10 ways to roast a juicy and tasty pork on the bone

Interesting combination with mushrooms, pineapple, cheese, plums and more.

For cooking, use the brisket on the bone. The optimum thickness of Meat - about 2 cm. If a piece of thin, reduce cooking time to a minute and a half.

If thicker, bring the meat until cooked in the oven, even when it is not provided for the recipe. It suffices for 8-10 minutes at a temperature of 180-200 ° C. When provided, simply increase the cooking time in the oven for a few minutes.

1. Pork on the bone with salt and pepper

Ingredients

• 2 pieces of pork;
• salt and pepper - to taste;
• 2 tablespoons vegetable oil.

preparation

Sprinkle pork with salt and pepper on both sides. Leave on for 20-30 minutes in the refrigerator.

In a frying pan heat the oil over medium heat. Fry meat for about 2-3 minutes on each side. After reduce heat to a minimum. Cover the pan lid and cook pork More 10-15 minutes, turning periodically.

2. Pork on the bone with green beans

Ingredients

• 2 pieces of pork;
• ½ teaspoon salt;
• ½ teaspoon black pepper;
• 1 teaspoon smoked or regular paprika;
• 4 garlic cloves;
• 450 g of green beans;
• 120 ml of vegetable oil.

preparation

Pork season with half the salt, pepper and paprika.

Chop the garlic press or skip through. If the beans frozen, thawed before cooking it.

In a large skillet, heat the oil over medium heat. On one half put meat on the other - the beans. Cook 10-12 minutes, pork flip after about 5-6 minutes.

Add the garlic and mix it with beans. Salt, pepper and leave it on the stove for another 1-2 minutes.

3. Pork on the bone with onions and apples

Ingredients

• 2 apples;
• 1 onion;
• 4 pieces of pork;
• 1 teaspoon salt;
• ½ teaspoon ground black pepper;
• 2 tablespoons olive oil;
• 60 mL chicken broth (available from a cube) or water;
• 240 ml of the cream;
• 2 tablespoons Dijon mustard;
• 8 small sprigs of thyme.

preparation

Apples and onion slices cut width of about 1 cm.

Pork season with salt and pepper.

Take a frying pan, which can be cooked in the oven. Heat the oil on medium heat and brown the loin for 5-6 minutes on each side. Arrange the meat on a plate and cover with foil or a lid to keep it cool.

In the same skillet, place onion and apples. Cook 4-5 minutes, stirring constantly. After remove and store separately from pork.

Fill the pan broth and boil for 1-2 minutes. Add the cream and mustard and cook all together a couple of minutes.

Pour the sauce pork, apples, onions and thyme.

The preheated 230 ° C oven bake meat for 7-10 minutes. Before serving, let the dish stand for 5 minutes.

4. Pork bones with soy sauce, honey and ginger

Ingredients

• 4 garlic cloves;
• 1 piece ginger length of approximately 1 cm;
• 60 ml of soy sauce;
• 2 tablespoons of honey;
• 2 teaspoons chili sauce;
• 1½ tablespoon of vegetable oil;
• 4 a piece of pork.

preparation

Garlic and ginger chop and mix with soy sauce, honey, chilli and 1 tea spoon of oil. Fill brisket mixture and leave for 20 minutes in the refrigerator.

Take a frying pan that is suitable for cooking in the oven. Over medium heat, heat the remaining oil. Pork remove from the marinade, fry one side until golden brown, about 5 minutes. Turn over, cover with sauce and cook as much more.

The preheated 200 ° C oven bake loin 7-10 minutes.

5. Pork on the bone with mustard and cream

Ingredients

• 3 garlic cloves;
• 1 bunch parsley;
• 4 pieces of pork;
• common salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons olive oil;
• 5 tablespoons butter;
• 2 tablespoons Dijon mustard;
• 2 tablespoons heavy cream;
• 1 pinch of coarse sea salt.

preparation

Chop the garlic press or skip through. Chop the parsley.

Brisket on both sides of the normal season with salt and pepper.

In a frying pan over high heat, heat the 2 tablespoons olive oil and 1 butter. Fry the pork for 4-5 minutes on each side. Arrange the meat on a plate and cover with foil to keep warm.

Reduce heat to a minimum. Put in the same pan the remaining butter, mustard, cream and garlic. Cook, stirring constantly, until the sauce begins to thicken.

Before serving, pour the pork sauce, sprinkle with coarse sea salt and parsley.

6. Pork on the bone with cream, soy sauce and onion

Ingredients

• 1 onion;
• 1 bunch of greens;
• 4 pieces of pork;
• salt and pepper - to taste;
• 2 tablespoons olive oil;
• 350 mL chicken broth (available from a cube) or water;
• ½ teaspoon thyme;
• 2 tablespoons soy sauce
• 60 mL of whipping cream.

preparation

Onion cut into small cubes. Chop the greens.

