Almost any housewife in her kitchen will always have such an accessory as baking foil. It is very convenient to use, the dishes come out with an incredibly rich, appetizing aroma and great 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.
First, you need to 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 roasting, both pulp and meat on the bone.
A piece baked whole looks especially impressive on the table. Ideal for its preparation pork neck, because 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.
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 comply temperature regime and focus on the size of the baked meat.
The larger the piece, the longer it takes for it to bake evenly and correctly.
The average amount of time required to roast 1 kilogram of pork is one hour.
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:
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 released juice over the top of the piece. Bake the dish in this form until a golden, appetizing crust appears. 
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. festive 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:
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. 
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:
Beat the pieces of meat with a special kitchen hammer on both sides. To avoid splashing 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. 
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.
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 in a bowl, soy sauce, crushed garlic, spices, salt. 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. 
A simple recipe that is loved by many housewives for its simplicity and wonderful taste. To prepare you will need:
Be very careful when choosing meat - depending on the amount of fat, you can understand 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.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Tender, tasty and savory meat can be prepared in many different ways, but the best fillet is baked. Every housewife will definitely have her own favorite recipe, and those who still feel insecure in the kitchen will find useful tips.
Although baking meat in foil for experienced chef easy and simple, often the result does not at all meet expectations: a piece of meat in foil in the oven is not fried or, on the contrary, it turns out dry and hard. To prevent such an incident from happening to you, buy the neck, shoulder part, tenderloin or ham, and the part with a large number use the veins for soup or roast. If you want to bake a whole piece, be sure to marinate the fillet for several hours first.
The duration of cooking meat in foil in the oven depends on several factors:
For example, pork stuffed in an accordion format will cook for about an hour and a half at 200 degrees. Small portioned steaks with vegetables will be baked in just 30 minutes. It is convenient to check the readiness with a knife: if clear juice appears at the puncture site, the dish can be removed. Most recipes indicate exactly how long to bake pork in foil, but you can use the average: a kilogram of fillet requires about an hour.
Many people think that baking meat in foil is a painstaking, troublesome and time-consuming process. However, you just need to choose the right piece of pork or veal, and then choose a step-by-step recipe for baked meat in the oven in foil with photo instructions. Such tips help out beginners who are lost, not knowing how to cook pork or beef. Make a few different dishes, experiment with the size of the pieces, and then decide what you like best.
Baking meat in foil with a minimum of seasonings is the easiest option for a holiday table or a hearty family lunch. For beginners, professionals recommend mastering the baking technique, starting with the simplest options, and only then experimenting by adding additional components.
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To make a delicious meat dinner, beef is ideal. Many consider tenderloin to be very capricious, but if the piece is properly processed and the basic rules of baking and marinating are followed, beef or veal meat in foil in the oven will turn out tasty and aromatic.
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Young veal fillet is the most valuable product, which is particularly tender and soft. If you have a piece of tenderloin at your disposal and you don't know how to cook veal, try roasting it whole. The result will be a dish very similar to homemade boiled pork, but much juicier and more appetizing (as in the photo). It can be eaten cold.
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If you need a portioned lunch, you don’t have to bake a whole piece of boiled pork or ham. You can cut and bake each steak separately in advance. Step by step recipe resembles the familiar French meat (as in the photo), but differs in the result. Meat in foil with potatoes is saturated with all the aromas of spices and juice due to the tightness of the envelope.
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This recipe for meat in foil in the oven is especially popular, because here the tenderloin acts not as the main ingredient, but as an additive to the side dish. When you don’t have time to bother with boiling cereals for porridge, cooking pasta or mashing potatoes, you can cut the vegetables into cubes, add them to the pork and get a complete meal for the whole family. During the cold season, try baking meat in foil with vegetables using ready-made frozen mixtures from the supermarket.
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People first learned about boiled pork 400 years ago, but then this dish was served only at the royal table. Today, the subtleties of the recipe are familiar to many. A baked piece of meat in the oven in foil is suitable if you want to serve cold cuts, or simply useful for making delicious sandwiches. Since boiled pork in foil is moderately fatty, it is also suitable as an appetizer for strong alcoholic drinks.
