How to properly cook meat in the oven. Meat in the oven in a large piece

Step by step recipes cooking juicy meat big chunk in the oven

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

10 gr.

20 gr.

carbohydrates

233 kcal.

Option 1: Classic meat recipe in the oven in a large piece

Ruddy, with a crispy crust, the meat has spicy taste and spicy aroma. When hot, it is used as an addition to a side dish, and when cold, it is a natural substitute for sausage. Cooking a large piece of meat classic recipe any novice hostess can master, but the process itself requires a lot of time.

Ingredients:

• meat - 1 kg of pork;
• mustard - 4 tbsp. spoons;
• salt - 1.5 tsp;
• ground pepper- 0.5 tsp;
• garlic - 1 head;
• oil - 1 tbsp. l.

Choose the right meat. Thawed will be inferior in taste and juiciness to chilled. The cut should be without veins, with a small layer of fat: this gives it softness. Buy meat from young animals. If you cook roast beef, it is better to purchase a tenderloin of the back. Lamb - take it soft ham, pork - neck, shoulder.

Rinse the piece of meat. Make cuts in it and stuff with garlic cloves.

cook mustard marinade: mix mustard with pepper and salt. Rub a piece on them.

Wrap the meat in cling film or foil and refrigerate for 3-5 hours (ideally overnight). It will soak in the marinade and melt in your mouth. If you cook the meat in an open form, generously grease it with fat - lard or oil.

Preheat the oven. Unfold a piece of foil and pour oil into the center of the piece.

Add some water to the mold, wrap the meat and set to bake.

After 1.5 hours, unfold the foil and leave the dish in the oven for another 15 minutes to brown.

It's time to decorate a delicious piece of greens and serve!

Option 2: A piece of meat in the oven in a quick way

Only two hours before the guests arrive? Let's cook the meat without marinating for many hours. Just soak the pork in kefir for 15-20 minutes.

Ingredients:

• pork shoulder or neck - 1.5 kg;
• tomatoes -0.5 kg;
• cheese - 500 g;
• garlic - 4 cloves;
• oil - 1 tbsp. spoon;
• salt - 1.5 tsp;
• spices - pepper, thyme, ground nuts.

Step by step cooking method

Rinse the meat and make portion cuts in it. Put a circle of tomato and cheese in each.

Lubricate the foil with oil, sprinkle spices, salt and two pressed cloves of garlic into it. Put meat in it. Pour oil into the center of the piece.

Sprinkle the pork with the remaining garlic cloves and wrap in foil.

Bake the meat at 180 degrees, dousing it with juices every half hour. After 80 minutes, unscrew the edges of the foil and put the dish in the oven for another 30 minutes.

The melt-in-your-mouth meat is ready! Serve with lingonberry sauce and do not skimp on greens, it facilitates the digestion of food.

Option 3: Meat in the oven in a large piece with wine

Pork marinated in wine literally falls apart into fibers. Having tasted this meat, it will seem that it was prepared by the chef in expensive restaurant, because the dish will be saturated with an incomparable bouquet of taste and aroma.

Ingredients:

• pork - 1.5 kg;
• red or white wine - 400 ml;
• salt pepper;
• cumin, rosemary, paprika, thyme or Provencal herbs;
• garlic - 4 cloves;
• olive oil- 3 tsp

Step by step cooking method:

Pour the wine over the meat and sprinkle with spices overnight to marinate. If the pork is from the freezer, leave it to defrost naturally. At worst, put in cold water.

In the morning, while the oven is preheating, place a piece of meat on foil and pour oil over it. Wrap and fry in a skillet for 5 minutes. During this time, a crust forms on the pork, which will prevent the piece from becoming dry. The meat will be tender.

Bake the dish at 200 degrees until cooked. After 80 minutes, make an incision on a piece. If transparent juice has gone, the pork is ready, with blood - let it still sweat.

