How to bake meat in the oven with a whole piece. In the oven, meat dishes

Roasted pork dishes have been known since ancient times. At the feasts of the Russian nobility, there was always a ruddy pig with vegetables in the center of the table. Then fragrant meat was cooked in ovens. Ovens are now in use. But if you know how to cook juicy pork in the oven, you can arrange a real royal feast in an ordinary city apartment.

Advantages and disadvantages of baked pork meat

Pork is used in culinary recipes in many countries of the world. With proper preparation, it is not only tasty, but also healthy:

for a healthy heart, blood vessels and potency due to the high content of zinc and magnesium;
for strong bones due to the perfect balance of amino acids;
for cell regeneration and mental balance due to arachidonic acid, vitamin B12 and selenium.

The high fat content of pork has both positive and negative sides. It helps restore vitality. But although there is much less cholesterol in pork meat than in butter or eggs, you should not lean on it if you have atherosclerosis or you need to lose weight.

The increased content of growth hormones, lipids, histamines and the risk of infection with helminths during poor-quality cooking are also attributed to the harmful qualities of pork. This meat is not recommended for cholecystitis and duodenitis, gout, individual intolerance and atherosclerotic vascular lesions.

Only high quality young pork is suitable for roasting. It can be distinguished by a pale pink base with a slightly matte cut and white fatty streaks. If they are yellow, this is the meat of an old animal. Soft and juicy it does not cook. You can store fresh tenderloin in the cold for no more than two days, frozen meat - five days, in the freezer - up to six months.

How to marinate pork

To make pork dishes especially tender and fragrant in the oven, the meat is pre-marinated and then baked in a culinary sleeve, foil or in a special form. In the latter case, it will resemble stew in consistency. The marinating process is simple: pork tenderloin is flavored with salt and seasonings, if necessary stuffed and stewed in marinade sauce for 2 hours or longer.

Which pork marinade for baking in the oven is best suited:

dry white or red wine(can be diluted with an equal amount of mineral water);
lemon juice with the addition of wine vinegar or kiwi slices;
kefir or unsweetened yogurt;
beer;
vodka with mineral water and soy sauce.

The last marinade for pork meat in the oven is often used in Chinese cuisine.

After marinating in the cold, the semi-finished product must warm to room temperature before being sent to the oven. Otherwise, the middle of the dish will be damp.

You can bake fragrant pork without pickling. But it should be salted shortly before the end of cooking, otherwise the meat will be harsh.

How to cook delicious pork

For each recipe, a specific piece of carcass is taken. Ideal for roasting are ham, loin, neck, shoulder and back. There are many options for cooking pork in the oven. But they are all divided into two groups - baking in a large whole piece or in small slices.

There are several nuances of this method of cooking pork meat:

If lean meat is available, it is necessary to marinate it. Alternatively, you can stuff it with lard. Or combine both processes.
When cooking in a special form, do not cover it with a lid. Then the meat will have an appetizing crust.
For cooking in foil or sleeve the ideal temperature is 180 degrees. Without "packing" - 200-220 degrees for the first quarter of an hour and 160-180 in the future.

How long to bake pork in the oven in foil, in a sleeve or in a form? It depends on the cooking method and the size of the piece.

A large chunk in a package will take about an hour and a half, and for chops, half an hour will be enough.

Readiness is easy to determine: just pierce the crust with a knife. If the juice is clear, without a pink tint, the meat delicacy can be taken out and served to relatives and guests.

Simple and delicious ways to bake

If you know how to bake pork in the oven with a piece correctly, you can do without unnecessary hassle. And the result will be amazing!

Recipe for pork baked in the oven in foil

The secret of popularity is in the unique aroma, enhanced by the foil shell.

Ingredients:

750 grams of boneless pork meat;
carrot;
salt, black pepper, ginger powder and spices - oregano, thyme;
a glass of dry wine, preferably white;
two garlic cloves.

Cooking method:

To get a delicious crust, 10 minutes before the end of the process, you need to open the shell.

Pork baked in the oven in a sleeve piece

Using a cooking sleeve simplifies the already not too tiring cooking process.

Ingredients:

850 grams of boneless meat;
four garlic cloves;
salt, bay leaves, allspice, red and black pepper, paprika;
two large spoons of mustard.

Cooking method:

Dry the washed pork with napkins and sprinkle with a mixture of ground peppers.
Wrap in cling film and marinate in the fridge for 3 hours.
Preheat the oven to 200 degrees.
Remove the film from the meat blank, make three cuts of different depths and push the garlic cloves into them.
Salt, coat with mustard.
Put bay leaves on top and immerse in the mold, and then into the sleeve, slightly cutting it 4 times in the upper part to release excess steam.
Reduce the heat to 180 degrees and send the meat to cook for an hour.
Take out the pork and remove the sleeve, put it back in the oven for a quarter of an hour. This will make a delicious crust.

If the sleeve is left on, the pork will be more tender.

Exquisite recipes from France

Skillful French chefs know how to create culinary masterpieces from pork meat. Why not repeat their experience. A little diligence and - voila: a delicacy worthy of a chic restaurant. Bon appetit!

Delicate carbonate with Provence herbs

Pork carbonate is different and melts in your mouth, and Provence herbs give it a sophisticated flavor.

Ingredients:

two kilos of pork;
Provence herbs, salt and black pepper;
seven garlic cloves;
three fresh tomatoes;
70 ml of olive oil;
200 ml tomato paste.

