There are many ways to cook pork in the oven. If you choose the right recipe, then in any case it will turn out to be juicy, satisfying and soft. More than 20 successful options are published below.

Ingredients: a kilo of meat, 5-7 garlic cloves, 1 tbsp. l. light mayonnaise, 3 leaves of lavrushka, a sprig of rosemary, 3 large pinches of salt, freshly ground pepper.

1. The washed and dried meat is cut into small pieces. In each of them, additional cuts are also made so that the pork marinates faster and more evenly.
2. The prepared pieces are greased with a mixture of salt, pepper, chopped lavrushka, rosemary, crushed garlic and mayonnaise.
3. In this form, pork is sent to cool for 4-5 hours.
4. The meat is tightly wrapped in foil and placed on a baking sheet. It will be cooked first for half an hour at 220 degrees, then another hour at 180 degrees.

We bake the carbonate in a piece on a baking sheet

Ingredients: 720 g of carbonate, 6-7 garlic cloves, ½ teaspoon of coarse salt, 2 tbsp. tablespoons of olive oil, small. spoon of pork spices.

1. The meat is washed in a whole piece, dried, excess fat is removed from its surface with a sharp knife. A small layer of fat can be left for the juiciness of the dish.
2. In a dry frying pan, a piece is fried on all sides until golden brown when the stove is heated strongly. This will leave most of the meat juice inside the carbonate.
3. For the marinade, all the remaining ingredients are mixed. The garlic is pre-crushed in a mortar.
4. The resulting composition is rubbed on the cooled tenderloin from all sides. The prepared meat piece is laid out on foil. Best of all, the shiny side of it will speed up the roasting of the pork.
5. The entire surface of the meat is lined with thin garlic plates.
6. The foil is wrapped tightly.
7. In a very hot oven, the meat is cooked for 60-70 minutes.

The readiness of the dish is checked by an incision in the pork - if clear juice is released from it, then the treat can be tasted.

Delicious pork skewers in the oven

Ingredients: a kilo of pork neck, 4 onions, large lemon, 6 g of freshly ground black pepper, 1 tsp. nutmeg, 6 lavrushka leaves, 5 large tablespoons of vinegar, table salt to taste.

1. The washed meat gets rid of sinews and veins. The remaining pulp is cut into approximately equal pieces and placed in a large saucepan.
2. Thick onion rings are poured into the meat.
3. All declared spices, crumbled lavrushka and salt are also moved here.
4. It remains to add vinegar and juice from half of the fruit, and then mix all the combined components.
5. The pan is closed with cling film and at room temperature the future kebab is left to marinate for 2.5 hours.
6. Next, the meat is strung on skewers or wooden skewers, which are laid across a rectangular shape or baking sheet with high sides. The pork pulp should not touch the bottom of the container.
7. The oven heats up to 250 degrees. The meat will be baked in it for a little less than half an hour.

Preparing kebabs in the oven must be often watered with the remaining marinade or plain water, and also periodically turned over.

The most juicy meat in French

Ingredients: 620 g balyk, 3 fresh tomatoes, 2 large onions, 130 g of hard cheese, coarse salt, 90 g of light mayonnaise, 1 tsp. ground black pepper.

1. The meat is cut into thick plates (about 1 cm). Each slice is covered with cling film and carefully beaten off with a kitchen hammer.
2. After processing the pork on both sides, rub it with a mixture of salt and pepper. The prepared pieces are laid out on an oiled baking sheet.
3. Thin half-rings of onion are abundantly scattered on top of the meat. The more this vegetable is used, the juicier the treat will be in the end.
4. Next are the slices of fresh or frozen tomatoes. They do not need to be defrosted beforehand.
5. A mayonnaise grid is applied to the tomatoes and grated cheese is scattered.

Meat is baked in French for about half an hour at 180 degrees. Then the pieces are left on the baking sheet for a while, so that they can absorb the released juices.

Pork medallions - a restaurant-grade dish

Ingredients: 330 g of balyk, 40 ml of soy sauce without additives, 60 ml of semi-dry red wine and the same amount of refined sunflower oil, 70 g of cheese, a pinch of Italian herbs, you can also use a spicy mixture of spices for barbecue.

1. The bean is cut into thick round slices and trimmed to remove excess fat.
2. The resulting pieces are transferred to a container, poured over with wine and left for 15 minutes.
3. Next, the pork is rubbed with all the declared spices and left for another half hour.
4. Meat blanks are wrapped in foil strips and fried on both sides until golden brown in well-heated oil.
5. Together with the wrapping, the pork is transferred to a heat-resistant container and sprinkled with soy sauce.
6. The top is covered with foil.
7. The dish is baked for 10 minutes at 190 degrees.
8. Next, the medallions are sprinkled with grated cheese and cook for another 5-7 minutes.

If the salinity of the soy sauce and cheese is not enough for the dish in question, you can use regular fine salt at any stage. It is permissible to add it to the pickling mixture.

Chops in the oven

Ingredients: a pound of pork loin, 2 large raw eggs, 110 g of cheese, 2 ripe tomatoes, 60 g of sifted flour, half a bunch of greens, 3 pinches of salt, freshly ground pepper.

