Pork baked in the oven in a piece of foil; 4 delicious meat recipes

Pork baked in the oven in pieces of foil - 4 recipes for tasty meat

Cooking pork in the oven in one piece, despite its simplicity, often raises questions among housewives. With all this, there are quite a lot of recipes, using which you can significantly vary your own diet.

Pork is a popular meat. It is often prepared both for one person and for large companies. The meat is fatty, juicy and soft, which makes it so attractive in the eyes of almost everyone. With all this, pork mixes well with any other products.

One of the good options is to bake a piece of meat - it is not so time-consuming and very tasty. The main thing is to choose the right ingredients and recipe for the dish.

Meat with vegetables in a mustard coat

For production you will need:

• A piece of meat (it’s better to stick to the ham or neck) – 1 kg or more
• Carrots - a couple of pieces
• Garlic – 5-6 cloves
• Ordinary mustard – 3 tbsp.
• Salt, pepper - to taste
• Vegetable oil

In this case, it is better to wrap the meat in foil so that it retains its own taste and juice. First, you should rinse the meat and dry it well - this can be done using ordinary cardboard towels.

Sprinkle a piece of meat with salt and gently rub it into the flesh. Afterwards you also need to create it with pepper.

But you don’t need a lot of it, because... This spice is required only to add flavor to the dish. Here it is important to keep in mind that there will also be mustard, which also imparts smell and taste.

The meat should be pierced with a knife from different sides. After each puncture, it is recommended to rotate the knife 90 degrees.

Next is the turn of vegetables - they need to be peeled. Cut the carrots into long segments and insert them into the puncture holes.

For garlic, you need to create pocket-type cuts on the piece. The cloves should be placed in them.

Next, you should coat the piece well with mustard on all sides and leave to marinate - half an hour is enough.

Pour a little oil into the frying pan and heat it up. Then place a piece of pork on it. You should fry the meat until golden brown - for this the oil must be very hot.

It is enough to hold a piece of meat for a few minutes on each side. This method allows you to seal the juice inside, after which it will be preserved in the meat while in the oven

Then you need to transfer the resulting semi-finished product into a mold lined with foil. Carefully wrap it and secure the edges of the foil.

And then place the system in a previously preheated oven to 180 degrees. It takes about one and a half to two hours to bake such a large piece of meat.

Towards the end of the process, remove the meat from the oven, open the top layer of foil, lightly pour the juice over the piece and put it back in the cabinet. This is necessary for it to develop a golden crust.

Afterwards you can cut it into pieces and serve it to the table. It is also possible to transfer the pork to parchment and send it for storage.

Pork baked in the oven, the recipe for which is offered, will certainly cause ecstasy among everyone sitting at the table

Meat with Italian flavor

You can also create an unusual move. When asked: how to bake pork in the oven, the recipe for such a dish will turn out to be inadmissible.

To make this option you need:

• Pork neck – up to 2 kg
• Tomatoes – half a kilogram
• Garlic – 3 cloves
• Olive oil – 1 tbsp.
• A mixture of spices - the standard should be herbs with Italian motifs
• Salt and pepper - to taste

First, make longitudinal cuts on the meat, but do not cut all the way through - they should be an imitation of portioned pieces.

Cut the garlic and tomatoes into slices.

Take foil, grease it with oil, sprinkle with spices and salt, place meat on it.

Place garlic and tomatoes into the slits. Add a little salt and pepper on top, and add some spices.

The entire system should be wrapped in foil and tied with twine.

Let it bake for one and a half to two hours. In this case, the oven must be heated to 180 degrees.

After preparing the meat, cut it into the pieces provided and serve with some sauce

Baked pork with honey and soy sauce in foil

A good recipe, which is worthy of replenishing the piggy bank of any housewife, will allow you to get good meat at the end.

It will require:

• Meat – 1.5 kg
• Garlic – 5-7 cloves
• Soy sauce – 3-4 tbsp.
• Honey - the same amount
• Salt - to taste
• Dark peppercorns – 8 balls
• Dried spices – oregano, rosemary, etc.

You should choose a neck or ham for such a dish. Wash and dry the meat, and then pierce the entire surface with a knife.

Any clove of garlic should be cut in half, or even into 3 parts. Then place them all in the pockets on the meat. Sprinkle the consistency of the spices over the meat, then add salt. Gently rub everything into the pulp.

The pepper should be crushed - this will give more flavor. Alternatively, you can use a mill for this purpose. It also needs to be rubbed into the meat.

It's their turn for the sauce - they should pour the workpiece generously, let it sit so that the lower part is saturated with the drained sauce, then turn it over.

Coat the top of the meat with watery honey. Leave for a couple of hours so that everything is absorbed and marinated; from time to time you should twist the meat.

Then all that remains is to place it in foil (foil will allow you to get the most juicy meat) and put it in the oven.

The meat should be baked in a preheated oven - it should be 180 degrees. Production time is one and a half hours. Before the end of baking, unfold the foil and throw the meat in the oven for another 15 minutes.

Video recipe for fragrant, savory oven-baked pork

Choose a recipe, cook delicious food and enjoy the feast.

Juicy and soft pork in the oven in foil - recipe with mustard and soy sauce

Hello meat lovers! Now we are preparing a delicious dish - baked pork in the oven. Take a piece of ham (it will be even juicier with the fattest neck) and put it into the oven completely. This way it will turn out soft and not dry.

In my electronic oven, a kilogram piece was cooked in an hour and a half. Be sure to use your own technique as a guide: when pierced, finished meat flows out clear juice, without blood (the internal environment of the human and animal body) .

This dish can be created for any day, even for a special occasion. It makes an excellent substitute for sausage and is suitable for making sandwiches. Well, just with potatoes or pasta, a fragrant piece of meat will be a lot of fun.

Recipe for pork baked in the oven: soft and juicy meat in foil

Take foil that is not narrow, but rather stronger, so that it does not tear during baking and the meat does not dry out. Take refined oil, without aroma. This is exactly what is suitable for roast. Use unrefined for salad dressing.

The outcome of production depends very much on the selected piece of pork. Choose the freshest product. When pressing on it, a dent should not remain; the fibers should be elastic. It’s also great if there are small layers of fat.

So, this will be useful for you:

• pork - 1 kg
• salt - 1 tsp. (I had “savory salt” with herbs, you can use regular salt)
• ground paprika - 1 tsp.
• spice mixture for meat - 1 tsp. (I took it from the market)
• mustard - 1 tbsp.
• honey - 1 tsp.
• refined vegetable oil - 1 tbsp.
• soy sauce - 1 tbsp.

1. Rinse the pork and dry it with cardboard towels. Place a piece of meat on a plate.

2.Prepare all the necessary ingredients for the marinade. First, mix the dry ingredients: salt, paprika and spices.

3.Now combine the watery ingredients: vegetable oil, honey, soy sauce and mustard.

4. Combine all the products: both watery and dry, so that a homogeneous mixture comes out. The mixture will turn out like a thick paste that will not spill from the surface of the pork.

5.Brush a piece of meat with marinade on all sides. You will get a fairly thick layer of spices on the surface.

To better soak the ham, make several punctures on it with a fork in different places in advance, this will result in the most juicy dish.

6.Place the marinated pork in a bowl and cover with cling film. Refrigerate for at least 4 hours. You can leave it for 12 hours, it will be even tastier.

7.After time has passed, you can begin heat treatment. Immediately turn on the oven to preheat to 200º. And place the frying pan on the stove to heat up. Pour a little sunflower oil into it (about a tablespoon).

8.When the frying pan is hot, place a whole piece of pork in it and fry over fairly high heat on both sides for 2 minutes. This procedure is necessary to seal the juice inside and ultimately produce the juiciest meat. During rapid frying, the protein of the upper layers curls and a crust appears.

9. Cover a baking sheet with foil and place the “sealed” ham there. Cover the top with foil and seal the edges well so that the juice does not leak out and the pork does not dry out.

Try to ensure that the foil on top does not come into contact with the meat, but leaves an airy space for steam to escape. This is essential for obtaining a juicy dish.

