What is the most important thing in cooking meat? Temperature? Cooking method? No, the most important thing is choosing the right marinade and preparing it correctly.

It is the marinade that helps to reveal all the best sides of the meat and feel its taste as fully as possible.

Regardless of the method of preparation or the type of meat product, the marinade is something that needs to be given maximum attention. Consider Recipes delicious marinade for roasting pork in the oven.

spicy marinade

This is the easiest marinade option. It does not require extra effort and does not interrupt the real taste of the dish. Pork turns out very tasty and tender, ideally suited to any event and side dish. The recipe is based on a kilogram of meat.

1. Cut the peeled onion into small rings;
2. Add all other ingredients to the onion;
3. Mix the marinade well and immerse the meat in it;
4. It is best to marinate all night, but 5 hours is enough;
5. Bake in the oven, only placing in the culinary sleeve.

Soy marinade for pork

Based on this sauce, there are a lot of marinades for any meat. It's also great for oven roasted pork. If desired, soy sauce can be replaced with sherry or wine, but for starters, you should definitely try the original marinade. Its advantage is that it does not need to soak in it for a long time - just one hour is enough.

• bulb bulb - ½ kg;
• sugar - 50 gr;
• ground pepper - ½ tsp;
• garlic powder - 1 tsp;
• soy sauce - 100 ml;
• vegetable oil - 50 ml;
• lavrushka.

Marinating time: 60 minutes.

Calories: 89 kcal.

1. Peel the onion from the husk and cut into rings;
2. Add soy sauce, oil and all spices to vegetables. You can not add salt, because soy sauce is salty;
3. Place the meat in the marinade so that it completely covers it, and the onion completely covers it;
4. Send everything together in the refrigerator, after wrapping cling film;
5. Turn over and massage the pork two or three times in an hour;
6. When baking, you can put everything in the sleeve along with the remnants of the marinade and vegetables.

Lemon cognac

Many people like to add alcohol to the marinade. It really is perfectly absorbed, and makes even the driest meat juicy. However, pork itself is filled with juices and cognac with lemon only emphasize its taste. The number of products is calculated per kilogram.

• ginger - 10 gr;
• lemon essence - 10 ml;
• cognac - 45 ml;
• bitter mustard - 30 gr;
• garlic - 3 pcs. (zubkov);
• spices as desired.

Marinating time: at least 1 hour.

Calories: 98 kcal.

How to bake pork meat in lingonberry marinade

Pork goes well with berries: lingonberries, blueberries or cranberries. Each berry gives the dish a special individual taste. Lingonberries make pork bittersweet and it's delicious!

Products:

• lingonberries - 0.2 kg;
• pork neck - up to 3 kg;
• peas - 2 tsp;
• garlic - 4 cloves;
• salt - 1 tbsp. l.

Time needed: marinate for at least 2 hours, bake for 2 hours.

Calories: 389 kcal.

1. Defrost the berry in advance and mash it well in a puree;
2. Take large garlic, so that the cloves are large and chop them;
3. Add pepper with salt and garlic to crushed berries. Mix well;
4. Rinse the meat and remove pieces of fat, if any;
5. Lightly dry and cut it deeply;
6. Pour the marinade over the meat and try to fill the cuts with it;
7. Wrap everything together in a film so that it fits tightly around the neck and place in the refrigerator;
8. Everyone chooses their own marinating time, but it is better that it be all night;
9. First, heat the oven to the full 200°C;
10. Remove the pork from the film and transfer to the foil so that the top is open;
11. Place in the oven and bake for 10 minutes at 200 degrees, then lower to 170 degrees and leave to bake for 2 hours;
12. Eat with any side dish, you can additionally prepare lingonberry sauce.

Recipe for roast pork in one piece in mustard sauce

Meat is always prepared for any feast. It is desirable that it be juicy and tasty, so often the choice falls on pork. The ideal option is to bake a whole piece in mustard marinade. Such a dish will rightfully become a decoration of the whole table!

Ingredients:

• pork - 1.1 kg;
• garlic - 2 cloves;
• sunflower oil and French mustard in grains - 100 ml each;
• salt and ground pepper - 1 tsp each;
• meat seasoning - 5 gr.

