Juicy pork, baked in a piece in the oven. Piece-baked meat - six best recipes

1. Take pieces of meat without bones: tenderloin, fillet, ham. Lifehacker will tell you what exactly to ask for your dish at the market or in a store.
2. A piece baked entirely should weigh no more than 2–2.5 kg. Too large and may burn at the edges without being cooked through in the middle.
3. Typically, it takes one hour to bake 1 kg of meat. But some types of meat require more time, and the temperature must 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. To make the meat soft and juicy, use. Mustard and honey are great for pork; spices include basil, garlic, and suneli hops. Beef goes well with sweet and sour sauces and Provençal herbs.
5. Use ceramic molds or other heat-resistant cookware. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.

1. Pork in French

Meat in French is an invention of Soviet housewives, which has nothing in common with the cuisine of France. Every family has its own signature recipe, here is one of the simplest and most accessible. The pork is very tender and the potatoes are flavorful.

Ingredients

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

Preparation

Wash, dry and cut the pork into medallions about 1 cm thick. If desired, the meat can be lightly beaten. 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 prepared, 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.

Grease a deep baking pan or baking dish with sunflower oil. Layer in layers: pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180°C.

When the meat is marinated, thread it onto wooden skewers. Their length should be about 20–23 cm to fit into the jar.

Finely chop the remaining three onions, place them in the bottom of a three-liter jar and pour boiling water over them. It is important that the jar is dry, without cracks or flaws. Add liquid smoke and place skewers with meat inside. Will fit 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 in a dry towel (a wet towel may cause the glass to burst), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the skewers with meat.

Fragrant, juicy pork baked in a piece in the oven is an excellent choice of meat dish for the holiday. You can serve it hot, placing it on a large platter surrounded by fried potatoes, fresh or pickled vegetables, herbs, and rice. Or cool and cut into slices - you get a wonderful cold appetizer, tastier and healthier than store-bought sausages.

In both versions, the meat will be very tasty - tender, soft, juicy, with the aromas of spices and spices. It is better to marinate it the day before, in the evening, and keep it in the refrigerator for 10-12 hours or even a day; long-term marinating will be beneficial. You can also bake a piece of pork in advance, and reheat it before serving or make sliced ​​meat from the cooled meat. Although, in my opinion, it tastes better when it’s hot, I try to time it so that it’s taken out of the oven and straight to the table.

Pork baked in the oven recipe

• Lean pork in a piece – 800 g;
• table salt (or rock) – 1 tsp;
• garlic – 3 large cloves;
• coriander peas, black peppercorns - 1 tsp each;
• ground sweet paprika – 1.5 tsp;
• cloves – 5-6 pcs;
• white peppercorns – 0.5 tsp. or 1/3 ground;
• French mustard (with grains) – 2 teaspoons.

How to bake pork in the oven as a whole piece

You may think that there are too many spices, then reduce the amount and select a fragrant bouquet to suit your taste. According to this recipe, baked pork will be spicy, with a crust of spices. Grind all the peas in a mortar along with the cloves. Then mix with paprika and coarse salt, regular table salt. Cut the garlic cloves thinly into slices. Roll in the aromatic spicy mixture.

Wash the piece of pork and wipe it with a towel, but not dry, but so that the damp surface remains. We pierce the meat with a knife, move the knife to the side without removing it from the puncture. Insert a garlic clove into the hole and push it deeper into the pulp with your finger. We take out the knife, the hole immediately closes, and the garlic is closed on all sides. This method is convenient because when you rub the piece with spices, the garlic will not fall out.

Sprinkle the wet surface with ground spices and rub it in deeply with your hands, massaging the meat on all sides.

Cover the top with French mustard. It is not spicy, but rather needed for a more “textured” crust on a baked piece of pork. We leave the pork to marinate in a container with a lid or cover tightly with film, put it in the refrigerator for at least 8-10 hours, but I usually leave it overnight or about a day. An hour before baking, take the meat out to warm up a little. Turn on the oven, we need a temperature of 200 degrees. To bake pork in a piece in the oven, you will need a mold with sides and foil. Place the meat in the pan and cover the top with foil.