Cooking method:

Put the crushed slices into the oil and let it brew for 30 minutes.
Combine with pasta, pepper and Provence herbs.
Washed and dried with a paper towel, coat the pork with the resulting sauce and place on a sheet of foil. Topped with sliced tomatoes.
Wrap the foil and send the workpiece to the refrigerator for 4 hours.
Let the chilled semi-finished product stand for an hour at room temperature.
Bake in the oven for an hour and a quarter (temperature - 180 degrees).

The finished carbonate is cooled and put in the refrigerator to “ripen” for 3 hours.

French pork meat in the oven

Meat is rarely prepared in this way in France, although the recipe was invented in this country. It was created for a Russian count. Maybe that's why pork in the oven with tomatoes and cheese has taken a strong place in Slavic cuisine.

Ingredients:

700 grams of pork neck;
fat mayonnaise, salt and black pepper;
two heads of onions;
two large tomatoes;
250 grams of hard cheese.

Cooking method:

Cut the neck into portions one and a half centimeters thick across the fibers.
Beat the slices with a special hammer so that they become flat.
Salt and place on a greased baking sheet.
Chop the peeled onions into rings, tomatoes into circles.
Lay the onion on the meat "medallions", on top - a layer of mayonnaise.
Season the tomatoes with pepper and put on mayonnaise.
Sprinkle with grated cheese and send to the oven, which should be heated to 180 degrees.
Bake 35-40 minutes.

Pork neck perfect for this dish due to the delicate fat layer. But if you wish, you can bake slices like this from another part of the carcass.

Alsatian pork with prunes

An unusual combination of flavors will surprise even the most demanding gourmets. At the same time, pork baked in the oven, according to the recipe with the photo, is not so difficult to prepare.

Ingredients:

1.2 kilograms of pork fillet;
750 grams of prunes;
a glass of dry white wine and plum liqueur;
two large spoons of currant jelly;
salt, cloves, ground black pepper;
four heads of ordinary onions and four - shallots;
40 grams of butter and 30 ml of olive oil.

Cooking method:

The finished fillet is cut into slices and served with a jug of berry sauce.

Interesting ideas for lovers of barbecue and meat in pots

Not always the weather allows you to get out for a picnic. But why not have a barbecue party at home? If you have a working oven, a brazier is completely optional.

Pork skewers in the sleeve in the oven

This dish is prepared quickly and deliciously at home. You can choose any marinade to your liking.

Ingredients:

a kilo of pork shoulder;
salt and a mixture of peppers, barbecue seasonings;
five heads of onions;
one and a half large spoons of lemon juice, the same amount of granulated sugar.

Cooking method:

Cut the washed shoulder blade into pieces, beat off and salt.
Chop onions into rings.
Combine with spices, mix with rings of one onion and mash with your hands until juice is formed. Send to the refrigerator to marinate.
Marinate the remaining onion rings, scald with boiling water and marinate in a mixture of granulated sugar, lemon juice and vinegar.
Put the meat and onions in the culinary sleeve, put in the oven for an hour and a half (temperature 200 degrees).
10 minutes before the end, cut the sleeve so that the meat is browned.

Skewers are also cooked from pork in the oven. It will look almost like the one that is fried on the grill. The ingredients are similar, but before being sent to the oven, the meat is fried on both sides and put on bamboo skewers. Then 20 minutes kept in the oven at 220 degrees.

Roast pork in a pot with potatoes

Fragrant meat in pots is the best fit for a family celebration.

Ingredients:

half a kilo of pork neck;
250 grams of champignons;
1.2 kilograms of potato tubers;
100 ml of meat broth;
100 grams of cheese, sour cream, mayonnaise, margarine;
two onions, carrots;
as many cloves of garlic.

Cooking method:

Cut the neck into cubes and marinate in lemon juice (you can add spices).
Fry pieces of pork, potatoes, onions, mushrooms and carrots in margarine and put in pots in layers, starting with the neck.
Pour mayonnaise with broth and mix with sour cream and crushed garlic cloves.
Fill the pots with sauce and bake in the oven, covered with lids, for an hour and a half (temperature 220 degrees).

Components can be put either in one large pot, or in small ones according to the number of eaters.

Baked pork meat goes well with any additives: even with vegetables, even with cereals, even with pasta. And if the choice fell on cooking pork with potatoes in pots in the oven, a side dish is not needed at all.

Pork cooked in the oven is very juicy, tender and ruddy. No other type of meat compares to the taste of a pork chop or tenderloin. Thanks to the huge number of recipes, pork can be cooked differently every time.

How to cook pork baked in the oven

For this purpose, a shoulder blade, ham or neck is ideal. Before baking, you can not cut off the fat - so you get the most juicy dish. However, in this matter, it is worth focusing on your taste. How to bake pork in the oven? The ideal dish for this is a heat-resistant form or a thick-walled frying pan. If you're marinating meat, it's best to soak it in a non-oxidizing enameled bowl or saucepan.

Recipes for cooking pork baked in the oven

In each country, pork is cooked differently, and any of the options turns out to be very tasty, because it is almost impossible to spoil this meat. A huge number of dishes can be prepared from pork parts in the oven - these are classic chops, French meat, roast in pots, ham on a spit, etc. Marinades and accompanying meat products - spices, vegetables also play an important role in shaping the taste.

in foil

This method of roasting pork parts allows you to get a very fragrant, juicy, tasty dish. During its preparation, the meat should be placed on the shiny side of the foil so that the heat is reflected inside the pulp. To test for doneness, unwrap the top of the wrapper and poke a piece of tenderloin with a long, thin knife: if the juice runs out clear and the point goes in easily, the foil-wrapped pork is done. Below is a recipe with a photo of how to cook the dish.

