Pork slices in the oven is a simple and easy dish to prepare. With the right ingredients, the meat is aromatic and tender. By the way, getting ready this dish much faster than a piece of pork in the oven. Small pieces are better saturated with seasonings with marinade, this will make the taste richer. If desired, at home, having an oven, you can cook delicious barbecue, which will be no worse than on the grill, for this, the meat must be marinated before heat treatment.
Pork fried with onions easy recipe
This one is perfect for family dinner also won't take much of your time. Pork will turn out much tastier, softer if. Dishes should be enameled or glass. For marinade, you can use white wine, lemon juice, vinegar. Very tasty with the addition of tomato or pomegranate juice, and if you put more there, then there will be general overeating. Pork should be marinated for at least 6 hours. If you pre-soak the whole piece, then it must be pierced with a fork or knife. Thanks to this, the piece will marinate better. It is recommended to keep the marinated meat in the kitchen for the first two hours, and then clean it in the cold.
Ingredients:
- pork neck or shoulder blade - 500 g;
- seasoning for meat - 0.5 tsp;
- vegetable oil - 40 ml;
- lemon juice to taste;
- garlic - 2 cloves;
- onions - 3 pcs;
- salt to taste;
- greenery for decoration.
In order for the meat not to turn out dry, choose a piece that has a small fat layer. Try to cut the meat so that there is a little fat on each piece. During cooking, the fat will melt, making the meat juicy.
Cooking:
If you just chop the garlic, then its smell will not be very sharp, but if you like the strong smell of garlic, it is better to use a garlic maker.
- Lubricate the baking dish vegetable oil around the perimeter, spread the meat evenly. Top with onion, garlic. Pour in lemon juice.
- Bake at 220 degrees for 40 minutes.
- Remove the form from the oven, cool slightly, sprinkle the food with fresh herbs.
It goes well with buckwheat, rice, millet, baked, boiled vegetables. Serve with tomato or garlic sauce.
If you want to save time, then you can. To do this, cut 6-7 potatoes into thin circles, bake with pork. The taste of the dish will turn out more original if you add diced bell pepper, carrot.
Spicy pork with currants
This dish will decorate any festive table, and guests will be pleasantly surprised. Thanks to the currant, pork acquires an unusual amazing taste, and the sauce that is obtained when cooking is simply incomparable. The dish is suitable for romantic dinner especially paired with red wine. And for a side dish, a light vegetable salad is well suited.
Ingredients:
- pork neck - 500 g;
- red currant - 150 g;
- soy sauce- 40 ml;
- honey - 1 tbsp;
- ginger - 1 tbsp;
- mustard with grains - 1 tbsp;
- sugar - 1 tbsp;
- ground black pepper to taste;
- Bay leaf- 2-3pcs;
- salt to taste.
Cooking:
- First you need to thoroughly rinse the berries, peel, then cover with sugar so that they give juice. Let stand 10 minutes.
- Prepare the sauce: mix mustard, ginger, soy sauce, honey. Salt a little, add pepper.
- Cut the meat into small pieces.
- Put inside the pot, pour marinade, mix, add bay leaf.
- Sprinkle with berries on top, pour over the allocated juice, cover with a lid, and then send to cook. Towards the end of cooking, the lid can be removed if you want to get a golden crust.
- Bake for about 1 hour at 180 degrees (you will know that the meat is ready when the unforgettable aroma of the dish fills your kitchen).
Serve such a dish to the table with, pouring the resulting sauce. Decorate the dish with a sprig of red currant, basil or parsley, laying the meat on lettuce leaves.
Quite a few more dishes can be prepared using an ingredient such as pork slices in the oven, because this meat is universal, it goes well with many products. It's almost impossible to mess it up. The main thing is to have some free time and show imagination.
The yellow color of the fat layer indicates the old age of the animal. The meat will be tougher than the one with white streaks.