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Do you want to surprise your invited guests or please your loved ones with a new dish? Then find out how to make pork rolls in foil, which can be varied with mushrooms, grilled vegetables, porridge or crushed potatoes. If you want to ready dish can also be eaten cold (for example, on sandwiches), use capers for filling, goat cheese, dried fruits.
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If you decide to cook fatty pork ham baked in foil, do not remove the skin from it under any circumstances! This is the main rule of the dish - the skin does not allow the meat to dry out in the oven, in addition, it looks very elegant, smeared with a marinade of mustard and beer (as in the photo). The baking time depends on the weight of the ham: you will need about an hour per kilogram. If you want to repeat a traditional Czech or German recipe, stuff the pork with garlic, bay leaves, peppers or apples.
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Roasted beef with tomatoes, potatoes, peppers and grated cheese turns out very tasty. However, if you don't know the algorithm, use basic recipe. You can change it, for example, marinate the vegetables in advance with soy sauce or stuff the tenderloin with garlic cloves. The main thing is that the meat in foil in the oven has time to become saturated with the aromas of vegetables and spices, so that it turns out tasty, appetizing, and juicy.
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Discuss
Meat in foil in the oven: recipes with photos
The aromatic and juicy taste of pork baked in foil in the oven is familiar to everyone, because this dish is a frequent guest on any holiday table. It takes little time to prepare, but it’s worth waiting for quite a long time when it fills the whole house with its exquisite aroma from oven. Pork cooked in foil is a universal dish. It can be served with a side dish as a hot dish, cut into pieces and eaten cold as cold cuts, or used as an appetizer with fresh bread and sweet and sour sauce. With our simple and delicious recipes You can easily prepare this juicy, aromatic, tender and festive dish!
Cooking time – 2 hours 30 minutes.
Servings – 2 pcs.
Pork loin cooked in foil in the oven can be a real delicacy. The main thing is to marinate and bake it correctly. In the first case, it is very important not to use French mustard, as its grains may char during baking and the dish itself will not look attractive. Secondly, try not to dry out the pork, so check it periodically during cooking. If you want to get a beautiful crust on the meat, you can replace the mustard with honey.
Tip: if desired, you can add hot pepper, dry garlic or other favorite spices.
Tip: the thicker the piece of loin, the longer it will take to bake.
Advice: if time allows, it is better to leave the loin overnight. This way it will better absorb the marinade with spices and will be much tastier and juicier.
Tip: place the loin on the shiny side of the foil, this will make it cook a little faster.
Tip: if you want to bake pork with potatoes, vegetables or other side dish, then add necessary ingredients at the stage of opening the foil into the mold, taking out the loin from there. When the side dish is laid out, place the pork on it.
2 hours 30 min. Seal
Juicy pork loin ready in foil! Place it on plates, pour the remaining fat over it for juiciness and serve with a salad of fresh vegetables, potatoes or cereals. Berry sauces with a peculiar sourness will be an excellent pairing for such a dish. Eat to your health and bon appetit!
Pork has always been famous for its large amount of fat, so this product cannot be found in any diet menu. However, there is a way out that will help reduce the amount of harmful substances to a minimum - this is to bake the meat in own juice. Such a piece of pork will be slightly more beneficial than one that would be cooked in a frying pan in fat. To add variety to the dish, this recipe suggests adding kiwi to the pork. Believe me, all guests will be surprised! This cooking method uses an electric oven.
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Tip: in this recipe it is better not to use various seasonings for meat, as they may not be combined with kiwi, which will lead to a spoiled dish.
Juicy and unusual pork with kiwi is ready! You can serve this dish directly in foil envelopes, thanks to which it will remain hot for a long time. Sprinkle the steaks with chopped parsley, garnish with vegetables and enjoy the meal! Have a hearty lunch!
This recipe for cooking pork in foil is suitable for when you have on hand big piece meat. It is not very convenient to bake it whole, as it takes a very long time to cook. Then try cooking pork using a method that doesn't cut the meat all the way through. So, it will be better and more evenly soaked in the marinade and will turn out very juicy and tasty. Any part that has a small layer of fat is suitable for this dish, with the help of which the pork will become even juicier.
