Baked pork in the oven. Cooking at home

If you are planning some important celebration or a holiday is coming up, then you are probably thinking about what snacks to prepare for the holiday table.

We advise you to prepare homemade boiled pork, which can be prepared in different ways.

We have already given you a recipe for boiled pork in foil, and today we will cook boiled pork in a sleeve in the oven.

There are different options for preparing baked pork in the sleeve; let’s look at proven recipes.

In lard

It’s convenient that this “delicacy” can be used as a holiday snack, for all kinds of sandwiches, or as a second course for any side dish. There is one secret in this recipe that makes the meat incredibly juicy - lard. Yes, you understood everything correctly, it is lard that gives juiciness. We will use it to wrap a piece of pork. Don't worry, it won't be greasy. The meat “takes” only the amount of fat it needs. After cooking, we will remove it from the sleeve, but first things first.

We will need:

• 1-1.5 kilos of pork neck;
• 1 small carrot;
• 8-10 cloves of garlic;
• 350 g lard;
• Black pepper and salt to taste.

• The neck is perfect here, because it has streaks of fat, and the flesh itself is tender. It is best to use previously unfrozen meat. Cut the carrots into small strips and chop the garlic cloves in the same way. Use a knife to make holes in a piece of meat (pierce it deeply) and insert garlic and carrots into them. We do this with the entire meat surface.
• Now let's prepare lard, you can take any lard, for example, from the refrigerator, it does not have to be very fresh. If possible, it is better to immediately make thin slices in the store to make wrapping more convenient. If you take homemade, then cut it yourself into bars about two millimeters thick.
• Place the meat in a baking bag and cover it with completely chopped lard (it is better to do this already in the sleeve, because it is more convenient). Hold the already wrapped upper part with your hand and turn it over. We do the same with the second side. Our piece should be completely wrapped. We no longer add additional oil.
• Place in the oven for three hours, bake at 160 degrees. There is no need to turn anything over during the process. After the specified time, remove the bag, and when the dish has cooled slightly, remove the lard.

Secrets of cooking boiled pork up your sleeve

Initially, the recipe involved long-term baking of bear meat in an oven. Over time, beef and pork began to be used for boiled pork - they are juicier and more easily available. It is important to choose the freshest possible meat for the dish. It should be a uniform pink color without damaged areas, and have a pleasant smell.

Important! You should not cook boiled pork from frozen pork - with prolonged cooling, its structure becomes looser and less juicy.

It is also worth taking a responsible approach to choosing a pork cut. It is not recommended to take tough meat from the shoulder or the front of the ham. It is better to refuse low-fat loin, giving preference to pork neck - it has the ideal combination of fatty tissue in relation to muscle tissue.

The next important part of cooking boiled pork in the sleeve is the pork marinade. To make the delicacy more juicy, the meat is soaked for a long time. On average, 1-2 kg requires 4 to 8 hours of aging in brine. Salt, sugar, bay leaf and peppercorns are used as the basis for the marinade. More exotic recipes may include Provençal herbs, citruses and mustard.

The sleeve allows the pork to maintain its juiciness during long cooking

Garlic is an essential component of almost any boiled pork recipe. This spice not only improves the aroma of the finished dish, but also makes the taste of the meat itself brighter. Each slice is cut into several large pieces, which are inserted into small depressions in the pork. Some housewives recommend adding garlic to the future delicacy several hours immediately before cooking.

To keep the meat juicy during baking, various methods are used - from foil to baking sleeves. The latter are more preferable as they provide maximum tightness. Using a sleeve ensures that there is no need to subsequently clean the pan from grease and burnt food.

With mustard

This is a very simple option. Grain mustard gives the dish a piquant, interesting aroma. It is especially tasty to eat chilled. Carbonade is perfect for this kind of boiled pork. If you want to speed up the cooking process, you can use half the specified amount of meat; accordingly, the baking period is halved.

Let's prepare:

• 130 gr. grain mustard (Dijon);
• 1 kilo of pork pulp;
• Oil for frying;
• Spices, salt.

First of all, rub the meat on all sides with salt, let it sit for about fifteen minutes. Next, fry it completely until golden brown in a frying pan with a small amount of sunflower oil. Place a layer of mustard on the foil and distribute it so that the size matches the meat. Choose the thickness according to your taste.