Ingredients:

medium carrot;
dry white wine - 1 tbsp.;
pork pulp - 0.8 kg;
seasonings;
garlic cloves - 2 pcs.

Cooking method:

If necessary, remove bone, excess fat from the meat piece.
In an enamel saucepan, combine wine with bay leaf, oregano, and other spices of your choice.
Place the tenderloin in the marinade for a couple of hours, leaving the container in the kitchen.
After the pulp, remove from the liquid, dry with a paper towel, rub with salt, pepper, seasonings.
Cut the meat in several places and place on the shiny side of the foil. Place garlic cloves and sliced carrots on top of a piece.
Wrap the food in foil, sealing the edges tightly. Send the baking sheet to the oven for an hour, setting the temperature to 200 degrees. In order for the top of the dish to acquire a beautiful ruddy, 10 minutes before the end of cooking, slightly open the foil.

Up your sleeve

Thanks to this recipe, you can please your loved ones with delicious boiled pork, which is equally good cold and hot. Any pork part will do, because even lean meat baked in a bag does not dry out, remaining juicy and soft. Such a dish can be prepared for a festive feast or for no reason to please your family by serving pork baked in a sleeve for dinner. How to cook delicious using the oven?

Ingredients:

seasonings;
pork carbonate - up to 1.5 kg.

Cooking method:

Clean, dry the carbonate.
Prepare a mixture of seasonings, which carefully rub a piece of meat on all sides. Leave the carbonate in the refrigerator for a couple of hours.
After placing the carbonate in the sleeve, poke a few holes in it with a toothpick (this will prevent the bag from tearing during baking).
Twist the ends of the sleeve on both sides and place the meat in the mold.
Pork baked in the oven is cooked for at least 50 minutes at 220 degrees.
The boiled pork should be served on the table, cut into portions.

in the marinade

The meat is especially soft and juicy if marinated beforehand. Baked pork is combined with sour marinades - dry white wine (red is more suitable for lamb / beef), apple or wine vinegar, lemon juice. Experienced chefs advise marinating pork meat at room temperature for the first hour or two, and only then put it in the refrigerator. How to cook marinated pork baked in the oven?

Ingredients:

soy sauce or mustard - 1 tbsp. l.;
onions - 2 pcs.;
shoulder blade, neck or loin - 0.8 kg;
garlic cloves - 4 pcs.;
fresh juice of 1 orange;
white wine - 60 ml;
ground seasonings, including red pepper;
greens.

Cooking method:

Pour wine into a separate container, add crushed garlic, spices. After 20 minutes of infusion, strain the liquid through a strainer. Add orange juice, soy sauce or mustard to the marinade.
Place portioned pieces of meat together with onion half rings in a deep plate, mix.
Pour the meat with marinade, cover and leave for 3 hours (the first hour in the kitchen, then rearrange in the refrigerator).
Place a colander in a bowl, let the meat drain. Then strain and pour into a clean bowl.
Put the meat pieces with onions in a thick-walled pan or heat-resistant form, cover the container with foil or a lid and bake for half an hour.
Then you should pour the meat with marinade and cook it for another 20 minutes, removing the lid / foil.
Pork, quickly baked in the oven, should be served with potatoes, herbs, and vegetables.

Pork chop baked in the oven

As a rule, chops are cooked in a pan, but they are no less tasty when baked in the oven. With this heat treatment, the dish retains its juiciness and softness. If desired, pork chops in the oven can be supplemented with onions, mayonnaise and cheese - this combination is suitable for a festive dish. The meat of this preparation is in perfect harmony with potatoes and pasta. How delicious to bake pork in the oven?

Ingredients:

bulb;
seasonings;
medium-sized tomatoes - 2 pcs.;
low-fat mayonnaise - 3 tbsp. l.;
pork tenderloin - 0.6 kg;
greens;
Dutch / Russian cheese - 120 g.

Cooking method:

Grease a baking sheet with oil, put onion rings on it.
Lightly beat off medium pieces of meat with a knife / hammer and rub with seasonings. Lay them on top of the onion.
Place thin slices of cheese on top and pour over the products with a layer of mayonnaise.
Put a circle of tomato on each piece of tenderloin, top with cheese chips and finely chopped greens.
Send the dish to bake for 35 minutes, then serve hot with any side dish.

With cheese

Every housewife should cook this dish at least once: it is simple, but, nevertheless, very tasty. Experienced chefs add others to the standard list of products, based on their own taste. To make pork in the oven with cheese juicy, it is important to pre-marinate it for a couple of hours with onions and seasonings. Meat is best served with fresh vegetables. How to cook pork in the oven?

Ingredients:

mayonnaise - 100 ml;
any hard cheese - 200 g;
pork pulp - 0.8 kg;
onion - 150 g;
spices.

Cooking method:

Cut the meat tenderloin into portions up to 2 cm thick, beat off both sides with a knife, put on a prepared baking sheet.
Cut the onion into half rings, finely grate the cheese.
Combine mayonnaise with spices and process each serving of tenderloin with this mixture. Combine the meat with onions, let it stand for an hour, then put it on a baking sheet. In this case, the pieces are best placed close to each other.
Put the onion and grated cheese on top of the pulp. Send the baking sheet to the oven, heated to 180 degrees.
How long to bake pork in the oven? This will take half an hour. Check the readiness of the meat with a thin knife or fork, making deep punctures.
Serve the meat dish with fresh herbs and vegetables. Potatoes baked on the same baking sheet can serve as a side dish.