How to cook delicious pork in the oven so that it is soft and juicy
- To pork pulp was soft, use a meat mallet. By breaking down the muscle fibers, the flesh will be soft and won't absorb much oil when cooked.
- Use medium-acid marinades to tenderize meat. Do not overdo it with acid, otherwise it can make the meat "rubber".
- Salting softens the meat. At the same time, the meat retains moisture inside, due to which it turns out juicy.
- If you want to get juicy and soft chops, then fry them in a pan until a crust appears, and then place them in the oven.
- Once the meat is baked, let it rest. If you start cutting into pieces, then juice will flow out of it.
- The most tender part of the pork is the tenderloin. Once cooked in the oven, it will simply melt in your mouth.
- For more softening, add a spoonful of sugar during cooking.
Marinade
If you pre-marinate the meat in an enamel bowl, you get a tastier dish. pleasant aroma dish. The marinade is able to bring out the best taste side of the meat.
Rinse the meat well with water, rub it with salt and spices and stuff with grated garlic. Then lower for 6 hours or more in the marinade. Most recipes use white dry wine or lemon juice with the addition of wine vinegar.
The easiest recipe for a spicy marinade for 1 kg of meat
It does not require much effort, enhances the taste.
Ingredients:
- 30 - 40 ml of vegetable oil,
- 1 - 1, 5 tsp hops - suneli,
- 500 g onion
- 0.5 tsp of a mixture of red and black pepper,
- chopped bay leaf and salt to taste.
Cooking:
- Grind the onion to a puree state with a meat grinder or grater.
- Mix the rest of the ingredients with the onion and add the meat.
- Keep from 5 hours to a day.
- Put in a sleeve, send to the oven.
Lemon-cognac marinade for 1 kg of pork
Alcohol can soften dry meat. This marinade can be used for barbecue, baking in small pieces or frying.
Ingredients:
- 10 g ginger
- 10 - 15 ml lemon essence,
- 40 - 50 ml brandy,
- 30 g mustard,
- 3 garlic cloves,
- any spices.
Cooking:
- Grate ginger or add ground.
- Mix ginger, cognac, mustard and lemon juice.
- Add grated garlic with spices to everything.
- Leave for 1 hour in the refrigerator. This is quite enough.
Time and definition of readiness
Fans of kitchen delights will have the question “How long does it take to roast pork?”
Determining readiness is easy. It is enough to pierce it with a fork. If a shiny, clear liquid flows out, the dish is ready to serve. The first half hour should be baked at + 210 - +240, gradually reducing it to + 190 degrees.
What can be cooked from pork in the oven?
Pork in foil
Ingredients:
- 1 - 1, 2 kg of pork,
- 1 large head of garlic,
- 1 - 2 tbsp. l. homemade mayonnaise or sour cream
- 1, 5 - 2 tbsp. l. vegetable oil,
- 3-4 chopped parsley leaves,
- 1 rosemary branch
- 3 - 4 pinches of salt,
- 2 small pinches of ground black pepper.
Cooking:
- In a piece, we make cuts with a knife not completely. They help the meat marinate better. If the meat piece is small, and the meat has already been marinated for more than 1 hour, then cut it.
- Pass the garlic cloves through a garlic press or finely chop them.
- Lubricate the meat with a mixture of salt, black pepper, parsley, rosemary, garlic and any spices.
- We coat the peppered piece with mayonnaise or a mixture of honey and mustard and remove it for 2-3 hours in the cold.
- We place a bundle of meat in foil in the oven or oven. In such a bundle, if desired, you can put prunes, apples. We put in the oven for baking at + 210 - 250 degrees for half an hour, then at + 150 degrees for 60 - 70 minutes.
- We cut a small round hole in the top of the package so that the meat is browned. If stew is to your taste, then there is no need for a hole, then the piece will be baked in its juice. Keep until ready.