Place the already fried pork on the mustard layer, coat it on the sides and top with grain mustard. We roll up the foil, but not too tightly. We bake in the oven for half an hour at 240 degrees, and then reduce to 220 and wait another 50 minutes. You can make a small cut and check for readiness; clear juice should flow out.

After cooking, let the piece lie there for another 15 minutes, and then you can unwrap the foil. In some places the mustard crust may fall off, this is not a big deal. These empty spaces can then be coated with the same “spread” in which the pork was baked. Let it cool well and put it in the cold. After a couple of hours, when the “fur coat” has hardened, you can cut it and enjoy the piquant taste.

Juicy meat in a sleeve with dried apricots and raisins

A quick recipe for those who like to experiment. Juicy and spicy meat, in which you will find slices of sweet dried fruits - a real contrast for lovers!

How to cook:

1. Rinse the meat, dry it and remove fat.
2. Rub with spices on all sides using massage movements.
3. Wash dried fruits and place in a bowl.
4. Pour boiling water and cover with a plate or lid.
5. Let it brew for fifteen minutes.
6. Then drain the broth and wash the raisins and dried apricots.
7. Dry and, if necessary, chop.
8. Pierce the meat with a knife and stuff it with dried fruits.
9. Transfer to a sleeve and place in the oven for an hour at 160 degrees.

Tip: You can also use prunes if you like them.

Classic recipe

This is a simple option, but quite time consuming. This will take about a couple of days, but the result is worth it. First, the pork is stuffed with garlic, rubbed with various spices and marinated for at least twelve hours. After which it is baked and “rested” in the refrigerator for another day. If you follow all the above rules, the dish will turn out tender, but dense, and will not crumble or break when slicing. Ideal as a cold snack.

The composition looks like this:

• 1 kg pork pulp;
• 1 whole garlic head;
• ½ tsp. red and the same amount of ground black pepper;
• 1 tbsp. spicy mustard;
• 1 tsp. l. basilica

We wash the meat well and dry it with paper towels so that it is not wet. Peel the garlic, remove the green core and cut the cloves lengthwise. Combine all the spices and salt and roll the garlic in them.

We make holes on the meat surface into which we insert garlic cloves. Lubricate well with mustard and sprinkle with the remaining spice mixture. Place the pork in a container, cover tightly and refrigerate for twelve hours.

After the specified time, place foil in the mold or on a baking sheet, and place the marinated meat there. Cover with another piece of foil and seal on all sides. Place in a cold oven, set to 180 degrees and bake for 1.5 hours. Then we reduce it to 160 and cook for another 15 minutes. Turn off the oven, but don’t take the pork out, let it sit for another two hours. Then carefully unwrap and drain the juice. Transfer to clean foil, wrap and put in the refrigerator for another day. Well, after that we enjoy boiled pork cooked at home.

In milk

This option is made without stuffing, but with a lot of spices. Another feature is the use of milk. In this recipe you will not need to marinate the fillet, but it will still be juicy and golden brown. In addition, you can use other meats, such as turkey or chicken.

The products you will need are:

• 0.5 l of milk;
• 1 kilo of pork tenderloin or ham;
• 4 garlic cloves.
• The spices are:
• 3 pcs. carnations;
• 6 pcs. cardamom;
• 1 teaspoon each nutmeg, thyme, etc.;
• Salt pepper.

It’s simple to prepare: cut two cloves of garlic into strips and put the rest through a press. We don’t salt the meat! Rub the pork with garlic mixture and a mixture of spices (except cardamom and cloves). Transfer to a mold with high sides.

We heat the milk with the rest of the spices, but do not bring it to a boil, but simply heat it to steam. Pour it into the mold along the side, 2-3 centimeters in height, but without pouring over the meat. Throw in the chopped garlic here and cover with foil.

Heat the oven to maximum and bake the meat for 20 minutes. Then reduce to 180 and bake for another forty minutes. Control the amount of milk - if it has evaporated too much, add more. After an hour of baking, remove the foil “lid”, add salt to the piece and sauce. Continue cooking in the open form for half an hour, during which time you need to pull out the baking sheet 4-5 times and pour the sauce over the surface of the meat. This will make a delicious crust.