Put it in a hot oven, I bake it on a medium level at 200 degrees. After 40-45 minutes, remove the foil and reduce the temperature to 180 degrees. Bake for another 10-15 minutes, then increase to 220 degrees to brown the meat. After five minutes, turn off the heat.

How long to bake pork in the oven

Pieces of meat of different sizes are baked for different times and at different temperatures. Standard recommendations: for a small piece of pork weighing 1-1.2 kg. It will take an hour and another 10 minutes to be on the safe side, the temperature is 180-200 degrees. Look at the strength of your oven - if it’s weak, then 200 degrees, if it bakes well and quickly, then 180 is enough. After turning off the heat, leave the meat for 10-15 minutes to “rest”

For a large piece, the time is calculated according to this principle: for every 500 grams of meat (pork) 30 minutes at a temperature of 180-190 degrees + another 30 minutes for finishing. For example, to bake a 2-kilogram piece of pork it will take 2 hours and 30 minutes.

The time also depends on the shape of the piece: thick, but short, tall or round (shoulder, neck, apple) requires more baking time than long and thin (tenderloin, fillet).

To ensure that the meat turns out golden brown, shortly before the end of cooking you need to open the foil or cut the baking bag. The aroma of a piece of pork baked in the oven will be such that you will barely have the patience to wait until the meat is ready!

1. Take pieces of meat without bones: tenderloin, fillet, ham. Lifehacker will tell you what exactly to ask for your dish at the market or in a store.
2. A piece baked entirely should weigh no more than 2–2.5 kg. Too large and may burn at the edges without being cooked through in the middle.
3. Typically, it takes one hour to bake 1 kg of meat. But some types of meat require more time, and the temperature must 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. To make the meat soft and juicy, use. Mustard and honey are great for pork; spices include basil, garlic, and suneli hops. Beef goes well with sweet and sour sauces and Provençal herbs.
5. Use ceramic molds or other heat-resistant cookware. When baking on a baking sheet, it is better to wrap the meat in foil or cover it with parchment.

1. Pork in French

Meat in French is an invention of Soviet housewives, which has nothing in common with the cuisine of France. Every family has its own signature recipe, here is one of the simplest and most accessible. The pork is very tender and the potatoes are flavorful.

Ingredients

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

Preparation

Wash, dry and cut the pork into medallions about 1 cm thick. If desired, the meat can be lightly beaten. 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 prepared, 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.

Grease a deep baking pan or baking dish with sunflower oil. Layer in layers: pork, onions, potatoes, mayonnaise, tomatoes, cheese.

Bake for 60 minutes at 180°C.

When the meat is marinated, thread it onto wooden skewers. Their length should be about 20–23 cm to fit into the jar.

Finely chop the remaining three onions, place them in the bottom of a three-liter jar and pour boiling water over them. It is important that the jar is dry, without cracks or flaws. Add liquid smoke and place skewers with meat inside. Will fit 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 in a dry towel (a wet towel may cause the glass to burst), remove from the oven, place on a wooden cutting board and let cool slightly. Then remove the foil and carefully remove the skewers with meat.

When roasting meat, you need to be able to find the right compromise. The fact is that very high temperatures fry the meat to a pleasant crunch, but also dry it out. If you overcook meat in the oven at high heat, even the best quality, it will turn into sole. But you also want a crust! How to be? Follow the three steps below and you will succeed.