Pork baked in the oven with mustard and honey in foil
Ingredients:
- pork meat - 0.8 - 1 kg,
- garlic - 1 small head,
- bay leaf - 1 - 2 pieces,
- honey - 1 tbsp. l,
- mustard for dressing,
- black pepper, salt, coriander - optional,
- 0.5 l red wine,
- 1 apple, a handful of prunes - for decoration.
Cooking:
- Peeled garlic cut into slices;
- We wash and dry a piece of meat with a towel;
- We make cuts with a knife and put garlic cloves and lavrushka in them;
- Rub the meat with a mixture of peppers and salt;
- With a brush, brush a piece of pork with honey and mustard;
- Sprinkle a piece with coriander;
- We fill everything with wine, closing everything cling film, and leave in this form in a cold place for 5 - 6 hours.
- We clean the apple from seeds, peel and cut into rings;
- We wrap the pickled piece in foil, add an apple and prunes;
- We put the baking sheet in the oven for 90 minutes at a temperature of 180 degrees.
- After 45 minutes, slightly unfold the foil;
- Pour periodically a piece of marinade;
- The dish is ready to serve. You can pre-garnish with prunes and apples.
Pork baked in the oven in the sleeve quickly and tasty
Ingredients:
- neck - 1 - 1.5 kg,
- garlic 4 - 5 cloves,
- lavrushka - 2 pcs,
- Provencal herbs and coriander - 2 - 4 teaspoons,
- salt 2, 5 - 3 tsp
Cooking:
- To give the meat tenderness and juiciness, we use the method of wet salting. Washed and towel-dried meat, immerse it completely in the marinade. For example, mix with 1 liter hot water, 2.5 tsp salt, 0.5 tbsp. l coriander, pinch provencal herbs, 2 chopped bay leaves. Immerse the meat in the brine only when it has cooled. Let the meat marinate for 3-6 hours.
- As the meat stands, we take it out and dry it with towels, rub it with salt, coriander, and 1 tsp of Provence herbs to add flavor.
- We cut the garlic so that they can stuff a piece, first, make punctures in the meat with a knife for this purpose.
- We tie a piece with a thick thread, in the form of a grid and place it in a sleeve, making 3-4 small holes in it.
- We preheat the oven to + 180 degrees. Bake until cooked, which we check with punctures with a fork, knife or toothpick.
- When the dish is ready, let it stand for 15 - 20 minutes.
Pork baked in the oven in mayonnaise and mustard
Ingredients:
- meat - 0.8-1 kg,
- 1 st. l mustard,
- sour cream and mayonnaise 2 tbsp. l,
- any spices, black ground pepper, salt and garlic to taste,
- vegetable oil.
Cooking:
- We put the oven on heating to 180 degrees. And we make a coating by mixing mayonnaise, mustard, sour cream, pepper and herbs.
- We stuff a piece of pork with garlic, salt and coat.
- We spread it on a baking sheet greased with vegetable oil.
- Place in the oven for 18-20 minutes to firm up.
- Then add water by 1.5 cm into a baking sheet, cover it with foil and leave for 60 - 65 minutes.
- After an hour, check the meat. We remove the foil. There should be some water left. And keep again in the heat of the oven until a crust forms.
All is ready! Can be eaten cold and hot.
Oven-baked marinated pork tenderloin recipe
The ideal parts of meat for cooking boiled pork are the inside of the ham, pork neck or tenderloin. The brisket is harder to work with.
Ingredients:
- 1.5 - 2 kg pork tenderloin,
- 2 small heads of garlic,
- 2 medium onions,
- a mixture of 1 tsp with a slide of dry mustard,
- 1 tsp salt, 1 tsp spices and pepper.
Cooking:
- Cut the garlic cloves lengthwise into pieces and sprinkle in a mixture of pepper and salt.
- Finely chop the onion and add the mustard.
- Coat the cuts.
- We rub a piece with an onion-mustard mixture and put it in the cold for a couple of hours. You can not marinate.
- We bake a piece wrapped in foil at + 200 degrees for a couple of hours.