10.Place the baking sheet with the preparation in the already preheated oven for 1.5 hours. 10 minutes before it’s ready, you can open the foil and let the meat brown. If there is a grill or convection mode, then turn them on. Before cooking uncovered, make sure the pork is already cooked and the juices are running clear.

11. The smell from this baked ham is simply magical. A very tasty broth will collect in the foil, which will need to be poured over the sliced ​​​​pieces for an even more striking taste.

12. Cut the pork into portions and serve with the freshest vegetables (salad) and side dish to taste. It's delicious and simple! The main thing is to marinate the meat in the morning and put it in the oven in the evening. And there will be a good dinner on your table for the whole family.

Watch the video of how I prepared this dish. And below I will write the main secrets of delicious baked pork in the oven.

Secrets of making pork in the oven baked in foil

If you want the dish to turn out truly juicy and tasty, you need to know certain aspects of production.

• Be sure to marinate the pork before roasting. You can use a variety of spices, always in combination with vegetable oil. After all, the seasonings in the oil will reveal their own aroma.
• Make several punctures in a piece of meat (with a toothpick, a fork, or a special press) before marinating. In this way, the marinade will quickly saturate the fibers and soften them better.
• Marinate the meat for at least 4 hours; you can completely leave it in the refrigerator for a day.

• Place the foil with the shiny side facing in towards the pork. When heated, the heat will be reflected from the mirror surface and stored in the middle.
• Wrap the foil very tightly so that there are no gaps. This is a very important point for obtaining a soft and juicy result.
• Do not dry out the dish in the oven. A piece weighing 1 kg takes about 1.5 hours to cook. Check for doneness by piercing the meat with a sharp object. The juice should flow out completely clear. Remember that pork is not eaten with blood (the internal environment of the body) , as can be done with beef.
• When serving, pour the marinade over the pieces, which will be in foil. It will add extra fiber and make dinner very tasty.

I wish everyone bon appetit! If you have any questions, ask them in the comments. And write what your favorite marinade for baked pork is. See you in the next delicious recipe!

Pork in foil in the oven: cooking

The freshest pork has a uniform pink color. Black color indicates that the product is not fresh. When you press with your finger, there should be no dents left on the meat. The surface of the freshest pork is dry, its smell is reminiscent of milk, and the fat has a milky color. The most appetizing places for baking are the slices, the loin, the neck, and the inside of the ham.

Recipe for sliced ​​pork in foil

• Time: 4 hours 15 minutes.
• Number of servings: 7 persons.
• Difficulty: medium.

Pork in foil in the oven, baked in a piece, is called boiled pork. The meat is prepared, wrapped in foil and baked.

For boiled pork, it is better to use the ham, back or neck. It is important that a piece of meat has fat and veins.

Ingredients:

• mustard – 1 tbsp. l.;
• barbecue seasoning – 1 tsp;
• pork – 1.3 kg;
• salt – 1 tsp;
• mayonnaise – 2 tbsp. l.;
• garlic – 1 clove.

Manufacturing method:

1. Wash the pork under cool water and drain.
2. Peel the garlic, cut into small pieces.
3. Make several cuts in a piece of meat and stuff it with garlic.
4. Mix mayonnaise, mustard, seasoning, and salt separately.
5. Lubricate the surface of the meat with the acquired consistency and leave in the cold for 2 hours.
6. Then wrap in foil and place on a baking sheet.
7. Preheat the oven to 180 degrees.
8. Bake for 1.5-2 hours.

Homemade boiled pork

• Time: 3 hours.
• Number of servings: 5 persons.
• Difficulty: medium.

Excellent boiled pork comes out deliciously from pork loin. It is warm, not very fatty, but a small layer of fat in the meat will not hurt. The dish requires a piece weighing 2-2.5 kg. To prevent the meat from falling apart, place a weight on it when cooling.

Ingredients:

• aromatic peppercorns – 1 tsp;
• pork – 2 kg;
• basil, oregano – 1 tsp;
• water – 1 l;
• salt – 2 tbsp. l. without slide;
• bay leaf – 3 pcs.;
• garlic – 5 cloves.

