The pork marinade is the most delicious. Marinating meat for baking in the oven: recipes for the best sauces

Meat dishes are present on our menu almost every day, but pork baked in the oven is more likely a holiday dish or cooked on a day off. Every housewife treats the holiday menu especially responsibly: she makes a list of dishes in advance, purchases food, makes a plan for when and what she will cook. So you also need to approach pork in the oven creatively: firstly, buy suitable meat in advance, and secondly, think about how to cook it, in what marinade to marinate it.

Meat is marinated before cooking for two purposes: to tenderize and enrich its flavor. As for the first, this is not very relevant for pork: this meat is already quite soft and tender. As for the taste, the marinade can change it significantly. The same meat cooked in different marinades will taste different. But I think that in any version of the marinade, the pork will be tasty.

You can marinate meat in the marinade either as a whole piece or in small pieces. A whole piece is more appropriate for a holiday, but chopped meat is quite suitable for every day. The marinade itself for pork in the oven is prepared quickly, in just a few minutes; it doesn’t take long to roll the pieces in it. This can be done in advance, and the next day all that’s left is to bake our meat dish. And this can be done either on a baking sheet, in foil or in a sleeve.

Especially delicious marinade for pork it is made from mustard with the addition of soy sauce. I will take delicate mustard, in grains. I'll add salt, pepper and a mixture of meat seasonings.

For some piquancy, I’ll add a few cloves of garlic, passed through a garlic press.

Let's add soy sauce And sunflower oil. Mix the marinade.

Salt a piece of meat and then coat it with marinade on all sides. In this form it should stand for several hours, it’s good if you have time to stand the pork for 10-12 hours. During this period, turn the meat over and baste with marinade if it drips down.

We bake the marinated meat in the way you like - in foil, in a mold, on a baking sheet, in a baking sleeve. Baking time depends on the size of the piece and the quality of the meat. You can eat pork baked in the oven either cold or hot.

As you can see, we prepared a quick marinade for pork in the oven. Actually, there is not much of our direct work when baking meat; most of the time is spent on heat treatment.

Juicy baked pork is 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 bright accent everyday dinner or lunch, but can adequately decorate and 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. To all other, original way 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 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 crumble into different sides, but stick together because the common ground 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 and wiped clean. kitchen towel and cut into thin circles.

Now the most responsible and interesting stage 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 here temperature regime, 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.

Most important stage- Preparation 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 is soaked 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. IN quick option Mayonnaise is perfect for sauces; for healthier ones, sour cream and 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 will not get a golden brown crust ahead of time, and the dish will not 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, then 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 dry lightly 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 fat layer and do not touch it with 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 submit cold snack It’s 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 cooked 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 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 egg and sour cream 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 propose to bake a piece of pork in mustard-beer sauce and pamper your loved ones with an 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, fold 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 the 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.

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

How to marinate pork?

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

1. 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.
2. The most popular marinade is lemon juice, vegetable oil and dry spices. This mixture softens perfectly and gives a light sour taste.
3. 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.
4. 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.
5. Suitable for marinade and alcoholic drinks: beer or wine. The latter is often diluted 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

1. Cut the meat into oblong pieces and place in a container.
2. Add mayonnaise, chopped onion and garlic, dill and pepper.
3. 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. The classic marinade from lemon juice, olive oil and herbs. It is not aggressive and will soak the meat well, but 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

1. Chopped garlic and parsley, mix with oil, juice and thyme.
2. Place the pork into the mixture and massage a little.
3. 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

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

The marinade for frying pork should quickly transfer its flavors to the meat and soften it slightly. Modern methods marinating is based on the transfer of taste, and not on the destruction of the meat structure 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

1. Mix juices with olive oil and chili sauce.
2. Add lemon zest and minced garlic and season.
3. 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 fast way preparation. 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

1. Mix ketchup with oil and sauce.
2. Add mustard powder, pepper and garlic.
3. 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

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

The pork marinade for frying chops should be simple and affordable. Tender pulp does not require special marinades, so the most best option- 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

1. Chop the garlic, rosemary and sage.
2. Mix with olive oil and pepper.
3. 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

1. Add oil, honey, chopped onion and garlic to soy sauce.
2. 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.

A marinade for meat can significantly improve the taste of a dish, for which it is deservedly loved by many housewives. Using a certain set of products, you can obtain a composition that can help prevent excessive dryness of meat when baking or frying.

