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Recipe for juicy roasted pork in the oven. Pork roasted in the oven. Juicy pork neck in the oven

Juicy baked pork is the best dish for a holiday, as well as for a full lunch or dinner. We have all the secrets of cooking juicy pork!

If you don’t know how to surprise guests and household members, then make a juicy pork accordion in the oven. The baked meat delicacy looks simply enchanting. It will become a bright accent of an everyday dinner or lunch, but it will also be able to adequately decorate a festive menu. At the same time, the dish baked in the oven turns out to be unsurpassed: tender, appetizing and fragrant. Its taste can literally drive anyone who has not become a vegetarian crazy. After all, the meat is amazing and just melts in your mouth. In addition, the original way of presenting not only looks very impressive. It will not be difficult to divide the harmonica pork prepared in this way into portions.

cheese - 200 g;
boneless pork loin - 700 g;
garlic - 5 cloves;
tomatoes - 2 pcs.;
ground black pepper - ½ tsp;
salt - 1 tsp

It is not difficult to cope with the preparation of the original meat dish. The main thing is to follow the instructions in the process of working on a juicy and appetizing pork accordion in the oven. Recommendations with photos and a simple sequence of steps will allow you to get an amazing delicacy at the end, even if you have never cooked anything like this before.

First you need to prepare the pork loin. It will need to be washed and dried. Pork should be cut, but this will need to be done in a special way. A boneless loin does not cut through to the base. It is necessary to form slices that will literally crumble in different directions, but stick together, since the common base is preserved. The thickness of each slice should be about 1.5 cm. Then the meat preparation is sprinkled with pepper and salt.

Cheese should be cut into slices. Garlic must be peeled and also cut into several plates. Tomatoes will need to be washed, wiped with a clean kitchen towel and cut into thin circles.

Now comes the most important and interesting stage in the preparation of meat accordion. Pork must be stuffed. Garlic slices are distributed between all slices of meat.

Then it follows between each piece of pork to spread out circles of tomatoes.

It remains only to distribute slices of cheese next to the tomatoes and garlic. If you like cheese baked in the oven, you can put two slices. This will make the pork harmonica more fragrant, tender and juicy. In addition, the cheese gives the meat additional piquant notes.

On a baking sheet should be folded in several layers of food foil. It will need to be oiled. Our prepared pork accordion is laid out on top. The foil on all sides will need to be thoroughly wrapped, no gaps should remain. Pork accordion in foil is sent for an hour to the oven, previously brought to 180 degrees Celsius.

When about a quarter of an hour remains in the oven before the end of the baking process of the pork accordion, you will need to remove the dish from the oven. The foil should be very carefully and carefully, so as not to burn yourself, slightly open. This is necessary so that the meat is well reddened and acquires an appetizing shade.

Here is our delicious dish! As you can see, the process of cooking a pork accordion in foil in the oven is not so complicated.

Recipe 2: how to cook pork in the oven juicy (step by step with a photo)

The dish turns out juicy, fragrant and tasty. Alternatively, wrap the meat in foil, so it will turn out more juicy.

spices (pepper, salt, cloves)
small piece of pork meat

Wash the meat, dry it with a napkin, make small parallel cuts on top with a knife. Then rub the pork with spices and stick a few cloves into it.

Put the meat in the oven, heated to 200 degrees for 20 minutes, then reduce the temperature to 180 and bake for another 30-40 minutes. When it is almost ready - you can grease the top with sour cream for a golden crust. Allow the cooked meat to cool slightly, then cut into slices and serve.

Bon Appetit!

Recipe 3: Oven-baked juicy pork in foil

And then the baking process itself. Here it is important to observe the temperature regime, because for the first half hour we bake the meat at high temperatures, and then lower the degree and bake until it is ready.

fresh meat (pork) - 1 kg,
salt - 1-2 tsp,
pepper (ground) - 0.5 tsp,
mayonnaise - 1-2 tbsp. l,
garlic - 4-6 cloves,
spices, bay leaf,
sunflower oil - 1 tbsp. l.