Step No. 1 - crust in half an hour

Let's start with the well-known theory that pre-frying meat is necessary in order to “seal” the juices in it and prevent them from leaking out. This is a myth, dear friends. Practical experiments have long proven that this is not so. In fact, the fried crust is needed to give the meat the taste we all love. You can achieve a crust both before and after baking. But technically, it will be easier for you to first fry the meat, and then, by reducing the temperature, bring it to readiness. So, preheat the oven to 210-230 °C. At this temperature you need to hold the meat for 10 to 30 minutes. depending on the size of the piece. During this time it will brown thoroughly. The exact temperature will depend on the size of the meat. If you are cooking a piece weighing up to 1 kg and with a small amount of external fat, preheat the oven to 210 ° C. For cuts weighing more than 1 kg, you need to preheat the oven to 220-230 °C.

Step No. 2 - bringing the meat to readiness at lower temperatures

As already mentioned, if the meat is exposed to high heat, it will become dry. That is why it is important to learn how to determine the required baking time depending on the size of the piece. This skill will definitely come to you with experience.
But there are basic principles from which you can build.
When baking a medium piece of meat at high temperature, it is necessary after 10-30 minutes. reduce it to 150-180 °C. To cool the oven faster, open the door for 30-60 seconds. It all depends on the cut, but in general it is preferable to set the temperature to 160 ° C and let the meat simmer longer.
A good piece of roasted meat requires patience, but we promise that the effort will be fully rewarded! In addition, you will have time to do your own thing. The subsequent simmering time can vary from a few minutes (as in the case of roast beef) to 4 hours if you have a very large piece of meat.
If the crust on the meat looks like it's about to burn, cover the meat with a sheet of foil. In addition to the weight of the piece of meat and its thickness, the baking time depends on what kind of meat you like - fully cooked, pink inside or “rare”.
We put “with blood” in quotation marks because the expression is figurative. There is almost no blood in cut meat; there is juice, the red color of which is given by the protein myoglobin. Remember that only two types of meat can be undercooked: beef and lamb. Pork, veal, goat meat must be cooked completely.

Table of estimated cooking time for meat in the oven

Knowing the weight of a piece of meat, you can roughly calculate how long it will take you to bake it. So, at a temperature of 160-170 °C for a piece of meat weighing less than 5 kg for every 500 g you will need:

Beef 20 min. 15 minutes. 10 min.
Lamb 20 min. 15 minutes. 10 min.

For meat weighing more than 5 kg for every 500 g at 160-170 ° C you will need:
Well done Medium rare Rare
Beef 18 min. 12 min. 9 min.
Lamb 18 min. 12 min. 9 min.
Pork 25-30 min. It is forbidden! It is forbidden!

Step No. 3 - the meat “rests”!

No matter how much you hurry, this step is mandatory. It is compliance with this last condition that will make your meat incredibly tasty and juicy.

When the meat has almost reached the desired temperature and is almost ready, do not rush to serve it. Let him “rest” and finish preparing himself! Due to the residual heat, the piece will gain another 4-8 °C, and the juices inside it will be evenly distributed. The temperature of the meat will also be equalized throughout the thickness of the piece. The meat should “rest” at room temperature, never in a draft. You can leave it in the oven turned off with the door open, but only if it cools quickly, otherwise the meat may dry out. The easiest way is to remove the meat from the oven and cover it loosely with slightly crumpled foil. Depending on the weight, the meat should “rest” from 10 to 30 minutes.

6 factors to consider:
1. Temperature of the meat before cooking: the colder it is, the slower it will cook.
2. Cut shape and thickness: narrow and long pieces of meat cook faster than short, thick ones.
3. Amount of surface fat: Fat is a heat insulator, and the meat under the fat layer will cook more slowly, but will be juicier.
4. Presence of bones: Bones conduct heat faster than flesh, so meat on the bone cooks faster.
5. How many times has the oven door been opened: During this time, the temperature drops and the oven takes time to heat up to the desired temperature again.
6. Features of your oven.

Almost any housewife in her kitchen will always have such an accessory as baking foil. It is very easy to use; the dishes come out with an incredibly rich, appetizing aroma and delicious taste. In this material we will tell you everything about cooking pork in the oven in foil.