With vegetables

Red meat belongs to the category of heavy food, however, if you choose the right part of the carcass and the method of preparation, it can be as easy to digest and healthy as possible. Pork with vegetables in the oven is one of the healthiest red meat recipes. At the same time, tenderloin will be an ideal choice for this dish. Below, in detail and with a photo, it is described how to bake pork in the oven.

Ingredients:

Bulgarian pepper - 3 pcs.;
oregano, thyme, cumin powder;
pork tenderloin - 0.5 kg;
asparagus - 8 pcs.;
dessert white wine - ½ tbsp.;
champignons - 0.3 kg;
butter - 30 g.

Cooking method:

Previously, the tenderloin should be poured with wine with spices
After half an hour, put the pulp on a greased baking sheet.
Mushrooms, along with vegetables, are crushed and placed with meat on a baking sheet.
Sprinkle pork flesh with seasonings on top, place small slices of butter. Bake the tenderloin for 40 minutes, turning on the medium oven mode (about 180 degrees).

With potato

This pork recipe will be useful for those who are planning a festive table. Meat and potatoes are baked together, which saves time. It takes only an hour and a half to prepare the dish. The dish turns out very fragrant, satisfying and tender. In addition, pork baked in the oven with potatoes will serve as an excellent homemade.

Ingredients:

Dutch / Russian cheese - 100 g;
pork pulp - 0.6 kg;
garlic cloves - 4 pcs.;
onions - 5 pcs.;
potatoes - 6 pcs.;
mayonnaise - 100 ml;
spices.

Cooking method:

Grate the cheese, peel the garlic, push through the press.
Wash the meat, cut into not thick plates, lightly beat off.
Peel the onion and potatoes, chop into half rings.
Place the meat pulp in an oiled form, sprinkle with garlic gruel and onion slices. In this case, the meat should be completely covered.
Potatoes should be placed on top, then the dish is sprinkled with cheese chips and poured with mayonnaise.
Preheat the oven to 200 degrees, place the mold inside. After 40 minutes, serve browned juicy pieces of meat with potatoes and fresh vegetables.

With sour cream

The recipe below is very simple and economical, while the dish turns out to be tender, tasty and goes well with absolutely any side dish. Preparing pork in sour cream in the oven is very simple, so this version of the recipe is very popular with busy housewives. The components of the meat marinade can be honey and Dijon mustard, thanks to which the dish gets a pleasant spicy-sweet aftertaste. Below, a classic recipe for cooking with sour cream is described in detail and with a photo.

Ingredients:

sour cream 20% - 200 ml;
any hard cheese - 200 g;
tenderloin - 0.5 kg;
Dijon mustard - 50 g;
seasonings;
honey - ½ tsp

Cooking method:

Cut the pulp into medium pieces, beat off for a short time, marinate by mixing sour cream with mustard and honey.
Place the pieces on a baking sheet, season with seasonings and send to bake for 15 minutes.
Grate the cheese and sprinkle on the pulp after the specified amount of time. Send the pan back for another 15 minutes, after which the pork, baked in the oven, will be ready.

Video

Juicy pork baked in a piece in the oven is an excellent dish: you can serve it on the table as a cut, put it on plates with side dishes and salads, take it with you on a picnic in the form of sandwiches ... And it is very easy to cook it! You only need 10 minutes to process the meat and wrap it in parchment, and the oven will do the rest. Well, the secret, because of which pork baked with thyme will turn out juicy, you will now find out.

Ingredients

Pork (adrenal is best) - 1.5 kg in one piece
Garlic - 3 cloves
Dried thyme - 2-3 sprigs (or 2 pinches of chopped dried thyme)
Salt - to taste
Black peppercorns - 10 pcs.
Vegetable oil for greasing parchment

Also make sure that at the time of cooking you have a form with high sides. During roasting in the oven, the pork will release a lot of liquid, so it is important that the juice does not spill out of the mold. Additional "tools" for baked pork are parchment and thread to tighten it.

Recipe for juicy pork roasted in the oven

Prepare all foods.

1. Rinse the pork well and cut off excess fat with a knife. Arrange the piece on the kitchen board so that you have access to three sides of the meat. Rub the pork on all sides with salt, don't forget to salt the bottom as well.

2. With a sharp knife, make shallow holes in a piece of meat and put black peppercorns in them. Try to evenly space the peas throughout the meat.

3. Peel the garlic and cut each clove into 4-5 layers. Make slits in the meat a little larger than for the peppers, and put the pieces of garlic in them.
4. The secret, thanks to which the meat will turn out very juicy and tasty, lies in the parchment. If or up your sleeve, you are unlikely to get such a great result that comes out in parchment! If you are using white parchment, lay it out in front of you, place the stuffed meat in the center, garnish with thyme sprigs, and roll up. But if you have beige parchment, be sure to grease it with vegetable oil, otherwise the meat may stick to the paper during baking.
5. Wrapping the pork in parchment, tie it with strong threads so that the meat keeps its shape. Place in a baking dish and place in the oven preheated to 180 degrees.

Step-by-step recipes for cooking delicious and juicy meat in foil in the oven with a whole piece

2017-09-28 Victoria Babukh

Grade
prescription

5857

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

14 gr.

carbohydrates

5 gr.

197 kcal.

