Culinary Academy of smart housewives. Pork with onions in the oven - even more taste and tenderness. A selection of the best recipes for pork with onions in the oven Cook pork meat with carrots and cheese

The oven is a lifesaver for every housewife. The dishes prepared in it always carry with them a touch of a holiday, a non-standard lunch or dinner. And the cooking itself frees the hostess from long standing at the stove and constant supervision of the food being prepared.

If your home has ceramic pots, baking sleeves and elementary foil, then the task is even easier. Try, for example, baking a pork tenderloin in the oven by wrapping it in foil. The dish itself is cooked for about an hour, but it will take no more than 5-10 minutes to prepare, you can devote the rest of the time to salads, table decorations or yourself, your beloved. After an hour, you just have to get a ready, very effective dish out of the oven, free it from the foil, cut into thin slices and serve with or without a side dish.

To make the baked pork tenderloin juicy, try to take a piece thicker. Let it take a little longer to cook, but the taste will be excellent. And even if you don’t eat everything at once (which is unlikely), then in the morning you can enjoy delicious sandwiches, almost like boiled pork.

Baking meat in the oven in a whole piece is a convenient and easy way to cook. In addition, it is always healthier than fried meat. A little time and effort - and a delicious, juicy dish is ready! Meat prepared in this way can be classified as universal dish, because it can be used as a second dish, serving hot. Or you can use it as a cold appetizer and use it for sandwiches as a substitute for store-bought sausage.

Ingredients:

1. Pork 1.5 kg (shank, neck or loin without bone)
2. Carrot 1 pc. (small)
3. Garlic 2 cloves
4. Ground black pepper
5. Bay leaf

To prepare the dish, you will also need a roasting sleeve. Meat can be baked without a sleeve on a baking sheet, but it is much more convenient to bake in a sleeve and the meat turns out juicier.

Recipe:

1. Rinse and dry the meat with napkins or paper towels. Remove films and excess fat.

2. Peel carrots and garlic. Cut carrots into slices, then into strips or cubes. Cut the garlic into slices, then into strips like this.

3. Pierce the meat with a knife by 2-3 cm and immediately insert carrots and garlic into each hole alternately. This is best done with a sharp thin knife. In this way stuff the meat.

4. Salt the meat stuffed with carrots and garlic and sprinkle with black pepper. Place a few bay leaves on top.

5. Place the prepared meat in the sleeve, tie it on both sides and leave it like this for 1 hour.

6. Then place in a well-heated oven. Bake at a temperature of 190-200 ° C for 50-60 minutes, depending on the mode and power of your oven.

10 minutes before cooking, the sleeve can be cut on top and opened so that the meat is slightly browned.

Serve the meat, cut into thin layers, either hot or cold. The fragrant meat juice, which the pork released during baking, can be poured into a gravy boat and pour over the meat when serving.

Bon appetit!

pork (pulp) - 300 g
carrots - 1 pc.
onion - 1 pc.
garlic - 2 teeth
hard cheese - 100 g
mayonnaise - 2 tbsp. l.

How to cook meat in French with carrots:

1. The first step is to prepare the meat. To do this, thoroughly wash the pork in cold water, dry it, and then cut into small portioned pieces 1-1.5 cm thick (if desired, it can be thicker). At the same time, we cut off unnecessary fat, films, etc. from the meat. However, it is better to immediately choose lean meat (so that it has less fat on it).
Next, wrapping in cling film, we beat off the pieces of pork with a hammer (on both sides), after which we rub them with salt and pepper to taste.
Peel the garlic and chop it very finely with a knife, then mix with the chopped meat. At the same time, if you have the opportunity, put the meat with garlic for a couple of hours in the refrigerator so that the meat has time to soak in the aroma of garlic.
2. Now clean up onion and carrots (wash them), then cut the onion into medium rings (or half rings), and rub the carrots on a coarse grater. Next, heat a little oil (sunflower or olive) in a frying pan and fry onion first, and then carrots (until golden brown). At the same time, do not forget to salt and pepper the vegetables to taste.
3. After that, we take a deep baking sheet (or a convenient baking dish) and grease it quite a bit with oil (although, in principle, you can not grease it, since the fat from the meat will quickly melt when baking). Then put the pieces of meat on a baking sheet, but not too close, because if you put them side by side, a lot of liquid will be released from the pork, and then the meat will simply be stewed (and this liquid will have to be drained). Lubricate the meat on top with mayonnaise.
4. After that, spread the onion and carrot fried in a pan on top (evenly distribute them over all surfaces of the meat). By the way, mushrooms, tomatoes, potatoes, etc. are often added to these vegetables. Therefore, if you wish, you can safely experiment with their use in this dish.
Now sprinkle the vegetables on top with grated cheese (it can also be lightly greased with mayonnaise, then the crust will be hotter).
5. We send the baking sheet with its contents to a preheated (up to 180-200 degrees) oven and bake the meat for 30-40 minutes (until the meat is fully cooked). It is very important not to overexpose the meat in the oven so that it does not turn out dry.

