There are many ways to cook pork in the oven. If you choose the right recipe, then in any case it will turn out juicy, satisfying and soft. Below are published over 20 successful options.

Juicy pork baked in the oven in foil

Ingredients: a kilo of meat, 5-7 garlic cloves, 1 tbsp. l light mayonnaise, 3 leaves of parsley, a sprig of rosemary, 3 large pinches of salt, freshly ground pepper.

  1. Washed and dried meat is cut into small pieces. In each of them, additional cuts are also made so that the pork is pickled faster and more evenly.
  2. Prepared pieces are greased with a mixture of salt, pepper, chopped parsley, rosemary, crushed garlic and mayonnaise.
  3. In this form, pork goes cool for 4-5 hours.
  4. The meat is tightly wrapped in foil and placed on a baking sheet. It will be prepared first half an hour at 220 degrees, then another about an hour at 180 degrees.

Next, the pork in the foil gets rid of the coating and left in the oven for another 15-20 minutes to brown.

Bake carbonate with a piece on a baking sheet

Ingredients: 720 g of carbonate, 6-7 garlic cloves, ½ teaspoon of coarse salt, 2 tbsp. tablespoons olive oil, small. a spoonful of spices for pork.

  1. The meat is washed with a whole piece, dried, and excess fat is removed from its surface with a sharp knife. A small layer of fat can be left for juiciness dishes.
  2. On a dry frying pan, the piece is fried on all sides until golden brown with strong heating of the stove. Thus, most of the meat juice will remain inside the carbonate.
  3. For the marinade, all remaining ingredients are mixed. Garlic is previously pounded in a mortar.
  4. The resulting composition is rubbed on a cooled tenderloin on all sides. The prepared meat piece is laid out on the foil. Best of all, on its shiny side - this will speed up the pork baking.
  5. The whole surface of the meat is lined with thin garlic plates.
  6. The foil wraps tightly.
  7. In a very hot oven, meat is cooked for 60–70 minutes.

The readiness of the dish is checked by an incision on the pork - if transparent juice stands out from it, then you can try the treat.

Tasty kebab pork in the oven

Ingredients: a kilo of pork neck, 4 onions, large lemon, 6 g of freshly ground black pepper, 1 tsp. nutmeg, 6 leaves of parsley, 5 large tablespoons of vinegar, table salt to taste.

  1. Washed meat gets rid of tendons and veins. The remaining pulp is cut into approximately equal pieces and placed in a large pan.
  2. Thick rings of onions pour out to the meat.
  3. All declared seasonings, crushed lavrushka and salt also move here.
  4. It remains to add vinegar and juice from half the fruit, and then mix all the combined components.
  5. The pan is covered with cling film and at room temperature the future barbecue is left to marinate for 2.5 hours.
  6. Next, the meat is strung on skewers or wooden skewers, which are stacked across a rectangular shape or a baking sheet with high sides. The pork pulp should not touch the bottom of the container.
  7. The oven warms up to 250 degrees. The meat will be baked in it for less than half an hour.

Preparing shish kebab in the oven must often be watered with the remaining marinade or plain water, and also periodically turn over.

The most juicy meat in French

Ingredients: 620 g balyk, 3 fresh tomatoes, 2 large onions, 130 g hard cheese, coarse salt, 90 g light mayonnaise, 1 tsp. ground black pepper.

  1. The meat is cut into thick plates (about 1 cm). Each slice is covered with cling film and carefully beaten with a kitchen hammer.
  2. After processing the pork on both sides, it must be rubbed with a mixture of salt and pepper. Prepared pieces are laid out on an oiled baking sheet.
  3. Thin semi-rings of onions scatter plentifully on top of the meat. The more this vegetable is used, the juicier the treat will be in the end.
  4. Next up are circles of fresh or frozen tomatoes. They do not need preliminary defrosting.
  5. Mayonnaise net is applied to tomatoes and grated cheese crumbles.

French baked meat for about half an hour at 180 degrees. Then the pieces are left on the baking sheet for some more time so that they can absorb the released juices.

Pork Medallions - Restaurant Level

Ingredients: 330 g balyk, 40 ml soy sauce without additives, 60 ml semi-dry red wine and the same amount of sunflower refined oil, 70 g cheese, a pinch of Italian herbs, you can use a spicy mix of spices for barbecue.

