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

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

It is not difficult to cope with the preparation of the original meat dish. The main thing is to follow the instructions in the process of working on a juicy and appetizing pork accordion in the oven. Recommendations with photos and a simple sequence of steps will allow you to get an amazing delicacy at the end, even if you have never cooked anything like this before.

First you need to prepare the pork loin. It will need to be washed and dried. Pork should be cut, but this will need to be done in a special way. A boneless loin does not cut through to the base. It is necessary to form slices that will literally crumble into different sides but stick together because common ground is saved. The thickness of each slice should be about 1.5 cm. Then the meat preparation is sprinkled with pepper and salt.

Cheese should be cut into slices. Garlic must be peeled and also cut into several plates. Tomatoes will need to be washed, wiped with a clean kitchen towel and cut into thin circles.

Now comes the most important and interesting stage in the preparation of meat accordion. Pork must be stuffed. Garlic slices are distributed between all slices of meat.

Then it follows between each piece of pork to spread out circles of tomatoes.

It remains only to distribute slices of cheese next to the tomatoes and garlic. If you like cheese baked in the oven, you can put two slices. This will make the pork harmonica more fragrant, tender and juicy. In addition, the cheese gives the meat additional piquant notes.

On a baking sheet should be folded in several layers of food foil. It will need to be oiled. Our prepared pork accordion is laid out on top. The foil on all sides will need to be thoroughly wrapped, no gaps should remain. Pork accordion in foil is sent for an hour to the oven, previously brought to 180 degrees Celsius.

When about a quarter of an hour remains in the oven before the end of the baking process of the pork accordion, you will need to remove the dish from the oven. The foil should be very carefully and carefully, so as not to burn yourself, slightly open. This is necessary so that the meat is well reddened and acquires an appetizing shade.

Here is our delicious dish! As you can see, the process of cooking a pork accordion in foil in the oven is not so complicated.

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

The dish turns out juicy, fragrant and tasty. Alternatively, wrap the meat in foil, so it will turn out more juicy.

• spices (pepper, salt, cloves)
• small piece of pork meat

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

Put the meat in the oven, heated to 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 crust. Allow the cooked meat to cool slightly, then cut into slices and serve.

Enjoy your meal!

Recipe 3: Oven-baked juicy pork in foil

Before we pack the pork in foil, we season it with 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. Do not forget that pork is already quite fatty meat, so do not overdo it with mayonnaise. We leave the meat in the marinade for a couple of hours, so that it is sufficiently soaked and gaining all the flavors from seasonings. Sometimes, I put such meat for 10-12 hours in a cold place, then it turns out so juicy, fragrant and tender that it is impossible not to cook it again and again.

And then the baking process itself. It is important to observe the temperature regime here, because for the first half hour we bake the meat at high temperatures, and then lower the degree 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 milestone- preparation raw meat. To do this, we take a piece of meat, clean it from unnecessary films and excess fat. Next, rinse thoroughly in water to wash it from the remnants of blood. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.

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

After greasing on all sides with mayonnaise sauce.

We put the meat in a cold place so that it is saturated with marinade. 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, put it on the bottom of the baking sheet, and so that it does not burn, grease it lightly with oil.

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

Cut when it cools down a bit.

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 not quite lean meat, it is better to give preference to the neck or shoulder part.

• pork (pulp) 800 -1000 g,
• potatoes - 1 kg,
• fresh tomatoes - 3 pieces,
• onion 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 pan.

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

Rinse fresh meat thoroughly, then pat dry with paper towels. Cut the pulp into slices 0.5 cm thick across the fibers. You can not beat the pork at all, the flesh of the neck is quite tender without it. Flavor with pepper, salt, minced or squeezed garlic through a press.

How to deal with meat tenderloin from another part of the carcass. After cutting the meat, you can wrap it with cling film or put it in a plastic bag and beat it off well. 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 meat plates.