- Slightly open the foil 15 minutes before the oven turns off so that the meat is browned.
Boiled ham with milk and spices
Such pork does not require a marinating process. It turns out juicy and ruddy.
Ingredients:
- pork 1 - 1.2 kg,
- 0.5 l milk,
- 4 - 5 cloves of garlic.
Spices: 3 - 5 pieces of cloves, 7 - 8 pieces of cardamom, 0.5 tsp with a slide nutmeg, 1 teaspoon thyme, salt and black pepper to taste.
Cooking:
- Cut 2 - 3 garlic cloves in half, crush the other 2 under pressure.
On a note!
At this stage, the meat does not need to be salted.
- Rub the piece with the mixture grated garlic with spices.
- I put it in shape. Better deep.
- Warm, but not boiling milk with cardamom and thyme, pour into the mold from the side, without pouring the meat on top, to a wall height of 2 - 3.5 cm.
- Add the garlic cloves to the milk and cover tightly with foil.
- We heat the oven to + 210 - 220. Bake the meat for 25 minutes. Then we reduce to + 170 degrees and continue to bake for another 45 minutes. If the milk has evaporated, add more.
Attention!
For all the time, as the bulk of the milk has evaporated, pour the rest with a spoon. This will make the crust on the ham.
- After an hour of baking, remove the foil and add a piece on top. We continue to bake open form another 30 minutes until ready.
Suitable sauces for oven-roasted pork
Any meat that was baked in the oven, no doubt, will not leave anyone indifferent because of unique aroma, tender structure and juiciness. You always want to dip a tidbit in a sauce that will harmonize perfectly with it.
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Fragrant, juicy pork baked in a piece in the oven - great choice meat dish for the holiday. You can serve it hot by laying it on big dish surrounded fried potatoes, fresh or pickled vegetables, herbs, rice. Or cool and cut into slices - you get a wonderful cold appetizer, tastier and healthier than store-bought sausages.
And in one, and in another version, the meat will be very tasty - tender, soft, juicy, with aromas of spices and spices. It is better to pickle it the day before, in the evening, and keep it in the refrigerator for 10-12 hours or even a day, long pickling will benefit. And you can also bake a piece of pork in advance, and before serving, warm up or make cold cuts from cold meat. Although, for my taste, piping hot is tastier, I try to time it so that I can get it out of the oven and immediately on the table.
Oven baked pork recipe
- Lean pork piece - 800 g;
- table salt (or rock) - 1 tsp;
- garlic - 3 large cloves;
- coriander peas, black peppercorns - 1 tsp each;
- ground sweet paprika - 1.5 tsp;
- cloves - 5-6 pcs;
- white peppercorns - 0.5 tsp. or 1/3 ground;
- French mustard (with grains) - 2 teaspoons.
How to bake pork in the oven with a whole piece
It may seem to you that there are too many spices, then reduce the amount and select a fragrant bouquet to your taste. According to this recipe, baked pork will turn out to be spicy, with a crust of spices. Grind all the peas in a mortar along with cloves. Then mix with paprika and coarse salt, the usual cookbook. We cut the garlic cloves thinly, into plates. Roll in aromatic spice mixture.
Wash a piece of pork, wipe it with a towel, but not dry, but so that the moist surface remains. We pierce the meat with a knife, take the knife to the side without removing it from the puncture. We insert a garlic clove into the hole, push it deeper into the pulp with your finger. We take out the knife, the hole immediately closes, and the garlic is closed on all sides. This method is convenient in that when you rub a piece with spices, the garlic will not fall out.
Sprinkle the wet surface with ground spices, rub deeper with your hands, massaging the meat from all sides.
Coat the top french mustard. It is not spicy, but rather needed for a more “textured” crust on a baked piece of pork. We leave the pork to marinate in a bowl with a lid or wrap it tightly with a film, put it in the refrigerator for at least 8-10 hours, but I usually keep it overnight or about a day. Take the meat out an hour before baking to warm it up a bit. We turn on the oven, we need a temperature of 200 degrees. To bake pork with couscous in the oven, you will need a form with sides and foil. Put the meat into the form, cover it with foil on top.
