Baked pork in foil: video, step-by-step cooking recipes

Baked pork in the oven in foil is a homemade replacement for store-bought sausages. At the same time, it is healthier and tastier, consisting only of meat and aromatic seasonings.

How to cook pork boiled pork in the oven in foil

Pork pork in foil is ideal for cooking at home. Baking meat is easy, even if you do it for the first time, and the result is excellent. But it is important to know some subtleties.

Baked pork is a universal meat dish suitable for any occasion.

Best suited for cooking boiled pork in the oven in foil is boneless pork in one piece weighing from 1 to 3 kg. It is desirable that there are no veins, but a little fat is necessary. This can be ham, neck and other parts. Ideally, the meat should be chilled, not frozen.

The marinade is very important for pork roast in foil. It can be dry or liquid. The pulp is rubbed with spices, stuffed, and soaked.Using just garlic and a minimal set of seasonings, you can get excellent results. The main thing is to allow the pork to brew and soak in the flavors.

Pork boiled pork recipes in foil

There are many recipes for home-made boiled pork made from pork in foil. But the essence of this dish is to bake meat in the oven in one piece in its own juices.

A variety of spices are suitable for pork boiled pork in foil. The most commonly used are pepper, bay leaf, aromatic herbs, coriander, cloves, suneli hops, paprika, turmeric and others.

From carbonate

For 1 kg of carbonate you will need:

• 1 tsp each cayenne pepper, dried Italian herbs and paprika;
• 5 cloves of garlic;
• ½ tsp. turmeric;
• 10 juniper berries;
• 1 tsp. natural honey;
• 2 tbsp. l. sunflower oil;
• 15 g salt;
• 2 tsp. mustard;
• 2 g ground black pepper.

Preparation procedure:

1. Rinse the pork and dry it with a paper towel.
2. Slice the garlic cloves lengthwise.
3. Make cuts in a piece of carbonate and place juniper berries and pieces of garlic in them. Rub the pork with salt and ground pepper.
4. In a bowl, mix Italian herbs, cayenne pepper, paprika, turmeric.
5. Pour in vegetable oil, sprinkle a little salt.
6. Add honey and stir.
7. Coat the carbonate with mustard on all sides, then with the prepared spice mixture.
8. Fry the pork on all sides in a hot frying pan until a crust forms and the juices remain inside.
9. Wrap the piece in two layers of foil. Place in a baking dish or on a baking sheet and place in the oven for 2 hours. The cooking temperature for boiled pork is 100 degrees.
10. Remove the finished dish from the oven, unwrap it, pour over the resulting juice, increase the temperature to 200 degrees and bake for 30 minutes without foil to obtain a fried crust.

When the boiled pork has cooled, cut it into slices and serve with black bread

From pork ham

To prepare you will need 1.2 kg of pork ham, 1.5 tbsp. l. mustard, 5 cloves of garlic, half a carrot, 2-3 bay leaves and spices to taste (ground pepper and salt).

Preparation procedure:

1. Scrape the ham, rinse lightly with water and pat dry with a paper towel.
2. Rub the ham with spices, place in a suitable pan and refrigerate for 24 hours.
3. The next day, cut the garlic and carrots into circles.
4. Remove the ham from the refrigerator, make deep cuts in it, and stuff it with garlic and carrots.
5. Coat the entire piece with mustard and rub thoroughly over the entire surface.
6. Place the pork on 2 layers of foil, add a bay leaf to it and wrap tightly so that the juice does not leak out.
7. Place the wrapped piece on a baking sheet and place in the oven for 1.5 hours. Baking occurs at 180 degrees.
8. Remove the pan from the oven and check if the boiled pork is ready. To do this, you need to carefully pierce the foil and meat with a knife and see what kind of juice is released. If it is transparent, then the dish is ready. If in doubt, place in the oven for another 15-20 minutes.
9. Unwrap the cooked pork and let it cool.

Serve sliced ​​meat with fresh herbs

Baked pork neck in foil

It is believed that boiled pork neck meat in foil turns out to be especially juicy and tender.

Very few ingredients are required.Just 1.5 kg of pork neck, ground pepper, 2 heads of garlic and salt.