Option 1: Juicy meat in a whole piece in the oven in foil - the original recipe

The real decoration of any festive feast is a large piece of meat baked in the oven - a classic of Russian cuisine. It is not difficult to cook any meat in the oven if you know what you should especially pay attention to during the cooking process.

Choosing a good piece of young juicy pork, lamb, beef, deboning (removing films, tendons), marinating and, finally, the correct temperature during baking are the basic principles for preparing a festive dish.

Ingredients:

Neck (or tenderloin) beef 2.1 kg
Garlic 25 g
Olive oil 40 ml
Oregano 10 g
Basil 15 g
Rosemary 8 g
Thyme 10 g
Black pepper 9 g
Butter 120 g
Mineral water with gas 1 l
Honey 70 g
Chili ground 30 g
Dried paprika 150 g
Mustard seeds 50 g
Coriander (grains) 15 g
Red dry wine 30 ml

Cooking technology:

Always keep in mind that the weight of meat after baking is reduced by almost half in order to correctly calculate the yield of the finished dish. Since the calorie content of baked meat is quite high, on average, about 100 g is consumed per serving.

Clean the washed piece of meat from the film, if necessary. Make several deep cuts in it with a knife so that the marinade easily penetrates deep into the tenderloin.

Transfer the processed piece of beef to a deep container. Fill it with sparkling mineral water, cover and refrigerate for one or two hours. The trick is that mineral water contains all the necessary salts, and the gas bubbles will help it penetrate the pulp faster. Water, mineral salts and carbon dioxide inside the meat will help to keep it juicy and original volume when baked.

Put dried herbs and spices in a mortar, except for dried paprika and mustard seeds, grind.

Pour the olive oil into the heated pan, then add and melt the butter. Put the garlic, after cutting it into thin slices, pour the contents of the mortar into the hot oil. Stir and set the pan aside. The aroma of spices is better revealed and retained in the oil, and the oil, soaking into the meat, will make the flesh very spicy.

Remove the meat from the water, dry it with a napkin, put it on a sheet of foil, and carefully grease the piece, on all sides, with the oil mixture. Wrap the meat tightly, place in a baking dish, and place in an oven preheated to 180°C for 2 hours.

Add wine to honey to make it more liquid. Baked meat must be given a beautiful and appetizing appearance. Take it out of the oven, unwrap it, brush it with a mixture of wine and honey, sprinkle with mustard seeds and dried paprika.

Return the meat to the oven unrolled for another twenty minutes, raising the temperature in the oven to 200°C. Sweet syrup, at high temperature, quickly caramelizes and forms a beautiful and dense crust, which will not allow the meat juice to evaporate from the inside. Honey, wine and paprika with mustard will complement the flavor of the dish and decorate the meat, sticking to the surface.

After baking, be sure to let the meat “rest” for a few minutes by leaving it in the oven off. You can cut into portions before serving, or - on the table. Serve the baked meat with a vegetable side dish and sauce. And the best decoration is lettuce and other spicy leafy vegetables, tomatoes, cucumbers, peppers. Vegetables can be placed on a dish, around the meat, but the sauce is best served separately.

For real roast beef, it takes time to prepare for baking. It is better if you put the meat in the marinade on the eve of the festive dinner, and three hours before it starts, do the direct cooking. Moreover, while the meat is in the oven, nothing will stop you from preparing snacks.

Baked meat is always tastier and healthier than sausages and other industrial-style meat delicacies.

Option 2. Meat in a whole piece in the oven in foil - pork with bacon and oranges

Pork is the most consumed meat product in the world, despite the fact that half of the world's population does not eat it for religious or ethical reasons, or believe that pork is too fatty meat and is harmful to health.

Yes, in comparison with other types of meat, the calorie content of pork is much higher, but a significant part of the fat comes out when the meat is baked, leaving only a golden crust on the surface of the piece. If this argument is not enough to bake pork meat in the oven, then add citruses or pineapples to it, which perfectly break down fats and contribute to quick and easy digestion of the dish.

Therefore, it's time to start cooking delicious and healthy meat.

Ingredients:

Pork 1.8 kg
Bacon, smoked 700 g
Oranges 3 pcs.
Black pepper
Carnation 2 pcs.
Juniper (dried berries) 10 pcs.
Coriander (seeds)
Olive oil 75 ml
Leaf lettuce 200 g
Fresh rosemary (twigs) 50 g

Cooking technology:

Wash the lean part of the pork, dry with a napkin.

Grind prepared spices in a mortar. Try to always use only freshly ground spices, because this is the only way they give the dish the fullest and brightest flavor.

Combine spices with olive oil, and rub the meat with this mixture on all sides.

Cut the bacon into thin strips, wash the oranges and cut into thin slices, along with the peel.

Put the oranges on a sheet of foil, slightly overlapping, in the shape of a rectangle or square, so that, in the “orange rug” formed in this way, wrap a piece of meat.

On top of the oranges in thin strips, crosswise, lay the smoked bacon so that a braid forms.

Put the pork on the bacon. Gently wrap the meat in these two layers of oranges and bacon, securing them in this position with foil.

The finished semi-finished product can be kept for up to two hours - on the desktop, at room temperature, or such a blank can be made overnight and kept in the refrigerator.

Bake for an hour at 180°C, then unwrap the foil, remove the orange layer, and brush the bacon with the mustard-honey mixture. Return the meat to the oven, increase the temperature by 20-30°C, and brown the surface of the meat for another 15-20 minutes.

