Marinade for roasting pork. Marinade for meat in the oven: cooking secrets

If you are planning not a buffet, but a full-fledged holiday table with cold appetizers, salads and dessert, then in this scenario it is difficult to imagine a meal without a real hot dish. Pork baked in the oven, garnished with herbs and vegetables, exuding heat and an unsurpassed aroma of spices and meat, will become a truly central dish on the table. All attention will be focused on it until all the guests and household members try and eat enough of the juicy, delicious meat.

The art of preparing tender and aromatic pork baked in the oven is an indicator of the skill of a real chef.

Despite the fact that there are many options for cooking pork in the oven, even more types of meat and spices are used, they are all united by the true love of the culinary creator himself for such a magnificent hot dish.

If you are still wondering what hot dish will be festive enough for the New Year or Birthday, then cast all your doubts aside. Oven-baked pork easily ranks first in popularity among our home cooks. This is especially true for the New Year. Baked pork or meatloaf, juicy ham or stuffed neck, for us on New Year’s Day this is a symbolic and festive dish, akin to Olivier salad.

Pork baked in the oven can be supplemented with vegetables that will be baked with it, mushrooms, spices and herbs, even other types of meat. There are so many different culinary secrets surrounding the recipes for preparing this meat that sometimes you don’t know which way is best to approach it. You can bake pork in foil or paper, open or in a sleeve, in dough or a vegetable coat. It can be a whole piece or an original sliced accordion with tomatoes and cheese, it can even be a flavorful filling wrapped in meat. The boundaries are set by your imagination and skills.

For such a dish as oven-baked pork, several main types of pork meat are traditionally used: neck, ham, shoulder and carbonate. Sometimes pieces are sold with the name “roasting pork,” but most often these are the same body parts. The taste of the baked meat will depend on what part you use. Leaner carbonade may turn out to be dry, so it is advisable to marinate and stuff it; it can be used to make excellent rolls, for example, with mushrooms. The more tender and fatty neck is wonderfully baked as a whole piece; it is not in danger of dryness due to fatty streaks, but it also seriously decreases in size, although it remains very juicy. Ham is also quite lean meat and requires additional marinade or cooking in conditions where the meat's own juices are not allowed to evaporate freely. I'm talking about sealed containers and all kinds of “wrappers” for meat.

In any case, to prepare baked pork, you need to arm yourself with suitable utensils, since a festive piece of meat is usually large, with foil or a sleeve, spices and sauces, and also time for preliminary preparation of the meat, or rather for marinating.

It’s hard to argue with the fact that meat that has been marinated overnight before going into the oven will not be tastier than a piece that is immediately baked. Although there are quick recipes. After all, it’s not always possible to control time, and guests can be more than unexpected. One thing is clear: you should have a couple of hours for preparation and the process of roasting pork.

Let's look at a variety of recipes to choose “the one” and cook it.

Pork baked in the oven in a large piece with honey, barbecue sauce and Dijon mustard

Pork baked in the oven in aromatic spices is also called boiled pork. This is a very tasty and juicy meat that can be eaten hot, served as a main dish, or used cold for sandwiches. Many people have probably seen that stores sell boiled pork in sausage departments. So, it is also prepared by baking, the only thing is that it is still difficult to trust store-bought options, because you don’t know exactly how fresh the meat is, how it was prepared and whether any harmful additives were used. Pork cooked by yourself will, of course, be healthier and tastier, because you will know exactly what you put in and when you cooked it. This meat can completely replace ham and sausage for you.

As for the hot serving option, this pork baked in the oven is more of a festive dish for guests or family members when a lot of people gather at the table. Usually a very large piece of meat is baked, from a kilogram to two, so that there is enough for everyone. After all, many people may want supplements. Especially if it is pork according to this recipe.

To prepare you will need:

pork (carb, ham, neck) - 1.5 kg,
ground black pepper - 0.5 teaspoon,
garlic - 3-4 cloves,
paprika - 1 level teaspoon,
BBQ sauce - 3 teaspoons,
honey - 2 teaspoons,
Dijon mustard - 1 tablespoon,
salt - 2 tablespoons.

Preparation:

1. The secret to cooking pork in the oven according to this recipe is that the meat is marinated in advance in liquid brine. This way it is better salted and saturated with moisture, which allows it to be tender and juicy, even if you use a fairly dry carbonate or ham.

First of all, wash a piece of fresh pork thoroughly and dry it with a paper towel. Now, in order for the meat to be salted not only on the outside, but also on the inside, it must be pierced. A special tenderizer tool or a thin and long knife is suitable for this.

Make frequent vertical cuts from top to bottom, but not all the way through.

2. Now you need to put the meat in a large bowl, in which it will be possible to fill it with marinade. Marinade recipe: 1 tablespoon of salt per liter of water. Place the meat in a container and fill it with salt water until it completely covers it. Now cover and refrigerate for 2-3 hours.

3. When you remove the meat from the brine, first wipe it thoroughly with paper towels so that no water remains. Now you can rub it with spices.

4. In a separate cup or plate, whisk together honey, sauce and dry spices. Squeeze the garlic there, you can grate it on a fine grater. Now mix everything well. Please note that mustard is not included in this sauce.

Coat the meat with the resulting mixture on all sides and rub in thoroughly.

5. Now place the meat with the fattier layer down and spread the Dijon mustard on the top side. This will be the beautiful side of our roast pork.

6. Now place the pork in a greased baking dish. In order for pork baked in the oven to be baked inside and not dry out on the outside, it must be baked covered. Therefore, cover the baking dish with a lid, if available. If there is no lid, then make one from foil, folding the edges tightly.

7. Bake the meat in the oven at 180 degrees for about an hour. After an hour, take out the pork, open it and pierce it with a knife or skewer; if the juice is clear, the meat is ready; if it’s pinkish, put it in the oven for another 20 minutes.

Now you need to brown the crust so that the meat looks appetizing. To do this, simply remove the lid or foil and put the meat back in the oven. Grilling or convection helps brown the meat quickly. If your stove does not provide this, then simply increase the temperature for a few minutes, but watch the meat carefully so that it does not burn.

Once the crust has browned, remove the pork. The finished pork baked in the oven should lie under the lid for a while, if you are going to serve it hot, the meat will cool down a little and it will be ready to eat and at the same time it will be better cut into slices.

Serve the pork by cutting into slices and garnishing with herbs. The guests will be delighted.

If you want to use this boiled pork as cold meat, then let it cool completely before cutting. It will become denser and you can cut it much thinner, just for sandwiches.

Bon appetit!

Juicy pork neck baked in the oven in a sleeve

Another simple way to make oven-baked pork juicy and tender is to cook it in a roasting bag. The sleeve perfectly retains all the meat juices inside the piece and prevents the meat from drying out; all the aromas also remain inside and permeate the meat through and through.

To cook pork in the sleeve you will need:

pork neck - 1.5 kg,
garlic - 4 cloves,
bay leaf - 2 pcs,
ground coriander - 3 teaspoons,
Provençal herbs - 3 teaspoons,
salt - 3 teaspoons.

Preparation:

1. To keep the meat tender and juicy, we again use the wet salting method. It makes perfect sense in baked pork recipes when one large piece is being prepared. Plus it relieves the meat of excessive dryness, which is sometimes inherent in pork.

