What to marinate pork in for baking in the oven. Marinade for meat in the oven: cooking secrets

Anyone can cook delicious, juicy pork in the oven.

The success of a dish lies in the correct marinade.

Today we will tell you what and how to marinate pork for baking in the oven.

How to marinate pork for baking in the oven - general cooking principles

You can take any part of pork: shoulder, neck, tenderloin, ribs - it doesn’t matter. Depending on the chosen part and the cutting method, the time for marinating the meat will depend - the larger the piece, the longer it should be marinated.

A proper marinade consists of oil, spices and herbs and acid. The sour base is taken from products such as kiwi, kefir, vinegar, tomato paste, wine, lemon or pomegranate juice and other similar ingredients. Plain vegetable or olive oil is usually used. The following seasonings perfectly complement pork: nutmeg, rosemary, curry, marjoram, a mixture of peppers, oregano, sage, ginger and others.

To prepare the marinade, use non-oxidizing dishes: ceramics or glass. The pork itself is cooked on a baking sheet, in pots, in molds, in a sleeve, in foil.

1. How to marinate pork for baking in the oven in dry mustard

Ingredients:

Pork tenderloin – 1.5 kg;

Marinade:

A bunch of fresh parsley;

Lemon juice – 150 ml;

Mustard powder – 50 g;

Two cloves of garlic;

Seasoning, salt – 5 g.

Cooking method:

1. Wash the lemon and squeeze the juice into a cup.

2. Cut the lemon squeeze into slices and place in the same cup.

3. Wash a bunch of parsley, chop it and add it along with the garlic squeezed through a garlic press to the lemon.

4. Add mustard powder, seasoning, and a little salt to all products.

5. Place everything in a saucepan and place over medium heat and heat the mixture, stirring frequently.

6. Cut the pork tenderloin into portions 3 cm thick and 6 cm long.

7. Place the pieces in the heated marinade and let marinate for six hours.

8. Fry the marinated meat on both sides in a hot frying pan for 3 minutes.

9. Place the fried pieces on a baking sheet and bake for 45 minutes.

10. To make the meat more juicy during baking, every ten minutes we open the oven and pour the juice over the pork.

11. When serving, place a piece of baked meat on portioned plates, next to it there are slices of tomatoes and cucumbers, and you can also put one teaspoon of canned green peas.

2. How to marinate pork for baking in the oven in kefir

Ingredients:

Pork fillet - 1 kg;

Two onions;

Kefir – 2 bottles;

Salt - 10 g;

Seasoning - 30 g.

Cooking method:

1. Cut the meat into pieces 2 cm thick.

2. Place it in a metal container, add onion half rings, salt, black pepper, and seasoning.

3. Pour kefir over the meat and put it in the refrigerator to marinate for six hours.

4. Bake the finished marinated meat in the oven for 30-35 minutes at moderate temperature.

5. When serving, place the meat on portioned plates with boiled potatoes, pouring tomato sauce.

3. How to marinate pork for baking in the oven in dry white wine

Ingredients:

Pork meat without fat – 700 g;

White wine - half a glass;

One clove of garlic;

Dried basil, coriander – 2 teaspoons;

Seasoning, black pepper - 20 g;

Salt - 5 g.

Cooking method:

1. On the prepared - washed and thoroughly dried meat - make small cuts with a knife.

2. Pour the seasoning into a small cup and roll a piece of meat in it.

3. Cut the peeled garlic into thin slices and insert into the cut holes in the meat.

4. Pour the wine into a separate pan and add the meat, let it marinate for four hours.

5. Bake the marinated piece of pork in a preheated oven in foil for 40 minutes at a temperature not exceeding 200 degrees.

6. Cut the baked meat into small pieces, place on plates with chopped tomatoes and cucumbers, sprinkled with herbs.

4. How to marinate pork for roasting in the oven in Worcestershire sauce

Ingredients:

Pork – half a kilogram;

Soy sauce – 3 tbsp. spoons;

Sunflower oil – 50 ml;

Brown sugar – 150 g;

Balsamic vinegar – 30 ml;

Worcestershire sauce - 2 tbsp. spoons;

2 cloves of garlic;

For the Worcestershire sauce:

Acetic acid – 200 g;

Molasses – 1.5 spoons;

Mustard seeds – 20 g;

Kosher salt – 100 g;

3 black peppercorns;

Cloves – 5 g;

Curry powder – 15 g;

2 cardamom pods;

2 pods of hot pepper;

One clove of garlic;

1 cinnamon stick;

Half an onion;

Ginger – half a teaspoon;

Sugar – 80 g.

Cooking method:

Preparation of Worcestershire sauce:

1. Mix crushed cardamom pods, cloves of garlic, hot pepper, chopped ginger in a cup, pour soy sauce over everything and heat over low heat.

2. Fry the sugar in a frying pan until dark and viscous.

3. Combine sugar with soy sauce and other ingredients and boil for another five minutes.

4. Strain the cooled Worcestershire sauce through a colander.

Prepare meat and products for marinade:

1. Grind the onion and garlic in a blender. Add them to the meat cut into portions.

2. Pour the prepared Worcestershire sauce into the meat, mix well, and put in the refrigerator for 12 hours.

3. First fry the marinated meat in the sauce in a frying pan until crispy, and then bake it in the oven.

4. Serve the finished meat marinated in this sauce on portioned plates with boiled rice.

5. How to marinate pork for baking in the oven in cognac

Ingredients:

A piece of pork meat (can be neck, shoulder, ham, etc.) weighing half a kilogram;

Vegetable oil - 2 tbsp. spoons;

Three lemons;

Cognac – half a glass;

Ground allspice - 15 g;

Salt - 5 g.

Cooking method:

1. Make small cuts on the surface of a piece of meat and place everything in a deep cup.

2. Squeeze the juice from the lemons, pour oil, pepper, salt, pour cognac, close the lid and leave to marinate for 10-11-12 hours.

3. Place the marinated meat on a sheet greased with oil and bake in the oven at 180 degrees.

4. When serving, cut into pieces and place on a plate with pickled cucumbers or tomatoes.

6. How to marinate pork for baking in the oven: instant marinade with kiwi

Ingredients:

Pork with layers of fat – 1 kg;

Kiwi – 6 pieces;

Onions – 2 heads;

Salt - a pinch;

Seasoning for meat - packaging.

