Pork baked in the oven in foil is a dish that is prepared quite simply, without excess fat, only with the addition of natural spices, and sometimes fruits and vegetables. It can be cooked in portions or as a whole, and served hot or cold. The latter fact makes baked meat a healthy alternative to shop sausage.

Oven baked pork in slices in the oven

Close to the kebab's taste, but incredibly tender and juicy meat in the sauce - this is pork slices prepared in the oven in foil. In the process of cooking, the hostess will only need to combine all the ingredients, mix and pack them in foil, and then take out the finished meat in the sauce from the oven.

Products required for the dish:

  • 1000 g of pork;
  • 200 g of onions;
  • 100 ml of vegetable oil;
  • 50 g of ready mustard with whole grains;
  • salt, spices.

The baking process step by step:

  1. Wash pork (leaner or leaner), dry with a paper towel and cut into small pieces.
  2. Remove the husks from the bulbs, cut each head in half lengthwise and chop half rings. In a separate bowl, mix vegetable oil, mustard and onions.
  3. Pepper-salt and add onion slices to it. Mix everything well, kneading the onion with your hands so that it starts up the juice.
  4. Put the meat on a folded sheet in half and cover it with a second sheet of foil, fastening the edges tightly to form a sealed cushion from which neither steam nor sauce will leak.
  5. First, the meat must be left alone for forty minutes to marinate.Then it remains only to bake pork at 200 degrees for 50 to 60 minutes.

How tasty to bake meat in one piece

The ability to bake pork in one piece is the highest level of skill of the cook. Such a treat immediately becomes the central hot dish at any feast. There are many recipes using various spices, but the above method with preliminary marinating and honey mustard sauce allows even a novice hostess to make the perfect dish.

To cook pork in one piece you will need:

  • 1500 g of meat (carbonate, neck or ham) in one piece;
  • 4 g black pepper;
  • 15 to 20 g of garlic;
  • 5 g of paprika;
  • 15 ml of barbecue sauce;
  • 10 g of honey;
  • 30 g Dijon mustard;
  • 10 g of salt.

The sequence of actions:

  1. For preliminary preparation of meat, it should be washed and patted with a towel. Then make thin punctures (with a tender or a long knife) and send for 2 to 3 hours in saline solution (proportions: 30 g of salt per 1000 ml of water).
  2. For the sauce, combine all the dry ingredients with honey and sauce (mustard is not included in the sauce) and carefully stir everything. Wipe the pickled meat almost dry with paper towels and grate the sauce.
  3. To keep pork juicy, a piece of meat should be packed in a foil envelope, as in the previous recipe, and sent for an hour to the oven, heated to 180 degrees.
  4. After the specified time, open the foil and pierce the meat with a knife. If pink juice flows out, bake for another 20 minutes. If the juice is clear, then the top sheet of foil should be removed, grease the meat on top with mustard and send it briefly to the oven until a crispy appetizing crust forms.

Roasted pork ribs

From the pork ribs you can cook many first and second courses. This meat product is used for stews and soups, cooked in a pan, on the grill or grill. But the simplest and most tasty way to cook them is baking in the oven.

To prepare the pork ribs in foil, you must prepare in advance:

  • 1000 g of ribs;
  • 1 lemon;
  • 30 g of garlic;
  • 5 g of turmeric;
  • 10 g of dry provence herbs;
  • 3 g allspice;
  • salt to taste.

Working process:

  1. Cut a thin strip of pork ribs into separate segments along the bones and fold them into a single vessel of a suitable displacement. In a bowl with meat, send all the spices, chopped garlic into thin slices, squeeze the lemon juice and salt to taste.
  2. Mix everything well so that the spices and salt are evenly distributed, and put in the refrigerator for 2 to 3 hours for pickling, covering the meat with a lid or cling film.
  3. “Pack” the marinated ribs in a foil envelope, greased with vegetable oil and send for an hour and a half to bake in the oven at 180 ° C.

At the end of the baking, so that the meat is browned, the foil can be opened for a while.

Juicy pork neck in the oven

Pork goes well with a variety of fruits. It is cooked with apples, oranges, prunes, raisins, pineapples and dried apricots. Also, a ripe, moderately sweet and dense pear wonderfully complements the taste of meat.

Therefore, the pork neck can not only be baked in one piece, as in the recipe above, but also cooked with pears, taking:

  • 1300 g of pork neck in one piece;
  • 1 - 2 medium pears (for example, varieties of Conference);
  • 100 ml of wine;
  • olive oil, salt and spices for pork to taste.

