Pork in the oven - general principles and methods of cooking
Oven-baked pork is always a tasty and satisfying dish. Therefore, it is often served on the festive table and family feasts. In addition, cooking baked pork is quite simple, which makes this dish universal and beloved by many housewives.
Pork in the oven - preparation of products
For baked pork, it is better to take a ham, neck or scapula. During baking, fat can not be cut off - it will turn out juicier. However, in this matter, each focuses on their own taste.
Pork in the oven - cooking utensils
To cook pork in the oven, heat-resistant dishes with thick walls are used. Pork marinade should be mixed in a non-oxidizing bowl, that is, an enameled bowl or pan is best.
Pork in the oven - the best recipes
Recipe 1: Oven-Roasted Pork Foil
Pork baked in foil is delicious not only hot, but also cold. And this is especially convenient when a lot of guests gather and when the company goes on a picnic. Meat cooked according to this recipe can be served on the festive table or taken with you to nature.
Ingredients:
about 700-800 grams of pork in large pieces,
one carrot
a couple of chives,
a glass of dry white wine for marinade,
salt, spices.
Cooking method:
1. First you need to prepare the meat. From a piece of pork you need to cut a bone (if any) and cut off the fat. Then in an enameled bowl you need to mix dry white wine with spices - peas, bay leaves, fragrant herbs, thyme and oregano. The meat must be placed in the marinade and left at room temperature for a couple of hours.
2. Having taken out the meat, it must be dried on paper towels. After this, the pork is salted and rubbed with spices: black and red pepper, ginger, paprika. For better impregnation with salt and spices, you need to make several surface cuts in the upper part, you can crosswise.
3. Two large pieces of foil should be laid with the shiny side up and crosswise. Then put thin slices of garlic and sliced carrots in the center in the center. Moreover, the layer of garlic and carrots in size should coincide with a piece of meat, which is placed on top. Then you need to wrap the meat in foil. And this must be done tightly and carefully so that all the edges are tightly twisted.
4. The resulting briquette must be placed in an oven heated to 200-220 ° C for an hour. If you want the top layer of meat to be browned, then 10 minutes before the end of baking, you need to open the foil on top. Then you can serve the sliced pork to the table.
Recipe 2: Oven-Baked Pork with Potatoes
This hearty and tasty dish can be prepared in an hour and a half. And this is one of the best options for a family dinner.
Ingredients:
600 grams of pork,
5 onions,
6 potatoes,
100 grams of cheese
100 grams of mayonnaise,
4 cloves of garlic,
ground black pepper, salt.
Cooking method:
1. The meat must be cut into plates and beat for softness. Grate the cheese.
2. Onions, potatoes and garlic need to be peeled. Then garlic must be chopped, potatoes - cut into strips, and onions - into cubes.
3. Pork is laid out in a baking dish, then it is sprinkled with onions and garlic - the meat should be completely covered.
4. Pre-salted potatoes should be put on a layer of onions.
5. Sprinkle grated cheese on top and then pour with mayonnaise.
6. The oven should be heated to 220 ° C and, without covering, put the dish in the oven. After about 40 minutes, the meat baked with potatoes will be ready.
Recipe 3: Pork Baked with Cucumbers and Prunes
This original recipe for cooking pork in the oven will certainly be useful to those who think over the festive table. Since this dish will appeal to guests.
Ingredients:
a piece of pork (weighing 2-3 kilograms)
a handful of prunes
2 fresh cucumbers
a handful of dill
150 milliliters of wine vinegar,
a tablespoon of balsamic vinegar,
half a bottle of dry white wine,
a couple of tablespoons of olive oil,
12 peas of black pepper
3 stars cardamom,
cinnamon stick
a tablespoon of sugar
a teaspoon of dill or fennel seeds,
a teaspoon of coriander seeds,
freshly ground black pepper, salt.
Cooking method:
1. The oven must be set to warm up to 220 ° C.
2. Coriander and fennel must be crushed in a mortar, add 5 peas of pepper, half a teaspoon of salt and grind the mixture. Then add olive oil and mix again.
3. A piece of pork should be grated on all sides with a spicy dressing, then put in a heat-resistant dish with thick walls and put in the oven for half an hour.
4. In the meantime, you need to cut cucumbers into thin rings, put them in a bowl, add half a teaspoon of salt, chopped dill, freshly ground black pepper, half a teaspoon of sugar, pour a couple of tablespoons of wine vinegar. Mix everything thoroughly and set aside for a while.