Pork salt and pepper.

Heat the oil in a large skillet over medium heat. Cook the brisket until golden brown on both sides. Put on a plate.

In the same pan over medium heat, fry the onion until transparent. Add broth, thyme, soy sauce and pork. Bring to a boil, reduce heat to low. Cover and cook for 20 minutes. Remove the meat and cover with foil to keep warm.

Increase the heat to medium. Pour the cream into the broth and cook for 8-10 minutes.

Place the pork in the sauce for 2-3 minutes. Before serving, sprinkle with herbs.

7. Pork on the bone with plums, mustard and arugula

Ingredients

• 4 plum;
• ½ onion;
• 4 pieces of pork;
• 130 ml of red wine vinegar;
• 5 tablespoons olive oil;
• 1 tablespoon balsamic vinegar;
• 2 tablespoons brown sugar;
• 1 pinch salt;
• 1 pinch black pepper;
• 1 teaspoon Dijon mustard;
• 1 package arugula (approximately 100 g);
• 1-2 sprigs of thyme.

preparation

Thinly slice the plums and onions.

Loin pour wine vinegar (1 tablespoon leave) and marinate for 15-20 minutes.

In a large frying pan, heat over medium heat 1 tablespoon of olive oil. Fry onions and plum 5 minutes.

After add the balsamic vinegar and sugar and cook for 5 more minutes. Remove from heat, season with salt and pepper.

In a separate pan, heat 1 tablespoon oil. Fry the pork for 4-5 minutes on each side.

In a bowl, connect Dijon mustard, vinegar and remaining oil, arugula. Season with salt and pepper and mix gently.

Pour onto a plate of meat, onions and arugula with plums. Garnish with thyme.

8. Pork on the bone with mushrooms and cauliflower purée

Ingredients

• 350 g mushrooms;
• 3 garlic cloves;
• 50 g parmesan;
• 1 small bunch of parsley;
• 4 pieces of pork;
• salt and pepper - to taste;
• 4 tablespoons butter;
• 1 tablespoon olive oil;
• 8 sprigs fresh thyme;
• 240 mL chicken broth;
• 1 tablespoon heavy cream;
• 1 head cauliflower;
• 60 ml of milk.

preparation

Mushrooms cut into thin slices. Chop the garlic press or skip through. Cheese rub on a medium grater. Chop the parsley.

Loin with salt and pepper.

In frying pan, heat 1 tablespoon of butter and olive oil. Fry pork for 5-6 minutes on each side. Arrange the meat on a plate and cover with foil to keep warm.

In the same pan for 2-3 minutes Brown the mushrooms and thyme. Add the garlic, salt and pepper.

Remove the thyme sprigs. Pour into the pan the broth and cream. Stir and simmer for 5-7 minutes. Then place 1 tablespoon butter and parsley, leaving little greenery supply.

Disassemble the cauliflower into florets and boil for 10-12 minutes. After the drain water, add milk and remaining butter. Whisk blender until uniform. Throw parmesan, salt and pepper.

Arrange the mushrooms on cauliflower puree, top - meat. Sprinkle with parsley.

9. Pork on the bone with bell peppers and pineapple

Ingredients

• 1 red bell pepper;
• ½ onion;
• 4-5 stalks of green onions;
• 300 g of fresh or canned pineapple;
• 1 lime;
• 3 tablespoons olive oil;
• 4 pieces of pork;
• salt and pepper - to taste.

preparation

Pepper, both types of onions and finely chop pineapple. Lime we squeeze the juice. Mix the ingredients with 2 tablespoons oil.

Loin with salt and pepper.

In a frying pan, which can be used in the oven, heat the remaining oil. Fry pork for 3 minutes on each side. After move the pan in a preheated 220 ° C oven and bake for 10-12 minutes meat.

Serve with pineapple mixture.

10. Pork on the bone with tomatoes and mozzarella

Ingredients

• 2 tomatoes;
• 150 g of mozzarella;
• 3 garlic cloves;
• 1 bunch basil;
• 120 ml of balsamic vinegar;
• 2 tablespoons of honey;
• 1 tablespoon mustard Bavarian;
• ½ teaspoon salt;
• 1 pinch black pepper;
• 1 tablespoon vegetable oil;
• 4 pieces of pork;
• 1 teaspoon balsamic sauce - optional.

preparation

Tomatoes and cheese cut into thin slices. Chop the garlic press or skip through. Basil chop.

Mix balsamic vinegar, honey mustard, garlic, salt and pepper. Pour sauce loin and leave for 1 hour in the refrigerator.

In a frying pan, which is suitable for cooking in the oven, heat the oil over medium heat. Fry loin for 4 minutes on each side.

Top with mozzarella and bake for 10-12 minutes in the oven at 190 ° C.

Before serving, garnish with tomato and basil. Pour balsamic sauce.