Clean and towel-dried meat must be dipped in the marinade so that it completely covers it. The recipe for this marinade is simple: add 3 teaspoons of salt, two teaspoons of coriander and 2 teaspoons of Provençal herbs to 1 liter of hot water. Add 2 bay leaves to the water and stir everything well. The main thing is that the water is hot, boiling water. This will reveal the taste and aroma of the spices.

Immerse the meat in the brine only after it has cooled; boiling the meat is not our goal. Let the msa salt for a few hours. Minimum - 3 hours, maximum - overnight.

2. After the meat has rested for the allotted time, remove it and pat it thoroughly with towels. Then rub in a couple of pinches of salt, a teaspoon of coriander and a teaspoon of herbes de Provence. This will give extra flavor when baking.

3. Now it's time for the garlic. Cut the peeled cloves lengthwise into 4 pieces and stuff the pork with these sharp pieces. To do this, take a thin, long knife and make punctures in the meat from top to bottom. Place a piece or two of garlic into each hole.

4. Now you need to tie a piece of meat with a thick thread. Oven-roasted pork tends to shrink in size and become slightly misshapen due to streaks of fat. The neck is especially susceptible to this. Plus, when untied, it tends to take on a flat appearance, because the meat is soft and not very dense, such as carbonade.

Take a thick, undyed thread, preferably cotton, and tie a piece in the form of a mesh. This can be done by throwing loops over it, crossing the threads in the middle.

5. Next, take a baking sleeve of sufficient size to leave a few centimeters from the meat to the film on all sides. Place the meat inside, you can add bay leaves from the brine. Then tie the ends of the sleeves.

To allow steam to escape in small quantities during baking, cut or puncture 3-4 small holes in the upper part of the sleeve.

6. The oven must be preheated to 180 degrees in advance. This is an important rule. which allows you to quickly bake the surface of the meat and lock all the juices inside.

Place the meat in the sleeve on a baking sheet or in a mold and bake for about 1 hour, it may take a little longer. You can check readiness by cutting the sleeve and piercing the meat with a toothpick or knife. The flowing juice should be clear.

To make the meat look more appetizing, let it stand for another 10 minutes in the oven with the sleeve already open, until the top side is browned. After removing the meat, let it rest wrapped in a sleeve and cool slightly. After about 15 minutes, you can put it on a dish and start cutting it for the table.

Serve oven-baked pork in a sleeve with fresh vegetables, salads and other side dishes, for example.

Enjoy a great hot meal with your family!

Tender baked pork - meatloaf with sweet pepper, garlic and pomegranate sauce

Pork baked in the oven does not have to be an exceptionally large whole piece. How can you ignore another option for preparing it in the form of a roll? The same piece of 1.5-2 kg pork neck is taken and cut into a spiral, the filling is added and the meat is rolled into a roll. In this case, the meat is given flavor not only by the spices in which you marinated it, but also by the filling. And the filling can be made from vegetables, mushrooms, bacon, cheese, spices and herbs. And there are so many other things you can put in meatloaf.

Such a beautiful dish will decorate any holiday. And preparing it is not too difficult, as it might seem at first glance.

To prepare you will need:

pork neck - 2 kg,
bell pepper - 1 piece,
garlic - 6 cloves,
mayonnaise - 100 grams,
mustard - 2 teaspoons,
mustard seed - 1 teaspoon,
bay leaf - 2 pcs,
pomegranate sauce - 2 tablespoons,
pepper to taste,
salt to taste.

Preparation:

1. Before we start rolling up the meatloaf, let's take care of the filling. We will use sweet bell peppers and garlic for the filling.

Cut the garlic into small pieces with a knife. Peel the pepper from seeds and cut into small cubes.

2. Whatever meat you cook, be sure to wash it before. Dry the washed meat with paper towels or napkins. Now the large piece needs to be cut in a spiral so that it unfolds and becomes flat.

3. Brush both sides of the flat piece of meat with the pomegranate sauce. For example, Narsharab.

4. Salt and pepper the meat on both sides. Roll back into a roll and wrap in cling film or place in a bowl. Place in the refrigerator for about 1 hour to marinate the meat.

5. Mix the sauce in a separate cup. To do this, add 2 teaspoons of mustard, 100 grams of mayonnaise, a teaspoon of mustard seeds and crumble 2 bay leaves with your hands. Then mix it all well.

6. Remove the meat from the refrigerator after an hour, unroll the roll and spread the prepared sauce on the inside.

7. Now spread the garlic and bell pepper evenly over the sauce layer. Then roll the roll with the filling inward, trying to make it tighter.

8. After rolling the roll, spread the sauce on the outside on all sides.

9. Now wrap the pork in two layers of foil. Place the bundle on a baking sheet or baking dish. Preheat the oven to 180 degrees. And bake the meat for 1.5-2 hours.

10. After this time, check the meat for doneness by piercing it with a skewer or knife. If the juice is clear, then the pork baked in the oven is ready. Now you can cut off the top layer of foil and put the meat in the oven for another 10 minutes so that the top layer also browns.

Now the meat is ready and can be served. Cut it into pieces 1.5-2 centimeters thick and serve it to your guests.

Bon appetit!

Pork baked in the oven in puff pastry

When your goal is to prepare a dish such as whole piece of pork baked in the oven, but so as to make a lasting impression on the guests and make the holiday unforgettable, and your culinary skills a legend, then you should pay attention to this original recipe. Straight from France, the traditional way is to bake pork in puff pastry. Not just like that, but with mozzarelda and jamon, and aromatic herbs. Just the sight of him makes your mouth water.

Baked pork with pear - original holiday recipe

Perhaps you have tried cooking classic boiled pork in spices, maybe you have even cooked aromatic meatloaf with vegetables. Have you tried cooking pork baked in the oven with fresh sweet pears? No? You should definitely try to cook this dish.

Nowadays it’s no longer a problem to find fresh, juicy pears in stores and on the market even in the middle of winter, for example, everyone’s favorite conference pears. What if you cook pork baked with pears for the New Year. It will be very easy and will not require much time. But it pays to prepare a little.

For pork with pears you will need:

pork neck or carbonate - 1.5 kg,
sweet red wine - 100 ml,
pear - 2 pcs.
sweet chili sauce - 2 tablespoons,
balsamic vinegar - 1 teaspoon,
curry - 1 teaspoon,
dry oregano - 1 teaspoon,
salt and pepper to taste.

Preparation:

1. Cut fresh, washed and well-dried pork into an accordion shape. Make cuts from top to bottom so that the meat opens like a book.

2. Rub the meat on all sides with salt, ground black pepper and dried oregano and place in a deep container.

3. Pour 100 ml of red wine over the meat and leave to marinate for a while. Cover with a lid or cling film. Leave to marinate for at least an hour if you have a holiday today, or overnight if you are preparing in advance.

5. Cut the pears into slices.

6. Prepare a baking dish. A mold or baking sheet will do. Place two layers of foil on the bottom and place the meat on it. Place several slices of pear into the slits made in the meat to fill everything equally. Then wrap the meat in foil and bake at 200 degrees for at least an hour.

