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

If you do not know how to surprise guests and households, then make a juicy pork accordion in the oven. The baked meat delicacy looks simply enchanting. It will become a bright accent of 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 aromatic. Its taste can literally drive anyone who has not become a vegetarian crazy. After all, the meat is amazing and just melts in your mouth. To all other, original way filing not only looks very impressive. The pork accordion prepared in this way will not be difficult to divide into portions.

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

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

First you need to prepare pork loin... It will need to be rinsed and dried. The pork should be chopped, but this will need to be done in a special way. The boneless loin does not cut 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 sprinkle the meat with pepper and salt.

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

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

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

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

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

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

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

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

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

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

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

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

Bon Appetit!

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

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

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

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

The most important stage 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 out of blood residues. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.

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

Then grease with mayonnaise sauce on all sides.

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

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

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

Cut when it cools down a little.

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

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

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

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

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

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

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

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

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

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

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

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

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

There is one subtlety in cooking. For the first 30 minutes, it is advisable to bake the meat and cheese in foil. So the cheese won't cover golden brown ahead of time, and the dish does not dry out. Everything will languish at first, and then brown evenly.

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

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

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

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

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

Peel and chop onions and carrots. Pour some vegetable oil into the pan, heat well on high fire... Pour onions and carrots into the pan.

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

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

Sprinkle each layer with salt and black pepper to taste.

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

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

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

You can serve pork with sauté or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

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

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

• 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 thawed (steamed) state.

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

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

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

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

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

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

Recipe 7: juicy pork in the oven with Italian herbs

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

• pork (part of the shoulder or ham with the skin) - 2 kilograms,
• salt,
• ground black pepper,
• dry italian herbs,
• garlic 3-4 cloves,
• vegetable oil - 1 tablespoon
• ready-made table mustard - 2 tablespoons,
• French mustard (grains) - 1 tablespoon
• 1 egg yolk
• oatmeal (or 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 are preparing the icing for the meat. Combine mustard with French mustard. Add to them chicken yolk and rub it all thoroughly. Then mix with oat flakes(or bread crumbs). It remains to add a spoonful of vegetable oil to all this and mix.

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

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

This must be done on both sides.

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

Send to an oven preheated to 180 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

pork pulp (weighing about 1.2 kg)

2-2.5 tsp salt

5 pieces. bay leaves

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

Level of difficulty: it's incredibly simple

Proposed action:

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

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

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

Add salt to the meat first.

Then we start up the usual black pepper.

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

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

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

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

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

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

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

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

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

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

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

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

So let's get everything ready necessary ingredients for roasting pork in pieces in the oven and let's start cooking!

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

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

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

Form with ready-made dish extract from oven and let the baked pork cool slightly.

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

Almost any housewife in the kitchen will always have such an accessory as baking foil. It is very convenient to use, dishes are obtained with an incredibly rich, mouth-watering aroma and gorgeous taste. In this article, we will tell you all about cooking pork in the oven in foil.

Roasting pork in foil in the oven on the one hand requires a considerable amount of time, on the other hand, while the dish is baking, you can spend time preparing salads, side dishes, snacks and other dishes.

To begin with, you should decide on the dish that you will make, as well as what kind of meat to choose for it. For baking, different parts of the pig carcass, both pulp and meat on the bone, are suitable.

A piece baked as a whole looks especially impressive on the table. Ideal for its preparation pork neck, because it has many veins that give juiciness and tenderness to the dish.

To get tasty, juicy meat, it is very important to select and cook correct marinade... TO pork meat sauces based on lemon, onion, mustard are better suited. Not worth leaving to pickle meat ingredient in enameled or metal dishes.

If you have very little time to prepare food, make punctures and cuts in a piece of meat, so it will soak faster and absorb the aromas of seasonings.

How much to bake pork in the oven in foil?

It is easy to check the readiness of the dish - just pierce a piece and look at the juice that has evolved. A clear, light liquid indicates that cooking is complete.

It is important to observe the temperature regime and be guided by the size of the baked meat.

