Kitchen appliances and utensils
- a bowl;
- plate;
- cling film;
- paper towels;
- foil;
- scissors;
- a baking sheet;
- oven;
- fridge;
- plate;
- pan.
Ingredients
- Pork (tenderloin, neck) - 2 kg
- Ground black pepper or a mixture of peppers - 1 tsp.
- Ground paprika - ½ tsp.
- Nutmeg (ground) - ½ tsp.
- Ginger (ground) - 1/3 tsp.
- Marjoram - 1/3 tsp
- Red hot ground pepper - ¼ tsp.
- Salt - 2 tsp. or to taste
- Mustard - 2 tsp.
- Vegetable oil (any) - 3 tbsp. l
- Butter - 1 tsp.
Step cooking
- Wash and dry the pork meat (2 kg) with paper towels.
- To prepare the marinade, mix the following spices on a plate: black ground pepper or a mixture of peppers (1 teaspoon), ground paprika and ground nutmeg (1/2 teaspoon each), ground ginger, coriander and marjoram (1/3 teaspoon each) , ground red hot pepper (1/4 teaspoon), salt (2 teaspoons or to your taste). Add the prepared mustard (2 teaspoons) to this and pour any vegetable oil (2 tablespoons). Mix all the ingredients well.
- With the prepared marinade, grate the meat over the entire surface: top, bottom and sides.
- Put the meat coated with marinade in a bowl and cover with cling film so that the meat does not ventilate and the aroma of spices does not spread to other products in the refrigerator. Put the dishes with meat in the fridge for marinating for at least 3 hours, and preferably all night.
- When the required amount of time has passed, fry the pickled piece of meat on both sides in a pan. To do this, heat the pan well, add vegetable oil (1 tablespoon) and lay out the meat. Fry over high heat until golden brown for about 4-5 minutes. A minute before turning the meat to the second side, add butter (1 teaspoon) to the pan.
- Turn the meat over and fry on the other side for 4-5 minutes. Butter will give the meat a delicate creamy flavor.
- Cover the baking sheet with foil and transfer the roasted piece of meat onto it. Wrap all edges of the foil tightly several times so that the juice that escapes does not leak onto the baking sheet.
- Put the meat in the oven preheated to 220 degrees and bake at this temperature for the first 10 minutes. Then reduce the temperature to 170 degrees and bake the meat for another 1 hour 50 minutes.
- At the end of the baking, cut the foil and spread it. Place the meat under the grill and bake for another 10 minutes. If your oven does not have a grill function, turn on the maximum temperature.
- Remove the browned meat from the oven and cover with previously cut foil. Let the meat rest for 10-15 minutes. Baked pork in the oven is ready.
Food Options
If you plan to serve pork baked in the oven as a hot dish, let it cool slightly and cut into 1-1.5 cm slices. Serve baked vegetables (potatoes, mushrooms, eggplant, etc.) or hot pickles to hot pork.
If you want to serve baked pork as a cold appetizer, then let it cool completely and cut into thinner pieces (plates up to 0.5 cm thick). It is easy to do this in cold form - cold baked meat is very well cut.
Video recipe
How to marinate and bake pork in the oven, see the video.
You learned how to cook juicy pork in the oven. For baking, the neck, ham, shoulder blade and carbonade are best suited. To make the meat juicier, you must take a piece weighing at least 1 kg.The baking time of meat should be calculated based on its weight, knowing that for every 500 grams of meat it takes 30 minutes. Cook the meat according to the recipe and write in the comments if you liked the result.
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