In fact, this dish has nothing to do with France: it originates from a passionate lover of hunting Count Orlov and his favorite food - game meat with mushrooms, and was called - in Oryol. The taste was exquisite, so the food received great recognition among gourmets. Apparently, it was precisely this subtlety that later gave the name “meat in French,” which extended to many methods of cooking any meat, including pork.

Classic version of the dish

French meat in a pork oven is appreciated not only by professional cooks, but also by ordinary housewives. Firstly, it can be served for lunch or dinner any day. Secondly, to make a beautiful tasty center for the festive table. Thirdly, all the ingredients of the food are inexpensive and always available. And, fourthly, one does not need to possess supermasterry to please the household with a juicy tender treat. What will be needed to make “classics” of pork meat?

  • pork fillet: 350 - 400 grams;
  • not a very big onion;
  • champignons: 250 - 300 grams;
  • hard cheese of your favorite grade: 200 - 250 grams;
  • salt and pepper;
  • three to five tablespoons of mayonnaise.

We start to cook.

  1. We clean and wash the mushrooms, cut them into pieces. After that, we lower it into cold water.
  2. We also cut the meat: in sufficiently large fragments (somewhere 10 x 10 cm), but not thick (up to a centimeter).
  3. Each slice is well salted, rubbed with pepper. Put on a baking sheet (before that, we greased it with oil).
  4. We hide the meat under mushrooms (slightly salted). And we cover them with onion half rings.
  5. Cheese comes next (we processed it on a grater). Then mayonnaise.
  6. A baking sheet with a workpiece should be at least 25 minutes - spend half an hour in the oven (at 200 ° C). After that you can get a tasty family feed.

For more satiety - potatoes

Pork itself is quite a satisfying product, but if you want to be sure that the guests do not get hungry from the table, you should build meat in French with potatoes. In addition, then you don’t need to come up with a side dish.

Let's collect some necessary ingredients:

  • 700 - 800 grams of pork meat;
  • 600 - 700 grams of potatoes (meaning already peeled);
  • a couple of onions;
  • 200 - 250 grams of mayonnaise (fatty for better satiety);
  • up to 250 grams of hard cheese;
  • ground black pepper, salt - to your taste;
  • vegetable oil (to grease a baking sheet).

Now we begin to create a dish.

  1. First meat. Cut it into steaks (about a centimeter wide). Each beat off on both sides. Salt and pepper (you need to do this on each side). We put the slide in a separate plate and meanwhile set aside.
  2. Now the onion. Remove the “casing” from it, cut it (with rings or half rings - no difference).
  3. Next up is the potato. It should look like thin circles.
  4. "Build" the dish itself. Lubricate the leaf with oil and place the layers: potatoes (slightly salted), pork steaks, onion slices. The end is a layer of mayonnaise covered with grated cheese (it is better to grate it with large cells).
  5. The oven has already warmed up to the desired level (200 C). This temperature must be maintained for twenty minutes.
  6. After we reduce the heat to 180 C and wait another 20 minutes.
  7. We take out, decorate with greens, serve on the table until it cools down.

The meat will be even juicier if you fry it in advance on both sides in a skillet until light blush. Moreover, it is not the container that needs lubricating with oil, but the meat itself.

Read also: french chicken meat

With tomatoes and cheese in the oven

If you cook meat in French with tomatoes, the food will turn out not only juicy, with a pleasant acidity, but also very beautiful, just right for the festive feast.

You will need to take:

  • with a pound of pork;
  • tomatoes (three is enough);
  • cheese (not processed, but hard) - 200 grams;
  • onion head;
  • ground pepper (black), salt (iodized is also possible);
  • mayonnaise (home-made is generally perfect) - 100 milligrams.

We act in this order.

  1. Cut the meat into chops, beat off each side (through a plastic bag to prevent a shapeless mess) to a thickness of not less than 0.7 centimeters. Salt with salt and pepper.
  2. We cut vegetables: tomatoes in circles, onions in thin rings.
  3. Cheese: pass through a coarse grater.
  4. The baking sheet is covered with vegetable oil. On it are our chops.
  5. Above is a layer of onions, followed by chopped tomatoes.
  6. They are followed by mayonnaise and a sprinkle of cheese.
  7. After 35 - 40 minutes spent in the oven (at 190 C), it can be removed and sampled.

To achieve an impeccable taste and juiciness, you always need to use only fresh meat, not too greasy and without veins. If it's pork, then the most suitable option is a loin.