Cooking method:

1. Thanks to the acid contained in kiwi, the marinade will make the meat even softer and give it an unusual and incomparable aroma. So, we wash the meat, cut it into small pieces of 3 cm each, approximately like for a shish kebab.

2. Peel the kiwi and pass it through a blender into puree, or you can cut it into small cubes. We put kiwi in the meat.

3. Cut the onion into rings and add it to the meat too.

4. Add a little salt and pepper to the meat and leave for 2 hours.

5. Place the pork directly with kiwi and onions on a baking sheet greased with sunflower oil, put it in an oven preheated to 200 degrees, reduce the temperature to 170 degrees and bake the floor.

6. According to this recipe, meat with marinade can also be grilled over coals, like a shish kebab, only cut the kiwi into medium cubes and put on skewers along with the meat. This way the kiwi will soak the meat with its juice during frying.

7. Baked meat with unusual and quick marinades can be served with vegetable salad, garnished with parsley.

7. How to marinate pork for roasting in the oven in pomegranate juice

Ingredients:

A kilogram of tenderloin;

A glass of freshly squeezed pomegranate juice;

Two onions;

Pomegranate seeds.

Cooking method:

1. Wash the cooled tenderloin and dry it with a towel. Cut the meat into large cubes.

2. Peel the onion and cut it into quarter rings, crush with your hands until the juice releases.

3. Pour pomegranate juice into the onion, add salt and spices to taste - oregano, Italian herbs, a mixture of peppers and others.

4. Place the pork pieces into the prepared marinade and mix everything thoroughly.

5. Place the meat in the refrigerator overnight.

6. In the morning, take out the pork, place it on a baking sheet, and pour in the marinade.

7. Bake the marinated meat for 40 minutes in an oven heated to 180 degrees.

8. Serve the pork hot, sprinkled with fresh pomegranate seeds.

How to marinate pork for baking in the oven - tricks and useful tips

You can also use onions as a marinade; this product should be taken in large quantities. Peel, cut into rings or half rings and knead thoroughly with your hands until the onion juice releases.

Before baking after marinating, taste the marinade; if there is not enough salt, you can add more salt; if it is sour, you can adjust it by adding a little granulated sugar or honey.

To prevent the acid from corroding and cooking the meat during aging, do not forget to add oil to the marinade.

Temperature will help speed up the marinating process. Do you have time? Do we put the container with pork in the refrigerator? No time? Leave the meat on the kitchen counter for 2-3 hours.

The meat will also marinate faster if you pierce small pieces or a large piece in several places with a knife or fork.

Do you like mayonnaise-based marinade? Do not use a purchased product, make your own mayonnaise by thoroughly whisking a spoonful of prepared mustard with a small spoonful of vinegar, yolk and 100 grams of vegetable oil.

Pork goes well with almost all foods, so no matter how you marinate the meat, you can serve whatever your heart desires as a side dish: vegetables, legumes, cereals, pasta, herbs. Bon appetit.

The most important thing in cooking meat is the correct marinade. After all, not only its taste, but also its softness will depend on how exactly to prepare the meat for baking. Every national cuisine has traditional marinades. What can I say, even every family has a “secret” recipe for preparing perfect meat.

We'll talk about how to marinate meat for baking and reveal a few secrets to preparing the perfect dish. After all, in our cuisine, meat traditionally plays a leading role. And in light of the trend for a healthy lifestyle and maintaining a slim figure, baking is the most optimal way to prepare any product.

So how to marinate meat for the oven so that it is not overdried and not too tough? First of all, the method of preparation for baking depends on the type of meat. And, first of all, we will look at pork and beef. Also, special marinades are required for preparing steaks and ham.

Pork marinade

As for barbecue, for baking it is necessary to take fresh meat, preferably from young animals. Even the most wonderful marinade for roasting meat in the oven will not turn tough meat into a tender delicacy. It is also not advisable to use meat that has been frozen for baking.

Marinades gradually soften the fibers and make the meat more tender and juicy, adding a pleasant flavor to it. Therefore, it is worth marinating for at least 12 hours so that the fibers are completely saturated with the necessary substance. For express marinades, products with high acidity are used: lemon, kiwi, pomegranate or pineapple juice. But for some reason you should not use vinegar, which is popular in the post-Soviet space - it can irrevocably spoil the taste of even the finest meat, drying it out, and instead of softening the fibers of the meat, it will make them even tougher.

The ideal seasonings for pork casseroles are black pepper and cumin. Coriander and red pepper, various herbs, our traditional bay leaf, chili and basil also perfectly highlight the taste of meat. In addition to the pleasant taste of meat in the finished dish, a bouquet of delicious smells is added.

Steak marinade

The steak is traditionally marinated in a spicy or sweet marinade. It enriches the taste of meat regardless of the degree of further frying. Steaks are traditionally made from beef (steam veal) or pork. There are also fish steaks that require special marinades.

The following marinade would be ideal for beef steaks:

50 ml sunflower oil,
garlic to taste,
2 tbsp. l. lemon juice,
1 onion,
3 pinches of ground black pepper,
0.5 tsp. salt,
1.5 tsp. mustard.

Beef should definitely be marinated before cooking, as it is tough enough to chew. In addition to softening, this marinade will enrich the meat with a piquant and delicate taste. The aroma of such steaks will not leave even the most convinced vegetarian indifferent - it’s worth trying and making sure!

How to marinate pork? It is better to use it for her. It is also worth using more seasonings, such as aromatic basil, thyme, rosemary. Otherwise, the marinades do not differ from each other. Pork steaks are popular because they are more juicy than beef steaks.

Marinade for ham

Recently, preparing traditionally “store-bought” products at home in the kitchen has become increasingly popular. This way you can control the quality and processing technology of the original ingredients and be sure that such a dish will not harm your health.

How to marinate meat to make homemade ham? You need to boil water, then add salt, pepper and your favorite spices of your choice. Let it cook a little, turn it off and cool. We inject the cooled marinade into the meat with a syringe from all sides so that it saturates the entire piece as much as possible. We completely immerse the meat in the remainder of the marinade, cover it with a weight and put it in the refrigerator for three days. Every day we turn the meat over so that it is evenly saturated with the solution.