Let's put in hot oven, I bake at medium level at 200 degrees. After 40-45 minutes, remove the foil, lower the temperature to 180 degrees. Bake for another 10-15 minutes, then increase to 220 degrees to brown the meat. After five minutes, turn off the fire.
How long to bake pork in the oven
Pieces of meat of different sizes are baked different time and at different temperature. Standard recommendations: no big piece pork weighing 1-1.2 kg. it will take an hour and another 10 minutes for safety net, the temperature is 180-200 degrees. Look at the strength of your oven - if it is weak, then 200 degrees, if it bakes well and quickly, then 180 is enough. After turning off the fire, leave the meat for 10-15 minutes to "rest"
For a large piece, the time is calculated according to this principle: for every 500 grams of meat (pork) 30 minutes at a temperature of 180-190 degrees + another 30 minutes for baking. For example, to bake a 2-kilogram piece of pork, it will take 2 hours and 30 minutes.
The time also depends on the shape of the piece: thick, but short, high or rounded (shoulder, neck, apple) requires more time to bake than long and thin (tenderloin, fillet).
To get the meat golden brown, shortly before the end of cooking, you need to open the foil or cut the baking bag. The aroma of pork baked in a piece in the oven will be such that you barely have the patience to wait until the meat is ready!
Baked pork is an international dish, recognized by chefs around the world. It can often be found in restaurants and during festive feasts. And for a pleasant family dinner, it is just perfect, does not require any special skills and quickly flies off the plates.
Pork itself is quite tender and juicy meat. In the oven, all these qualities are not only preserved, but also enhanced. For pork dishes, brisket, loin, ham, shoulder or neck are suitable. It is best if a small streak of fat is present in the meat. The pork itself should be fresh, not frozen, of a pleasant shade.
There are several ways to cook pork in the oven. If we are talking about a whole piece, then it can be baked in a sleeve or foil, add vegetables, herbs and garlic. You can experiment even more with chops using oranges, pineapples, cheese, tomatoes, mushrooms, etc.
An important point in cooking pork in the oven is the right marinade. There are a lot of recipes for it, so everyone can choose their own. perfect option. Onions, fresh vegetables, fruits, honey, prunes, mustard, mayonnaise, white wine or lemon juice are best suited for this. Spices do not need to be added to the marinade.
Pork is served with a side dish. To cooked meat you can cook any sweet and sour sauce taste.
Pork in foil is especially soft and tender. With this method of preparation, all the juice remains inside the meat, and vegetables baked with it give additional juiciness. Any part of boneless pork is suitable for the dish. You do not need to salt the meat, just add black ground pepper. Instead of lemon, you can take half a glass of white wine.
Ingredients:
- Pork - 800g;
- Onions - 2 pcs;
- Tomatoes - 2pcs;
- Spicy Green pepper- 1 PC;
- Lemon - 1pc;
- Pepper.
Cooking method:
- Cut the onion into rings, tomatoes into thin circles;
- Put the vegetables in a deep bowl and squeeze lemon juice on them, pepper;
- Place the meat in the resulting marinade and leave for 1.5-2 hours;
- Put the onion on an unfolded sheet of foil in one layer;
- Put the meat on the onion and cover with circles of tomatoes;
- Cut the pepper lengthwise into two parts and place on top of the tomatoes;
- Wrap the foil and transfer the meat to a baking sheet;
- Bake in the oven at 200 degrees for 1 hour 15 minutes.
Interesting from the network
To bake pork in the oven, in addition to the meat itself, you only need spices and garlic. The dish will turn out more juicy if you choose the right part of the pork (the meat should be with layers of fat and without bones). For cooking, you can use a baking sleeve or foil.