Lay the fresh tomatoes on top of the pork. Tomatoes are pre-washed, dried and cut into thin slices.

The third layer must be greased with any sauce. In a quick version of sauces, mayonnaise is perfect, in a healthier version - sour cream with garlic.

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

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

There is one subtlety in cooking. For the first 30 minutes, it is advisable to bake the meat with cheese in foil. So the cheese will not be covered with a golden crust ahead of time, and the dish will not dry out. Everything will languish first, and then brown evenly.

This is how appetizing you will take it out of the oven. Enjoy your meal!

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 pat dry with paper towels. Cut the pork flesh across the fibers into thin slices about 1 cm thick.

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

Fry until the onions and carrots soften and lightly golden.

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

Sprinkle each layer with salt and black pepper to taste.

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

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

We cover the form with a lid (ceramic form can be covered with foil), and put in the oven for 50-60 minutes at a temperature of 200 degrees.

Pork can be served with sautéed or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

Recipe 6: Oven Juicy Pork Meat (Step by Step Photos)

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

• Food foil

If the meat is not thawed, then it is better to defrost it in spices. So it feeds on them better. But this is not necessary, you can grate the meat in a defrosted (steam) state.

When the meat is defrosted, stuff it with garlic slices. 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.

We tear off 2 pieces of foil and put them crosswise. If the foil is thin, then wrap in two layers. We put the meat in the center and carefully wrap it, but not tightly, but in such a way that there is enough space for the juice. Cheburek type.

We put it on a baking sheet and put it 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 we turn the edges of the foil (we make a bath for the meat) and pour the meat with the resulting juice and put it in the oven for another 10 minutes to brown.

The pork in the oven turned out juicy and soft. Enjoy your meal!

Recipe 7: Oven Juicy Pork with Italian Herbs

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

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

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

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

Next step: on the side where the skin is, sharp knife make cuts, it is better if it is a beautiful mesh. It is necessary to cut only the pork skin with a knife, and do not touch the fatty layer and pulp. When baking, fat will be rendered from the cuts, thereby the piece of meat will “lose weight” and become leaner.

Then gently spoon the mustard glaze over the meat with a spoon and rub it evenly.

This must be done on both sides.

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

Send to the oven preheated to 180 degrees.

Given that the weight of a piece of pork is 2 kg, the baked meat should be fully cooked in 2 hours. When calculating the 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, take the pork out of the oven and turn over to the other side.

So the shrunken 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 flavorful beauty pork is ready.

Such pork can be served both hot - cut into wide pieces, and cold.

To serve a cold snack, it is better not just to cool the meat, but to keep it in the refrigerator for a couple of hours. After such cooling, the pork is easy to cut into thin, beautiful slices.

Perfectly complement this meat salad with fresh vegetables and a glass of wine.

Recipe 8: Oven-Baked Juicy Pork with Cheese (with photo)

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

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

Wash the pork and cut into portioned pieces a centimeter and a half thick.

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

In a bowl, mix mayonnaise, salt and pepper, and then coat the beaten pieces of meat on both sides with this mixture.

We spread the pieces on a baking sheet, into which we first pour the oil, evenly distributing it over the entire surface. Let stand for twenty minutes so that the meat is saturated with mayonnaise sauce.

Wash and clean vegetables. Cut the onion and potatoes into thin strips, add a little.

We spread on each piece of pork half rings of the onion, and on top - potato straws.

We form each portion separately. From above, all this work can be smeared with the remnants of mayonnaise with pepper and salt.

Place the baking sheet in the preheated oven on the middle shelf. Bake on medium heat for 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 over the cooked pork. We return the baking sheet to the oven and let the cheese spread over all servings of meat when melting. Our dish will be ready in three to four minutes.

Serve pork baked in the oven with cheese with fresh or canned vegetables, salad. Both meat and garnish - in one dish. Enjoy your meal!