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Tip: if desired, you can add other spices to taste.
Tip: try not to coat the meat too much with mayonnaise. Pork is fatty on its own and if you add a lot to it white sauce, then the dish may turn out tasteless.
Tip: if you prefer more braised pork, then the last step can be omitted. So, the meat will cook in its own juices. For more roasted meat, let the pork sit a little longer.
The juicy dish is ready! Baked pork in foil can be served with any side dish and your favorite sauce. Eat with pleasure and pleasure!
Medallions with prunes, nuts and garlic are an elegant dish that can be prepared for both the holiday and dinner tables. This option for roasting pork is very simple, and additional simple ingredients make it even more appetizing, rich and interesting. Choose your meat responsibly. Not any part of the carcass is suitable for medallions. It is best to take a collar, as it corresponds to the desired shape.
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Delicious pork medallions with prunes and walnuts ready! Serve them hot along with boiled potatoes or grilled vegetables. Have a delicious lunch and bon appetit!
This recipe is convenient because you can cook both juicy meat and an appetizing side dish in one go. Pork and vegetables are baked very quickly - only 15 minutes, but before putting them in the oven, the products will need to be fried in advance. The prepared tender, rich dish is suitable for both everyday and festive tables. Treat yourself, your loved ones and your guests with this amazing and unique lunch!
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Amazing pork steaks with vegetables are ready to serve! Eat for health and with appetite!
Meat in foil in the oven - tender, juicy, aromatic and incredibly delicious dish, which will be relevant for any occasion. Do you want your meat to turn out exactly like this? "Culinary Eden" will gladly share with you the most the best recipes and the secrets of preparing this dish.
Of course, meat in foil in the oven is just one of its advantages and disadvantages. Firstly, you can bake any type of meat of any size in foil - be it a chicken carcass, chops, steaks or a large piece of meat. This means that you can easily feed several people or a whole company. Secondly, baking meat allows you to significantly save time and effort - you practically don’t need to watch the meat in the oven, so housewives can easily do other things. Thirdly, meat in foil in the oven turns out to be more healthy than the fried version of the dish. Fourthly, cooking meat in foil eliminates the subsequent tedious washing of dishes, which, you see, is important. Fifthly, baked meat opens up a lot of scope for culinary experiments, because using different spices, herbs and sauces for serving will allow you to get a dish completely different from the previous one every time. Finally, meat baked in foil is almost impossible to spoil - even after being in the oven for a long time, it remains soft and juicy, perfectly absorbing the aromas of spices or vegetables.
Spices will help you make meat in foil in the oven truly tasty, tender and appetizing, herbs and marinades. All types of peppers go wonderfully with meat, but if you want to get gourmet dish in accordance with culinary canons, remember that turmeric, paprika, coriander and ginger are great for poultry, nutmeg, marjoram, cumin and cumin are great for pork, and cloves, coriander and mustard seeds perfectly complement the taste of beef. And, of course, don’t forget about aromatic herbs such as parsley, dill, cilantro, oregano, basil, thyme, savory and rosemary - they can be added when baking meat, both fresh and dried - as well as good old garlic, which is invariably good with all types of meat.
As for marinades, they make the dish more tender by softening the meat fibers, which is especially important for beef and lamb, which, due to their characteristics, can be tough. In addition, marinating meat reduces its cooking time and imbues it with an appetizing aroma and delicate taste depending on the ingredients used. The options for marinades are extremely varied - they can be prepared on the basis of lemon juice, kefir, mustard, honey, soy sauce or wine, and most simple option is the use of spices or onions with garlic.
Meat in foil in the oven is also notable for the fact that it can be immediately baked with a side dish, and this again allows you to significantly save precious time. Here you have a whole list of vegetables at your disposal - onions, carrots, potatoes, tomatoes, broccoli, bell peppers, zucchini, eggplant, celery, etc. If you bake meat in portions, then mushrooms and cheese will also be excellent additions to it.
Meat in foil in the oven is hearty dishes with high nutritional value and excellent taste, and we hope that our recipes will help you turn ordinary products into real delicacies!
