Entrecote in the oven - a classic of French cuisine! Cooking entrecote in the oven from beef, lamb, veal and pork. Pork entrecote: basic recipe and variations

Wash and dry the meat. Poke a few holes with a fork and season with pepper, basil and salt. Leave for 15 minutes.

Fry the onion over low heat under a lid.

Fry each entrecote in a pan for a couple of minutes until golden brown. Then send for 20 minutes in the oven, bake until cooked.

Serve together with fried onions. Bon appetit!

Ingredients

Pork on the bone - 2 Pieces (for entrecote)
Onion - 1 piece
Ground pepper - 0.5 teaspoons
Dried basil - 0.5 teaspoons
Salt - to taste

Main Ingredients:
Meat, Vegetables, Pork, Onion

Note:
Here is a simple recipe for cooking pork entrecote in the oven. A photo of each step makes it clear how to do this or that action correctly. And how this wonderful dish is prepared at home, you will be told a detailed recipe for pork entrecote in the oven. Undoubtedly, you can add your personal ideas to the classic composition of the ingredients. Our website will help you learn all the secrets of how to cook easily and quickly, how to make culinary masterpieces from ordinary food. Let cooking become for you not just a daily routine - but an interesting hobby and a celebration of life! Just remember to count calories to always stay in shape. Try to repeat all the above recommendations, and you will undoubtedly get a delicious homemade pork entrecote in the oven.

Description:
You will need a good piece of bone-in pork and your oven. Everything is baked quite simply and quickly. Entrecote is often served on the festive table as a second course. Garnish - any.

Servings:
2

Time for preparing:
30 minutes

time_pt:
PT30M

Come visit us, you will be very welcome!

Pork entrecote in the oven is very juicy. And with this incomparable marinade, it is also juicy, fragrant and spicy. In any case, you will be satisfied with dinner. You just need to study the recipe carefully, prepare fabulously tasty meat, a suitable side dish and a simple vegetable salad. Cooking entrecote practically does not require your active participation. So you can safely go about your business while juicy entrecote is browned in the oven.

Ingredients:

- pork entrecote - 2 pcs.;
- onions - 2 small heads;
- mustard ready - 1 tbsp. l.;
- mayonnaise - 1 tbsp. l.;
- spices for meat - to taste;
- salt - a large pinch;
- ground mixture of peppers - to taste.

How to cook with a photo step by step

1. Peel and rinse one large or a couple of small onions. Grate on a coarse grater or chop with a blender into gruel. I do not recommend chopping with a knife, because in this case a lot of juice will be lost, which is simply necessary for the meat to become soft and fragrant.

2. Mix chopped onion with mustard and mayonnaise. Pour in the spices. There is no need to add salt yet. What spices are suitable for baking entrecote in the oven? Absolutely any seasonings combined with pork. In a fragrant bouquet, you can safely include granulated garlic, marjoram, caraway seeds, cloves (do not overdo it with this spice), as well as almost all types of ground pepper. You can put ready-made seasoning.

3. Mix thoroughly. Fragrant marinade for pork entrecote is ready.

4. Prepare the pork on the bone. Wash and dry the meat thoroughly. Pat dry with paper towels.

By the way, it’s still very tasty to eat on our website. Be sure to look.

5. Brush the entrecote with marinade on all sides. Place in a bowl and cover with cling film. Let the meat stand at room temperature for half an hour to an hour. And then rearrange it in the cold for a few more hours.

6. Remove the marinated fragrant meat from the bowl. Salt. Place in a baking dish. Cover with foil. Put to bake in the oven. The temperature is 200 degrees. Time - 25-30 minutes. 5-7 minutes before the expected readiness, remove the foil and let the meat be covered with a beautiful golden crust.

Serve the pork entrecote hot with your favorite side dish. Very tasty with mashed potatoes or lentils. Pork entrecote, the recipe of which will certainly interest your guests, can also be prepared on the festive table as the main hot dish.

We also invite you to prepare

It's great to relax and spend the weekend with the family in nature. Grill a barbecue and swim in the river. What else is needed for happiness. At the weekend, we bought a pork entrecote at the village market and decided to fry it on coals. We bought an entrecote and a little neck at the market. While we were walking home from the market, we thought about how tasty it would be to cook entrecote on charcoal, I really wanted to go to nature. This meat is very tasty and juicy, which does not require a special marinade. The main thing is not to overdry it when frying.

True, we bought meat on the weekend, and went to nature a few days later. And this has its advantages, the meat managed to marinate well. True, our planned holiday was ruined. Since now there are a lot of insects, including wasps.

We just recently had a TV show. That insects are most active at the end of summer and can bite for no reason. And you also need to make sure that a wasp or a bee does not get into a glass or bottle with a drink, compote or juice. This is very dangerous, especially children need to be monitored.

Arriving at the place of rest. This picturesque place on the banks of the river we saw the same insects, that is, wasps. Which are circling around meat, vegetables, fruits and sugary drinks.

Of course, the children were frightened and upset. But on the other hand, we had a great swim in the river and this has its advantages. But back to meat.