Garnish the meat with lettuce leaves, and put a gravy boat with mustard next to it. Pairs well with pork. spicy sauces with horseradish and ketchup.

Option 4: Beef meat in the Oriental oven with ginger

In the Caucasus, in Arab countries appreciate sharp savory dishes with big amount spices. Mostly they love lamb and beef, despite the complexity of their preparation. By resorting to tricks the best chefs East, we will bake a soft, juicy dish.

Ingredients:

• beef - 700 g;
• garlic - 3 cloves;
• soy sauce - half a glass;
• oil - 3 tbsp. l.;
• fresh ginger - 20 g;
• saffron, cloves - 0.5 tsp each;
• pepper, salt.

Step by step cooking method

Buy marbled meat young bull. The dorsal part, buttocks will do. The freshness of the meat can be checked by pressing it with your finger. If it quickly returns to shape, feel free to buy. Before baking, cut off all the strands with a sharp knife. With films, the meat will turn out tough and less tasty.

Pass the garlic and ginger through the press. Stir in oil and soy sauce.

Rub the meat with the mixture and leave to marinate for 2-3 hours. It is better to salt a piece before baking or 20 minutes before cooking: the salt “pulls out” the juice.

Brush the beef with oil and place in the sleeve. If you bake meat in foil, fold it in two layers, and make punctures on the surface with a knife: the steam should come out.

Put in the oven for 1.5-2 hours. Bake for the first 10 minutes at 250 degrees so that the resulting crust does not allow the juice to flow out.
Beginning cooks often find beef tough, especially in non-convection ovens. Place dishes in the oven with cold water and the food won't dry out.

At the end of cooking, put the meat on a plate and pour the juice from the bottom of the sleeve.

Option 5: Meat in the oven in a large piece with apples

Recipe for those who want to cook sumptuous dish without spending many hours and serious culinary skills.

Ingredients:

• meat (pork or lamb) - 1 kg;
• apples - 700 g;
• sugar - 30 g;
• shallots - 1 pc.;
• vegetable oil- 50 g;
• honey - 40 g;
• spices (saffron, pepper, rosemary, cumin), ready-made mixtures for meat, garlic), Provence salt.

Step by step cooking method

Rinse the meat, grease it with vegetable oil, rub with spices, salt and pressed garlic. put on a piece onion rings. Wrap the meat in cling film and refrigerate for an hour.

Fry the beef strong fire within 10 minutes. It should be covered with a golden crust, and the juice should remain inside.

Place the meat in an ovenproof dish. Cut the core of the apples, cut them and stew them together with sugar. After 10 minutes, pour half a cup into the pan cold water and honey. As soon as the water boils, pour the prepared syrup over the piece.

Place the meat in a heated oven, bake it at a temperature of 170 for 1.5-2 hours.

The finished dish is delicious both hot and chilled. In the first case, decorate the meat with slices of tomatoes and sprigs of arugula, dill and serve. In the second - cut for sandwiches, take to work and on the road.

We have analyzed only five cooking options. And don't count them! It is worth turning on the fantasy, and the most unusual combinations. Try roasting a whole piece of meat in milk, mustard sauce, in dough, with oranges.

Meat in the oven is probably the most convenient way to cook. Firstly, saving time and effort, because you do not need to stand over the stove and make sure that the dish does not burn. Secondly, when baked in meat, they are better preserved. useful material, and it turns out much tastier, juicier and softer.

There are several ways to roast meat in the oven. A piece of meat can be baked on a baking sheet, making sure that it does not dry out, pouring over it with the secreted juice and fat. In this case, the meat in the oven can be breaded in breadcrumbs or herbs Oh. The meat in the dough turns out very tasty - an old Russian recipe, according to which the meat is wrapped in dough and baked at not too high temperature. The meat inside the dough cocoon is stewed in own juice, however, with this method you will not get a golden crust. Roasting in a special form also allows you to preserve the juiciness of the meat, and most importantly - it turns out appetizing crust. Meat can be baked in foil or a roasting sleeve. All these methods have one positive thing in common: you just put the meat in the oven and go about your business. And if it is also in foil, then you are free even from the need to water the meat.