Under the "fur coat" with eggplant

For variety in recipes, pork in French uses many vegetables. We already spoke about mushrooms, potatoes and tomatoes. But what if you try to add eggplant to the dish? It should make a wonderful taste harmony with meat.

So, let's take the following products:

  • meat - half a kilogram;
  • hard cheese - two hundred grams;
  • eggplant - a little thing;
  • onion - the head;
  • mushrooms - three hundred grams (choose champignons, they cook faster);
  • garlic - two to three cloves;
  • sour cream - a couple of tables. spoons;
  • mayonnaise - one table is enough. spoons;
  • to taste salt and pepper.

First we make meat.

  1. Cut into steaks. They should be no thicker than two centimeters.
  2. Browning in a pan.
  3. We put in the form in which we will bake.

Next is the turn of vegetables.

  1. Garlic and onion finely chopped with a knife. Bring to a golden color in the pan.
  2. Mushrooms (already clean and diced) are added to the company to the onion-garlic mixture.
  3. Then the vegetable part is diluted with eggplant cut into small pieces.
  4. All this is extinguished (under the lid) from five to eight minutes.
  5. Only sour cream and mayonnaise are missing: mix the contents of the pan with them.

The final stage.

  1. We cover the meat with the resulting mass. Top - the place for cheese (after a large grater).
  2. We send the form to the oven at 180 C. When forty minutes have passed, welcome to the table.

We must not forget that meat, onions and sauce, when heated, will give a lot of juice. Therefore, it is better to take a baking sheet with high sides.

Foil Recipe

It is believed that baking in foil enhances the taste of meat and preserves its juiciness. It’s also very convenient: you can immediately prepare as many servings as expected by eaters.

For our dish you will need:

  • 0.5 kilograms of pork fillet;
  • three or four potatoes;
  • one carrot and one onion;
  • 120 - 150 grams of cheese (hard variety);
  • 100 - 120 grams of sour cream (it is better to use not too oily);
  • a pinch of ground pepper and salt;
  • half a teaspoon of finely chopped greens;
  • vegetable oil (preferably refined) so that the foil can be lubricated.

Follow the instructions.

  1. We have washed and dried pork. We cut it into parts, not large, but not particularly small. We beat each carefully (so as not to creep under the hammer, cover with a film).
  2. Cut potatoes into circles (medium size). But if you wish, you can do without potatoes.
  3. We cut the onion thinly - in rings or half rings.
  4. We process carrots on a grater.
  5. We pass the carrots and onions a little in a pan with a drop of vegetable oil.
  6. In a foil pre-oiled, put a little potatoes (it is already salted and peppered).
  7. Similarly processed chops are laid out on top.
  8. The next layer is salvaged vegetables. Behind them is sour cream.
  9. The last will be grated cheese.
  10. Gently wrap the foil. A heated oven awaits her along with the contents.
  11. When the time passes (depending on the size of the servings it will take from 45 to 55 minutes), we get the food, put it on the plates with a wooden spatula, sprinkle with herbs. And eat while hot.

If potato is included in the dish, it should be cut into slices, approximately the size of pieces of meat.

Then everything will be prepared at the same time.

Original recipe with pineapple

Nowadays, pineapples can hardly be considered exotic fruits. But the pork meat cooked with them in French is still a dish with a rather unusual taste. And yet, he has a lot of fans. Let's try to connect such unusual components and we.

To implement the recipe you will need:

  • a pound of pork tenderloin;
  • a can of canned pineapple (preferably slices);
  • onions - three things;
  • 350 - 400 grams of cheese (any hard variety);
  • mayonnaise can be replaced with sour cream;
  • sunflower oil (or other vegetable oil, which is in the kitchen);
  • not do without pepper and salt.

We begin to "conjure."

  1. First of all, we “strip” our chipollins and cut them into non-thick half rings.
  2. We are engaged in meat. It will have to be washed, dried and cut. Each box should be approximately the following size: 10 x 10 x 1 cm.
  3. Each of them is slightly beaten off, flavored with salt and pepper.
  4. Cheese is passed through a medium grater.
  5. Baking tray (take the one where the sides are higher), smear with oil. Onion - on it, then - meat.
  6. We coat each meat square with mayonnaise. Put the pineapple circle on top. It is also covered with mayonnaise. The final "chord" - sprinkle all the cheese.
  7. It remains to move the pan into a hot oven (at 180 C) and hold it there for half an hour.

If someone in the family hates the taste of onions in food, you can Do not cut into rings, but crumble smaller. So he "disappears" in the meat, there will be only a mouth-watering aroma.

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