Pork cooks relatively quickly in the oven. Pork is remarkable in that you can experiment with it, try different cooking methods, temperature conditions, a set of spices, etc. And yet, this meat has its own laws, cooking secrets. According to the composition of the ingredients, the following dishes are distinguished: pork with potatoes in the oven, pork in the oven with cheese, pork with mushrooms in the oven, pork with tomatoes in the oven. Potatoes with pork in the oven are used more often than other products. since this combination most fully meets our traditions and preferences. According to the method of heat treatment and preservation of heat, the following options are possible: pork in foil in the oven, pork in pots in the oven, pork in a sleeve in the oven. Housewives use different methods of cutting and decorating meat and get: pork in a piece in the oven, pork chop in the oven, pork roll in the oven, pork boiled pork in the oven, pork steaks in the oven, roast pork in the oven, French pork in the oven ... The recipe for pork in French in the oven stands apart, because is a favorite dish of many admirers of this meat. The same as the pork shish kebab in the oven. Although it differs from the kebab cooked on coals and in the air, it is very good.

Oven baked pork retains juiciness and aromas. Even a beginner can bake pork in the oven. Roasting pork in the oven is not so laborious. And a very appetizing dish is obtained at the exit: juicy and tasty pork in the oven. It is not possible to resist!

Pork dishes in the oven are varied. How to cook pork in the oven will tell you recipes with photos. For example, "pork in the oven" - a photo of the cooking process will help you get an excellent result. If you are thinking of making some kind of original pork in the oven, a recipe with a photo of such a dish will come in handy all the more. Often looking for a simple oven recipe for pork. But if you carefully read our recipes, you will understand that they are not complicated and quite suitable for quick preparation. This, for example, is the recipe for pork with potatoes in the oven and others.

If you have prepared your own versions of the "pork in the oven" dish, be sure to post the recipes with photos on our website. Your experience will be useful to others. Using photographs in recipes helps housewives. The pork recipe in the oven with a photo will be remembered faster, you will immediately want to cook it. Pork meat in the oven acquires such an unforgettable and irreplaceable taste that you want to cook it all the time. I would like to experiment. By the way, this is how new versions of this dish appeared: pork in French oven, pork in foil baked in the oven, pork marinated in the oven. Oven pork recipes are expanding and multiplying thanks to the delights of home cooks.

Many people know how to cook delicious pork in the oven, how to properly bake pork in the oven or bake pork in foil in the oven, but it's still worth familiarizing yourself with our recipes. There you will find a lot of interesting things, and you will surely find something new for yourself.

Also, let some tips on how to cook pork in the oven help you:

Be sure to rinse the meat from the store, but do not soak it. It is best to quickly sprinkle a piece of pork with hot water, then also with cold running water. Be sure to dry the meat before cooking. If there is water on the meat, it will simply be stewed;

If you want to end up with the taste of meat, and not spices, it is better to use only salt, black pepper. You can gradually add bay leaves, onions, cloves, allspice, lemon zest to pork;

It is better to defrost frozen meat in natural conditions. It is advisable that the thawing process takes place slowly in the refrigerator, in the lower compartment. It is undesirable to speed up this process in the microwave or under running water, this will negatively affect the juiciness and taste of the dish. Remember that the cooking time for defrosted meat will be shortened. Fresh ones take a little longer to cook.

After seasoning the meat with spices, coat it with vegetable oil on both sides. This will help preserve the juice in the meat.

Pork loin - meat rich in a variety of beneficial trace elements that strengthen the human immune system. The product makes hearty and juicy dishes that can be served on a festive table. The best way to cook meat is to bake it in the oven.

Meat selection

You need to be guided by the smell of the product. If the meat is of good quality, it will be fresh and tasty. If not, sour and rancid. Better to buy pork loin on the bone, where the ribs are visible. This will help the hostess to make sure that she has purchased exactly the back part. Freshness can also be determined by the color of the ingredient. If it is pink, light and even, then the pork is of good quality. If there are spots and bruises, then it is spoiled.

Sala should not be too much. In fresh meat, the layer will be white. If it is yellow, the animal was old. When you press on the meat, you should look at how quickly the dent is repaired. If it's fast, you can buy the product. If it is slow, it is stale.

Preliminary preparation

The pork is washed, dried with a paper towel, cut into small pieces (rib bones serve as a guide). You should not cut the meat to the end, because of this, the piece may deform.

It is better to marinate the loin for 2-3 hours before cooking. Any seasonings and spices can serve as a marinade. Below is one of the best options.

• The garlic is peeled and finely chopped. Added to soy sauce.
• Pepper, rosemary, mashed thyme, coriander seeds are also placed there.
• The mixture should be infused for a while.
• Pork is poured with marinade, small cuts are made on it. Bay leaves are inserted into them.
• The meat is sent to a cold place. Occasionally it is taken out, poured over with the remaining mixture.