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 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, black ground 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 filling and treat your loved ones to unusually fragrant and juicy meat. When cold, such a piece of baked 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 add beer. We get a divinely fragrant mustard-beer mass.

Now meat. It is advisable to take a pork neck so that there are some thin fatty layers in the pulp. Then the baked pork piece will turn out more juicy. We wash the meat piece, dry it and, placing it in a suitable dish, fill it with mustard-beer mass. We leave a piece of meat to marinate for an hour, periodically turning it over in a fragrant filling.

We take the foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can easily wrap a piece of meat. Stack them up. We make sure that the matte sides look down, and the shiny ones look up. It is in this position that we place the folded stack in a heat-resistant form with high sides, bend the sides up and lay the pork in the center in a piece.

Pour the rest of the filling over the meat and wrap tightly. We do not turn over so that the mustard-beer mass does not flow out.

We place the form in the oven and bake the pork with a piece in foil in the oven for at least one and a half hours at 180 degrees. We check by piercing the knife through the foil, if the blade enters the pulp easily, then the meat is baked.

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

We return the form to the oven and bake the pork for another 25-30 minutes until a beautiful crust forms.

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

When roasting meat, you need to be able to find the right compromise. The fact is that very high temperatures fry the meat to a pleasant crunch, but also overdry it. If you overexpose the meat in the oven at high heat, even the highest quality, it will turn into a sole. But you also want a crust! How to be? Follow the three steps below and you'll be good to go.

Step number 1 - crust in half an hour

Let's start with the well-known theory that pre-frying meat is necessary in order to "seal" the juices in it, to prevent them from leaking out. This is a myth, dear friends. Practical experiments have long proved that this is not the case. In fact, the fried crust is needed to give the meat the taste we all love. You can achieve a crust both before and after baking. But technically it will be easier for you to fry the meat first, and then, by lowering the temperature, bring it to readiness. So, preheat the oven to 210-230 ° C. At this temperature, you need to hold the meat from 10 to 30 minutes. depending on the size of the piece. During this time, it will brown well. The exact temperature will depend on the size of the meat. If you are cooking a piece weighing up to 1 kg and with a small amount of external fat, preheat the oven to 210 ° C. For a cut weighing more than 1 kg, you need to heat the oven to 220-230 ° C.

Step #2 - Bringing the meat to readiness at lower temperatures

As already mentioned, if the meat is overexposed at intense heat it will become dry. That is why it is important to learn how to determine the required baking time depending on the size of the piece. This skill will definitely come to you with experience.
But there are basic principles that you can build on.
When roasting a medium piece of meat at high temperature needed in 10-30 minutes. reduce it to 150-180 °C. To cool the oven faster, open the door for 30-60 seconds. It all depends on the cut, but in general it is preferable to set the temperature to 160 ° C and let the meat sweat longer.
A good piece of baked meat requires patience, but we promise that the effort will be rewarded in full! In addition, you will have time to do your own thing. The time of the subsequent languishing can vary from a few minutes (as in the case of roast beef) to 4 hours if you have a very large piece of meat.
If you think the crust on the meat looks like it's about to burn, cover the meat with a sheet of foil. In addition to the weight of the piece of meat and its thickness, the roasting time depends on what kind of meat you like - fully cooked, pink inside, or "blooded".
We put "with blood" in quotation marks, because the expression is figurative. There is almost no blood in the butchered meat, there is juice, the red color of which is given by the protein myoglobin. Remember that only two types of meat can be undercooked: beef and lamb. Pork, veal, goat meat must be fried completely.

Estimated cooking time table for meat in the oven

Knowing the weight of a piece of meat, you can roughly calculate how long it will take you to bake it. So, at a temperature of 160-170 ° C for a piece of meat weighing less than 5 kg for every 500 g you will need:

Beef 20 min. 15 minutes. 10 min.
Lamb 20 min. 15 minutes. 10 min.