7. Now it's time to prepare the sauce. To do this, mix sweet chili sauce, balsamic vinegar and add curry in a cup. Mix everything well.

8. After an hour, remove the meat and check for doneness with a skewer or knife. If it’s ready, then it’s time to spread the sauce on the meat and put it in the oven again until the crust is browned. This may take about 20 minutes. Keep an eye on the meat.

9. The finished meat will have a sweetish and at the same time spicy taste. Curry will give it a unique aroma, and pears will amazingly highlight the tender, well-baked pork.

Pre-marinating is used not only for kebabs. Don’t forget about it in other recipes with pork. The marinade favorably highlights the taste of this meat and even changes the structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. The most delicious ways to marinate pork are presented in the recipes with photos below.

How to make pork marinade

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

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

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

“overnight” marinating compositions are very tasty on a soy base;
It is recommended to marinate in tomato juice or kefir;
for an escalope, i.e. boneless pork tenderloin, it is recommended to use mustard or tomato-mustard mixture;
like all types of meat, pork goes well with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

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

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

For baking in the oven

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

If you have ever baked pork in foil or in a sleeve, then you already know that it can turn out to be tough, especially if the meat is on the bone. This can be easily avoided if you marinate the product first. Different compositions will do. The soy-lemon marinade for pork in the oven is especially aromatic. It is universal, so it is suitable even for chicken or fish.

Ingredients:

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

Cooking method:

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

For frying in a pan

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

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

Ingredients:

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

Cooking method:

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

For boiled pork

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

The classic marinade for boiled pork is vinegar. It is the easiest to prepare. You just need to dissolve a spoonful of strong bite in a liter of water. The second most popular is wine. It is prepared according to different recipes. And it doesn’t matter what kind of wine it is - both white and red will do. You can add a stalk of celery for taste. Any seasonings that you like are suitable.

Ingredients:

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

Cooking method:

Pass the garlic and celery through a press.
Pour wine over this mixture and stir.
Next, add mustard, oil, season with spices, and salt. Let stand for about half an hour.
Keep the meat in the resulting mixture for about 2-3 hours.

For the steak

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

In the very first steak recipes, they were cooked without any additives. They simply baked a large piece of meat over coals. Any marinade for pork steaks makes them more juicy and appetizing, no matter whether they are fried on the grill or in a frying pan. You can prepare it according to a variety of recipes - with onions, mayonnaise, wine or even mineral water. One of the classic recipes uses kefir and sour cream. They should not be too fatty - this will make the steak tastier.

Ingredients:

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

Cooking method:

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

With soy sauce

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

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions. Spices can be easily changed by adding new ones and removing those indicated in the list of products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat with an exquisite oriental flavor.

Ingredients:

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

Cooking method:

Finely chop the garlic. Add diced onion to it.
Next, pour in soy sauce, salt, sugar, and stir.
Season the base with spices. Mix well again.
Keep the meat cooked for 3 hours.

Quick marinade

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

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

Ingredients:

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

Cooking method:

Pour boiling water over the tomatoes to make the skins easier to remove. Peel, then chop as desired.
Chop the onion into rings and mix them with tomato slices. Mash the products with your hands until the juice releases.
Wash fresh herbs, dry, finely chop.
Rub the meat separately with the spices, then transfer to a large bowl.
Next add salt, sprinkle with basil, pour in tomato sauce, stir.
Leave for 1 hour.

Mustard

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

The mustard marinade for pork is tender and moderately spicy in taste. It can also be classified as a “quickie” recipe. The composition is not only quickly prepared, but also soaked in – just an hour is enough for marinating. It doesn’t matter whether you then fry or bake the meat in the oven, because the pieces will definitely remain with an appetizing crispy mustard crust.

Ingredients:

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

Cooking method:

In a large bowl, whisk together butter, sauce and mustard.
Next, squeeze lemon juice in there. You can replace it with a solution of lemon water.
Wash the greens, dry and finely chop. Peel the garlic and pass through a press.
Combine the remaining ingredients and mix.
Done, you can marinate the meat - place it in the same bowl, cover with film and put it in the refrigerator for an hour.

Grilled

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

Special recipes include meat cooked over an open fire, such as on a grill. It turns out more juicy, aromatic, with a smoky smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare the marinade for grilled pork according to the recipe with photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

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

Cooking method:

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

With vinegar

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

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

Ingredients:

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

Cooking method:

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

Simple

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

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

Ingredients:

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

Cooking method:

Using a blender, process the peeled onions into a paste.
Salt the resulting pulp, season with pepper and salt.
Next, pour in the oil and add the bay leaves.
If there is little time left for marinating, you should pour hot marinade over the meat.
Leave for 2 hours.

From kefir

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

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

Ingredients:

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

Cooking method:

First of all, peel the onion and chop it into half rings. Season the meat with it, spreading it evenly over the entire surface.
Next, sprinkle with spices, pour in kefir and mix well.
Place in the refrigerator covered or covered with cling film for 3 hours.

With lemon

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

Another classic recipe is pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or its juice is simply used. In any case, the meat turns out with a slight sourness. An unusual combination - lemon and kiwi. With them, the marinating composition acquires some freshness. These two fruits are again complemented by any spices of your choice.

Ingredients:

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

Cooking method:

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

With honey

Preparation time: 1 day.
Number of servings: 4 persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

In most recipes, marinated pork turns out to be sour. This is what it becomes after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note of the honey marinade for pork. The meat comes out soft, tender, aromatic, and has a less sharp and sour taste. In addition, such a marinade can be considered useful, because honey has a large number of healing properties.

Ingredients:

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

Cooking method:

In a separate container, combine honey with mustard and stir until smooth.
Leave the mixture for 10 minutes.
Rub the meat itself with spices and salt separately, insert cloves of garlic into it.
Then pour a mixture of honey and mustard on top.
Leave the product to marinate for a day.

Video

Pork in the oven can be cooked in different ways. If you choose the right recipe, then in any case it will turn out juicy, satisfying and soft. More than 20 successful options are published below.

Ingredients: kilo of meat, 5-7 garlic cloves, 1 tbsp. l. light mayonnaise, 3 bay leaves, a sprig of rosemary, 3 large pinches of salt, freshly ground pepper.

The washed and dried meat is cut into small pieces. Additional cuts are also made in each of them so that the pork marinates faster and more evenly.
The prepared pieces are greased with a mixture of salt, pepper, chopped bay leaf, rosemary, crushed garlic and mayonnaise.
In this form, the pork is sent to cool for 4-5 hours.
The meat is wrapped tightly in foil and placed on a baking sheet. It will cook first for half an hour at 220 degrees, then for about another hour at 180 degrees.

Bake the carbonate in a piece on a baking sheet

Ingredients: 720 g carbonate, 6-7 garlic cloves, ½ teaspoon coarse salt, 2 tbsp. tablespoons olive oil, small. spoon of spices for pork.

The meat is washed in one piece, dried, and excess fat is removed from its surface with a sharp knife. A small layer of fat can be left for juiciness of the dish.
In a dry frying pan, the piece is fried on all sides until golden brown with high heat on the stove. This way, most of the meat juice will remain inside the carbonate.
For the marinade, mix all the remaining ingredients. The garlic is first pounded in a mortar.
The resulting mixture is rubbed onto the cooled tenderloin on all sides. The prepared piece of meat is laid out on foil. It's best to put it on the shiny side - this will speed up the roasting of the pork.
The entire surface of the meat is covered with thin garlic slices.
The foil is wrapped tightly.
In a very hot oven, the meat is cooked for 60-70 minutes.