Required time: 120 minutes.

Calories: 410 kcal.

1. Defrost the meat in advance, wash and dry with a napkin;
2. Add salt and pepper to mustard and seasoning for meat;
3. Peel and chop the garlic on a grater;
4. Add oil to the marinade and mix well;
5. Salt the meat and place in a deep bowl. Add the marinade and coat it well on all sides;
6. Ideal - when the meat is marinated overnight, but one hour will also be enough;
7. For all the time while the meat is marinating, it should be turned over so that the marinade is absorbed from all sides;
8. Transfer the piece of meat to the culinary sleeve (you can use foil) and tighten, tightly bandaging;
9. If desired, you can make a puncture so that the air comes out;
10. Bake meat at 180-200 ° C for no more than 50 minutes;
11. Cooked meat can be eaten hot or chilled. It will taste the same.

How to pickle ribs and bake them in the oven

Pork ribs are perfect for a bachelor party or family dinner. Thanks to the tomato sauce, they will become spicy and men will definitely like them.

Ingredients:

• ribs - one kilo;
• butter - 50 gr;
• sugar - 80 gr;
• bulb;
• tomatoes in own juice- 200 gr (about 1 cup);
• mustard - 1 tbsp. l;
• acetic acid 9% - 60 ml;
• salt, pepper to taste;
• hot pepper - 1.5 tbsp. l.

Cooking time: 2 hours.

Calories: 400 kcal.

1. Wash and dry the ribs in advance, cutting into portioned pieces;
2. Salt the meat and pepper, leaving for half an hour;
3. For baking, it is necessary to use a mold with a wire rack so that the juice flows into the mold and makes the meat rosy;
4. Put the ribs on the grill and bake for an hour at 200 degrees. Periodically drain the juice from the mold or pour it over the ribs;
5. Dissolve the butter in a saucepan and sauté the diced onion in it;
6. When the onion becomes golden, add tomatoes, vinegar with sugar and all other ingredients to it;
7. Boil the sauce for big fire, and then cook for half an hour on a slow one, not forgetting to stir;
8. When the ribs are baked, take them out and coat them well with sauce;
9. Return them to the wire rack and put the rest of the sauce on each piece;
10. Bake another 20 minutes.

To make the meat especially tasty, you need to use a few tricks:

1. The shoulder, neck or ham of a pig is best suited for roasting;
2. The marinade must be prepared in an enamel bowl, and the meat should be baked in a heat-resistant one;
3. Pork should always be baked in foil or a sleeve, otherwise all the juice will simply flow out and the meat will turn out tough;
4. If the meat is baked in foil or in a sleeve hermetically, it cannot be salted before baking. It's best to do it after;
5. It is better to choose meaty ribs, with large quantity meat.

Baking meat is very simple, the main thing is to choose it good marinade and keep it there for as long as possible.

Many gourmets prefer to eat pork dishes, as they are very tasty, juicy and tender. This product has its own cooking characteristics, which are important to consider in order to get a delicious dish.

An important part of the process is pickling, which makes the pork so juicy and flavorful.

Pork marinated in soy sauce

Soy sauce makes the meat very spicy and tasty. Most often this option is used in Asian cuisine. If you want to surprise your relatives and family, then be sure to pay attention to this recipe.

To roast pork, you need to take the following ingredients: 1 kg loin on the bone, 150 ml soy sauce, 1 teaspoon dried ground ginger, lemon, salt, pepper and vegetable oil. It is best to serve boiled, stewed or baked vegetables as a side dish.

Cooking steps:

1. Wash the citrus well, dry it, and then remove the zest. To do this, you can use a special knife or a regular grater. Juice must be squeezed out of the pulp. To prepare the marinade, mix soy sauce, lemon juice, ginger and other spices. Mix everything well to get a homogeneous mass;
2. Rinse the loin, dry it and cut into portions along the width of the bone. Beat the pulp a little, put it in a mold and pour the marinade so that it completely covers the steaks. Leave everything in the refrigerator for 4 hours. After the time has elapsed, remove the product, dry it and fry in hot oil on both sides for 3-4 minutes. After that, pour in a little marinade and simmer for another 15 minutes. Sprinkle with zest before serving for a nice sour note.

