Bake the pork neck in the oven. Pork neck baked in the oven - delicious recipes step by step

Hello, dear readers! Today, at home Sunday lunch, pork neck baked in the oven in foil was served on the table. The times have come when I don’t cook on my own as often as I would like, and then I tell and show on the blog what I cooked there. Once a week to be exact. But every meeting with you is like a balm for the soul.

I hope this feeling is mutual and you like and can afford my delicious simple recipes for dishes that are prepared for a family meal in the Russian outback. So, at noon, our entire family gathered at one table to...

Elite pork neck lunch - a provincial recipe

Not too bad for a modest weekday meal! Isn't that right, friends? Of all the pork neck dishes, this one appeals to me the most. In my opinion, it can be served in the most central restaurants of the capital of our Motherland. Let's take a closer look at the recipe in the photo. What's so unusual about it?

As you can see, the pork neck is baked as a whole piece in foil. This approach allows the meat to retain the juiciness and flavor given to it by nature. A special marinade with honey and mustard adds the missing harmonious spicy notes to the taste of pork. This makes the aftertaste especially pleasant.

And one more distinctive feature of my recipe. The pig's neck languishes in the oven at a relatively low temperature, but for quite a long time. This makes the meat very tender, and chewing it is simply a pleasure. I want this gastronomic bliss to never end.

Friends, are you ready to join me on a journey into the world of culinary masterpieces? Then repeat after me step by step.

Pork neck - piece 700-800 grams;
2 tbsp. l. honey;
3 tbsp. l. mustard;
green;
paprika;
a pinch of salt.

Marinating meat

In foil - in the oven and on the table

All that remains is to wrap the pork neck tightly, set the oven to the desired temperature and wait for the flesh to bake.

Based on not so poor personal experience, I conclude that two hours is enough to prepare a meat dish. And the temperature in the oven should not exceed 190 degrees. That's exactly what happened.

How to bake deliciously? No problem for me. Cover with marinade and push into oven. In the foil sleeve, it's a simple dilemma. Suddenly you get a chance to show off in front of the guests. No one will come? It doesn’t matter, we’ll deal with the delicious pork alone. Let's quietly lock ourselves in a cozy apartment. Our necks will get plenty of portions - double!

Pork neck is a good choice for a gala table as a main dish. It can be baked ahead of time and served cold. The meat is also prepared for every day, the main thing is that it always turns out appetizing, tender and fragrant.

You will need

baking sheet or deep cast iron frying pan;
vegetable oil;
pork neck – 1-1.5 kg;
garlic – 3 cloves;
cardamom – 5 gr.;
black pepper – 5 gr.;
salt – 5 g;
carrots – 1 pc.;
greens – 1 bunch;
paprika – 5 gr.;
dry red wine – 250 ml;
foil – 1 roll;
matches – 1 pc.;
grater;
towel;
cutting board;
bowl;
pot.

Instructions

1. Select a piece of meat to cook. Rinse thoroughly under the tap. Dry with a towel and place on a cutting board. At this time, pour water into the pan and place on a leisurely fire. Once the liquid boils, add spices (cardamom, salt and black pepper) to it. Stir thoroughly and remove from heat. Let it cool to room temperature.

2. Take red wine; if you wish, you can replace it with white or semi-sweet wine. Pour the alcohol into a saucepan with the spices and water and place. Now put the meat there and put it in a cool, dry place for a day.

3. Peel the carrots and peel the garlic. Grate the slices and cut the root vegetable into small slices. Preferably in the shape of a parallelepiped. Remove the meat, wipe it and make cuts. Carefully push the carrots into the entire cut and rub the top of the piece with grated garlic and paprika. Leave for five to 10 minutes.

4. Pour a little oil onto a baking sheet or frying pan. The neck is not a dry meat, it has streaks of fat and therefore, even with a minimum of oil, it will still turn out juicy. Place the meat on the bottom of the dish, cover with foil and place in an oven preheated to 200 degrees for 45 minutes. Take out a piece, pour in the remaining marinade liquid and remove the foil. Reduce temperature to 160 degrees and leave for 30-40 minutes.