One of the most common ways to cook meat is to bake it in the oven. At the same time, in order to soften a tough piece and enrich its taste, a marinade is used for meat in the oven. Different recipes involve marinating both the whole part and cutting it into pieces. Maximum saturation will be facilitated by the cooking option when the meat is left in the refrigerator for the whole night. Ingredients such as mustard and soy sauce will add a delicious taste.

Ingredients:

• mustard – 100 ml;
• sunflower oil – 100 ml;
• soy sauce – 100 ml;
• garlic – 2 cloves;
• salt – 1 tsp;
• pepper – 1 tsp.

Preparation

1. Mix all ingredients, mix mixture with meat.
2. Refrigerate overnight.

To make the meat tasty, you need to remove excess toughness and make it soft. Housewives who are wondering how to marinate beef can recommend many methods for preparing the marinade. To do this, they use kiwi, leaving the meat with it for only a quarter of an hour so as not to make it too soft. Another option would be kefir, in which the beef is soaked overnight, or mustard, in which the meat can be left for several hours. One of the most successful ways is to use mineral water.

Ingredients:

• sparkling water – 500 ml;
• onions – 3 pcs.;
• spices;
• salt and pepper.

Preparation

1. Cut the onion into rings, mix with the meat, add spices, salt and pepper.
2. Pour water over beef.
3. Keep in the marinade for several hours.

Chicken is one of the most preferred types of meat; there are many recipes that allow you to cook it incredibly tasty. But if you marinate it, it will help give the dish a truly indescribable rich taste. Marinade for meat with soy sauce is one of the most preferred options; this product goes well with chicken.

Ingredients:

• soy sauce – 200 ml;
• spices;
• garlic – 2 cloves;
• honey - 2 tbsp. l.

Preparation

1. Mix honey with sauce. Chop the garlic and add. A delicious marinade for meat is ready.
2. Place chopped chicken pieces into the mixture and leave for 2 hours.

Many housewives prefer to marinate pork to make it juicy and tender. A variety of products are used as constituent parts: it can be kefir, mayonnaise, red or white wine, cognac, vegetable or olive oil, onion and garlic. Often used as a cooking method is a marinade for grilled meat with the addition of lemon juice, which adds a piquant flavor to the dish.

Ingredients:

• vegetable oil – 4 tbsp. l.;
• lemon juice – 2 tbsp. l.;
• cognac – 2 tbsp. l.;
• salt;
• pepper.

Preparation

1. Mix all ingredients.
2. Place the meat into the mixture and leave it for 2 hours.

Lamb is one of the types of meat that needs to be cooked using certain secrets that help give the meat special tenderness. Marinating can be done using various components, this can be mint, soy sauce, lemon juice, yogurt and other products. Marinade for barbecue meat is made to give it juiciness and softness.

Ingredients:

• tomatoes – 500 g;
• salt and pepper;
• spices;
• garlic – 3 cloves;
• onion – 500 g.

Preparation

1. Chop the vegetables, mix them with spices, garlic and onions.
2. Place the chopped pieces into the meat marinade and set aside for 4 hours.

For those who are not indifferent to smoked meat products and decide to cook them at home, you should definitely learn how to make a marinade for meat before smoking. It is an integral element of the cooking process, since at this stage the meat is saturated with the necessary taste qualities. In addition, it is saturated with moisture, which prevents it from becoming dry when smoked.