Oven recipes

There are many baking methods. You can use a large piece of meat by roasting it whole. Some people like to cook the dish in portions, with or without bone. Most often, a treat is prepared in foil or in a sleeve.

How to bake?

The variety of recipes allows housewives to choose exactly what suits their taste preferences.

Classic

For preparing a simple but delicious meal you will need such a set of products:

• 500 grams of loin;
• 20 milliliters of vegetable oil;
• marjoram;
• salt;
• a few sprigs of thyme;
• pepper;
• 5 cloves of garlic.

The pork is peeled; a not too large layer of fat should be left. After that, the meat is stuffed with garlic cloves, which are placed in small cuts. It is then salted, peppered and seasoned with various spices for a more mouth-watering aroma and flavor. It is rubbed thoroughly with oil and placed in a cold place to marinate overnight. The oven heats up to 180 degrees. The meat is sealed in foil and baked for an hour. When the time is up, the foil opens and the loin cooks for another hour, until it turns golden brown.

Mustard honey

The original and piquant taste can amaze even the most fastidious gourmet.

For cooking you need to take:

• 900 grams of loin on the bone;
• a teaspoon of mustard;
• a teaspoon of honey;
• pepper;
• thyme;
• salt;
• a teaspoon of hops-suneli;
• basil;
• a teaspoon of paprika;
• 3 cloves of garlic;
• a teaspoon of soy sauce;
• ground ginger.

The meat is washed and cleaned. The sauce is mixed with spices, crushed garlic, honey, mustard and spices. The pork is soaked in the resulting mixture, placed in a cold place and left to marinate overnight. Thyme is carefully laid out in the form, you need to lay the loin on it. The meat is poured with marinade and baked for an hour at a temperature of 190 degrees. Checking the readiness is extremely easy: you need to cut the workpiece. If the fibers are white, then the treat can be served with a vegetable salad.

With tangerine sauce

To make a dish that smells amazing, you need to prepare:

• loin;
• 4 tangerines;
• 2 cloves of garlic;
• salt;
• 2 tablespoons of wine vinegar
• 5 grams of chili peppers;
• pepper;
• 2 teaspoons of honey;
• 2 tablespoons of soy sauce
• vegetable oil.

Juice is squeezed out of the fruit, to which seasonings, crushed garlic cloves, honey, vinegar and sauce are added. The mixture is boiled in a saucepan until it boils. It should get thicker. When it cools down, it is wiped with a sieve. The loin is peeled and washed, then fried in hot oil until golden brown. Salted, peppered, laid out on foil. It is smeared with sauce, carefully sealed and placed in an oven preheated to 190 degrees for 1.5 hours. Every 20 minutes, the foil is opened, the pork is smeared with a tangerine mixture.

Roll

Delicious delicacy with filling is being prepared of such products:

• 700 grams of boneless pork loin;
• 700 grams of veal;
• 200 grams of curd cheese;
• 8-10 slices of bacon;
• greens;
• salt;
• hops-suneli.

The meat is washed and dried, cut lengthwise (no need to cut it to the end). Unfolding. Salted, seasoned. Covered with cling film and left in the refrigerator for several hours. The greens are crushed, mixed with finely chopped cheese. The mixture is laid out in the middle of one layer of meat and covered with a second layer. A neat roll is formed, which needs to be wrapped with rather long bacon. The workpiece is fixed with skewers and baked in foil in the oven, which should be heated to 180 degrees. The treat is prepared for 60-70 minutes.

Cutlets

Not only adults, but also children will be happy with such a treat.

Have to take:

• 600 grams of loin on the bone (2 pieces of 300 grams);
• 2 cloves of garlic;
• vegetable oil;
• salt;
• greens;
• ground peppers.

The meat is washed, dried, gets rid of excess water and is heated in a frying pan in hot oil. There is no need to salt or season the loin. Pork is fried over medium heat until golden brown. Each side is fried for 1-2 minutes. The side that's already fried can be seasoned with salt and pepper. The form is greased with oil, fried blanks are neatly placed in it, which are thoroughly flavored with a mixture of peppers on the other side. Future cutlets are rubbed with crushed garlic, sprinkled with finely chopped herbs, covered with a sheet of parchment and placed in an oven preheated to 180 degrees. The treat will be ready in 15 minutes.

How to cook with other ingredients?

If you cook a loin with potatoes or cheese, you can make a more delicious and satisfying dish.

With tomatoes and cheese

Soft meat needs to be cooked using components like this:

• 800-900 grams of boneless loin;
• 150 grams of cheese;
• some white semi-sweet wine;
• 35-40 milliliters of mayonnaise;
• 2 teaspoons of pomegranate juice
• 4-5 pieces of cherry tomatoes;
• a bunch of lettuce;
• 2 bell peppers;
• salt;
• pepper;
• vegetable oil.

