There are many secrets from experienced chefs that will help the housewife cook truly tasty, tender and soft pork in the oven. To do this, you need to choose the right piece of meat, maintain the correct baking temperature, take care of the marinade, sauce and other important points.

Among the recipes for pork baked in the oven, there are options for every taste: from soft boiled pork for sandwiches to a diet dish for those losing weight.

Pork is a difficult meat to cook. You can make just a couple of mistakes and end up with a dry, tough dish.

To prevent this from happening, you should use the secrets of experienced chefs. They relate to the choice of part of meat, the size of the pieces, preparation of pork, baking conditions and some other important points.

Which part of the meat carcass should you choose?

For baking in the oven, you can use any part of the pork carcass if you plan to marinate it for a long time and cook it in sauce. Under such conditions, even lean meat can be made tasty and juicy.

The nuances of preparing various parts are described in the table:

Part of the carcass Nuances of preparation
NeckIt is recommended to bake it in pieces. The finished dish will be tender and soft. True, treats made from the pulp of the neck are especially high in calories, so they are not suitable for those people who watch their figure
TenderloinTo make the dish more dietary, you should use pork tenderloin (lumbar part). This is the most tender meat of the entire carcass, since this place is not subjected to physical stress throughout the pig’s life. In addition, the lumbar region contains virtually no fat. It is better to bake such meat as a whole large piece in a sleeve/foil or cook shish kebab from it in the oven
HamIf you decide to use a ham for baking, you need to choose parts of the carcass that are minimally involved in the animal's movements - without accumulations of tendons and muscles. You can find them closer to the back and tail. The meat is cut into thin pieces, beaten, and poured with sauce. You can pre-wrap the juicy filling in pork slices
Meat on the boneTo cook delicious meat on the bone in the oven, you should take the ribs in a whole layer. They must be marinated for a long time before baking.

Preparing for baking

Regardless of which part of the carcass is selected, the first step is to thoroughly rinse it with cold running water, removing sand and other contaminants. This is especially true in cases where meat was purchased at the market. The washed piece of pork should be dried with paper towels.

You need to salt the meat immediately. For this it is better to use coarse salt. It is intensively rubbed into the surface of the meat with your hands. To taste, you can combine salt with freshly ground pepper or other spices. On top you need to coat the piece with any vegetable oil. If you plan to marinate the meat, the last step can be omitted.

A piece of pork must be pierced in several places with a sharp knife. This will allow the components of the marinade to better penetrate the meat fibers and saturate them with a bright taste.

The salted and spiced piece is immersed in the selected marinade. It can be:

  • oil with dry herbs and small pieces of chili pepper;
  • soy sauce with honey;
  • mustard with any seasonings;
  • any other options to the taste of the hostess.

You need to leave the meat in the mixture for at least a couple of hours. It is advisable that the pork lie in the marinade for 20–24 hours.

In order for the meat to turn out golden brown, you need to choose open dishes for baking - ceramic molds, cast iron baking sheets. If you cook pork in pots, dough, a special sleeve or foil, it will bake in its own juices and become more tender and soft.

Time and temperature

You cannot cook pork medium rare or rare. For such options, only beef is suitable.

There are several ways to cook pork in the oven. It all depends on what result the cook plans to get - juicy, soft slices or pieces with a crispy crust:

  1. 1. High temperature method. To obtain golden brown meat, you must first place it in an oven preheated to 200–230 °C and cook for 10 minutes to half an hour. The exact time depends on the size of the slice. So, it is better to bake small pieces of pork at 200 °C for approximately 10–14 minutes. Then the oven temperature is reduced to 170 °C and cooking of the meat continues. You need to calculate 20-30 minutes for every half kilo of pork.
  2. 2. Low temperature method. It will allow you to cook the most tender meat (without crust). True, the cooking time in this case will increase significantly. The prepared pork is placed in the oven, preheated to 120–150 °C, and cooked for 2–2.5 hours. It is impossible to name the exact time: it will depend on the operation of the stove and the size of the piece of meat.

A special thermometer will help determine the readiness of the dish. The temperature of the cooked pork fibers should rise to 73–77 °C. Without a thermometer, you can determine whether the meat is completely baked by piercing it with a sharp thin knife. If a clear liquid free of blood comes out from the cut, then you can remove the dish from the oven.

Place the cooked pork on a hot plate, cover with foil and leave warm for 20–25 minutes. This will allow the meat juices to distribute evenly throughout the slices. For the same purpose, you can simply leave the meat in the cooled, turned off oven on a baking sheet.

Secrets of cooking and serving

To make a baked pork dish successful, you should remember some secrets:

  • You cannot put meat in a cold oven: in the first minutes of heating it will lose all its juice.
  • If any part of a piece of pork begins to burn while the rest is still raw, you need to cover it with a piece of foil.
  • The best additions to such meat would be dry or fresh garlic, cumin, allspice and ground black pepper.

Cooked pork from the oven can be served with various sauces. It can be:

  • regular ketchup or its mixture with mayonnaise;
  • simplified tartare made from sour cream/yogurt, garlic and herbs;
  • any other to taste.

Quite simply, a sauce for meat can be prepared from the juice remaining after it is baked in a mold. The liquid needs to be drained, then simmer any vegetables in it (for example, chopped onions, carrots, yellow bell peppers, garlic, tomatoes), and then puree with a blender.

Recipes

Pork is best combined with mushrooms, tomatoes, cheese and prunes.

"Accordion" with mushrooms

Ingredients:

  • 1.3 kg pork;
  • 1 large tomato;
  • 6–7 champignons;
  • table salt, freshly ground pepper, sweet paprika, any mixture of seasonings for meat;
  • 1/3 tbsp. quality olive oil;
  • 4–5 cloves of garlic;
  • 100–150 g hard/semi-hard cheese.

Preparation:

  1. 1. Rinse and dry a smooth rectangular piece of meat without fat.
  2. 2. Cut into segments of medium thickness in the form of an “accordion” (without cutting to the end).
  3. 3. Coat the pork with a marinade made from olive oil, crushed garlic, salt and spices. Cover the bowl with meat with cling film and put it in a cool place for 2 hours. You can immediately marinate the pork in a rectangular form in which it will be baked in the oven.
  4. 4. Rinse the mushrooms and tomatoes. Clean the champignons. Chop both ingredients into thin slices. Do the same with cheese.
  5. 5. Place pieces of filling between segments of marinated meat. Sprinkle additional pork seasoning on top.
  6. 6. Cover the top of the mold with two layers of foil (shiny side down).
  7. 7. Preheat the oven to 190°C. Send a container with meat “accordion” into it.
  8. 8. Cook the dish for 60 minutes. Next, reduce the temperature by 20°C and continue cooking the meat for another half hour.
  9. 9. At the end, you need to turn off the oven and leave the dish in it for another 20 minutes. The meat will release a large amount of juice. You can cook rice, pasta or potatoes in it as a side dish.