Preparation procedure:

1. Peel the garlic and rinse under running water.
2. Clean the pork with a knife, rinse, and pat dry with a napkin. Rub with ground pepper and salt.
3. Stuff the neck evenly with garlic, piercing it with a knife and pushing the cloves along the blade.
4. Wrap a piece of pork in several layers of foil so as not to lose meat juice.
5. Preheat the oven at 180 degrees. Place a package of meat in it on a baking sheet. Bake for two hours. Then turn off the heat and leave the pork in the oven for another hour.

The finished boiled pork turns out incredibly soft, juicy, filled with the aroma of garlic.

Recipe for pork loin in foil

Cooking the dish consists of 3 stages: mixing the marinade components, keeping the pork in it, and baking in foil.

For 1 kg of pork loin you need to prepare the following ingredients:

• 1 tbsp. l. sunflower oil;
• 1 tbsp. l. soy sauce;
• 100 g adjika;
• 1 tbsp. l. natural honey;
• 1 tbsp. l. lemon;
• 1 tbsp. l. mustard;
• 1 tbsp. l. ground paprika;
• 1 tbsp. l. khmeli-suneli;
• 1 tbsp. l. dried parsley;
• 6 cloves of garlic;
• 1 tsp. salt;
• 1 tsp. nutmeg.

Baked pork can be prepared from a loin on the bone.

Procedure for preparing the marinade:

1. Mix all the dry marinade ingredients and adjika in a suitable container.
2. Add oil, soy sauce, mustard and honey.
3. Squeeze the lemon juice, squeeze out the garlic and mix thoroughly.

Marinating procedure:

1. Cut the loin on the bone into several large pieces, without bringing the knife all the way through so that the portions remain connected.
2. Thoroughly coat the pork with the prepared marinade on all sides and in the cuts.
3. Let soak for 1.5-2 hours at room temperature or put in the refrigerator for 12 hours. The second option is preferable.

Baking rules:

1. Wrap the marinated loin in 3 layers of foil, wrapping all the edges properly so that the liquid cannot leak out.
2. Place the bundle on a baking sheet, place in a cold oven at 100 degrees and heat for about 10 minutes.
3. Increase heat to 180 degrees, cook for 1.5 hours.
4. Reduce temperature to 160 and bake for another 20 minutes.
5. Remove the pork from the oven, unwrap and cook uncovered for another 20 minutes to develop a delicious, crispy crust.
6. Remove the baking sheet, carefully wrap the meat in foil and let cool in the switched off oven. Then put it in the refrigerator.

Baked pork is best eaten completely chilled, left in the refrigerator and soaked in juice and aromas.

Recipes for boiled pork from pork shoulder in foil

Baked pork in foil, prepared according to this recipe, has a delicious coating of tomato sauce and spices.

The amount of ingredients is calculated for 2 kg of meat.

For the marinade you need to prepare:

• 4 tbsp. l. coarse salt;
• 5 cloves of garlic;
• 1 tsp each basil and oregano;
• 3 bay leaves;
• 1 orange;
• 1 lemon;
• black and red hot pepper to taste;
• sparkling water.

To cover:

• 1 tbsp. l. tomato paste or ketchup;
• 2 tsp. coriander;
• 3 tbsp. l. soy sauce;
• 3 tbsp. l. olive oil;
• 1 tsp. red paprika.

To prevent the pork from losing its shape during baking, it is tied with twine.

Preparation procedure:

1. Wash the spatula, blot it dry and tie it with strong thread or twine.
2. Pour all the dry seasonings into the container for preparing the marinade, add bay leaves, crushed garlic, quartered oranges and lemons, and salt dissolved in a small amount of lukewarm water. Pour in soda and stir.
3. Place a piece of meat in a suitable sized container or a thick large bag, pour over the marinade and leave in the refrigerator for 6 hours.
4. Dry the pickled shoulder blade and place it on a piece of foil.
5. Prepare the coating: combine tomato, soy sauce, oil, coriander and paprika, stir. Apply the mixture to a piece of meat.
6. Wrap the pork in 2-3 layers of foil and place in the oven. It will take 2 hours to bake. Cooking temperature – 200 degrees. After this, you need to unroll the foil and keep the boiled pork in the oven for another 10 minutes so that it browns.
7. Remove the twine from the finished product and put it in the refrigerator.
8. Serve cold. Place the released juice in the refrigerator - it will form a jelly-like mass that can be served with meat.