The meat is washed, dried with paper napkins, cut into small pieces. Placed in a bag and beat back carefully. Juice is poured into the wine, spices are added. The pork pieces are marinated and pressed down. They are covered with a lid, placed in the refrigerator for several hours. It will be better if the loin is marinated overnight.

Pork is laid out on a baking sheet. The cheese is grated and mixed with mayonnaise. For each piece of meat, a mixture of mayonnaise and cheese is laid out. The oven warms up to a temperature of 180 degrees, you need to place the workpiece in it and bake it for an hour. Chop tomatoes and peppers, chop the greens finely. The dish is served with vegetables and sprinkled with herbs.

You can add vegetables to a baking sheet some time before cooking.

Baked with potatoes

A hearty treat you need to cook of such products:

• 4 loin steaks;
• a kilogram of potatoes;
• 200 milliliters of twenty percent cream;
• bulb;
• turnip;
• carrot;
• seasonings;
• salt.

The meat is rubbed with spices and salt, marinated for about two hours. Vegetables are peeled and cut. Potatoes - in circles, onions - in rings. The carrots are grated. Potato circles, onion rings and carrots are stacked in layers. The cream is salted and whipped until the salt dissolves. The mixture is poured into vegetables. Pork is stacked on them. The workpiece is covered with foil and cooked at 190 degrees in the oven. The treat will be ready in an hour. Remove the foil 15 minutes before.

For information on how to cook baked pork loin in tangerine sauce, see the next video.

Oven-baked pork loin is undoubtedly a festive meal. And if you become the owner of a successful piece of meat, then I strongly recommend this particular cooking recipe, especially since everything is done very simply. I cooked a spicy loin and added various seasonings to the marinade, this is what made it deliciously aromatic and tasty. And do not bake the meat in the oven for a very long time, it should be cooked, but not dry. There is an opinion that pork does not like cooling, but I assure you - and in a cold form, this loin remains very tasty and appetizing. It can be served as a main hot dish or as a sliced ​​appetizer.

Ingredients:

• 1 kg pork tenderloin
• 40 ml soy sauce
• 50 ml vegetable oil
• 40 ml lemon juice
• salt, pepper, aromatic spices to taste

Cooking method

Wash the pork flesh and dry it slightly with a paper towel.

Separately mix vegetable oil with soy sauce and lemon juice. Add salt, pepper and spices (I used Provencal herbs, dry oregano, dried basil, coriander, a mixture of peppers, thyme).

Place a piece of pork loin in a container and fill it with marinade, leave to marinate for two to 12 hours - the first two hours at room temperature, then put it in the refrigerator.

Cover the baking sheet with baking paper and lay out the pork,

we bake it in an oven preheated to 180 C for about one hour or a little more, periodically pouring with the resulting liquid (if it is suddenly not there, then add some hot water directly to the baking sheet). You can check the readiness of the loin by piercing it with a sharp knife, if clear juice is released, this means that it is ready. Bon Appetit.

Pork loin on the bone in the oven can be cooked according to different recipes depending on its size. As you know, pork loin is one of the most delicious and valuable parts of pork carcass. According to the method of cutting, pork loin can go with or without a bone. A pitted loin cut is often used for cooking.

Chunks of pork loin, large in weight, on the bone are often baked in the form of a "book" or "accordion". In the meat, not very deep cuts are made with a knife, into which tomatoes, cheese, oranges, and lemons are inserted. Pork loin slices up to 2 cm thick, palm-wide and with one bone are baked in the oven after marinating. Moreover, often in tandem with meat, vegetables are baked in parallel - vegetable mixes or just potatoes. In this case, in addition to the meat, it also turns out to be a delicious side dish.

All marinades that are suitable for marinating meat, in particular and can be used for marinating pork loin.

Today I want to show you how to prepare pork loin on the bone in the oven step by step one simple but delicious recipe. The trick lies in the spicy adjika-based marinade. Pork loin marinated in such a marinade turns out to be very juicy, soft and incredibly fragrant.

Ingredients:

• Pork loin on the bone - 1 pc., Weight about 300 g.,
• Adjika - 5 tbsp. spoons,
• Garlic - 2 cloves
• Soy sauce - 3 tbsp spoons,
• Spices: paprika, black pepper, a mixture of spices for meat - pinch at a time,
• Sugar - 1 tsp

Pork loin on the bone in the oven - recipe

After all the ingredients have been prepared, you can start cooking the bone-in pork loin. Let's prepare a marinade based on adjika. It is prepared as easy as shelling pears. Put the required amount of adjika into a bowl.

