12 recipes for delicious pork in the oven

1. Italian porchetta from Jamie Oliver

Ingredients

For filling:

• 3 onions;
• 4 garlic cloves;
• 4 sprigs of rosemary;
• 4 sprigs thyme;
• 200 g chicken liver;
• 250 g of bread crumbs;
• olive oil - to taste;
• 400 g of minced pork;
• Sage leaves 10;
• 120 ml of sweet dessert wines;
• 25 g of pine nuts;
• 40 g raisins;
• salt and pepper - to taste.

Meat basics:

• 1 pork fillets with skin weighing 4-5 kg;
• 50 ml of sweet dessert wines;
• salt and pepper - to taste;
• 1 tablespoon olive oil;
• 6 large carrots;
• 200 ml of white wine.

For the sauce:

• 3 tablespoons flour (s gorochkoy);
• 120 ml of white wine;
• 1½ liters chicken broth.

preparation

Preheat oven to 220 ° C.

Make the filling. Cut the onion into cubes, chop the garlic, rosemary and thyme, chop the liver. Soak the breadcrumbs.

Over medium heat 5 minutes fry in butter garlic and onions, then add the liver and minced meat and give them browned. Stir in herbs and sage leaves and cook for 5 more minutes. Pour in the wine and gently scrape adhering to the bottom pieces of food. Turn off the stove, add the nuts and raisins. Press the crumbs, mix them with stuffing and season with salt and pepper and set aside to cool.

Engage pork. Take a deep incision along the middle and place the meat like a book. Rub it with a mixture of sweet wine, salt and pepper. Spread ⅔ filling over the entire surface and close to the two ends.

Put on top the rest of the stuffing and roll roll. Firmly tie the culinary thread, leaving small intervals. The content must not fall out to the outside.

Rub oil, salt and pepper. Slice the carrots lengthways, spread on baking sheet and put it on a roll. Pour white wine and bake for 30 minutes at 220 ° C. Reduce temperature to 150 ° C and cook 3 more hr.

Remove the rolls from the oven, sprinkle with juice from the pan and use two forks to move the cutting board. Set aside.

Prepare the sauce. Remove excess fat from the juices that come out of the meat, the rest of the liquid heat over low heat. Add flour and stir until thickened. Pour in the wine. After 3-4 minutes, add the broth and cook for 10 minutes. Strain.

Free porchetta sauce to the table. Italian roll can have not only hot, but cold.

2. Pork belly in a white wine from Gordon Ramsay

Ingredients

• 1 kg of bacon with the skin;
• salt and pepper - to taste;
• olive oil - to taste;
• 1 fennel;
• 1 tablespoon fennel seeds;
• 4 bay leaves;
• 3 garlic cloves;
• 1 teaspoon crushed cardamom;
• 4 asterisks anise;
• 325 ml of white wine;
• 500-750 ml of chicken broth (guided by the size of its dishes);
• 1 tablespoon grainy mustard.

preparation

Preheat oven to 180 ° C. On the breast of the skin make diamond-shaped incisions at intervals 1½ cm.

Generously rub with salt and pepper.

Heat in the form of oil for baking, and suitable for plates and oven. Throw in her coarsely chopped fennel seeds and a half, bay leaves, chopped garlic, cardamom and star anise. Cook for 2 minutes until fragrant.

Cover with pork skin down, hold pressure and cook 5 minutes until golden brown. Turn over and season with salt, sprinkle in the remaining fennel seeds and cook for 5 more minutes. pour wine and scrape adhering to the bottom pieces. Bring to a boil and pour the broth until the middle of fat. Again boil.

Put in the oven for 2½ hours. Put cooked meat on a warm plate.

Make the sauce. Remove excess fat from the juice remaining in the form, add the mustard, whisk whisk and heat on the stove. Remove the star anise and cardamom and pour into a pitcher.

Serve the meat with the sauce.

