Oven-baked pork tenderloin recipe: the best options. Pork baked in foil in the oven

What is a baked goods? This is a large piece of meat, usually pork, stuffed and marinated for almost a day with garlic and herbs, and then baked in the oven as a whole. Previously, they cooked bear meat in a real Russian oven. Now everything is simpler and more elegant, only the appetite is like in the good old days: when the kitchen is inevitably filled with the smells of roasted meat with spices, you voluntarily confirm your connection with the hunter ancestors:
Yes, meat!

Recipes for boiled pork are varied. Different seasonings, different ways of baking: in dough, sleeve, foil, in the oven, in a slow cooker. And although the pork ham is a classic of the genre, baked meat is prepared from other parts, and from other meat. Someone - reluctantly ("because it's wrong"), and someone with extraordinary ease ("my taste is my master"). Therefore, if you come across lamb and even turkey boiled pork, do not be surprised. These, of course, are culinary liberties, but since there is demand, there will be supply.

I have collected on this page several recipes for cooking boiled pork at home: firstly, a step-by-step photo recipe for a classic pork tenderloin. And secondly, several “free” from strict traditions, but popular culinary variations of this dish.

What's in it: 5 ham recipes to choose from

I'll start with the correct, tried and tested classics of cooking boiled pork at home.

Boiled pork in foil

But, no matter which option you choose, cooking homemade boiled pork takes time, and you can’t cook it in a couple of hours. First, the meat must be stuffed with garlic, smeared with spices and left to marinate for at least 12 hours. Then wrap in foil and put in the oven. They don’t immediately take out the finished boiled pork from foil, but let it cool slowly in the switched off oven, and only then unfold it. But do not rush to immediately serve boiled pork to the table. The final taste of meat will appear after it has stood overnight in the refrigerator - that's when you can try. So the preparation of the dish should be planned at least a day before the holiday.

Ingredients for the ham recipe in foil

• pork of moderate fat content - 1 kg;
• garlic - 1 large head;
• dried thyme - 1 tsp;
• ready-made mustard (spicy or to your taste) - 2 tsp.
• ground black and red pepper - 0.5 tsp each;
• salt - 1 tsp

How to cook delicious homemade boiled pork in foil

Wash the meat under running water, dry with paper towels or leave in a colander. When the water drains, transfer to a suitable bowl.

While the meat dries, cut the peeled garlic cloves into thin long plates.

Prepare the spice mix. Mix black pepper, red pepper and basil in a bowl (choose spices to taste).

Roll garlic cloves in spices.

Add salt. The amount of salt depends on the weight of the piece of meat. The calculation is this - for 1 kg of pulp, a teaspoon of salt is taken (with a small slide).

Now you can do the meat. The meat must be dry, otherwise salt, all spices and mustard will drain from it. With a sharp knife, make punctures in the meat and insert the garlic, rolled in spices and salt, into the holes.

Stuff the meat on all sides. Sprinkle it with a mixture of salt and spices.

Squeeze ready-made mustard onto the meat (you can take any - spicy, slightly spicy, with grains) and coat the pieces on each side.

In this form, the meat is sent to the refrigerator for 12 hours (do not forget to cover the dishes with a lid).

After the specified time, remove the meat, leave at room temperature for an hour. Then transfer to a piece of foil.

Cover with the second piece and pinch the edges so that not a single hole remains. The final result depends on how carefully you pack the meat. If the foil is not wrapped tightly, the meat juice will flow out and the boiled pork will turn out dry.

Carefully transfer the meat to a baking sheet, place in a cold oven. Make a small fire, after 10 minutes increase the flame and heat the oven to 180 degrees.

Bake at this temperature for 1-1.5 hours. Then lower the temperature to 160 degrees and hold the meat for another 15-20 minutes.

Turn off the fire, leave the pork to cool in the oven.

Unroll it after 1.5-2 hours. Transfer to a platter. Drain the meat juice into a separate bowl. Cover the meat and refrigerate overnight.

Serve boiled pork as a cold appetizer, cut into thin slices.

The best seasoning for it is grated horseradish with beets, but mustard will also work.

ON A NOTE. To prevent the boiled pork from burning during baking at home, periodically pour hot water on the baking sheet.

Boiled ham can be cooked in different ways. I add 4 more proven homemade recipes to the main one.