For meat weighing more than 5 kg for every 500 g at 160-170 ° C, you will need:
Full Rare Medium Rare Rare
Beef 18 min. 12 min. 9 min.
Lamb 18 min. 12 min. 9 min.
Pork 25-30 min. It is forbidden! It is forbidden!

Step #3 - The meat is "resting"!

No matter how fast you are, this step is a must. It is the observance of this last condition that will make your meat amazingly tasty and juicy.

When the meat almost reached desired temperature and almost ready, do not rush to serve it to the table. Let him "rest" and prepare yourself! Due to the residual heat, the piece will get another 4-8 ° C, and the juices inside it will be evenly distributed. The temperature of the meat will also even out throughout the thickness of the piece. The meat should “rest” at room temperature, in no case in a draft. You can leave it in the turned off oven with the door open, but only if it cools quickly, otherwise the meat may dry out. The easiest way is to take the meat out of the oven and loosely cover it with slightly crumpled foil. Depending on the weight, the meat should “rest” from 10 to 30 minutes.

6 factors to consider:
1. The temperature of the meat before cooking: the colder it is, the slower it will cook.
2. Shape of the cut and its thickness: narrow and long pieces of meat are cooked faster than short but thick ones.
3. Amount of surface fat: Fat is a thermal insulator, and meat under a layer of fat will cook more slowly, but will be juicier.
4. Bone-in: Bones conduct heat faster than flesh, so bone-in meat cooks faster.
5. How many times the oven door has been opened: at this time, the temperature drops and the oven takes time to heat up again to the desired temperature.
6. Features of your oven.

The quality and taste of any dish directly depends on the products chosen by the chef.

This is especially true for meat, a specific part of it, appearance and smell.

The choice of meat such as pork must also be approached with all seriousness and care.

First of all, pork should be pinkish, slightly red, with a characteristic smell.

In the process of slicing, the meat should release exceptionally clear juice.

If the pork flesh has a dark burgundy or red color, then we can say with accuracy that it is the meat of an old animal, which means that after cooking, lovers of a tasty meal will get a hard or rubber “sole” instead of a juicy and soft meat piece.

Pork has a sweet and mild taste, which perfectly combines with sour ingredients (lemon, kiwi, lime, quince, vinegar), aromatic seasonings, spices, and sauces.

To prepare delicious pork dishes that are appetizing, tasty and juicy, it is important to learn the processes of tenderizing pork meat before and during cooking.

How to cook pork meat so that it is soft, juicy and spicy - yes, it is very simple that there are a lot of methods thanks to which a variety of dishes from this type of product turn out to be delicious and tasty.

Cooking soft and juicy meat (pork) - general principles and features of this process

Before cooking:

In order for the pork pulp to become soft, you can use a special meat mallet. Smashing at pieces of meat with this mallet muscle fibers, the cook will achieve the main thing, in the process of cooking the pulp will not become hard and will not absorb excess oil.

In order for the pork to turn out soft and tender during cooking, it is recommended to marinate the pieces of pulp. In this case, the marinade should be medium acid. Since if you overdo it with components containing acid, the meat will become even more rigid and unsuitable for eating.

Pork can be marinated using vinegar, various wines, citrus fruits, as well as dairy products.

Salting can also help tenderize the pork. When salted, the pork pulp retains moisture inside itself, due to which, when frying, the meat pieces become juicy and tender. Additional seasonings such as rosemary, thyme and apple cider will give the meat a special piquancy and taste.

During cooking:

In order for, for example, the chops to turn out soft and juicy, they need to be fried over high heat until golden brown, and then placed in the oven to complete the cooking process.

You also need to know that it takes only a few minutes to cook the meat over high heat, otherwise it will cook only on the outside, and the inside will remain raw.

In the process of stewing, pork also becomes tender and appetizing, due to the fact that it is placed in a liquid consistency, supplemented with aromatic ingredients, and boiled for several hours.

Pork can also be smoked, simmered over low heat - the result is a tender, soft and mouth-watering meat dish.