3. Pork with a crispy crust of salt in Chinese

Ingredients

• 1 kg of bacon with the skin;
• 2 small pieces of ginger;
• 2 green onions pen;
• 1 tablespoon cooking wine;
• 6-10 peas Sichuan pepper;
• 1½ teaspoons of salt + for rubbing meat;
• 2 teaspoons Chinese five spice mixture: star anise, Sichuan pepper, cloves, cinnamon, fennel seeds;
• ½ teaspoon of sugar;
• 1 teaspoon white pepper;
• white bite.

preparation

Put the meat in a deep pan with water so that the liquid reaches the middle of the piece. Add ginger, Onions, wine and pepper. Bring to the boil and cook for another 3 minutes.

Remove the pork and dry well with a fork, do as much as possible the holes in the skin. Season with salt, make two shallow longitudinal incision with a meaty hand and evenly sprinkle all the spices. Place the foil-leather top, wrap the sides, but do not cover. Clean in the refrigerator overnight.

Preheat oven to 180 ° C. Apply a thin layer on the skin and vinegar evenly salt.

Cook about 1 hour.

Remove pork, remove salt and put the meat on the grating at an average level of the oven. Put down the pan to collect the fat and juices. Turn the top heating and set 220 ° C. Bake until golden brown cracked. Cooked meat, leave off in the oven for 10-15 minutes.

Place skin side down bacon, cut into small pieces and serve.

4. Rolls of pork wrapped in bacon stuffed with mushrooms and cheese

Ingredients

• 2 small pork chops;
• ½ teaspoon spice mixture for the steak to your liking;
• ½ large mushroom;
• 1 coli mozzarella thickness of 2 cm;
• 3 slices of bacon.

preparation

Preheat oven to 220 ° C. Repel meat to a thickness of ½ cm. Grate spices each piece on the one hand, half the fungus shred into thin slices, cut in half cheese sticks. Evenly lay slices of mushroom on both chops and add half of the cheese sticks.

Twist rolls, each wrap bacon. So they do not fall apart, fasten with toothpicks. Cover the pan for baking paper, put the rolls and cook 30-35 minutes.

Pour onto a plate, the laid paper towel, slightly cool, cut into 1 cm thick slices and serve with favorite sauce.

5. Pork slices in honey

Ingredients

• about 2 kg pork shoulder without excess fat;
• 1 large onion;
• ½ teaspoon salt;
• ¼ teaspoon ground pepper;
• 1 tablespoon olive oil;
• 8 garlic cloves;
• 1 cup honey;
• ½ teaspoon chili pepper flakes;
• 1 teaspoon sesame + a little for decoration;
• a little chopped parsley.

preparation

Preheat oven to 180 ° C.

Cut meat slices 2-5 cm thick, coarsely chop the onion. Put pork deep form, season with salt and pepper, onion and add olive oil. Cover with foil and bake for 1 hr.

grind garlic. Add it to the honey and sprinkle in Chile. Set aside.

Remove the meat. Not pouring the liquid from the mold, stir honey mixture. Remove the back into the oven, uncovered.

After 30 minutes, stir and cook as much again. Repeat. Add the sesame seeds and leave to bake for another half hour.

Give the finished dish to cool for 5 minutes, garnish with sesame seeds and parsley and serve.

6. Pork with apples and potatoes in cream sauce

Ingredients

• 500 g pork tenderloin;
• 1 tablespoon olive oil + 2 tablespoons potato;
• 1 onion;
• 2 garlic cloves;
• 250 ml of dry cider;
• 400 ml of chicken or vegetable broth;
• ½ teaspoon of dried sage;
• 400 g of potato;
• 2 apples;
• 75 ml of heavy cream;
• 4 tablespoons of frozen peas;
• ¼ teaspoon of dried parsley;
• 100 g of bread crumbs;
• 100 g of grated cheddar cheese;
• salt and pepper - to taste.

preparation

Preheat oven to 170 ° C.

Slice the pork into small pieces. The dish suitable for oven, heat the oil and fry the meat in it on high heat.

Add the chopped onion and sauté it until transparent. Then throw the chopped garlic and cook for 1 more minute.

Pour cider and bring to boil. Give a little boil, add the broth and sprinkle in a sage. Again bring to a boil, cover and put in the oven for 1 hour 30 minutes. Periodically check the meat, stir and sprinkle with water if it dries up.