Entrecote is meat on a rib. Moreover, the meat is not lean at all, but fatty. For me, this meat is tastier than the neck. Since we had a piece of neck and pork entrecote. To be honest, we all really liked the antecot.

How to deliciously cook pork entrecote on charcoal

Ingredients:

1.5 kg entrecote (meat on the bone)
spices for barbecue
2-3 tbsp. tablespoons of vegetable oil
100 grams red grape wine (we had cherry liqueur)
a mixture of peppers or ground black pepper
salt to taste

We have the recipe as usual, with step-by-step photos of preparation. Therefore, it will not be difficult for you to cook delicious meat.

Entrecote is such a delicious meat that you can fry it with salt and sprinkling pieces of black pepper and it will be delicious.

But we also added spices for barbecue. We buy them from the market. We have a point where they sell various spices. You can buy it as a mixture of spices (for pilaf, barbecue, etc. dishes), or you can buy turmeric, barberry, rosemary separately.

I think that in many markets there are such points. You can try, even for the sake of interest, buy spices and marinate barbecue with them.

For example, our friends and we really like barbecue in these spices. Although we also bought in the store in bags of spices for barbecue, but still, not that. Yes, and at such points, too, different spices. For example, our seller has changed, and the taste of barbecue has also changed. But it still tastes better than the store-bought ones.

The meat must be cut into steaks. Rinse and dry on paper towel (I do exactly that). Although it is advised not to wash fresh meat for barbecue. But in our market, the deck crumbles, and it happens that pieces of wood remain on the meat.

Each piece must be rubbed with spices on both sides. And then add vegetable oil and wine to the barbecue. It is ideal and tasty to marinate meat in red grape or cherry wine.

But we had cherry liqueur. We prepare it ourselves. We shared the recipe for homemade cherry liqueur on the blog pages, you can see.

Wine helps to make the meat even softer and more tender. Plus meat marinated in wine is very tasty.

We need about 100 grams of wine. But it is not necessary to pour wine by measuring it in 100-gram glasses or glasses. Pour about 100 grams, and volume more or less, that's okay.

We definitely add vegetable oil to the barbecue. So the kebab remains very juicy. We can say this is such a secret of juicy and tasty meat on the coals.

Vegetable oil should not be used at home, as it is fried and fragrant. Oil is better to use refined.

We mix the meat well and put it in a container. We put the meat in the refrigerator to marinate. Of course, you can immediately fry it on the fire. But we had things to do, a trip to the city and purchases for the school for the child.

Therefore, we managed to fry the meat only after three days. This is what a pork entrecote looks like. But the meat marinated perfectly.

I would like to note that many beat anricot. But we don't. The most important thing is to buy quality meat. As our friend likes to joke, so that the pig is not 33 years old, and that there is a pig, not a boar.

Plus, I want to draw your attention to the fact that we do not immediately salt the barbecue. We will salt when we place it on the grill and start frying. Then we salt each piece on both sides.

We went out into nature, lit a fire. While the fire is burning, put the pieces of meat on the grate.

How beautifully the fire burns, I sit and admire. I think it's a must to take a photo. After all, it is not for nothing that they say that you can look at three things for an infinitely long time. How water flows, how fire burns and how you get paid.

I also want to note that the meat should be fried on burnt-out coals, and not on an open fire. The coals should be covered with a white coating, as seen in the photo on the right. And yet, it turns out very tasty if you fry meat on wood from cherry trees.

These are juicy, appetizing, fragrant and very tasty pieces. If you do not know how to cook delicious pork entrecote, then try this recipe. I don't think you will regret it.

We fried entrecote and pork neck. The entrecote was eaten right away. Yes, what did they eat, “dared”. But the neck was brought home. We really love the pieces of meat on the rib. They are very tasty and soft.

In my opinion, it is better to let the meat marinate for at least a day. Then it turns out even more tender and tastier. And if you want faster, and you have no time to wait, then we have a recipe for such a barbecue. You can see the recipe in the article "." In general, we have many different recipes for cooking meat. You can look at them by clicking on the “Meat Dishes” section, there are many interesting recipes. The rubric is just below and to the left. Bon appetit and all the best to you!

19.04.2018

Entrecote is not only the name of the dish, but the definition of the section of the pig carcass between the ridge and ribs. It is considered a delicacy product, baked quickly enough. If you figure out how to cook pork entrecote in the oven correctly, you will understand why it is loved all over the world.

Experts call the main rule for working with such meat mandatory soaking: it is better not to use vinegar compounds, but various ready-made sauces, cream, fruit or berry juices will do just fine. In addition, you can use mustard, soy sauce here. Due to the fact that the entrecote does not have a high fat content, some experts prefer to add lard when baking (you can replace it with bacon).

Ingredients:

pork entrecote - 1.5 kg;
lard - 100 g;
mustard - 1 table. spoon;
soy sauce - 4 table. spoons;
garlic cloves - 4 pcs.;
bulb is small.