For baking, meat of the 1st grade is used - tenderloin, thin and thick edge. The meat must be freed from bones and tendons, washed and dried. Meat for roasting should be chilled. Why not freeze? Water expands when it freezes, which means that the fibers in the meat break when deep-frozen. When thawed, juice flows out of the meat, it becomes dry and hard. You can try to salvage the situation by putting frozen meat on the bottom shelf of the refrigerator and letting it thaw as slowly as possible, but still better than a piece no chilled meat.

The dough for baking can be puff, shortbread and rich. Baking in the dough is also good because the meat can be prepared, wrapped in dough and frozen, and then cooked as needed. In this way, you can freeze, say, cutlets or portioned pieces. You can wrap meat in dough, stuffed with mushrooms or pate. It will turn out a ceremonial weekend dish that can surprise the most demanding gourmets!

The filling can be very different, the main thing is that it is in harmony with the taste of the meat. Mushrooms are perfect for any type of meat. To prepare the filling, fry finely chopped mushrooms in melted butter until the liquid has completely evaporated, while starting to fry over high heat, and then reduce it. You can add garlic, onion, parsley, ham, sour cream and herbs to mushrooms. For stuffing beef, finely chopped liver can be added to mushrooms.

You can make your own chicken or duck liver pate. To do this, fry 100 g of the liver in butter until it hardens and cool. Grind in a blender or pass through a meat grinder (in a blender it is better, as the pate will turn out more tender). Mix the resulting mass with 50 g of softened butter and 1 tbsp. dried bread crumbs, salt and pepper. If you want to stuff a piece of pork, then add a little unsoaked dried apricots to the pate, baked apple and parsley.

In order to stuff the meat, take a sharp thin knife, stick it into the pulp and, without pulling it out, put half a garlic on one side and a carrot plate on the other. The more often you stuff a piece of meat, the tastier it will turn out in the end. You can stuff the meat with strips of bacon. Place a strip of bacon between the carrots and garlic. Garlic, carrots and bacon can be rolled in finely chopped herbs.

Meat in the oven can be made softer and more flavorful with a conventional disposable syringe with a thick needle. Prepare a solution for injection: in a glass boiled water dilute 1 tsp. salt, ½ tsp black pepper and a whole head of minced garlic. Let the resulting solution stand for about 20 minutes. Strain through cheesecloth, squeeze and inject the solution with a syringe into a piece of meat. Hold it for half an hour, then set to bake.

The meat is very tasty as a whole piece, cut into plates, between which slices of cheese are inserted. And if you put potatoes in a foil or baking sleeve along with meat, you get delicious side dish. Before baking, meat can be marinated in lemon juice, wine, beer or kefir. The surface of the meat can be smeared with adjika, only real, Georgian. The aroma is amazing! As you can see, there is room for fantasy to unfold. It's about the recipes.

Pork in spicy breading

Ingredients:
1.5 kg pork loin,
2 tsp mustard,
2 tsp honey.
Spices:
pepper mix, mustard seeds, coarse salt, garlic, ground nuts (any, you can mix), cloves, dry pomegranate.
Sauce:
200 g lingonberries,
½ stack brown sugar
2-3 oranges
1 tbsp flour.

Cooking:
Wash the loin, pat dry and stuff with garlic. Mix mustard with honey well. Grind all the spices in a mortar, except for the cloves. Lubricate the meat with a mixture of mustard and honey, then sprinkle generously with spices, and stick the cloves in a checkerboard pattern over the entire surface. Wrap meat in foil room temperature for 1 hour. Then put the baking sheet with the meat in the oven, preheated to 180-200 ° C, for about 1.5 hours. 10 minutes before cooking, open the foil, put a couple of sprigs of rosemary and bake until golden brown. For the sauce in a saucepan, melt sugar over low heat, pour in the juice from one orange and wait for it to boil. Add lingonberries, boil and put orange pieces into the mixture, boil a little and remove from heat.