The marinade for beef on ham differs in that it is advisable to add garlic to enhance the taste. For example, the composition of the marinade could be as follows:

3 liters of water,
1 head of garlic,
5 bay leaves,
1 tsp. allspice,
0.5 tsp. black pepper,
6 tbsp. l. salt,
1 tbsp. l. Sahara,
3 g of saltpeter to preserve the color of the product.

When cooked correctly, lamb ham is an unforgettable delicacy. But cooking lamb is quite difficult: the main task is to get rid of the specific smell that spoils the impression of the meat. This goal is achieved thanks to properly selected spices.

To achieve the mildest taste and aroma, you should use paprika, lovage, and crushed dried capsicum. Otherwise, the technology is the same: we keep it in the marinade for two days in the refrigerator. It is also necessary to remember that lamb, like other types of meat, must be thoroughly cleaned before cooking.

Bake in foil

This cooking method can be practiced with any type of meat, with the exception of game. As a result of baking in foil, the meat turns out soft, juicy, aromatic, and in addition, there is no need to wash the trays after cooking. In fact, this cooking method is as close as possible to baking over a fire or in an oven.

Cooking delicious meat in foil is not difficult if you follow the basic rules:

For example, large pieces of meat (more than a kilogram) should be wrapped in foil, achieving maximum tightness, then the juice will not leak out and evaporate, and the dish will turn out tender and juicy.
To create an airtight package, place the meat on one piece of foil that is larger in area and cover it with a second one, forming seams on four sides using multiple folds of the foil. During cooking, the bag will swell, and the degree of readiness can be monitored using the seams: when they darken, the meat is ready.
It is best to use red wine as a marinade for baked meat, soaking the meat in it for at least an hour. It is worth remembering that when cooking in foil, meat should not be salted under any circumstances. It also needs to be thoroughly cleaned and all unnecessary parts removed.
Chopped tomatoes and onions mixed with lemon sauce and black pepper are often used as a marinade. The meat should be left in this marinade for at least two hours. Lemon juice can be replaced here with dry white wine. You should not think that the quality of the wine is not important for the marinade: do not try to save money and use good table wine.

To summarize all of the above, it can be noted that a good marinade and sufficient time for keeping meat in it before cooking are one of the invariable conditions for tasty juicy meat and aroma. It is also necessary to choose the right products for baking and carefully remove any remaining bones, films and excess fat so as not to spoil the final taste and appearance when serving.

Refuse a piece of juicy, soft and flavorful meat Only a vegetarian can. If you have not yet been carried away by the newfangled trend of completely eliminating food of animal origin, this selection is for you. Everyone knows that to prepare a truly tasty piece, you need to first marinate it for several hours, or even overnight. Then the meat turns out incredibly tender and spicy. But do you know how to marinate?

A mistake in choosing spices and herbs, refusing any alcohol-containing ingredients in favor of plain water is simply unforgivable. And even if relatives and guests do not express dissatisfaction out loud, an untouched plate will speak louder than words. Forget about the usual recipe for a while. Improve not only the taste of meat, but also your culinary skills.

For pork ribs

Ingredients

250 ml apple cider vinegar
250 ml water
2 tbsp. l. corn syrup

Just mix all the ingredients and pour the liquid over the ribs. Cover the container with a lid and store in a cool place for at least for 3–4 hours. Can add aromatic herbs to taste.

With mineral water

Ingredients

1.5 l sparkling mineral water
1 bunch of greens (parsley, green onions, dill)
6 black peppercorns
2 tbsp. l. salt

Mix everything well. Pour mixture over prepared meat. We recommend leaving it like this all night. And the very next day you can bake or grill it as you are used to. Mineral water makes the meat very soft and incredibly juicy.

With balsamic and mustard

Ingredients

80 g Dijon mustard
60 ml olive oil
60 ml white vinegar
15 g sage
2 bay leaves
1 tooth garlic

Chop the garlic. When combining ingredients, stir them thoroughly. Dijon mustard, of course, will not dissolve, but the resulting mass should be more or less homogeneous. Immerse the meat in it and wait a few hours.

With peanut butter

Ingredients

120 g peanut butter
80 ml soy sauce
60 ml balsamic vinegar
30 ml Worcestershire sauce
3 teeth garlic
1 bunch of fresh parsley
pepper to taste

Chop the garlic and chop the parsley. Add all other ingredients to the container. Mix everything well. Rub a piece of fillet with the mixture, wrap it up and leave it like that. for 5–6 hours in a cold place. Then you can bake in your usual way.

With pineapple

Ingredients

240 g canned pineapple
80 ml soy juice
80 ml honey
60 ml apple cider vinegar
2 teeth garlic
1 tsp. ginger powder

Cut the pineapple into small cubes. Chop the garlic. As in any other case, the ingredients need to be mixed. Rub the mixture thoroughly over the piece of meat. Transfer the meat to a container and pour the remaining marinade over it. Leave for 4 hours.

With wine vinegar

Ingredients

2 onions
2 stacks grape vinegar
5 tooth garlic
2 carrots
1 parsley root
6 carnation inflorescences

Peel the vegetables. Chop the onion, grate the carrots and parsley root. Pass the garlic cloves through a garlic press. Now mix all the ingredients from the list. Pour the mixture over the meat for 2–3 hours.

With brown sugar

Ingredients

120 ml soy sauce
60 ml sake
30 g brown sugar
15 ml chilli sauce
1 tooth garlic
1 tsp. grated ginger

Connect the components. Make sure the sugar is partially dissolved in the sauce and sake. Pour mixture over selected meat. Ideally, you should leave the meat to marinate overnight. If you are limited in time, marinate at least 3–4 hours.

Teriyaki marinade

Ingredients

240 ml soy sauce
240 ml water
120 g sugar
60 ml Worcestershire sauce
45 ml white vinegar
45 ml vegetable oil
3 tsp. onion powder
2 tsp. garlic powder
1 tsp. grated ginger

And again all the ingredients need to be mixed. Wait until the sugar is at least partially dissolved. Pour the mixture over the meat. Put it in the refrigerator all night. Every piece will melt in your mouth.

With whiskey

Ingredients

240 ml whiskey
180 g brown sugar
240 ml vegetable oil
120 g mustard
240 ml Worcestershire sauce

After all the ingredients are mixed, you can marinate the meat all night. The piece will be fragrant and soft. This marinade option is often chosen to surprise every guest.