Bake as follows:

  1. Cut the prepared piece of pork across the fibers every 2 to 3 cm to such a depth that a slice of pear fits into the resulting gap.
  2. Then generously rub a piece of meat with olive oil, salt and spices, distributing them not only on the surface, but also in each incision.
  3. Put the neck on a cutting board or plate, tighten with cling film on top and leave to marinate for 40 minutes at room temperature or from one and a half hours to the whole night in the refrigerator. If the pork for baking was marinated in the refrigerator, then for its further preparation, the meat must be allowed to lie down on the table for a while and warm to room temperature.
  4. Cut pears into longitudinal slices, the thickness of which will be approximately equal to one and a half centimeters, and lay in cuts on the neck.
  5. Wrap a piece of meat with foil. In this case, it will not only preserve the juiciness of the product, but also prevent the meat from falling apart during baking.
  6. Cook the pork neck at 180 degrees until cooked. A couple of minutes before the end of cooking, unfold the foil, pour the meat on top of the wine and hold it a little under the grill for a delicious crust.

Baked Pork Ham

A piece of pork ham with a minimum of active action on the part of the hostess can turn into a delicious piece of baked meat with a beautiful tomato crust.

To do this, you just need to take:

  • 600 to 700 g of pork ham;
  • 15 to 20 g of garlic;
  • 30 - 50 g of tomato paste;
  • salt, spices for pork.

Stages of preparation:

  1. Grate the pork ham with salt and spices and stuff with thinly sliced ​​garlic slices. Wrap the meat with foil and leave for a couple of hours at room temperature.
  2. Then bake pork in the oven right in the foil for about one hour at 200 degrees. After this, unfold the foil, grease the meat with tomato paste and send for another 15 to 20 minutes in the oven until a beautiful crust forms.

Shoulder blade

The shoulder blade has excellent taste. In addition, this is the least greasy part of the pork carcass, but it is still a little harsh, so it is not suitable for frying or ordinary baking. But the pork shoulder in the oven in the foil at home is very tasty.

The following products will be required for this formulation:

  • 1500 g of the scapular part of pork carcass in one piece;
  • 1 medium carrot;
  • 3 to 4 cloves of garlic;
  • salt and spices to taste.

How to cook:

  1. First, we perform standard water procedures with meat, followed by drying with paper towels. Next, rub it with salt and spices.
  2. Peeled carrots and cloves of garlic are cut into thin slices. Over the entire surface of the scapula, make thin deep cuts with a knife and stuff them with garlic and carrots.
  3. It remains only to put the meat in a deep container, cover with a lid and leave to marinate for a couple of hours at room temperature.
  4. Then tightly wrap the meat with foil, transfer to a deep heat-resistant form or on a baking sheet and send to bake at 180 - 200 degrees.

Serve the baked shovel should be hot, cut into portions.

Pork pork in foil

Home-made boiled pork can become not only a part of cold cuts at the festive table or buffet. In the daily menu, it perfectly replaces the store sausage for sandwiches. But in order for the meat to turn out to be juicy, moderately dense, not falling apart when sliced, you should accurately repeat the recipe, without neglecting marinating and keeping the meat in the refrigerator.

Essential Ingredients:

  • 1000 g of pork;
  • 25-30 g of garlic;
  • 20 g of mustard;
  • 3 g of red ground pepper;
  • 3 g black pepper;
  • 5 g dried basil;
  • salt.

Technology for making home-made boiled pork:

  1. Cut the cloves of garlic lengthwise into 2 to 4 cloves, removing the green cores. Mix spices with salt and dry basil, and garlic in this dry mixture.
  2. Wash a piece of meat and remove all moisture from it with paper towels. From above along the whole piece, evenly puncture with a sharp knife and insert into each garlic slice. Grate the meat with the remaining spices on all sides.
  3. Place the pork in a tightly closed container and put it in the refrigerator for at least 12 hours.
  4. Then, packing the meat in foil, bake it for an hour and a half at 180 degrees and another quarter of an hour at 160.

Keep the boiled pork that has cooled in the oven by wrapping it with a new piece of foil, and you can pour porridge over the juice formed during the baking process.

Bake in mustard and honey marinade

Mustard gives tenderness to meat, and honey - a beautiful caramel crust, so honey mustard marinade is most often used for baking. So, pork slices on a pillow of onion, cooked using such a marinade, many like even more than a barbecue.

Proportions of ingredients for this meat dish:

  • 1000 g of pork;
  • 50 g of ready mustard;
  • 30 g of honey;
  • 30 ml of soy sauce;
  • 500 g of onions;
  • salt and barbecue seasoning to taste.