Ingredients:
1.5 kg pork,
2 liters of dark beer,
1 yolk,
garlic,
ginger,
pepper,
salt.

Cooking:
Rub a piece of pork with salt and pepper, stuff with halves of garlic. Pour 1.5 liters of beer into the pan, put the meat in it and cover with a lid of a smaller diameter than the pan. Place a weight on top to submerge the meat in the beer and leave for 1-2 hours at room temperature. Pour 1-2 cm of beer into a deep frying pan, put meat in it and place in the most heated oven for 15 minutes. then reduce the heat to medium and roast the meat for 1.5 hours. Water the meat with beer more often, about once every 10-15 minutes, and in last time pour it with a mixture of beer, yolk and ginger. Turn on the heat for a maximum of 2-3 minutes so that the meat is browned.

Ingredients:
1.5-2 kg of pork,
2 cloves of garlic
1 tsp cumin,
spices, salt, pepper - to taste.
"Coat":
1 stack beer,
½ stack water,
salt pepper,
1 tbsp olive oil,
flour.

Cooking:
Boil 2-3 liters of water, cool, salt well. Soak the meat in this solution for 2 hours. Then dry the pork and prick deeply with a knife in 15-20 places. Prepare a mixture of crushed garlic, pepper, cumin and your favorite seasonings, rub a piece of meat with it. Make a “fur coat”: mix beer and water, add ginger, salt, pepper and oil, mix and add enough flour to make a thick dough like putty. With oiled hands, spread the dough over the surface of the meat so that there are no open spaces. In an oven preheated to 200 ° C, place a baking sheet with meat, and under it - a deep container with water. Sprinkle the surface of the dough periodically with water. Watch the process, and if the dough burns, cover it with foil or baking paper moistened with water. The meat cooked in this way becomes tender and fragrant, and the “fur coat” can be eaten - it absorbs all the juices.

Beef in the "sleeve"

Ingredients:
700 g beef,
2 tbsp salt,
2 tbsp lemon juice
1 tsp Sahara,
pepper, Bay leaf, garlic, mustard, vegetable oil - to taste.

Cooking:
In 1 liter of boiled water, dissolve salt, sugar and lemon juice and dip a piece of meat into the solution. large piece pierce in several places with a knife. The brine should cover the meat completely. Add a few peppercorns and bay leaf. Place a smaller plate than the saucepan on top and place a weight on top. Leave to marinate for 12 hours at room temperature. Then dry the meat and spread it with a mixture of mustard, pepper and vegetable oil. Stuff with garlic cloves and leave for half an hour. Then put the meat in the roasting sleeve, tie one end of the sleeve tightly, squeeze the air out of it, pour about 100 ml of water inside and tie the other end just as tightly. The distance from the meat to the ends of the sleeve should be at least 15 cm. Remember that the sleeve inflates strongly during baking, so place the meat in the center of the baking sheet and not very high so that the inflated sleeve does not touch the walls of the oven. Place the baking sheet with the meat in the oven, preheated to 180°C. As soon as you see that the water inside the sleeve boils, reduce the heat to 150-120 ° C and roast the meat for 80 minutes, then turn off the oven and leave the meat for another 20 minutes. The beef becomes soft and aromatic and is delicious both hot and cold. and cold.

Ingredients:
1 lamb leg
900 g puff pastry,
2 cloves of garlic
2 sprigs of rosemary
1 egg
2-3 thick lavash cakes,
parsley.