Important! Cooked meat must be allowed to "rest". Since if immediately after cooking the meat is cut, all the juice will flow out of it and it will become hard and tasteless.

The best recipes for cooking soft and juicy pork

Recipe 1. Steak - how to cook so that pork meat is soft

Ingredients:

Pork pulp - 1 kg.

Kefir - 0.5 l.

Bulb.

Garlic - 5 cloves.

Cooking method:

In order for the steak to cook and become soft, appetizing and juicy, it is necessary to marinate the meat in advance. For this, chopped pieces of meat are recommended to be placed in kefir with chopped onions, peppers, spices and salt. Pieces of pork placed in kefir must first be beaten off with a special mallet.

After the meat is well marinated, it will need to be put in a pan with very hot oil.

Then the meat must be fried on both sides until golden brown over high heat (not for long), then reduce it and bring the dish to readiness.

The browned crust will keep the juices in the meat and make it soft and juicy.

Recipe 2. Roast in sweet and sour sauce or how to cook so that pork meat is soft

Ingredients:

Pork pulp 0.5 kg.

Canned pineapple - can.

Pepper (Bulgarian) - 2 pcs.

Water - 40 ml.

Starch - 30 gr.

Soy sauce - 30 ml.

Sauce Ingredients:

Sugar - 70 gr.

Ketchup 60 ml.

Vinegar - Art. a spoon.

Cooking method:

The meat must be cut into medium pieces and put in a prepared marinating container.

Then you need to add to the meat soy sauce, yolk, starch, water and salt. Next, you need to mix all the components together and send the meat to the refrigerator for at least 3 hours.

When the meat is ready (marinated), it must be sprinkled with starch on all sides and put in heated oil in a frying pan. Next, the pork must be fried until a crust forms and put out of the pan into a clean bowl.

After you need to fry the pepper, ginger for a few minutes, and then add pineapple to them. Cook all ingredients for no more than 5 minutes.

Separately, you need to prepare the sauce. To do this, pour sugar into a cup, add vinegar and ketchup. All components must be mixed and added to the roast of pepper, ginger and pineapple. You also need to add to all these ingredients starch, previously diluted in water.

Put the meat in the sauce, mix all the ingredients and fry for a few more minutes.

A dish of the most tender and juicy pork in sweet and sour sauce ready.

Recipe 3. Pork with apples. How to cook pork tenderloin

Ingredients:

Pork - 650 gr.

Fat - 60 gr.

Bulb.

Apples - 2 pcs.

Flour - 40 gr.

Cumin - 0.5 tsp.

Cooking method:

Pork must be thoroughly washed, salt, pepper, roll in flour - a whole piece and put in a pan.

Then the pork must be fried in hot fat on all sides, and then put in a roaster along with the fat that remained after cooking in the pan.

Next, you need to sprinkle the meat with cumin and pour ¾ with water. Next, the duck with pork should be set on fire and left to stew. If during this process the water begins to evaporate, then it will need to be added.

After that, you need to peel, cut the apples into pieces and, before the end of cooking, add them to the meat in the ducklings.

When the meat is cooked, it will need to be removed from the duckling, and flour diluted with water should be added to the remaining apple liquid. Then the apple sauce will need to boil for a few minutes.

When the meat subsides a little, it will need to be cut into pieces, pour over the prepared sauce and embellish with herbs.

Recipe 4. Pork baked in the oven. How to cook pork tenderloin

Ingredients:

Pork pulp.

Bulb.

Mustard.

Salt, pepper, seasonings.

Cooking method:

On top of the selected piece of pork, it is necessary to make cuts with a knife, this is done so that the meat, when cooked, turns out to be soft, juicy and appetizing.

Then the meat must be salted, put garlic in the cut places, sprinkle the pork with spices and coat with mustard. You can also add mayonnaise to the mustard - the meat from this will be even tastier. On top of the mustard, you need to lay the chopped onion and leave the pork to marinate, thus, for 3-4 hours.

