Pork chop in the oven. Pork carbonate baked in the oven

What can be a worthy decoration of the festive table? Of course, ! All fans of meat prefer to bake it.

So it looks beautiful, solemn. One of the cooking options for such a meat dish is carbonade baked in foil.

But what is it? Literally, this word means "coal". That is, carbonade is meat cooked on coal. Of course, now this formulation has been transformed into baking, not necessarily on charcoal.

Do not confuse carbonate and carbonate. The first is a chemical compound, but the second is what it is.

Carbonade, rules and features of the choice and preparation of meat

The most important thing in the preparation of carbonade is the right part of the carcass, preferably pork or veal. Most often, pork neck or tenderloin is used for carbonade.

It is this part that is instant meat, moderately lean, with a small amount of fat. In addition, it is customary to give the carbonade the shape of a bar, and the tenderloin or neck most of all correspond to these parameters.

In addition, it is imperative to cover the piece with a lot of spices, in fact it should be cooked in a crust of them.

And actually, according to the method of preparation and the spices used, the recipes for this delicacy dish differ.

Carbonade baked in foil in the oven

One of the most popular cooking methods is carbonade baked in foil. Further, there will be differences in how and where it is baked, what additional products will be used for this, how and with what to serve.

So, the recipe for carbonade baked in foil in the oven. Should be prepared:

pork tenderloin - 1.5 kg
salt - 2 teaspoons
black pepper and peas - half a teaspoon
mustard seeds - a couple of pinches
adjika Caucasian spicy - 2 teaspoons
cognac - 2 tbsp. spoons

Wash the meat and dry it well with a towel, do not leave unnecessary liquid in it. If there are films on the tenderloin, then they must be removed carefully, but leave a layer of fat about a finger thick.

In a deep bowl, mix spices with cognac. In this mixture, thoroughly roll a piece of meat and leave for half an hour, covering with a film. Periodically, you need to turn the tenderloin in spices so that it is properly saturated with aromas and marinated.

Bake, however, carbonade should preferably be in foil or a sleeve, in a special baking bag. Since it is with this method that the meat turns out to be the most baked, quite juicy.

After all, packed in an envelope made of foil or cellophane, when heated in an oven, it heats up evenly, does not dry out, and does not melt natural juices and fat. That is why, if you cook a whole piece of meat without “packaging”, then the marinade should be made more juicy and fatty.

And most often, carbonade, especially if it is served as a hot one, still needs to be flavored with watering.

Sauces for carbonade

The most popular sauce for meat is tomato-vegetable. It's not at all difficult to make it.

To do this, fry in vegetable oil:

onion rings
carrots in thin strips
bell pepper rings
eggplant cubes

It is possible to add others, this is optional. During frying, generously flavor everything with spices and seasonings.

It must be remembered that all spices are fat-soluble, which is why they should be added when frying the dish so that they mix with the oil, give all their flavors and aromas into it. Then the finished dish will get the desired taste.

Greens are added already in the finished sauce. Sprinkle a little, about two teaspoons of flour on vegetables. Mix everything vigorously. Then add tomato paste and mix again.

Now just pour the broth into the pan so that the entire mass of vegetables is covered with liquid. Continue stirring the sauce until it thickens.

Cool, sprinkle generously with herbs, preferably with large leaves, stir until the herbs are evenly distributed, transfer to a gravy boat and serve with carbonade. This sauce is perfect for meat with any side dish: be it potatoes, rice, or, but vegetables are not desirable for garnishing.

If carbonade is served with vegetables as a side dish, then it is best to cook them on the grill in large pieces. Baked meat with baked vegetables is the best option for a healthy meat dish.

A sauce similar to Tartar will perfectly refresh meat baked in spices. Only make it with fresh cucumber. Cut the dill very finely, grate the fresh cucumber on a fine grater and squeeze the resulting slurry from the juice.

Do not throw away the juice yet, it can come in handy. Mix sour cream with mayonnaise one by one, add dill and cucumber there and mix very well.

You can add a little, passed through the press, salt if necessary. Now it is worth evaluating the density of the resulting sauce.

If there is a desire to make it more liquid, then dilute it with cucumber juice. Well, if everything suits, then leave it in its original form.

This sauce is good especially in winter, when everyone misses fresh vegetables so much. The aroma of cucumber and dill wonderfully set off the spicy taste of carbonade and give the meat a summer freshness.

Mushroom sauce also goes well with carbonade. With it, you can serve meat to the table in a whole piece, poured with sauce.

Mushrooms use any: both forest and "store" oyster mushrooms or champignons. It should just be remembered that forest mushrooms are more fragrant, oyster mushrooms have a dense and elastic body, they hardly fry, but champignons, on the contrary, are soft and juicy, when fried, they lose almost half of their volume.

So finely chop the mushrooms and fry a little in vegetable oil. Add a little flour to them and, stirring, warm up a little more.

Salt, pepper. It is better not to add any more spices to keep the mushroom flavor. Pour sour cream into mushrooms.

If it is thick and oily, then you can dilute it a little or with meat broth. Bring to a boil, stirring constantly, and heat until thickened, stirring constantly.