Recipe for tender marinated pork in a pan

Many people believe that meat cooked in a pan will certainly be dry and shoe-like, but this is not so. If marinated properly and then cooked, it will simply melt in your mouth.

You need to take the following ingredients: 300 g pork with a layer of fat, a couple of onions, 3 tbsp. spoons of tkemali, 1 teaspoon of mustard, sugar and salt, 2 tbsp. spoons vegetable oil and 0.5 tsp ground pepper.

Cooking steps:

1. wash and dry the meat, and then cut it into thin strips. Cut the peeled onion into half rings. To make a marinade, you need to mix tkemali, oil, salt, granulated sugar, pepper and mustard. Mix well, add onion and meat and leave everything for a couple of hours in the refrigerator;
2. put the pieces of meat with onions in a preheated, dry frying pan and evaporate all the released liquid. It is important to stir occasionally so that it does not burn and is cooked from all sides. After that, fry in a pan on all sides in oil until golden brown. Cover with lid and cook for 20 minutes. This dish can be served with different side dishes.

Spicy marinated pork in the oven

Meat cooked in the oven is very juicy and flavorful. It can be served as a side dish or as an appetizer. In addition, the prepared marinade can be boiled over a fire and used in the same dish as gravy. Prepared ingredients are enough for 8-10 servings.

You need to take the following products: 2 kg pork, 50 ml olive oil, 3 tbsp. spoons of soy sauce, 2 tbsp. spoons of wine vinegar, lemon, 1 tbsp. a spoonful of dry mustard, a pinch of ground pepper, 3 cloves of garlic, parsley and 50 ml of broth.

Cooking steps:

1. cut the steaks, which must be thoroughly washed and dried on all sides. To make the marinade, combine the oil, sauce, and vinegar in a saucepan. Wash the citrus, squeeze the juice and pour it into the marinade, and then cut it into quarters. Finely chop the washed parsley, and pass the garlic through a press. Add them to the mixture, and also send mustard and a little pepper there. Put the saucepan on the fire and heat the marinade, stirring. Nothing needs to be brought to a boil;
2. fill the steaks with the prepared mixture and leave for 5 hours, but if possible, increase the time to 12 hours, as the meat will turn out to be very tender. After the time has elapsed in a frying pan that needs to be well heated, fry the steak on both sides for 2 minutes. This should be done on high heat. Such heat treatment will allow a beautiful crust to form on the surface, which will preserve the juiciness of the dish;
3. we will bake pork on a baking sheet or in a form greased with oil. Put in the oven and bake until done. It all depends on what pieces you cut the pork. It is recommended to pour marinade over the steaks a couple of times during the baking process;
4. at this time you can do delicious sauce, for which take the pan where the meat was fried and pour the broth into the remaining juices. Stirring constantly, bring everything to a boil. After that, pour in the marinade, which must first be filtered. Heat over low heat until sauce is reduced and thick. Cut the cooked meat into pieces and serve with the sauce.

How to marinate pork for roasting in foil?

This option for cooking meat is considered the most correct, because it not only makes it juicy and fragrant, but also keeps it in the product. useful material. It is recommended to marinate the meat overnight so that it is tender after cooking. Prepared ingredients are enough for 2 servings.

For this recipe, you should take the following products: 0.5 kg of pulp, 600 g of onion, 4 cloves of garlic, 4 tbsp. tablespoons of vegetable oil, 100 ml of soy sauce, 3 tbsp. spoon apple cider vinegar, 1 teaspoon of salt, 1 tbsp. a spoonful of mayonnaise and flour, 4 teaspoons of suneli hops and a pinch of pepper.