How to cook boiled pork in the oven (recipe in foil

In terms of popularity, we can safely call this recipe a classic. Baked pork with French mustard, carrots and garlic is the most ideal. It is easier to stuff it into small fractions than in the first recipe.

The taste of this dish will not leave anyone indifferent. Of course, you can serve it as a main dish with any side dish. But even when cold, such a snack will replace any sausage for sandwiches.

Compound:

• Pork tenderloin – 1 kilo
• Garlic - 1 head
• Carrots - 1 pc.
• Mayonnaise - 2 tbsp. spoons
• Mustard - 1 tbsp. spoon
• French mustard - 1 tbsp. spoon
• Salt, spices - to taste

Recipe with soaking

In this option, the meat will first need to be kept in brine. This will make it more juicy and tender. We will cook in a sleeve, but if you wish, you can also use foil. You need to take a piece without seeds or veins, but with fat. The collar is perfect. It should not be steamed, but also not frozen. This delicacy will become a real decoration of the holiday table. In addition, not only the meat will be tasty here, but also the onions stewed in meat juice.

You need to prepare:

• 2 kg beef (neck);
• 2-3 tbsp. mustard (regular table);
• 2 tsp. peppercorns, favorite seasonings;
• 1/3 tsp. ground hot pepper;
• 6-8 cloves of garlic;
• 5 onions.

For the marinade:

• 4 tablespoons salt;
• 2 liters of water.

• We need a large saucepan into which we need to pour cold water and add salt. We make small cuts lengthwise on a piece of fillet and place it in our marinade for four hours. In general, the soaking time depends on the weight of the product itself (an hour for every 500 grams of weight).
• After the specified time, take out the meat and dry it with paper napkins. Using a sharp knife, make cuts again, into which we insert the garlic, cut into cubes. Lubricate the entire surface well with mustard.
• Grind our spices and cover the piece on all sides. Cut the onion into large rings. First place the onion in a layer in a large sleeve, and place the meat on top. We tie the bag on both sides, do not tie it too tightly so that it does not burst. Bake in the oven for two to three hours at 180 degrees. When it’s almost ready, cut the sleeve so that a golden brown crust appears.
• You can check readiness by pressing on the fillet; if the broth is clear, you can pull it out. We take it out and let it sit for another 20 minutes. Then we cut it into portions and serve with onion.

Recipes for homemade pork roast up your sleeve

Proper baking technology is the key to a delicious finished product. The marinated part is placed in a baking sleeve, after which its edges are sealed tightly, leaving a little air inside. Further cooking time and temperature conditions completely depend on the chosen recipe.

Important! With this method of cooking boiled pork, you cannot set the oven temperature above 200 degrees, otherwise there is a risk of the sleeve bursting.

Pork is good because it goes well with a wide variety of ingredients. Depending on the recipe used, the list of products may vary significantly. To bake pork roast in the sleeve, mustard or garlic are most often used, but there are also more original recipes with caraway seeds, thyme and lime juice.

Simple recipe

The easiest cooking method involves soaking the meat for a long time and then baking it. The primary task is to prepare the marinade. For it they use:

• 2 liters of water;
• 2 tsp. salt;
• 1 tbsp. l. Sahara;
• 2 bay leaves;
• a couple of peppercorns.

Long marinating ensures the juiciness of the finished dish

Mix all ingredients in a small saucepan and bring to a boil. After 5 minutes of active boiling over medium heat, the liquid is removed and cooled. Place pork in it and leave it in the refrigerator overnight. When using large pieces of neck, marinating can last up to 2-3 days.

The prepared pork is wiped with a paper towel, then stuffed with chopped garlic. Place the meat in a baking sleeve, pinch the edges and place on a baking sheet. Baked pork is baked for 2-2.5 hours at a temperature of 170 degrees. Do not immediately tear the sleeve after removing it from the oven - you can get burned by hot steam.

With mustard and honey

Many housewives, when using this set of ingredients, refuse to pre-marinate. If you prepare the correct coating, the dish will turn out very juicy and aromatic. To make boiled pork in a sleeve in this way, use:

• 1 kg neck;
• 2 tbsp. l. honey;
• 1 tbsp. l. table mustard;
• 1 tbsp. l. Dijon mustard;
• 4 cloves of garlic;
• salt to taste.

