How to marinate a large piece of pork for roasting. Cooking a delicious marinade for pork in the oven

Hello everyone, my beloved readers! What do you think is the most important moment in the process of cooking meat? Perhaps this is the correct temperature? Sweat time? Or the cooking method? In fact, the most important thing is to choose the right marinade. It is the sauce in which the meat will be soaked, which will reveal its taste characteristics, add juiciness, incredible aroma, make the dish soft and tender.

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

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

The classic method of soaking pork includes a minimum of ingredients, but at the same time reveals its taste in all its glory. To prepare a traditional marinade, we need:

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

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

Spicy Vinegar Marinade

To get soft, flavorful roasted meat without excess fat, use the spiced vinegar marinade recipe, which requires very little. Total, for 1 kg of meat take:

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

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

Pork in mayonnaise - a popular marinade recipe

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

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

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

Quick marinade sauce for kiwi skewers

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

Beer marinade for pork ribs

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

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

Thus, for 1 kg of ribs we need:

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

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

Bake pork in soy sauce with potatoes in the oven

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

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

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

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

Budget barbecue marinade recipe

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

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

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

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

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

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

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

Pork marinated in soy sauce

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

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

Cooking steps:

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

Recipe for tender marinated pork in a pan

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

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

Cooking steps:

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

Spicy marinated pork in the oven

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

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

Cooking steps:

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

How to marinate pork for roasting in foil?

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

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

Cooking steps:

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

How to marinate pork steaks in tomato sauce?

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

Pre-marination is used not only for barbecue. Do not forget about it in other recipes with pork. The marinade favorably sets off the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main components. They can be grouped into the following list:

acid base. As it can be used citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes or vinegar are suitable. This environment softens the meat fibers
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and cumin have proven themselves. All of them give the dish a finished taste and look.
Oil or fat. They envelop the meat, thanks to which it remains juicy during cooking, because all the moisture is “locked” inside. Oriental recipes often use sesame oil, while Mediterranean recipes use olive oil.

The specific way how to prepare the marinade also depends on the specific cuisine. For example, the French often use vegetables with wine, the Mexicans use hot pepper sauces, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple marinades for pork meat are also great. Here are some more really tasty options:

"Night" pickling compositions are very tasty on a soy basis;
it is recommended to marinate in tomato juice or kefir;
for the escalope, i.e. boneless pork tenderloin, it is recommended to use a mustard or tomato-mustard composition;
like all types of meat, pork is combined with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork Marinade Recipes

The very first recipe for pickling was proposed by the ancient Egyptians, who soaked meat in a brine of water and sea salt. Then the latter was often replaced with vinegar. The pork marinade recipe includes all kinds of seasonings. Especially fragrant are dried herbs - thyme, oregano, cumin and sage. There are a lot of options for marinating pork. They are united by a few simple tips, following which, the meat will turn out even tastier. The main recommendations are:

In recipes based on mayonnaise, it is better to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable oil.
For faster pickling, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, you need to leave the product to soak at room temperature - this will speed up the process.
When using a tomato or vinegar composition, it is recommended to add one egg to the meat. The protein film will protect from drying out.

For baking in the oven

Cooking time: 3 hours.
Servings: 4 persons.
Calorie content of the dish: 110 kcal.
Cuisine: Russian.

If you have ever experienced roasting pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided if the product is marinated beforehand. Various compositions will do. The soy-lemon marinade for pork in the oven turns out to be especially fragrant. It belongs to the universal, so it is suitable even for chicken or fish.

Ingredients:

lemon - 1 pc.;
soy sauce - 50 grams;
salt and spices - to taste;
onion - 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt, add spices to taste.
Pour the onion with the resulting solution, let stand for about 40 minutes.
Marinate the meat in the resulting solution for 3-4 hours.

For pan frying

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork in a pan can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preferences. One of the simple homemade meat pickling recipes is prepared according to the classic recipe based on vegetable oil and vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork for pan frying.

Ingredients:

honey - 2 tablespoons;
mustard - 1 tbsp;
vegetable oil - 0.5 tbsp.;
garlic - 5 cloves;
salt - to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic, push through a press.
Combine vinegar with oil, and honey with mustard. Next, mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The classic marinade for pork tenderloin is vinegar. He is the easiest to prepare. It is only necessary to dissolve a spoonful of strong bite in a liter of water. Wine is the second most popular. It is prepared according to different recipes. And it doesn’t matter what kind of wine it will be - both white and red will do. For taste, you can add a stalk of celery. Seasonings are suitable for any that you like.