With Provençal herbs

For the recipe you will need:

• 1.2 kg pork (neck, ham);
• 4 tsp. Provençal herbs;
• 4 tbsp. l. olive oil;
• 4 tbsp. l. balsamic vinegar;
• carnation;
• salt;
• pepper mixture.

Preparation procedure:

1. Wash the pork, blot it with a napkin, and tie it with twine so that it retains its shape.
2. Sprinkle the piece with a mixture of peppers and coarse salt, rub into the pulp. Turn over to the other side and do the same so that all the meat is covered with spices.
3. Spread the herbes de Provence over the surface of the pork.
4. Mix olive oil and balsamic vinegar and pour generously over the piece of meat, helping to distribute with a spoon.
5. Place in the refrigerator for at least 4 hours.
6. Take out the marinated piece of pork and stick a clove into it.
7. Wrap the meat in several layers of foil.
8. Place in a baking dish.
9. Cook in an oven preheated to 180 degrees for 2 hours.
10. Remove, unwrap the foil, and leave for another 10 minutes to form a golden crust.

The aroma of Provençal herbs goes well with pork

Option with mustard and basil

For 1 kg of pork ham you will need 6 cloves of garlic, 3 tbsp. l. hot mustard and vegetable oil, salt to taste, dried basil and ground pepper.

Preparation procedure:

1. Peel the garlic and cut large cloves in half.
2. Stuff the ham with garlic, having first made cuts in it with a sharp knife.
3. Mix oil, mustard, ground pepper, basil and salt.
4. Brush the pork with the marinade until all sides are coated.
5. Place in the refrigerator for 2 hours.
6. Wrap the marinated ham in 2 layers of foil, place on a baking sheet and into the oven.
7. Bake boiled pork for 2 hours at 190 degrees.

Mustard adds piquancy to the meat and softens it

With prunes and soy sauce

Dried fruits give pork a pleasant sweetish taste. If desired, you can use dried apricots instead of prunes.

For 1.5 kg of meat you will need:

• 100 g prunes;
• 50 ml soy sauce;
• 1 tsp each suneli hops, ground black pepper, coriander;
• 4 cloves of garlic;
• 2 tsp. mustard;
• ½ tsp. chili powder.

Preparation procedure:

1. Prepare the meat.
2. Chop the peeled garlic and prunes. Stuff the pork.
3. Mix soy sauce and mustard, add black pepper, coriander, chili, stir.
4. Coat a piece of meat with the prepared mixture and put it in the refrigerator for 12 hours.
5. The next day, wrap the pork in foil (2-3 layers).
6. Place in the oven and bake for about 2 hours. To ensure that the boiled pork gets a beautiful color, remove the foil and cook it for another 10 minutes.
7. Wrap in foil and place under a press until cool.

Baked pork with prunes is a good option for a festive table

With garlic and paprika

For 1.5 kg of pork in one piece you will need 5 cloves of garlic, half a white onion, 2 tsp. ground coriander and black pepper, 4 tsp. smoked paprika, 2 tbsp. l. olive oil, ½ tsp. hot red pepper, salt to taste.

Preparation procedure:

1. Grate the onion and garlic, place in a bowl, add paprika, hot red pepper, coriander, salt and black pepper. Pour in the oil and mix well.
2. Prepare the meat: wash and pat dry with paper napkins or a towel.
3. Grease the piece on all sides with the prepared mixture. Marinate in a cool place for several hours. Half an hour before cooking, take it out of the refrigerator and keep it at room temperature.
4. Prepare foil in 2 layers, place the pork on it, pack it properly and place it in the oven for baking. Cooking temperature – 190 degrees, time 1.5 hours.
5. Pierce the meat with a knife. Light transparent juice is a sign of readiness.
6. Unfold the foil, pour the resulting liquid over the boiled pork and place in the oven for another 15 minutes until it browns. Then wrap again and let cool.

Paprika will give the meat a rich color

Cooking tips

To get tasty and juicy pork roast in foil, you need to adhere to the following rules:

1. Place the meat in a preheated oven.
2. Lightly fry to seal in juices before baking.
3. Let the pork cool in the foil.

Conclusion

Baked pork in the oven in foil is a real find for meat lovers. This dish is suitable for weekdays and for the holiday table.

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