Recipe 5. Pork in French. How to cook pork tenderloin

Ingredients:

Meat (pork) 0.5 kg.

Cheese - 250 gr.

Mayonnaise - 250 gr.

Bulb.

Cooking method:

Pork flesh must be cut into medium pieces. Next, you need to beat off the meat, pepper and salt on both sides.

Then you need to peel and chop the onion in half rings, grate the cheese.

You can decorate the dish with olives, a sprig of greens and serve.

How to cook pork tenderloin - culinary tricks and tips

The tenderest part of the pork is the tenderloin. This piece will make a delicious, savory and juicy dish, pork will simply melt in your mouth.

In order for the pork meat to be cooked soft, it must be coated with mustard and left in this form for half an hour.

Pork can be marinated in store-bought mineral water- it will come out chic and tasty dish.

For greater softness to pork during cooking, you can add sugar, a spoon will be enough.

Juicy and tender pork will turn out if you put it in cold water with the addition of starch for 2-3 hours.

The most important thing in preparing any pork dish is that the meat is young and fresh.

Meat dishes were and remain the main ones at any feast. However, they must be able to cook properly. Otherwise, the meat will be dry and tough. If you want to treat yourself and your guests to something original and unhackneyed, then in

in this case, use the oven. Baking meat is not that difficult. It is enough to know a few basic rules. If you follow them, then the meat will turn out to be very juicy, fragrant and tender.

You can bake both pork and beef. In the first case, the dish will turn out more juicy and tender. But at the same time, it will contain significantly more calories and fat. Baked beef is a more dietary product. With proper preparation, the taste of this dish will also be on top.

How To start, select the freshest products. The beef should have a pleasant, light flavor. Only in this case it can be used for baking in the oven. Do not take frozen meat. It will ruin the taste ready meal. Rinse the piece of meat thoroughly under cold running water and pat dry gently with paper towels. Next, you should take up the preparation of the marinade.

To bake the meat correctly, it must lie in a special liquid for several hours. Marinade will give the beef tenderness and juiciness, protect it from drying out in the oven. Recipes in this case can be very different from each other. Everyone prepares the marinade according to their own taste. We recommend using soy sauce as the base. Fresh garlic will give a special piquancy to the dish (about 5 large cloves per 1 kg of meat). You can also add ground pepper and dry herbs. If you do not like the amount of seasonings and garlic should be reduced to a minimum (beef should not be bland in the end).

Cooking baked meat is a rather long and painstaking process. Choose in advance a day when you will be free. Cooking is not rushed.

So, the meat has lain in the marinade, as it seems to you, a sufficient amount of time. Next, you need to pull it out and put it on a flat surface. On a piece of beef, you need to make several longitudinal cuts with a sharp knife. grated carrots and garlic cloves. So beef becomes a complete dish. After the preparatory stage, wrap the meat in foil. Make sure the piece is covered tightly. It is necessary that the juice released during the baking process does not flow onto the baking sheet. This will keep the beef from drying out.

This recipe for baked meat (with photographs it makes little sense to spread similar cooking methods, since the whole technology is elementary) is designed for about 2-2.5 hours of free time (taking into account the preparatory stage). Preheat the oven to 220 degrees. Put the meat in foil on a baking sheet and set to bake. Cooking time - 2 hours. Focus on the color of the juice that stands out. As soon as it becomes transparent, the beef can be taken out. It is necessary to bake the meat until a pleasant golden brown. Serve hot. Then all the guests present will be able to appreciate your ability to operate in the kitchen.

Step-by-step recipes for tender meat slices in the oven with herbs, "in Greek" and in pots

2017-10-13 Irina Naumova

Grade
prescription

5003

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

13 gr.

carbohydrates

6 gr.

183 kcal.