Honey and mustard are the key to a bright crust on the finished dish

In a separate bowl, mix 2 types of mustard and liquid honey until smooth. The pork is stuffed with garlic and rubbed with salt to your taste. Then the dish is generously greased with the prepared mixture so that it is completely covered. The future boiled pork is placed in a baking sleeve, sealed and placed in the oven for 2 hours at 180 degrees. The dish is served both hot and cold.

With mayonnaise

You can cook delicious pork in the sleeve without combining several complex ingredients for coating. You can get golden brown meat by using regular or olive mayonnaise. In this case, boiled pork needs to be pre-soaked in a brine of 1 liter of water with 1 tsp diluted in it. salt and 1 tsp. Sahara.

Other ingredients needed to prepare the delicacy include:

• 1 kg pork pulp;
• 100 ml mayonnaise;
• salt to taste;
• 3 cloves of garlic;
• ground pepper.

To make boiled pork in mayonnaise more juicy, it is marinated for at least 5-6 hours.

To prepare the coating, mayonnaise is mixed with crushed garlic, salt and pepper. The meat is wiped from the remaining marinade and lubricated with the prepared mass, after which it is hermetically sealed in a sleeve. The future boiled pork is baked for 2 hours at 160-170 degrees until fully cooked. The dish is sliced ​​and served with a side dish of baked potatoes.

With garlic and thyme

The use of aromatic herbs allows you to turn baked pork into a real delicacy. Under the conditions of an airtight baking sleeve, the meat is completely saturated with odors.

To prepare this dish you need:

• 1.5 kg neck or ham;
• 6 cloves of garlic;
• 3 sprigs of thyme;
• salt to taste;
• 1 tbsp. l. granulated sugar;
• 1 bay leaf.

Before cooking, wipe the pork with a paper towel to remove excess moisture.

First you need to prepare the marinade for the pork. Add a tablespoon of sugar, bay leaf and a little salt to 1 liter of water. The resulting mixture is boiled for a couple of minutes, then cooled and the meat is transferred to it for 5-6 hours. After this, the pork for boiled pork is wiped dry, stuffed with garlic and sprinkled with chopped thyme. The meat is placed in a sleeve and placed in the oven for 2.5 hours at 160 degrees. The finished product is cooled slightly and only after that the sleeve is pierced.

With carrots and garlic

Pork is stuffed with carrots so that during cooking it saturates the meat with its juices. For the recipe use:

• 1.5 kg pork neck;
• 4 large carrots;
• 1 head of garlic;
• salt to taste;
• seasonings for marinade.

Pour 1 liter of water into the pan, add a teaspoon of salt and sugar, as well as a few peppercorns. The liquid is brought to a boil, then cooled and the meat is marinated in it for 6 hours. After this, it is dried, shallow cuts are made over the entire surface, a little fresh garlic is put into each, and rubbed with coarse salt.

Carrots go perfectly with lean pork

The carrots are peeled and cut into cubes. It is also used to stuff meat. The boiled pork is placed in a sleeve, after which the bag is sealed and placed in an oven preheated to 180 degrees for 2 hours. The finished dish is served hot with a side dish of carrots.

With Provençal herbs

While using thyme to cook pork roast makes for a stunning dish, it's the complex array of seasonings that transforms the meat into a true aromatic masterpiece. You can use a ready-made set of Provençal herbs, but it is better to use fresh ingredients.

Most suitable for boiled pork:

• rosemary;
• thyme;
• basil;
• peppermint;
• marjoram.

Provencal herbs turn boiled pork into a real culinary masterpiece

The herbs are mixed in small quantities in a mortar, crushing them with a pestle until smooth. It is used to rub a previously marinated piece of pork weighing 1-1.5 kg, additionally stuffed with garlic. The future boiled pork is placed in a baking bag, which is sent to the oven for 3 hours at a temperature of 160 degrees.

With lime and cumin

As a marinade for meat, you can use not only the traditional mixture of salt, sugar and bay leaf. You can soften the pork for boiled pork in the sleeve using lime juice and caraway seeds. Squeeze out the juice from 2 citrus fruits and mix it with 1 tsp. seasonings The resulting liquid is coated with the meat and left to marinate for about an hour.

