1. Take pieces of meat without bones: tenderloin, sirloin, ham. What exactly to ask for your dish in the market or in a store, Lifehacker will tell you.
2. Whole baked piece should weigh no more than 2–2.5 kg. Too large can burn at the edges without being baked in the middle.
3. It usually takes one hour to roast 1 kg of meat. But some meats take longer and the temperature needs to be higher. For example, beef is tougher and more fibrous than pork, so a kilogram can be baked for an hour and a half.
4. Use it to make the meat tender and juicy. For pork, mustard and honey are great, from spices - basil, garlic, hops-suneli. Beef goes well with sweet and sour sauces and Provencal herbs.
5. Use ceramic tins or other heat-resistant dishes. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.

1. French pork

French meat is an invention of Soviet housewives, which has nothing to do with French cuisine. Each family has its own signature recipe, here is one of the simplest and most affordable. The pork turns out to be very tender, and the potatoes are aromatic.

Ingredients

• 1 kg of pork;
• salt and black pepper - to taste;
• 6 potatoes;
• 3 tomatoes;
• 2 onions;
• 4 tablespoons of mayonnaise;
• 1 teaspoon dried basil, crushed
• 200 g of hard cheese;
• sunflower oil for lubrication.

Preparation

Wash, dry and cut the pork into medallions about 1 cm thick. If desired, beat off the meat slightly. Rub each piece with salt and pepper. Let the meat sit for a couple of hours. If possible, let it marinate overnight, but in this case, keep it in the refrigerator.

When the meat is cooked, peel and cut the potatoes into thin slices. Do the same with tomatoes. Cut the onion into rings.

Mix mayonnaise with basil. Grate the cheese on a coarse grater.

Brush a deep baking sheet or baking dish with sunflower oil. Layer: pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180 ° C.

When the meat is marinated, string it on wooden skewers. They should be about 20-23 cm long to fit into the jar.

Finely chop the remaining three onions, put them on the bottom of a three-liter jar and pour boiling water over. It is important that the jar is dry, without cracks or flaws. Add liquid smoke and place inside a skewer with meat. Fits about five to six pieces.

Seal the neck of the jar with foil. Place the jar on the oven rack. The oven must be cold. Then set the temperature to 220 ° C and bake for 1.5 hours.

Wrap the jar with a dry towel (wet glass may break), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the meat skewers.

Pork is especially tasty when cooked in the oven. Thin fatty fibers, when evenly baked, seem to dissolve, making the dish tender, juicy, saturated with the aroma of sauces and spices. In our article, several options are presented at once for how pork is baked in pieces in the oven. Recipes with photos will help you make sure that the cooking is correct and lay out the meat beautifully on the dish. So, let's take a closer look at each recipe.

Pieces in the oven with sauce

To make the pork tender in the oven and it is recommended to stew in a large amount of sauce (broth), then it will not dry out. Moreover, due to the duration of cooking, in which the liquid evaporates, the pieces have time to brown on top, and also absorb the entire aroma of spices.

For the next dish, the pork is cooked in pieces in the oven after pre-frying. From above, the meat is poured with chicken broth with spicy spices and grated vegetables. To do this, onions, carrots and garlic are chopped in a blender, then fried a little in a pan and only after that they are mixed with the broth. The dish is prepared in a brazier under the lid for 2.5 hours at a temperature of 180 degrees.

country style in mustard-beer sauce

Appetizing meaty ribs (2.5 kg) are used to prepare this dish. Meanwhile, according to this recipe, pork can also be baked in the oven in pieces. To obtain a golden brown crust on the meat, it is first fried over high heat, placing the ribs in a brazier in one layer. Then they must be transferred to a plate, and a bottle (0.33 l) of light beer is poured into the brazier, directly into the fat formed during frying the ribs. Allow the beer to boil so that all fat is removed from the sides of the brazier.

In another pan, sauté onions, carrots, celery and garlic (4 cloves). After 10 minutes, add ½ cup of chicken stock and soy sauce (2 tablespoons) to the roast. Darken the stir-fry over low heat for 10 minutes.

Put ribs in a brazier with beer, distribute vegetables with broth on top, after which it is necessary to send the dish to the oven.