Turn off the oven, leaving the meat in it for twenty minutes. Lay the lettuce leaves on a large flat dish; on top of them, in a circle - slices of fresh oranges, and in the center of the meat in bacon, a whole piece. Cut it into slices when serving.

Pork contains valuable arachidonic acid - more than other types of meat, and it plays an important role in lipid metabolism. In addition, unsaturated fatty acid in pork is found in a “ready-made” form, while getting it from other types of meat or meat products, the body is forced to synthesize it on its own, and arachidonic acid is practically absent from plant products.

Option 3. Whole piece of meat in the oven in foil - lamb rack with vegetables and pomegranate sauce

If lamb, then is it Caucasian or Asian cuisine, with their inherent flavor of spicy herbs? Not necessary! Of course, these peoples know better than Europeans which part of the lamb to choose and what to cook it with, but it would be the meat of a young lamb, and not only a man of Caucasian nationality, but also a simple housewife of Slavic appearance will be able to create a culinary masterpiece from it.

Trust your taste and intuition, and remember: red meat needs red sauce, with a spicy aroma and spiciness, mixed with sweet and sour taste. Such harmony is the basis of world cuisine and a win-win option.

Ingredients:

Loin and brisket, lamb (whole piece, without ridge) 2 kg
Black pepper
Red onion
Olive oil
Red wine dry 150 ml
Pomegranate juice 100 ml
Coriander
Rosemary, cilantro, thyme - 50 g each
Sugar
Wine vinegar - to taste

Cooking technology:

Much attention should be paid to the choice of lamb. The meat should be light in color and the fat should be white. Dark red lamb, cream-colored fat and wide ribs indicate that the age of the animal at the time of slaughter is over 9 months, and this circumstance will affect the quality of the dish.

Older lamb, of course, can also be cooked well, but then the meat must be marinated, brighter seasonings should be used for its preparation, and baked for a long time.

When buying lamb for a rack, be sure to ask the butcher to remove the spinous ridge - this will make it easier to work with meat.

Wash the meat and proceed to boning. Cut off the film and fat so that only the pulp remains. In the middle of the ribs, make a transverse incision with a sharp knife, on both sides. From the edge to the notch line, clean the ribs from the film.

Brush prepared ribs with oil. Heat a grill pan and brown the outside of the brisket, flipping the meat diagonally twice to get
characteristic drawing. Pre-frying is also necessary in order to melt the remaining fat in the pan, because lamb is too high-calorie meat, a difficult product to digest.

Line a baking sheet with foil, brush with olive oil. Put the garlic cloves on it, cutting them arbitrarily. Place the fried ribs on a baking sheet.

Cut the red onion and sauté until soft in a saucepan, adding olive oil, pomegranate juice, then sugar and salt in turn. The sauce should be of medium thickness. At the end of the stew, add wine, freshly ground spices and finely chopped cilantro, rosemary and thyme. Let the sauce simmer, then remove the stoves, beat with a blender to chop the pieces of onion and herbs.

Pour the sauce over the meat, cover with a second sheet of foil, seal tightly and place in the oven at 180°C for fifteen minutes. During this time, the lamb will be saturated with the aroma of spices.

Take out the pan, remove the foil from the top. Brush the outside of the ribs with sweet and sour sauce. Switch the oven to maximum power, and return the meat, but already open, for five minutes or a little more, to bake a golden crust.

Turn off the oven, hold the meat in it until it cools to 50-60 ° C, divide the ribs into portions with a sharp knife, put on a dish.

While the meat is cooling, cut the peeled potatoes and eggplant into rings of medium thickness and bake until cooked on the grill. Cut the sweet pepper into slices, and also fry, pre-greasing with vegetable oil. Wash the broccoli, sort into florets and boil in salted water.

Decorate the dish by spreading baked vegetables around its perimeter, around the meat, add sprigs of fresh herbs.

Cut mutton fat can be used for minced meat and other dishes.

Option 4. Meat in a whole piece in the oven in foil - homemade boiled pork

A good piece of homemade boiled pork is an excellent component for a sandwich and a hearty breakfast. Such meat will always decorate the snack table, no worse than expensive raw smoked sausage.

Ingredients:

Pork (tenderloin) 1 kg
Pepper
Garlic
Bay leaf
coriander seeds
Dijon mustard 90 g
Honey 50 g
Carnation
Wine vinegar 75 ml
Vegetable oil 30 ml

Cooking technology:

Wash the tenderloin, peel off the films, cut off the fat. Dry the meat with a paper towel, put it on a sheet of foil greased with vegetable fat.

Mince the garlic. Black pepper, bay leaf, coriander seeds and cloves should be taken in any quantity, crushed in a mortar, combined with garlic, mustard, honey and vinegar.

Thoroughly rub the meat with the prepared mixture, wrap in foil and put the meat in the refrigerator overnight.

The next day, preheat the oven to 180°C. Put the meat on a baking sheet and bake for 50 minutes. Unwrap foil, add heat, and bake until golden brown, 15 to 20 minutes.

After twenty minutes, the meat can be served at the table, cut into portions. The ham can also be eaten cold.

Try to strike a balance between very fragrant spices and those that have a less pronounced smell. In addition, it is important that the spices do not drown out the smell of meat.

Option 5. Meat in a whole piece in the oven in foil - beef with carrots, pistachios and bacon

This recipe is easy to prepare, but stuffed meat is worthy of the most exquisite holiday table. It is especially pleasant that this dish does not take much time. Like homemade boiled pork, beef prepared in this way can be consumed cold.