They say we pay too much attention to what we eat turning a meal into a cult. I don’t know about you, but personally I don’t see anything criminal in this. After all, you won’t be marinating meat this way every day. But for special occasions, such a selection will be very useful. Save, recommend to friends and use!

The dish that I want to talk about today is pork baked in the oven as a whole piece. Meat prepared in this way is also called boiled pork. This dish can with full confidence be considered both a festive dish and an everyday dish. Festive, because at a set table it is always perceived very positively.

When you bring it out in a hot form, or on a platter to the table - rosy, aromatic, juicy, it always causes great excitement among guests. And even if they have already eaten their fill of various salads and appetizers, no one refuses a piece of such tasty meat.

But now many have adapted to baking it just like that, for example, for breakfast. And there are a number of reasons for this. The first and most basic thing is that you chose a piece of meat yourself and cooked it yourself. You know for sure that this meat is without any additives and without chemicals. That it contains only pulp without any veins, veins, cartilage or fat.

The second reason is that when prepared yourself, it turns out to be much cheaper than even the most inexpensive sausage. And this is with 100% quality.

Another reason is that it is absolutely easy to prepare. The entire cooking process can be described in two words – “Simpler than simple.”

And finally, it's simply delicious. And certainly tastier than all store-bought analogues. That’s why we haven’t been buying sausage and meat products of this kind for a long time. And we try to cook ourselves.

Pork baked in the oven in foil in mustard and honey

This is the recipe I use for roasting breakfast meat. It turns out not too juicy, and is suitable for making sandwiches or wrapping it in pita bread. If you need to prepare a meat salad, then this method is also suitable.

The meat turns out delicious. And how could it be otherwise, because the marinade contains a lot of all sorts of goodies. There is sour taste, and sweet, and bitter, and spicy. Having united, they all penetrate the pulp and remain on the crust. Therefore, the result is always simply excellent.

We will need:

pork ham – 1.2 kg
mustard – 2 – 3 tbsp. spoons
honey - 2 tbsp. spoons
ketchup – 2 – 3 tbsp. spoons
paprika – 1 – 2 tbsp. spoons
tarragon - 1 tbsp. spoon
bay leaf – 1 pc.
salt - to taste

We also need foil.

Preparation:

I bought a piece of pulp of 1 kg and 200 g. But don't look at this number. A piece of meat can be larger or smaller. Take the rest of the ingredients accordingly. The photo will show you how much is needed.

1. Wash the ham and dry thoroughly with paper towels. Make several deep punctures with a thin sharp knife on all sides. So that the marinade can easily penetrate inside.

2. Sprinkle the ham with salt and rub it into the flesh. Finely chop the bay leaf and sprinkle it on top. Let stand for 5 - 7 minutes so that the salt has time to penetrate inside.

3. Sprinkle with ground dry tarragon. If you don’t have it, then ground parsley will also work. Rub the greens into the pulp.

4. Then sprinkle with paprika and repeat the manipulation.

5. Next is the turn of ketchup. If you want the meat to be spicier, you can add a spicy variety. If it's not too important, then add any.

6. We also won’t have too much honey. It slightly caramelizes the crust. And thanks to this, it will look very appetizing.

Both ketchup and honey will also need to be rubbed into the pulp.

7. And we still have mustard left. We also spread and rub it in. As much as the pulp takes.

8. Line a baking dish with foil and place the prepared ham on it. Wrap in foil and let stand for 20 minutes so that the meat has time to marinate.

9. In the meantime, you can put the oven on to warm up. We will need a temperature of 180 degrees. When it warms up, place the form with meat in it.

10. Bake for 1.5 hours. Then remove the pan and unwrap the foil, releasing the meat. Now let's let it brown a little. To do this, put the pan in the oven again.

Keep in the oven uncovered for another 15 minutes. And get it again. Cover with foil again to prevent the meat from drying out as it cools. And wait until it cools down completely.

11. Wrap in a piece of parchment paper and put in the refrigerator. In the morning, take out, cut into pieces and serve for breakfast.

The taste of the meat turned out to be very interesting. Thanks to the punctures that we made at the very beginning, the entire marinade was able to permeate its deep layers. Therefore, not only the crust turned out delicious, but also the pulp itself.

And if you want to cook pork according to this recipe as a hot dish, then after you take it out of the oven, first cover it with foil. In this state, let it stand for 15 minutes. After which the meat can be transferred to a dish, cut into pieces and served hot.

Whole piece of meat baked in the oven in foil

This recipe differs from the previous one in that before baking the meat, we salt it. And if according to the previous recipe the meat turned out a little dry, then here it will turn out juicy and soft.

We will need:

pork ham – 1600 gr

For the marinade:

water – 1 liter
salt – 2 tbsp. spoons or 50 g
bay leaf – 2 – 3 pcs
peppercorns – 7 – 8 pcs
coriander grains – 1 tbsp. spoon

Preparation:

1. Prepare brine, or brine as it is also called. To do this, pour water into the pan. You can use either boiled or raw. But preferably not from the tap.

Add salt and stir until completely dissolved. Add coriander seeds and tear the bay leaf into pieces with your hands. Grind the peppercorns in a mortar and pour into the pan.

2. Wash the meat. Make punctures on it with a narrow sharp knife.

Place in water and leave for 12 hours at room temperature. Then put it in the refrigerator, covering it with a lid. The total infusion time should be 3 days. This is coupled with the time that the meat stood at room temperature.

So that all the meat ends up in the brine. press it down with a saucer.

3. When the time is up, remove the meat and let the brine drain. Then place it in foil, wrap it and put it in an oven preheated to 200 degrees.

4. Bake for 1.5 hours. Then reduce the temperature to 180 degrees, unfold the foil and bake uncovered for another 15 - 20 minutes. Until the crust turns brown.

5. Then remove from the oven and cover with foil again. Leave in this state until completely cooled. Then put it in the refrigerator.

It is best to store the meat by wrapping it in parchment paper.

If you serve it as a hot dish, then let it stand covered for 15 minutes. Then cut into portions and serve.

Sometimes the meat is greased with butter. This makes the crust more shiny and attractive.

Meat baked with vegetables in a mustard coat

This is my very first recipe, according to which I learned to bake meat in one piece. And I remember that it turned out delicious the first time. Pork according to this recipe turns out to be very juicy and tasty both hot and cold.

We will need:

ham or neck – piece over 1 kg
carrots – 1 – 2 pcs.
garlic – 5 – 6 pcs.
mustard – 3 tbsp. spoons
salt, ground black pepper
vegetable oil for frying

It is better to use foil for cooking.

Preparation:

1. Wash the meat and dry it with paper towels. Sprinkle the piece with salt and rub it into the pulp. Then sprinkle with ground black pepper and rub in too. However, add pepper only for flavor. Don't forget that we also have mustard.

It is better to grind the pepper yourself. In this form it gives off just a crazy smell.

Take a large piece of meat weighing 1.5 - 2 kg. Then the dish will turn out juicy.

2. Make longitudinal punctures with a knife on both sides of the piece. After piercing the knife, rotate the knife 90 degrees inside the piece.

3. Peel the carrots and garlic. Cut the carrots into long segments and insert them into the place where the punctures were made. If the carrots are dense, then they fit into the hole quite easily.

4. Also make punctures for the garlic. If you stuffed enough carrots and there is no room left for garlic, you can make punctures on the top and bottom of the piece.

5. Coat the piece with mustard on all sides and let it sit for 30 minutes so that the meat marinates a little.

6. Pour some vegetable oil into a large frying pan. Heat it thoroughly and lay out the whole piece of pork. The oil should be hot enough. This will allow you to fry the meat very quickly until golden brown.

In this way we “seal” the juice inside. And it will not evaporate during baking. And remaining inside will make the dish very juicy.

Fry each side over high heat for only 1.5 - 2 minutes.

7. Then take it out and put it in a form covered with foil. Wrap it well and put it in an oven preheated to 180 degrees. Bake a piece weighing 1.5 kg for 1.5 hours, and 2 kg for 2 hours.

8. When the time is up, take out the pan and unwrap the foil. Pierce with a knife or toothpick. No pink juice should come out of the hole. If it is not there, then put the meat back in the oven, but already in an open form, for about 15 minutes. If the juice is released, then you need to cover it with foil again and bake for another 15 minutes. And only then you can “brown” the crust.

9. Then remove the meat from the oven, pour the juice over the top and cover with foil again. Leave for 15 minutes. Then cut into pieces and you can serve.

Or leave in foil until completely cool. Then transfer to parchment paper and put in the refrigerator.

Baked pork with garlic, stewed in the oven in a baking bag

This recipe is similar in structure to the second recipe. But you don’t have to keep the meat in brine for three days. Quick salting is achieved by adding more salt.

And although the meat will not be as juicy as in the previous recipe, it will still turn out appetizing and tasty.

We will need:

pork neck – 1 kg
garlic – 1 head
spices for meat – 1 teaspoon

For the brine:

water – 1 liter
salt – 3 tbsp. spoons
coriander seeds – 1 teaspoon
bay leaf – 1 pc.
black peppercorns – 6 – 7 pcs.

Preparation:

1. Boil water. Add salt, bay leaf, coriander and peppercorns broken into pieces. Boil everything together for 2 - 3 minutes and turn off the gas. Allow the water to cool completely and absorb the aroma of spices.

2. Place washed meat in cold brine. It's best to take the neck part. It is the most tender and does not require long salting and marinade. We are from her, and he always turned out soft and gentle.

You can make punctures with a sharp knife so that the brine penetrates into the inner layers of the pulp.

3. Press the meat down with a saucer and leave to salt for 3 – 4 hours. Cover the pan or bowl with cling film or a lid.

4. Then remove, drain and dry with paper towels.

5. Stuff with garlic. To do this, cut the cloves into two or three parts along the clove. Then make punctures with a knife over the entire surface of the pulp and insert the garlic into them.

6. Rub the pulp with salt and spices.

7. Place in a baking bag or sleeve, tighten it with clips. Pierce with a knife in two places to allow steam to escape. Place in a mold or baking sheet and place in an oven preheated to 180 degrees for 1 hour.

If you bake on a baking sheet, place wooden chopsticks under the meat so that the bag does not stick to the surface.

If you have a larger piece of meat, for example 1.5 kg, then you need to bake for 1.5 hours.

8. Then take out a baking sheet or baking dish and carefully, so as not to get burned, open the package. You will need to release the top part of the pulp.

Place in the oven again for 15 minutes until the top is covered with a nice golden brown crust.

9. After complete cooking, remove, cover with parchment paper and cover with a towel for 15-20 minutes to allow the meat to “rest.” Then you can put it on a dish and serve it to the table.

Or wait until it cools completely and eat it cold for breakfast.

Pork baked in mayonnaise and mustard

All methods of roasting meat are, of course, similar. However, there are differences in salting methods and marinades. And here is another one of these methods.

We will need:

pork neck – 2 kg
garlic – 6 – 7 cloves
grain mustard – 2 tbsp. spoons
regular mustard – 1 – 2 tbsp. spoons
mayonnaise – 3 tbsp. spoons
ground black pepper – 6 – 7 pcs
salt to taste

Preparation:

1. Wash the pork neck and let the water drain. Make punctures with a knife over the entire surface.

2. Stir salt and ground black pepper in half a glass of water so that the water does not turn out to be too salty.

3. Peel the garlic and cut lengthwise into 2 - 3 parts.

4. Pour a little salt water into each puncture and insert a piece of garlic. Stuff the whole piece in this way.

5. Then add salt and pepper on top, rub it all over the entire surface. Coat with mayonnaise, then with a mixture of grain and regular mustard, thoroughly coating the entire surface.

Mayonnaise protects the meat from drying out, and all the juice will remain inside the piece. As does the extra juice that comes from adding salt water.

6. Wrap the meat in foil and leave for 2 - 3 hours for the meat to marinate. This way you can marinate for a longer period of time, for example overnight.

7. Then preheat the oven to 180 degrees. Place the meat in a mold and bake. If we use a 2 kg piece of meat, then the baking time will be 2 hours. If there is 1.5 kg of meat, then the time spent in the oven will be 1.5 hours.

After this time, you can unroll the foil and leave the meat in the oven for another 15 minutes until the crust browns.