Cooking:
Remove the thigh bone from the lamb leg, leaving the drumstick. Cut off excess fat, make a few cuts in the meat and stuff the leg with garlic and rosemary. Pepper well. Roll out the defrosted dough into a triangular layer and place your foot on it with the flat side down. Cover the meat with pita bread and wrap in dough. Leave the bone sticking out. Moisten the edges of the dough with water and pinch the seams tightly. Turn over (lavash cakes will be at the bottom), make 2 holes for steam to escape. Lubricate the surface of the dough with a beaten egg and place in an oven preheated to 230 ° C for 15 minutes. then reduce heat to 190°C and bake for 1.5 hours. If the dough starts to burn, cover it with foil. Serve garnished with chopped parsley.

Ingredients:
400 g yeast puff pastry,
1 kg pork
1 onion
500 g champignons,
1 egg
1 tbsp vegetable oil,

Cooking:
Cut the onion into small cubes and fry in vegetable oil until golden brown. Add sliced ​​mushrooms to the onion, mix and season with salt. Fry, stirring constantly. Rinse and pat dry a piece of pork and make an incision in it. Salt, pepper and stuff the meat with onion and mushroom filling. Wrap the meat in the rolled out dough and bake in the oven, preheated to 180°C, until done. If the dough starts to burn, cover it with foil or baking paper dipped in water.

Ingredients:
1.5-2 kg pork neck,
1-2 lemons
1-2 bulbs
200-300 g of hard cheese,
salt, black ground pepper - to taste.

Cooking:
Rinse an even piece of the neck and dry it. Cut the lemon and onion into thin circles, cut the cheese into thin slices. Cut the meat into slices 1 cm thick, without cutting all the way through, that is, the slices should be joined at the bottom. Rub the salt and pepper mixture on the outside and inside of the meat. Insert a circle of onion, a circle of lemon, a slice of cheese into each slot. Squeeze tightly and wrap with foil in several layers. Place in the oven preheated to 180-200°C for 40 minutes. Serve hot, whole, cut into portions on the table.

Festive roll in foil

Ingredients:
1-1.5 kg of pork,
500 g champignons,
½ stack walnuts,
100 g fresh pork fat,
100-150 g of hard cheese,
salt, pepper - to taste.

Cooking:
Boil mushrooms until tender. Walnuts chop. Wash the piece of meat and pat dry. Then, with a sharp knife, begin to cut the meat from its wide side into a layer 1.5-2 cm thick, moving in a spiral. As a result, you should get a meat layer, as if you unfolded it. Beat off the layer, salt, pepper. Lay thin slices of fat on the meat, sprinkle with grated cheese, put a layer of boiled mushrooms, and on them - a thin layer of nuts. Roll the meat into a roll, wrap tightly in foil and put in the oven with a slight heat for a couple of hours.

Bon appetit!

Larisa Shuftaykina

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How do we cook pork in the oven

We need:

• Pork - about 1 kg
• Garlic - 8-12 cloves
• Salt (preferably coarse, without iodine) - to taste
• Pepper and spices - to taste

We most often use salt, ground black pepper, red paprika and - depending on the mood - a dried mixture of ground Italian herbs. All ingredients are easy to buy in the nearest supermarket.

Preparation of meat - on the strength of 15 minutes.

Rinse the pork tenderloin thoroughly under running cold water. We carefully dry it (!) And arm ourselves with a convenient sharp knife.

We make small and frequent cuts in depth - over the entire surface of the pork.

In these cuts we will push the pieces of garlic. To do this, cut each clove lengthwise - in half. Long sharp pieces- ideal for comfortable stuffing!

Mix the spices with salt and rub the meat over the entire surface - on both sides.

You can additionally prick the meat with a fork, then the spices will penetrate even more evenly.

Baking - an average of 1.5 hours per 1 kg of meat.

It remains to wrap the pork in foil and bake in the oven. Let's follow grandmother's advice:

1 kilogram of meat is baked for an average of 1.5 hours. If you want to dry the fried crust, in the last 10 minutes of baking, open the foil on top.