Marinated ham (ginger + mustard)

Ingredients for pickled ham recipe

• pork one and a half kilograms
• ginger (root) 2 cm
• mustard 2 tablespoons
• garlic 5 + 4 cloves
• salt, black ground pepper

How to pickle and bake boiled pork in ginger-mustard sauce

Peel the garlic and ginger. Rinse a piece of pork thoroughly, dip it with a paper towel, stuff with garlic (5 cloves), then rub with a mixture of salt and pepper.

Grind the rest of the garlic through the garlic. Finely grate the ginger. Mix everything with mustard. Brush the pork with the prepared garlic mustard mixture, place in a container or bag and refrigerate overnight.

In the morning, put the meat in the sleeve, put it in the oven and bake the boiled pork at 200 degrees for an hour and a half, with a calculation of twenty minutes for every half kilogram and another 20 minutes for the whole piece. At the end, you can open the sleeve and lightly brown up.

Let the dish cool, slice and serve.

Next will go "non-pork" recipes. Therefore, if you just got into the taste of baked pork, and you will find more recipes for the most popular, though not always the most healthy meat in the world. However, if it is low-fat, then you have healthy food on your table.

Boiled veal

Veal boiled pork - spicy, tender, fragrant. Not difficult to make at home, but a very tasty recipe, and perhaps the most successful one.

Recipe Ingredients

• young veal 1 kg. (can be replaced with beef, pork)
• salt, garlic
• pepper mixture, or meat roasting mixture
• Bay leaf
• olive oil or mayonnaise

How to cook veal roast

Peel the garlic cloves and, if large, cut in half. Salt the piece of meat on all sides, sprinkle with a mixture of peppers. Make small cuts with a knife and stuff with garlic. Drizzle the veal with olive oil and let sit for 20-30 minutes.

Put the meat in a baking dish (a ceramic dish or deep heat-resistant glass is suitable). And put to bake in an oven already preheated to 180 degrees. Baking time 40-60 minutes. To make the dish juicy, in the process of cooking the meat, do not forget to pour it with the released juice.

What else? Red wine is served with boiled pork with veal.

Salad with boiled pork

Boiled pork is good both on its own and as an ingredient in other dishes. Try and save for a collection of homemade recipes for a boiled pork salad. The salad is very filling and tasty. It is better to give it a little time to brew before serving. The other main ingredient is beans: so this is a super protein dish.

salad ingredients

• boiled pork (low fat) 250 grams
• canned red beans 200 grams
• canned white beans 200 grams
• red onion 1 piece
• pickled cucumbers 2 pieces
• green onion feathers - 30 grams
• a few sprigs of cilantro
• balsamic vinegar 1 tablespoon
• granulated sugar 1 teaspoon without a slide
• olive oil 2 tablespoons
• ground black pepper, sea salt to taste

How to cook a salad with boiled pork and beans

Throw the beans in a colander, rinse in cool water, let drain. Peel the red onion, cut into thin half rings. Place in a small bowl and sprinkle with sea salt, sugar and ground black pepper. Stir, pour in balsamic vinegar and olive oil, leave for 10 minutes.

While the meat is marinating, cut the cucumbers and boiled pork into strips. Chop green onions and cilantro.

Mix beans, greens and boiled pork in a deep salad bowl. Add chopped onion with dressing and mix gently. Bon appetit!

Turkey ham

"Lightweight", dietary version of boiled pork. Very good for sandwiches. Much better than store-bought sausage. Why? Yes, if only because we are not sure about the composition of the sausage, or that the storage periods are carefully observed. And here - all their own, home-made. The recipe is good for kids and dieters. Designed for 4 servings.

Recipe Ingredients

• turkey fillet 600-800 grams
• garlic cloves 3 pieces
• salt teaspoon
• paprika half teaspoon
• vegetable oil 2 tablespoons
• for the marinade:
• granulated sugar 0.5 tablespoons
• water 200 milliliters
• salt 1 tablespoon

How to cook diet turkey ham

Prepare the marinade: dissolve salt, sugar in water, pour meat over them. The marinade should completely cover the piece, it is better to cover it on top with a plate under a small load.

Leave the meat to marinate for two to four hours. Peel the garlic, push through a press, add paprika, vegetable oil, salt, and mix everything.