We take out the finished dish from the oven, let it cool down quite a bit and immediately serve it to the table (still hot). The meat can be served on a platter or immediately laid out in portions on plates, and on top, if desired, sprinkle everything with fresh chopped herbs. And also, as a nice addition, you can serve chilled sour cream or your favorite tomato sauce along with the meat!

Bon appetit everyone!

Many years ago, my girlfriends and I first met New Year without parents, like adults. And festive table also covered themselves. It was then that my mother, taking into account our minimal knowledge of cooking, suggested the simplest recipe cooking appetizing meat with onions and carrots in foil. Since then, pork with vegetables in the oven has become my traditional New Year's dish.

Yes, and on a normal day, a baked piece of fragrant loin or just the pulp from the thigh has never interfered. By the way, such pork is good not only when it is hot - when it is cold, it ideally replaces purchased sausages and boiled pork. And what delicious sandwiches and salads are available!

Recipe Information

Cooking method: baking .

Total time cooking: 1.5 h

Servings: 4 .

Ingredients:

• pork pulp - 500 g
• carrots - 150 g
• onion - 150 g
• garlic - 20 g
• salt - to taste
• ground black pepper - to taste
• coriander seeds - 1 tbsp.

How to cook:

And one more option for baking exactly the same piece of meat, only with stuffing with vegetables, pre-frying and baking at a low temperature.

Pork loin stuffed with vegetables

Once I gave a recipe fast food. That recipe has every right to exist with the proviso that you need to cook the meat quickly. But if you want to get a really amazing result, then take the time. It is time, not strength. Because in terms of labor costs, this recipe is not much different. You just need to marinate longer and bake longer at a low temperature. Do everything as described below. I guarantee you won't regret it.

Ingredients

• pork loin - 1.5 kg;
• salt - 1 tablespoon;
• freshly ground pepper, cumin, ground red Bell pepper- 1 teaspoon;
• butter- 100 g;
• carrots - 2 pieces;
• garlic - 4-5 cloves.

Marinating

Rinse chilled meat, pat dry paper napkins. Mix salt and other spices in a saucer. It is not necessary to be limited to the set given by me. Use your favorite spices to marinate the meat.

Rub the meat with spices, wrap in cling film and put in the refrigerator to marinate for two days. Marinate large pieces of meat for three to four days.

We are pushing

Two hours before cooking, take the meat out of the refrigerator and stuff it. Why Peel Carrots and Garlic? Cut the carrots into sticks 0.7 cm thick and 3-5 cm long. Cut the garlic cloves in half. You can also use stalked celery.

Remove the cling film from the piece of meat. Gently make cuts-pockets with a knife and place carrot sticks and garlic cloves in them.

Bake

Turn on the oven to warm up to 220 degrees.

Since the loin is lean meat, practically without fat, we will bake in butter to get tender boiled pork. To do this, you need a heat-resistant baking dish with high sides and a little larger than a piece of meat. If this form is not available, do not worry. It can be built independently from a piece of foil. To do this, you need to fold the foil in 2 layers, bend the edges and form the corners. Below is a photo.

Now, in a frying pan, preferably with a Teflon coating, melt the butter and quickly fry the marinated and stuffed loin on all sides over high heat.

Put the fried loin in a mold, pour over the oil on which it was fried. Place the mold with meat in the oven.