Put the carbonade on an oval dish in the middle, put boiled potatoes mixed with vegetables around the edges. Pour all this generously with mushroom sauce, and while it is hot, sprinkle it on top with finely grated hard cheese.

The cheese will melt a little, but it won't run or get crusty.

From vegetables, it is great to use boiled cauliflower and broccoli inflorescences, alternating them with potatoes and among themselves, since they have different colors. This dish is not ashamed to serve on the festive table!

In a word, carbonade is a special part of pork or veal meat, most often tenderloin or neck, baked with spices. It is quite possible to serve such meat both hot with a side dish and cold as an appetizer.

Carbonade baked in the oven or slow cooker, with or without foil, is always very popular with meat lovers. You can cook in the oven, and on coals (which is consistent with the origin of the name of the dish), and in a slow cooker. The main thing is to follow certain rules for its preparation.

Namely:

Meat - necessarily tenderloin or neck of pork or veal, that is, soft, not lean, but not fatty meat, from which you can make a dish in the form of a bar.
Pre-marinating meat. Moreover, the marinade should be chosen depending on the method of preparation and baking: more watery, more fatty, more aromatic or spicy.
Indispensable placing a piece in a hot oven or slow cooker. This is the key to juicy, fried and baked meat.
On a piece, be sure to keep a small layer of fat.

It should also be served at the table, depending on whether it is a cold or hot dish. Hot served with garnish. Garnish can be absolutely anything: boiled or fried, vegetables, cereals, boiled beans.

By the way, beans go well with meat. It is enough just to boil it and serve as a side dish. And if you also flavor it with tomato and spices, you get an almost independent dish that will simply be appropriate for the meat menu.

Most often, such meat dishes are usually prepared in the cold season. Therefore, the accompanying products are appropriate.

It is good to serve salinity with such meat: sauerkraut, capers, pickled gherkins, salted tomatoes. They will not interfere with the garnish and sauce in any way, the main thing is that they do not conflict with each other.

It is unlikely that anyone would think of serving both fresh and pickled vegetables on the table at the same time. Or maybe a hearty salad. It is much more harmonious to put meat with vegetables and with sauce, and with marinades or pickles. In the presence of mushrooms or cheese, it is quite enough to serve greens and mustard to the table.

Cold chop should be served already sliced, but hot - either a whole piece or portioned on plates with a side dish.

Before you start the recipe and see how to cook, I want to talk a little about this type and its properties. Pork chop is a cut from the central part of the back along the backbone. Unlike other parts of the pork carcass, the carbonade fibers are very soft, and the meat itself is juicy. Pork chop is great for roasting in the oven or for smoking as a whole piece.

During baking, the chop is rubbed with a mixture of salt and spices, and in the case of smoking, it is soaked in a special marinade. Interestingly, in the culinary dictionary of the famous culinary critic and culinary historian of his time, Pokhlebkin, carbonade means not so much the dorsal part of the pork carcass as the method of cooking meat.

To quote - carbonade is a specially prepared pork meat on smoldering coals for long-term storage, previously marinated in spices. To date, several types of carbonades are distinguished in the food industry - pork chop baked in the oven, dry-cured, which is prepared without additional smoking on charcoal, and raw-smoked, where there is smoke treatment.

Today I want to show you how to cook, or rather, bake, pork chop in the oven in foil step by step with a photo. Pork chop according to this recipe is very tender, juicy and, most importantly, surprisingly soft.

Ingredients:

Carbonade - 1 kg.,
Salt - 1 teaspoon without a slide,
Garlic - 3-4 cloves,
Spices: black pepper, turmeric, coriander, suneli hops, curry, a mixture of Provence herbs - a teaspoon of each spice.

Pork chop in the oven in foil - recipe

Cooking carbonade in foil in the oven begins with the preparation of meat. Be sure to wash the pork before cooking, and if you have just taken it out of the freezer, be sure to defrost it, after which it is also advisable to rinse the meat with water and dry it.

Unlike other parts of the carcass, the pork loin does not contain films and coarse veins, but may have a small fat layer up to 1 cm. During the preparation of pork chop, a small fat layer is allowed.

Stuff the piece of meat prepared for baking with garlic. Cut the peeled garlic cloves into 2-3 pieces, depending on the size. Make small indentations in the meat with a knife. Put garlic in them.

Let's move on to marinating the meat. Traditionally, oven-baked pork chop is made with "dry spice flour". For its preparation, not only different types of spices are mixed, but also in any quantity. All kinds of spices known in cooking can be used to make pork chop.

From the spice, I used black pepper, turmeric, coriander, suneli hops, curry, a mixture of Provence herbs. Dumped them into a bowl. Added salt and mixed.

After you prepare your spicy mixture for pork chop in the oven, rub it all over the meat. The photo shows that there should be quite a lot of spices.

Wrap meat tightly in foil. Of course, you can bake without it, but in this case, it will turn out to be drier and harder. Lay the pork wrapped in foil on a baking sheet. Place in oven heated to 170C. Bake for 45-60 minutes. Cooking times are approximate and will depend on the size and thickness of the piece of meat. So that pork chop in the oven in foil acquires a drier crust of spices. Open the foil and put the meat in the oven for another 5-10 minutes.