Chicken breasts with tomatoes in foil
Ingredients:
2 chicken breasts(fillet),
2 tomatoes
2 tablespoons sour cream,
1-2 cloves of garlic,
salt, ground black pepper and spices to taste.
Preparation:
Prepare the marinade by mixing sour cream, pressed garlic, salt and spices. Make cross cuts on the surface of the meat with a knife, not reaching the end. Brush the breasts with the marinade and leave for 15-20 minutes, being careful to get the marinade into the cuts. After this, insert tomato slices, cut into semicircles, into the slits. Wrap each breast tightly in foil and bake in an oven preheated to 180 degrees for about 20 minutes.
Baked turkey roll with prunes and cheese in foil
Ingredients:
500 g turkey fillet,
100 g prunes,
100 g hard cheese,
1 tablespoon mayonnaise,
Preparation:
Pour hot water over the prunes and let stand for 10 minutes. Beat the turkey fillet well with a meat mallet to form a layer of uniform thickness that can be rolled into a roll. Add salt and pepper to taste. Place the fillet on a sheet of foil, brush with mayonnaise, spread the prunes evenly on top and sprinkle with grated cheese. Wrap the fillet in a roll, trying to prevent the cheese from leaking out during baking. Fold the side edges inward. Wrap the roll tightly in two layers of foil and bake in an oven preheated to 200 degrees for about half an hour. Cut the cooled roll into slices and serve.
Spicy pork with garlic baked in foil
Ingredients:
500 g pork,
2-3 cloves of garlic,
1-2 sprigs fresh rosemary or 2 teaspoons dried,
2 tablespoons balsamic vinegar,
2 tablespoons vegetable or olive oil,
1 tablespoon coriander seeds,
1 tablespoon dill or fennel seeds,
2 bay leaves,
3-4 peas of allspice,
salt and ground black pepper to taste.
Preparation:
Grind the seeds of dill, coriander and allspice. Finely chop the garlic and rosemary (if fresh). Using a knife, make shallow cross-shaped cuts in the meat. To prepare the marinade, combine oil, balsamic vinegar, garlic and rosemary. Brush the meat with the mixture, then rub with spices. Marinate for at least half an hour. Place the meat on a piece of foil, add salt and pepper to taste, add a bay leaf and wrap tightly to form an airtight envelope. Bake in an oven preheated to 250 degrees for 10 minutes, then reduce the temperature to 200-220 degrees and bake for about 30 minutes. If you want to receive golden brown crust, 10 minutes before readiness, the foil should be unrolled.
Pork in foil baked with vegetables
Ingredients:
1 kg pork,
2 onions,
2 carrots,
2 bell peppers,
3-4 cloves of garlic,
2 tablespoons soy sauce,
a small piece of ginger,
fresh or dried herbs,
salt and ground black pepper to taste.
Preparation:
Cut the vegetables into pieces of arbitrary shape and size (you can grate the carrots) - a larger cut will allow you to get a side dish, while a smaller cut will make a juicy filling for meat from the vegetables. Grate the ginger on a fine grater. The more ginger you use, the hotter and spicier your dish will be. Mix soy sauce, ginger, pressed garlic and chopped fresh or dried herbs. Cut the pork into medium-sized pieces and marinate the meat in the resulting mixture, placing it in the refrigerator for at least 30 minutes.
Preheat the oven to 180 degrees. Prepare sheets of foil according to the number of servings and place the meat on them. Season with salt and pepper if necessary. Place vegetables on top and wrap in foil, leaving a small hole for steam to escape. Bake in the oven for about 1 hour. 10 minutes before cooking, you can unroll the foil to get a golden brown crust.
Baked beef in foil in the oven
Ingredients:
700 g beef,
3-4 cloves of garlic,
1/2 teaspoon coarse salt,
1/2 black peppercorns
1.5 teaspoons hot mustard,
1 teaspoon ground paprika,
1 teaspoon dried basil,
1 teaspoon thyme.