Pork tenderloin in soy sauce

Ingredients:

  • 650 g pork tenderloin;
  • 1 tbsp. l. granulated garlic;
  • coarse salt to taste;
  • 70 g leeks;
  • 1/3 tbsp. classic soy sauce;
  • Cherry tomatoes;
  • 2 tbsp. l. tomato paste;
  • a mixture of peppers and Italian herbs.

Preparation:

  1. 1. Mix spices in a miniature bowl, grind if necessary.
  2. 2. Pour classic soy sauce without additives into the spices and immediately add tomato paste. Mix all ingredients thoroughly. If you want to add sweetness to the finished meat, you can use pomegranate sauce along with tomato paste.
  3. 3. Lightly chop the washed and dried pork into one piece. Then tie it with strong culinary thread so that the meat retains its shape during long-term heat treatment.
  4. 4. Cover the top of the pork generously with marinade, leaving 2-3 tbsp. l. Leave the meat at room temperature for two hours, then refrigerate for another 5-6 hours.
  5. 5. Line a round, open baking dish with foil (shiny side up). Place large leek rings on the bottom of the container. Their quantity can be changed to taste. The more onions, the tastier the finished dish will be. Pour the marinade set aside over the vegetable rings.
  6. 6. Place the marinated meat on the resulting vegetable bed. Pour the remaining marinade in the bowl on top.
  7. 7. Seal the pork with foil.
  8. 8. Send the form to the oven, preheated to 180 degrees. Place it on the middle level, and place a baking tray with hot water on the lower one.
  9. 9. Bake the meat for 180 minutes.
  10. 10. Cut the foil and leave the pork in the oven for another 20-25 minutes until browned. Cool the finished meat directly in the marinade.

Such an original step-by-step recipe will allow the hostess to prepare a treat worthy of a festive table. All that remains is to remove the culinary string, cut the baked pork into thin slices and add cherry tomato halves.

Pork carbonate

Ingredients:

  • 650 g pork pulp with a thin layer of lard;
  • 2 onion heads;
  • 1/2 tsp. coriander seeds;
  • 1–2 pinches of fine salt;
  • 3–5 sprigs of fresh thyme;
  • 1 teaspoon each of freshly ground and allspice black pepper (peas).

Preparation:

  1. 1. Grind the spices in a mortar.
  2. 2. Sprinkle the washed and dried piece of pork with the resulting mixture and add salt. Seasonings must be intensively rubbed into the surface of the meat.
  3. 3. Cut the onion into medium rings or half rings.
  4. 4. Lay a large piece of foil on the table, shiny side up. Place pieces of onion on it approximately in the shape and size of a piece of meat.
  5. 5. Place pork on top. Cover it with thyme sprigs.
  6. 6. Seal the foil tightly so that the meat juice does not leak out of the “envelope” during baking. Place the workpiece in a cool place for 1 to 24 hours.
  7. 7. Place the meat in foil on a baking sheet and place it in an oven preheated to 180°C.
  8. 8. Cook the carbonade for 45–55 minutes.
  9. 9. Leave the resulting dish in the cooling oven for half an hour.
  10. 10. The onion remaining in the foil “envelope,” along with the meat juice released during baking, should be pureed in a blender, spices and salt added to taste and served as a sauce for the carbonated pieces.

Pork in Crimean style

Ingredients:

  • 1.3 kg pork ham;
  • 1.5 tbsp. l. spice mixture for pork;
  • 5 tbsp. l. classic mayonnaise;
  • 10 pieces each of pitted prunes and dried apricots;
  • 1 tbsp. l. grain mustard;
  • 2 tbsp. l. cognac without flavorings;
  • 1/3 tbsp. drinking water;
  • 1 tomato;
  • 150 g grated parmesan;
  • 30 g fresh ginger root;
  • coarse salt to taste.

Cooking pork in Crimean style:

  1. 1. On a washed and dried whole piece of meat, make cuts across the grain, leaving a portion of approximately 0.5 cm untouched. The width of the slices should be about 2 cm.
  2. 2. First, rub the meat slices with coarse salt to taste, then cover with a mixture of spices.
  3. 3. Wash all dried fruits and place them in a saucepan. Pour water and alcoholic drink into them. Send the container to low heat. Add peeled and finely grated fresh ginger. Simmer the mixture until all the liquid has evaporated and the dried fruits have softened. Stir occasionally.
  4. 4. Thoroughly coat the prepared meat with mayonnaise, treating the cut pieces on all sides. If necessary, the amount of sauce can be increased.
  5. 5. Distribute softened dried fruits between segments.
  6. 6. Mix the remaining mayonnaise with mustard. Place it in small portions on prunes and dried apricots. Send small pieces of fresh tomato there, cut together with the skin.
  7. 7. Top everything with grated Parmesan.
  8. 8. Cover the workpiece with foil and marinate in the cold for at least 2.5–3.5 hours.
  9. 9. Next, you need to immediately transfer the meat to the oven, preheated to 200 °C. First, cook the meat for 90 minutes, covered. Then remove the foil and let the pork and cheese crust brown.

The finished meat with mustard and mayonnaise will be juicy, tender and tasty. When serving, you can cut the segments to the end and arrange them in portions.

Meat with potatoes in sour cream

Ingredients:

  • 350 g pork;
  • ground pepper;
  • 4–5 medium potato tubers;
  • 1 tbsp. fat sour cream;
  • 1.5 tbsp filtered water;
  • salt, fresh herbs to taste;
  • vegetable oil;
  • 1 piece each onions and carrots;
  • Bay leaf.

Cooking pork with potatoes:

  1. 1. Cut the prepared meat into small pieces. Immediately pour them into a ceramic baking dish greased with vegetable oil.
  2. 2. Wash the onions and carrots, peel and finely chop. Spread over meat.
  3. 3. Scatter small potato cubes.
  4. 4. Add salt to the water, add pepper and bay leaf to it. Mix with sour cream. Pour the liquid over the food in the pan.
  5. 5. Cover the container with a lid or foil.
  6. 6. Place in an oven preheated to 190–195 °C.
  7. 7. Cook the dish for a little over an hour.
  8. 8. Remove the covering, sprinkle with chopped fresh herbs and serve immediately.