Baked pork chop in the oven in foil in the same way as it is served on the table after complete cooling (cooling).

Pork chop can be served on the festive table, thinly sliced into pieces, along with other meat or sausage cuts. Enjoy your meal. I would be glad if you liked this pork carbonate recipe in the foil oven and come in handy.

Pork chop in the oven in foil. A photo

Pork in the oven cooks relatively quickly. Pork is remarkable in that you can experiment with it, try different cooking methods, temperature conditions, a set of spices, etc. And yet, this meat has its own laws, the secrets of cooking. According to the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Pork potatoes in the oven are used more often than other products. because this combination most fully meets our traditions and preferences. According to the method of heat treatment and heat preservation, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in the sleeve in the oven. Housewives use different ways of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, pork pork in the oven, pork steaks in the oven, pork roast in the oven, French pork in the oven . The French-style pork recipe in the oven stands apart, because. is a favorite dish of many admirers of this meat. Just like pork skewers in the oven. Although it differs from barbecue cooked on coals and in the air, it is very good.

Pork baked in the oven retains juiciness and flavors. Even a beginner can bake pork in the oven. Roasting pork in the oven is not such a laborious process. And a very appetizing dish is obtained at the exit: juicy and tasty pork in the oven. It's impossible to resist!

Pork dishes in the oven are varied. How to cook pork in the oven will tell recipes with photos. For example, "pork in the oven" - a photo of the cooking process will help you get an excellent result. If you are planning to make some original pork in the oven, a recipe with a photo of such a dish is all the more useful. Often looking for a simple recipe for pork in the oven. But if you carefully read our recipes, you will understand that they are not complicated and quite suitable for quick cooking. Such, for example, is the recipe for pork with potatoes in the oven and others.

If you have prepared your own versions of the “pork in the oven” dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photos in recipes helps housewives. The recipe for pork in the oven with a photo will be remembered faster, you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I would like to experiment. By the way, this is how new versions of this dish appeared: meat in French in the oven from pork, pork in foil baked in the oven, pork marinated in the oven. Oven pork recipes are expanding and multiplying thanks to the delights of home cooks.

Many people know how to cook pork in the oven deliciously, how to properly bake pork in the oven or bake pork in foil in the oven, but it’s still worth checking out our recipes. There you will find a lot of interesting things, and for sure you will find something new for yourself.

Let also some tips for cooking pork in the oven help you:

Be sure to rinse the meat from the store, but do not soak. It is best to quickly pour over a piece of pork with hot water, then also with cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply be stewed;

If you want to get the taste of meat in the end, and not spices, it is better to use only salt, black pepper. You can gradually add bay leaves, onions, cloves, allspice, lemon zest to pork;

Frozen meat is best thawed naturally. It is desirable that the thawing process takes place slowly in the refrigerator, in the lower compartment. It is undesirable to accelerate this process in the microwave or under running water, this will negatively affect the juiciness and taste of the dish. Remember that the cooking time of thawed meat is reduced. Fresh takes a little longer to cook.

After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help keep the juices in the meat.

Juicy fragrant pork carbonate, cooked on your own, will be an excellent substitute for sausage. It can be baked in various ways - in any case, the result exceeds all expectations. Pork carbonate recipes are presented in our selection.

The classic recipe for roasting pork carbonate on a baking sheet

Ingredients: 630-730 g of carbonate, spices for meat, 6-7 garlic cloves, 0.5 teaspoon of coarse salt, 2 large tablespoons of olive oil.

The meat is washed, dried with paper napkins, after which it gets rid of films and excess fat.
Next, the tenderloin is fried whole in a pan without oil. An appetizing crust should appear on the surface of the meat.
When the pork has cooled, it can be covered with an aromatic mixture. For the latter, chopped garlic, olive oil, salt, and selected spices are mixed. The resulting mass of meat is covered on all sides.
The prepared piece is tightly wrapped in foil and placed on a baking sheet.

It is baked for a little less than an hour at 200-210 degrees. It is worth taking a sample only after the dish has completely cooled.

How to cook meat in the sleeve?

Ingredients: a little more than a kilogram of meat, 3-4 large tablespoons of olive oil, coarse salt, a large spoonful of pork seasoning, 5-7 cloves of garlic.

On a piece of the “correct” carbonate, on one side there must be an impressive white fat layer. Cross-shaped incisions are applied to it.
For marinade, garlic is chopped in any convenient way. You can just crush it in a mortar. Oil is poured here, salt and the selected mixture of spices are added. Great if it contains marjoram, paprika, thyme, oregano.
After mixing, the fragrant marinade should brew for several minutes. Next, rub the meat well on all sides. Pork in the marinade is left warm for about half an hour.
Then a piece of meat is fried without oil from all sides to a crust.
The workpiece is placed in a sleeve with holes made with a toothpick.

The meat is baked for 90-120 minutes at medium temperature.