Engage potatoes. Clean the tubers, cut into small cubes and place in a saucepan with water. Boil 8-9 minutes after boiling. Drain and set aside.

Go back to the pork. Slice the apples slices medium. Pour in cream form, Cast apples and peas. Oven temperature increase to 190 ° C.

Put the potatoes into a bowl, pour the olive oil, add the parsley, breadcrumbs, cheese, salt and pepper. Mix and place pork. Bake for 20-25 minutes, uncovered, until golden brown.

Ready meals let cool for 5 minutes and serve.

7. Pork roulade with spinach and cheese on a bed of vegetables

Ingredients

To lubricate the roll:

• 80 ml of olive oil;
• 2 tablespoons of rosemary;
• 1 tablespoon thyme;
• 2 teaspoons of salt;
• 2 teaspoons pepper;
• 3 finely chopped garlic cloves.

To roll and filling:

• 3 finely chopped garlic cloves;
• 1 tablespoon olive oil;
• 120 g of spinach;
• salt and pepper - to taste;
• 125 g ricotta;
• 50 g of grated parmesan;
• 680 g pork tenderloin.

For vegetable pillow:

• 245 g of carrots;
• 300 g of onion;
• 675 g of potato;
• olive oil, salt and pepper - to taste.

preparation

Combine all ingredients for the lubrication roll mixture into a small bowl and set aside.

Make the filling. Fry garlic in oil and add to it spinach, Salt, pepper and cook over low heat for 1-2 minutes, stirring occasionally, until the greens will not decrease in volume. Transfer to a bowl, add the ricotta, Parmesan, salt and pepper and mix well.

Preheat oven to 220 ° C.

Take care of the meat. Take a deep middle longitudinal incision and place pork like a book.

If the piece is too thick and large, try to cut it as if trying to deploy a roll.

Repel pork to a thickness of ½ cm. Spread the filling over the entire area and roll twist. Firmly tie in several places culinary thread. Coat the previously prepared mixture and lightly fry in a pan on all sides until golden brown. Set aside.

Prepare a pillow. Cut the vegetables into large chunks, place on a baking sheet, drizzle with oil, salt and pepper and place on top of the roll. Bake for 45 minutes.

Allow the dish to cool slightly and serve with cooked vegetables.

8. Pork ham with pineapple, almonds and prunes

Ingredients

• ½ large onion;
• 6 garlic cloves;
• 2 cups low-alcoholic apple cider or white wine;
• 1 teaspoon salt;
• ¼ teaspoon black pepper;
• 1 ham skinless weighing about 5½ kg;
• ½ cup peeled almonds;
• 15 berries pitted prunes;
• 2 tablespoons of melted lard or butter;
• 1½ cups pineapple juice;
• 3 canned ringlet pineapple;
• 3 canned cherry;
• 2 tablespoons brown sugar.

preparation

Blender turn into a paste chopped onions, garlic, a glass of wine or cider and add salt and pepper. Set aside.

Preheat oven to 180 ° C. Make small incisions in the meat and insert them in chopped almonds and prunes in half the berries. Kitchen syringe enter into ¼ cup of cider or wine. Top arch lard or butter.

Stick the ham in the sleeve for baking, and place on a baking sheet. Mix pineapple juice with harvested paste and pour a mixture of meat. Close the hose and store it in the oven for 3 hours.

Ready ham, remove from the bag, garnish with pineapple slices, cherries and sprinkle with sugar. Return to the oven and bake until golden brown for another 30 minutes, basting spun off in the course of juices.

Serve with your favorite side dish and remaining juice.

9. Pork tenderloin stuffed with apples and prosciutto

Ingredients

• 1 apple;
• 1 large onion;
• 6 tablespoons olive oil;
• 4 garlic cloves;
• ¼ minced sage;
• salt and pepper - to taste;
• 500 g pork tenderloin;
• 2 slices proshutto;
• 450 g of spinach;
• juice of ½ lemon.

preparation

Preheat oven to 190 ° C. Cut the peeled apple into large cubes, and onion - small. Take the dish suitable for oven and stove.