The readiness of the dish is checked by making an incision in the pork - if clear juice comes out of it, then you can try the treat.

Delicious pork kebab in the oven

Ingredients: a kilo of pork neck, 4 onions, a large lemon, 6 g of freshly ground black pepper, 1 tsp. nutmeg, 6 bay leaves, 5 large tablespoons of table vinegar, table salt to taste.

Washed meat gets rid of tendons and veins. The remaining pulp is cut into approximately equal pieces and placed in a large saucepan.
Thick onion rings are added to the meat.
All declared seasonings, crumbled bay leaves and salt are also moved here.
All that remains is to add vinegar and juice from half the fruit, then mix all the combined ingredients.
The pan is covered with cling film and the future kebab is left to marinate at room temperature for 2.5 hours.
Next, the meat is threaded onto skewers or wooden skewers, which are laid across a rectangular shape or baking sheet with high sides. The pork flesh should not touch the bottom of the container.
The oven heats up to 250 degrees. The meat will be baked in it for just under half an hour.

When preparing shish kebab in the oven, be sure to frequently baste it with the remaining marinade or plain water, and also turn it over periodically.

The most juicy meat in French

Ingredients: 620 g balyk, 3 fresh tomatoes, 2 large onions, 130 g hard cheese, coarse salt, 90 g light mayonnaise, 1 tsp. ground black pepper.

The meat is cut into thick slices (about 1 cm). Each slice is covered with cling film and carefully beaten with a kitchen hammer.
After processing the pork on both sides, rub it with a mixture of salt and pepper. The prepared pieces are laid out on an oiled baking sheet.
Thin half-rings of onion are scattered generously on top of the meat. The more this vegetable is used, the juicier the treat will be in the end.
Next come slices of fresh or frozen tomatoes. They do not require preliminary defrosting.
A mayonnaise mesh is applied to the tomatoes and grated cheese is scattered.

The meat is baked in French for about half an hour at 180 degrees. Then the pieces are left on the baking sheet for some more time so that they can absorb the released juices.

Pork medallions - a restaurant-quality dish

Ingredients: 330 g of balyk, 40 ml of soy sauce without additives, 60 ml of semi-dry red wine and the same amount of refined sunflower oil, 70 g of cheese, a pinch of Italian herbs, you can also use a spicy mixture of spices for kebab.

The balyk is cut into thick round slices and trimmed of excess fat.
The resulting pieces are transferred to a container, poured with wine and left for 15 minutes.
Next, the pork is rubbed with all the specified spices and left for another half hour.
The meat pieces are wrapped in strips of foil and fried on both sides until golden brown in well-heated oil.
Together with the wrapper, the pork is transferred to a heat-resistant container and sprinkled with soy sauce.
The top of the form is covered with foil.
The dish is baked for 10 minutes at 190 degrees.
Next, the medallions are generously sprinkled with grated cheese and cooked for another 5-7 minutes.

If the saltiness of soy sauce and cheese is not enough for the dish under discussion, you can use regular fine salt at any stage. You can also add it to the marinating mixture.

Chops in the oven

Ingredients: half a kilo of pork loin, 2 large raw eggs, 110 g of cheese, 2 ripe tomatoes, 60 g of sifted flour, half a bunch of herbs, 3 pinches of salt, freshly ground pepper.

Pork is cut into large pieces (about 2 cm thick). Next, the meat is covered with a film or bag and beaten with the blunt side of a hammer (without teeth).
The prepared slices are rubbed with salt and pepper, rolled in flour and immersed in raw eggs beaten until light foam appears.
Next, the pieces are fried literally for a minute on each side in a hot frying pan.
The browned meat is transferred to a baking sheet. Chopped herbs are poured on top of it and thin slices of tomatoes are laid out. The pork is covered with grated cheese.

Pork chops are baked in the oven for 10-12 minutes (no more, so as not to dry out the meat).

Original taste with pineapples

Ingredients: can of canned fruit, 720 g of meat, 230 g of cheese, pepper, salt.

It is best to use the lean part of the pork carcass. The meat is washed, dried and cut into portioned steaks. The pieces are lightly beaten with a kitchen hammer, after which they are rubbed with a mixture of salt and pepper.
Pork slices are placed on an oiled baking sheet. On top of each of them is laid out a fruit ring from a jar. There should be no excess syrup on the pineapples.
The meat is baked in a very hot oven for half an hour (210-220 degrees).
The cheese is cut into square slices and placed on the almost finished dish.

Pork baked in the sleeve

Ingredients: 820 g loin, 3 small. spoons of hot mustard, freshly ground black pepper, 1 tsp. liquid honey, a pinch of hot paprika, salt, 2 tsp. soy sauce, a pinch of thyme.

The meat is washed, dried and cut into an accordion (not completely).
A spicy marinade is prepared from the remaining ingredients. It coats the pork thoroughly on all sides.
The prepared meat is placed in a baking sleeve. Its ends are wrapped. The pork will marinate for at least 14 hours. It is best to leave it in the cold for a day.
Next, the pork in the sleeve is baked for 60-70 minutes at 210 degrees in the oven.

This meat is delicious to eat both hot and cold.

How to properly bake steak?

Ingredients: 470 g pork pulp, 6-7 black peppercorns, 25 ml soy sauce, salt and paprika to taste, refined oil.

The meat is cut into large pieces across the grain with a very sharp knife. Their thickness should be about 3 cm.
The slices are carefully beaten with the blunt side of a kitchen hammer so as not to damage the fibers.
The prepared pieces are pierced with a fork in several places - this is necessary so that the marinade penetrates well into the meat.
The remaining products are mixed into a marinade. Rub the pork well with it and leave for a few minutes.
Next, the meat is sprinkled with odorless oil and placed on a baking sheet with a thick bottom.
The container is sent to the middle shelf of the oven, preheated to 240 degrees. The pieces take 8-9 minutes to cook on each side. If there is such a function, you can use the grill for a couple of minutes at the end.

Ready-made pork steaks are delicious served with assorted vegetables.

Accordion in the oven

Ingredients: 730 g boneless loin, 2 large tomatoes, 4-6 teeth. fresh garlic, 220 g cheese, 1 small. a spoonful of coarse salt, freshly ground pepper.

A piece of pork is washed well, dried and cut into thick slices, but not completely. It should look like a kind of meat accordion. It is salted and peppered.
Cheese, tomatoes and garlic are cut into medium slices. The latter can be simply passed through a press to taste.
The resulting slices are stuffed into the spaces between the meat pieces.
Next, the workpiece is wrapped in several layers of foil, greased with refined oil and sent to the oven for 60-70 minutes at 190 degrees.

If you want the pork accordion to turn out golden brown in the oven, it is baked without covering for another 12-15 minutes. You can additionally sprinkle the dish with grated cheese on top.