This simple method will allow you to quickly prepare a hearty, complete meal for the whole family. You can complement it with an assortment of pickled vegetables.

Buzhenina

Ingredients:

  • 1.3 kg boneless pork;
  • 2 tsp. coarse salt;
  • 0.5 tsp each ground red and black pepper, ground nutmeg;
  • 2–3 sprigs of fresh rosemary;
  • 5-6 garlic cloves.

Preparation:

  1. 1. Mix mashed garlic and spices in a bowl.
  2. 2. Place half of the rosemary leaves in a container for marinating pork.
  3. 3. Rub the washed and dried meat into a whole piece with the mixture from the first point.
  4. 4. Place in a mold with rosemary. Scatter the remaining leaves on top.
  5. 5. Cover the container with film and put it in a cool place overnight.
  6. 6. In the morning, wrap the meat tightly in a large sheet of foil. Place on a baking sheet with water.
  7. 7. According to this recipe, it is correct to bake pork first for 70 minutes at 190 °C, and then for another 50 minutes at 160 °C.

The finished treat should be cooled completely in the oven without unrolling the foil. The resulting soft and tasty boiled pork will be a healthy substitute for sausage.

Pork ribs with sage

Ingredients:

  • 1/2 kilo pork ribs;
  • 2 tsp. adjika;
  • 2 tsp. honey;
  • 4 tbsp. l. olive oils;
  • 3 tbsp. l. lime juice;
  • 1/2 tsp each ground red and black pepper;
  • 3 sprigs of sage;
  • salt to taste;
  • fresh garlic if desired.

Preparation:

  1. 1. Prepare a marinade from honey, lime juice, oil, adjika and other dry ingredients.
  2. 2. Add mashed garlic.
  3. 3. Coat the meat on the bone with the resulting mixture. The ribs can be pre-chopped with a wide knife or cooked in a single layer.
  4. 4. First, leave the pork to marinate in the cold for 2.5–3.5 hours.
  5. 5. Then wrap it in foil, placing sage sprigs on top.
  6. 6. Bake for 80–90 minutes at 190°C. Then cut the foil, pour the juice over the meat and leave in the oven for another 20-25 minutes. Serve with mashed potatoes and homemade pickles.

Dietary pork in the oven

Ingredients:

  • 3 strips of pork skin;
  • 2 tbsp. l. dry Italian herbs;
  • 1 tbsp. l. dry rosemary;
  • 2 tsp. salt;
  • freshly ground black pepper - optional;
  • olive oil.

Preparation:

  1. 1. Cut each meat strip into 2 parts, rinse and dry.
  2. 2. Mix salt, pepper, rosemary, Italian herbs. Apply mixture to 5 meat strips.
  3. 3. Place the prepared pieces of meat on top of each other, sprinkling with small pieces of garlic.
  4. 4. Add the unseasoned strip last. Secure the meat with twine. The pork skins should be on the outside.
  5. 5. Lubricate the resulting structure with olive oil. Sprinkle the skins with salt.
  6. 6. Bake the meat at 250°C for approximately 80 minutes.
  7. 7. Then cook the pork for another half hour at 180°C.

Lastly, you need to turn on the grill function in the oven and leave the meat in it for another quarter of an hour. Serve the dish with a light vegetable salad.

Pork neck with vegetables in a mustard coat

Ingredients:

  • 1 kg pork neck;
  • 2 tbsp. l. Russian mustard and 1/2 tbsp. grain;
  • 1 pod of sweet bell pepper;
  • 2 tbsp. l. vegetable oil;
  • 1 onion;
  • 3–4 garlic cloves;
  • 1 tsp. ground paprika;
  • 1 carrot;
  • 0.5 tsp. fine salt;
  • a couple of pinches of any spices for meat.

Preparation:

  1. 1. Chop the garlic in any convenient way.
  2. 2. Mix it with butter, salt, Russian mustard, and all the spices stated in the recipe. Grind the resulting paste thoroughly.
  3. 3. Apply the marinade to a washed and dried whole piece of pork neck. Massage it thoroughly with your hands, rubbing the spices into the meat.
  4. 4. Cover the top of the pork generously with grain mustard.
  5. 5. Cover the container with meat with cling film. Leave it like this overnight.
  6. 6. Transfer the prepared pork to a baking sleeve.
  7. 7. Wash all vegetables, peel if necessary, cut into small cubes, add salt and mix. Sprinkle the mixture next to the meat.
  8. 8. Tie the edges of the sleeve tightly. Use a toothpick to make several holes for steam to escape.
  9. 9. Bake the meat in a sleeve for about 60 minutes at 180°C. Then cut the coating and cook the dish at the same temperature for another half hour.

You need to let the finished pork cool slightly right in the oven. Cut it into portions and serve. Roasted vegetables can be used as a side dish.

Meat baked with chicken in cranberry sauce

Ingredients:

  • 1.2 kg pork neck;
  • 1 medium chicken breast;
  • table salt and a mixture of peppers;
  • 1 tsp. assorted dry herbs;
  • 1 tbsp. l. olive oils;
  • 1 handful of dried cranberries and 1 full glass of fresh;
  • 4–5 garlic cloves;
  • juice from 1 large orange;
  • 1/2 tbsp. boiled water;
  • 2 tbsp. l. granulated sugar;
  • 1/2 tsp. corn starch.

Preparation:

  1. 1. For the sauce, mix fresh cranberries with citrus juice and water. Add sugar. Cook the mixture for a quarter of an hour.
  2. 2. Dissolve starch in cold water and pour it into the sauce in a thin stream. Cook the mixture for another 3-4 minutes.
  3. 3. Cut the washed and dried piece of pork neck into thick slices, but without cutting the meat all the way through. It should look like a kind of “accordion”.
  4. 4. Coat the meat with olive oil. Rub with salt, pepper, dry herbs for pork. Leave to marinate like this for 2 hours.
  5. 5. Cut the chicken fillet into pieces (according to the number of holes between the pork slices). Beat the bird and lightly salt it. Place it in the “accordion” between the meat pieces. Add dried cranberries there in small portions, add slices of fresh garlic.
  6. 6. Tie a piece of meat tightly with kitchen thread.
  7. 7. Lightly fry the resulting workpiece on each side in very hot oil.
  8. 8. Wrap the meat in 2-3 layers of foil. The coating should be dense, without holes.
  9. 9. Pour boiling water into the mold until the level is about 1 cm. Place the pork in the water in foil.