As you can see, baking pork meat in the oven using foil is not a troublesome task, and the result will always be juicy and fragrant.

The secrets of choosing pork, marinades and fillings

Fresh pork has several characteristics. pink, uniform, not dark color, almost dry surface, elastic texture (does not leave a dent when pressed with a finger), fresh smell similar to the smell of milk, without admixture of ammonia, milky fat white color. Marbling is very desirable for the neck (i.e. fat is distributed in the thickness of the meat, and not just on the surface).

It is quite juicy to bake in the oven any piece of pork. Yet it is worth remembering that the most profitable places- this is the neck, the inside of the ham and the tenderloin.

When baking in foil, fat from pork can not be cut off. It will always be possible to do this. From the high temperature, the fat will either melt into juice, or become very softened. In general, meat baked in the oven is quite appropriate in the diet of those who follow the figure: by removing fat after baking, we get high-quality protein, without synthetic additives, frying in oil and excess carbohydrate breading that absorbs fat.

Have you decided to pre-marinate the pork?

Use the ingeniously simple onion method:

• We combine onion gruel (chopped on a blender 2-3 onions), vegetable oil (2-3 tablespoons), mustard (1 tablespoon) and spices (dry, ground). We rub the already stuffed piece, put it in a deep bowl and tighten it with a film. We send it to the refrigerator - for 5-6 hours.

Of course, you can always simply smear a piece with mayonnaise if you are not bored with its taste.

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

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

• cheese - 200 g;
• boneless pork loin - 700 g;
• garlic - 5 cloves;
• tomatoes - 2 pcs.;
• ground black pepper - ½ tsp;
• salt - 1 tsp

It is not difficult to cope with the preparation of the original meat dish. The main thing is to follow the instructions in the process of working on a juicy and appetizing pork accordion in the oven. Recommendations with photos and a simple sequence of steps will allow you to get out amazing delicacy even if you've never done anything like this before.

First you need to prepare pork loin. It will need to be washed and dried. Pork should be cut, but it will need to be done in a special way. A boneless loin does not cut through to the base. It is necessary to form slices that will literally crumble in different directions, but stick together, since the common base is preserved. The thickness of each slice should be about 1.5 cm. Then the meat preparation is sprinkled with pepper and salt.

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

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

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

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

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

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

Here we are ready excellent dish! As you can see, the process of cooking a pork accordion in foil in the oven is not so complicated.

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

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

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

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

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

Bon appetit!

Recipe 3: Oven-baked juicy pork in foil

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

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

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

The most important step is preparation. raw meat. To do this, take a piece of meat, clean it from unnecessary films and excess fat. Next, rinse thoroughly in water to wash it from the remnants of blood. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.

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

After greasing on all sides with mayonnaise sauce.

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

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

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

Cut when it cools down a bit.

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

Use the recipe for juicy pork in the oven with tomatoes and cheese to make the meat juicy and tender. For this dish, it is better to choose not quite lean meat, it is better to give preference to the neck or shoulder part.

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

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

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

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

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

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

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

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

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

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

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

There is one subtlety in cooking. For the first 30 minutes, it is advisable to bake the meat with cheese in foil. So the cheese will not be covered with a golden crust ahead of time, and the dish will not dry out. Everything will languish first, and then brown evenly.

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

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

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

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

Wash the pork and pat dry with paper towels. Pork flesh cut across the grain thin pieces about 1 cm thick.

Peel and cut onions and carrots. Pour a little vegetable oil into a frying pan, heat well over high heat. Pour onions and carrots into the pan.

Fry until the onions and carrots soften and lightly golden.

AT glass mold for baking (you can also use a ceramic form), greased with vegetable oil, lay out layers of pork and fried onions and carrots.

Sprinkle each layer with salt and black pepper to taste.