5. Place the finished neck on a plate and decorate as desired. It can be served either cold or hot. As a side dish, use vegetable stew, fresh vegetables, herbs, and mashed potatoes.

A well-cooked neck in foil will not leave anyone indifferent, because it is a delicious meat that can be served with a side dish, eaten as a snack with plain bread, and even as an independent dish. If you are cooking for guests, then you can amaze them with the two recipes below for baked neck in foil.

You will need

1st method:
pork neck (preferably a huge piece);
2 onions;
one head of garlic;
a bunch of dill;
one lemon;
1 teaspoon ground pepper;
vegetable oil;
a lot of foil.
2nd method:
two pieces of pork neck, 250-300 g each;
2-4 thin slices of ham;
two to four slices of cheese (plates);
4-6 tablespoons of sour cream or mayonnaise;
garlic (3-4 cloves);
salt and pepper to taste.

Instructions

1. Before baking in the oven, the neck must be marinated. Wash the meat and then dry it with paper napkins or towels. After the neck has become dry, rub it with salt, pour in lemon juice and marinate, placing the meat in a container (large enough for your piece) for about one hour.

2. While the meat is marinating, prepare the filling for stuffing it. Finely chop the onion, garlic and dill, add pepper and salt and mix everything thoroughly. Make large vertical holes in the meat using a knife. After this, deepen them with your finger and stuff them with the mixture (filling) that you made when the meat was marinated.

3. Choose a baking dish suitable for your cut of meat. Place foil in it, pour in oil, and then put the neck in the foil, which you also pour a little vegetable oil on. If desired, add some spice (say a sprig of rosemary), and then wrap the meat in a second layer of foil.

4. Preheat the oven to 180 degrees in advance. Place the pan with the meat in it and bake it for about 3 hours. After this time, remove the top layer of foil and cook the neck for another 30 minutes until it becomes golden brown. When the meat is completely cooked, cut it into pieces and serve.

5. 2nd recipe for roasting a neck using sour cream, cheese and ham. Wash the meat and then dry it. Peel the garlic, chop it using a garlic press and mix with sour cream, salt and pepper.

6. Make large cuts in both pieces of meat with a knife (in the form of pockets). Brush the prepared mixture of sour cream, garlic, pepper and salt onto the meat on all sides and leave to marinate in the refrigerator (6-12 hours).

7. After the marinating time has ended, remove the neck from the refrigerator and insert slices of cheese and ham into the cuts. Next, wrap the neck pieces in foil and make several holes in the top. Place the meat in an oven preheated to 200 degrees and bake for about an hour. When the meat is ready, remove it from the oven and let it cool in foil. Then you can serve the neck with a side dish or vegetables.

Video on the topic

Useful advice
It takes a long time to cook a large piece of neck, so either calculate the cooking time before serving it, or cut the meat and bake in separate small pieces.

Pork neck is excellent when cooked in a huge piece on the grill, but it can also be perfectly fried at home in the oven. Moreover, for similar meat, both a sleeve and foil are suitable, and you can also do without them completely. Because how to cook pork neck?