Remove meat from marinade, pat dry gently with paper towels to remove excess liquid. The meat should be in a shape suitable for cutting into sandwiches, then tie it with cooking string. Rub the piece with the prepared spice mixture.

Preheat the oven to 250 degrees, cover a baking sheet with parchment paper and put the turkey on it. Place the baking sheet on the lower level of the oven. The baking time will be approximately 25 minutes. This is approximately: cooking takes more time, the larger the piece. After the time has elapsed, turn off the oven, but do not open it. Let the meat cool first, this will take about a couple more hours.

Free the finished meat from the threads. Cut into thin slices and serve with a slice of fresh aromatic bread.

© Magic Food.RU

It is difficult to imagine a person who would not love fragrant, containing a lot of vitamins and minerals, baked, boiled or fried meat. Everyone at least once in their life has tried boiled pork, which is not only quite easy to prepare, but also retains all the juiciness when baked in foil using such an indispensable device in the kitchen as an oven.

Easy step by step recipe

The taste of meat products directly depends on the choice of a fresh piece of meat, its pickling in spices and the method of preparation. To make such a fragrant and terribly tasty dish like boiled pork at home, it will take a little more time, but the taste will be brighter, richer and more aromatic.

Baked in the oven, it can be served for a hearty, hearty breakfast, lunch, or will be a wonderful addition to the dishes on the festive table.

The whole process of creating a wonderful dish can be divided into three main stages (pickling, baking, aging). But a step-by-step recipe for cooking a dish consists of following these steps:

It is better to cut the meat cold - it will not crumble. By giving extra time to soak, the boiled pork will turn out to be softer and more tender.

How to cook beef stew with mustard

The benefits of beef meat have been known for more than seven thousand years - since man managed to tame and domesticate cattle. Brings saturation, quickly satisfies the feeling of hunger baked boiled pork from a very useful, quickly digestible meat product - beef.

To prepare a dish in the oven you need:

• beef pulp - 1 kg;
• garlic - 20 g;
• red wine - 100 ml;
• mustard (in grains) - 3 tsp;
• salt and spices (dried basil, coriander, black pepper and paprika) - 15 g each (1.5 tsp);
• olive oil - 17 g (1 tablespoon);
• vegetable oil - 17 g.

The time spent marinating is twelve hours (you can just put it in the refrigerator overnight for soaking) and two hours are needed directly for the cooking process. There are only 185 kilocalories in one hundred grams of baked pork.

If the selected piece of pulp is too thick, then for better soaking with all the spices, cut it into two parts, remove the veins, film and rinse under running water. After removing excess moisture with paper towels, put the beef in a deep bowl.

After making several cuts in different places in the meat, place the peeled and halved garlic in them. Pour the selected spices on top, salt - rub well and coat the entire surface. Next, pour in the wine, olive oil and sprinkle with mustard - rub the mixture with rubbing hands and transfer the beef to marinate in a plastic bag, which must be closed and put in the refrigerator for ten hours.

Line a baking dish with foil and brush with oil. After laying out the marinated beef, tightly wrap the foil around the entire edge so that air does not escape and the juice secreted by the meat does not evaporate. Send the form to the oven preheated to 160 ° for one hour. Having slightly opened the foil, you can pierce the boiled pork and, if the juice does not flow out much, the dish is ready.

Cool down should be left in the oven - during this time, the fragrant juice will saturate the boiled pork even more. Cut into thin slices, the dish can be served at the table, it is in perfect harmony with hard cheese, herbs.

Lamb ham with garlic and carrots in the oven in foil

Juicy, tender and soft boiled pork can be prepared from any type of meat. When choosing lamb, it is worth remembering the specific smell and taste. Therefore, to cook a dish in the oven, you will need to use carrots, garlic, and pre-soak the meat and properly prepare the marinade. To create lamb ham you need:

• lamb (pulp) - 0.8 kg;
• carrots - 100 g;
• garlic - 20 g (1 clove = 4 g);
• white wine - 250 ml;
• spices for meat (with cinnamon) and salt - 15 g each;
• sour cream - 100 ml;
• dry mustard - 25 g.

It will take two hours to cook and an additional three for pickling separately. The nutritional value of the dish will be equal to 170 kcal per hundred grams.