8. Then remove the dish from the oven and cover it with foil again for 15 - 20 minutes. Give him a chance to rest.

You can eat it both hot and cold.

The meat turns out very juicy thanks to mayonnaise. Perfectly salted inside and out and very tasty.

Pork pork marinated with honey and soy sauce, baked in a sleeve

A delicious recipe that I use to bake meat very often. My family really likes it. We eat it both hot and cold. And it’s simply impossible to single out which one turns out tastier.

Also, as in previous recipes, the meat is baked in one piece.

We will need:

meat – 1.5 kg
garlic – 5 – 7 cloves
soy sauce – 3 – 4 tbsp. spoons
honey – 3 – 4 tbsp. spoons
salt - to taste
black peppercorns – 8 pcs.
dried spices – oregano, thyme, rosemary

Preparation:

1. For baking, it is better to choose the neck or ham. Wash and dry the meat. Then make not very deep punctures across the entire surface with a sharp thin knife.

2. Peel the garlic and cut each clove lengthwise into 2 – 3 pieces. Insert them into the puncture sites, deeper into the flesh.

3. Mix the spice mixture. If you don’t have such spices ready-made, you can use purchased Provençal herbs. All the listed components are present there and others have been added. You can also replace them with any other favorite spices.

Sprinkle them on all sides of the piece. Also sprinkle with salt. Rub both into the pulp.

4. Crush the peppercorns in a mortar. You could use ready-made pepper, but freshly ground or crushed pepper has a simply magical aroma. Therefore, it is better to take a minute or two and crush it yourself. By the way, you can also use a pepper mill.

Also rub the pepper generously into the pulp on all sides.

5. Prepare soy sauce. Pour it generously over the piece of pork. Some of the sauce will drip onto the plate, but that's okay. When the lower part is saturated with it, you can turn the meat over to the other side.

6. And one final touch. Brush the top generously with honey. It is better if it is liquid; it will be easier and easier to lubricate the entire surface.

7. Cover with a bowl and leave for 2 - 3 hours. Turn over periodically so that both the top and bottom are evenly saturated with juices. Don't forget about the sides either.

8. After this time, place the meat in a sleeve, or you can take a baking bag. If you have neither one nor the other, then use foil.

Make two punctures in the sleeve to allow steam to escape.

9. Preheat the oven to 180 degrees and place the meat in it. You can place it on a baking sheet or in a mold. If you use a baking sheet, place two or three Chinese wooden sticks under the bag. This is necessary so that the bag does not burn.

10. Bake for 1.5 hours. Then open the sleeve and place the meat in the open position so that the crust becomes golden brown.

You can eat it both hot and chilled.

Pork baked with potatoes, tomatoes and cheese

You can bake meat and potatoes in different ways. And I already have an article on this topic. It suggests you can follow the link and watch them. All of them are time-tested and well worthy of attention.

But I would like to place one of the recipes in this article. Moreover, it is quite suitable for today’s recipes, where the meat is baked whole.

New Year is coming soon, and maybe some of you will want to cook such a dish. It turns out very beautiful and incredibly tasty. And it’s called “Pork – accordion”. It owes its appearance to tomatoes and cheese.

We will need:

pork tenderloin – 1 kg
cheese – 250 – 300 gr
tomatoes – 3 – 4 pcs.
potatoes – 6 – 7 pcs.
butter – 60 g
broth - 0.5 cups
spices – ground coriander, thyme, dried herbs
salt, ground black pepper - to taste

Preparation:

1. Tenderloin or brisket is perfect for this dish. The main thing is that the piece is smooth and neat.

2. Wash the meat, dry it and make deep transverse cuts. It should look like a book with pages, only thick. But don’t cut through all the way; there should be a solid base with a side of about 1 cm at the bottom.

3. Sprinkle the meat with a mixture of spices. Rub all this thoroughly into the pulp, coating the cut pieces of the “accordion” as well.

Wrap in cling film. Leave for 1 hour so that the meat is thoroughly marinated.

4. Cut the tomatoes into circles according to the size of the resulting pieces. There is no need to take large fruits. It is necessary that they just fit between the cuts and do not stand out too much. I have small tomatoes and will place two pieces in each cut.

5. Cut the cheese into pieces slightly smaller than meat pieces.

6. Cut the potatoes into very thin slices. If you cut it larger, it will not have time to bake. It happens that it takes even longer to cook than meat.

7. Sprinkle the marinated meat with salt and pepper and rub it all into the flesh on all sides and parts.

Do not add salt beforehand, so that the salt does not draw out all the juice from the pulp.

8. Line the glass dish with foil, leave the edges hanging down so that you can use it to wrap our dish. Place half or a little more of the potatoes down. Salt and pepper it and pour in the broth.

9. Place prepared meat on top.

Place tomatoes in between. As I said, I just have two round pieces.

10. The pieces of cheese are larger, so I add one piece at a time.

11. Place the remaining potatoes around the edges. Sprinkle with spices and place pieces of butter.

12. Wrap in foil. To be sure, you can chip them in the right places with toothpicks.

13. Place in a preheated oven and bake for 1.5 hours. Then take it out, unfold it and tuck the foil inside. Try the potatoes. He should be ready by now. And if he is ready, then the meat is also ready. And put it in the oven again until a beautiful golden brown crust appears on the surface.

14. This will take 12 – 15 minutes.

15. Remove the dish from the oven. Cover it again with foil and leave to rest for 10 minutes.

Then place the meat on a large platter. Place potatoes around. The juice released from the meat remained in the foil, and we also added broth. It can also be poured into cups.

Serve everything together.

The meat was not very soft, although it was chewable. If you like it to be very soft, then you need to marinate not for an hour, but for two, or even more. And you can use either mayonnaise or soy sauce for the marinade. We looked at different methods of marinade when...

If the dish turned out to be too big and you couldn’t handle it, then it doesn’t matter. The meat is very tasty even on the second day. It can be heated or eaten cold. In terms of taste, it will not lose at all.

Meat baked with chicken in cranberry sauce

And this is another very interesting recipe, which is similar to the previous one. Similar, but not quite. The meat will also be prepared in the form of an “accordion”, but its filling is very interesting. And the marinade is good.

The recipe is rich and interesting. Just right for the holiday table.

You can serve this meat as a cold appetizer even on New Year’s, at least on a birthday, or on any other holiday.