To bring this recipe to life in a culinary sleeve, you will need the following ingredients - 0.7-1 kg of pork neck, 5-6 cloves of garlic, 4-5 tbsp. spicy mustard (also allowed with grains), coarsely ground salt, a mixture of seasonings for pork. Of course, it is best to buy pork chilled and not frozen. Such a product will be softer and more tender, and will be able to protect you from careless sellers who freeze or freeze the neck several times. It turns out that first, rinse the meat thoroughly, and cut the garlic into slices, which will be convenient for chopping a piece of pork neck in the future. After this, rub it well with salt, mustard and spices (don’t forget black and scarlet pepper, and the rest is to taste). Basically, the meat is ready for baking, but it can be made even more appetizing if you leave it in this form to marinate overnight. After this, put the meat in the sleeve, try to release as much air as possible from it and wrap it at both ends. Cook the meat in several stages. First, at a temperature of 220 degrees for 20-25 minutes, then another 30 minutes at 180 degrees. Moreover, in order for the pork neck to get a wonderful blush, 10 minutes before the end of cooking, cut the sleeve at the top to form a delicious fried crust. But do not rush to take the meat out immediately after turning off the oven; it is better to leave it in the oven for another 15-20 minutes. For baking in foil, take the same amount of pork meat, 4-5 cloves of garlic, salt and ground black pepper. Pass the garlic through a crusher, mix it with pepper and salt, then rub the resulting mixture onto a piece of neck. In this recipe, the meat will need to marinate every 3-4 hours in the refrigerator, because the garlic is quite sharp and will penetrate the piece perfectly. But don’t forget to cover it with cling film or place it in a container. Wrap the pork tightly in foil so that there are no holes left through which expensive juices can leak out. Then place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, reduce the oven power to 160 degrees and bake the pork for another 30 minutes. Do not try to keep it longer, because otherwise the pork will become dry and not juicy. If you want to cook the neck right away with a side dish, take the following primitive products - 0.6-0.7 kg of meat, 1 kg of potatoes (young vegetables are best) , 100-150 g butter, a bunch of dill, 3-4 cloves of garlic, salt and pepper. First, finely chop the greens and pass the garlic through a press. Mix both ingredients with butter. Rinse the neck thoroughly and use a knife to make small pockets in it, into which place the spicy oil. Salt and pepper the top of the pork. Peel the potatoes and cut them in half. Place a piece of neck on a baking sheet surrounded by vegetables. First, bake in the oven for an hour at a temperature of 150-160 degrees, then let the pork cool in the oven for about 30 minutes.

Video on the topic

Pay attention!
Meat should be cooked at the rate of 45 minutes per 1 kg.

Useful advice
You can make a sauce from the remaining marinade. To do this, collect the liquid from the bottom of the dish in which the meat was prepared. Pour it into a frying pan and heat it over low heat, add butter and a little flour. Add some salt. After this, remove from the heat and pour into the gravy boat.

Baked will become a decoration for any holiday table, which, as we know, is not complete without sliced meat. Pork neck is an ideal meat for baking and barbecuing outdoors. Today there are many recipes for baking pork neck in the oven.

One of the delicious recipes is the recipe for baking pork neck in the oven in foil and in a sleeve. Thanks to these devices, it turns out very juicy due to the fact that during baking the juice does not flow out onto the baking sheet, but saturates the meat with its vapors.

When baking a pork neck in the oven, it is important not to set the temperature too high; it is better to bake the meat longer, but at lower temperatures, which will allow it to bake properly and not lose its juiciness.

Of course, the time for baking a pork neck in the oven in foil will also depend on the size of the piece of meat being baked. The piece of pork you choose to bake, the longer it will take to bake.

There are two ways to bake pork neck in the oven. The classic method of roasting meat involves stuffing it with garlic and rolling it in spices. Pork that has been pre-soaked in salt brine before baking will be very tasty.

The marinade is prepared according to the traditional method, using spices, salt, vinegar and sugar. Often a small amount of vinegar is added to it in order to soften the meat fibers even more. You can use different vinegar according to your taste and preference. Most often they take grape vinegar, apple cider vinegar or table vinegar.

Pork neck in the oven in foil can be baked either as a whole piece or in small pieces. By cutting it into small cubes, marinating it and adding a small amount of onions, you will get a very tasty kebab in the oven.

Today I want to show you how to prepare pork neck baked in foil in the oven, which was soaked in marinade. I recommend trying it as it is very tasty. I suggest preparing the marinade with vinegar, which makes the meat very tender. In this recipe for baked pork neck in the oven in foil, we will do without mayonnaise and vinegar.