Ingredients:

red dry wine - 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard - 1 tbsp;
vegetable oil - 1 tbsp;
garlic - 2 cloves;
celery stalk - 1 pc.

Cooking method:

Pass the garlic through the press along with the celery.
Pour this mass with wine, mix.
Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
Soak the meat in the resulting composition for about 2-3 hours.

For steak

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a big piece of meat baked on coals. Any marinade for pork steaks makes them more juicy and appetizing, and it doesn’t matter if they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - so the steak will be tastier.

Ingredients:

onion - 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, zira, oregano, paprika - 0.25 tsp each;
powdered ginger - 2 tablespoons;
dried herbs - 2 tablespoons;
sour cream and kefir - 0.5 l each;
vegetable oil - 1 tsp;
salt - to taste.

Cooking method:

In a separate container, mix all the spices, separately rub the meat with them.
Peel the onion, chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Place the steaks, onion and sour cream sauce in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Marinade for pork with soy sauce has a rich flavor bouquet. This recipe is good because it does not have strict restrictions. Spices can be easily changed by adding new ones and removing those listed in the list of products. The only thing left to do is soy sauce. Complement it in this recipe with garlic and sugar. The result is meat in an exquisite oriental flavor.

Ingredients:

garlic - 5 cloves;
sugar - 5 tablespoons;
onions - 2 pcs.;
black pepper, salt - to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - a pinch each;
vegetable oil - 4 tbsp.

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, add sugar, mix.
Fill the base with spices. Mix well again.
Soak the meat in the finished composition for 3 hours.

Quick marinade

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

If the meat needs to be cooked within 3-4 hours, then a quick marinade for pork will help out. This recipe is suitable in all cases, whether it is baking or stewing in the oven, frying in a pan, grill or electric grill. Fragrant basil and juicy tomatoes give a special taste to the composition. With them, the meat acquires a fresh summer flavor. As a result of pickling, after 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf - 2 pcs.;
white onion - 3 pcs.;
tomato - 3 pcs.;
ground black and red hot pepper, salt, herbs - to taste;
fresh basil - 1 bunch;
dried grass - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes so that the skin is removed more easily. Clean, then randomly cut.
Chop the onion into rings, mix them with slices of tomatoes. Knead the food with your hands until the juice is released.
Rinse fresh herbs, dry, finely chop.
Spice the meat separately, then transfer to a large bowl.
Then salt, sprinkle with basil, pour tomato sauce, mix.
Leave for 1 hour.

Mustard

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Tender and moderately spicy in taste, mustard marinade for pork is obtained. It can also be attributed to recipes "in haste". The composition quickly not only prepares, but also impregnates - just an hour is enough for marinating. It doesn’t matter whether you later fry or bake the meat in the oven, because the delicious mustard crispy crust will definitely remain on the pieces.

Ingredients:

olive oil - 2 tbsp;
mustard - 5 tablespoons;
soy sauce - 4 tablespoons;
garlic - 3 cloves;
lemon - 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, mix oil with sauce and mustard.
Next, squeeze in the lemon juice. Can be replaced with a solution of water with lemon.
Rinse greens, dry and finely chop. Peel the garlic, pass through a press.
Combine the remaining ingredients, mix.
Done, you can marinate the meat - place it in the same bowl, cover with cling film and send for an hour in the refrigerator.

Grilled

Cooking time: 6 hours.
Servings: 9 persons.
Calorie content of the dish: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Special recipes include meat cooked over an open fire, such as a grill. It turns out more juicy, fragrant, with the smell of smoke. If the product is pre-marinated correctly, it will be even more appetizing. Grilled pork marinade you can cook according to the recipe with a photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce - 1 tbsp.;
lime juice - 1 tbsp.;
sea salt - 1.5 tbsp.;
water - 5 l;
rice vinegar - 1 tbsp.;
lime zest - 2 tbsp;
garlic - 8 cloves;
Burgundy wine - 1 tbsp.;
peppercorns - 5 pcs.