The most important step is preparation. raw meat. To do this, take a piece of meat, clean it from unnecessary films and excess fat. Next, rinse thoroughly in water to wash it from the remnants of blood. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.

Now we are preparing a mixture for sprinkling and marinating meat. First, squeeze the peeled garlic through a press.

After greasing on all sides with mayonnaise sauce.

We put the meat in a cold place so that it is saturated with marinade. Set the time for this process based on your preferences.
Now we wrap the pork in foil, it is better to take it in several layers. Next, put it on the bottom of the baking sheet, and so that it does not burn, grease it lightly with oil.

First, we cook the meat at a temperature of 200-220 degrees, and after half an hour we reduce the temperature to 180-190 degrees and cook for another 15-20 minutes.

If desired, you can make cuts in the foil, then the meat will brown a little.

Cut when it cools down a bit.

Recipe 4: Juicy pork with potatoes and tomatoes in the oven

Use the recipe for juicy pork in the oven with tomatoes and cheese to make the meat juicy and tender. For this dish, it is better to choose not quite lean meat, it is better to give preference to the neck or shoulder part.

pork (pulp) 800 -1000 g,
potatoes - 1 kg,
fresh tomatoes - 3 pieces,
onion 2-3 heads,
hard cheese - 200 grams,
garlic - 2 cloves,
mayonnaise, sour cream or Bechamel sauce - 100 grams,
salt, pepper and seasonings - to taste,
vegetable oil for greasing the pan.

We clean the onion, cut the medium heads into rings, large ones into half rings. Grease a baking sheet with a high side with vegetable oil and lay a layer of onions.

Rinse fresh meat thoroughly, then pat dry with paper towels. Cut the pulp into slices 0.5 cm thick across the fibers. You can not beat the pork at all, the flesh of the neck is quite tender without it. Flavor with pepper, salt, minced or squeezed garlic through a press.

How to deal with meat tenderloin from another part of the carcass. After cutting the meat, you can wrap it with cling film or put it in a plastic bag and beat it off well. If you have time, pieces of meat can be marinated for several hours (or all night) with spices and onions. Well, if you are going to cook your beef dish, sprinkle it, in addition to the above, with vegetable oil, ideally cold-pressed olive oil.

So, the next layer after the onion is meat plates.

Lay the fresh tomatoes on top of the pork. Tomatoes are pre-washed, dried and cut into thin slices.

The third layer must be greased with any sauce. In a quick version of sauces, mayonnaise is perfect, in a healthier version - sour cream with garlic.

The fourth layer is potatoes. We clean it, rinse it under water, then either grate it on a coarse grater or simply grind it in a blender using a large nozzle. Cut potatoes into thin slices. Flavor it with ground ginger, salt, and dry greens of tarragon (tarragon) will also be used.

Mix the potatoes with the remaining sour cream from the pork. It is much more convenient to do this in a deep dish than to apply the sauce already on a baking sheet.

Three hard cheese on a coarse or medium grater. Sprinkle top of potatoes with cheese.

We send pork with potatoes in a French manner to a preheated oven for 50-60 minutes and bake at a temperature of 180-190 degrees.

There is one subtlety in cooking. For the first 30 minutes, it is advisable to bake the meat with cheese in foil. So the cheese will not be covered with a golden crust ahead of time, and the dish will not dry out. Everything will languish first, and then brown evenly.

This is how appetizing you will take it out of the oven. Bon Appetit!

Recipe 5: Delicious Juicy Pork with Vegetables in the Oven (with photo)

Juicy pork meat baked in the oven with vegetables. Since the meat is not fried, but baked, it turns out tender and juicy.

1.4 kg pork
200 g onion
200 g carrots
allspice
black pepper
Provencal herbs
Bay leaf
vegetable oil for frying

Wash the pork and pat dry with paper towels. Cut the pork flesh across the fibers into thin slices about 1 cm thick.

Peel and cut onions and carrots. Pour a little into the pan vegetable oil, heat well over high heat. Pour onions and carrots into the pan.

Fry until the onions and carrots soften and lightly golden.

In a glass baking dish (you can also use a ceramic dish), greased with vegetable oil, lay out the layers of pork and fried onions and carrots.