Important! To prevent the cumin from burning during long cooking and ruining the dish, it is recommended to remove it from the pork before baking.

Pork in lime juice becomes very juicy and tender.

The finished meat is stuffed with garlic, rubbed with a small amount of coarse salt and placed in a baking bag. Place it in the oven for 2 hours at 180 degrees. The finished product is perfect not only hot, but also as a cold appetizer or meat for sandwiches.

In honey marinade

This recipe produces incredibly tasty, spicy meat.

For this you need to take:

• 1 kg of beef pulp;
• 4 peppercorns;
• 1 tsp. smoked paprika;
• 4 garlic cloves;
• 2 tsp. seasonings "French herbs";
• 0.5 tsp. l. ground ginger;
• ¼ tsp. rosemary;
• Salt pepper;
• 2 tbsp. ready mustard;
• 1 tbsp. liquid honey;
• 3 tbsp. soy sauce;
• A little olive oil.

We wash the beef and dry it. Grind pepper and paprika. Add all the other spices, stir everything well. Cut the garlic cloves into thin pieces and “bathe” them in spices. We make cuts in the piece and stuff them with cloves. Lubricate the entire meat surface with the remaining spices.

Combine honey and mustard and brush over the top of the fillet. Mix the oil and soy sauce separately and coat the entire surface of the piece. Place on foil, wrap well and put in the refrigerator for an hour. Heat the oven, set to bake for two and a half to three hours until done. We take out the meat, cool and let it stand overnight. Well, in the morning you can cut it and enjoy the wonderful taste of boiled pork cooked with your own hands.

Mustard marinade is the best choice!

Don’t worry, this option will not be spicy, you can safely serve it to the children’s table. This is a marinade in which you can marinate any meat to make it even tastier!

How to cook:

1. First you need to mix the curry and salt with black pepper.
2. Combine mayonnaise with mustard.
3. Peel the garlic and squeeze it through a press into the mayonnaise.
4. Mix liquid and dry ingredients together.
5. Lubricate the meat with the resulting marinade and put it in the refrigerator for at least three hours.

Tip: If you add dry garlic, you will need about a tablespoon.

Take note of how to cook boiled pork in foil in the oven.

Here you will find out what meat dishes you can prepare for Easter.

Read our article for a variety of lasagna recipes with meat for every taste.

With spices

Incredibly soft meat that doesn't even need to be chewed. This is a real flight of fancy; you can use any spices. The result is a fragrant and juicy snack.

Products:

• 1.5 kg pork neck (with fat streaks);
• A handful of onion peels;
• garlic (in marinade);
• Spices (paprika, rosemary and others);
• Salt, so that the solution is strong, very salty;
• 2 bay leaves;
• 2 garlic cloves for grating.

Pour water into a saucepan and place the pork in it. The water should cover it by about 2 fingers. Bring to a boil, remove the foam. Salt, taste, the water should be just salty. Don’t be afraid of over-salting; the meat will take only the amount it needs.

We wash the husks and put them in the broth. We also send the washed head of garlic and bay leaf here. Boil the meat for two hours over low heat. If you take a larger piece, increase the cooking time accordingly.

Cool the cooked meat in the broth. It will have time to take on the color from the husk and will look like smoked. We take it out, dry it a little and rub it with spices and chopped garlic. Wrap in foil or parchment and put in the refrigerator overnight. In the morning you can cut it and eat it.

Spicy boiled pork with mayonnaise

Did you know that if you add mayonnaise to the marinade for meat, it turns out much tastier and more tender? Cook with us now, you won’t regret it!

How to cook:

1. Pour water into a saucepan, add spices to it.
2. Peel the garlic and squeeze it through a press.
3. Add basil, oregano, heat it all up and set aside.
4. Rinse and peel the meat, place in a bowl or container.
5. Pour over the marinade and place in the refrigerator for two hours.
6. At this time, combine Worcestershire sauce, olive oil, ketchup and paprika.
7. Stir and let it brew.
8. When time has passed, remove the meat, dry it and place it in a bag.
9. Pour the resulting marinade into it and mix thoroughly.
10. Place in the oven and bake for two hours at 200 degrees.

Tip: You can add a little Tabasco if you like spicy cuisine.