How bigger piece, the longer it takes for it to bake evenly and properly.

The average amount of time required to roast 1 kilogram of pork is one hour.

Fragrant pork in the oven in a piece of foil.

When baking a whole piece, culinary experts recommend using the neck of the carcass or a spatula for this, always with a layer of fat. It is the fat that gives juiciness to the finished dish. But do not take excessively fatty meat, as the taste may deteriorate, and it is also unhealthy.

To cook delicious pork in the oven in foil, we need:

• Pork neck - 1.5 kg;
• Garlic - 2 heads;
• Ground black pepper;
• Salt.

Peel the heads of garlic, cut each slice into 3-4 longitudinal parts.

The amount of garlic depends on the size and personal preference, so be guided by your personal taste as well as the size of the meat ingredient.

We thoroughly rinse a piece of the neck in cold water dry with kitchen paper towels. We make cuts in it with a sharp knife 1-2 centimeters deep, put pieces of garlic in each hole.

Rub the meat on all sides with salt and pepper to your taste. Seasonings or dried herbs can be added to enhance the aroma if desired.

Wrap the prepared neck tightly with foil, send it to an oven preheated to 180 degrees. Cooking for 1.5 hours, during the baking process, do not violate the integrity of the foil wrapper until the end of the specified time.

After an hour and a half, open the foil, increase the temperature to 220 degrees, pour the juice over the top of the piece. Bake the dish in this form until a golden, appetizing crust appears.

Pork medallions baked with vegetables.

Sometimes we want to decorate the table with a delicious hot one, but nothing comes to mind. It is in such cases that a seemingly simple dish that is easy to prepare can become a real highlight of the festive table.

All thanks to the beautiful display of products - an accordion. What's more, it's incredibly nutritious and satisfying. For cooking, you need the following products:

• Pork loin from 6-8 pieces;
• Eggplant - 1 pc.;
• Onions - 1 pc.;
• Bulgarian pepper - 1 pc.;
• Carrots - 1 pc.;
• Salt, spices.

Wash the loin in cold water, pat dry with paper towels, check for small pits residues. Divide the meat into portioned steaks, rub spices and salt on each side.

Wash the vegetables under the tap, prepare them for baking. Cut the onion into half rings, the eggplant into slices. Remove pits and cores from peppers, then cut into longitudinal strips.

Spread a piece of foil long enough to wrap the accordion on a baking sheet. In the middle, lay out alternately eggplant, onion, meat, pepper and so on. Put the pork steaks with the fat on top, it will melt, saturate the whole dish with juice.

We close the ends of the foil over the top of the dish, set to bake for an hour and a half at 180C.

If desired, 5 minutes before the end of cooking, you can sprinkle with grated cheese and fresh chopped herbs.

Portion chops with mushrooms and cheese in foil.

Pork with cheese in the oven is always welcome appetizing dish... Thanks to the cheese product, the meat is especially tender and juicy. You can also experiment with the marinade, thanks to which you get a new interesting taste every time.

Required Ingredients:

• Portion loin - 6 pieces;
• Soy sauce - 75 ml;
• Sour cream - 3 tbsp. spoons;
• Fresh champignons - 300 grams;
• Hard cheese - 150 grams;
• 1 large onion;
• Seasoning to your taste;
• Salt.

Beat the pieces of meat with a special kitchen hammer on both sides. To avoid splashing meat juice, it is advisable to wrap them with cling film.

Put each portion in separate foil sheets, salt immediately before baking. Grease with sour cream on top, put mushrooms cut into slices, chopped onions and grated cheese.

We wrap each portion, send it to an oven preheated to 180 degrees for 1 hour.

Pork roll with spices in foil.

Roll is great option snacks for a celebration or family dinner... The variety of seasonings allows you to experiment with flavor and aroma depending on your preference.

Fillings can also be different: mushroom, nut, dried fruit and others. In this recipe, we describe the most common way to cook pork roll in the oven in foil.