Ingredients:

Pork neck - 1 kg.,
Bay leaf - 1-2 pcs.,
Garlic - 3-4 cloves,
Salt - 2 tbsp. spoons,
Sugar - 1 tbsp. spoon,
Vinegar - 1 tbsp. spoon,
Water - 2-2.5 liters,
Spices - coriander, cumin, paprika, suneli hops, black pepper, dried thyme, basil, garlic, turmeric, cumin.

Pork neck in the oven in foil - recipe

Once all the ingredients have been prepared, you can begin cooking the pork neck. Cooking baked meat will consist of three main stages. At the first stage, you need to prepare a marinade in which the pork will be marinated, at the second - marinate it and leave it to marinate. The third stage is directly baking the pork neck in the oven in foil. Before marinating, the pork neck must be rinsed with cold water, especially if the meat was just purchased and brought into the house, and was not in the freezer.

Prepare the marinade for marinating the pork. Boil water in a saucepan. Add bay leaf. Add salt and sugar. Pour in vinegar. Add peppercorns. Cook the marinade, stirring, until the sugar and salt are completely dissolved. Cool it to room temperature.

Place pork neck in a bowl. Pour over the cooled marinade. Please note that the marinade should completely cover the meat. Place the bowl of marinade in the refrigerator for 5-10 hours. You can keep it in this brine for longer, up to about a day. The longer the pork neck stays in this marinade, the softer, tastier, juicier and spicier it will become.

After the pork neck has already been well marinated, you can start baking it. Peel the garlic cloves. Cut them into several pieces and stuff them on different sides, making indentations in the meat with a knife.

In order for the roasted pork neck in the oven to be aromatic, brush it generously with a large amount of spices. A set of spices for roasting meat can be prepared to your liking.

Sprinkle cumin and coriander on top of the meat.

To bake the pork neck, heat the oven to 180C. Place the meat on a piece of foil. Wrap it tightly, like an envelope. Place the pork neck in foil on a baking sheet. Place on the middle shelf of the oven.

Bake the pork neck for about 40 minutes at this temperature. After this, remove the pork neck from the oven, unfold the foil so that the meat is covered with a golden brown crust. Bake it for another 10-15 minutes at this temperature.

You can serve the baked pork neck either hot, immediately after baking, or chilled. Pork neck, like other oven-baked meats, is recommended to be served with sauces. An excellent addition to it would be horseradish with beets, adjika, ketchup, mustard. Bon appetit. I will be glad if this baked pork neck recipe in the oven you liked it and will find it useful.

Pork neck in the oven in foil. Photo

Pork dishes always turn out satisfying and tasty. Most often, housewives cook pork neck baked in the oven. There are quite a lot of options for preparing and serving it. In order for the meat to be juicy and soft in one piece, it must first be selected correctly and prepared for further processing. Before baking, pork can be marinated in aromatic mixtures or stuffed with various ingredients.

Show all

Pork in foil with garlic

Using this recipe, you can cook aromatic boiled pork in foil. The meat can be served hot or already cooled. In the latter case, you will get an option for sandwiches and various snacks.

Ingredients:

pork neck – 1.5 kg;
garlic – 1 head;
honey, barbecue sauce, salt - 2 tsp each;
paprika, Dijon mustard - 1 tsp each.

Preparation:

6. Cook pork for 1 hour at 180 degrees. To check the meat for doneness, you need to pierce it with a skewer - clear juice should stand out.

When serving, the meat can be cut into pieces for convenience. In addition to garlic, you can add onions or use any marinade you like.

Juicy meat in the sleeve

This step-by-step recipe will yield tender pork. The sleeve retains meat juices inside, preventing the pork from drying out. At the same time, the aroma of any marinade is also preserved inside, and the taste permeates all the meat.

Ingredients:

neck – 1.5 kg;
garlic – 5 cloves;
Provençal herbs, ground coriander, salt - 3 tsp each. ;
bay leaf – 2 pcs.