Option 1: Classic recipe for meat slices in the oven

Even classic recipe can be prepared in different ways. Most housewives know it by heart. If you are cooking for the first time, follow step by step recipe. For a traditional recipe, pork neck or ham is ideal. You can take a spatula, but it comes across more veins.

Ingredients:

• pork neck or ham - 1 kg;
• medium-sized potatoes - 6 pcs:
• 3 onions;
• salt - 11 gr;
• pepper - 5 gr.
• seasonings for meat as desired.

Step by step recipe for cooking meat slices in the oven

Rinse the meat cold water, place on a cutting board and cut across the grain into medium-sized pieces, then several more servings - we need small pieces.

Now put the meat in a small saucepan, salt and pepper. If you have a favorite seasoning for pork - add them, but a little - half a teaspoon.

We clean the onion, cut off the base, cut into thin half rings and pour into the meat, mix. The meat should rest a little.

While the meat is marinating, peel and wash the potatoes. Cut off a small piece of the sidewall, put the potatoes on it and cut into circles, about half a centimeter. You can also cut into slices, as for Idaho potatoes.

The oven must be preheated to 200°C.

Place foil or parchment paper on a baking sheet. Visually divided into two parts. On one half lay out pieces of meat with onions, on the second potatoes. Salt the potatoes and sprinkle with a little pepper.

Bake for 45-50 minutes.

Note to the owner:

If you want to make the meat more spicy, marinate it in advance, for about 1-2 hours.

If desired, you can mix mayonnaise and cheese and grease all the ingredients before baking.

Option 2: Meat slices in the Greek oven

For this recipe, we will take lamb, bake it with potatoes, onions, garlic and cherry tomatoes. Be sure to use herbs.

Ingredients:

• lamb - 500 gr;
• young potatoes - ½ kg;
• onion - 300 gr;
• cherry tomatoes - 200 gr;
• a head of garlic;
• lemon - 1 pc:
• olive oil. - 30 gr;
• sprig of thyme - 10 pcs;
• sprig of rosemary - 5 pcs;
• salt - 1 tsp;
• pepper - on the tip of a knife.

How to cook

Separate the lamb meat from the bones, cut into medium-sized pieces.

If the potato is young, just wash it and wipe it with a hard kitchen sponge, you do not need to remove the peel. If the potatoes are ripe, the skin must be cut off. Cut the potatoes in half or quarters depending on the size of the potatoes. All chopped ingredients should be about the same size.

We clean the onion and garlic.

Wash the lemon and cut into 8 pieces.

Take half of the lemon slices and squeeze the juice, mix with olive oil.

Now we need a baking dish, put lamb, potatoes and onions in it. You can pre-mix. Top with olive oil mixed with lemon juice. Put in the lemon slices.

Peeled garlic needs to be crushed a little with the flat side of the knife and put to meat and vegetables.

We put half the sprigs of thyme and rosemary, salt and pepper.

We make a lid from foil, close the mold. We put in the oven for 45 minutes at a temperature of 200 °.

While the meat is fried, wash the tomatoes and cut into halves.

After 45 minutes, remove the baking sheet from the oven and remove the thyme and rosemary sprigs. Put the cherry tomatoes and fresh green sprigs that we have set aside. Bake for another quarter of an hour.

Note to the owner: If vegetables and meat do not give enough juice, you can pour in a glass of dry white wine.

Option 3: Meat slices in the oven, baked with eggplant

Tender pork stew with eggplant is a satisfying and easy-to-cook dish. Add some tomatoes, garlic and cilantro.

Ingredients:

• pork - ½ kg;
• eggplant - 2 large;
• medium-sized tomatoes - 2 pcs;
• onion - 1 PC;
• a bunch of cilantro;
• salt and pepper 1 tsp. spoon.

Step by step recipe

Rinse the pork meat, cut into small slices, as for a stew.

We clean the onion from the husk, cut into small squares.

Peel the garlic, cut off the base, chop with a knife.

Wash eggplant, cut into squares and soak in salted water for 20 minutes.