Cooking method:

  1. Wash the meat and cut into slices, standard for a classic barbecue on the grill. Salt and season the pork with spices.
  2. In a separate bowl, combine mustard, soy sauce and honey. Important: the beekeeping product must be in its liquid state, so if necessary it should be melted in the microwave or in a steam bath.
  3. Pour the meat with the marinade obtained, mix so that each piece is bathed in it, and leave to marinate for at least two to three hours.
  4. Chop onions into large half rings.
  5. A piece of foil large enough to fit meat on it, folded in two layers. Put on it a pillow of onions half rings, and send pickled meat to it.
  6. Cover the pork on top with another piece of foil and put it in the oven at 190 degrees.

After 25 minutes, remove the top foil and cook the dish further until absolutely ready.

Carbonade

Carbonade is a meat delicacy of pork of the lumbar cut, in which only a small layer of fat is allowed (no more than 5 mm). To cook this dish is actually much easier than to find good meat for it. But giving preference to homemade carbonate, you can always control the quality of the products used.

For homemade pork delicacy you will need:

  • 1000 g loin;
  • 1000 - 1500 ml of water;
  • 200 g of apples;
  • 10 g of garlic;
  • 20 g of mustard;
  • 30 g of salt;
  • 2.5 g suneli hops;
  • 3 bay leaves;
  • 5 peas of allspice;
  • ground black pepper to taste.

Cooking Algorithm:

  1. Boil water with salt, allspice and bay leaf. When the marinade has cooled, put the meat in it and leave for two hours. This will make the carbade juicier and softer.
  2. Dry the meat soaked in the marinade with a towel, stuff with garlic slices, sprinkle with black pepper, coat with mustard and chop the suneli hops.
  3. To cut the carbonade round, tie a piece of meat with a thread or twine.
  4. Wash and cut the apples into thin slices.
  5. On a sheet of foil, put part of the apples, and on them - meat. Cover it with the rest of the fruits and wrap everything in foil. Apples will not let the meat burn and give it interesting flavor notes.
  6. Bake carbonate at 180 - 220 degrees for a little over an hour, until the juice released during the piercing is transparent. Allow the pork to cool directly in the turned off oven and serve, peeling apples.

Garlic Stewed in Foil

The aroma of this dish will not leave anyone indifferent, and sauerkraut or horseradish sauce will be a wonderful addition for him. For cooking, pork neck, loin or ham is suitable. The meat can be unedged, but always with a small layer of fat, which will give juiciness.

The proportions of the ingredients that are used in the cooking process:

  • 700 - 800 g of pork in one piece;
  • 35 - 50 g of garlic;
  • 20 - 40 g of paprika;
  • salt and other spices to taste.

Stages of baking:

  1. Squeeze the garlic through a press and mix with paprika, salt and other favorite spices. Rub the resulting mixture with a piece of pork on all sides.
  2. Roll the meat into a tight roll, dress with threads so that it does not fall apart. If necessary, top again with a mixture of garlic and spices.
  3. Then wrap with foil and send for 1 - 1.5 hours in the oven. The baking temperature should be 220 degrees.
  4. Free the finished meat from the threads, cool and serve, cutting into portions.

Pork escalope in foil

Those who carefully monitor each calorie eaten can replace the oil-fried chops with an escalope cooked in the oven. Smooth, round and sliced ​​across the fiber pieces of meat, although beaten before cooking, they do not bread and do not cook in oil.

To treat yourself to pork escalopes, you will need:

  • 500 g pork tenderloin;
  • 1 lemon;
  • 3 to 4 garlic cloves;
  • salt.

Cooking:

  1. Cut the meat across the fibers into round billets with a thickness of not more than one and a half centimeters. Then repel them to a thickness of 6 mm.
  2. Let the garlic pass through the garlic press, mix with lemon juice and salt. Coat the meat with this mixture and leave for 20 minutes to marinate.
  3. Wrap the blanks in a piece of foil and send to a hot oven for 20 - 30 minutes.

How much bake pork in foil in the oven

Having decided on the recipe for pork baked in foil, but having bought a piece of meat larger or smaller than stated in the recipe, do not worry about recalculating the proportions of the ingredients. This is easy to do, just according to your own tastes.

 

But the question is how much the selected piece of meat should spend in the oven, can drive into a stupor. Therefore, we will figure out how long to bake pork in foil in a whole piece or slices.

When baking meat in a whole piece at standard 180 - 200 degrees, the time is calculated according to this principle: 25 minutes for every 500 g of meat and another 25 minutes per piece. Thus, a piece of pork weighing 1 kg should spend in the oven for 1 hour 15 minutes.

The meat sliced ​​into portioned baked at times faster. It will be ready in 30-40 minutes.

There are many recipes for meat baked in foil. Choose any, add new ingredients and your dining table will never be boring!

Similar:More from the author: