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 herbs. 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.
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.
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!
Since no one in my family has yet joined the ranks of vegetarians, I cook meat often and in different ways. Cutlets, schnitzels, stews, goulash, roasts, steaks and other entrecotes consistently occupy 5-7 positions in the weekly menu. But if dinner needs to be prepared quickly and without surprises (which, as usual, are rarely pleasant), I have only one option - pork in the oven. All recipes with photos, simple and tasty, were selected according to the principle “I would cook this and eat it at least once.” The dishes are equally suitable for a holiday or “just because”. It will be delicious!
Aromatic marinating mixtures are used to soften meat and give it a certain flavor. There are many options for preparing marinades. Here are the most popular ones:
Marinate the pork for 1 hour at room temperature. For a longer time it is placed in a cold place. To speed up the marinating process, you can cover the main ingredient with a small flat plate and place a weight on it.
It looks impressive and appetizing, it is prepared simply and relatively quickly, and it turns out very tasty and aromatic.
Frozen mushrooms need to be thawed. And rinse thoroughly in cold water. I had a mixture of forest mushrooms. Champignons are also suitable for cooking pork in this way. Rinse and dry them. And then cut into thin slices. Peel fresh wild mushrooms and boil until tender. Drain in a colander. |  |
Place the prepared mushrooms on a dry, heated frying pan. Cook, stirring, until the liquid evaporates. Then pour in 1-2 tbsp. l. vegetable oil. Fry a little. Transfer from the frying pan to a separate bowl. |  |
Cut the onion into rings or half rings of medium thickness. |  |
Fry until translucent in the oil left over from the mushrooms. |  |
Prepare the pork. Wash off bone fragments and dry with paper towels. If there is a lot of external fat, remove the excess. Make 4-6 transverse cuts about 2 cm apart. Do not cut a little to the end so that the piece remains whole. It should look like an accordion, like in the photo. |  |
Prepare the marinade. Crush the garlic with a press. Add dry spices and vegetable oil (50 ml) to it. Stir. Brush the pork. Marinate for 1-3 hours. |  |
Salt the meat. Place onions and mushrooms between the accordion plates. Transfer to a baking sheet or mold. Pour over the remaining marinade. | 
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Cook the pork in the oven preheated to 230 degrees for 10-15 minutes. Reduce heat to medium temperature (180 degrees). Bake the accordion for about another hour. During cooking, remove the dish several times and pour the rendered fat over it. You can also bake accordion pork with tomatoes and cheese; I already wrote about this option. Serve hot. | 
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If you don’t have time to cook two dishes for dinner, prepare one, but universal one. For example, this. Both the meat and the side dish will be ready after about an hour of passive cooking.
Make a marinade based on vegetable oil and dry spices. You can choose seasonings to suit your taste. I took mustard seeds, a little coriander, cumin and dried rosemary. Mix everything in a small bowl. |  |
Brush the washed and trimmed pork with marinade. Marinate for 40-60 minutes at room temperature. |  |
Wash and peel the potatoes. Cut into slices or cubes. |  |
Add paprika and ground pepper to the potato slices. Put chopped garlic there. Add some salt. |  |
Pour in the oil. Stir. |  |
Place the potatoes on the bottom of the baking sheet. |  |
Salt the marinated pork. Place on potatoes. |  |
Cook in an oven preheated to 190 degrees. Baking time - 60-80 minutes. |  |
These kebabs are incredibly easy to prepare and turn out incredibly delicious. Even better than on the grill!
The preparation is indecently simple. Wash and dry the meat. Cut into matchbox-sized pieces. The most delicious kebab in the oven will come from medium-fat pork. I recommend taking the neck part. |  |
Place the main ingredient in a bowl. Peel and grate the onion. You can also puree it in a blender until it becomes a paste. |  |
Add barbecue spices. I had a ready set. Its composition: coriander, black pepper, paprika, basil, thyme and cumin, no third-party additives or preservatives. |  |
Pour in sunflower oil. |  |
Stir. Marinate the pork for about an hour. |  |
Thread 4-5 pieces of meat onto wooden skewers. If the pork is “lean”, you can thread a strip of lard (fresh) between the slices. |  |
Place on a baking sheet lined with foil or parchment paper. Salt the kebabs. | 
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Cook for the first 7-10 minutes at a temperature of 250 degrees so that a crust forms on the pork and all the juice remains inside. Then reduce the heat intensity. Bake the kebabs for another 10-15 minutes until done. There is another interesting way to cook shish kebab in the oven - using an ordinary glass jar. You can study detailed photo instructions. | 
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Pork slices in the oven is a simple and easy to prepare dish. With the right ingredients, the meat turns out flavorful and tender. By the way, this dish is prepared much faster than pork in a piece in the oven. Small pieces are better saturated with seasonings and marinade, which makes the taste richer. If you wish, at home, if you have an oven, you can prepare a delicious shish kebab, which will be no worse than on the grill; to do this, you need to marinate the meat before cooking.