  1. Balyk is cut into thick round slices and stripped of excess fat.
  2. The resulting pieces are transferred to a container, poured with wine and left for 15 minutes.
  3. Next, the pork is rubbed with all the declared spices and left for another half hour.
  4. The meat preparations are wrapped in strips of foil and fried on both sides until golden brown in well-heated oil.
  5. Together with the wrapper, pork is transferred to a heat-resistant container and sprinkled with soy sauce.
  6. The form is covered with foil on top.
  7. The dish is baked for 10 minutes at 190 degrees.
  8. Then the medallions are sprinkled with plenty of grated cheese and cooked for another 5-7 minutes.

If the salinity of soy sauce and cheese is not enough for the dish in question, you can use ordinary fine salt at any stage.It is permissible to add it to the marinating mixture.

Oven chops

Ingredients: a pound of pork loin, 2 large raw eggs, 110 g of cheese, 2 ripe tomatoes, 60 g of sifted flour, half a bunch of greens, 3 pinches of salt, freshly ground pepper.

  1. Pork is cut in large pieces (about 2 cm thick). Next, the meat is covered with a film or bag and beat off with the blunt side of the hammer (without cloves).
  2. Prepared slices are rubbed with salt, pepper, crumble in flour and immersed in raw eggs, beaten until light foam appears.
  3. Next, the workpieces are fried literally a minute on each side in a hot skillet.
  4. The browned meat is transferred to the baking sheet. Chopped greens spill out on top of it and thin slices of tomatoes are laid out. Pork topped with grated cheese.

Pork chops in the oven are baked for 10-12 minutes (no more so as not to dry the meat).

Original taste with pineapple

Ingredients: can of canned fruits, 720 g of meat, 230 g of cheese, pepper, salt.

  1. It’s best to use the lean part of the pork carcass. The meat is washed, dried and cut into portioned steaks. The billets are slightly beaten with a kitchen hammer, after which they are rubbed with a mixture of salt and pepper.
  2. Pork slices are sent to an oiled baking sheet. On top of each of them is laid out on a fruit ring from a jar. Pineapples should not have excess syrup.
  3. The meat is sent to bake in a very hot oven for half an hour (210-220 degrees).
  4. Cheese is cut into square slices and laid out on an almost finished dish.

Next, the pork with pineapple is baked for another 10-12 minutes at medium temperature. Cheese should be completely melted.

Baked pork in the sleeve

Ingredients: 820 g loin, 3 small. tablespoons of hot mustard, freshly ground black pepper, 1 tsp. liquid honey, a pinch of hot paprika, salt, 2 tsp. soy sauce, a pinch of thyme.

  1. The meat is washed, dried and cut into an accordion (not completely).
  2. A spicy marinade is prepared from the remaining components. They are well coated with pork on all sides.
  3. Prepared meat is placed in a baking sleeve. Its ends are wrapped. Pork will marinate for at least 14 hours. It is best to leave it in the cold for a day.
  4. Next, the pork in the sleeve is baked for 60–70 minutes at 210 degrees in the oven.

It is tasty to eat such meat, both hot and cold.

How to bake meat steak?

Ingredients: 470 g of pork pulp, 6-7 peas of black pepper, 25 ml of soy sauce, salt and paprika to taste, refined oil.

  1. The meat is cut with a very sharp knife into large pieces across the fibers. Their thickness should be about 3 cm.
  2. The slices are carefully beaten off by the blunt side of the kitchen knocker so as not to damage the fibers.
  3. Prepared pieces are pierced with a fork in several places - it is necessary that the marinade penetrates well into the meat.
  4. The remaining products are mixed in the marinade. They rub the pork well and leave for a few minutes.
  5. Next, the meat is sprayed with odorless oil and laid out on a baking sheet with a thick bottom.
  6. The capacity goes to the middle shelf of the oven, preheated to 240 degrees. On each side, the slices are cooked for 8-9 minutes. If there is such a function, in the end you can use the grill for a couple of minutes.

Ready-made pork steaks are delicious served with mixed vegetables.

Accordion in the oven

Ingredients: 730 g boneless loin, 2 large tomatoes, 4-6 teeth. fresh garlic, 220 g cheese, 1 small. a spoonful of coarse salt, freshly ground pepper.

  1. A piece of pork is well washed, dried and cut into thick slices, but not completely. It should be a kind of harmonica. She salts and peppers.
  2. Cheese, tomatoes and garlic are cut into medium slices. The last one to taste can simply be passed through a press.
  3. Gaps between meat slices are stuffed with the resulting slices.
  4. Next, the workpiece is wrapped in several layers of foil, lubricated with refined oil and sent to the oven for 190–60 minutes at 190 degrees.