Cooking steps:

1. First, let's find out how to marinate pork. Cut the pulp along not completely to be able to spread it out like a book. Beat the two resulting halves a little, and then wipe with salt, pepper and suneli hops. Leave to marinate for 30 minutes. After that, put the pulp in a bowl, pour in the sauce and leave overnight;
2. chop the peeled garlic on a fine grater or pass through a press. Half of the prepared onion must be cut into half rings, and the second part small cube. Pour boiling water over the vegetable, cut into half rings, and leave for 5 minutes. After that, drain the liquid and add hot water mixed with vinegar. Add more salt and marinate onions for 35 minutes;
3. Heat the oil in a frying pan and fry the diced onion and garlic in it until golden brown. Then add flour and mayonnaise. Mix everything well and fry for a few more minutes. The result is a sauce that will come in handy in the future;
4. take a sheet of foil and lay a little in the center onion sauce and half pork. Then again sauce and meat. The end result is a sandwich. Wrap everything in foil so there are no holes. Bake pork in the oven at 180 degrees for 80 minutes. After the time has elapsed, open the foil and lay out half of the prepared pickled onion. Cover the foil, but don't cover it completely. Bake for 10 more minutes. During this time, the onion will turn golden and a beautiful crust will turn out. When serving, add the remaining onion and any garnish.

How to marinate pork steaks in tomato sauce?

Many people love meat cooked in tomato sauce which is tasty and juicy. If desired, change the composition of spices, including your favorite spices.

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

If you don’t know how to surprise guests and household members, then make a juicy pork accordion in the oven. The baked meat delicacy looks simply enchanting. It will become a bright accent of an everyday dinner or lunch, but it will be able to adequately decorate and holiday menu. At the same time, the dish baked in the oven turns out to be unsurpassed: tender, appetizing and fragrant. 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. To all other, original way feed not only looks very impressive. It will not be difficult to divide the harmonica pork prepared in this way into portions.

• cheese - 200 g;
• boneless pork loin - 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 the 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 photos and a simple sequence of steps will allow you to get an amazing delicacy at the end, even if you have never cooked anything like this before.

First you need to prepare pork loin. It will need to be washed and dried. Pork should be cut, but this will need to be done in a special way. A boneless loin does not cut through 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 the meat preparation is sprinkled with pepper and salt.

Cheese should be cut into slices. Garlic must be peeled and also cut into several plates. Tomatoes will need to be washed, wiped with a clean kitchen towel and cut into thin circles.

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

Then it follows between each piece of pork to spread out circles of tomatoes.

It remains only to distribute slices of cheese next to the tomatoes and garlic. If you like cheese baked in the oven, you can put two slices. This will make the pork harmonica more fragrant, tender and juicy. In addition, the cheese gives the meat additional piquant notes.

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

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

Here is our delicious dish! As you can see, the process of cooking a pork accordion in foil in the oven is not so complicated.

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

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

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

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

Bon Appetit!

Recipe 3: Oven-baked juicy pork in foil

Before we pack the pork in foil, we season it with 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 regulate 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 soaked and gaining all the flavors from seasonings. Sometimes, I put such meat for 10-12 hours in a cold place, then it turns out so juicy, fragrant and tender that it is impossible not to cook it again and again.

And then the baking process itself. Here it is important to observe temperature regime, because for the first half hour we bake the meat at high temperatures, and then lower the degree and bake 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, bay leaf,
• sunflower oil - 1 tbsp. l.

The most important step is preparation. 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 from the remnants of blood. 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.

After greasing on all sides with mayonnaise sauce.

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. Next, put it on the bottom of the baking sheet, and so that it does not burn, grease it lightly 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 bit.

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 quite lean meat, it is better to give preference to the neck or shoulder part.

• pork (pulp) 800 -1000 g,
• potatoes - 1 kg,
• fresh tomatoes - 3 pieces,
• onion 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 pan.

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 fresh meat thoroughly, then pat dry with paper towels. Cut the pulp into slices 0.5 cm thick across the fibers. You can not beat the pork at all, the flesh of the neck is quite tender without it. Flavor with pepper, salt, minced or squeezed garlic through a press.

How to deal with meat tenderloin from another part of the carcass. After cutting the meat, you can wrap it with cling film or put it in a plastic bag and beat it off well. If you have time, pieces of meat can be marinated for several hours (or all night) 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 plates.

Lay the fresh tomatoes on top of the pork. Tomatoes are pre-washed, dried and cut into thin slices.

The third layer must be greased with any sauce. V quick option mayonnaise is perfect for sauces, in a healthier one - sour cream with garlic.

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

Mix the potatoes with the remaining sour cream 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 top of potatoes with cheese.

We send pork with potatoes in the French manner to 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 with cheese in foil. So the cheese will not be covered with a golden crust ahead of time, and the dish will not dry out. Everything will languish first, and then brown evenly.

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

Recipe 5: Delicious Juicy Pork with Vegetables in the Oven (with photo)

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

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

Wash the pork and pat dry with paper towels. Cut the pork flesh across the fibers into thin slices about 1 cm thick.

Peel and cut onions and carrots. Pour a little vegetable oil into a frying pan, heat well for strong fire. Pour onions and carrots into the pan.

Fry until the onions and carrots soften and lightly golden.

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

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, ground black pepper, add Provence herbs, allspice (2-3 peas) and bay leaf (2-3 leaves).

We cover the form with a lid (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 sautéed or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

Recipe 6: Oven Juicy Pork Meat (Step by Step Photos)

• A piece of pork (neck, ham, shoulder) - 1-1.5 kg
• Spices - to taste.
• Garlic 2 cloves

• Food foil

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 defrosted (steam) state.

When the meat is defrosted, stuff it with garlic slices. To do this, pierce the meat with a knife and insert the garlic into the meat along the blade with your finger.

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

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

We put it on a baking sheet and put it 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 we turn the edges of the foil (we make a bath for the meat) and pour the meat with the resulting juice and put it in the oven for another 10 minutes to brown.

The pork in the oven turned out juicy and soft. Bon Appetit!

Recipe 7: Oven Juicy Pork with Italian Herbs

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

• pork (part of a shoulder blade or ham with 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 small 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 prepare the glaze for the meat. Mix table mustard with French mustard. Add to them chicken yolk and carefully grind it all. Then mix with oatmeal(or breadcrumbs). It remains to add to all this a spoonful of vegetable oil 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. Only needs to be cut with a knife pork skin, and do not touch the fat layer and pulp. When baking, fat will be rendered from the cuts, thereby the piece of meat will “lose weight” and become leaner.

Then gently spoon the mustard glaze over the meat with a spoon and rub it evenly.

This must be done on both sides.

Depending on where you are cooking (on a broiler or in a casserole dish with a rim), line the bottom of your dish parchment paper or foil. Lay the meat in the dish with the skin side up.

Send to the oven preheated to 180 degrees.

Given that the weight of a piece of pork is 2 kg, the baked meat should be fully 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, take the pork out of the oven and turn over to the other side.

So the shrunken 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 flavorful beauty pork is ready.

Such pork can be served both hot - cut into wide pieces, and cold.

For filing cold appetizer 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.

Perfectly complement this meat salad fresh vegetables and a glass of wine.

Recipe 8: Oven-Baked Juicy Pork with Cheese (with photo)

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

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

Wash the pork and cut into portioned pieces a centimeter and a half thick.

Lightly beat it off (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 beaten pieces of meat on both sides with this mixture.

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 twenty minutes so that the meat is saturated with mayonnaise sauce.

Wash and clean vegetables. Cut the onion and potatoes into thin strips, add a little.

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

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

Place the baking sheet in the preheated oven on the middle shelf. Bake on medium heat for thirty minutes. Can culinary foil cover the baking sheet so that the dish does not lose its juiciness.

Grate the cheese and sprinkle over the cooked pork. We return the baking sheet to the oven and let the cheese spread over all servings of meat when melting. Our dish will be ready in three to four minutes.

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

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

The combination of potatoes, onions and tomatoes is very successful. And if you add egg and 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 ground pepper - to taste;
• seasoning for meat - to taste;
• vegetable oil for frying;
• tomato - 1-2 pcs.
• hard cheese - 150 g;
• dill - 2-3 sprigs.

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

In this recipe, we propose to bake a piece of pork in mustard-beer dressing and treat your relatives to an unusually fragrant and juicy meat. When cold, such a piece of baked pork can be cut into thin layers 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
• pepper mixture - ½ tsp
• salt - 1 tbsp.
• any spices for pork - 1 tsp
• > paprika - 1.5 tsp
• breadcrumbs - 40 g

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

Now meat. It is advisable to take a pork neck so that there are some thin fatty layers in the pulp. Then the baked pork piece will turn out more juicy. We wash the meat piece, 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.

We take the foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can easily wrap a piece of meat. Stack them up. We make sure that the matte sides look down, and the shiny ones look 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 lay the pork in the center in a piece.

Pour the rest of the filling over the meat and wrap tightly. We do not turn over so that the mustard-beer mass does not flow out.

We place the form in the oven and bake the pork with 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 semblance of a tray from the edges of the foil. Mix the bread crumbs with paprika and sprinkle the resulting mixture over the meat on the top and sides.

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

That's it, the baked pork piece in foil in the oven is ready! And then or serve it hot, as the main meat dish, or let it cool and, cut into thin slices, serve as a cold appetizer.

1. A chop is best for this dish. If desired, of course, you can use more fatty meat. Wash the pork, pat dry and cut in half if necessary.

2. The main component of the dish is the marinade. To prepare it, you need to combine olive oil, soy sauce and wine vinegar. Wash the lemon and squeeze out the juice. Add the juice and the lemon itself, cut into quarters, to the marinade. Wash parsley and chop. Peel the garlic and pass through a press or cut in half. Send mustard, garlic, parsley and a little pepper to taste in the sauce. Mix everything thoroughly and heat a little (do not need to bring to a boil).

3. Send the meat to the marinade for 4-5 hours. However, the recipe for cooking marinated pork in the oven can take from 3 to 14 hours in total.

4. Put the meat in a well-heated pan and fry it over high heat on all sides for literally 2-3 minutes. Thus, all the meat juices will remain under the formed crust and the meat will remain juicy during the baking process.

5. Then remove the pork from the pan and send it to the oven. You can use a baking sheet or a wire rack under which to place a baking sheet. During the baking process, you can pour marinade over the meat 2-3 times, then marinated pork in the oven at home will be more fragrant and juicy.

Hello everyone, my beloved readers! What do you think is the most important point while cooking meat? Perhaps this is the correct temperature? Sweat time? Or the cooking method? In fact, the most important thing is to choose the right marinade. It is the sauce in which the meat will be soaked that will open it taste features, add juiciness, incredible flavor, make the dish soft and tender.

And do not despair if it starts to get cold outside and you can’t go out into nature, because you can cook a delicious barbecue at home. Today we marinate pork for baking in the oven and select recipes that will reveal our dish from a new side.

Simple does not mean bad or primitive. To get delicious meat, you don’t have to bother and buy expensive products. Sometimes, it’s worth examining your hiding places in the kitchen and realizing that everything is already there for the simplest, but very tasty marinade.

The classic method of soaking pork includes a minimum of ingredients, but at the same time reveals it. taste qualities In his best. For cooking traditional marinade we will need:

• 2 kg pork
• 1 st. a spoonful of salt
• 0.5 teaspoon ground black pepper
• 0.5 kg onion

We clean the onions, cut them into rings, add salt and pepper. Now we grind the onion with spices well and knead with our hands until onion juice is formed. Next, you need to alternate in a saucepan layers of chopped meat with pickled onions. Close the container with a lid and put in the refrigerator overnight.
The sauce should soak the pork well. This recipe is more familiar to cook on an open fire, but in the oven the meat turns out no less juicy.

Spicy Vinegar Marinade

To get soft, flavorful baked meat without excess fat, use the recipe vinegar marinade with spices, for which you need very little. Total, for 1 kg of meat take:

• 3-4 large onions
• 2.5 st. water
• 1.5 st. spoons of 9% vinegar
• 1 st. a spoonful of sugar
• 1 st. a spoonful of salt
• 1 st. spoon of provencal herbs
• ground black pepper - to taste

In a deep bowl or saucepan, mix salt, sugar, pepper, vinegar and water. Mix meat and chopped onion in large rings in a separate bowl along with Provence herbs. Now pour the meat with the prepared marinade, kneading the pork well with your hands. Leave the meat pieces soaked in vinegar to soak in the refrigerator for 6-7 hours.