This one is perfect for a family dinner and won’t take up much of your time. The pork will turn out much tastier and softer if... The dishes should be enamel or glass. For the marinade you can use white wine, lemon juice, vinegar. It turns out very tasty with the addition of tomato or pomegranate juice, and if you put more in it, it will be absolutely delicious. Pork must marinate for at least 6 hours. If you pre-soak the whole piece, then you need to pierce it with a fork or knife. Thanks to this, the piece will marinate better. It is recommended to keep the marinated meat in the kitchen for the first two hours, and then put it away in the cold.
Ingredients:
To ensure that the meat does not turn out dry, choose a piece that has a small layer of fat. Try to cut the meat so that there is a little fat on each piece. During cooking, the fat will melt, making the meat juicy.
Preparation:
If you simply chop the garlic, then its smell will not be very strong, but if you like the strong smell of garlic, it is better to use a garlic press.
Goes great with buckwheat, rice, millet, baked and boiled vegetables. Serve with tomato or garlic sauce.
If you want to save time, then you can. To do this, cut 6-7 potatoes into thin slices and bake along with the pork. The taste of the dish will be more original if you add diced bell peppers and carrots.
This dish will decorate any holiday table, and guests will be pleasantly surprised. Thanks to currants, pork acquires an unusual, amazing taste, and the sauce that is obtained during cooking is simply incomparable. The dish is suitable for a romantic dinner, especially paired with red wine. A light vegetable salad is good for a side dish.
Ingredients:
Preparation:
Serve this dish with the resulting sauce. Decorate the dish with a sprig of red currant, basil or parsley, placing the meat on lettuce leaves.
Quite a lot of dishes can be prepared using an ingredient such as pork pieces in the oven, because this meat is universal, it goes well with many foods. It is almost impossible to spoil it. The main thing is to have some free time and use your imagination.
Pork turns out especially tasty when cooked in the oven. When baked evenly, thin fatty fibers seem to dissolve, making the dish tender, juicy, saturated with the aroma of sauces and spices. Our article presents several options for how to bake pork in pieces in the oven. Recipes with photos will help you make sure the preparation is correct and beautifully place the meat on the dish. So, let's take a closer look at each recipe.
To make the pork tender in the oven, it is recommended to simmer it in a large amount of sauce (broth) so that it does not dry out. Moreover, due to the duration of cooking, during which the liquid evaporates, the pieces have time to brown on top and also absorb all the aroma of the spices.
To prepare the next dish, pork in the oven is cooked in pieces after preliminary frying. The meat is topped with chicken broth with spicy spices and grated vegetables. To do this, onions, carrots and garlic are crushed in a blender, then fried a little in a frying pan and only then mixed with the broth. The dish is prepared in a roasting pan under the lid for 2.5 hours at a temperature of 180 degrees.
To prepare this dish, delicious meaty ribs (2.5 kg) are used. Meanwhile, according to this recipe, pork can also be baked in the oven in pieces. To obtain a golden brown crust on the meat, first fry it over high heat, placing the ribs in a single layer in the roasting pan. Then they need to be transferred to a plate, and a bottle (0.33 l) of light beer should be poured into the roasting pan, directly into the fat formed during frying of the ribs. Let the beer boil until all the fat comes off the sides of the roasting pan.
In another frying pan, sauté onion, carrots, celery and garlic (4 cloves). After 10 minutes, add ½ cup of chicken broth and soy sauce (2 tablespoons) to the fry. Simmer over low heat for 10 minutes.