Ingredients:
- Pork - 800g;
- Garlic - 5 cloves;
- Bay leaf - 2 pieces;
- Butter - 1 tbsp;
- Mustard - 1 tablespoon;
- Salt pepper.
Cooking method:
- Rinse a piece of pork, dry it, grate with salt and black pepper;
- Transfer the pork to an unfolded cling film, put bay leaves on top;
- Wrap meat tightly in plastic wrap and refrigerate overnight.
- Before cooking, remove the film from the meat, put a large piece of foil on a baking sheet;
- Lubricate the foil with melted butter and lay out the pork;
- Cut garlic cloves in half;
- Make small cuts in the meat and place garlic in the resulting recesses;
- Lubricate the pork with mustard over the entire surface;
- Wrap the foil and place the baking sheet in the oven;
- Roast pork for 1 hour at medium temperature.
Pork chops in the oven real holiday for lovers meat dishes. You can buy portioned steaks, or use the neck. In the second case, it is important that the chops do not turn out too thin. It is necessary to cut pieces of at least 2-2.5 cm in thickness. The highlight of the dish will be pineapples and honey marinade, which will give the pork a sweetish aftertaste.
Ingredients:
- Honey - 100g;
- Canned pineapples - 1 can;
- Pork - 800g;
- Mustard (dry) - 1 tbsp;
- Salt pepper.
Cooking method:
- Rinse the meat, pat dry and cut into portioned pieces;
- Cover the pieces with cling film and beat off;
- Make a small cut along each chop and put a slice of pineapple into it;
- Pour 100 ml of juice from a jar of pineapples, add mustard, honey, salt and pepper to it. Mix;
- Pour the chops with the resulting sauce and leave to marinate for 1 hour;
- Put the chops on a baking sheet and cook at a temperature of 180 degrees for 1.5 hours.
Now you know how to cook pork baked in the oven according to the recipe with a photo. Enjoy your meal!
Pork baked in the oven is the perfect option for a hearty and delicious dinner. Complementing juicy meat suitable garnish, you can create full meal for holiday table, or just to diversify the home meal. If Roast Pork Isn't for You signature dish, then you will need helpful tips from experienced chefs
- When baking meat in foil, be sure to make sure that it is tightly wrapped. Otherwise, the pork will lose its juiciness;
- Before cooking, the meat must be washed, dried and removed from contaminated or damaged parts;
- How much to bake pork depends on the maximum temperature allowed in a particular oven. At 200 degrees, it will take 1-1.5 hours, but if heating to 300-400 degrees is possible, then the time will be at least halved;
- It is best to leave the pork in the marinade overnight, or if the dish is urgent, at least 2-3 hours.
According to popular belief, baked pork is a man's food, and only men can cook it. This has its own logic and its own memory: primitive hunters, a fire in the center of the tribal camp, half-baked meat of a wild boar ... And yet, or therefore, without challenging the palm of the strong half of humanity in such an important issue, the historical woman modestly settled down next to the historical man and found out all his culinary secrets.
But of course, of course, frying meat, especially baking it, is still a man's business. And point.
What's in it: How to cook 4 sumptuous holiday recipe
+ cooking secrets
Baked pork with apples
A festive classic that will decorate the table of any income. main ingredient- low-fat pork, supplying the body with vitamin B1. Carbohydrate lovers and alcoholic beverages really need this vitamin. Treating yourself to just a modest portion of roast pork, you will provide yourself with daily requirement in him.
An ideal addition to pork roast is potatoes or pasta for satiety and sauerkraut as a supplier of vitamin C. Ascorbic acid will help in the absorption of iron, which is rich in pork.
Calorie content - 560 kcal. Yes it high-calorie dish. The difficulty level is medium.