If you want the accordion of pork in the oven to turn rosy, it is baked uncoated for another 12-15 minutes. You can optionally sprinkle grated cheese on top of the dish.

With mushrooms and cheese

Ingredients: 2 pork steaks, 120 g of fresh champignons, 70 ml of freshly squeezed orange juice, small onion, 90 g of cheese, homemade mayonnaise or fat sour cream, 3 large tablespoons of soy sauce, spices, fresh garlic to taste, rock salt.

  1. Steaks are well beaten with a special hammer through several layers of the film, after which they are rubbed with salt and spices.
  2. From above, the meat is poured with a mixture of freshly squeezed orange juice with soy sauce and left for 40-50 minutes for marinating.
  3. At this time, sliced ​​champignons and onion cubes are fried in well-heated oil until tender.
  4. The steaks are squeezed from the marinade, laid out on an oiled baking sheet and generously sprinkled with onion-mushroom hot filling.
  5. The cheese is coarsely grated, mixed with crushed garlic and homemade mayonnaise / sour cream. The resulting mass is laid out on steaks.

Baked pork with mushrooms in the oven for about half an hour at 190 degrees. Served hot at the table.

Potato and Pork Casserole

Ingredients: 320 g of meat, 8–9 potatoes, onions, raw egg, 2 large tablespoons of soy sauce, 60 g of cheese, 3 large tablespoons of cream and sour cream, cream cheese, fine salt, Provence herbs.

  1. Prepared meat is cut into thin slices and, if desired, slightly beaten. Then it is transferred to a deep container, salted, peppered and poured with soy sauce.
  2. The potato is peeled and thinly cut.
  3. In a separate bowl, beat the egg, cream and sour cream until smooth.
  4. The potato is salted and connected to the fill from the previous step.
  5. In the oiled heat-resistant form, the first thing is laid out meat. Next come onion half rings (half), slices of processed cheese and half potatoes.
  6. Then the remaining onion, pouring, the rest of the potatoes are distributed and Provencal herbs are poured.

Pork in the oven with potatoes will be baked for 45–55 minutes at 190 degrees. A few minutes before being cooked, the dish is sprinkled with grated hard cheese.

Pork ribs in provence herbs

Ingredients: a kilo of pork ribs, large orange, 1-3 tooth. fresh garlic, 5-6 leaves of rosemary, a mixture of Provencal herbs, coarse salt, 2 tbsp. l sweet mustard.

  1. Ribs must be selected with plenty of meat on them. If they are frozen, you must first defrost the meat product to room temperature, rinse and towel dry their paper. Cutting the product is not required.
  2. Next, the ribs are smeared with salt and mustard. These components must be thoroughly rubbed into the meat so that it is better and faster marinated.
  3. Prepared pork is covered with cling film so that its surface does not dry, and is rearranged in the cold for 3-4 hours.
  4. Ribs are laid out on an oiled baking sheet. Provencal herbs are poured on top, rosemary is laid out and crushed garlic crumbles.
  5. Half an orange is cut into thin slices and laid out on the meat. Fruit pieces will additionally marinate pork and improve its taste. Ribs are poured from the second half with juice.

The meat will be baked at 180-190 degrees for about half an hour.

With kiwi

Ingredients: 430 g of meat pulp, 3-4 kiwi, 120 g of hard cheese, a mixture of peppers, rock salt.

  1. Prepared pork is cut into arbitrary pieces.
  2. Kiwi is cleaned and cut into circles, the thickness of which does not exceed half a centimeter. The fruit is best taken ripe, soft.
  3. Cheese is rubbed on a coarse grater.
  4. In an oiled, heat-resistant container, meat is first laid out. Pork to taste, salt and pepper. At this stage, it is allowed to use any favorite spices.
  5. Kiwi circles are laid out on top of the meat slices in an even layer.
  6. Next, the grated cheese is distributed.
  7. A treat is prepared at 180-190 degrees for 35-45 minutes.

According to this recipe, baked pork is especially juicy and soft.Kiwi gives the dish an interesting, piquant sourness.

Bavarian meat bread

Ingredients: a pound of prepared minced pork, 320 g mixed minced meat (beef + pork), a glass of ice water, 40 g of starch, 15-20 g of salt, a pinch of ground ginger, white pepper, cardamom and nutmeg, 0.5 g of ascorbic acid, 5 g of baking powder based on phosphate E450.