Ingredients:

• lemon juice – 100 g;
• olive oil – 150 g;
• garlic – 3 cloves;
• salt – 1 tsp;
• spices;
• pepper.

Preparation

1. Mix all ingredients. You can add parsley and honey.
2. Place the chopped pieces in the meat marinade and leave for up to 10 hours.

To make it juicy and soft, it is pre-marinated. The mixture may have different taste: salty, sweet, spicy. This is achieved by using products containing acid, for example, lemon juice, vinegar, wine, and adding all kinds of seasonings. Quick marinade for meat can be made by using one of these components. It is important to add oil to the mixture; it will promote better marinating and even cooking of the meat.

Ingredients:

• lemon – 0.5 pcs.;
• Worcestershire sauce - 3 tsp;
• chili sauce – 1 tsp;
• olive oil – 2 tbsp. l.;
• salt – 0.5 tsp;
• pepper – 0.5 tsp.

Preparation

1. Cut the meat into thin pieces so that the marinade penetrates better.
2. Mix lemon juice, sauces, oil, salt and pepper. You will get a simple marinade for meat.
3. Place the steak in it and leave for half an hour.

It is considered a real delicacy that will decorate any festive table. To prepare it at home, housewives should master a stage of cooking called marinating. The longer it is carried out, the more salty taste will be achieved. The recipe for how to cook marinated meat is given per 1 kg of pork.

Ingredients:

• water – 1 l;
• salt – 5 tbsp. l.;
• sugar – 1 tbsp. l.;
• bay leaf – 2 pcs.;
• allspice – 5 pcs.;
• cloves – 1 pc.

Preparation

1. Dissolve salt in water, add sugar and spices. Boil and cook for about 5 minutes. Marinade for jerky ready.
2. Pour brine over the meat until it completely covers it. Place in the refrigerator for 1-3 days. Turn the meat 1-2 times a day.
3. Remove the meat, dry it, place it under a weight to drain the brine.

One of the most popular dish options for a festive event is. A marinade for baking meat will help eliminate the dryness of the dish and give it an original rich taste. The marinating process will take from several hours to a day, it depends on individual preferences. It is worth considering that part of the mixture should be left for rubbing the chicken from the inside.

Ingredients:

• garlic – 4 cloves;
• olive oil – 2 tbsp. l.;
• salt – 2 tsp;
• paprika – 2 tsp;
• basil – 1 tsp;
• pepper – 0.5 tsp.

Preparation

1. Chop the garlic, mix with salt and spices, pour in the oil. Mix everything.
2. Place the carcass in the chicken marinade and leave to marinate in the refrigerator.

How to marinate pork in vinegar?

There are many ways to marinate pork. A variety of products are used, among which we can list mayonnaise, kefir, all kinds of berries (for example, lingonberries) and even kiwi. But classic recipe considered to be popular among housewives. With its help, you can soften the pork, it will become soft and incredibly tasty.

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. Buzhenina or meatloaf, juicy ham or stuffed neck, for us in New Year it's symbolic and holiday 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. So many different culinary secrets surrounded by 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 method or in a sleeve, in dough or a coat of vegetables. 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 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 tastier than a piece, which will immediately go for baking. 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. 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 the 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: for 1 liter hot water add 3 teaspoons salt, two teaspoons coriander and 2 teaspoons herbs de Provence. 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, in an untied form, she strives to acquire flat view, 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 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 PC,
• 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 inner side prepared sauce.

7. Now spread the garlic evenly over the sauce layer and Bell pepper. 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 upper layer foil and place the meat in the oven for another 10 minutes so that the top layer is browned.

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 traditional way 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 to cook classic boiled pork in spices, maybe you 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 is 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 in a cup and add curry. 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.

Before serving the meat, let it rest a little and cool slightly. It will become even tastier. Your guests and family members will definitely rejoice!

There are too many ways to cook oven-baked pork for us to know them all, but I tried to tell you about the noticeable and interesting recipes, the results of which will make your holiday unique.