Baking pork in foil in the oven, on the one hand, requires a considerable amount of time, on the other hand, while the dish is baking, you can spend time preparing salads, side dishes, appetizers and other dishes.

To begin with, you should decide on the dish that you will make, as well as what meat to choose for it. Different parts of the pig carcass are suitable for baking, both pulp and meat on the bone.

A piece baked whole looks especially impressive on the table. Pork neck is ideal for its preparation, since it has many veins that give juiciness and tenderness to the dish.

To get tasty, juicy meat, it is very important to select and prepare the right marinade. Sauces based on lemon, onion, and mustard are best suited to pork meat. You should not leave the meat ingredient to marinate in enamel or metal containers.

If you have very little time to prepare food, make punctures and cuts in a piece of meat, this way it will soak in faster and absorb the flavors of the seasonings.

How long does it take to bake pork in the oven in foil?

It’s easy to check the readiness of the dish - just pierce a piece and look at the juice that comes out. A clear, light liquid indicates the completion of cooking.

It is important to observe the temperature regime and focus on the size of the baked meat.

The larger the piece, the longer it takes to bake evenly and properly.

The average amount of time required to bake 1 kilogram of pork is one hour.

Fragrant pork in the oven in foil in a piece.

When baking a whole piece, cooks recommend using the neck part of the carcass or a shoulder blade, always with a layer of fat. It is the fat that gives the finished dish its juiciness. But you should not take excessively fatty meat, as the taste may deteriorate, and it is also harmful to health.

To cook delicious pork in the oven in foil we will need:

• Pork neck – 1.5 kg;
• Garlic – 2 heads;
• Ground black pepper;
• Salt.

Peel the garlic heads and cut each clove into 3-4 lengthwise pieces.

The amount of garlic depends on the size and personal preference, so base it on your personal taste as well as the size of the meat ingredient.

Wash the neck piece thoroughly in cold water and dry it with kitchen paper towels. We make cuts in it with a sharp knife, 1-2 centimeters deep, and put pieces of garlic in each hole.

Rub the meat on all sides with salt and pepper to your taste. If desired, you can add seasonings or dried herbs to enhance the aromatic properties.

We wrap the prepared neck tightly with foil and place it in an oven preheated to 180 degrees. Cook for 1.5 hours; during baking, do not damage the integrity of the foil wrapper until the end of the specified time.

After an hour and a half, open the foil, increase the temperature to 220 degrees, pour the juice over the top of the piece. Bake the dish in this form until a golden, appetizing crust appears.

Pork medallions baked with vegetables.

Sometimes we want to decorate the table with a delicious hot dish, but nothing comes to mind. It is in such cases that a seemingly simple dish that is easy to prepare can become a real highlight of the holiday table.

All thanks to the beautiful display of products - like an accordion. Moreover, it is incredibly nutritious and satisfying. For cooking you need the following products:

• Pork loin of 6-8 pieces;
• Eggplant – 1 pc.;
• Onions – 1 pc.;
• Bell pepper – 1 pc.;
• Carrots – 1 pc.;
• Salt, spices.

Wash the loin in cold water, pat dry with paper towels, and check for any remaining small bones. Divide the meat into portioned steaks, rub each side with spices and salt.

Wash the vegetables under the tap and prepare for baking. Cut the onion into half rings and the eggplant into slices. Remove the seeds and core from the peppers, then cut them into lengthwise strips.

Spread a piece of foil on a baking sheet long enough to wrap the accordion. Place eggplant, onion, meat, pepper and so on in the middle one by one. Place the pork steaks with the fat side up, it will melt and saturate the whole dish with juice.

We close the ends of the foil over the top of the dish, set to bake for an hour and a half at 180C.

If desired, 5 minutes before the end of cooking you can sprinkle with grated cheese and fresh chopped herbs.

Portioned chops with mushrooms and cheese in foil.