Bake the covered meat for 2 hours at 180°C. Then cut the foil, pour cranberry sauce over the pork and continue cooking for another half hour at 220 °C.

Glazed pork with vegetables and beer

Ingredients:

  • 1.7 kg boiled pork pulp;
  • 700 g raw potatoes;
  • 3–4 onions;
  • 1/2 tbsp. dark beer;
  • 2 tbsp. l. homemade orange jam;
  • 1 tbsp. meat broth;
  • vegetable oil;
  • salt, pepper, fresh thyme, dried cloves and bay leaf.

Preparation:

  1. 1. Dry the boiled meat. Make cuts in the form of large diamonds on its surface. Stick a dry clove into each.
  2. 2. Cut the potatoes into medium slices, the onion into small cubes. Fry in a heat-resistant frying pan until the potatoes are half cooked. Add thyme, bay leaf, salt and pepper to the products. Pour meat broth over everything. Place in the oven for half an hour at medium temperature.
  3. 3. Mix beer with citrus jam. Add some salt. Coat the boiled meat with the mixture, leaving a little beer marinade.
  4. 4. Place a piece of pork in the center of the stewed vegetables. Return the container to the oven for another half hour. Periodically remove the meat and brush with the remaining beer and jam mixture.

You can also add apples to this dish. They will make the taste of the treat even more original. Fruits cut into thin slices (right in the peel) are added to the pork about 10 minutes before cooking.

Medallions with prunes, nuts and garlic

Ingredients:

  • 600 g pork neck;
  • 200 g dried pitted prunes;
  • 50 g peeled walnuts;
  • 4 cloves of garlic;
  • margarine for frying;
  • salt.

Preparation:

  1. 1. Cut the pork into small oval pieces. Beat each medallion, add salt and fry in margarine on both sides until golden brown. Place on small squares of foil.
  2. 2. Cut prunes soaked in hot water into thin strips.
  3. 3. Mix it with chopped walnuts and crushed garlic. Place the resulting mass in small portions onto medallions.
  4. 4. Wrap the pieces tightly in foil.
  5. 5. Bake medallions in a hot oven for about half an hour. Serve the finished meat with boiled potatoes and pickled vegetables.

Spicy pork in the oven

Ingredients:

  • 1.2 kg boneless ham;
  • 5–7 cloves of raw garlic;
  • 1 raw peeled carrot;
  • 5 g each of grain mustard, sweet ground paprika, turmeric;
  • 1/2 small chili pod;
  • salt.

Preparation:

  1. 1. Rinse the meat and dry thoroughly with paper towels. Rub the prepared piece with salt.
  2. 2. To prepare the spicy marinade, put mustard, turmeric, paprika, chopped garlic and chili pepper into a blender bowl. Grind the ingredients until smooth.
  3. 3. Rub the mixture over the ham. Leave it in the spicy marinade for at least 3 hours.
  4. 4. Transfer the meat to a baking bag. Place salted slices of raw carrots next to it. Tie the sleeve. Make a couple of holes in it to allow steam to escape.
  5. 5. Cook the meat for about an hour at 170–180 °C.

The quantity of carrots can be increased. The vegetable will be soaked in meat juices during baking and will be an excellent side dish for spicy pork.

Exotic loin roll with pistachios

Ingredients:

  • 1 kg pork loin whole;
  • cream margarine;
  • 100–150 g raw peeled pistachios;
  • 2 cloves of raw garlic;
  • 60–70 g pre-grated parmesan;
  • salt.

Preparation:

  1. 1. Rinse the meat, dry it and cut it vertically in the middle, without reaching the end. Unfold it like a book.
  2. 2. Place garlic and peeled pistachios in a blender bowl. Grind. Mix nuts and garlic with grated Parmesan.
  3. 3. Distribute the resulting filling over the meat, leaving one edge empty (2 cm).
  4. 4. Roll into a tight, dense roll. Tie it with kitchen string.
  5. 5. First, fry the roll in melted margarine until lightly browned on each side.
  6. 6. Then wrap it in foil and put it in the oven for 70 minutes. Cook at medium temperature.

Before serving, cool the pork roll directly in the foil. Only then cut it into portions.

Pork chops baked in the oven

Ingredients:

  • half a kilo of pork pulp;
  • 2 pcs. onions;
  • salt, allspice;
  • 1 tbsp. l. vinegar;
  • 1/3 tbsp. water;
  • 100 g semi-hard grated cheese;
  • classic mayonnaise;
  • butter.

Preparation:

  1. 1. Cut the pork flesh into small slices. Beat with a kitchen hammer. Salt and pepper each piece.
  2. 2. Grease a baking dish with butter. Place the chops in it.
  3. 3. Cut the onion into half rings and pour in a mixture of water and vinegar for 10 minutes: this will remove the bitterness from the vegetable.
  4. 4. Squeeze the onion pieces from the liquid and spread them over the surface of the meat.
  5. 5. Grease with mayonnaise and sprinkle with cheese.
  6. 6. Bake the dish in the oven at 200°C until fully cooked. This will take 30-40 minutes.

Pork baked in the oven in its own juice with onions and peppers


Ingredients:

  • 1 kg pork pulp;
  • 2–3 tbsp. l. vegetable oil;
  • 3–4 onions;
  • 1 large sweet pepper;
  • 1 bay leaf;
  • salt and spices for pork.

Preparation:

  1. 1. Cut the pork flesh as for chops. Salt and rub with selected spices.
  2. 2. Cut the onion into medium half rings. Pepper - in small cubes.
  3. 3. Pour oil into the bottom of a deep cast-iron frying pan and place a layer of onions. Sprinkle pepper on top and distribute some of the meat. Add bay leaf.
  4. 4. Repeat layers until you run out of ingredients. The onion should also come last.
  5. 5. Cover the pan with an oven-safe lid. Bake for 35-55 minutes at 190-200 °C.

You can open the lid of the frying pan to check the readiness of the dish no earlier than half an hour later. If desired, at the end, decorate the resulting treat with fresh chopped herbs.

In principle, almost any pork is suitable for cooking in the oven. However, it is still believed that the most delicious are baked ham, neck or shoulder blades.

Pork baked in foil: step-by-step recipe

Ingredients:

  • 1 kg of meat;
  • 4 cloves of garlic;
  • 2 bay leaves;
  • salt;
  • sour cream or mayonnaise;
  • pepper, rosemary;
  • vegetable oil.

Prepare marinade for meat. Squeeze the mayonnaise into a bowl and add garlic cloves crushed into a pulp, bay leaves crushed into powder and the rest of the spices.