With mushrooms and cheese

Ingredients: 2 pork steaks, 120 g of fresh champignons, 70 ml of freshly squeezed orange juice, small onion, 90 g of cheese, homemade mayonnaise or full-fat sour cream, 3 large spoons of soy sauce, spices, fresh garlic to taste, rock salt.

The steaks are well beaten with a special hammer through several layers of film, after which they are rubbed with salt and spices.
Top the meat with a mixture of freshly squeezed orange juice and soy sauce and leave for 40-50 minutes to marinate.
At this time, pieces of champignons and onion cubes are fried in well-heated oil until tender.
The steaks are squeezed out of the marinade, laid out on an oiled baking sheet and generously sprinkled with hot onion and mushroom filling.
The cheese is coarsely grated, mixed with crushed garlic and homemade mayonnaise/sour cream. The resulting mass is laid out on the steaks.

Pork and mushrooms are baked in the oven for about half an hour at 190 degrees. Served hot.

Potato and pork casserole

Ingredients: 320 g of meat, 8-9 potatoes, onion, raw egg, 2 large spoons of soy sauce, 60 g of cheese, 3 large spoons of heavy cream and sour cream, processed cheese, fine salt, Provençal herbs.

The prepared meat is cut into thin slices and, if desired, lightly beaten. Next, it is transferred to a deep container, salted, peppered and sprinkled with soy sauce.
The potatoes are peeled and thinly sliced.
In a separate bowl, beat the egg, cream and sour cream until smooth.
The potatoes are salted and combined with the filling from the previous step.
First of all, the meat is laid out in an oiled heat-resistant form. Next come onion half rings (half), slices of processed cheese and half of potatoes.
Then the remaining onions, the filling, the rest of the potatoes are distributed and the Provençal herbs are poured out.

Pork in the oven with potatoes will be baked for 45-55 minutes at 190 degrees. A few minutes before the dish is fully prepared, sprinkle with grated hard cheese.

Pork ribs in Provençal herbs

Ingredients: kilo of pork ribs, large orange, 1-3 teeth. fresh garlic, 5-6 rosemary leaves, a mixture of Provençal herbs, coarse salt, 2 tbsp. l. sweet mustard.

You need to choose ribs with a lot of meat on them. If they are frozen, you must first defrost the meat product to room temperature, rinse and dry them with paper towels. There is no need to cut the product.
Next, the ribs are spread with salt and mustard. These components need to be thoroughly rubbed into the meat so that it marinates better and faster.
The prepared pork is covered with cling film to prevent its surface from drying out and placed in the cold for 3-4 hours.
The ribs are laid out on an oiled baking sheet. Provencal herbs are poured on top, rosemary is laid out and crushed garlic is scattered.
Half an orange is cut into thin slices and placed on top of the meat. The fruit pieces will additionally marinate the pork and improve its taste. The juice from the second half is poured over the ribs.

The meat will be baked at 180-190 degrees for about half an hour.

With kiwi

Ingredients: 430 g meat pulp, 3-4 kiwis, 120 g hard cheese, a mixture of peppers, rock salt.

The prepared pork is cut into arbitrary pieces.
Kiwi is peeled and cut into circles, the thickness of which does not exceed half a centimeter. It is best to take ripe, soft fruit.
The cheese is grated on a coarse grater.
First place the meat in an oiled, heat-resistant container. The pork should be salted and peppered to taste. At this stage, you can use any favorite spices.
Kiwi slices are laid out in an even layer on top of the meat pieces.
Next, grated cheese is distributed.
The treat is prepared at 180-190 degrees for 35-45 minutes.

This recipe makes baked pork especially juicy and soft. Kiwi adds an interesting, piquant sourness to the dish.

Bavarian style meat loaf

Ingredients: half a kilo of prepared minced pork, 320 g of mixed minced meat (beef + pork), a glass of ice water, 40 g of starch, 15-20 g of salt, a pinch of ground ginger, white pepper, cardamom and nutmeg, 0.5 g of ascorbic acid acid, 5 g phosphate-based baking powder E450.

All declared spices are mixed in one container. Including baking powder, salt and ascorbic acid.
Starch dissolves in ice water.
Two types of minced meat are combined. A mixture of spices is poured into them and a starch solution is poured.
The mass is whipped with a special “hook” mixer attachment for 5-6 minutes at minimum speed. As a result, you should end up with very sticky minced meat in the bowl.
The rectangular heat-resistant form is lubricated with a thin layer of oil.
The resulting sticky minced meat is placed in it.
The surface is carefully leveled. If desired, you can make any pattern on it - this will decorate the future bread.
The dish will be baked for 45-50 minutes at 160 degrees.
When the treat has cooled a little, you can turn it over onto a flat rectangular dish.

All that remains is to cut the resulting meat loaf into portions and serve. It is delicious both hot and cold.

Baked pork ham with honey crust

Ingredients: 2.5 kilograms of pork ham, 2 whole heads of garlic, half a glass of pineapple juice, 1 small. a spoonful of spicy mustard, dry rosemary and suneli hops, salt, 4 large spoons of liquid honey, a handful of black peppercorns.

First of all, the ham is filled with cold salted water with black peppercorns. You can also add a couple of bay leaves here to taste. The meat is left in this form overnight.
Next, you need to make several miniature cuts in the ham over the entire surface and insert slices of fresh peeled garlic into them.
The prepared meat is rubbed on top with a mixture of salt, all the specified spices, honey, mustard and pineapple juice.
The ham is placed on an oiled baking sheet, and garlic cloves are placed around the pork.

The dish is baked at 180-190 degrees for 60-70 minutes. Periodically, the meat is poured with the released juice.

In soy sauce

Ingredients: 320-420 g pork neck, 25 ml soy sauce, 2 stalks of rosemary, 2 pinches of salt.

The pork is cut into small slices and placed in a deep bowl. The meat is topped with soy sauce and sprinkled with rosemary leaves.
The meat pieces are lightly salted and kneaded in a bowl with your hands so that they are saturated with the marinade.
The pork slices are transferred to a baking container and poured with all the soy sauce from the bowl.
At 200-210 degrees, the dish will be baked for 30-40 minutes.

The smaller the pork pieces, the less time it will take to cook.

Festive rolls with mushrooms

Ingredients: 630 g pork fillet, 420 g champignons, 2 pcs. raw eggs and onions, 160 g of Russian cheese, a full glass of very heavy cream, table salt, a mixture of peppers.

The onion is cut very finely and fried until golden in hot oil.
Then small pieces of mushrooms are poured into it. The products are fried together until all the water has evaporated.
The eggs are hard boiled, cut into cubes and mixed with onion and mushroom frying.
Cheese is added to the future filling. It is best to first grate it on a fine grater.
All filling ingredients are mixed, salted and peppered to taste.
Pork is washed, dried with paper napkins and cut into thin steaks
The meat is rolled into rolls. A mixture of eggs and mushrooms is placed inside each of them.
The resulting structures are secured on the sides with toothpicks.
Each roll is fried until golden brown on all sides. During the cooking process, the toothpicks are gradually removed from them.
The stuffed pieces are transferred to a heat-resistant container and filled with a mixture of cream and a small amount of water. The liquid can be salted.

It remains to bake the dish at 190 degrees for about half an hour. It’s delicious to serve ready-made rolls with mashed potatoes or any stewed vegetables.