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

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

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

Pork can be served with sautéed or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

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

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

• Food foil

If the meat is not thawed, then it is better to defrost it in spices. So it feeds on them better. But this is not necessary, you can grate the meat in a defrosted (steam) state.

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

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

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

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

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

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

Recipe 7: Oven Juicy Pork with Italian Herbs

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

• pork (part of a shoulder blade or ham with skin) - 2 kilograms,
• salt,
• ground black pepper,
• dry italian herbs,
• garlic 3-4 cloves,
• vegetable oil - 1 tablespoon,
• ready-made table mustard - 2 tablespoons,
• French mustard (grains) - 1 tablespoon,
• 1 egg yolk,
• oatmeal (or small breadcrumbs) - 2 tablespoons.

First of all, rinse the piece of pork that you plan to bake in running water and dry it slightly with a paper towel.

Now we prepare the glaze for the meat. Mix table mustard with French mustard. Add to them chicken yolk and carefully grind it all. Then mix with oatmeal(or breadcrumbs). It remains to add to all this a spoonful of vegetable oil and mix.

The next step: on the side where the skin is, make cuts with a sharp knife, it is better if it is a beautiful mesh. Only needs to be cut with a knife pork skin, and do not touch the fat layer and pulp. When baking, fat will be rendered from the cuts, thereby the piece of meat will “lose weight” and become leaner.

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

This must be done on both sides.

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

Send to the oven preheated to 180 degrees.

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

After an hour, take the pork out of the oven and turn over to the other side.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In this recipe, we propose to bake a piece of pork in mustard-beer filling and treat your loved ones to unusually fragrant and juicy meat. When cold, such a piece of baked pork can be cut into thin layers and served as a meat snack.

• pork pulp - 1-1.1 kg
• beer - 100 ml
• mustard - 60 g
• garlic - 4 cloves
• refined oil - 50 ml
• pepper mixture - ½ tsp
• salt - 1 tbsp.
• any spices for pork - 1 tsp
• > paprika - 1.5 tsp
• breadcrumbs - 40 g

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

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

We take the foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can easily wrap a piece of meat. Stack them up. We make sure that the matte sides look down, and the shiny ones look up. It is in this position that we place the folded stack in a heat-resistant form with high sides, bend the sides up and lay the pork in the center in a piece.

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

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

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

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

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

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

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

14 gr.

carbohydrates

197 kcal.

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

A real gem for anyone. festive feast - big piece 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.

Choice good piece young juicy pork, lamb, beef, boning (removing films, tendons), marinating and, finally, the correct temperature when 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 gas bubbles will help it penetrate the pulp faster. Water, mineral salts and carbon dioxide inside the meat will help to maintain its juiciness and original volume during baking.

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 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 that will not evaporate meat juice from within. 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 roasted meat with vegetable side dish and sauce. AND the best decoration- 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 the meat is marinated the day before. holiday dinner, and three hours before the start of it, 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 sausage and others meat delicacies production sample.

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, compared to 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 golden crust. 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 pieces.
• 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 oranges in thin strips, crosswise, put smoked bacon so that a braid is formed.

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. For a big flat dish lay the lettuce leaves; on top of them, in a circle - slices 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, the unsaturated fatty acid in pork is found in a “finished” 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 in plant products.

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

If lamb, then it is Caucasian or asian cuisine, with their characteristic flavor of 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 create from it cooking masterpiece not only a man of Caucasian nationality will be able to, but also a simple housewife of Slavic appearance.

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.

More old lamb, of course, you can also cook well, but then the meat must be marinated, used for its preparation more bright seasonings, bake 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-roasting it 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 one by one, pomegranate juice followed by sugar and salt. 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. Coat the outside of the ribs 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. Bell pepper cut 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 cooking minced meat and for 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 hearty breakfast. Such meat will always decorate snack table, no worse than expensive 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 fragrant spices and those that have a less pronounced odor. 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 weathered; when pressed, the flesh should retain elasticity, not to mention that the surface 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.