Coat the pork generously with the resulting sauce and leave to infuse in the refrigerator for 3-4 hours. Wrap the meat in foil and bake at 200°C for half an hour.

Remove the pork from the cabinet, make a cut in the foil and place back in the oven for another 15-20 minutes. This procedure is necessary to ensure that the meat is thoroughly browned.

Pork baked in foil is best served with boiled potatoes. This dish goes very well with summer vegetable salads.

Pork baked with vegetables in pots: a simple recipe

With vegetables, baked pork turns out lighter and does not seem so fatty.

Ingredients:

  • 600 g pork;
  • 2 pieces each - carrots, peppers, eggplants, onions;
  • 6 potatoes;
  • 4 sprigs of fresh dill;
  • 1 tbsp vegetable oil.

For cooking pork with vegetables, cut the eggplants into half rings. Remove the stalk. To rid eggplants of bitterness, salt them, soak in salt for 20 minutes and rinse in cold water.

Chop the onion and bell pepper into small cubes, carrots into strips, and tomatoes into half rings. First remove the peel from the tomatoes by scalding them with boiling water.

Rinse the meat with water and cut into cubes approximately 1.5x1.5 cm. Fry the pork over medium heat in a frying pan along with the onion until half cooked. Peel the potatoes and cut them lengthwise into 4-6 pieces.

Rinse the pots and place them in layers:

  • potatoes;
  • pork;
  • pepper;
  • carrots;
  • eggplant;
  • tomatoes.

Pour a little salt into each pot and fill it with about ¾ of boiled, chilled water. Place containers with pork and vegetables in an oven preheated to 200 °C. After an hour, remove the pots from the oven and add a sprig of dill to each.

Pork steaks with mustard and honey

This dish is ideal for a holiday table.

Ingredients:

  • 300-400 g pork;
  • 1 tsp thick natural honey;
  • 1 tsp strong mustard;
  • ½ tsp kebab seasoning;
  • 3 cloves of garlic;
  • pepper, salt.

Cut the pork for baking into thin steaks and lightly beat with a hammer. Prepare a marinade from crushed garlic, honey, mustard, salt and spices.

Brush the cut steaks on both sides with sauce and place them in the refrigerator to soften for about half an hour. You can skip this step if you wish. But in this case, the meat will take a little longer to bake in the future.

Place the marinated pork in a frying pan or on a baking sheet and bake in the oven at a temperature not exceeding 200 °C. The steaks will be ready in 40-45 minutes. This dish, like any other baked pork, of course, needs to be served hot.

How to bake pork with sour cream

Ingredients:

  • 500 g pork fillet;
  • 500 g sour cream;
  • onions and carrots - 1 piece;
  • vegetable oil.

To prepare this dish, cut the meat into pieces and place in a baking dish. Crush the garlic and mix the pulp with chopped green dill. Place the resulting mass into the meat and mix everything well.

Chop the onion and lightly fry in vegetable oil. Place the onion on the meat and pour sour cream on top. Salt and pepper the pork and mix everything thoroughly. Bake at 180°C for 45 minutes.

Pork baked with potatoes

Ingredients:

  • 600 g meat;
  • 1 kg of potatoes;
  • 100 g butter;
  • 2 onions;
  • mayonnaise and sour cream - 6 tbsp each;
  • 150 g cheese;
  • ½ cup broth;
  • 2 cloves of garlic;
  • coriander, dried herbs, thyme, ground pepper.

Wash the meat and dip with napkins. Cut the pork into steaks approximately 1 cm thick. Cover each piece with thin plastic wrap and beat.

To ensure that the meat bakes quickly in the future, rub spices and salt into it and leave to marinate for 15-30 minutes. While the pork is cooking, cut the onion into half rings. Peel the potatoes, cut into thin slices and salt. Large tubers must first be cut into two parts lengthwise.

Mix sour cream and mayonnaise and add crushed garlic to the mixture. Pour the sauce into the chopped potatoes and mix everything together.

Place pieces of butter on the bottom of the baking dish. Spread the meat over them. Place onions on top.

Pour meat broth or boiled water into the mold. Place potatoes with sour cream sauce on top of the meat and spread it evenly over the surface.

Preheat the oven to 180°C and place the mold in it. Bake the pork for 30 minutes, until the potatoes are golden brown.

After half an hour, remove the potatoes and meat from the oven and sprinkle grated cheese on top. Place the dish back in the oven for another 30 minutes.

Pork with pears step by step

Ingredients:

  • 1 kg pork neck;
  • 3 pears;
  • 100 g cranberries or lingonberries;
  • 50 ml red wine;
  • ¾ teaspoons salt;
  • 2 tbsp vegetable oil;
  • 2 pinches of nutmeg;
  • 1 tbsp lemon juice;
  • 1/3 tsp pepper;
  • salt.

To prepare the marinade, mix nutmeg, salt, pepper, oil and wine. Rinse the meat thoroughly and cut into slices about 1.5 cm thick, without cutting about 1 cm to the end. Coat the pork with marinade.

Wash the pears and remove the core and seeds. Cut the fruit into thin slices. Sprinkle each slice with lemon juice.

Place the meat on foil, folded in 3 layers. Insert a pear slice into each cut. Place cranberries or lingonberries between the meat and the slices. Sprinkle some berries on top of the neck itself.

Wrap the meat tightly in foil. Bake pork at 180°C for about 50 minutes. Remove the pork from the oven, unscrew the edges of the foil and bake the meat for another 20 minutes. until a golden brown crust forms.

Baked pork "Bear's paw"

Ingredients:

  • 1.5 kg pork;
  • 4 eggs;
  • 5 potatoes;
  • 6 cloves of garlic;
  • 200 g hard cheese;
  • spices for roasting meat;
  • vegetable oil;
  • salt.

Cut the meat into palm-thick steaks. Beat the pork and coat with garlic, salt and spices on all sides.

Peel the potatoes and grate them on a coarse grater. Break eggs and salt into a bowl with potatoes. Beat the mixture using a fork until foam appears.

Place two spoons of potato-egg mixture on the bottom of the plate. Place meat on top. Cover the steak with two more spoons of potato mixture.

Carefully transfer the meat to the pan and fry on each side for 1 minute. Do the same with the other pieces of pork.

Place the fried steaks and potatoes into a greased pan. Coarsely grate the cheese and sprinkle it over the meat. Place the pan in the oven and keep the meat there at 200°C for 20 minutes. Serve each juicy steak on a separate plate.

Pork in the sleeve

Ingredients:

  • 1.5 kg pork;
  • 4 cloves of garlic;
  • 2 bay leaves;
  • 3 tsp each of coriander, Provençal herbs and ground coriander;
  • 3 tsp salt.