Cooking method:

Peel the garlic, pass through the garlic press.
Mix soy sauce with vinegar, lime juice, wine and water.
Add remaining ingredients, mix thoroughly.
Introduce meat into the resulting solution, withstand for 6 hours.

With vinegar

Cooking time: 3 hours.
Servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

A classic recipe is pork marinade with vinegar. Its pungent smell makes the meat not so bland, giving it a special taste expressiveness. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - it turns out sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with butter and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

salt - to taste;
onions - 2 pcs.;
sunflower oil - 4 tablespoons;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion from the husk, chop into half rings.
Take a bowl and pour in the oil and vinegar. Add dried seasoning to them, mix.
Lastly add the onion. Mix again, pour the resulting composition over the pork, spread over the entire surface of the meat.
Leave for 3-4 hours.

Simple

Cooking time: 2 hours.
Servings: 3 persons.
Calorie content of the dish: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Even a simple pork marinade can give a great result. It is suitable for any form of meat - for carbonade, neck, ribs, schnitzel, loin, shoulder blade, ham, chop, etc. Even the most ordinary pork cutlet will turn out tastier if the base is marinated pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White is suitable - it has a richer bitter taste.

Ingredients:

salt - 0.5 tbsp;
onions - 3 large fruits;
vegetable oil - 1 tbsp;
freshly ground black pepper - 1 pinch;
bay leaf - 3 pcs.

Cooking method:

Using a blender, process the peeled onions into gruel.
Salt the resulting pulp, season with pepper, salt.
Next, pour in the oil, add the lavrushka.
If there is not much time left for marinating, it is worth pouring hot marinade over the meat.
Withstand 2 hours.

From kefir

Cooking time: 3 hours.
Servings: 4 persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Lovers of more tender meat should use kefir pork marinade. Thanks to this fermented milk product, the dish will turn out with a slight creamy sourness. Kefir perfectly emphasizes the sweetness of pork meat, therefore it is considered a classic marinating ingredient. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

pepper, salt - to taste;
spices for pork - 1 tsp;
kefir - 0.5 l;
onion - 2 pcs.

Cooking method:

First of all, peel the onion, chop it into half rings. Fill them with meat, distributing evenly over the entire surface.
Then sprinkle with spices, pour in kefir and mix well.
Keep for 3 hours in the refrigerator under a lid or cling film.

With lemon

Cooking time: 4 hours.
Servings: 4 persons.
Calorie content of the dish: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe is Lemon Pork Marinade. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat is obtained with a slight sourness. An unusual combination - lemon and kiwi. With them, the pickling composition acquires a certain freshness. Complement these two fruits again with any spices of your choice.

Ingredients:

pepper - 1 tsp;
spices, spices - to taste;
kiwi - 2 pcs.;
salt - 1 tsp;
lemon - 0.5 pcs.

Cooking method:

Peel the kiwi, process into a puree using a blender.
Season the resulting mass with lemon juice.
Grate the pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
Insist in a cool place for 4 or more hours.

With honey

Cooking time: 1 day.
Servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out sour. Such it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, fragrant, has a not so sharp and sour taste. In addition, such a marinade can be attributed to useful, because honey has a large number of healing properties.

Ingredients:

salt - 1 pinch;
mustard - 1 tbsp;
fragrant spices - to taste;
liquid honey - 1 tsp;
garlic - 6 cloves.

Cooking method:

Combine honey in a separate container with mustard, mix until smooth.
Leave the mass for 10 minutes.
Grate the meat itself with spices and salt separately, insert the garlic cloves into it.
Then top with a mixture of honey and mustard.
Leave the product for a day for pickling.

Video

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

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

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

spicy marinade

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

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

Soy marinade for pork

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

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

Marinating time: 60 minutes.

Calories: 89 kcal.

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

Lemon cognac

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

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

Marinating time: at least 1 hour.

Calories: 98 kcal.

How to bake pork meat in lingonberry marinade

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

Products:

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

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

Calories: 389 kcal.

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

Recipe for roast pork in one piece in mustard sauce

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

Ingredients:

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

Required time: 120 minutes.

Calories: 410 kcal.

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

How to pickle ribs and bake them in the oven

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

Ingredients:

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

Cooking time: 2 hours.

Calories: 400 kcal.