Ribs or pork in the oven will cook in pieces for 1.5 hours. 15 minutes before the end of cooking, the meat must be greased with a sauce of brown sugar, mustard grains and balsamic vinegar (3 tablespoons each). This will give the ribs a caramel color.

with fennel

The pork chops are flavored with the zesty aroma of fennel. At the very beginning of cooking, the root of the plant is cut into large slices, and then it is used to add flavor and aroma to the sauce and meat.

Pork chops 2.5 cm thick are rubbed with a mixture of salt and pepper and fried in vegetable oil (2 tablespoons) on both sides for 7 minutes. After that, the meat should be transferred to a plate. In the meantime, put chopped fennel, garlic and a small onion, a teaspoon of thyme and hot paprika (¼ teaspoon) in the same brazier. Saute for 5 minutes, until the fennel is brown. Then add chicken broth and dry vermouth (½ cup each), let it boil, after which you can return the meat to the brazier.

Then send the pork chops in the sauce to the preheated oven for 15 minutes. The meat will be cooked under a lid at a temperature of 200 degrees. After the indicated time, the brazier should be removed, the meat should be put on a dish, and the sauce should be brought to the desired consistency. It will also need to add Dijon mustard, lemon juice (1 teaspoon each) and zest (½ teaspoon).

Oven-baked pork shoulder

At the very beginning of the preparation of this dish, a pork shoulder weighing about 1.5 kg is cut into large pieces, dried with a towel, salted, pepper and fried on all sides in olive oil (2 tablespoons). After that, the meat is laid out on a plate, and vegetables are continued to fry in the same juice: first onions, then carrots and celery (stem). At the end of the sautéing add tomato paste (2 tablespoons), as well as broth or water (350 ml). After that, the meat is returned to the brazier and the dish is sent to the oven, preheated to 180 degrees. It is important to ensure that the liquid reaches the level of the meat.

Oven-baked pork pieces will be ready in 3 hours. Readiness can be checked with a fork, which should easily enter the meat. Salt and pepper the dish again, if necessary.

Juicy pork from the oven

To prepare this dish, a pork shoulder weighing 1.3-1.5 kg is cut into 6 parts (portions). Each piece is dried with a towel, salt and pepper. After that, the pork is fried in a brazier in melted lard (1 tablespoon) for 4 minutes on each side. Then, carrots, onions, a stalk of celery (2 pcs.) And a few cloves of garlic are added to the meat in the brazier. The pork will be stewed in unsweetened apple juice (2 cups) and chicken broth (1 cup). If possible, replace the juice with apple cider in the same amount.

Pork in the oven is cooked in pieces at 150 degrees for 3.5 hours. The meat is served with a side dish of rice or potatoes and aromatic apple sauce.

Pieces in a pot and in foil

We propose to cook two more simple, but very tasty meat dishes. If pork in pieces in the oven, the recipes with the photo of which were presented above, requires a lot of time and ingredients for cooking both sauce and meat, then everything is much simpler here. The dish is prepared in a pot, into which you just load all the ingredients and in an hour you can enjoy the taste of juicy meat. The recipe is designed for cooking in a 1 liter pot.

Before you start putting pork pieces (300 g) into a pot, they must be fried in vegetable oil until a crust forms. The fire must be strong, then all the juice will remain inside. After that, the heating can be reduced, and mushrooms (200 g) and onions can be added to the meat. After frying, they must be transferred from the pan into a pot, filled with water (500 ml), salt, pepper and sent to the oven for 1 hour, preheating it to a temperature of 180 degrees. After a while, remove the pot, add grated cheese (100 g) to it and continue cooking for another 5 minutes. Sprinkle with herbs before serving.

The second recipe is pork in foil pieces in the oven. To prepare the dish, you will need a pork shoulder, cut into large pieces. First, the meat is salted, pepper and mixed with onion rings. Then a bowl of pork, tightened with cling film, is sent to the refrigerator for at least 3 hours for marinating. After the specified time, the pieces are transferred to the foil in one layer and only a few pieces at a time (as if in portions), forming long cutlets from the foil. Then each piece is laid out on a wire rack and baked at 200 degrees for 45 minutes. The meat is very juicy and tastes like a real barbecue.

Pork baked in the oven is always a tasty and satisfying dish. Therefore, it is often served on a festive table and for family feasts. In addition, it is quite simple to cook baked pork, which makes this dish versatile and loved by many housewives.

Pork in the oven - preparing food

For baked pork, it is better to take a ham, neck or shoulder. You don't need to cut off the fat during baking - this will make it juicier. However, in this matter, everyone is guided by their own taste.

Pork in the oven - preparing dishes

To cook pork in the oven, heat-resistant dishes with thick walls are used. The pork marinade should be mixed in a non-oxidizing bowl, meaning an enamel bowl or saucepan is best.

Pork in the oven - the best recipes

Recipe 1: Pork baked in the oven in foil

Pork baked in foil is delicious not only hot, but also cold. And this is especially convenient when a lot of guests gather and when the company goes on a picnic. The meat prepared according to this recipe can be served on a festive table or taken with you to nature.

Ingredients:
about 700-800 grams of pork in a large piece,
one carrot,
a couple of cloves of garlic,
a glass of dry white wine for the marinade,
salt, spices.

Cooking method:

1. First you need to prepare the meat. From a piece of pork, you need to cut a bone (if any) and cut off the fat. Then, in an enamel bowl, you need to mix dry white wine with spices - peppercorns, bay leaves, aromatic herbs, thyme and oregano. The meat should be placed in the marinade and left at room temperature for a couple of hours.

2. After taking out the meat, dry it on paper towels. After that, the pork is salted and rubbed with spices: black and red pepper, ginger, paprika. For better impregnation with salt and spices, you need to make several superficial cuts in the upper part, you can crosswise.

3. Place two large pieces of foil with the shiny side up and criss-cross. Then put thin slices of garlic and carrots cut into rings in the center. Moreover, the layer of garlic and carrots should be the same size as the piece of meat that is placed on top. Then you need to wrap the meat in foil. And this must be done tightly and carefully so that all the edges are tightly twisted.

4. The resulting briquette should be placed in an oven heated to 200-220 ° C for an hour. If you want the top layer of meat to be browned, then 10 minutes before the end of baking, you need to open the foil on top. Then you can serve the sliced ​​pork to the table.

Recipe 2: Pork baked in the oven with potatoes

This hearty and tasty dish can be prepared in an hour and a half. And this is one of the best options for a family dinner.

Ingredients:
600 grams of pork
5 onions,
6 potatoes
100 grams of cheese
100 grams of mayonnaise,
4 cloves of garlic
ground black pepper, salt.

Cooking method:

1. Meat must be cut into plates and beaten for softness. Grate cheese.

2. Peel onions, potatoes and garlic. Then the garlic must be chopped, the potatoes must be cut into strips, and the onion must be cut into cubes.

3. Put pork in a baking dish, then sprinkle with onions and garlic - the meat should be completely covered.

4. Put pre-salted potatoes on a layer of onions.

5. Sprinkle with grated cheese on top and then sprinkle with mayonnaise.

6. The oven should be preheated to 220 ° C and, without covering the lid, put the dish in the oven. In about 40 minutes, the meat baked with potatoes will be ready.

Recipe 3: Pork baked with cucumbers and prunes

This original recipe for cooking pork in the oven will certainly come in handy for those who are thinking over a festive table. Because this dish will please the guests.

Ingredients:
a piece of pork (weighing 2-3 kilograms)
a handful of prunes
2 fresh cucumbers,
a handful of dill
150 milliliters of wine vinegar
a tablespoon of balsamic vinegar
half a bottle of dry white wine,
a couple of tablespoons of olive oil,
12 black peppercorns,
3 cardamom stars,
cinnamon stick
a tablespoon of sugar
a teaspoon of dill or fennel seeds
a teaspoon of coriander seeds,
freshly ground black pepper, salt.

Cooking method:

1. The oven must be set to warm up to 220 ° C.

2. Coriander and fennel must be crushed in a mortar, add 5 peppercorns, half a teaspoon of salt and grind the mixture. Then add olive oil and stir again.

3. A piece of pork should be grated on all sides with spicy dressing, then put in a heat-resistant dish with thick walls and put in the oven for half an hour.

4. Meanwhile, you need to cut cucumbers into thin rings, put them in a bowl, add half a teaspoon of salt, chopped dill, freshly ground black pepper, half a teaspoon of sugar, pour in a couple of tablespoons of wine vinegar. Mix everything thoroughly and set aside for a while.

5. Grind the cardamom stars in a mortar.

6. Then make a marinade for prunes: put a cinnamon stick in a small saucepan, pour in balsamic and wine vinegar, add the remaining peppercorns and sugar, as well as chopped cardamom. This marinade must be brought to a boil over a fire.

7. Hot marinade is poured over prunes and remains to swell.

8. By this time you need to take out the pork, pour over the meat with white wine and cover with foil. After reducing the oven temperature to 190 ° C, put the meat there again. After 40 minutes, remove the foil and bake the pork for another half hour.

9. Put the finished meat on a plate, cut into pieces after a few minutes and serve with prunes and cucumbers.

Recipe 4: Pork in foil in an orange marinade

Ingredients:

half a kilo of pork tenderloin;
fresh herbs;
bulb;
a mixture of peppers;
half an orange;
table salt;
orange jam - 50 g;
French mustard - 30 g.

Cooking method:

1. Wash the meat, dip with napkins and cut into large pieces.

2. Peel the onion, rinse and chop into half rings.

3. Wash the orange, wipe with a napkin and cut in half. Squeeze the juice from one half into a deep bowl, add orange jam and French mustard to it. Stir until smooth.

4. Combine the meat with the chopped onions and season with salt and pepper mixture. Drizzle the orange marinade over the pork and stir well. Leave the meat to marinate for an hour.

5. Line the deep mold with double-folded foil. Arrange the marinated meat and onions, cover with another sheet of foil on top and wrap the edges well. Place in the oven for forty minutes. Bake at 200 C. Then remove the foil and put the pork in the oven for another 20 minutes. Serve with your favorite side dish and vegetables.

Recipe 5: Italian style pork in foil

Ingredients:

a two-kilogram piece of pork neck;
ground pepper;
600 g of tomatoes;
table salt;
15 g garlic;
a mixture of Italian herbs;
20 ml olive oil.

Cooking method:

1. Rinse a piece of meat and dry it with paper towels. Make cuts across the entire piece in portions.

2. Peel the garlic cloves. Rinse and wipe the tomatoes. Cut the garlic and tomatoes into circles. Line a deep refractory mold with foil. Grease it with oil, sprinkle with salt and spices. Put a piece of pork in a mold.

3. Insert slices of garlic and tomatoes into the cuts. Grind the meat with salt, pepper and Italian herbs. Wrap the pork in foil and tie it with twine. Bake the meat in the oven for two hours. The oven temperature should be 190 degrees. Then unfold the foil, cut the meat into plates along the cuts made, and serve with any side dish.

Recipe 6: Pork in foil with raisins and carrots

Ingredients:

half a kilo of pork;
garlic salt;
two carrots;
Bay leaf;
bulb;
ground black pepper;
grill seasoning;
20 ml olive oil;
30 g raisins.

Cooking method:

1. Wash the pork tenderloin, dry it with napkins, and cut it in half lengthwise, not cutting to the end. We unfold it in the form of a "book" and beat it off from the inside. Sprinkle the meat with seasonings, garlic salt and ground black pepper.

2. Clean the carrots, wash and boil until half cooked. Put the cooled carrots whole on one half of the pork. We wash the raisins, fill them with warm water and leave for five minutes. Then we drain the water and lightly dry it on a napkin. Put the raisins on top of the carrots and cover with the other half of the meat.

3. Lay out a sheet of foil. Put on it a layer of peeled and cut onion into half rings. Put pork on top of the onion. Cover the meat with another layer of onion. Wrap the meat in foil and place it on a baking sheet. We put the pork in an oven preheated to 200 C for forty minutes. Cut the meat into slices. You can use the juice that formed during the baking process to make the sauce.