Preparation:

1. The meat is washed and rubbed with some of the dry ingredients. Provencal herbs with coriander will give additional aroma when baking.
2. The garlic is peeled, cut into pieces and inserted into the meat with sharp edges. If desired, the amount of garlic can be increased.
3. The piece is tied with thread in the form of a mesh. Place the workpiece in a baking sleeve. The ends are tied. Several cuts are made at the top so that steam can escape from the sleeve.
4. Cook in a preheated oven. Recommended temperature is 180 degrees. On average, the meat will be ready in an hour, but due to the characteristics of the oven and the size of the piece, it may take longer.

Before serving, you need to open the sleeve and let the meat stand in the oven for another 10 minutes so that the top has time to brown.

With cheese and mushrooms

Pork with mushrooms and cheese is a beautiful and tasty holiday dish. For mushrooms, it is recommended to take champignons, available at any time of the year.

Ingredients:

neck - 1 kg;
mushrooms - 500 g;
cheese - 300 g;
tomatoes - 2 pcs.;
salt, pepper, spices.

Preparation:

1. First, wash a piece of meat and make cuts in it.
2. Mushrooms are washed, cut into slices, tomatoes into circles, cheese is grated on a large grater.
3. Pieces of mushrooms and tomatoes are inserted into the cuts made, salt and pepper. Bake in the oven for about an hour, then sprinkle generously with grated cheese and cook for another 10 minutes.

The dish is served hot.

With wild garlic

Pork turns out more spicy if you cook it with wild garlic. You can simply stuff it into a prepared piece of meat, but it will be more interesting to prepare a roll.

Ingredients:

pork neck - 1 kg;
wild garlic - 300 g;
onion - 1 pc. ;
pepper, salt - to taste.

Preparation:

4. The meat is prepared in the usual way. Cut in a spiral so that the piece unfolds and becomes flat. Lightly beat off.
5. The wild garlic is crushed by cutting it with a sharp knife, the onion is peeled, finely chopped and mixed with wild garlic.
6. The layer of meat is salted and peppered. You can season the pork with dried garlic or coriander. Spread the green filling and roll it up.
7. Bake for about an hour in the oven, preheated to 180 degrees.

With potatoes, tomatoes and onions

You can prepare the dish immediately with a side dish, which will be potatoes and tomatoes. Pork goes well with potatoes in any form.

Ingredients:

neck – 1 kg;
potatoes – 500 g;
tomatoes – 5 pcs. ;
onions – 2 pcs. ;
herbs, oil, salt - to taste.

Preparation:

1. First, prepare a piece of pork: wash it and rub it with spices to taste. You can use any marinade.
2. Place the meat in the center of the pan, coated with oil.
3. Peel the potatoes, leave small ones whole, and cut large ones into several pieces. Place around the meat.
4. The tomatoes are washed, cut into slices and placed on top of the potatoes - this way the vegetable will not dry out in the oven. Lay out the onion, cut into rings. If desired, you can place slices of cheese on top or add champignons to the dish.
5. Cook for about an hour in a preheated oven. From time to time you need to water the contents of the mold with the released juice.

You can use cherry tomatoes instead of regular tomatoes.

Festive meatloaf with prunes

It is not necessary to bake the pork in one piece - for a holiday it would be more appropriate to serve it in the form of a roll. In this case, the filling can be any, at the discretion of the hostess. In this case, it is prepared with bell pepper, garlic and prunes.

Ingredients:

pork neck – 2 kg;
sweet pepper – 1 pc.;
garlic – 1 head;
prunes – 5 pcs.;
mayonnaise, mustard, pomegranate juice - 2 tbsp. l. ;
grain mustard – 1 tsp;
bay leaf, pepper, salt - to taste.