Rinse the tomatoes, remove the base of the stalk, cut into small slices.

Rinse fresh cilantro, chop.

To prepare this dish, take a duckling, put all the ingredients in it, salt, pepper, sprinkle with cilantro. Mix everything thoroughly, cover with a lid.

Cook for 1 hour 30 minutes at 190°.

Before serving, you can put a sprig of greens and a slice of tomato on each plate.

Option 4: Meat pieces in the oven with thyme

Tender slices of pork with baked potatoes - excellent festive dinner. According to the recipe, the potatoes are first boiled, and then added to the meat and baked in the oven. Makes approximately 8 servings.

Ingredients:

• pork (loin) - 2 kg;
• potatoes - 5-6 pcs;
• olive oil. - 40 gr;
• dried thyme - 16 gr;
• seasoning "dried garlic" - 16 gr;
• dry onion seasoning - 11 gr;
• salt - 1 teaspoon;
• pepper - 5 gr.

How to cook

Wash and clean potatoes. If it is large, cut into two parts and cook in salted water for 10 minutes until half cooked.

Drain the water, pour olive oil into the potatoes, sprinkle with half a teaspoon of thyme, the same amount of dried garlic, salt and pepper. Stir so that the oil and spices are evenly distributed throughout the potatoes.

Wash the meat, cut into pieces. Grate with the remaining seasonings, dried onions, salt and pepper.

Preheat the oven to 190 °, put the meat for 45 minutes.

Remove the baking sheet from the oven, spread the potatoes and cook for about 50 minutes more.

When the meat and potatoes are ready, you need to pull the baking sheet out of the oven, cover with foil and let it brew for another quarter of an hour.
Fresh vegetables can be used instead of dried garlic and onions if desired. Then the garlic needs to be chopped or grated, and the onion cut into half rings.

Option 5: Meat in pieces in the oven - kebab in the sleeve

It is not necessary to cook barbecue on the grill or in an electric barbecue. It can also be made in a sleeve in the oven. The meat will be flavorful and crispy.

Ingredients:

• pork (neck, ham, shoulder) - 1 kg;
• a can of tomatoes in their own juice;
• spices for barbecue;
• two bulbs;
• salt - 1 tsp. lodges;
• pepper - 5 gr.

How to cook

First, rinse the meat, cut into portioned pieces for barbecue.

Salt and pepper the pork, add seasoning for barbecue.

Peel the onion and cut into half rings, put to the meat.

We open a jar of tomatoes in our own juice, add all the contents to the meat. Mix everything and marinate the meat for half an hour. It can be longer - the meat will be tastier.

Thread the meat onto skewers or wooden skewers. Alternate onion with pork slices. Tomatoes are added at will, they can simply be put side by side.

We take a sleeve for baking and lay the barbecue in a row. You can’t put it on top of each other, otherwise you won’t get a fried crust.
Multiple sleeves may be used.

We heat the oven to 200 °. Put the sleeves with barbecue on a baking sheet and cook for 40 minutes.

Believe me, no one will distinguish the taste of such a barbecue from that cooked on the grill.

Bonus: Quick Oven Pork Ribs Recipe

To cook meat in the oven quickly, take pork ribs. Preparation of the ingredients will take about 5 minutes, it will take another half an hour to bake.

Ingredients:

pork ribs - 600 gr;

honey - 1 table. lodges;

tomato paste - 50 gr;

sauce "Tkemali" - 50 gr;

salt - 11 gr;

pepper - ½ tsp. spoons.

How to cook:

Wash the pork ribs well, wipe with a towel.

Rub with salt, pepper and any seasonings to taste.

Mix sauce, tomato paste and honey. Brush the ribs thoroughly with the marinade.

We will need a deep baking sheet or any baking dish. Lubricate with oil, put the ribs. Baking temperature - 180 °. Set a timer for half an hour.

Potatoes can be boiled or fried as a side dish.