Prepare marinade for meat. To do this, add two tablespoons of salt, coriander and Provençal herbs to 1 liter of boiled hot water. Add bay leaf and mix everything.

Cool the brine and immerse the meat in it. Soak the pork in a salty solution with spices for 3-6 hours. Remove the meat from the brine and pat dry with a towel.

Rub the pork with the remaining salt, coriander and herbes de Provence. Cut the garlic cloves into thin slices and stuff them into the meat.

Place the pork in the sleeve and add a bay leaf. Tie the ends of the sleeve and cut several holes in its upper part.

Place the pork in the sleeve on a baking sheet and bake in a preheated oven for 1 hour at 180°C.

After an hour, to check the readiness of the dish, cut the sleeve and pierce the meat with a knife. The juice flowing from the pork should be clear and light.

Leave the baked meat in the oven for about 10 minutes. in an open sleeve. This is necessary so that the top side of the pork is browned.

Pork roll with pomegranate sauce

Ingredients:

  • 2 kg pork neck;
  • 1 bell pepper;
  • 6 cloves of garlic;
  • 1 tsp mustard seeds;
  • 1 tbsp grant sauce;
  • 2 bay leaves;
  • 1 tsp mustard seeds;
  • 100 g mayonnaise;
  • 2 tsp mustard;
  • pepper.

To prepare the filling, cut the pepper into small cubes and chop the garlic into small pieces. Mix these ingredients.

Cut the meat into a spiral and brush with pomegranate sauce. Salt and pepper the pork on all sides. Roll the pork into a roll, wrap it in cling film and marinate in the refrigerator for an hour.

Prepare the sauce in a separate bowl. To do this, put mustard and mustard seeds, mayonnaise, and a bay leaf crumbled by hand into a bowl. Mix the ingredients well with a spoon.

Remove the roll from the refrigerator, unwrap it and coat it with sauce. Place pepper and garlic on the meat. Roll the roll again as tightly as possible. Grease the outside of the roll as well. Bake the meat in the oven for 1.5-2 hours until cooked.

Pork baked with Italian herbs

Ingredients:

  • 2 kg pork with skin;
  • dry Italian herbs;
  • salt and pepper;
  • 4 cloves of garlic;
  • 1 tbsp vegetable oil;
  • 2 tbsp mustard;
  • 1 egg yolk;
  • 2 tbsp breadcrumbs;
  • 1 tbsp grain French mustard.

Rinse the piece of pork and dry it with a towel. Prepare glaze for meat. To do this, mix both types of mustard and add mashed egg yolk to them. Add a spoonful of sunflower oil and breadcrumbs to the mixture.

Rub the pork with crushed garlic, salt, pepper and herbs. Make mesh-shaped cuts on the skin. When baked, the fat will be rendered out of them, resulting in leaner meat.

Apply the glaze to the meat and rub it evenly over the entire surface of the piece. Place the meat on a foil-lined baking sheet, skin side up.

Send the pork to bake in an oven preheated to 180°C. After an hour, remove the baking sheet and turn the piece over to the other side. The pork with Italian herbs will be ready in about another 1 hour.

Before placing in the oven, be sure to wrap the neck with a thick thread in the form of a mesh. Such meat does not hold its shape well and can turn into a “cake” when baked.

Elena 11.11.2019 17 329

No holiday table is complete without meat dishes. Pork baked in the oven is perfect. Beautiful, with an appetizing crust and an unforgettable aroma, it can outshine all the other food on the table. You can prepare this delicious dish either in one whole piece or in separate pieces, adding vegetables, mushrooms, and cheese.

Although the meat looks very beautiful and appetizing, it is not difficult to prepare. The recipes are quite simple and, having studied them, a housewife with any experience can cope. Simplicity allows you to cook pork not only for the holidays, but also for the everyday menu for lunch or dinner, serving, or any other side dish. And from baked whole piece you can make sandwiches for breakfast. Simple, tasty and much healthier than sausage.

When choosing meat, pay attention to appearance and smell. Fresh pork has a pink, uniform, not dark color. The meat has an almost dry surface, elastic texture (pressure with a finger does not leave a dent), a fresh smell without ammonia, and milky-white fat.

We've sorted out the main ingredient. You will also need a baking dish, foil or sleeve, various spices and the time needed for both marinating and preparing a delicious dish. And now you can get acquainted with the recipes.

Pork baked in the oven according to a simple recipe

The recipe is actually simple, just coat the meat with marinade, let it sit for a while and bake in the oven. The marinade is prepared from products that are usually always in the refrigerator - soy sauce and mayonnaise.

These two products are simply made for each other; they create a flavorful mixture in which any meat is perfectly marinated.


Required Products:

  • pork neck - 1 kg.
  • mayonnaise - 2 tbsp. l.
  • soy sauce - 2 tbsp. l.
  • dry rosemary,
  • ground black pepper

How to do:


Which part of the carcass is best to use for baking? In principle, any part can be cooked deliciously, but for a whole piece dish it is better to take the neck, shoulder part or rump.

Delicious pork baked in the oven in one piece in foil

This recipe is richer in ingredients. The meat is stuffed with a mixture of garlic, two types of pepper and walnuts. Plus a marinade of sour cream and mustard. The pork turns out aromatic, tasty and tender.


Ingredients:

  • pork - 1.3 kg.
  • walnuts - 2 pcs.
  • garlic - 3 cloves
  • ground black pepper - 1 tsp.
  • paprika - 1 tsp.
  • salt - 1 tsp.

for the marinade:

  • sour cream - 2 tbsp. l.
  • oregano - 1 tsp.
  • mustard - 2 tsp.

How to cook:


Recipe for baked pork in a sleeve with honey and soy sauce

A baked piece of boneless meat covered with an appetizing crust with spices is called boiled pork. To prepare it, you can use not only foil. Pork in the sleeve turns out tasty and juicy. This recipe adds honey to the marinade, which also works well with soy sauce.


You will need:

  • pork - 1 kg.
  • garlic - 5 cloves

for the marinade:

  • soy sauce - 50 ml.
  • liquid honey - 2 tbsp. l.
  • ground black pepper - 1 tsp.
  • oregano - 1 tsp.
  • salt to taste

Prepare according to the recipe:


The time for roasting a whole piece of pork depends on the weight. On average, 1 kg of meat takes about 1.5 hours to cook.