The meat does not need to be washed, just wiped with a paper towel, remove films from the surface and tendons, which give a specific smell to lamb. Then pour wine and set aside for half an hour.

Peel carrots, garlic and cut into cubes. On a piece of lamb, make deep cuts with a knife and put carrots and garlic into each. Grind the meat with salt, spices and, putting it in a container, cover with a film, refrigerate for two hours for soaking (marinating).

Put a thick foil on a baking sheet, on top of the pickled lamb. Mix sour cream with mustard, spread well and generously on the surface of the meat. Cover with another piece of foil, wrapping the edges of the lower and upper layers so that the juice released from the meat does not evaporate and air does not get inside. Send the baking sheet for one hour in an oven preheated to 200 °.

The fragrant and juicy boiled pork should gradually cool down in the oven. You can serve it cut into thin slices, in a great combination with lemon slices.

Preparation of pork tenderloin with prunes

Many wonderful recipes for cooking boiled pork allow you to serve the dish to the solemn table. Using a soft and tender piece of pork (neck, brisket) with small layers of fat, the dish will become very juicy, and the perfect combination of meat with prunes will add a unique aroma and sweetish taste. To cook ham, you will need:

• pork (neckline) - 1.2 kg;
• prunes - 150 g;
• salt, spices to taste;
• soy sauce - 15 g (5 g = 1 tsp);
• mustard - 20 g;
• garlic - 15 g (4 cloves).

Marinating will take two hours and the same time for the baking process. The energy value of pork ham is 247 kcal per hundred grams.

First of all, it is necessary to soak the prunes in hot water for ten minutes, and use a colander to drain the liquid, let the remaining moisture drain well. For the marinade, combine soy sauce, mustard, chopped garlic and mix until the whole mixture is homogeneous.

Rinse the meat and pat dry with a paper towel. In a piece of pork, make even cuts (on one side only) and place prunes in them. Sprinkle the surface with selected spices, salt and rub a little with your hands into the surface for soaking.

Put a cut on a piece of foil and evenly pour over the marinade. Wrapping the foil tightly around the entire edge, send the meat to soak in the refrigerator for a couple of hours.

After that, boiled pork should be baked in an oven preheated to 180 ° for an hour and a half. Fifteen minutes before the end, unscrew the foil and let the meat brown, acquire a beautiful crust. Having pierced a piece in the center, you will need to check the readiness: the juice stands out transparent - the boiled pork is ready. It can be served hot or warm, without letting it cool too much, with a side dish of potatoes.

For each type of meat, there are the most suitable types of seasonings: cumin and cumin are suitable for lamb, cardamom and ginger are suitable for pork, cinnamon and turmeric are suitable for beef. Important culinary tips for creating delicious and fragrant boiled pork are:

1. The oven should be well warmed up, you can reduce the temperature after the start of the meat “squealing”
2. For a golden, surprisingly appetizing crust, ten minutes before the end of the baking process, unscrew and remove the top layer of foil;
3. Any type of meat will lose less juice if it is fried in a pan before baking;
4. To increase the aroma, juiciness, let the boiled pork brew, cool slightly and soak in the taste of seasonings, natural juices.

The dish can be served on the festive table, but it can also be a simple, hearty breakfast. Homemade boiled pork in the oven in foil is much healthier and contains a number of amino acids that contribute to good digestibility of food in the body.

Recipe Information

• Cuisine:Home
• Type of dish: second course
• Servings:6-8
• 2 h 30 min

Ingredients:

• 2 tbsp. tablespoons lemon concentrate
• 5 garlic cloves
• 3 teaspoons Bavarian mustard
• juice of 0.5 lemon
• 1 st. a spoonful of olive oil
• 0.3 tsp dry rosemary
• 1.2 kg pork (loin)
• pepper mix

Cooking:

Preparatory stage. Wash the pork fillet in cold water. Pour water into a saucepan, add lemon concentrate, immerse meat in it. Leave for a couple of hours at room temperature. Then take out and dry the pork.

Lemon concentrate can be replaced with the fresh juice of half a lemon.

Prepare the marinade. Peel the garlic, wash, pass through the press. Combine in a salad bowl with lemon juice, mustard, olive oil, rosemary and pepper mixture. Stir - you will get a porridge-like mass.

Salt the pork fillet, coat on all sides with garlic-mustard mixture.