Pork in mayonnaise - a popular marinade recipe

Mayonnaise sauce is valued for its ease of preparation and budget savings. Such a simple marinade allows you to turn a tough piece of pork into a soft and tender product in a matter of hours, which, after cooking, will simply melt in your mouth. Preparing yummy is easy:

1. Cut 1kg loin of pork into pieces (can be small)
2. Add seasoning to the kebab (one pack of spices goes to 1 kg of meat) and two heads of onions cut into half rings
3. We mix products with 200g of high-percentage mayonnaise

The main thing is not to overexpose the future kebab in mayonnaise. This is important in order to get a tender and juicy dish as a result.

Quick marinade sauce for kiwi skewers

Kiwi will help to make meat pieces extraordinarily juicy in just 30 minutes. Add chopped onion (1-2 heads) to the chopped loin (2 kg), sprinkle with spices (to taste), and add 2 finely chopped peeled kiwis. Leave in the cold for half an hour.

Beer marinade for pork ribs

The sweet-hoppy consistency of the intoxicating drink, honey and mustard is the best suited for preparing pork ribs in the oven. The enzymes found in beer break down coarse fibers meat product, due to which it becomes very soft and tender.

Mustard and honey will add an unusual sweetish taste and successfully complement the composition with the aroma of an alcoholic drink.

Thus, for 1 kg of ribs we need:

• 200 ml dark beer
• 25 g mustard
• 45 g honey
• 10g grated ginger root
• 3 garlic cloves

Mix beer, honey and mustard, add chopped garlic and ginger. We dip the blanks in our sauce and leave for 3-4 hours. That's it - bon appetit!

Bake pork in soy sauce with potatoes in the oven

Tender meat and soft potatoes baked in the oven are great option for family dinner. It is important to choose a good marinade for pork, which would emphasize the taste of potatoes. Soy sauce is combined with each of the ingredients of this dish, it does not interrupt the aroma of spices and gives the products a brown, appetizing, crispy crust during baking.

To soak 0.5 kg of meat, you need to mix 80 ml of sauce, 30 g of liquid honey and the same amount of vegetable oil, grated 3 cloves of garlic, chopped onion, salt, pepper and spices added to taste. In this composition, immerse the chopped pieces of the loin and leave in the refrigerator.

While the meat is saturated with a fragrant composition, we proceed to the preparation of potatoes. We clean the tubers and cut into thick rings, then put them on a greased butter the bottom of the pan.
We take out the fillet soaked in soy sauce, from the refrigerator and place on top of the potatoes. Cover tightly with foil, put in a preheated oven and wait one hour. Now remove the foil to get golden brown and after 10 minutes we get the finished roast.

Meat and potatoes will be more juicy if they are cooked in a bag designed for roasting at high temperatures. Every housewife in the kitchen has 100% of this.

Budget barbecue marinade recipe

There is a way to make a delicious pork sauce without spending a lot on food. I present to your attention kefir marinade, available to almost every kebab lover.

The basic rule for making sauce is the use of kefir with a high percentage of fat content. To harvest 1.5 kg of fillet, you need a little less than a kilogram of onions, 0.5 liters of kefir, salt, pepper and thyme. Pour the chopped onions into milk product, mix with spices and dip the pork into the finished sauce.

The meat should be in kefir for as long as 8-10 hours, after which the marinated mixture is laid out on a baking sheet and sent to the oven.

There are a few tricks that will make marinated kebab especially tasty:

• Give preference to the loin, neck or shoulder of the pig
• Mix the ingredients for the sauce in an enamel bowl, and bake the food in a heat-resistant bowl
• Salt meat that is baked in a hermetically sealed kitchen utensils needed after cooking
• Choose thick ribs with lots of meat
• Squeeze the lemon for the marinade yourself, with your hands
• Periodically stir the consistency in the pan to better soak each ingredient.
• Bake the dish in the sleeve or wrap it in foil to keep the juiciness of the products.