How to deliciously bake meat in the oven with tomatoes and cheese

This recipe is often called "accordion". The pork is prepared in pieces, but cuts are made in it. You get pockets in which tomatoes and cheese are placed. This dish looks very beautiful on the holiday table. The meat turns out juicy and tasty.


Ingredients:

  • piece of pork - 1.3 kg
  • hard cheese - 120 gr.
  • tomatoes - 2 pcs.

for the marinade:

  • mayonnaise + soy sauce in equal proportions
  • pepper

Recipe description:


If you get a fatty piece of meat, don’t rush to cut off the fat. The high temperature will cause the fat to melt and make the meat juicier, and you can remove the excess after baking.

Roasted Boneless Pork in Dijon Mustard

The recipes are similar in the method of preparing meat as a whole piece, but they are distinguished by marinades. Each one adds its own flavor to the dish. So choose the recipe that you like best. There was already a recipe with mustard, but here we will use Dijon and combine it with mayonnaise, but you can also use regular mustard.


Mayonnaise protects the meat from drying out, mustard helps soften the fibers and adds an interesting, specific aroma.

Products for the recipe:

  • pork neck - 1 kg.
  • garlic - 5−6 cloves
  • mayonnaise - 1 tbsp. l.
  • Dijon mustard - 1 tbsp. l.
  • salt pepper

Recipe description:


Video on how to make meatloaf stuffed with vegetables

You can bake pork in the form of a roll. The best filling is, of course, vegetables. They go well with meat, making it tastier and juicier. Watch the video for a detailed recipe.

Pork baked in the oven in pieces with potatoes

Meat and potatoes is a dish for all times, both adults and children love it. There are plenty of cooking options. I offer a recipe in the oven with cheese.


Required Products:

  • pork - 700 gr.
  • potatoes - 800 gr.
  • hard cheese - 200 gr.
  • mayonnaise
  • ground black pepper
  • paprika

How to cook:


Pork rolls with mushrooms, baked in the oven

Another recipe for stuffed meat. If in the video they prepared a large roll with vegetables, then in this recipe portioned rolls are prepared. The filling can be different, for example, with mushrooms and pickled cucumber.


Products for the recipe:

  • pork - 600 gr.
  • onions - 2 pcs.
  • fresh mushrooms - 300 gr.
  • pickles - 3 pcs.
  • garlic - 2 cloves
  • salt pepper

Step-by-step description of the recipe:


Having studied all the recipes, I think you are convinced that such a dish as pork baked in the oven is within your power. Cook with pleasure and delight your loved ones and guests with the results of your labors.

Bon appetit!

Almost any housewife in her kitchen will always have such an accessory as baking foil. It is very easy to use; the dishes come out with an incredibly rich, appetizing aroma and delicious taste. In this material we will tell you everything about cooking pork in the oven in foil.

Baking pork in foil in the oven, on the one hand, requires a considerable amount of time, on the other hand, while the dish is baking, you can spend time preparing salads, side dishes, appetizers and other dishes.

To begin with, you should decide on the dish that you will make, as well as what meat to choose for it. Different parts of the pig carcass are suitable for roasting, both pulp and meat on the bone.

A piece baked whole looks especially impressive on the table. Pork neck is ideal for its preparation, since it has many veins that give juiciness and tenderness to the dish.

To get tasty, juicy meat, it is very important to select and prepare the right marinade. Sauces based on lemon, onion, and mustard are best suited to pork meat. You should not leave the meat ingredient to marinate in enamel or metal containers.

If you have very little time to prepare food, make punctures and cuts in a piece of meat, this way it will soak in faster and absorb the flavors of the seasonings.

How long does it take to bake pork in the oven in foil?

It’s easy to check the readiness of the dish - just pierce a piece and look at the juice that comes out. A clear, light liquid indicates the completion of cooking.

It is important to observe the temperature regime and focus on the size of the baked meat.

The larger the piece, the longer it takes for it to bake evenly and correctly.

The average amount of time required to bake 1 kilogram of pork is one hour.

Fragrant pork in the oven in a piece of foil.

When baking a whole piece, cooks recommend using the neck part of the carcass or a spatula, always with a layer of fat. It is the fat that gives the finished dish its juiciness. But you should not take excessively fatty meat, as the taste may deteriorate, and it is also harmful to health.

To cook delicious pork in the oven in foil we will need:

  • Pork neck – 1.5 kg;
  • Garlic – 2 heads;
  • Ground black pepper;
  • Salt.

Peel the garlic heads and cut each clove into 3-4 lengthwise pieces.

The amount of garlic depends on the size and personal preference, so base it on your personal taste as well as the size of the meat ingredient.

Wash the neck piece thoroughly in cold water and dry it with kitchen paper towels. We make cuts in it with a sharp knife, 1-2 centimeters deep, and put pieces of garlic in each hole.

Rub the meat on all sides with salt and pepper to your taste. If desired, you can add seasonings or dried herbs to enhance the aromatic properties.

We wrap the prepared neck tightly with foil and place it in an oven preheated to 180 degrees. Cook for 1.5 hours; during baking, do not damage the integrity of the foil wrapper until the end of the specified time.

After an hour and a half, open the foil, increase the temperature to 220 degrees, pour the released juice over the top of the piece. Bake the dish in this form until a golden, appetizing crust appears.

Pork medallions baked with vegetables.

Sometimes we want to decorate the table with a delicious hot dish, but nothing comes to mind. It is in such cases that a seemingly simple dish that is easy to prepare can become a real highlight of the holiday table.

All thanks to the beautiful display of products - like an accordion. Moreover, it is incredibly nutritious and satisfying. For cooking you need the following products:

  • Pork loin of 6-8 pieces;
  • Eggplant – 1 pc.;
  • Onion – 1 pc.;
  • Bell pepper – 1 pc.;
  • Carrots – 1 pc.;
  • Salt, spices.

Wash the loin in cold water, pat dry with paper towels, and check for any remaining small bones. Divide the meat into portioned steaks, rub each side with spices and salt.

Wash the vegetables under the tap and prepare for baking. Cut the onion into half rings and the eggplant into slices. Remove the seeds and core from the peppers, then cut them into lengthwise strips.

Spread a piece of foil on a baking sheet long enough to wrap the accordion. Place eggplant, onion, meat, pepper and so on in the middle one by one. Place the pork steaks with the fat side up, it will melt and saturate the whole dish with juice.

We close the ends of the foil over the top of the dish, set to bake for an hour and a half at 180C.

If desired, 5 minutes before the end of cooking you can sprinkle with grated cheese and fresh chopped herbs.

Portioned chops with mushrooms and cheese in foil.