Put the prepared piece of meat in a form lined with foil.

Wrap the pork tightly, then put the form in the refrigerator for 1-1.5 days.

On the day of cooking, preheat the oven to 230 degrees, cook the meat for an hour and a half with top / bottom heating (time indicated for an electric oven). Then open the meat and bake for another 30 minutes - a golden crust should form on the fillet.

After turning off, cover the form with foil and leave for another half hour in the oven. Transfer the finished meat to a dish, cut into slices, decorate with herbs and fresh vegetables. Bon appetit!

Grandma's boiled pork

Ingredients:

• 700-800 g pork, preferably non-lean, with a small amount of fat (rump)
• 0.5 medium sized carrots
• 2-3 garlic cloves
• ground black pepper
• mayonnaise

Wash and peel the carrots, cut into thick sticks. Remove the husk from the garlic, cut each clove lengthwise into several pieces. Use a wide knife to make holes in a piece of meat, insert pieces of carrot and garlic into them, adding a little salt and pepper. Salt and pepper the rump, coat with mayonnaise and wrap in foil. Let stand for a couple of hours at room temperature.

Transfer the pork to a heat-resistant dish, cook for 40 minutes at a temperature of 250 degrees. Then reduce the temperature to 180 degrees, open the foil and make a hole in the meat with a knife. Pour over the allocated juice, bake for another 40-60 minutes. Wrap the meat again in foil and let cool completely in the oven.

An ideal side dish for boiled pork is vegetables fried with spices. Take 1 kg of small potatoes, 100 g of fresh or frozen peas, 150 g of cherry tomatoes and a couple of garlic cloves. Wash the potatoes with a brush, boil in their skins until tender. Throw the tubers in a colander, dry and fry for 5 minutes in hot vegetable oil, adding chopped garlic, peas, tomatoes cut in half, spicy greens to taste. Arrange the vegetable side dish around the meat and serve.

Ingredients:

• 1 kg pork
• 100 g mayonnaise
• 30 ml olive oil
• a pinch of spices for meat and dried basil
• ground black pepper

Wash and dry the meat, season with salt and pepper. Leave at room temperature for 10 minutes. Prepare the sauce by mixing mayonnaise, olive oil and spices until smooth.

Coat the piece of meat with the sauce, wrap in foil and leave to marinate for 30 minutes. Put in a mold, bake at 180 degrees for 1.5-2 hours. Then uncover and let brown for 10-15 minutes. Serve on the table, garnished with greens.

Baked ham with parsnips

Ingredients:

• 2 kg pork tenderloin
• 2 tbsp. spoons of honey
• 2 tbsp. spoons of mustard
• 1 pinch each of dried spices - basil, mint, rosemary, dill and cumin seeds
• 1 carrot
• 1 parsnip root
• 2 garlic cloves
• salt, ground black pepper

Rinse the pork tenderloin and pat dry with paper towels. Make deep cuts in the meat at a distance of 2-3 cm from each other. Pound spices with salt in a mortar, combine with honey and mustard. Rub the marinade over the tenderloin and refrigerate for at least an hour.

Wash carrots and parsnips, peel, cut into thin sticks, and garlic cloves without peel - into plates. Insert the vegetables into the cuts in the meat. Wrap the pork in several layers of foil, put on a baking sheet and bake for 3 hours at 200 degrees.

Spicy ham with rosemary in the oven

Ingredients:

• 1.5 kg pork leg
• 2 teaspoons mustard
• 1 teaspoon honey
• 2 cm fresh ginger root
• 3-4 garlic cloves
• 3 sprigs of rosemary
• salt, black ground pepper

Cut off the film and excess fat from the meat, wash and dry. Rub with salt and black pepper. Chop the peeled garlic and ginger, mix with honey and mustard. Lubricate the ham with the resulting mixture, cover the dishes with cling film and place in the cold for 6-8 hours.

Preheat oven to 200 degrees. Wrap the meat in foil, place in a fireproof dish and bake for at least an hour and a half. Pour the prepared dish with the resulting juice, garnish with rosemary sprigs and serve.

Ingredients:

• 1 kg pork neck or chop
• 3 art. tablespoons Dijon mustard
• salt, pepper to taste
• 5 garlic cloves

Rinse the meat, pat dry on paper towels, season with salt and pepper. Peel the garlic and finely chop with a sharp knife, mix with mustard and rub the pork with the resulting mixture. Wrap the neck tightly in foil and refrigerate for at least 5-6 hours.

Marinate the pork neck in advance, and not on the day of preparation - meat that has stood in the marinade for a day will be juicier and tastier.

Bake the meat in a hot oven at 200 degrees for 1.5-2 hours. Open half an hour before the end of cooking - the pork will be covered with a delicious crust.

Boiled pork marinated in kvass

Ingredients:

• 800 g pork
• 750 ml bread kvass
• 60 g onion
• 30 g garlic
• 90 g melted fat
• 2 bay leaves
• 4-5 pcs. black pepper
• 2 cloves

Rinse the pork in cold water, place in a glass dish, add chopped onion, bay leaf, cloves and pepper, pour kvass and put in a cold place for two days. Dry the meat, rub with salt and finely chopped garlic, pour with melted fat and wrap in foil. Place in a mold and cook at 200 degrees for 1.5 hours. Then unroll and let the ham bake on top, basting occasionally with fat.

And what a wonderful video recipe I found for you - you will just be stunned)))) Look, take your time.

Delicious boiled pork can be prepared at home by baking meat in foil in the oven. The process of preparing boiled pork is simple, but it takes time. It usually takes a couple of days. First, the meat is stuffed with garlic and rubbed with spices, marinated in a container for at least 12 hours. Then it is baked, and then rests in the refrigerator for another day. Subject to these rules, boiled pork turns out to be very tender, but dense; when cut, it does not break or crumble. You can use such boiled pork as a cold appetizer, cook sandwiches and salads with it.

To cook pork tenderloin in foil in the oven, prepare all the necessary products.

Rinse the meat well and pat dry with paper towels. The meat must be completely dry.

Peel the garlic, remove the green core and cut the cloves lengthwise.

Mix red and black peppers together with basil.

Roll garlic in spices and salt.

Make punctures all over the meat with a knife and insert the garlic into them.

Brush the meat on all sides with mustard and sprinkle with the remaining spice mixture.

Place the meat in a container, tightly close the lid and refrigerate for at least 12 hours.

After this time, place the foil in the form, put the meat on it.

Cover the meat with the second piece of foil and pinch on all sides, so that there are no gaps. Put the form with meat in a cold oven, set the temperature to 180 degrees and bake the meat for 1.5 hours. Then lower the temperature to 160 degrees and bake pork ham in foil in the oven for another 15 minutes.

Turn off the oven and leave the meat in there for another couple of hours. After that, carefully unfold the foil and drain the resulting meat juice, which can be used to make cereals.

Transfer the boiled pork to a clean sheet of foil, wrap and put in the refrigerator for a day. Then the meat can be cut and served.

Bon appetit!

If you are planning some kind of celebration very soon and you don’t know how to surprise your guests with an original dish, try to cook such meat that they have never eaten before. We offer a step-by-step recipe for boiled pork in the oven in foil, and be sure that this is exactly what you need.

Pork ham in the oven in foil

Pork ham in foil is actually a very easy dish to prepare. If you choose good meat, then after a while you will get an unusually tender and intoxicating dish.

Required Ingredients:

• 1 tsp dry basil;
• a large spoonful of mustard;
• a mixture of ground peppers;
• about a kilogram of pork without fat (for example, balyk);
• a few cloves of garlic to your liking

Cooking process:

1. Be sure to rinse the piece of meat and dry it well. Moisture on the balyk should not remain at all.
2. In a container, mix the pepper with basil, and then roll the garlic in this mixture, which must be cut into thin slices in advance.
3. On the meat, cuts should be made over the entire surface, salt it a little and coat with mustard on all sides.
4. Place the garlic in the slits and sprinkle with the mixed spices.
5. Place the workpiece in a sealed container and leave in the cold for at least 12 hours. Then completely wrap the meat in foil.
6. Bake it at 180 degrees for 90 minutes and then another 15 minutes at 160.
7. Remove the dish from the oven only after a couple of hours. Drain the liquid, put the meat in the refrigerator for another hour, then serve to guests.

Cooking from beef

No less tasty is the beef stew. In addition, it is not as fat as pork, and therefore will satisfy the refined taste of even the most elegant ladies.