Manufacturing method:

1. Add herbs, salt, and garlic completely to the water.
2. Pour the marinade over the meat and put it in the refrigerator for a day.
3. After the designated time, drain the brine, dry the meat, create several slits in it, where to place the garlic cloves.
4. Wrap the pork in foil and tie it with twine or strong thread.
5. The oven must be heated to 160-180 degrees.
6. Bake the meat for 1.5-2 hours.

Portioned chops with mushrooms

• Time: 55 minutes.
• Servings: 4 persons.
• Difficulty: medium.

A chop is a large piece of meat beaten with a special hammer. The meat is cut across the grain. The thickness of the piece is 1.5-2 cm.

Apart from champignons, oyster mushrooms are also suitable for this dish.

The recipe can be supplemented with grated cheese.

Ingredients:

• medium-sized champignons – 200 g;
• tomatoes – 2-3 pcs.;
• Provençal herbs - to taste;
• garlic – 2-3 cloves;
• vegetable oil – 2-3 tbsp. l.;
• large salt - to your own taste;
• freshly ground pepper – 2-3 pinches;
• pork loin – 600 g.

Manufacturing method:

1. Clean the meat well, wash it, and pat dry with cardboard napkins.
2. Cut into medium-sized pieces - approximately 3-4 pieces.
3. Beat any one with a special hammer. The thickness of the piece should be approximately 2-3 cm.
4. Fry the meat in hot oil - 45-55 seconds on each side over high heat.
5. At this time, chop the champignons and tomatoes, season with salt, spices, and chopped garlic.
6. Place each chop on a piece of foil, put a mixture of mushrooms and tomatoes on top, and fold the edges.
7. Place the envelopes on a baking sheet.
8. Bake the pork in foil in the oven at 200 degrees for about half an hour.

Baked ribs

• Time: 3 hours.
• Number of servings: 5 persons.
• Difficulty: medium.

To bake pork in foil in the oven according to this recipe, you need to dry the ribs well. For convenience, they can be shortened slightly. Among the seasonings suitable for them are sour cream, soy sauce, adjika, ketchup, and mustard.

Ingredients:

• garlic – 1 whole head;
• mustard – 1 tbsp. l.;
• ribs – 10 pcs.;
• tomato paste – 4 tbsp. l.;
• honey – 0.5 tsp;
• water – 100 g;
• dark pepper – 1/3 tsp;
• onion – 1 pc.;
• paprika – 0.5 tsp.

Manufacturing method:

1. Cut the onion into half rings, add chopped garlic to it.
2. Dilute the tomato paste with water and pour it over the chopped vegetables.
3. Separate the ribs from each other and pour the marinade over them.
4. Place in the refrigerator for at least 1 hour.
5. Cover a baking sheet with foil, arrange the ribs, and pour the remaining marinade on top.
6. Cover with another layer of foil and tighten the connections tightly.
7. Bake for 50 minutes. at 180 degrees. Then remove the top layer of foil and let the ribs brown.

Video

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Juicy and soft pork in the oven in foil - recipe with mustard and soy sauce

Hello meat lovers! Now we are preparing a delicious dish - baked pork in the oven. Take a piece of ham (it will be even juicier with the fattest neck) and put it into the oven completely. This way it will turn out soft and not dry.

In my electronic oven, a kilogram piece was cooked in an hour and a half. Be sure to use your own technique as a guide: when pierced, finished meat flows out clear juice, without blood (the internal environment of the human and animal body) .

This dish can be created for any day, even for a special occasion. It makes an excellent substitute for sausage and is suitable for making sandwiches. Well, just with potatoes or pasta, a fragrant piece of meat will be a lot of fun.

Recipe for pork baked in the oven: soft and juicy meat in foil

Take foil that is not narrow, but rather stronger, so that it does not tear during baking and the meat does not dry out. Take refined oil, without aroma. This is exactly what is suitable for roast. Use unrefined for salad dressing.