Pork knuckle in beer in the oven

Ingredients: 1.5 kilos of meat knuckle, large carrots, 1.5 liters of dark beer and a cut glass of light beer, 2 onions, 2 cloves. fresh garlic, 2 large tablespoons of vegetable oil, liquid honey and brown sugar, a pinch of cloves, coriander and cumin.

The prepared shank is placed in a deep saucepan. Light beer with all the spices is poured on top. Add coarsely chopped carrots, all the garlic and one onion. The products are cooked over low heat for 2-2.5 hours.
In a separate bowl, dark beer is mixed with butter, sugar, mustard, honey and a couple of spoons of broth from a saucepan. The mixture is boiled until the granulated sugar is completely dissolved and finally salted to taste.
The boiled shank is cooled, small cuts are made on its surface. The meat is placed on a baking sheet, sprinkled with the remaining chopped onion and placed in a well-heated oven for 25 minutes.
Then the meat is turned over, generously poured with the sauce from the second step and baked for the same amount of time.

As a side dish for such a meat dish, it is delicious to serve stewed or sauerkraut. The shank goes well with any herbs and fresh vegetables.

Pork boiled pork

Ingredients: 730-830 g meat pulp, small. a spoonful of dry garlic, 2 large spoons of a special mixture of spices for pork, 1.5 liters of water, 2 large spoons of table salt, a couple of bay leaves, a large spoon of Provençal herbs.

The preparation of such a dish begins with brine. Filtered water is sent to the stove in an enamel pan. All Provençal herbs, table salt and bay leaf are poured into it at once. When the liquid boils, it is removed from the heat and cooled to room temperature.
The pork is washed well in one large piece and immersed in the cooled brine - it should be completely covered with liquid.
The meat is left in the aromatic brine overnight.
Next, the pork is removed from the pan and dried with paper napkins.
The prepared piece of meat is coated on all sides with the selected mixture of spices and dry garlic.
The pork is wrapped tightly in 1-2 layers of foil. The coating must be well secured so that meat juice does not leak out of the structure. Otherwise the dish will turn out a little dry.
The future boiled pork is baked for 80-90 minutes at 190-200 degrees in the oven.

The finished aromatic dish is served to guests both hot and cold.

How to make pork cordon bleu?

Ingredients: 2 pork steaks, 60 g Dutch cheese, 80 g ham, large raw egg, 2 large spoons of full-fat milk, 1 large spoon of poppy seeds, freshly ground black pepper, a handful of breadcrumbs, coarse salt, flour.

Meat slices through cling film are well beaten with a heavy kitchen hammer with teeth. The top of the pork is well rubbed with a mixture of freshly ground black pepper and salt. The meat preparations are left for several minutes.
Ham and hard cheese are cut into rectangular slices, and then placed in the middle of the prepared pieces of pork. Some housewives experiment with this dish and use processed, curd or other soft cheese.
The meat fillet along with the cheese and ham filling is rolled into a tight roll.
On the first flat plate, poppy seeds and breadcrumbs are mixed, and wheat flour is poured onto the second.
In a separate deep bowl, beat the egg with a small amount of pepper and salt. Milk is poured into the mixture and the ingredients are mixed.
The resulting pieces are first rolled in flour, then immersed in an egg mixture and finally breaded in poppy seeds with breadcrumbs.

Juicy pork neck with garlic

Ingredients: 2 kilos of pork belly, 2 whole heads of fresh garlic, table salt, a mixture of peppers to taste.

The part of the brisket on which the skin is located is doused with boiling water, after which it is well dried with paper towels. Shallow, frequent transverse incisions are made along the surface of the prepared skin. They should be approximately 1 cm apart from each other.
The brisket is rubbed with salt and left on the table for half an hour.
Next, the pork needs to be stuffed with finely chopped garlic. It is inserted in large quantities into cuts on the skin. To make the dish with a bright taste, there must be a lot of garlic.
The pork is wrapped in foil and left in a cool place for 2-3 hours.
Next, the covering is removed from the meat and the piece is placed in a baking dish, skin side up. The pork is sprinkled with a mixture of peppers and drizzled with oil.

The brisket is first baked for about half an hour at 220-230 degrees. Next, the cooking process continues at 200-210 degrees for another 40-45 minutes.

Chopped cutlets

Ingredients: 730 g pork, 2 raw eggs, onion, 3-4 garlic cloves, 3 tbsp. l. very fatty sour cream, the same amount of semolina and potato starch, 1 small. spoon of hot mustard, black pepper, salt.

The washed and dried pork is cut into small pieces. This must be done with a sharp knife. Do not use a blender or meat grinder. Small pieces of meat should be felt in the finished dish.
Peeled onions are chopped in the same way and poured into the pork.
Raw eggs are broken into a bowl with the meat, all the declared bulk ingredients are added, as well as sour cream, mustard and crushed garlic.
Mix the ingredients very thoroughly with a wide spoon - there should be a homogeneous mass in the bowl. The resulting minced meat is refrigerated for about half an hour.
After the specified time has passed, you can start frying the chopped cutlets. To do this, heat a large amount of refined oil in a frying pan.
Place a tablespoon of meat pancakes into the fat. They are fried on both sides over medium heat, and at the end they are transferred to napkins to remove excess fat.

Pork marinade offers endless possibilities for improving taste, tenderness and aroma. Juicy meat goes well with fruits, dairy products, herbs and spices, which makes it possible to prepare it in a variety of ways, from simple soaking in onion puree to sauces with alcohol.

How to marinate pork?

A delicious marinade for pork is an indispensable assistant for adding aroma and taste. To create it, you can use whatever is at hand. Sometimes, simple mustard, onions and butter can make the product juicy and tender in a short time. Pork is combined with many ingredients, which contributes to the preparation of various marinades.

No pork marinade recipe will help if the meat is initially tough and old. Therefore, choose only high-quality and soft cuts: tenderloin, ham or collar.
The most popular marinade is lemon juice, vegetable oil and dry spices. This mixture softens perfectly and gives a light sour taste.
Fruits and citrus fruits contain fruit acids. With their help you can quickly and easily soften meat. Chopped kiwi, a pinch of pepper and salt can prepare meat for frying in half an hour.
Marinades based on kefir and yogurt performed well. You can mix them with your favorite spices and cook an excellent kebab in a couple of hours.
Alcoholic drinks are also suitable for marinade: beer or wine. The latter is often diluted with mineral water to speed up the process.

The marinade recipe for pork shish kebab should preserve the juiciness of the meat, imbue it with aromas, add a piquant spiciness and protect it during further frying. The popular marinade made from mayonnaise and spices will do the job perfectly. The meat can remain in this sauce for more than a day, and its taste will become even richer.

Ingredients:

neck - 2.5 kg;
mayonnaise - 450 g;
onions - 6 pcs.;
fresh dill - a handful;
ground black pepper - 1 tsp. spoon;
clove of garlic - 6 pcs.

Preparation

Cut the meat into oblong pieces and place in a container.
Add mayonnaise, chopped onion and garlic, dill and pepper.
Stir and set aside the marinade with mayonnaise for pork for 10 hours.