• Pork peritoneum - 1 kg;
• Garlic - 4-5 cloves;
• Soy sauce - 4 tablespoons spoons;
• Sunflower oil - 4 tbsp. spoons;
• Spices;
• A mixture of ground peppers;
• Salt.

The belly of a pig carcass is ideal for a roll; sometimes it is made from minced meat or minced meat.

Rinse the peritoneum in cold water, let it dry a little, beat it lightly with the back of the knife.

Cooking the filling: for this, in a bowl you need to mix vegetable oil, soy sauce, crushed garlic, spices, salt. If you are a lover of spicy dishes, you can add adjika.

It is necessary to rub the peritoneum abundantly with the mixture, roll up a tight roll, tie culinary thread... Rub the remaining sauce on the outer sides of the roll, wrap with foil, make several punctures with a toothpick.

We spread the workpiece on a baking sheet, send it to the oven to bake at 180 degrees for 1.5 hours. After the time has passed, let the roll cool for a couple of hours, only then remove the threads and serve.

Foil-wrapped potatoes with meat is a classic recipe.

A simple recipe that many hostesses love very much for its simplicity and wonderful taste. For cooking you will need:

• Pork tenderloin - 0.5 kg;
• Potatoes - 8-10 pcs.;
• Greenery;
• Spices: pepper, cumin, paprika;
• Salt.

Be very careful with the choice of meat - depending on the amount of fat, you can understand whether you need to marinate the meat or not.

If you have fillets without fat in your arsenal, then in tandem with potatoes when baking, the dish may turn out to be dry. Suitable as a marinade, for example, based on mayonnaise, vinegar, sour cream and cream.

Let's start preparing products. Peel the potatoes, cut into large slices.

Wash the pork tenderloin in water, cut into medium-sized pieces, mix with salt and spices in a deep bowl, let it brew for 30-40 minutes.

Line a baking dish with foil, drizzle with olive or sunflower oil... We wrap the edges of the sheet so that there is a small hole on top for the steam to escape.

We put the mold with the workpiece in an oven preheated to 200 degrees for 1.5 hours. At the end of the specified time, do not serve immediately on the table, give the dish a little time to infuse in the cooling oven.

Garnish with fresh herbs when serving.

The following spices are best suited for roasting pork: any kind of pepper, rosemary, garlic, thyme, basil.

When roasting pork in one piece, you can pre-fry the meat in a pan on each side until a light crust is obtained. With this processing, the juice inside the meat is, as it were, sealed. As a result, after baking, you will get a very tender, juicy dish.

If you marinate meat for a long time (more than 30 minutes), do not put salt in the marinade. It will draw moisture out of the pork, making the dish dry.

In addition to pickling, you can stuff the meat with garlic, herbs, carrots and other vegetables.

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

And in one, and in another version, the meat will be very tasty - tender, soft, juicy, with aromas of spices and spices. It is better to marinate it the day before, in the evening, and keep it in the refrigerator for 10-12 hours or even a day, long-term marinating will be beneficial. And you can also bake a piece of pork in advance, and before serving to the table, heat it up or make cold cuts of meat. Although, for my taste, it tastes better in the heat of the heat, I try to time the time so as to get it out of the oven and immediately onto the table.

Oven baked pork recipe

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

How to bake pork in the oven as a whole

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

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

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

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

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

How much to bake pork in the oven

Pieces of meat of different sizes are baked different time and at different temperatures. Standard recommendations: for a small piece of pork weighing 1-1.2 kg. it will take an hour and another 10 minutes for a safety net, the temperature is 180-200 degrees. Look at the strength of your oven - if it's weak, then 200 degrees, if it bakes well and quickly, then 180 is enough. After turning off the heat, leave the meat for 10-15 minutes to "rest"

For a large piece, the time is calculated according to the following principle: for every 500 grams of meat (pork), 30 minutes at a temperature of 180-190 degrees + another 30 minutes for baking. For example, it will take 2 hours and 30 minutes to bake a 2 kg piece of pork.

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

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