It turns out not only tasty, but also very beautiful and original.

Glazed pork with vegetables and beer

This recipe can be used to bake meat that has already been boiled in advance. The finished dish can be served for any occasion. It is beautiful and very tasty.

We will need:

boiled pork – 1.8 kg
potatoes – 800 gr
onions – 4 pcs.
medium apples – 4 pcs.
orange jam – 2 tbsp. spoons
dark beer – 6 tbsp. spoons
meat broth - 1 cup
vegetable oil
pepper
carnation
Bay leaf
fresh thyme

Preparation:

1. Boil the meat in advance until done. Then dry it and make shallow cuts in the shape of diamonds along the top. Stick a clove into the center of each of them.

2. Peel the potatoes and cut into cubes or slices. Cut the onion into not very large slices.

3. Pour oil into a frying pan and fry the potatoes along with onions until half cooked. The potatoes should not become soft in order to retain their shape.

4. Add thyme leaves and bay leaf. Pour in the meat broth and place in an oven preheated to 180 degrees. Simmer for 30 minutes.

5. Meanwhile, mix beer with jam. Coat the top of the prepared meat with it. 30 minutes after stewing the vegetables, place the meat in the center of the baking dish, and arrange the vegetables around the edges. Brush the top with the beer mixture again.

6. Bake for another 30 minutes. During this time, take out the mold several times and grease it with the beer mixture.

Thick beer and apricot jam will make the crust look like caramel. It will turn out shiny and baked.

7. 10 minutes before readiness, add sliced apples to the dish. You can leave the skin on them, or you can peel them. Especially if it's tough.

Remove from the oven, cover and let stand for 10 minutes. Then cut the meat into pieces. And serve along with vegetables.

As you can see, the principles of roasting meat in the oven are quite similar. First, it must be either salted or marinated. And then bake in some kind of protective packaging - this is either foil, or a bag or baking sleeve. And everything would seem easy and simple.

However, there are some secrets that make baked pork always delicious. Let's take a closer look at them.

How to cook pork in the oven so that it is soft and juicy

We have already covered many of these general rules in each of the recipes. And here we will just quickly go over the main provisions.

To get excellent results, choose the right meat. And here there is a rule: the more “working” the part of the carcass that you use was, the more time it will take to bake.

Therefore, when it comes to pork, then take the ham, brisket, neck, shoulder. These are the “soft” parts of the carcass and are best baked.

The larger the piece, the better it is suitable for cooking. The juice is retained inside and the meat does not dry out.
the larger it is, the longer it should be salted or pickled.
There is no need to remove any fat or films before baking. Sometimes even the skin is left behind. They protect the meat from moisture evaporation. And this allows you to keep all the juice inside.
If there is no fat at all on a piece of meat, then it is usually lubricated with either mayonnaise, mustard, or honey. Or all at once.
foil, bag or baking sleeve serve the same purpose.
If the meat is fatty, then it is better not to use liquid marinades. “Dry” marinades consisting of a mixture of spices, salt and pepper would be appropriate here.

As a rule, they should be actively rubbed into the pulp from all sides. Then give the meat some time to marinate. And only then can you put it in the oven.

There is a rule that the fattier the meat, the more aromatic the spices should be.

Spices used are coriander, pepper, paprika, nutmeg, cardamom, and star anise. For better absorption, use fennel seeds. Spicy vegetables and herbs will also come in handy. This is primarily garlic, ginger, oregano, thyme, rosemary.

Of course, for lean meat, all these spices are also used.

For it you need to use more delicate spices. Such as cumin, turmeric, pink pepper.

For lean meat, various vegetable oils should be added to marinades. Soy sauce is often added.

Well, that's probably all. We can, of course, also talk about marinades, but this is a whole separate topic. We'll leave that for a separate article. Moreover, more than one article has already been written on this topic.

New Year is coming soon. And probably many will bake meat in the oven for the holiday table. And I hope that today's recipes and tips will help you with this.

Bon appetit!

Good day, my inquisitive readers. What do you think is the most important thing when cooking meat? This is a marinade, it works real miracles. A properly prepared pork marinade for baking in the oven can turn even tough meat into soft one. Today's article is dedicated to him.

Try to use fresh meat for baking. What has been frozen and then thawed is slightly inferior in taste to fresh food. Choose one with a small layer of fat. Only then will it come out juicy and tender. If you use lean meat, it may turn out a little dry.

You can bake pork in foil or in a heat-resistant container. In the second option, it is prepared together with the marinade. This reminds me more of . It turns out very tasty and tender.

Delicious recipes

You can also marinate pork in wine, beer, soy sauce and even vodka. Pork knuckle is especially tasty in beer. I advise. My husband was delighted with this dish :)

In general, there are many options. Today I will tell you about 7 of them. I am sure that you will certainly find the recipe that you like most.

And if you go to nature, be sure to do so in advance. This way you will get amazingly tender meat.

Neck with mustard in foil

You will need to prepare:

750 g neck;
6-7 garlic cloves;
salt+pepper;
3-4 tbsp. mustard beans.

Cut the garlic cloves into several pieces. We make cuts in the pork and insert a garlic slice into each of them. Next, rub the meat with a mixture of salt and pepper. Afterwards, coat the pork with mustard and set aside for 20-25 minutes.

Preheat the oven to 180-185 degrees. We wrap the pork in foil and place it on a baking dish, and then put it in the oven. This delicious dish should be cooked for 75-80 minutes.

Piece in foil

The recipe for this delicacy is as follows:

kilo of pork pulp;
3 tbsp. mustard beans;
2 tbsp. vegetable oil;
6 garlic cloves;
salt+pepper.

We will prepare the marinade from:

6 pcs. allspice;
12-14 black peppercorns;
2 liters of water;
5-6 tbsp. salt;
3 bay leaves;
1 tbsp. Provençal herbs.

Cook the brine - add allspice and black pepper, herbs, bay leaves and salt into the water. Bring this mixture to a boil. Then reduce the heat to low and simmer for a couple of minutes. Next, the marinade should be cooled.

Place the meat in a saucepan and add brine. Then cover the bowl with a lid and put it in the refrigerator. Perhaps the only significant drawback of this dish is that the pork must be marinated for a long time. The meat needs to be kept in brine for 2-3 days.