What you need
for 4 servings
- 4 onions (about 200 g)
- 3 large apples (about 450 g total)
- 1 teaspoon fennel seeds (or dill)
- 6 black peppercorns
- 1 tablespoon grainy mustard
- 1 teaspoon dried marjoram
- 800 g lean pork
- coarse salt, freshly ground pepper
- 250 ml Apple juice sugarless
- 250 ml cream 10%
How to bake pork with apples
1 Peel the onion and cut into 2 cm cubes. Wash apples, cut in quarters, remove seeds.2 Spice paste. Grind fennel and pepper in a mortar, mix with mustard and marjoram.
3 Washed and dried with paper towels, rub the pork with a thick layer of spice paste, then the meat will get a delicious crispy crust, under which you will find juicy tender meat. Salt to taste.
4 Heat the oil in a frying pan and fry the meat for 1-2 minutes on each side over high heat until reddened. Then remove the pork and fry the apples and onions in the remaining meat juice in the same pan - this will take 3-4 minutes.
5 Return the roast pork to the skillet and place in the preheated oven. Bake at 180°C for 60-90 minutes. Readiness depends on the stove and the age of the meat, so check it with a knife!
6 Remove the roasted pork, wrap in aluminum foil and leave to rest for 10 minutes.
7 Sauce. Put the onion-apple roasts in a frying pan on the stove. Pour in apple juice. When liquid is reduced by about half, add cream. After a minute or two, season with salt and pepper and remove from heat.
8 Cut the meat into pieces and serve with apples and onions.
How to check the readiness of meat?
Readiness is checked with a knife. When you pierce the meat, the knife should go into it easily and release clear juice. If the juice is red, the pork is not ready.
Baked pork with cumin
In terms of calories, this recipe can be classified as moderate. Still, not 500 or 400, but only 311 calories. In the described way, very juicy pork is always obtained. And very fragrant. Loin is used. The difficulty level is medium.
What you need
- 1 tablespoon butter
- 1-2 tablespoons olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 0.9-1 kg pork (boneless loin)
- 2 teaspoons cumin, finely chopped
- salt pepper
- 200-250 ml hot chicken broth
- 1 cup good white wine
- 2 tablespoons flour
How to bake pork in the oven with cumin
1 In a frying pan, melt butter + olive oil over medium heat, sauté, stirring, onion and garlic until golden color(this will take about 8 minutes). Transfer to a heavy deep frying pan (baking tray, baking dish).2 Sprinkle the meat with cumin, salt, pepper, place on top of the " onion pillow” and put the preheated in the oven. Roast the pork at 170°C for 30-40 minutes.
3 After the specified time, open the oven, pour the hot broth and white wine into the dish, and let the oven continue to roast the meat. She will need about the same amount of time, i.e. another 30-40 minutes.
4 When the pork is ready, transfer it to cutting board let cool for 15 minutes and slice.
5 now delicious sauce. It is prepared with the liquid that remains after roasting the meat. Place the skillet over medium heat and bring the meat juices to a boil. Whisk about half a cup of hot liquid with flour, then return to the pan and cook, stirring, until thickened (about 2 minutes). Pour the roasted pork with this sauce when serving.
Austrian baked pork
Austrian meatloaf filled inside with fried pumpkin seeds and carrots, which partly neutralizes its fat content and adds meat useful properties. But these additions do not save from calorie content: calorie content is 400 kcal. The recipe clearly does not involve caring for a slender waist.
If you want to make the dish more dietary, try replacing pork with chicken. Use chicken breasts to make rolls.
Difficulty level: difficult.
What you need
for 4 servings
- 2 tablespoons pumpkin seeds
- 2 carrots (about 200 g)
- 4 pork rolls (blanks made from tenderloin, each 200 g)
- Salt pepper
- 2 heads onion or a large shallot
- 2 garlic cloves
- 2 tablespoons oil
- 1 teaspoon paprika
- 100 ml dry white wine
- 400 ml chicken broth
- 150 ml cream
How to roast pork the Austrian way
1 Toast the pumpkin seeds in a frying pan. Put on a plate, cool and chop coarsely. Grate peeled carrots on a coarse grater.2 Prepare the rolls. Strips of meat (height 3 cm) beat off moderately with a hammer. After drying with paper towels (rolls should not be wet), place on a work surface and sprinkle with coarse salt. Crumble pumpkin seeds and carrot sticks on top. Salt again. Roll the meat into rolls and stab with toothpicks.