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

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

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

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

Good day, my inquisitive readers. What do you think is the most important thing when cooking meat? This marinade works wonders. Properly prepared pork marinade for roasting in the oven can turn even tough meat into soft. Today's article is dedicated to him.

Try to use fresh meat for roasting. What is frozen and then thawed is slightly inferior in taste to fresh. Choose with a small fat layer. Only then will it come out juicy and tender. If you take lean meat, it may turn out to be dryish.

You can bake pork in foil or in a heat-resistant container. In the second option, it is prepared along with the marinade. It reminds me more. It turns out very tasty and tender.

Delicious recipes

You can also marinate pork in wine, beer, soy sauce and even vodka. In beer, pork knuckle is especially delicious. I advise. My husband was delighted with this dish 🙂

In general, there are many options. Today I will tell you about 7 of them. I am sure that you will certainly find the recipe that you most like.

And if you go to nature, be sure to advance. So you get amazingly tender meat.

Neck with mustard in foil

You will need to prepare:

750 g neck;
6-7 garlic cloves;
salt + pepper;
3-4 tbsp mustard seeds.

Cut garlic cloves into several pieces. We make cuts in the pork and insert a garlic plate into each of them. Next, rub the meat with a mixture of salt and pepper. After we grease the pork with mustard and set aside for 20-25 minutes.

We heat the oven to 180-185 degrees. We wrap the pork in foil and place it on a baking dish, and then send it to the oven. Cooking this yummy should be within 75-80 minutes.

Piece in foil

The recipe for this delicacy is as follows:

a kilo of pork pulp;
3 tbsp mustard seeds;
2 tbsp vegetable oils;
6 garlic cloves;
salt + pepper.

We will prepare the marinade from:

6 pcs. allspice;
12-14 black peppercorns;
2 liters of water;
5-6 tbsp salt;
3 leaves of lavrushka;
1 tbsp provencal herbs.

We cook the brine - we send allspice and black pepper, herbs, lavrushka and salt into the water. Bring this mixture to a boil. Then reduce the heat to low and simmer for a couple of minutes. Next, the marinade should be cooled.

We send the meat to the pan and pour the brine. After we cover the dish with a lid and send it to the refrigerator. Perhaps the only significant drawback of this dish is that the pork must marinate for a long time. In brine, the meat must be kept for 2-3 days.

Crushed garlic with a garlic press is mixed with mustard and oil. Slightly add and pepper this mixture. They take the pork out of the brine and cover it with garlic-mustard mass. Place the meat in foil and lay it on a baking dish. The oven is heated to 180-190 degrees and pork is sent there for 80-100 minutes.

Then the meat is taken out of the oven and the foil is carefully unfolded. The main thing is not to get burned. After you need to give time for the pork to cool at room temperature. And only then you can cut this delicacy and sharpen it. You will have to look at the appetizing piece of meat lying on the table for another hour like a boa constrictor at a rabbit 🙂

Loin with potatoes in the sleeve

This exquisite culinary masterpiece will become a real decoration of the feast. For a kilo loin you will need:

a couple of lemons;
8-10 potatoes;
130-140 ml of olive oil;
5-6 garlic cloves;
4 sprigs of rosemary;
a pinch of saffron;
salt + 1 tbsp. black peppercorns.

Citrus fruits are cut into large slices. Add rosemary to them, and knead everything well with your hands. Then this mixture is enriched with chopped garlic, saffron + oil. We add and pepper the composition, and then mix everything.

On the fat of the loin we make shallow cuts-mesh. After that, the pork should be placed in brine. Marinate the meat for at least 6 hours. Moreover, every 60 minutes it must be turned over.

Next, the pickled loin is transferred to the sleeve. By the way, if you are not enthusiastic about lemon bitterness, everything is fixable. In this case, I advise you not to add citrus slices to the meat. Yes, and do not pour out the marinade - it will still come in handy.

Next, we heat the oven to 195-200 degrees. We send the sleeve with the loin into the mold and place it in the oven. I recommend baking for about 40 minutes. After that, the sleeve must be cut and the temperature in the furnace increased. The meat must be allowed to brown.

Place thoroughly washed potatoes (unpeeled) in a bag. Place in a bowl and boil for 4-5 minutes. During this time, the potatoes will reach half-cookedness.