Squeeze garlic to it. In my adjika, which I used to marinate pork, the amount of garlic is small, so additional garlic in this recipe will not be superfluous. If you do not like garlic, then you can not additionally add it to the marinade, and replace the adjika itself with any other tomato sauce.

Pour in the soy sauce.

Add spices. In this spice marinade, I used paprika, black pepper and a spice mix for the meat. If there is fresh herbs in the house, for example, parsley, dill, basil, marjoram, rosemary, then you can add these right by chopping them finely with a knife.

Add sugar to the ingredients of the marinade. Instead of sugar, you can take about the same amount of honey. The sweetness of these products will even out and soften the sour-salty taste of the marinade.

Stir in the adjika-based spicy pork marinating sauce with a spoon.

Prepare the boneless pork loin for marinating. If it was stored in the freezer, be sure to defrost it. It is advisable that the meat defrost itself at room temperature, and not using the microwave, so it will be tastier and juicier. Rinse fresh meat with water and dip it with napkins (paper towel). If there are coarse films on the edges of the meat, cut them off.

Brush the pork loin on the bone with marinade on all sides.

Cover the bowl with plastic wrap and refrigerate. The meat should be marinated for at least one hour, but the longer it is marinated, the softer and more flavorful it will become. Place the pork loin in a mold lightly greased with sunflower or butter. Place the meat in it.

Bake on the bone in the oven at 180C for about 20 minutes.

Thin and already marinated, so it will cook quickly enough. Pork loin on the bone is served hot as a separate dish. In addition to it, garnish, herbs, vegetable salads are traditionally served.

That's all, now you know how to cook delicious and juicy pork loin. According to this recipe, you can also bake a piece of pork loin weighing 1-1.5 kg. In this case, it is best to bake the meat in a roasting sleeve, respectively, you should also increase the baking time.

Enjoy your meal. I would be glad if this recipe for pork loin on the bone in the oven you liked it and will come in handy. And next time I will definitely prepare a recipe for pork loin entrecote in a pan.

Pork loin on the bone in the oven. Photo

Today we'll talk about how to cook pork loin in the oven juicy and tasty. To do this, take a small boneless cut, quickly fry in a pan, and then bring it to readiness in the oven. The preparation is simple. The main thing here is not to overexpose or overdry tender meat. Perhaps the most difficult thing in the recipe is to wait until the ready-made baked pork loin "rests" for the time allotted to it and reaches full condition. Do not violate these recommendations, and your dish will turn out to be delicious, just like in a restaurant!

Total cooking time: 28 minutes + 30 minutes for "rest"
Yield: 4 servings

Ingredients

• boneless pork loin - 500 g
• salt - 3 chips.
• a mixture of ground peppers - 3 chips.
• rosemary and thyme - 1 chips each.
• vegetable oil - 1 tbsp. l.
• garlic - 2 teeth.

Preparation

I washed the loin and dried it with paper towels. Rubbed liberally with pepper and salt on all sides.



In principle, you can limit yourself to only pepper and not add any more seasonings in order to maintain the purity of the taste. But I decided to add another pinch of dried herbs - rosemary and thyme. Optionally, you can use Italian spices, garlic powder, or buy a ready-to-use pork mix from the store.



Warmed up a frying pan with thick sides and bottom, preferably cast iron. It should be red-hot. She poured 1 spoonful of oil into the pan, warmed it up and laid out the pork loin - with the fat layer down. I continued to cook over high heat, without a lid, for 2 minutes.



When the fat melted and the loin was browned, I turned it over to the opposite side. Fried for 2 minutes, the fire should still be strong.



To "seal" all the juices inside the piece, you need to fry the loin not only from the top and bottom, but also the sides - about 1 minute each. In general, roasting an entire loin takes 7-8 minutes.



It remains to bring the meat to condition so that it cooks inside the piece. I left the loin in the pan in which I fried (can be transferred to a baking dish, slightly warmed up in the oven). The fat layer should be at the bottom. For flavor, I added a couple of garlic cloves to the pan, peeled and crushed with the flat side of a knife. From above, I tightly tightened the meat with foil. And immediately sent it to a hot oven, preheated to 180-190 degrees.



She baked for 20 minutes, then took it out of the oven, but did not open the foil. Let the baked loin "rest" for 25-30 minutes, then the juices inside the meat will be evenly distributed and will not flow out if you try to cut a piece that is too hot. The cooking time may vary depending on the size of the loin - if it is more than 500 grams, then it will take 30-40 minutes. Also keep in mind that a short and thick piece will take longer to bake than a thin and long piece of the same weight. The exact time will help determine the meat thermometer. The temperature inside the piece should reach 70 degrees before rest and about 75 degrees after rest.

After the meat has stood for 30 minutes, it can be sliced ​​and served. You can serve it with any side dish of your choice, with vegetables, spicy or sweet and sour sauce. Bon Appetit!