Ingredients:

Lemon 1 pc.
Pistachios 150 g
Carrots, peeled 300 g
Salted bacon (or smoked bacon) 500 g
Pepper mix 20 g
Coriander 15 g
Rosemary 70 g
Olive oil 100 ml
Beef 2.5 kg
Cloves 5 g
Garlic 50 g

Cooking technology:

The ideal beef for baking is the neck, shoulder and tenderloin. Try to choose light red meat.

Prepare the meat: wash, remove the film. Make deep cuts with a sharp knife, all over the surface of the piece.

Cut the lard, peeled carrots and cloves of peeled garlic into large bars. Stuff the meat with prepared ingredients.

Lightly fry pistachios, coriander and pepper grains, cloves in a dry, heated frying pan until a strong aroma appears. Grind in a mortar. Add lemon zest, juice and vegetable oil to them. Stir the mixture thoroughly until smooth.

Rub the meat with the prepared nut mass. Wrap in foil. Put the prepared piece in the refrigerator for 3-4 hours. You can leave it like this all night. After baking for 2.5 hours at 220 ° C, unfold and put in the oven for another 20-30 minutes to form a crust.

Any meat baked in the oven will become a table decoration, but remember that the taste of the dish depends on the choice of the main product. Do not forget to pay attention to freshness: frozen meat is not suitable for baking. Fresh meat should not be chapped; when pressed, the flesh should retain elasticity, not to mention that the surface of fresh meat should not be sticky.

Feel free to smell the meat before you buy it, and never buy marinated meat - this is a clever marketing ploy that unscrupulous sellers try to hide a low-quality product.

A big piece and the mouth rejoices, especially baked pork. Still would!

It is an ideal meat for cooking in the oven, it marinates well, turns out juicy and tender if cooked correctly.

How to do it? Here are the most interesting recipes that are worth trying.

Baked pork in a piece in the oven - general principles of cooking

For baking, the pulp or meat on the bone is used. The piece needs to be washed, then it is stuffed with garlic or simply rubbed with spices, sauces, various marinades. If there is time, then the pork can be left for 8-10 hours so that it is well soaked.

What is used for pickling:

mustard;

tomato sauces;

Soy sauce;

Mayonnaise.

All kinds of spices, herbs are added to them, it is important not to forget about salt. Sometimes the garlic is crushed, added immediately to the marinade. You can bake pork on its own or with the addition of potato tubers, such a recipe is below.

Pork is usually baked in foil or in a sleeve, but you can simply put a piece in a mold if it is small or the meat is well marinated. The cooking time depends on the size. The temperature is usually from 180 to 200. If you want to brown the crust at the end, the temperature is increased.

Roasted pork in the oven with mustard

For marinade, it is better to use mustard with grains, it will turn out tastier. Additionally, you will need a mixture of peppers, you can combine several types on your own or limit yourself to only black.

Ingredients

A piece of pork up to one kilogram;

25 grams of mustard;

Ground peppers ½ tsp;

Fine salt (at your discretion, about 1 tsp);

A spoonful of oil;

½ tsp ground sweet paprika.

Cooking

1. Rinse a piece of pork. Wipe and set aside to dry.

2. While we peel the garlic, 2-4 cloves are enough, cut into slices. Throw into a bowl, sprinkle with salt and pepper (a little), stir.

3. We take a sharp knife, make punctures in the meat, insert the pieces of garlic. We stuff all the pork.

4. Combine the mustard with the remaining pepper, with sweet paprika. Salt and stir.

5. We rub the stuffed meat with mustard marinade, put it in a bowl, stretch the cling film on top and put it in the refrigerator. We withstand pork from 3 to 10 hours.

6. Turn on the oven at 200.

7. We take out the meat from the bowl, rub it well with our hands, distributing the remnants of the marinade.

8. We tear off a piece of foil, grease the central part with olive oil, put the pork and pack it.

9. Bake for 50 minutes in the oven.

10. We take out the form with a piece of meat, cut the foil, bend the edges to the side.

11. We return the piece of pork to the oven, stand for another 15-25 minutes.

Roasted pork in the oven with potatoes

Another way to cook a piece of baked pork in the oven, but with potatoes. The tubers will be used as a whole, if they are young, then you can not clean, rinse well enough.

Ingredients

Pork up to 1 kg;

7-10 potatoes, larger than eggs;

50 g bacon or any fat;

Seasonings for potatoes;

Adjika 1 spoon;

3 cloves of garlic;

1 tsp seasonings for meat;

A couple of tablespoons of mayonnaise.

Cooking

1. Rinse a piece of meat, stuff with chopped garlic cloves. You can take more if you wish.

2. Combine adjika with mayonnaise, add seasonings for meat and salt. If there is no ready-made mixture of spices, then just salt, to taste we throw paprika, coriander, any mixture. Stir the sauce.

3. We rub the meat, leave it for at least an hour, be sure to cover it so that it does not dry out.

4. Cut the bacon into slices. You can take any fat, even smoked. Sprinkle with spices for potatoes. We make several cuts in potatoes, insert pieces of lard.

5. You can cook the dish in foil or in a sleeve. We put a piece of meat, prepared and seasoned tubers around.

6. We put at 180 in the oven.

7. After 50-60 minutes, you need to open the dish and brown the potatoes and a piece of pork until a beautiful crust. Serve together, decorating with herbs, adding vegetables.