Place the ribs in a roasting pan with beer, distribute the vegetables and broth on top, and then place the dish in the oven.
Ribs or pork in the oven in pieces will take 1.5 hours to cook. 15 minutes before the end of cooking, the meat must be coated with a sauce of brown sugar, mustard seeds and balsamic vinegar (3 tablespoons each). This will give the ribs a caramel color.
The flavor of the pork chops is enhanced by the zesty aroma of fennel. At the very beginning of cooking, the root of the plant is cut into large slices, and then it is used to add flavor and aroma to the sauce and meat.
Pork chops 2.5 cm thick are rubbed with a mixture of salt and pepper and fried in vegetable oil (2 tablespoons) on both sides for 7 minutes. After this, the meat should be transferred to a plate. Meanwhile, in the same roasting pan, add chopped fennel, garlic and a small onion, a teaspoon of thyme and hot paprika (¼ teaspoon). Sauté for 5 minutes until the fennel turns brown. Then add chicken broth and dry vermouth (½ cup each), let it boil, after which you can return the meat to the roasting pan.
Next, place the pork chops in the sauce in the preheated oven for 15 minutes. The meat will be cooked under the lid at a temperature of 200 degrees. After the specified time, remove the frying pan, place the meat on a dish, and bring the sauce to the desired consistency. You will also need to add Dijon mustard, lemon juice (1 teaspoon each) and zest (½ teaspoon).
At the very beginning of preparing this dish, a pork shoulder weighing about 1.5 kg is cut into large pieces, dried with a towel, salted, peppered and fried on all sides in olive oil (2 tablespoons). After this, the meat is placed on a plate, and vegetables are continued to be fried in the same juice: first onions, then carrots and celery (stem). At the end of the sauteing, add tomato paste (2 tablespoons), as well as broth or water (350 ml). After this, the meat is returned to the roasting pan and the dish is sent to the oven, preheated to 180 degrees. It is important to ensure that the liquid reaches the level of the meat.
Pork pieces baked in the oven will be ready in 3 hours. Readiness can be checked with a fork, which should easily enter the meat. Before serving, add salt and pepper again if necessary.
To prepare this dish, a pork shoulder weighing 1.3-1.5 kg is cut into 6 parts (portions). Each piece is dried with a towel, salt and pepper. After this, the pork is fried in a roasting pan in melted lard (1 tablespoon) for 4 minutes on each side. Then add carrots, onions, a stalk of celery (2 pieces each) and a few cloves of garlic to the meat in the roasting pan. The pork will be stewed in unsweetened apple juice (2 cups) and chicken broth (1 cup). If possible, it is better to replace the juice with apple cider in the same amount.
Pork in pieces is cooked in the oven at 150 degrees for 3.5 hours. The meat is served with a side dish of rice or potatoes and aromatic apple sauce.
We suggest preparing two more simple but very tasty meat dishes. If pork pieces in the oven, the recipes with photos of which were presented above, require a lot of time and ingredients to prepare both the sauce and the meat, then everything is much simpler here. The dish is prepared in a pot, into which you just need to add all the ingredients and within an hour you can enjoy the taste of juicy meat. The recipe is designed for cooking in a 1 liter pot.
Before you start putting pork pieces (300 g) in a pot, you need to fry them in vegetable oil until a crust forms. The fire should be strong, then all the juice will remain inside. After this, you can reduce the heat and add mushrooms (200 g) and onions to the meat. After frying, they must be transferred from the frying pan to a pot, filled with water (500 ml), salt and pepper and put in the oven for 1 hour, preheating it to a temperature of 180 degrees. After a while, remove the pot, add grated cheese (100 g) and continue cooking for another 5 minutes. Before serving, the dish is sprinkled with herbs.
The second recipe is pork pieces in foil in the oven. To prepare the dish you will need pork shoulder, cut into large pieces. First, the meat is salted, peppered and mixed with onion rings. Then the bowl of pork, covered with cling film, is sent to the refrigerator for at least 3 hours to marinate. After the specified time, the pieces are transferred to foil in one layer and only a few pieces at a time (as if in portions), forming long cutlets from the foil. Then each piece is placed on a wire rack and baked at 200 degrees for 45 minutes. The meat turns out very juicy and tastes like real kebab.