  1. All declared spices are mixed in one container. Including baking powder, salt and ascorbic acid.
  2. Starch dissolves in ice water.
  3. Two types of minced meat are combined. A mixture of spices is poured out to them and the starch solution is poured.
  4. The mass is whipped with a special nozzle of the “hooks” mixer for 5-6 minutes at minimum speed. As a result, a very sticky stuffing should be in the bowl.
  5. The rectangular heat-resistant form is lubricated with a thin layer of oil.
  6. The resulting sticky minced meat is laid out in it.
  7. The surface is carefully leveled. If desired, you can make any pattern on it - this will decorate future bread.
  8. The dish will be baked for 45-50 minutes at 160 degrees.
  9. When the food has cooled a little, you can turn it on a flat rectangular dish.

It remains to chop the resulting meat bread in portions and serve. It is delicious both hot and cold.

Baked pork ham with honey crust

Ingredients: 2.5 kilogram pork ham, 2 whole heads of garlic, half a glass of pineapple juice, 1 small. a spoonful of hot mustard, dry rosemary and sunli hops, salt, 4 large spoons of liquid honey, a handful of black pepper peas.

  1. First, the ham is poured with cold salted water with peas of black pepper. You can also add a couple of bay leaves to your taste. In this form, the meat is left overnight.
  2. Next, in the ham, you need to make several miniature incisions over the entire surface and insert in them plates of freshly peeled garlic.
  3. The prepared meat is rubbed on top with a mixture of salt, all declared spices, honey, mustard and pineapple juice.
  4. The ham is placed on an oiled baking sheet, and around the pork is garlic cloves.

The dish is baked at 180-190 degrees 60-70 minutes. Periodically, the meat is poured with the allocated juice.

In soy sauce

Ingredients: 320-420 g of pork neck, 25 ml of soy sauce, 2 stalks of rosemary, 2 pinch of salt.

  1. Pork is cut into small slices and immersed in a deep bowl. Top the meat is poured with soy sauce and sprinkled with rosemary leaves.
  2. The meat preparations are slightly tucked and knead in a bowl with your hands so that they are saturated with the marinade.
  3. Sliced ​​pork is transferred to a baking dish and sprinkled with whole soy sauce from a bowl.
  4. At 200-210 degrees, the dish will be baked for 30-40 minutes.

The smaller the pork slices, the less time it will take to cook.

Holiday rolls with mushrooms

Ingredients: 630 g of pork fillet, 420 g of champignons, 2 pcs each. raw eggs and onions, 160 g of Russian cheese, a full glass of very fat cream, sodium chloride, a mixture of peppers.

  1. Onions are very finely chopped and fried until golden in hot oil.
  2. Then small pieces of mushrooms spill out to him. Together, the products are fried until all the water has evaporated.
  3. Hard boiled eggs, cut into cubes and mixed with onion and mushroom fry.
  4. Cheese is added to future filling. It is best to rub it on a smaller grater.
  5. All the components of the filling are mixed, salted to taste and pepper.
  6. The pork is washed, dried with paper towels and cut into thin steaks.
  7. Rolls are rolled from meat. Inside each of them is laid a mixture of eggs and mushrooms.
  8. On the sides, the resulting structures are fixed with toothpicks.
  9. Each roll is fried until golden brown on all sides. In the process of cooking, toothpicks are gradually removed from them.
  10. Stuffed workpieces are transferred to a heat-resistant container and poured with a mixture of cream and a small amount of water. The liquid can be salted.

It remains to bake the dish at 190 degrees for about half an hour.Tasty rolls with mashed potatoes or any stewed vegetables are tasty.

Pork knuckle in beer in the oven

Ingredients: 1.5 kilo meat shank, large carrots, 1.5 liters of dark beer and a faceted glass of light, 2 onions, 2 teeth. fresh garlic, 2 large spoons of vegetable oil, liquid honey and brown sugar, a pinch of clove, coriander and caraway seeds.

  1. The prepared shank is placed in a deep saucepan. Pouring light beer with all the spices on top. Coarsely chopped carrots, whole garlic and one onion are added. On low heat, products are boiled for 2-2.5 hours.
  2. In a separate bowl, dark beer is mixed with butter, sugar, mustard, honey and a couple of spoons of stewpan broth. The mass is boiled until the sugar is completely dissolved and at the end it is salted to taste.
  3. The boiled shank cools, small cuts are made on its surface. The meat is laid out on a baking sheet, sprinkled with the remaining chopped onions and sent for 25 minutes in a well-heated oven.
  4. Then the meat is turned over, sprinkled with plenty of sauce from the second step and baked for the same amount of time.

As a side dish for such a meat dish, it is delicious to serve stewed or sauerkraut. The shank goes well with any greens and fresh vegetables.