First, bake the loin in the oven at a temperature of 220 degrees for 30 minutes, pouring oil from the bottom of the mold every 10 minutes. Then reduce the temperature in the oven by 2 times, to 110 degrees. Insert into the middle of the loin and bake until the arrow reaches a certain indicator. For pork, it's 77 degrees Celsius (according to the instructions for my meat thermometer). Once every 20-30 minutes, pour a piece of meat with melted butter from the bottom of the mold.

The advantage of this method is baking at a low temperature. Loin meat is not dried, it does not need to be wrapped in foil. But at first, it is imperative to use a meat thermometer in order to correctly determine readiness.

You will look at the arrow of the thermometer and wait for the desired milestone to be finally reached. The arrow will move barely, almost imperceptibly. At this point, the main thing is not to succumb to the temptation to increase the temperature in the oven. The required reading will still be reached. For a one and a half kilogram piece, it will take about 4 hours of baking. For larger pieces of meat, it may take 5-6 hours.

When the required temperature inside the meat is reached, turn off the oven, remove the form with meat, drain the melted butter and meat juice. Now you know how to bake boiled pork at low temperatures.

Cool down

So that the boiled pork is dense and does not crumble when cut, I cool it under oppression. To do this, put a piece of baked loin on a wooden cutting board. Put a second cutting board on top of the meat, on which to put oppression. Sometimes I use a two-kilogram bag of flour as oppression. When the meat has cooled, place the structure in the cold. After a few hours, remove the oppression, wrap the boiled pork in food paper or foil. Keep refrigerated.

Each family has its own way of life, its own habits and traditions. And with regard to nutrition, their attachments also predominate. In my family, cooking was very attached to meat, and to natural meat, since in those years in our area there were no semi-finished meat products, chilled pork or chicken meat, and only in the collective farm market could you buy meat. In a family with four men, food should be high-calorie, satisfying and complete, and meat in this regard is the main product. I remember my husband's words that soup can be anything, and the second course must be meat - lunch without meat, this is not lunch. And I tried my best, getting out, because it was not always possible to buy good meat and in the right amount. Today, the situation with products is completely different, you can buy a lot, if you have finances. And each housewife has a large selection of products, offal, semi-finished products - a huge field of activity.

My household members - dad, husband and sons, were very fond of meat cooked in the oven or in the oven large piece that kept it juicy and tender. At the dinner table, the meat was cut into solid pieces, a side dish was added to them, and all this was poured over with meat juice, in which the meat was fried. Of course, such meat was not prepared every day, usually on Sundays or on holidays.

I suggest you cook such a dish from pork - pork baked with carrots piece in the oven. Meat cooked with vegetables is well digested by the body and has a pleasant taste sensation. Pork baked with a piece of carrots in the oven makes the meat soft, tender and juicy. Carrots give the meat a peculiar spicy sweet-spicy taste, and the smell of hot baked meat unusually stimulates the appetite.

Carrots go very well with, as they beneficial features in the body appear only in the presence of fats. It is rich in sugar, dietary fiber and amino acids, contains magnesium, potassium, iron, cobalt. By adding it to food, we ensure the body's resistance to colds, increase immunity. Everyone knows how useful carrots are for humans.

In order to cook meat dish with carrots you need:

• pork pulp - 800 g,
• onions - 2 heads,
• garlic - 3 cloves,
• 3-4 carrots are medium in size. Salt and black pepper of your choice.

A piece of pork should be washed, dried with a paper towel, cut into pockets, where to put chopped garlic, rub with salt and put bay leaf and pepper. Transfer the prepared meat to a saucepan and refrigerate overnight.

The meat was soaked with salt, spices and now it must be laid out in a baking dish. Immediately add chopped carrots and onions to the meat, pour a little water or broth, about a glass, close the lid and put in the oven. My baking dish is clay, so I put it in a cold oven. After 40 minutes, I open the stove door and see how the process goes, how ready the meat is. The total baking time is 80-90 minutes. The temperature of the furnace is regulated according to the principle: at first it is low, then it rises, and at the end it decreases again. The lid is removed from the mold, the meat remains open for frying (20-25 minutes).

Dish - pork baked with a piece of carrots in the oven, ready. This dish can also be served as a cold appetizer. Thinly sliced ​​meat and bright red carrots look very appetizing! Try it!