to cook:

1. Cut the pork into portions.
2. Combine honey, sauce, juice and seasoning. You should not put a lot of spices - choose 2-3 types to taste. Salt is not used in this recipe because the marinade is already salty.
3. Pour the prepared mixture over the meat. Stir. Marinate for 15 minutes to 1 hour.
4. Place the pork in a roasting sleeve.
5. Cook for 30-40 minutes at 180 degrees. Open the meat 10-15 minutes before the expected readiness, return it to the oven and bring it to a golden top.

Pork in a sleeve with potatoes - a simple, quick and delicious dinner

It is beneficial when the main course and the side dish are prepared at the same time: there will be less dirty dishes and more time for other things. Potatoes, baked in one sleeve with pork, are soaked in meat juices, "softened".

Products for 3-4 servings:

Detailed recipe:

1. Pork can be cooked whole big chunk or chop. Rub the washed, processed meat with dry spices and garlic passed through a press. Sprinkle with some salt.
2. Cut the potatoes into slices (cubes). Young potatoes can be baked in their skins. Salt, stir.
3. Place the potatoes on the bottom of the sleeve. Place the pork on top.
4. Preheat the oven to 180 degrees. The approximate cooking time is 50-60 minutes, depending on the size of the ingredients.

Appetizing pork in an apricot crust (cook in the oven)

Highly interesting recipe... Despite the use of sweet jam, the meat is not just edible, but very tasty. Fans will appreciate it for sure, but I advise skeptics to bake a ma-a-a-scarlet piece for a test.

The composition of the dish:

Step-by-step cooking recipe:

The ham baked in this way is very tasty. Also, almost any other part of the carcass is suitable for cooking, for example, the neck, loin, tenderloin, shoulder blade, etc. You can use meat on the bone. Then you will have to slightly increase the cooking time, usually the areas near the bone are poorly baked. Wash the meat. Wipe it dry with napkins to prevent the icing from flaking.
Cut the garlic into thin slices.
Sprinkle the top and bottom of the pork with garlic. Make shallow cuts over the entire surface of the meat to match the number of garlic slices. Insert garlic into each hole. Rub the pork with salt and pepper.
Place the meat in a baking bag, tie the ends. To release hot steam, pierce the film in several places. You can also use foil for cooking. Send the pork to an oven preheated to 180-190 degrees. The approximate cooking time is 30-40 minutes.
Prepare the icing: mix apricot jam, sauce and mustard. Stir until smooth. The mass should turn out to be viscous, enveloping.
Spread the glaze liberally on the meat. Return to oven, increasing cooking temperature to 220 degrees. At this point, you can turn on the grill or top heat to create a crust. Bake for another 10-20 minutes until cooked through.
The pork turns out to be very juicy on the inside and ruddy on the outside. The sweet-sour-salty glaze gives it a spicy, unforgettable taste and mouth-watering aroma.