3 Finely chop the onion and garlic. Heat the oil in a deep wok and fry the rolls over high heat for a few minutes on all sides. Then remove them from the pan and in the same oil, turning the heat down, simmer the onion and garlic for no more than a minute. Add tomato paste, chili powder to them and, stirring, hold on fire for another minute.
4 Pour the wine into the food, bring to a boil over high heat. Boil the broth separately. Pour the broth into the pan and put the rolls there. Simmer them over medium heat for 30-40 minutes or over low heat for an hour and a half: during this time they will become soft.
5 Remove the pork from the pan. Cool and wrap in aluminum foil. Bake in an oven preheated to 180 degrees for another 30-40 minutes. (may take longer depending on meat and oven). Readiness check with a knife.
6 During this time, prepare the sauce. Add to skillet meat juice with carrots and pumpkin seeds cream. Bring to a boil, season with salt and pepper.
7 Serve the baked pork in rolls with the sauce.
Marinated roast pork
Fillet is one of the most dietary parts of pork. It is a valuable protein, rich in such nutrients like B1, B2, niacin, iron and zinc. Lean roast pork is a great support for the nervous and immune system. Calorie content - 302 kcal.
Difficulty level: medium.
What you need
For 6 servings
- 1 orange
- 2 chili peppers
- ½ lemon (juice)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 pork loin pieces (600 g each)
How to bake pork in an orange marinade
1 You will need orange peel and squeezed juice of 1 orange. Get ready.
2 Cut the chilli in half lengthwise, remove the seeds, wash and finely chop.
3 Mix the prepared ingredients with 1 tablespoon of oil, lemon juice and tomato paste and place in a well-sealed marinating bag (you can also use a container with a lid in which you will marinate the meat).
4 Place the pork fillet in the marinade, shake the bag well and refrigerate for 3 hours.
5 After the specified time, you can remove the pork from the marinade. Put the meat in a preheated pan, lightly oiled, and fry over high heat for 1 minute on each side.
6 Place the meat in the oven on the wire rack, bake for about half an hour at a temperature of 180 degrees. To keep the meat from drying out, baste it with the marinade from time to time. Readiness check with a knife.
7 Under the meat in the oven, it is recommended to put a baking sheet with water so that pork fat flows there.
A few cooking secrets for roasting pork
How to make meat juicy? How not to dry out?
1. Bake with pre-marination. While the pork is in the oven, baste the meat with the marinade from time to time.
2. Bake in a plastic sleeve or aluminum foil. Then the juice that will exude the meat will remain inside and will moisten the pork, preventing drying out. Don't forget to pierce the sleeve with a fork in several places!
3. Pre-stew the meat over low or medium heat in a saucepan or pan until it becomes soft, and then bake for 15-30 minutes over high heat (220 degrees). The meat in this case is very juicy and soft. Another bonus is the rich crispy crust. If you are making pork in foil, open the foil. Be sure to water the meat with your own juice!
4. Bake in the oven "in liquid". That is, in the form in which the pork will be baked, pour boiling water or broth and simmer until tender.
5. First, fry the pork over high heat for 1 minute on each side, and then bake at a temperature of 180 degrees.
6. Famous cooking trick: wrap (overlay) pork with slices of bacon or ham and cook in the oven with them, and then discard them.
When to salt?
Salt - just before frying (baking). It is not recommended to add salt to the marinade: salt in this case will draw juice from the meat.
Use coarse salt.
What is the best alcohol to use in a recipe?
You can use dry white wine, brandy, vermouth, apple cider. Do not use red wine, it is too heavy for pork. Apple juice, lemon juice, light wine vinegar are good as the basis of the marinade.
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