Preparation:

1. Peel the garlic and cut into small pieces. The pepper is cleared of seeds and membranes and cut into fairly small cubes.
2. The meat is washed and cut in a spiral so that the piece unfolds and becomes flat. Both sides are smeared with pomegranate juice. Pepper and salt on both sides.
3. The meat is rolled back into a roll, wrapped in cling film and left in the refrigerator for an hour.
4. Mix mustard with mayonnaise, add a few chopped bay leaves. The inside of the marinated meat is coated with the resulting sauce. Spread pepper and garlic evenly on top, add chopped prunes and roll tightly again.
5. Additionally coat with sauce on top. Wrap in several layers of foil and cook on a baking sheet at 180 degrees. It will take approximately two hours to cook.
6. At the end, unroll the foil and leave the dish in the oven for another 10 minutes to brown.

The festive roll is served to the table, cut into pieces of approximately 2 centimeters.

How to choose the right meat?

Pork neck is an oblong piece of meat. There are no bones in it, but there are small amounts of fat layers. These layers indicate the freshness of the meat - they should be pinkish or white.

When choosing meat, you need to be guided by other rules:

the color of young pork is pink;
you need to press on the surface with your finger - the meat should be elastic and quickly return to shape;
When purchasing on the market, you must require a veterinary opinion.

Marinade recipes

You need to marinate meat in a ceramic, enamel or glass container; aluminum containers will not work.

Traditional and simple recipes are described in the table:

Name of marinade	Recipe
Onion	Onions (any amount) are peeled, passed through a meat grinder and mixed with salt. Add garlic and herbs to taste, rub the pork neck with the mixture. Keep in the refrigerator for a day
Mustard	3 tbsp. l. sour cream mixed with 2 tbsp. l. mustard. Add chopped garlic to taste. Marinate for 12 hours
Wine	Wine can be anything, but dry red is considered a classic. On average, take 4 onions, 500 ml of wine, pepper and salt per kilogram of meat. The marinated meat is kept in the cold for 5 hours.
Beer	The pork is rubbed with salt and pepper and poured with any beer so that the drink completely covers the meat. Keep refrigerated for 2-3 hours
Soy	The meat is treated with your favorite spices and poured with soy sauce mixed with water in equal proportions. A few hours is enough
Honey	3 tbsp. l. mustard is mixed with the same amount of honey, spices are added to taste. Lubricate the meat and put it in the cold overnight
Cranberry	Fresh cranberries are sorted, ground to a puree and the mixture is spread on the meat. Spices are added to taste. For lovers of sweet marinades, we can recommend adding a couple of tablespoons of melted honey to the cranberry puree. You can leave the pork in the marinade overnight - this will make the meat more tender.

The consistency of the marinade can be made thicker or thinner as desired. If you plan to bake the dish as a whole piece in a sleeve, then the meat is marinated in it; in other cases, use a pan or a bag (if the marinade is not liquid).

What can you stuff with meat?

There is not always time to marinate meat. It turns out no less tasty if you stuff it with auxiliary products. The easiest way is to use garlic.

Before cooking, the pork is washed, dried on a paper towel, and a saline solution is injected in different places using a syringe. They try to avoid through holes - when baking, liquid comes out through them, and the meat will turn out a bit dry.

Next, take a sharp knife and make 1.5 cm cuts into which garlic cloves, cut into slices, are inserted. You can also fill the slits with prunes, mushrooms, nuts or pieces of cheese. You can also use various vegetables, cut into small pieces, as a filling. After this, the prepared meat is left for half an hour.

Sometimes it is necessary to seal the cuts so that the filling does not fall out during cooking. To do this, take a thread and wrap the pork neck in several layers.

If a piece of meat is caught without a thin layer of light fat, it can be tied separately. When heated, it will soak the pork, forming an appetizing golden brown crust. If there are traces of blood on the surface, be sure to thoroughly wash the meat.

Usually pork neck is cooked at 180 degrees, preheating the oven. But you can set the temperature to 220 degrees. The average cooking time is an hour and a half. It all depends on the weight of the piece, the cooking method and the features of the oven.

After baking, you need to let the dish sit for half an hour, otherwise the resulting juices will not be absorbed and the meat will not be juicy.