Sprinkle each layer with salt and black pepper to taste.

There should be no more than 3 layers, in which case the pork will be baked for sure.

Sprinkle the top layer with salt, ground black pepper, add Provence herbs, allspice (2-3 peas) and bay leaf (2-3 leaves).

We cover the form with a lid (ceramic form can be covered with foil), and put in the oven for 50-60 minutes at a temperature of 200 degrees.

Pork can be served with sautéed or stewed vegetables, with mashed potatoes or pasta, garnished with dill or cilantro.

Recipe 6: Oven Juicy Pork Meat (Step by Step Photos)

A piece of pork (neck, ham, shoulder) - 1-1.5 kg
Spices - to taste.
Garlic 2 cloves

Food foil

If the meat is not thawed, then it is better to defrost it in spices. So it feeds on them better. But this is not necessary, you can grate the meat in a defrosted (steam) state.

When the meat is defrosted, stuff it with garlic slices. To do this, pierce the meat with a knife and insert the garlic into the meat along the blade with your finger.

For juiciness, you can rub the meat with vegetable oil.

We tear off 2 pieces of foil and put them crosswise. If the foil is thin, then wrap in two layers. We put the meat in the center and carefully wrap it, but not tightly, but in such a way that there is enough space for the juice. Cheburek type.

We put it on a baking sheet and put it in an oven preheated to 200-220 degrees for 1-1.5 hours, depending on the size of the piece.

Check the readiness of the meat with a knife or skewer. If the meat is ready, then we turn the edges of the foil (we make a bath for the meat) and pour the meat with the resulting juice and put it in the oven for another 10 minutes to brown.

The pork in the oven turned out juicy and soft. Bon Appetit!

Recipe 7: Oven Juicy Pork with Italian Herbs

This pork recipe in the oven is quite simple, but at the same time original and unusual, to bake a juicy piece of pork.

pork (part of a shoulder blade or ham with skin) - 2 kilograms,
salt,
ground black pepper,
dry italian herbs,
garlic 3-4 cloves,
vegetable oil - 1 tablespoon,
ready-made table mustard - 2 tablespoons,
French mustard (grains) - 1 tablespoon,
1 egg yolk,
oatmeal (or small breadcrumbs) - 2 tablespoons.

First of all, rinse the piece of pork that you plan to bake in running water and dry it slightly with a paper towel.

Now we prepare the glaze for the meat. Mix table mustard with French mustard. Add chicken yolk to them and carefully rub it all. Then mix with oatmeal(or breadcrumbs). It remains to add to all this a spoonful of vegetable oil and mix.

Next step: on the side where the skin is, make cuts with a sharp knife, it is better if it is a beautiful mesh. It is necessary to cut only the pork skin with a knife, and do not touch the fat layer and pulp. When baking, fat will be rendered from the cuts, thereby the piece of meat will “lose weight” and become leaner.

Then gently spoon the mustard glaze over the meat with a spoon and rub it evenly.

This must be done on both sides.

Depending on where you're cooking (on a broiler or in a casserole dish with a rim), line the bottom of your dish with parchment paper or foil. Lay the meat in the dish with the skin side up.

Send to the oven preheated to 180 degrees.

Given that the weight of a piece of pork is 2 kg, the baked meat should be fully cooked in 2 hours. When calculating the baking time, use a simple formula: 1 kilogram of meat is baked for 1 hour. Thus - 2 kilograms will be baked in 2 hours. Well, boneless meat will be ready 10-15 minutes earlier.

After an hour, take the pork out of the oven and turn over to the other side.

So the shrunken skin will be saturated with juice and become soft, and the reverse side will be covered with a beautiful crust.

That's all. 2 hours later, your flavorful beauty pork is ready.

Such pork can be served both hot - cut into wide pieces, and cold.

To serve a cold snack, it is better not just to cool the meat, but to keep it in the refrigerator for a couple of hours. After such cooling, the pork is easy to cut into thin, beautiful slices.

Perfectly complement this meat salad with fresh vegetables and a glass of wine.