5. In a mortar, grind cardamom sprockets.
6. Then make the prune marinade: put a cinnamon stick in a small saucepan, add balsamic and wine vinegar, add the remaining peppercorns and sugar, as well as chopped cardamom. This marinade must be brought to a boil on fire.
7. Prune is poured with a hot marinade and remains to swell.
8. By this time, you need to remove the pork, pour meat with white wine and cover with foil. Reducing the temperature of the oven to 190 ° C, put the meat back there. After 40 minutes, the foil must be removed and baked pork for another half hour.
9. Put the prepared meat on a plate, after a few minutes cut into slices and serve with prunes and cucumbers.
Recipe 4: Pork Foil in Orange Marinade
Ingredients:
a pound of pork tenderloin;
fresh greens;
bulb;
a mixture of peppers;
half an orange;
common salt;
orange jam - 50 g;
French mustard - 30 g.
Cooking method:
1. Wash the meat, soak it in napkins and cut into large pieces.
2. Peel the onion, rinse and chop in half rings.
3. Wash the orange, wipe with a napkin and cut in half. Squeeze the juice from one half into a deep plate, add orange jam and French mustard to it. Stir until smooth.
4. Mix the meat with chopped onion, season it with salt and a mixture of peppers. Drizzle pork with orange marinade and mix well. Leave the meat to marinate for an hour.
5. Cover the deep form with a double folded foil. Lay out the pickled meat with onions, cover with another sheet of foil on top and wrap the edges well. Put in the oven for forty minutes. Bake at a temperature of 200 C. Then remove the foil and put the pork for another 20 minutes in the oven. Serve with your favorite side dish and vegetables.
Recipe 5: Italian Pork Foil
Ingredients:
a two-kilogram piece of pork neck;
ground pepper;
600 g of tomatoes;
common salt;
15 g of garlic;
a mixture of Italian herbs;
20 ml olive oil.
Cooking method:
1. Rinse and dry a piece of meat with paper towels. Make cuts across the entire piece in portioned slices.
2. Peel the garlic cloves. Rinse and wipe tomatoes. Cut the garlic and tomatoes into circles. Line deep refractory foil. Grease it with oil, sprinkle with salt and spices. Put a piece of pork in the form.
3. Insert into the incisions mugs of garlic and tomatoes. Grind meat with salt, pepper and Italian herbs. Wrap pork in foil and tie with twine. Bake meat in the oven for two hours. The temperature in the oven should be 190 degrees. Then unfold the foil, cut the meat into plates according to the incisions made, and serve to any side dish.
Recipe 6: Pork Foil with Raisins and Carrots
Ingredients:
a pound of pork;
garlic salt;
two carrots;
Bay leaf;
bulb;
ground black pepper;
seasoning for grill;
20 ml of olive oil;
30 g of raisins.
Cooking method:
1. We wash the pork tenderloin, dry it with napkins, and cut it in half, without cutting it to the end. We unfold in the form of a "book" and beat off from the inside. Sprinkle the meat with seasonings, garlic salt and ground black pepper.
2. We clean the carrots, wash them and boil them until half ready. Put the cooled carrots whole on one half of the pork. Wash raisins, pour warm water and leave for five minutes. Then drain the water and dry it slightly on a napkin. We spread the raisins on top of the carrots and cover with the second half of the meat.
3. We lay out a sheet of foil. Put a layer of peeled and chopped onion on it. Put pork on top of the onion. Cover the meat with another layer of onion. Wrap the meat in foil and place it on a baking sheet. We put the pork in an oven preheated to 200 C for forty minutes. Cut the meat into slices. The juice that was formed during the baking process can be used to make the sauce.
Pork in the oven - tips from experienced chefs
Pork is juicy and tasty if you use a good marinade. Culinary experts recommend dry white wine. But you can use lemon juice diluted with apple or wine vinegar. What you should not take for pork is red wine - it is suitable for lamb and beef. By the way, at room temperature, it’s worth pickling meat for only a couple of hours. Then the meat should be refrigerated.
During baking, pork must be placed on the mirror surface of the foil - heat will begin to reflect from inside.
There is a good way to check the readiness of meat. Carefully unfold the top of the foil and pierce the meat with a two-toed fork or a long knife. If colorless juice is shown on the surface of the pork, and the knife comes in without resistance, then the meat is ready.
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