Almost any housewife in her kitchen will always have such an accessory as baking foil. It is very easy to use; the dishes come out with an incredibly rich, appetizing aroma and delicious taste. In this material we will tell you everything about cooking pork in the oven in foil.

Baking pork in foil in the oven, on the one hand, requires a considerable amount of time, on the other hand, while the dish is baking, you can spend time preparing salads, side dishes, appetizers and other dishes.

To begin with, you should decide on the dish that you will make, as well as what meat to choose for it. Different parts of the pig carcass are suitable for baking, both pulp and meat on the bone.

A piece baked whole looks especially impressive on the table. Pork neck is ideal for its preparation, since it has many veins that give juiciness and tenderness to the dish.

To get tasty, juicy meat, it is very important to select and prepare the right marinade. Sauces based on lemon, onion, and mustard are best suited to pork meat. You should not leave the meat ingredient to marinate in enamel or metal containers.

If you have very little time to prepare food, make punctures and cuts in a piece of meat, this way it will soak in faster and absorb the flavors of the seasonings.

How long does it take to bake pork in the oven in foil?

It’s easy to check the readiness of the dish - just pierce a piece and look at the juice that comes out. A clear, light liquid indicates the completion of cooking.

It is important to observe the temperature regime and focus on the size of the baked meat.

The larger the piece, the longer it takes for it to bake evenly and correctly.

The average amount of time required to bake 1 kilogram of pork is one hour.

Fragrant pork in the oven in foil in a piece.

When baking a whole piece, cooks recommend using the neck part of the carcass or a shoulder blade, always with a layer of fat. It is the fat that gives the finished dish its juiciness. But you should not take excessively fatty meat, as the taste may deteriorate, and it is also harmful to health.

To cook delicious pork in the oven in foil we will need:

Pork neck – 1.5 kg;
Garlic – 2 heads;
Ground black pepper;
Salt.

Peel the garlic heads and cut each clove into 3-4 lengthwise pieces.

The amount of garlic depends on the size and personal preference, so base it on your personal taste as well as the size of the meat ingredient.

Wash the neck piece thoroughly in cold water and dry it with kitchen paper towels. We make cuts in it with a sharp knife, 1-2 centimeters deep, and put pieces of garlic in each hole.

Rub the meat on all sides with salt and pepper to your taste. If desired, you can add seasonings or dried herbs to enhance the aromatic properties.

We wrap the prepared neck tightly with foil and place it in an oven preheated to 180 degrees. Cook for 1.5 hours; during baking, do not damage the integrity of the foil wrapper until the end of the specified time.

After an hour and a half, open the foil, increase the temperature to 220 degrees, pour the juice over the top of the piece. Bake the dish in this form until a golden, appetizing crust appears.

Pork medallions baked with vegetables.

Sometimes we want to decorate the table with a delicious hot dish, but nothing comes to mind. It is in such cases that a seemingly simple dish that is easy to prepare can become a real highlight of the holiday table.

All thanks to the beautiful display of products - like an accordion. Moreover, it is incredibly nutritious and satisfying. For cooking you need the following products:

Pork loin of 6-8 pieces;
Eggplant – 1 pc.;
Onions – 1 pc.;
Bell pepper – 1 pc.;
Carrots – 1 pc.;
Salt, spices.

Wash the loin in cold water, pat dry with paper towels, and check for any remaining small bones. Divide the meat into portioned steaks, rub each side with spices and salt.

Wash the vegetables under the tap and prepare for baking. Cut the onion into half rings and the eggplant into slices. Remove the seeds and core from the peppers, then cut them into lengthwise strips.

Spread a piece of foil on a baking sheet long enough to wrap the accordion. Place eggplant, onion, meat, pepper and so on in the middle one by one. Place the pork steaks with the fat side up, it will melt and saturate the whole dish with juice.

We close the ends of the foil over the top of the dish, set to bake for an hour and a half at 180C.

If desired, 5 minutes before the end of cooking, you can sprinkle with grated cheese and fresh chopped herbs.