Cooking method:

You can soak such meat not only in standard sauces like mayonnaise or sour cream, but also in the classic vinegar marinade: for this purpose, it is good to use liquids from homemade preparations, especially if they are planned to be served with the finished dish. Do you want to crunch with hot pork entrecote with pickles? Use the brine from them to marinate the meat.

Ingredients:

pork entrecote - 6 pcs.;
potatoes - 900 g;
cucumber pickle - 80 ml;
vegetable oil - 60 ml;
spices for meat - 1 tsp. spoon;
onion bulb;
salt.

Cooking method:

Put pork entrecote in a deep bowl, sprinkle with spices for meat.
Chop the onion into very small pieces, as for sautéing in soup frying, and sprinkle on top.
Pour cucumber pickle over each piece, then cover and refrigerate overnight. The minimum duration of marinating pork entrecote is 6 hours. However, you can reduce the time if you do not remove it in the cold: then the meat needs to stand for only 1.5-2 hours.
Heat vegetable oil in a frying pan, fry each entrecote on both sides (it will take about 5 minutes per piece).
Spread the prepared pork on a baking sheet; it is not necessary to cover it with parchment.
Wash the potatoes, remove the skin, cut into quarters or into sticks (depending on the size of the potatoes). Salt.
Spread around the pork entrecote, pour the rest of the marinade with onions.
Send to bake first at 220 degrees, but after 10 minutes. lower the oven temperature to 190 degrees and cook the meat for another 25 minutes. After that, you will need to get it, and let the potatoes reach another 15 minutes. at the same temperature (turn it over).

Fragrant pork entrecote in the oven in foil with vegetables

It is advisable to serve any meat not alone, but with a side dish that will facilitate its absorption, especially if it is pork. In particular, bell peppers are very well suited here (you can take different colors to make it more attractive) and zucchini, which are first baked with meat, and then browned on a wire rack. In this case, it is advisable to make the marinade as light as possible, but with the addition of herbs.

Ingredients:

pork entrecote - 3 pcs.;
olive oil - 2 table. spoons + to vegetables;
lemon;
purple onion;
ground rosemary - 1/2 tsp. spoons;
ground ginger - 1/2 tsp. spoons;
garlic cloves - 2 pcs.;
salt;
zucchini - 400 g;
Bulgarian peppers - 3 pcs.

Cooking method:

Take care of the marinade: chop and pass the garlic through a press, mix with olive oil. Pour spices, salt, squeeze the juice from a lemon cut horizontally in half.
Put the washed pork entrecote in a bowl, pour this mixture over. Top with onion cut into thin rings and tighten with a film. Leave to marinate overnight in the refrigerator.
Stretch the foil over the baking sheet with the shiny side up, place the entrecote on it.
Pour them with the remnants of the marinade that has not been absorbed, cover with onions.
Next, distribute the zucchini cut into circles 3-4 cm thick and quarters of bell peppers (cut vertically).
From above, tighten the dish with a new layer of foil, now placing the shiny side down (inward), fasten the edges.
Bake the entrecote for 45 minutes. at 200 degrees.
After removing the top layer of foil, place a wire rack over the baking sheet and place the meat and vegetables on it. Brown, turning on the "grill" mode, for another 10 minutes.

Pork ... Say, is it harmful? And what is not harmful now? After all, it’s not every day to eat chicken dishes. You can sometimes treat yourself to hearty dishes from other types of meat. Especially if you have a freshly bought piece in the refrigerator. Fantasy immediately obsequiously brings fragrant pork entrecote on the bone!

No, you can just fry it, you can stew it with potatoes or other vegetables, serve it with porridge, etc. But the entrecote has such a property - to amaze. I, if possible, cook this yummy. And, I must say, I am always satisfied. Especially if I cook with vegetables, albeit fried ones. Not everyone is on a diet! Therefore, let's go cook this appetizing crispy fragrant meat ...

Time for preparing: 20-25 minutes

Complexity: everything is simple and easy!

Ingredients:

Italian herbs (or other spices) - 1 tsp

breading (large) - 2 tbsp.

For garnish:

Cooking

I always start with meat. This time I didn't have to cut. I bought it ready made in the store. Convenient, isn't it? Sometimes I cut off the fat, but in its fat, pork is just delicious. And I left it like that. I just cut off the skin and generously dipped the meat (the pieces should be about one and a half centimeters thick) in spices.

Since the meat will be fried, I decided to roll it well in breadcrumbs. But I chose not a small pomelo. Such a large piece will sound good in coarse breading. Here is the one in the photo.

Don't worry, the breading will adhere well to the meat. Now the main thing is to heat the pan and oil well (you need to pour it so that the meat sinks a couple of millimeters in it). And immediately begin to fry over medium heat.

While the meat is fried, we need to prepare a side dish. I had a young potato. I cut it into thin slices. So that the spices and breading do not disappear, I rolled the potatoes in them.

Immediately cut the tomatoes into thin slices.

What's with the meat, golden on one side? Turn over and put the potatoes in a frying pan - fry and at the same time finely chop the pickled cucumber. Fortunately, I recently opened a jar of my salting, and now I put it everywhere instead of salt.