Pork with cheese in the oven is always a welcome, appetizing dish. Thanks to the cheese product, the meat turns out to be especially tender and juicy. You can also experiment with the marinade, so you get a new interesting taste every time.

Required ingredients:

• Portion loin – 6 pieces;
• Soy sauce – 75 ml;
• Sour cream – 3 tbsp. spoons;
• Fresh champignons – 300 grams;
• Hard cheese – 150 grams;
• 1 large onion;
• Seasoning to your taste;
• Salt.

Beat the pieces of meat with a special kitchen hammer on both sides. To avoid splashes of meat juice, it is advisable to wrap them in cling film.

Place each portion on separate sheets of foil and add salt just before baking. Spread sour cream on top, add sliced ​​champignons, chopped onion and grated cheese.

Wrap each portion and place in an oven preheated to 180 degrees for 1 hour.

Pork roll with spices in foil.

Roll is a great appetizer option for a celebration or family dinner. A variety of seasonings allows you to experiment with taste and aroma depending on your preferences.

The fillings can also be different: mushroom, nuts, dried fruits and others. In this recipe we describe the most common method of preparing pork roll in the oven in foil.

• Pork peritoneum – 1 kg;
• Garlic – 4-5 cloves;
• Soy sauce – 4 tbsp. spoons;
• Sunflower oil – 4 tbsp. spoons;
• Spices;
• A mixture of ground peppers;
• Salt.

The abdominal part of a pig carcass is ideal for the roll; sometimes it is made from minced meat or minced meat.

Rinse the peritoneum in cold water, let it dry a little, and lightly beat it with the back of a knife.

Prepare the filling: to do this, mix vegetable oil, soy sauce, crushed garlic, spices, and salt in a bowl. If you are a fan of spicy dishes, you can add adjika.

The mixture should be generously rubbed onto the peritoneum, rolled into a tight roll, and tied with culinary thread. Rub the remaining sauce onto the outer sides of the roll, wrap it in foil, and make several punctures with a toothpick.

Place the workpiece on a baking sheet and place it in the oven to bake at 180 degrees for 1.5 hours. After the time has passed, let the roll cool for a couple of hours, only then remove the threads and serve.

Potatoes with meat in foil - a classic recipe.

A simple recipe that is loved by many housewives for its simplicity and wonderful taste. To prepare you will need:

• Pork tenderloin – 0.5 kg;
• Potatoes – 8-10 pcs.;
• Greenery;
• Spices: pepper, cumin, paprika;
• Salt.

Be very careful when choosing meat - depending on the amount of fat, you can determine whether the meat will need to be marinated or not.

If you have fillet without a fat layer in your arsenal, then in tandem with potatoes when baking, the dish may turn out dry. As a marinade, it is suitable, for example, based on mayonnaise, vinegar, sour cream and cream.

Let's start preparing the products. Peel the potatoes and cut into large slices.

We wash the pork tenderloin in water, cut it into medium-sized pieces, mix it with salt and spices in a deep bowl, and let it brew for 30-40 minutes.

Line a baking dish with foil and drizzle with olive or sunflower oil. We wrap the edges of the sheet so that there is a small hole on top for steam to escape.

Place the mold with the workpiece in an oven preheated to 200 degrees for 1.5 hours. At the end of the specified time, do not serve immediately, give the dish a little time to brew in the cooling oven.

When serving, decorate with fresh herbs.

The following spices are best suited for roasting pork: any type of pepper, rosemary, garlic, thyme, basil.

When roasting pork as a whole piece, you can pre-fry the meat in a frying pan on each side until a light crust is obtained. With this processing, the juice inside the meat is sealed, as it were. As a result, after sintering you will receive a very tender, juicy dish.

If you marinate meat for a long time (more than 30 minutes), do not add salt to the marinade. It will draw moisture out of the pork and the dish will turn out dry.

In addition to marinating, you can stuff the meat with garlic, herbs, carrots and other vegetables.