Recipe 8: Oven-Baked Juicy Pork with Cheese (with photo)

Fragrant and tender pork baked in the oven with cheese and potatoes does not require much time to cook. This dish does not need a side dish.

1 kilogram of lean pork (fillet),
100 gr hard cheese,
100 gr mayonnaise,
1 onion
3 - 4 potatoes,
a couple of tablespoons of vegetable oil,
salt and pepper - to taste.

Wash the pork and cut into portioned pieces a centimeter and a half thick.

Lightly beat it off (you can use a special kitchen hammer, or you can just use the back of a large kitchen knife).

In a bowl, mix mayonnaise, salt and pepper, and then coat the beaten pieces of meat on both sides with this mixture.

We spread the pieces on a baking sheet, into which we first pour the oil, evenly distributing it over the entire surface. Let stand for twenty minutes so that the meat is saturated with mayonnaise sauce.

Wash and clean vegetables. Cut the onion and potatoes into thin strips, add a little.

We spread on each piece of pork half rings of the onion, and on top - potato straws.

We form each portion separately. From above, all this work can be smeared with the remnants of mayonnaise with pepper and salt.

Place the baking sheet in the preheated oven on the middle shelf. Bake on medium heat for thirty minutes. You can cover the baking sheet with cooking foil so that the dish does not lose its juiciness.

Grate the cheese and sprinkle over the cooked pork. We return the baking sheet to the oven and let the cheese spread over all servings of meat when melting. Our dish will be ready in three to four minutes.

Serve pork baked in the oven with cheese with fresh or canned vegetables, salad. Both meat and garnish - in one dish. Bon Appetit!

Recipe 9: Juicy pork with potatoes and tomatoes in the oven

The combination of potatoes, onions and tomatoes is very successful. And if you add egg and sour cream filling to pork and vegetables, the dish will acquire a very interesting taste.

pork pulp - 600 g;
onion - 1 pc.;
egg - 2-3 pcs.;
sour cream - 4 tbsp. l.;
potatoes - 6 pcs.;
salt, black ground pepper - to taste;
seasoning for meat - to taste;
vegetable oil for frying;
tomato - 1-2 pcs.
hard cheese - 150 g;
dill - 2-3 sprigs.

Recipe 10: pork baked in foil in the oven juicy in beer

In this recipe, we propose to bake a piece of pork in a mustard-beer filling and treat your loved ones to unusually fragrant and juicy meat. When cold, such a piece of baked pork can be cut into thin layers and served as a meat snack.

pork pulp - 1-1.1 kg
beer - 100 ml
mustard - 60 g
garlic - 4 cloves
refined oil - 50 ml
pepper mixture - ½ tsp
salt - 1 tbsp.
any spices for pork - 1 tsp
> paprika - 1.5 tsp
breadcrumbs - 40 g

Preparing mustard-beer filling. Pour refined oil into a small cup, add mustard, crushed garlic and spices with a mixture of peppers. Mix well and add beer. We get a divinely fragrant mustard-beer mass.

Now meat. It is advisable to take a pork neck so that there are some thin fatty layers in the pulp. Then the baked pork piece will turn out more juicy. We wash the meat piece, dry it and, placing it in a suitable dish, fill it with mustard-beer mass. We leave a piece of meat to marinate for an hour, periodically turning it over in a fragrant filling.

We take the foil and cut off 2-3 identical oblong sheets. The size of the cut sheets should be such that you can easily wrap a piece of meat. Stack them up. We make sure that the matte sides look down, and the shiny ones look up. It is in this position that we place the folded stack in a heat-resistant form with high sides, bend the sides up and lay the pork in the center in a piece.

Pour the rest of the filling over the meat and wrap tightly. We do not turn over so that the mustard-beer mass does not flow out.

We place the form in the oven and bake the pork in a piece in foil in the oven for at least one and a half hours at 180 degrees. We check by piercing the knife through the foil, if the blade enters the pulp easily, then the meat is baked.

We take out the pork and carefully open it, forming a kind of tray from the edges of the foil. Mix the breadcrumbs with paprika and sprinkle the resulting mixture over the meat on the top and sides.

We return the form to the oven and bake the pork for another 25-30 minutes until a beautiful crust forms.

That's it, the baked pork piece in foil in the oven is ready! And then either serve it hot, as a main meat dish, or let it cool and, cut into thin slices, serve as a cold appetizer.

Pork in the oven is the main dish that is prepared for almost every holiday. The technology is very simple and does not take much time. I prepared everything, put it in the oven and you can do household chores. Let's move on to processes.

Pork in the oven recipes

Pork in the oven

pork (any part: shoulder, ham, back, neck) 1.5kg
garlic (11 cloves)
dried herbs for meat, salt, pepper

1. We wash the whole piece of pork, dry it and remove excess fatty layers, film, etc. with a knife. Next, we make deep cuts inside, insert the peeled garlic slices and rub the mixture of herbs, salt, and pepper on all sides.

2. Lightly treat the foil with vegetable oil, place the meat, wrap everything up and send it to the preheated oven for 1.5 hours. At the end of time, make cuts on top, unfold the foil and let the meat brown for another 20 minutes. You can prepare a side dish for meat: baked potatoes (you can immediately with meat on a baking sheet), steam rice, pasta.

Pork in the oven photo

pork meat (1.4kg) tenderloin, neck of your choice
mustard beans (4st.l) French, Dijon
garlic (4 cloves)
seasonings for pork (mixture of peppers, curry, suneli hops, coriander), salt
fresh greens
butter

1. We thoroughly wash the meat, dry it, clean it from excess fat / veins. We make shallow cuts (pockets) with a knife, stuff with garlic, herbs and butter (in the event that the meat is not fatty). Top with spices, salt and send in a deep bowl to marinate for up to 60 minutes.

2. After that, we take it out, smear it with mustard in grains (in large volume, completely), put it in foil, rewind and bake in the oven for up to 90 minutes at 180C. 20 minutes before readiness, open the foil slightly and let it “grab” with a golden crust.

Pork baked in the oven

This recipe is somewhat reminiscent, only pineapple is used instead of a tomato. Prepare:

pork (loin) 400g
hard cheese (250g)
tomatoes (3pcs)
onion (1pc)
garlic (3 cloves)
mayonnaise (120g)
herbs, vegetable oil, salt/pepper

1. We wash the pork, as usual, dry it, chop it into small slices (up to 7 mm thick) and beat it off by rewinding it with a film / bag. Grease a baking sheet with oil, spread the chops, sprinkle with salt / pepper.

2. Let's deal with other ingredients for now:

peel the onion, cut into thin rings
chop the garlic finely or pass through a garlic squeezer
greens washed, dried, cut
tomatoes cut into rings up to 7mm

3. Now we begin the assembly: put the onion on the chops, pour lightly with mayonnaise, then the tomatoes, sprinkle with spices, salt, herbs and garlic. Sprinkle the top with grated cheese. Bake up to 35 minutes at 180C.

Pork in the oven with mushroom stuffing and potatoes

pork meat (650g) any part, boneless
bulb(1pc)
mushrooms (forest or champignons) 150g
garlic (3 cloves)
potatoes (4-5pcs)
salt, pepper, a set of spices for meat (paprika, coriander, rosemary), vegetable oil

1. We wash the mushrooms, cut them finely and send them to the pan to fry until golden brown. Add chopped onion to it. The roast for the pork filling is ready. We process the pork, remove the fatty layers, make transverse cuts (like an accordion) at a distance of 2 cm from each other. Potato cut into slices

2. Marinade: add crushed garlic, dry spices to a container with vegetable oil, mix, coat the meat on all sides and leave it to “collect” aromas for 2 hours. Ready? We chop the prepared cuts of pork with onion-mushroom frying, transfer to a prepared baking sheet, pour over the marinade and send to cook at 230C for up to 15 minutes. Lay the cooked and spiced potatoes next to it. After - reduce the fire to 180C and bake for up to 60 minutes. For juiciness, in the process of cooking, meat / potatoes periodically pour with rendered fat.

Recipe for pork (boiled pork) based on honey sauce

shoulder blade, pork (1kg)
honey (3 tbsp)
spicy mustard (1 tbsp)
garlic (4 cloves), spices

In a container, combine mustard with honey, knead. We clean the meat, make shallow cuts, smear it with the resulting marinade, spices, rewind it with food film and marinate for up to 60 minutes. We stuff the meat with chopped garlic, rub it again, wrap it in foil and send it to bake for up to 60 minutes.

Pork in the oven with prunes

An excellent dish for the holiday table. Tasty and beautiful, and most importantly unusual. What is needed for this?

pork pulp or other part (2kg)
dried prunes (280g)
mustard (4h.l)
mayonnaise (2 tablespoons)
garlic (9 cloves)
spices, salt/pepper

1. Prepare the marinade: in a bowl, combine mayonnaise, chopped garlic, salt / pepper, mustard. We clean the meat, make cuts for placing prunes.

2. Lubricate the prepared meat in a large volume with marinade, put the washed prunes into the cuts, pour over the dressing and let it brew for up to 60 minutes. After wrapping with foil (or you can place it in your hands for baking), place on a baking sheet and bake for up to 90 minutes at 190C. 20 minutes before readiness - open the foil and let it brown.

Pork in the oven in the dough

Everything is prepared just as quickly as the previous options, it will take only 10 minutes for the dough. So, we take:

pork (1.5kg)
soy sauce(180ml)
spices for meat, salt, pepper, vegetable oil
water(250ml)
flour(480g)
sprigs of rosemary (2-3pcs)

1. We wash the meat, be sure to dry it, remove the films, put it in a deep bowl, pour it with soy sauce, sprinkle with rosemary sprigs and let it marinate for up to 40 minutes in a cool place. After - drain the sauce, sprinkle with spices and rub well. Note: soy sauce is salty, so you need to be careful with salt.

2. Prepare the dough (or buy ready-made). Pour warm water into the container, sprinkle with salt and gradually begin to introduce the sifted flour. Knead the dough, it should not stick to your hands. Roll out into a thin layer up to 5mm.

3. In the meantime, we smear the mold with oil, lay out the rolled out layer of dough, place the meat in the center and fix the edges well. Do not forget to make a small hole at the central point so that the pork “breathes” in the process. If you wish, smear the top with a beaten egg and sprinkle with sesame seeds. Bake up to 1.5 hours at 160C. Note: if browning quickly, cover up with foil.

Pork in an accordion oven

pork (any part) 1.4kg
tomatoes (1-2pcs)
garlic (5 cloves)
hard cheese (120g)
spices for meat, salt/pepper
soy sauce (optional)

We wash the meat, dry it, make cuts at a distance of 1.5 cm (but not completely) in the form of an accordion. We rub with spices, salt, pour over the sauce and let marinate for up to 40 minutes. After - put cheese, chopped tomatoes, garlic into the cuts, rewind with foil and send to bake for up to 1.5 hours at 180C. After 20 minutes, remove the foil to form a golden crust.

The most popular and delicious marinades:

mustard with sour cream + garlic
vegetable oil with soy sauce and honey
vegetable oil + spices (mustard, a mixture of peppers, paprika, marjoram, basil, coriander)
chopped onion or lemon

Tips from famous chefs:

pay attention to meat, it is recommended to take with a small fat layer (shoulder, loin, neck, brisket, tenderloin). If there is no fat at all, the pork may turn out to be rather dry. To avoid all this - wrap with pieces of bacon or lard.
marinate from 50 minutes to 3 hours (depending on volume).
bake in foil (heats evenly on all sides). If it wasn’t around, make a dough based on water and flour, or take a baking sleeve. The main thing is to have an airtight environment that maintains a high t for even baking.
to get a crispy crust - first bake the meat at t 230-250, and then reduce to 180C.
after cooking, let the meat brew in the oven for another 20 minutes.

Calories: Not specified
Cooking time: Not specified

I often cook such tasty and very juicy meat, from which I then make wonderful sandwiches for snacks at work and at school. This is for me an alternative to harmful sausage, which, of course, is the easiest to buy for cutting sandwiches, but after spending quite a bit of time, you can bake pork in the oven yourself, according to simple recipe to keep it juicy. You will learn how to do this below.