After it, we cut it into slices and send it to the sleeve. Then fill the potatoes with marinade (the one from the meat). And we send the package to the oven, heated to 180 degrees. When it is ready, cut the bag, increase the temperature and let the potatoes brown.

The loin is very juicy and tender, and the potatoes are fragrant. And together they create an amazingly delicious duet. Interesting recipes for cooking potatoes in the microwave.

Mustard Pickle for Carb

For 1.5 kilos of carbonate, you need to take:

1 tbsp (without a slide) wheat flour;
a pinch of dry savory;
1 tbsp store mustard;
¼ tsp dried garlic;
a pinch of ground coriander;
¼ tsp ground black pepper;
a pinch of rosemary;
1.5 tsp salt;
1 tbsp vegetable oils;
1 tsp chopped sweet paprika.

Pepper, coriander, flour and powdered rosemary are mixed. Add savory, paprika, garlic, oil and mustard. Add salt to the mixture and mix everything well. If the mass seems thick to you, you can slightly dilute it with water. The mixture should be of a pasty consistency.

The washed carbonate is dried with a paper towel. And grease the meat with spicy gruel. And then send it for 4 hours in the refrigerator.

With beer and mustard

The recipe for this dish is:

1.7 kg of ham with skin;
salt + pepper;
half a liter of light beer;
1 tsp spicy mustard;
clove of garlic;
1 tbsp chopped thyme + the same amount of chopped rosemary (and 2 more sprigs of rosemary);
2 tbsp vegetable oil.

The ham is washed and cuts in the form of rhombuses are made on its skin. Next, the meat is lubricated with a mixture - butter + mustard + garlic clove chopped with the help of a spadefoot. Pepper, salt and sprinkle with thyme and rosemary. Then the dishes in which you marinate should be covered with a lid or tightened with cling film. We send the pork to the refrigerator for 3-5 hours.

In the oven heated to 230 degrees, place the baking dish. We shift the marinated ham here in advance and pour it with a glass of beer. It is necessary to extinguish at the initial thermal conditions for about 15 minutes. Then, reducing the temperature to 170 degrees, we continue to cook for another 70 minutes. From time to time look into the oven - water the ham with beer sauce.

When the liquid has evaporated, pour in the remaining beer. If suddenly the pork starts to burn on top, cover the form with foil and continue to bake the meat. Garnish the pork with rosemary sprigs before serving. Serve beer sauce in a gravy boat.

In the sleeve with potatoes

Have to take:

300 g pork;
400 g potatoes;
1 large onion;
1 sweet bell pepper;
½ lemon;
50 ml soy sauce;
3 cloves of garlic;
1 large tomato;
some fresh dill;
1 tsp oregano;
pepper + salt.

Cut the pork into large pieces. Add chopped onion, sweet bell pepper and chopped garlic cloves to the bowl with meat. Cut the fragrant dill there. It remains to add the juice of half a lemon and soy sauce. Season with oregano and freshly ground pepper. Mix everything well. Leave to marinate for 30 minutes.

Cut potatoes into pieces. Put it in a bag, lightly salt, sprinkle with pepper and oregano. Mix carefully in the bag. Put the marinated meat on top of the potatoes. Add 1 tomato to this. Tie up the package. Do not forget to make a few holes in the sleeve with a needle. Bake for 75 minutes at a temperature of 180-190C.

Here is the video recipe

In mustard and soy sauce

This option of marinating meat is perfect for baking or.

Ingredients that will be needed:

0.5 kilo of pulp;
1 tbsp mustard;
1 tsp chopped paprika;
sesame seeds;
250 ml soy sauce;
5 garlic cloves;
salt + pepper.

Mix garlic crushed into gruel with mustard, soy sauce and paprika. We cut the pork into portions and fill it with fragrant brine. Then we leave it in the refrigerator for 4 hours - let it marinate well.

Then transfer the pork to a baking dish. And sprinkle the meat on top with sesame seeds. We send the form to the oven heated to 200 degrees. You need to cook pork for 40 minutes, periodically turning the pieces. Well, the aroma will spread - it's hard to resist 🙂

I am sure that now you can cook delicious baked pork. Unsubscribe, my friends, which of the proposed options you liked more. Or maybe you have your own delicious recipe? Then share it. And don't forget. And that's all I have for today: bye-bye.