Pork turns out juicy and tasty when a good marinade is used. Culinary experts recommend dry white wine. But you can also use lemon juice diluted with apple cider or wine vinegar. What you shouldn't take for pork is red wine - it's good for lamb and beef. By the way, marinating meat at room temperature only costs a couple of hours. Then the meat must be refrigerated.

During baking, pork should be placed on the mirror surface of the foil - the heat will begin to reflect inward from it.
There is also a good way to check the readiness of the meat. It is necessary to carefully unfold the top of the foil and pierce the meat with a two-pronged fork or long knife. If colorless juice appears on the surface of the pork, and the knife enters without resistance, then the meat is ready.

Since none of my family has yet joined the slender ranks of vegetarians, I cook meat often and in different ways. Cutlets, schnitzels, stews, goulash, roasts, steaks and other entrecotes consistently occupy 5-7 positions in the weekly menu. But if dinner needs to be prepared quickly and without surprises (which, as usual, are rarely pleasant), I have only one option - pork in the oven. All recipes with photos, simple and tasty, were selected according to the principle “I would have cooked and eaten this at least once”. Dishes are equally suitable for a holiday, and for "just like that". It will be delicious!

How to bake pork in the oven to keep it juicy (easiest recipe and tips)

1. To make the baked meat tender, tasty and not overdried, choose a moderately fat and soft part of the carcass - neck, ham, shoulder blade. Loin, brisket, ribs are also suitable for cooking in the oven. The piece of meat should be whole, with small internal layers of fat. If the pork is lean (carbonate, tenderloin), it is necessary to artificially create a layer of fat before baking. For example, wrap the meat in thin strips of bacon or a net of fat, stuff it or cover it with pieces of lard.
2. For baking, it is better to choose bulky pieces, flat - it is advisable to cook on a grill or pan.
3. Bake a piece weighing 800-1000 g in an oven preheated to 180 degrees for 80-90 minutes. To make the pork more juicy, cook it at 220-230 degrees for the first 15 minutes, then lower the temperature to 180.
4. You can bake pork in a special bag or sleeve, in foil, just on a baking sheet or in a heat-resistant form. When using a heat-resistant bag (sleeves or foil), cut it from the top 15-20 minutes before the end of cooking. Then the pork will be baked until a delicious golden brown crust.
5. So that the dish does not turn out tough, salt is not added to the marinade. The workpiece is salted just before being sent to the oven.
6. Potatoes and other vegetables can be baked with pork. The vegetable side dish is saturated with meat juice and will turn out to be very tasty.
7. Pork on the bone will take a little longer to bake, but it will turn out to be less dry.
8. The dish is checked for readiness with a culinary probe thermometer. The temperature inside the meat should be around 75 degrees. You can also use a wooden skewer to pierce the piece at the thickest part or near the bone. If clear juice pours out without admixture of blood or ichor, the dish is ready.

The most popular marinade recipes

Aromatic pickling mixes are used to soften the meat and give it a specific flavor. There are many options for making marinades. Here are the most popular ones:

• sour cream + mustard + garlic;
• soy sauce + honey + vegetable oil;
• vegetable oil + dry spices (cumin, mustard, ground pepper mixture, coriander, paprika, garlic, marjoram, caraway seeds, basil, etc. in any variations);
• onions, cut into half rings or chopped in a blender;
• lemon, ketchup, garlic, dill.

Pork is marinated for 1 hour at room temperature. For a longer time, it is placed in a cold place. To speed up the marinating process, you can cover the main ingredient with a small flat plate and place the weight on it.

Pork baked in the form of an accordion with onion-mushroom filling

It looks impressive and appetizing, it is prepared simply and relatively quickly, but it turns out very tasty and aromatic.