Marinade for pork for baking in the oven

Marinade for pork for baking - should convey all the beauty of baked meat. A classic marinade of lemon juice, olive oil and herbs is best. It is not aggressive and will soak the meat well, and olive oil will act as an excellent conductor and evenly distribute the aromas of spices and herbs during 4 hours of marinating.

Ingredients:

pork shoulder - 1.6 kg;
olive oil - 150 ml;
a bunch of fresh parsley;
lemon juice - 80 ml;
thyme - 1 teaspoon;
clove of garlic - 4 pcs.

Preparation

Chopped garlic and parsley, mix with oil, juice and thyme.
Place the pork into the mixture and massage a little.
Place the lemon marinade for pork in the refrigerator for 4 hours.

Marinade is the main component that affects the quality of the dish. It determines whether the product will become juicy, tasty and ready to eat cold. This recipe includes traditional Asian ingredients: honey, ginger and oyster sauce. The latter reveals its properties to the maximum only during heat treatment.

Ingredients:

pulp - 2 kg;
oyster sauce - 60 ml;
vegetable oil - 120 ml;
ginger - 1/4 pcs.;
honey - 20 g;
clove of garlic - 2 pcs.

Preparation

Peel and chop the ginger and garlic.
Add sauce, butter and honey.
Place the meat in the mixture and refrigerate for 3 hours.

The marinade for frying pork should quickly impart its flavors to the meat and soften it slightly. Modern methods of marinating are based on the transfer of taste, and not on the destruction of the structure of meat by aggressive acids. In this recipe, citrus fruits and olive oil will create a gentle environment and take care of the sweet and sour taste.

Ingredients:

pork pulp - 1.3 kg;
orange juice - 50 ml;
lemon juice - 50 ml;
olive oil - 120 ml;
chili sauce - 1/2 teaspoon;
lemon zest - 10 g;
clove of garlic - 3 pcs.;
paprika - a pinch.

Preparation

Mix juices with olive oil and chili sauce.
Add lemon zest and minced garlic and season.
Cut the meat into cubes and place in the marinade for 90 minutes.

The marinade is applied immediately before frying and is considered one of the fastest preparation methods. The main thing is not to overdo it with spices and not to water the pulp before cooking. A thick mixture of ketchup, mustard and spices perfectly conveys the salty-spicy taste and ensures a golden crust.

Ingredients:

steak - 600 g;
ketchup - 70 g;
vegetable oil - 30 ml;
mustard powder - 1/2 teaspoon;
Worcestershire sauce - 20 ml;
dried garlic - 1/2 teaspoon.

Preparation

Mix ketchup with oil and sauce.
Add mustard powder, pepper and garlic.
Stir the quick pork marinade well and apply it to the meat.

Pork in the oven using beer with honey and mustard will not only imbue the meat with the aroma of hops, but also make it tender. Beer contains enzymes that help soften coarse meat fibers, which is what this product requires. Don't forget about honey and mustard, which will impart their specific sweet taste.

Ingredients:

ribs - 850 g;
dark beer - 150 ml;
honey - 40 g;
mustard - 20 g;
clove of garlic - 3 pcs.;
ginger - 1/4 pcs.

Preparation

Mix beer, honey and mustard.
Add chopped garlic and ginger.
Place the ribs in the pork marinade for 3 hours.

The pork marinade for frying chops should be simple and affordable. The tender pulp does not require special marinades, so the best option is to use olive oil and spices. The oil will create a shell that will protect the meat during frying, and the spices will imbue it with aromas. The meat is kept in this mixture for no more than an hour.

Ingredients:

chops - 1.3 kg;
sage leaves - a handful;
rosemary sprigs - 3 pcs.;
ground black pepper - a pinch;
olive oil - 100 ml;
clove of garlic - 2 pcs.

Preparation

Chop the garlic, rosemary and sage.
Mix with olive oil and pepper.
Place the meat in the pork marinade for an hour.

Pork marinade with soy sauce

Perfect. It handles the meat carefully, absorbs as much as possible and makes it soft and tender, does not interrupt the aromas of neighboring components, goes well with honey and spices, and gives a rich hue and golden brown crust when fried. With his participation, marinating will take no more than an hour.

Ingredients:

pork pulp - 550 g;
soy sauce - 80 ml;
honey - 30 g;
vegetable oil -30 ml;
clove of garlic - 3 pcs.;
onion - 1 pc.

Preparation

Add oil, honey, chopped onion and garlic to soy sauce.
Cut the pork into pieces and marinate for no more than an hour.

Mustard marinade allows you to prepare a flavorful dish. It perfectly softens the meat and contributes to even greater saturation with spices. The peculiarity of mustard is that its bitter taste disappears when fried. This recipe suggests using a combination of mustard and sour cream, the latter of which gives additional juiciness.

Juicy baked pork is the 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 your guests and family members, then make a juicy pork accordion in the oven. The baked meat delicacy looks simply enchanting. It will become a bright accent for an everyday dinner or lunch, but can also adequately decorate a holiday menu. At the same time, the dish baked in the oven turns out unsurpassed: tender, appetizing and aromatic. Its taste can literally drive anyone who is not a vegetarian crazy. After all, the meat turns out amazing and just melts in your mouth. In addition, the original way of serving not only looks very impressive. Pork accordion prepared in this way will not be difficult to divide into portions.

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

Preparing an original meat dish is not difficult. The main thing is to follow the suggested instructions when working on a juicy and appetizing pork accordion in the oven. Recommendations with photos and a simple sequence of steps will allow you to end up with an amazing delicacy, even if you have never prepared anything like this before.

First you need to prepare the pork loin. It will need to be washed and dried. The pork should be cut, but this will need to be done in a special way. A boneless loin does not cut all the way through. It is necessary to form slices that will literally scatter 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.

The cheese should be cut into slices. The garlic must be peeled and also cut into several slices. The tomatoes will need to be washed, dried with a clean kitchen towel and cut into thin slices.

Now comes the most important and interesting stage of preparing meat accordion. The pork stock must be stuffed. Garlic slices are distributed between all slices of meat.

Then you should place tomato slices between each piece of pork.

All that remains is to distribute the slices of cheese next to the tomatoes and garlic. If you like oven-baked cheese, you can add two slices. This will make the pork accordion more flavorful, tender and juicy. In addition, cheese gives the meat additional piquant notes.

Place several layers of food foil on a baking sheet. It will need to be oiled. Our prepared pork accordion is placed on top. The foil will need to be wrapped thoroughly on all sides; no gaps should remain. The pork accordion in foil is placed in the oven for an hour, pre-heated to 180 degrees.

When about a quarter of an hour remains in the oven until the end of the process of baking the pork accordion, you will need to remove the dish from the oven. The foil should be opened very carefully and carefully so as not to get burned. This is necessary so that the meat is thoroughly browned and acquires an appetizing shade.

Our excellent dish is ready! As you can see, the process of cooking pork accordion in foil in the oven is not that complicated.

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

The dish turns out juicy, aromatic and tasty. As an option, wrap the meat in foil, so it will turn out more juicy.

spices (pepper, salt, cloves)
a small piece of pork pulp

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

Place the meat in the oven, preheated at 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 a golden brown crust. Allow the finished meat to cool slightly, then cut into slices and serve.

Bon appetit!