Over medium heat, heat the 2 tablespoons of oil and fry the apple and onion until soft. Add one chopped clove of garlic and sage and cook for 2 more minutes. Season with salt and pepper and let cool.

Shallow notch meat along the middle and spread out like a book. Season with salt and pepper, put ham and apple mixture and firmly pull the cut ends together to filling remains inside. In several places the tie with cooking thread.

6 minutes fry roll in two spoons oil, turning every 1-2 minutes. Clean the oven and bake for 20 minutes. Then Transfer to cutting board, cover with foil and leave for 10 minutes.

Prepare the garnish. Slice the garlic and fry in two spoons of oil until fragrant. Add half the spinach, cook for about 4 minutes, then sprinkle in the remaining leaves. Continue to cook until the greens are not Ujar. Pour the lemon juice, salt and pepper. Drain excess liquid.

Slice the pork and serve with spinach.

10. Pork chops with sour-sweet glaze

Ingredients

• 4 pork chops bone thickness of about 3 cm and weighing about 225 g;
• salt and pepper - to taste;
• 2 tablespoons unsalted butter;
• 2 garlic cloves;
• ¼ cup balsamic vinegar;
• 3 tablespoons of honey;
• ½ teaspoon of dried basilica;
• ½ teaspoon of dried thyme;
• red pepper flakes - on request.

preparation

Preheat oven to 200 ° C. Season pork with salt and pepper. In a frying pan, melt butter and brown the meat until browned on each side (2-3 minutes). Clean the oven and bake until cooked 8-10 minutes.

Make the glaze. Crush the garlic, mix it with vinegar, honey, basil, thyme, salt and pepper in a small saucepan. Bring to the boil, then reduce heat and simmer for 5 minutes.

Serve the meat immediately, watering sweet and sour glaze.

11. Torn pork with tomato-vinegar sauce

Ingredients

• 2 tablespoons brown sugar;
• 1 tablespoon salt;
• 1 tablespoon paprika;
• 1 teaspoon cumin;
• 1 teaspoon of dried oregano;
• ½ teaspoon chili powder;
• pepper - to taste;
• 1 pork shoulder on the bone (about 2½ kg).

For the sauce:

• 2 cups of apple cider vinegar;
• ½ cup ketchup;
• ¼ cup brown sugar;
• 1 crushed garlic clove;
• 2 teaspoons of salt;
• ½ teaspoon red pepper flakes;
• ground black pepper - to taste.

preparation

Preheat oven to 160 ° C. Cover the baking sheet with foil.

Connect the sugar, salt, paprika, cumin, oregano, and chili pepper. Good rub with a mixture of pork and place it on a baking sheet. Bake for about 2½-3 o'clock: cooked meat should be easy to move away from the bone. Slightly cool and tear on the pulp fibers.

Prepare the sauce. Combine all the ingredients for it in a small saucepan and simmer over low heat for 10-15 minutes. Cool to room temperature.

Serve the pork, basting sauce on top.

12. Pork knuckle "Shvaynhakse" Bavarian

Ingredients

• 4 front pork shank;
• 4 tablespoons olive oil;
• 4 chopped garlic cloves;
• 1 tablespoon thyme;
• 2 tablespoons rosemary leaves;
• 2 tablespoons of mustard powder;
• ½ teaspoon salt;
• crushed black pepper - to taste;
• 2 onions;
• 2 celery;
• 2 carrots;
• 2 disunity laurel leaves;
• 600 ml dark ale or apple cider;
• 500 mL chicken broth;
• apple sauce and granular mustard - supply.

preparation

Preheat oven to 220 ° C.

Make three horizontal cuts on each knuckle. Mix oil, garlic, herbs, mustard flour, salt and pepper to a paste. Rub the mixture feet.

Cut the vegetables into cubes, to shift them, laurel leaves and shank in a deep baking dish. Pour ale and broth and store it in the oven for 20 minutes. Then reduce the temperature to 160 ° C and bake for 4½ hours. In the process, add water if the liquid evaporates very quickly.

Serve with apple sauce and mustard.