Ingredients:

Step by step instructions:

Frozen mushrooms must be thawed. And rinse thoroughly in cold water. I had a mixture of forest mushrooms. Mushrooms are also suitable for cooking pork in this way. Rinse and dry them. And then cut into thin slices. Peel and boil fresh forest mushrooms until tender. Throw in a colander.
Put the prepared mushrooms in a dry preheated frying pan. Cook, stirring occasionally, until the liquid evaporates. Then pour in 1-2 tbsp. l. vegetable oil. Fry a little. Transfer from the skillet to a separate bowl.
Cut the onion into rings or half rings of medium thickness.
Fry until transparent in the oil left over from the mushrooms.
Prepare the pork. Wash off bone debris, dry with paper towels. If there is a lot of external fat, remove the excess. Make 4-6 transverse cuts about 2 cm apart. Do not cut a little to the end so that the piece remains solid. You should get an "accordion" like in the photo.
Prepare the marinade. Crush the garlic with a press. Add dry spices and vegetable oil (50 ml) to it. Stir. Brush the pork. Marinate for 1-3 hours.
Season the meat with salt. Place the onion and mushrooms between the accordion plates. Transfer to a baking sheet or into a mold. Drizzle with the rest of the marinade.
Cook pork in an oven preheated to 230 degrees for 10-15 minutes. Reduce heat to medium heat (180 degrees). Bake the accordion for about an hour. Take out the dish several times while cooking and pour over the melted fat. Also, accordion pork can be baked with tomatoes and cheese, I already wrote about this option. Serve hot.

Pork with potato garnish in the oven - a simple and tasty dinner

If you don't have time to cook two dishes for dinner, cook one, but universal. For example, this. Both the meat and the side dish will be ready after about an hour of passive cooking.

Required products:

Cooking recipe with photo:

Make a marinade with oil and dry spices. You can choose the seasonings to your taste. I took mustard beans, some coriander, cumin and dried rosemary. Combine everything in a small bowl.
Brush the washed and peeled pork with marinade. Marinate for 40-60 minutes at room temperature.
Wash and peel the potatoes. Cut into wedges or cubes.
Add paprika and ground pepper to the potato slices. Put chopped garlic there. Add some salt.
Pour in the oil. Stir.
Spread the potatoes over the bottom of the baking sheet.
Salt the pickled pork. Place on potatoes.
Cook in an oven preheated to 190 degrees. Roasting time - 60-80 minutes.

Kebabs on wooden skewers

Such kebabs are incredibly simple to prepare, but they turn out to be insanely tasty. Even better than on the grill!

To prepare the dish you will need:

How to cook:

The preparation is obscenely simple. Wash and dry the meat. Cut into pieces the size of a matchbox. The most delicious kebab in the oven will come from medium fat pork. I recommend taking the neck part.
Place the main ingredient in a bowl. Peel and chop the onion with a grater. Also, it can be interrupted in a blender to a state of gruel.
Add barbecue spices. I had a ready-made set. Its composition: coriander, black pepper, paprika, basil, thyme and cumin, no third-party additives or preservatives.
Pour in sunflower oil.
Stir. Marinate the pork for about an hour.
String pieces of meat on wooden skewers 4-5 pieces each. If the pork is "lean", between the slices, you can thread a plate of bacon (fresh).
Place on a baking sheet lined with foil or parchment paper. Salt the kebabs.
Cook for the first 7-10 minutes at a temperature of 250 degrees so that a crust forms on the pork and all the juice remains inside. Then turn down the heating intensity. Bake the kebabs for another 10-15 minutes until tender. There is another interesting way to cook barbecue in the oven - using a regular glass jar. You can study detailed photo instructions.

Pork in apricot glaze

A non-standard approach to cooking meat. Do not be alarmed, the dessert will not work. Sour apricot jam, hot mustard and salty soy sauce harmoniously complement the main ingredient.

List of required products:

How to bake pork in soy-apricot glaze in the oven (recipe with photo):

Peel the garlic and cut into thin slices.
Fill them with pork. Rub the meat with salt and pepper.
Place in a sleeve / baking bag or wrap in foil. Cook at 180 degrees in a preheated oven. Estimated time is 45-55 minutes.
Prepare the icing. Combine apricot jam, mustard, soy sauce.
Remove the pork from the oven. Expand it.
Lubricate with the prepared mixture.
Return to oven. If there is a grate, it is best to put it on it. Increase the baking temperature slightly (up to 200 degrees). If there is a grill function, you can turn it on. Cook the savory meat for another 15-20 minutes, until the icing sets. It turns out very tasty and quite simple.