Recipe 3: Juicy pork baked in the oven in foil

Before we pack the pork in foil, we will treat it with seasonings - 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. Don't forget that pork is already quite fatty meat, so don't overdo it with mayonnaise. We leave the meat in the marinade for a couple of hours so that it is sufficiently saturated and picks up all the flavors from the seasonings. Sometimes I put this meat in a cold place for 10-12 hours, then it turns out so juicy, aromatic and tender that it is impossible not to cook it again and again.

And then the baking process itself. It is important to observe the temperature regime here, because for the first half hour we bake the meat at high temperatures, and then lower the temperature 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 preparing the raw meat. To do this, take a piece of meat and remove unnecessary films and excess fat. Next, rinse thoroughly in water to remove any remaining blood. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then we don’t have to cut them.

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

Afterwards, grease with mayonnaise sauce on all sides.

Place the meat in a cold place so that it soaks in the marinade. You 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, place it on the bottom of the baking sheet, and so that it does not burn, lightly grease it with oil.

First, cook the meat at a temperature of 200-220 degrees, and after half an hour, 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.

Slice when it cools down a little.

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 meat that is not entirely lean; it is better to give preference to the neck or shoulder part.

pork (pulp) 800 -1000 g,
potatoes – 1 kg,
fresh tomatoes - 3 pieces,
onions 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 baking sheet.

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

We thoroughly wash the fresh meat and then dry it with paper towels. Cut the pulp into 0.5 cm thick slices across the grain. You don’t have to pound the pork at all; the neck flesh is already quite tender. Season with pepper, salt, chopped or pressed garlic.

How to deal with meat tenderloin from another part of the carcass. After cutting, the meat can be wrapped in cling film or placed in a plastic bag and beaten thoroughly. 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 the meat plates.

Place fresh tomatoes on the pork. The tomatoes are pre-washed, dried and cut into thin slices.

The third layer should be greased with any sauce. For a quick version of sauces, mayonnaise is perfect, for a healthier version - sour cream with garlic.

The fourth layer is potatoes. We clean it, rinse it under water, then either grate it on a coarse grater or simply grind it in a blender using a large attachment. Cut the potatoes into thin slices. Season it with ground ginger, salt, and dry tarragon (tarragon) greens 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 cheese on top of potatoes.

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

There is one subtlety in preparation. It is advisable to bake the meat and cheese in foil for the first 30 minutes. This way the cheese won’t get a golden brown crust ahead of time, and the dish won’t dry out. Everything will first simmer and then evenly brown.

This is how delicious it will be when you 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 dry it with a paper towel. Cut the pork flesh across the grain into thin pieces about 1 cm thick.

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

Fry until the onions and carrots soften and are lightly golden.

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

Sprinkle each layer with salt and ground black pepper to taste.

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

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

Cover the mold with a lid (a ceramic mold can be covered with foil) and place in the oven for 50-60 minutes at 200 degrees.

You can serve pork with sauteed or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

Recipe 6: juicy pork meat in the oven (step-by-step photos)

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

Food foil

If the meat is not defrosted, it is better to defrost it in spices. This way it will feed on them better. But this is not necessary; you can grate the meat in a defrosted (steamed) state.

When the meat is defrosted, fill it with pieces of garlic. 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.

Tear off 2 pieces of foil and place them crosswise. If the foil is thin, then wrap it in two layers. Place the meat in the center and wrap it carefully, but not tightly, but in such a way that there is enough room for the juice. Kind of like a cheburek.

Place on a baking sheet and place 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 fold up the edges of the foil (make a bath for the meat) and pour the resulting juice over the meat 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: Juicy pork in the oven with Italian herbs

This recipe for pork in the oven is quite simple, but at the same time original and unusual for baking a juicy piece of pork.

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

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

Now prepare the glaze for the meat. Mix table mustard with French mustard. Add chicken yolk to them and mash it all thoroughly. Then mix in oatmeal (or breadcrumbs). All that remains is to add a spoonful of vegetable oil to all this and mix.

Next step: on the side where the skin is, make cuts with a sharp knife, it is better if it is a beautiful mesh. You only need to cut through the pork skin with a knife, and do not touch the fat layer and the pulp. When baking, fat will melt out of the cuts, thereby making the piece of meat “lose weight” and become leaner.

Then carefully spoon the mustard glaze onto the meat and spread it evenly.

This needs to be done on both sides.

Depending on where you're cooking (on a broiler or in a rimmed casserole dish), line the bottom of your pan with parchment paper or foil. Place the meat in the pan with the skin side up.

Place in an oven preheated to 180 degrees.

Considering that the weight of a piece of pork is 2 kg, the baked meat should be completely cooked in 2 hours. When calculating 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, remove the pork from the oven and turn it over to the other side.

This way the dried skin will be saturated with juice and become soft, and the reverse side will be covered with a beautiful crust.

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

This pork can be served either hot - cut into wide pieces - or cold.

To serve a 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.

This meat will be perfectly complemented by a salad of fresh vegetables and a glass of wine.

Recipe 8: juicy pork with cheese, baked in the oven (with photo)

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

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

Wash the pork and cut into portions one to one and a half centimeters thick.

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

Mix mayonnaise, salt and pepper in a bowl, and then coat the chopped pieces of meat on both sides with this mixture.

Place the pieces on a baking sheet into which we first pour the oil, distributing it evenly over the entire surface. Let it sit for about twenty minutes so that the meat is soaked in the mayonnaise sauce.

We wash and peel the vegetables. Cut the onion and potatoes into thin strips and add a little salt.

Place onion half rings on each piece of pork and potato straws on top.

We form each portion separately. The top of this whole creation can be coated with the remaining mayonnaise with pepper and salt.

Place the baking sheet in the preheated oven on the middle shelf. Bake over medium heat for about 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 it over the finished pork. Return the pan to the oven and let the cheese spread over all portions of the meat as it melts. Our dish will be ready in three to four minutes.

Serve the pork baked in the oven with cheese, fresh or canned vegetables, and salad. Both meat and side dish - 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 sour cream and egg filling to the 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, ground black 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 suggest baking a piece of pork in a mustard-beer sauce and pampering your loved ones with unusually aromatic and juicy meat. When cold, this baked piece of 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 refined oil into a small cup, add mustard, crushed garlic and spices with a mixture of peppers. Mix well and pour in the beer. We get a divinely aromatic mustard-beer mass.

Now the meat. It is advisable to take pork neck so that there are some thin layers of fat in the pulp. Then the baked pork piece will be more juicy. We wash the piece of meat, dry it and, placing it in a suitable container, fill it with mustard-beer mixture. Leave the piece of meat to marinate for an hour, periodically turning it over in the aromatic sauce.

Take foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can wrap a piece of meat without any problems. We stack them. Make sure that the matte sides are facing down and the shiny sides are facing 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 place the pork in a piece in the center.

Pour the remaining filling onto the meat and wrap tightly. Do not turn over so that the mustard-beer mass does not leak out.

Place the pan in the oven and bake the pork in a piece in foil in the oven for at least an hour and a half at 180 degrees. We check by piercing a knife through the foil; if the blade enters the flesh easily, then the meat is baked.

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

Return the pan to the oven and bake the pork for another 25-30 minutes until a nice crust forms.

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