Pork pork

Ingredients: 730-830 g of meat pulp, small. spoon of dried garlic, 2 large spoons of a special mixture of spices for pork, 1.5 liters of water, 2 large tablespoons of salt, a couple of bay leaves, a large spoon of Provence herbs.

  1. The preparation of such a dish begins with brine. In an enamel pan, filtered water is sent to the stove. All Provencal herbs, salt and lavrushka are immediately poured into it. When the liquid boils, it is removed from the fire and cools to room temperature.
  2. Pork in one large piece is well washed and immersed in a cooled brine - it should be completely covered with liquid.
  3. The meat is left in a fragrant brine all night.
  4. Next, the pork is removed from the pan and dried with paper napkins.
  5. The prepared piece of meat is coated on all sides with the selected mixture of spices and dry garlic.
  6. Pork is tightly wrapped in 1-2 layers of foil. The coating must be well fixed so that meat juice does not flow from the structure. Otherwise, the dish will turn out to be rather dry.
  7. The future boiled pork is going to be baked for 80–90 minutes at 190–200 degrees in the oven.

Ready-made fragrant dish is served to guests both hot and cold.

How to make pork cordon bleu?

Ingredients: 2 pork steaks, 60 g of Dutch cheese, 80 g of ham, a large raw egg, 2 large tablespoons of fat milk, 1 large spoon of poppy seeds, freshly ground black pepper, a handful of crumbs from crackers, coarse salt, flour.

  1. The meat slices through the cling film are well beaten with a heavy kitchen hammer with cloves. Top pork rubbed well with a mixture of freshly ground black pepper and salt. The meat blanks are left for a few minutes.
  2. Ham and hard cheese are cut into rectangular slices, after which they are placed in the middle of prepared pieces of pork. Some housewives experiment with such a dish and use processed, cottage cheese or other soft cheese.
  3. The meat fillet with cheese and ham filling is rolled up in a tight roll.
  4. On the first flat plate, poppy and crumb crumbs are mixed, wheat flour is poured on the second.
  5. In a separate deep bowl, the egg is beaten with a little pepper and salt. Milk is poured into the mixture and the components are mixed.
  6. The resulting workpieces are first crumbled in flour, then immersed in the egg mixture and finally breaded in poppy seeds with crumbs.

Then the meat is fried until golden brown in well-heated oil from all sides.

Juicy pork neck with garlic

Ingredients: 2 kilograms of pork belly, 2 whole heads of fresh garlic, salt, a mixture of peppers to taste.

  1. Part of the brisket, on which the skin is located, is poured with boiling water, after which it is well dried with paper towels. Shallow frequent transverse incisions are made on the surface of the prepared skin.They should be approximately 1 cm apart.
  2. The brisket is rubbed with salt and left on the table for half an hour.
  3. Next, the pork must be stuffed with finely chopped garlic. It is inserted in large quantities into cuts on the skin. To get a dish with a bright taste, there should be a lot of garlic.
  4. Pork is wrapped in foil and left in cool for 2-3 hours.
  5. Further, the coating is removed from the meat and the piece is placed in the form for baking up with the skin. Pork is sprinkled with a mixture of peppers and sprinkled with oil.

The breast is first baked for about half an hour at 220-230 degrees. Further, the cooking process continues at 200-210 degrees for another 40-45 minutes.

Chopped meatballs

Ingredients: 730 g of pork, 2 raw eggs, onion, 3-4 garlic cloves, 3 tbsp. l very oily sour cream, the same amount of semolina and potato starch, 1 small. spoon of hot mustard, black pepper, salt.

  1. Washed and dried pork is cut into small pieces. This should be done with a sharp knife. Do not use a blender or meat grinder. Small pieces of meat should be felt in the finished dish.
  2. In the same way, peeled onions are chopped and sprinkled to pork.
  3. Raw eggs are broken into a bowl of meat, all the declared loose components are added, as well as sour cream, mustard and crushed garlic.
  4. The ingredients are very carefully mixed with a wide spoon - a homogeneous mass should appear in the bowl. The resulting stuffing goes cool for about half an hour.
  5. After the specified time, you can start frying chopped meatballs. To do this, a large amount of refined oil is well heated in a frying pan.
  6. A tablespoon of fat is laid out meat pancakes. They are fried on both sides over medium heat, and at the end they are transferred to napkins to remove excess fat.

Ready-made cutlets are well suited to almost any side dish. It is very tasty to serve them with sour cream and garlic sauce.

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