Preparation:
Grind the peppercorns in a mortar. Mix crushed pepper with paprika, basil, thyme and salt. Cut the garlic into slices and cut in half if it is small. Add the garlic to the spice mixture and stir well to coat the garlic pieces in the spices. Make small cuts in the meat (2-3 cm deep) and insert the garlic into them, trying to push it deeper. Rub the remaining mixture onto the meat on all sides, and then brush with mustard. Place the meat in a container, cover and refrigerate for at least 4 hours (longer is better).
30-60 minutes before baking, remove the meat from the refrigerator. Place the beef on a sheet of foil and wrap tightly so that there are no gaps. Place the meat on a baking sheet and bake in an oven preheated to 200 degrees for 1 hour, reducing the temperature to 180 degrees after 40 minutes. To avoid burning, add water to the baking sheet. After baking, the meat should “rest” in foil for about 15-20 minutes, after which it can be unwrapped.
Beef baked with potatoes in foil
Ingredients:
600 g beef,
700 g potatoes,
1-2 onions,
4 tablespoons vegetable oil,
2 teaspoons salt,
1/2 teaspoon ground black pepper,
spices to taste.
Preparation:
Cut the beef into medium-sized pieces, about half the size of your palm. Cut the onion into rings and then into quarters. Mix the meat with onions, adding 2 tablespoons of oil. Salt, pepper and add spices to taste. If time permits, let the meat marinate a little.
Preheat the oven to 200 degrees. Place the potatoes, cut into small pieces, on a large sheet of foil, greased with oil. Salt and pepper. Place beef and onions on top. Wrap the foil tightly, place the dish on a baking sheet and bake for 20 minutes. After this, unfold the edges of the foil and bake for another 20 minutes, reducing the oven temperature to 180 degrees.
Meat in foil in the oven is a universal method of cooking any type of meat, characterized by simplicity and time saving. Experiment with spices and marinades, use suitable sauces, highlighting the taste of meat, and, of course, cook with pleasure - then your dish, without a doubt, will receive the highest praise! Bon appetit!
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We need:
We most often use salt, ground black pepper, red paprika and, depending on our mood, a dried mixture of ground Italian herbs. All ingredients can be easily purchased at your local supermarket.
Preparing meat - 15 minutes at most.
Rinse the piece of pork thoroughly under running cold water. Dry it thoroughly (!) and arm yourself with a convenient sharp knife.
We make small and frequent cuts in depth - across the entire surface of the pork.
We will push pieces of garlic into these cuts. To do this, cut each clove lengthwise in half. Long, sharp pieces are ideal for easy stuffing!
Mix the spices with salt and rub the meat over the entire surface - on both sides.
You can additionally prick the meat with a fork, then the spices will penetrate even more evenly.
Baking - an average of 1.5 hours per 1 kg of meat.
All that remains is to wrap the pork in foil and bake in the oven. Let's follow grandma's advice:
1 kilogram of meat is baked for an average of 1.5 hours. If we want to dry out the crispy crust, during the last 10 minutes of baking, open the foil on top.
As you can see, baking pork in the oven using foil is not a troublesome task, and the result will always be juicy and aromatic.
Fresh pork has several characteristics. Pink, uniform, not dark color, almost dry surface, elastic texture (there is no dent left when pressed with a finger), a fresh smell similar to the smell of milk, without ammonia, milky white fat. For the neck, marbling is very desirable (that is, fat is distributed throughout the thickness of the meat, and not just on the surface).
You can bake any piece of pork quite succulently in the oven. And yet it is worth remembering that the best places- this is the neck, the inside of the ham and the tenderloin.
When baking in foil, the fat from the pork does not need to be trimmed. There will always be time to do this. The high temperature will either melt the fat into juice or become very soft. In general, oven-baked meat is quite appropriate in the diet of those who are watching their figure: by removing the fat after baking, we get high-quality protein, without synthetic additives, frying in oil and excess carbohydrate breading that absorbs fat.
Have you decided to pre-marinate the pork?
Use the brilliantly simple onion method:
Of course, you can always simply coat the piece with mayonnaise if you don’t get bored with the taste
And if you are overcome by a craving for experimentation, here are 2 more interesting marinades:
You can stuff pork with more than just garlic. Someday try using pieces of carrots - in equal proportions with garlic.