Pork with cheese in the oven is always a welcome, appetizing dish. Thanks to the cheese product, the meat turns out to be especially tender and juicy. You can also experiment with the marinade, so you get a new interesting taste every time.

Required ingredients:

  • Portion loin – 6 pieces;
  • Soy sauce – 75 ml;
  • Sour cream – 3 tbsp. spoons;
  • Fresh champignons – 300 grams;
  • Hard cheese – 150 grams;
  • 1 large onion;
  • Seasoning to your taste;
  • Salt.

Beat the pieces of meat with a special kitchen hammer on both sides. To avoid splashes of meat juice, it is advisable to wrap them in cling film.

Place each portion on separate sheets of foil and add salt just before baking. Spread sour cream on top, add sliced ​​champignons, chopped onion and grated cheese.

Wrap each portion and place in an oven preheated to 180 degrees for 1 hour.

Pork roll with spices in foil.

Roll is a great appetizer option for a celebration or family dinner. A variety of seasonings allows you to experiment with taste and aroma depending on your preferences.

The fillings can also be different: mushroom, nuts, dried fruits and others. In this recipe we describe the most common method of preparing pork roll in the oven in foil.

  • Pork peritoneum – 1 kg;
  • Garlic – 4-5 cloves;
  • Soy sauce – 4 tbsp. spoons;
  • Sunflower oil – 4 tbsp. spoons;
  • Spices;
  • A mixture of ground peppers;
  • Salt.

The abdominal part of a pig carcass is ideal for the roll; sometimes it is made from minced meat or minced meat.

Rinse the peritoneum in cold water, let it dry a little, and lightly beat it with the back of a knife.

Prepare the filling: to do this, mix vegetable oil, soy sauce, crushed garlic, spices, and salt in a bowl. If you are a fan of spicy dishes, you can add adjika.

The mixture should be generously rubbed onto the peritoneum, rolled into a tight roll, and tied with culinary thread. Rub the remaining sauce onto the outer sides of the roll, wrap it in foil, and make several punctures with a toothpick.

Place the workpiece on a baking sheet and place it in the oven to bake at 180 degrees for 1.5 hours. After the time has passed, let the roll cool for a couple of hours, only then remove the threads and serve.

Potatoes with meat in foil - a classic recipe.

A simple recipe that is loved by many housewives for its simplicity and wonderful taste. To prepare you will need:

  • Pork tenderloin – 0.5 kg;
  • Potatoes – 8-10 pcs.;
  • Greenery;
  • Spices: pepper, cumin, paprika;
  • Salt.

Be very careful when choosing meat - depending on the amount of fat, you can understand whether the meat will need to be marinated or not.

If you have fillet without a fat layer in your arsenal, then in tandem with potatoes when baking, the dish may turn out dry. As a marinade, it is suitable, for example, based on mayonnaise, vinegar, sour cream and cream.

Let's start preparing the products. Peel the potatoes and cut into large slices.

We wash the pork tenderloin in water, cut it into medium-sized pieces, mix it with salt and spices in a deep bowl, and let it brew for 30-40 minutes.

Line a baking dish with foil and drizzle with olive or sunflower oil. We wrap the edges of the sheet so that there is a small hole on top for steam to escape.

Place the mold with the workpiece in an oven preheated to 200 degrees for 1.5 hours. At the end of the specified time, do not serve immediately; give the dish a little time to brew in the cooling oven.

When serving, decorate with fresh herbs.

The following spices are best suited for roasting pork: any type of pepper, rosemary, garlic, thyme, basil.

When roasting pork as a whole piece, you can pre-fry the meat in a frying pan on each side until a light crust is obtained. With this processing, the juice inside the meat is sealed, as it were. As a result, after sintering you will receive a very tender, juicy dish.

If you marinate meat for a long time (more than 30 minutes), do not add salt to the marinade. It will draw moisture out of the pork and the dish will turn out dry.

In addition to marinating, you can stuff the meat with garlic, herbs, carrots and other vegetables.

Today I’ll tell you how you can bake pork in the oven in one large piece without much difficulty. I suggest doing this using foil - the most reliable and already proven method hundreds of times.

For me, meat baked in this way is just a lifesaver! If you cut it into thin slices (and this can be done without problems), then here we are, we have an excellent meat appetizer for the holiday table! Plus, it makes a great substitute for sausage when making snack sandwiches, and I know for sure that no one is hungry...

In order to bake pork in one piece, you and I will need:

    pork pulp (weighing about 1.2 kg)

    2-2.5 tsp. salt

    5 pieces. bay leaves

Time required to cook pork: 4-8 hours for marinating (overnight is possible), 1 hour 10 minutes for baking, a couple of hours for cooling

Difficulty level: it's incredibly simple

Progress of proposed actions:

When choosing meat, I advise giving preference to a piece with layers of fat - this is all to ensure that the finished pork turns out tender and juicy. After all, during heat treatment, all kinds of juices will come out of it, and if the meat turns out to be lean, then it will simply turn out to be a bit dry.

Thus, for roasting pork in one piece, the ideal choice would be the brisket or the neck. In my case, I used brisket.

So, we bought the meat and washed it thoroughly under running water - this is a mandatory rule that should not be neglected under any circumstances. Then place in a colander to drain all excess moisture, or blot with paper towels. Place it in a large bowl, in which it will spend some time while it marinates.

First add salt to the meat.

Then add regular ground black pepper.

And then you have a whole field for experimentation - chopped garlic, Provençal herbs, spices, hot chili peppers... I really like to bake meat, seasoning it with suneli hops - then it turns out incredibly aromatic, and it even seems to me that it smells like Georgia ( Since I have never been to this country, I am simply sure that any Georgian house smells exactly like this).

So, add khmeli-suneli seasoning to the meat.

Using all our efforts, carefully rub the salt, spices and seasoning into the piece of pork. This is perhaps the most time-consuming moment in the entire process of cooking meat.

Now we lay bay leaves on all sides of the meat, cover it with a flat plate, and place some weight on top. In this form, we put the pork in the refrigerator, or, given today’s weather conditions, we simply take it out onto the balcony.

Now place the marinated and ready-to-bake meat on a piece of foil and wrap it tightly in two or three layers.

Place the pork in foil in any oven-safe form and into the oven - the temperature there should be about 200 degrees.

At this temperature, we bake the meat for 40 minutes, and then reduce it to 180 and cook for another half hour.

Then we take the pan out of the oven and leave it to cool - I just took the meat out onto the balcony again.

Now unwrap the cooled meat and take it out of the foil - the smell is simply indescribable!