Required Ingredients:

• a mixture of seasonings and spices, a mix of peppers;
• a spoonful of vegetable oil;
• a piece of beef pulp weighing approximately 600 grams;
• 3 - 4 garlic cloves;
• two tsp mustard;
• 30 milliliters of dry white wine.

Cooking process:

1. We wash the beef, remove everything superfluous from it and let the meat dry or wipe it.
2. Sprinkle it with salt and all other selected spices and herbs, as well as mustard, oil and wine. All this is rubbed directly into the meat with our hands.
3. We make small cuts in it and fill them with pre-chopped garlic.
4. We place the workpiece in a container or plastic bag and put it in the refrigerator for 10 hours.
5. Then tightly wrap the pickled piece with foil on all sides and cook it for about 70 minutes at 180 degrees in the oven.

How to bake a turkey

Turkey boiled ham is not so popular, and in vain, because it comes out very appetizing and tender.

Required Ingredients:

• three cloves of garlic;
• a variety of spices to your liking;
• a spoonful of mustard;
• about a kilogram of turkey fillet.

Cooking process:

1. As always, be sure to wash the meat first and wipe it dry. Then make many small, no more than 2 cm, incisions in it.
2. Put the pieces of peeled and chopped garlic in them.
3. Combine all the other indicated components in a container, mix and completely cover the fillet with them. Put it in the refrigerator for 12 hours.
4. After this time, wrap the meat in foil so that it fits snugly on all sides of the workpiece. Cook for about 35 minutes at 250 degrees.

Homemade baked chicken in foil

Homemade chicken ham is a great alternative to unhealthy sausage. It can be used for sandwiches or simply served on the table as an independent dish.

Required Ingredients:

• two tablespoons of vegetable oil;
• a few pieces of chicken fillet;
• garlic to your taste;
• two tablespoons of salt;
• spice mix for chicken or any other.

Cooking process:

1. Rinse the chicken and place in a deep container. Fill with water so that the liquid covers it completely. Pour in the salt. Leave the meat for at least two hours, and then rinse it thoroughly again.
2. Rub the workpiece with spices, add crushed garlic and oil. Distribute the ingredients well and transfer the meat to the foil.
3. Wrap it tightly so that there are no open areas and cook for 20 minutes at 250 degrees.

Do not take out the chicken ham immediately and do not open the oven. Let it stand in a warm oven for at least another 30 minutes.

Marinated pork belly

Looking for how to bake pork tenderloin? Your search ends here! We offer a fairly simple recipe, which, however, requires some time to execute.

Required Ingredients:

• about two tablespoons of salt;
• 2-3 cloves of garlic;
• approximately 800 grams of pork breast;
• various spices and herbs;
• two bay leaves.

Cooking process:

1. Pour water into the container, put all the selected spices and salt there, boil and cool.
2. We lower the meat into the brine and leave it in this liquid for 12 hours, after which we wash it.
3. Season the pork again. We start the workpiece with chopped garlic, after making cuts on its surface. Wrap pork in foil.
4. We remove the meat in the oven for about an hour and a half, turning on the heat at 190 degrees. After some cooling of boiled pork, we enjoy its appetizing appearance and unique taste.

Double Pack Meat Step by Step Recipe

Required Ingredients:

• a mixture of ground peppers;
• about a kilogram of pork;
• a few cloves of garlic to taste

Cooking process:

1. We wash the selected piece of meat well and dry it, rub it thoroughly with spices and crushed garlic, put it in the refrigerator for about 10 hours for impregnation.
2. Sprinkle the workpiece again with spices, wrap it with parchment, and then with foil and bake first for 45 minutes at 250 degrees, and then for an hour and a half at 180.
3. Let the meat cool a little, repackage it in clean parchment and leave it in the refrigerator for another 6 hours.

Pork ham with mustard marinade

Required Ingredients:

• three tablespoons of mustard;
• various seasonings;
• kilogram of carbonade;
• four cloves of garlic.

Cooking process:

1. Mix the mustard with all the spices of your choice, crushed garlic and salt.
2. Grate the meat well with this mass, which must be washed and dried in advance.
3. Put it in the refrigerator overnight or 10 hours.
4. Then tightly wrap the workpiece with foil so that all its edges are covered, and bake for at least 90 minutes at 200 degrees.