Garlic crushed using a garlic press is mixed with mustard and oil. Add a little salt and pepper this mixture. Take the pork out of the brine and cover it with the garlic mustard mixture. Place the meat in foil and place it on a baking dish. The oven is heated to 180-190 degrees and the pork is sent there for 80-100 minutes.

Then the meat is removed from the oven and the foil is carefully unfolded. The main thing is don’t get burned. Afterwards, you need to give the pork time to cool at room temperature. And only then you can cut this delicacy and sharpen it. I’ll have to look at the delicious piece of meat lying on the table for another hour like a boa constrictor at a rabbit :)

Loin with potatoes in the sleeve

This exquisite culinary masterpiece will become a real decoration of the feast. For a kilogram loin you will need:

a couple of lemons;
8-10 potatoes;
130-140 ml olive oil;
5-6 garlic cloves;
4 sprigs of rosemary;
a pinch of saffron;
salt + 1 tbsp. black peppercorns.

Citrus fruits are cut into large slices. Add rosemary to them, and knead everything thoroughly with your hands. Then this mixture is enriched with chopped garlic, saffron + oil. Add salt and pepper the composition, and then mix everything.

We make shallow mesh cuts in the fat of the loin. After this, the pork should be placed in brine. The meat must be marinated for at least 6 hours. Moreover, it needs to be turned over every 60 minutes.

Next, the marinated loin is transferred to the sleeve. By the way, if you are not happy with lemon bitterness, everything can be fixed. In this case, I advise you not to add citrus slices to the meat. Yes, and don’t throw out the marinade – it will come in handy later.

Next, preheat the oven to 195-200 degrees. We send the sleeve with the loin into the mold and place it in the oven. I recommend baking for about 40 minutes. After this, the sleeve needs to be cut and the temperature in the oven increased. It is necessary to give the meat a chance to brown.

Place thoroughly washed potatoes (unpeeled) in a bag. Place in a microwave and boil for 4-5 minutes. During this time, the potatoes will be half cooked.

Afterwards we cut it into slices and put it in the sleeve. Then pour the marinade over the potatoes (the one from the meat). And we send the package to the oven, heated to 180 degrees. When it is ready, cut the bag, increase the temperature and let the potatoes brown.

The loin turns out very juicy and tender, and the potatoes are aromatic. And together they create an amazingly delicious duet. Interesting recipes for cooking potatoes in the microwave.

Mustard marinade for carbonate

For 1.5 kilos of carbonate you need to take:

1 tbsp. (without a slide) wheat flour;
a pinch of dry savory;
1 tbsp. store-bought mustard;
¼ tsp. dried garlic;
a pinch of ground coriander;
¼ tsp. ground black pepper;
a pinch of rosemary;
1.5 tsp salt;
1 tbsp. vegetable oil;
1 tsp chopped sweet paprika.

Pepper, coriander, flour and crushed rosemary are mixed. Add savory, paprika, garlic, oil and mustard. Add salt to the mixture and mix everything thoroughly. If the mixture seems thick to you, you can dilute it a little with water. The mixture should have a paste-like consistency.

The washed carbonate is dried with a paper towel. And they coat the meat with spicy gruel. And then they put it in the refrigerator for 4 hours.

With beer and mustard

The recipe for this dish is as follows:

1.7 kg ham with skin;
salt+pepper;
half a liter of light beer;
1 tsp spicy mustard;
clove of garlic;
1 tbsp. chopped thyme + the same amount of chopped rosemary (and 2 more sprigs of rosemary);
2 tbsp. vegetable oil.

The ham is washed and diamond-shaped cuts are made on its skin. Next, coat the meat with a mixture of butter + mustard + a clove of garlic crushed using a garlic clove. Pepper, salt and sprinkle with thyme and rosemary. Then the dish in which you marinate should be covered with a lid or covered with cling film. Place the pork in the refrigerator for 3-5 hours.

Place the baking dish in an oven preheated to 230 degrees. Place the marinated ham here in advance and pour a glass of beer over it. You need to simmer at the original heat setting for about 15 minutes. Then, reducing the temperature to 170 degrees, we continue cooking for another 70 minutes. Look into the oven from time to time and pour beer sauce over the ham.

When the liquid has evaporated, pour in the remaining beer. If the pork on top suddenly starts to burn, cover the pan with foil and continue baking the meat. Before serving, garnish the pork with sprigs of rosemary. Serve beer sauce in a gravy boat.

In a sleeve with potatoes

Have to take:

300 g pork;
400 g potatoes;
1 large onion;
1 sweet bell pepper;
½ lemon;
50 ml soy sauce;
3 cloves of garlic;
1 large tomato;
a little fresh dill;
1 tsp oregano;
pepper+salt.

Cut the pork into large pieces. You need to add chopped onions, sweet bell peppers and chopped garlic cloves to the bowl with meat. Chop the fragrant dill there too. All that remains is to add the juice of half a lemon and soy sauce. Season with oregano and freshly ground pepper. Mix everything well. Leave to marinate for 30 minutes.

Cut the potatoes into pieces. Place it in a bag, lightly add salt, sprinkle with pepper and oregano. Mix carefully in the bag. Place the marinated meat on top of the potatoes. Add 1 tomato here. Tie the bag. Don't forget to make a few holes in the sleeve with a needle. Bake for 75 minutes at a temperature of 180-190C.

And here is the video recipe

In mustard and soy sauce

This option for marinating meat is perfect for baking or.

Ingredients you will need:

0.5 kilos of pulp;
1 tbsp. mustard;
1 tsp chopped paprika;
sesame seeds;
250 ml soy sauce;
5 garlic cloves;
salt+pepper.

Mix the crushed garlic with mustard, soy sauce and paprika. Cut the pork into portions and fill it with aromatic brine. Then we leave it in the refrigerator for 4 hours - let it marinate thoroughly.

Then transfer the pork to a baking dish. And sprinkle the meat on top with sesame seeds. Place the mold in an oven preheated to 200 degrees. You need to cook the pork for about 40 minutes, turning the pieces occasionally. Well, the aroma will spread - it’s hard to resist :)

I am sure that now you will be able to cook delicious baked pork. Let me know, my friends, which of the proposed options you like best. Or maybe you have your own delicious recipe? Then share it. And don't forget. And that’s all I have for today: bye-bye.