The outcome of production depends very much on the selected piece of pork. Choose the freshest product. When pressing on it, a dent should not remain; the fibers should be elastic. It’s also great if there are small layers of fat.

So, this will be useful for you:

• pork - 1 kg
• salt - 1 tsp. (I had “savory salt” with herbs, you can use regular salt)
• ground paprika - 1 tsp.
• spice mixture for meat - 1 tsp. (I took it from the market)
• mustard - 1 tbsp.
• honey - 1 tsp.
• refined vegetable oil - 1 tbsp.
• soy sauce - 1 tbsp.

1. Rinse the pork and dry it with cardboard towels. Place a piece of meat on a plate.

2.Prepare all the necessary ingredients for the marinade. First, mix the dry ingredients: salt, paprika and spices.

3.Now combine the watery ingredients: vegetable oil, honey, soy sauce and mustard.

4. Combine all the products: both watery and dry, so that a homogeneous mixture comes out. The mixture will turn out like a thick paste that will not spill from the surface of the pork.

5.Brush a piece of meat with marinade on all sides. You will get a fairly thick layer of spices on the surface.

To better soak the ham, make several punctures on it with a fork in different places in advance, this will result in the most juicy dish.

6.Place the marinated pork in a bowl and cover with cling film. Refrigerate for at least 4 hours. You can leave it for 12 hours, it will be even tastier.

7.After time has passed, you can begin heat treatment. Immediately turn on the oven to preheat to 200º. And place the frying pan on the stove to heat up. Pour a little sunflower oil into it (about a tablespoon).

8.When the frying pan is hot, place a whole piece of pork in it and fry over fairly high heat on both sides for 2 minutes. This procedure is necessary to seal the juice inside and ultimately produce the juiciest meat. During rapid frying, the protein of the upper layers curls and a crust appears.

9. Cover a baking sheet with foil and place the “sealed” ham there. Cover the top with foil and seal the edges well so that the juice does not leak out and the pork does not dry out.

Try to ensure that the foil on top does not come into contact with the meat, but leaves an airy space for steam to escape. This is essential for obtaining a juicy dish.

10.Place the baking sheet with the preparation in the already preheated oven for 1.5 hours. 10 minutes before it’s ready, you can open the foil and let the meat brown. If there is a grill or convection mode, then turn them on. Before cooking uncovered, make sure the pork is already cooked and the juices are running clear.

11. The smell from this baked ham is simply magical. A very tasty broth will collect in the foil, which will need to be poured over the sliced ​​​​pieces for an even more striking taste.

12. Cut the pork into portions and serve with the freshest vegetables (salad) and side dish to taste. It's delicious and simple! The main thing is to marinate the meat in the morning and put it in the oven in the evening. And there will be a good dinner on your table for the whole family.

Watch the video of how I prepared this dish. And below I will write the main secrets of delicious baked pork in the oven.

Secrets of making pork in the oven baked in foil

If you want the dish to turn out truly juicy and tasty, you need to know certain aspects of production.

• Be sure to marinate the pork before roasting. You can use a variety of spices, always in combination with vegetable oil. After all, the seasonings in the oil will reveal their own aroma.
• Make several punctures in a piece of meat (with a toothpick, a fork, or a special press) before marinating. In this way, the marinade will quickly saturate the fibers and soften them better.
• Marinate the meat for at least 4 hours; you can completely leave it in the refrigerator for a day.

• Place the foil with the shiny side facing in towards the pork. When heated, the heat will be reflected from the mirror surface and stored in the middle.
• Wrap the foil very tightly so that there are no gaps. This is a very important point for obtaining a soft and juicy result.
• Do not dry out the dish in the oven. A piece weighing 1 kg takes about 1.5 hours to cook. Check for doneness by piercing the meat with a sharp object. The juice should flow out completely clear. Remember that pork is not eaten with blood (the internal environment of the body) , as can be done with beef.
• When serving, pour the marinade over the pieces, which will be in foil. It will add extra fiber and make dinner very tasty.

I wish everyone bon appetit! If you have any questions, ask them in the comments. And write what your favorite marinade for baked pork is. See you in the next delicious recipe!