Piece of baked pork in the accordion oven with tomatoes and cheese

To cook a piece of baked pork in the oven, you will need fresh tomatoes and hard cheese. It is advisable to marinate the meat in advance so that it turns out tasty and soaked.

Ingredients

800 g pork;

2 tomatoes;

100 g of cheese;

2 cloves of garlic.

Marinade:

3 art. l. soy sauce;

1 spoon of mustard;

Pepper, salt;

1 spoon of ketchup.

Cooking

1. Mix all marinade ingredients in a bowl. You can add any spices to taste, but you don't need a lot. Be careful with salt, as soy sauce has a rather pronounced taste.

2. On the washed piece of meat, make deep cuts on top, but do not reach the end. The distance between the incisions is 0.5-1 cm.

3. Rub the meat on all sides with marinade, leave for a couple of hours.

4. Cut the tomatoes into circles. Rub the cheese with garlic, mix together.

5. Fill the cuts in the meat with circles of tomatoes, pour grated cheese with garlic into each. If the cheese is lightly salted, you can additionally salt the filling.

6. Pack the "accordion" with the filling in foil. Bake an hour at 180.

7. Remove the pork from the oven, carefully unfold the foil. Increase the temperature by 30 degrees.

8. Bake the meat until golden brown for another 15 minutes.

Roasted pork in the oven with prunes

The recipe for a very tender and fragrant baked pork with a whole piece in the oven. If desired, you can take a little more or less prunes. The meat is baked in foil.

Ingredients

1 kg of pork;

3 g salt;

3 g coriander;

1 st. l. mustard;

130 g prunes.

Cooking

1. We wash the prunes. If it is too dry, leave for five minutes in warm water, let it soften. Grind coriander, mix with salt, add mustard.

2. Rinse the meat, dry with a towel.

3. We take a sharp knife and make cuts, but not simple ones, but with a cross.

4. We put deep prunes into the holes. If more than one thing fits, then put 2 or 3, it all depends on the size of the dried fruit.

5. Rub the meat with salt, coriander and mustard, let stand for an hour. You can leave it longer and even all night.

6. We wrap a piece stuffed with prunes in foil, send it to the oven, cook for 80 minutes. Temperature 200. If desired, the meat can be browned at the end.

Oven-baked pork with bone in a piece (knuckle)

Meat on the bone is the most delicious, especially oven-baked pork. The recipe for a stunning shank that can be prepared for a holiday or just like that.

Ingredients

3 cloves of garlic;

2 tsp mustard;

2 tablespoons of soy sauce;

Cooking

1. Rinse the shank. It is not necessary to remove the skin from the piece, but carefully examine it. If necessary, protect with a knife.

2. We make cuts across 1-2 cm deep, 3-4 is enough.

3. Peel the garlic cloves, cut into slices, stuff the shank where you can put it.

4. Mix soy sauce and mustard, add additional salt and pepper.

5. We rub the pork with the prepared sauce, pack it in foil, leave it warm for a couple of hours. If you marinate longer, you can put it in the refrigerator. It will be better if the piece lies overnight.

6. We shift it into a mold, put it in the oven. Cooking pork at 180 degrees for 2 hours. At the end, you can fry the knuckle to a crust by adding temperature and removing the foil.

Honey baked pork in the oven

Recipe for an amazing marinade for pork with honey. The meat is not only very tasty and fragrant, but also beautiful, ruddy and tender.

Ingredients

Liquid honey 1 tbsp. l.;

0.8 kg of pork;

25 ml soy sauce;

Garlic 1-2 cloves;

Ketchup any 2 tbsp. l.

Seasoning dry for meat.

Cooking

1. Stuff the meat with garlic, cut into small pieces. If desired, garlic can be used more, pork loves it.

2. Mix all the ingredients of the marinade, grate a piece.

3. Leave the meat for at least an hour. Ideally, it is better to let it lie down for 3-4 hours. Periodically turn the pork over to the opposite side so that it is soaked more evenly.

4. We pack the meat in foil. Do not pour the rest of the marinade from the bottom of the bowl anywhere.

5. We send it to the oven for an hour. We bake at 200.

6. We take out the meat, remove the foil to the sides, carefully making cuts with a knife.

7. Pour the marinade from the bowl over the pork, bake the piece for another 15-20 minutes until caramelized.

Oven-baked pork in a spicy marinade (in a bag)

Recipe for spicy boiled pork, which is prepared with natural adjika. If it is not available, then you can use a mixture of chopped hot peppers and garlic. Marinate the meat for at least 2 hours.

Ingredients

1 kg of pork;

1 spoon of adjika;

4 cloves of garlic;

Ketchup spoon.

Cooking

1. Peel the garlic. Cut each clove into 4 parts, sprinkle with black pepper and stuff the washed piece of pork.

2. Combine adjika with ordinary ketchup or any other tomato sauce, salt.

3. Grate the meat with the prepared mixture, cover with cling film, leave to marinate.

4. Transfer pork to a baking bag or sleeve, tie.

5. From above we make a puncture with a needle and send the meat to the oven. Cooking hour and 15 minutes. If the piece is small in diameter but thick, then the time can be increased. Temperature 190.

Roasted Pork Piece in the Oven - Tips and Tricks

To marinate the meat inside, slices of garlic can be smeared with sauces and sprinkled with spices before inserting.

The meat will be juicier and more interesting if you stuff it not only with garlic, but also with other vegetables, such as carrots, slices of hot or sweet pepper.

It is not necessary to cut fat from pork, it will melt during baking, soak the piece, the meat will turn out to be more tender and juicy.