Portioned chops with mushrooms and cheese in foil.

Pork with cheese in the oven is always a welcome, appetizing dish. Thanks to the cheese product, the meat turns out to be especially tender and juicy. You can also experiment with the marinade, so you get a new interesting taste every time.

Required ingredients:

Portion loin – 6 pieces;
Soy sauce – 75 ml;
Sour cream – 3 tbsp. spoons;
Fresh champignons – 300 grams;
Hard cheese – 150 grams;
1 large onion;
Seasoning to your taste;
Salt.

Beat the pieces of meat with a special kitchen hammer on both sides. To avoid splashes of meat juice, it is advisable to wrap them in cling film.

Place each portion on separate sheets of foil and add salt just before baking. Spread sour cream on top, add sliced champignons, chopped onion and grated cheese.

Wrap each portion and place in an oven preheated to 180 degrees for 1 hour.

Pork roll with spices in foil.

Roll is a great appetizer option for a celebration or family dinner. A variety of seasonings allows you to experiment with taste and aroma depending on your preferences.

The fillings can also be different: mushroom, nuts, dried fruits and others. In this recipe we describe the most common method of preparing pork roll in the oven in foil.

Pork peritoneum – 1 kg;
Garlic – 4-5 cloves;
Soy sauce – 4 tbsp. spoons;
Sunflower oil – 4 tbsp. spoons;
Spicy herbs;
A mixture of ground peppers;
Salt.

The abdominal part of a pig carcass is ideal for the roll; sometimes it is made from minced meat or minced meat.

Rinse the peritoneum in cold water, let it dry a little, and lightly beat it with the back of a knife.

Prepare the filling: to do this, mix vegetable oil, soy sauce, crushed garlic, spices, and salt in a bowl. If you are a fan of spicy dishes, you can add adjika.

Rub the mixture generously over the peritoneum, roll it into a tight roll, and tie it with kitchen thread. Rub the remaining sauce onto the outer sides of the roll, wrap it in foil, and make several punctures with a toothpick.

Place the workpiece on a baking sheet and place it in the oven to bake at 180 degrees for 1.5 hours. After the time has passed, let the roll cool for a couple of hours, only then remove the threads and serve.

Potatoes with meat in foil - a classic recipe.

A simple recipe that is loved by many housewives for its simplicity and wonderful taste. To prepare you will need:

Pork tenderloin – 0.5 kg;
Potatoes – 8-10 pcs.;
Green;
Spices: pepper, cumin, paprika;
Salt.

Be very careful when choosing meat - depending on the amount of fat, you can understand whether the meat will need to be marinated or not.

If you have fillet without a fat layer in your arsenal, then in tandem with potatoes when baking, the dish may turn out dry. As a marinade, it is suitable, for example, based on mayonnaise, vinegar, sour cream and cream.

Let's start preparing the products. Peel the potatoes and cut into large slices.

We wash the pork tenderloin in water, cut it into medium-sized pieces, mix it with salt and spices in a deep bowl, and let it brew for 30-40 minutes.

Line a baking dish with foil and drizzle with olive or sunflower oil. We wrap the edges of the sheet so that there is a small hole on top for steam to escape.

Place the mold with the workpiece in an oven preheated to 200 degrees for 1.5 hours. At the end of the specified time, do not serve immediately, give the dish a little time to brew in the cooling oven.

When serving, decorate with fresh herbs.

The following spices are best suited for roasting pork: any type of pepper, rosemary, garlic, thyme, basil.

When roasting pork as a whole piece, you can pre-fry the meat in a frying pan on each side until a light crust is obtained. With this processing, the juice inside the meat is sealed, as it were. As a result, after sintering you will receive a very tender, juicy dish.

If you marinate meat for a long time (more than 30 minutes), do not add salt to the marinade. It will draw moisture out of the pork and the dish will turn out dry.

In addition to marinating, you can stuff the meat with garlic, herbs, carrots and other vegetables.