For baking, you can take any part of the pork carcass - the neck or the back, as a large large piece that can be baked whole, or smaller ones, after cutting them. You may have already dealt with various parts of the carcass when cooking.

If you like more fatty and juicy meat, then take it with a small fat layer, but this is already to your taste.

Before we pack the pork in foil, we will process it with seasonings - salt, pepper, garlic, you can also add your favorite rosemary, thyme, basil. And then we grease it with mayonnaise, the amount of which we ourselves regulate depending on how many spices we used. Do not forget that pork is already quite fatty meat, so do not overdo it with mayonnaise. We leave the meat in the marinade for a couple of hours, so that it is sufficiently soaked and gaining all the flavors from seasonings. Sometimes, I put such meat for 10-12 hours in a cold place, then it turns out so juicy, fragrant and tender that it is impossible not to cook it again and again.
And then the baking process itself. Here it is important to observe the temperature regime, because for the first half hour we bake the meat at high temperatures, and then lower the degree and bake until it is ready.

Ingredients:
- fresh meat (pork) - 1 kg,
- salt - 1-2 tsp,
- pepper (ground) - 0.5 tsp,
- mayonnaise - 1-2 tbsp. l,
- garlic - 4-6 cloves,
- spices, bay leaf,
- sunflower oil - 1 tbsp. l.

How to cook with a photo step by step

The most important step is the preparation of raw meat. To do this, take a piece of meat, clean it from unnecessary films and excess fat. Next, rinse thoroughly in water to wash it from the remnants of blood. We make horizontal cuts in a large piece of meat so that it marinates better. If we take small pieces, then they can not be cut.

Now we are preparing a mixture for sprinkling and marinating meat. First, squeeze the peeled garlic through a press.

Then sprinkle with spices and salt and mix well.
we rub.

After greasing on all sides with mayonnaise sauce.

We put the meat in a cold place so that it is saturated with marinade. Set the time for this process based on your preferences.
Now we wrap the pork in foil, it is better to take it in several layers. Next, put it on the bottom of the baking sheet, and so that it does not burn, grease it lightly with oil.

First, we cook the meat at a temperature of 200-220 degrees, and after half an hour we reduce the temperature to 180-190 degrees and cook for another 15-20 minutes.

If desired, you can make cuts in the foil, then the meat will brown a little.

Cut when it cools down a bit.
Have you tried

Today I’ll tell you how you can easily bake one large piece of pork in the oven 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 you can do it without problems), then here you are, we have an excellent meat appetizer for festive table! In addition, it is a great substitute for sausage when making sandwiches for a snack, 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 pickling (overnight is possible), 1 hour 10 minutes for baking, a couple of hours for cooling

Level of difficulty: it's incredibly simple

Proposed course of action:

When choosing meat, I advise you to give preference to a piece with layers of fat - this is all so that the already prepared pork turns out to be tender and juicy. Indeed, 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 dryish.

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

So, we bought meat and thoroughly washed it under running water - this is a mandatory rule that cannot be neglected in any case. Then we put it in a colander so that all excess moisture is drained from it, or we get wet with paper towels. We put it in a large bowl in which it will spend some time while it marinates.

First, add salt to the meat.

Then we start up the usual black ground pepper.

And then you have a whole field for experiments - chopped garlic, Provence herbs, spices, hot chili peppers ... I really like to bake meat, seasoning it with suneli hops - then it turns out incredibly fragrant, and it even seems to me that it smells of Georgia ( since I have never been to this country, I’m just sure that it smells like that in any Georgian house).

So, add hops-suneli seasoning to the meat.

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

Now we spread bay leaves to the meat from all sides, cover it with a flat plate, and put some kind of load on top. In this form, we send the pork to the refrigerator, or, given today's weather conditions, we simply take it out to the balcony.

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

We place the pork in foil in any form suitable for use in the oven, and in the oven - the temperature there should be about 200 degrees.

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

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

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