1. Pork is cut into large pieces (about 2 cm thick). Next, the meat is covered with a film or bag and beaten off with the blunt side of a hammer (no teeth).
2. The prepared slices are rubbed with salt, pepper, rolled in flour and immersed in raw eggs, beaten until a light foam appears.
3. Next, the workpieces are fried literally for a minute on each side in a hot frying pan.
4. The browned meat is transferred to a baking sheet. Chopped greens are poured out on top of it and thin slices of tomatoes are laid out. The pork is covered with grated cheese.

Pork chops are baked in the oven for 10-12 minutes (no more, so as not to dry the meat).

Original taste with pineapple

Ingredients: a can of canned fruits, 720 g of meat, 230 g of cheese, pepper, salt.

1. It is best to use the lean portion of the pork carcass. The meat is washed, dried and cut into portioned steaks. The workpieces are slightly beaten off with a kitchen hammer, after which they are rubbed with a mixture of salt and pepper.
2. The pork slices are sent to an oiled baking sheet. On top of each of them is laid out on a fruit ring from a jar. There should be no excess syrup on pineapples.
3. The meat is sent to be baked in a very hot oven for half an hour (210-220 degrees).
4. The cheese is cut into square slices and laid out over an almost finished dish.

Pork baked in the sleeve

Ingredients: 820 g loin, 3 small. tablespoons of hot mustard, freshly ground black pepper, 1 tsp. liquid honey, a pinch of hot paprika, salt, 2 tsp. soy sauce, a pinch of thyme.

1. The meat is washed, dried and cut into an accordion (not completely).
2. A savory marinade is prepared from the remaining ingredients. They are thoroughly smeared with pork from all sides.
3. The prepared meat is placed in the roasting sleeve. Its ends are wrapped. Pork will be marinated for at least 14 hours. It is best to leave it in the cold for a day.
4. Next, the pork in the sleeve is baked for 60-70 minutes at 210 degrees in the oven.

It is delicious to eat such meat both hot and cold.

How to properly bake a meat steak?

Ingredients: 470 g of pork pulp, 6-7 peas of black pepper, 25 ml of soy sauce, salt and paprika to taste, refined oil.

1. With a very sharp knife, the meat is cut into large pieces across the fibers. Their thickness should be about 3 cm.
2. The slices are gently pounded with the blunt side of a kitchen hammer to avoid damaging the fibers.
3. The prepared pieces are pierced with a fork in several places - this is necessary for the marinade to penetrate well into the meat.
4. The remaining products are mixed into the marinade. Pork is rubbed well with it and left for a few minutes.
5. Next, the meat is sprinkled with odorless oil and laid out on a baking sheet with a thick bottom.
6. The container is sent to the middle shelf of the oven, heated to 240 degrees. Pieces are cooked on each side for 8-9 minutes. If there is such a function, at the end you can use the grill for a couple of minutes.

Serve ready-made pork steaks deliciously with assorted vegetables.

Accordion in the oven

Ingredients: 730 g boneless loin, 2 large tomatoes, 4-6 teeth. fresh garlic, 220 g of cheese, 1 small. a spoonful of coarse salt, freshly ground pepper.

1. A piece of pork is washed well, dried and cut into thick slices, but not completely. You should get a kind of meat accordion. It is salty and peppery.
2. Cut the cheese, tomatoes and garlic into medium slices. The latter to taste can simply be passed through a press.
3. The resulting cut is stuffed with the spaces between the meat pieces.
4. Next, the workpiece is wrapped in several layers of foil, lubricated with refined oil and sent to the oven for 60-70 minutes at 190 degrees.

If you want the pork accordion to turn out ruddy in the oven, it is baked without coating for another 12-15 minutes. You can additionally sprinkle the dish with grated cheese on top.

With mushrooms and cheese

Ingredients: 2 pork steaks, 120 g of fresh mushrooms, 70 ml of freshly squeezed orange juice, a small onion, 90 g of cheese, homemade mayonnaise or sour cream, 3 large spoons of soy sauce, spices, fresh garlic to taste, rock salt.

1. The steaks are beaten well with a special hammer through several layers of film, after which they are rubbed with salt and spices.
2. On top, the meat is poured with a mixture of freshly squeezed orange juice with soy sauce and left for 40-50 minutes to marinate.
3. At this time, pieces of champignons and onion cubes are fried in well-heated oil until tender.
4. The steaks are squeezed out of the marinade, laid out on an oiled baking sheet and generously sprinkled with hot onion and mushroom filling.
5. The cheese is rubbed coarsely, mixed with crushed garlic and homemade mayonnaise / sour cream. The resulting mass is laid out on steaks.

Pork with mushrooms is baked in the oven for about half an hour at 190 degrees. Served hot.

Potato and pork casserole

Ingredients: 320 g of meat, 8-9 potatoes, onion, raw egg, 2 large spoons of soy sauce, 60 g of cheese, 3 large spoons of heavy cream and sour cream, processed cheese, fine salt, Provencal herbs.

1. Prepared meat is cut into thin slices and, if desired, beaten slightly. Then it is transferred into a deep container, salted, peppered and poured with soy sauce.
2. The potatoes are peeled and cut into thin slices.
3. In a separate bowl, beat the egg, cream and sour cream until smooth.
4. The potatoes are salted and combined with the potting from the previous step.
5. The first thing to do is put the meat in an oiled heat-resistant dish. Next come half onion rings (half), processed cheese plates and half potatoes.
6. Then the remaining onion is distributed, pouring, the rest of the potatoes and Provencal herbs are poured out.

Pork in the oven with potatoes will be baked for 45-55 minutes at 190 degrees. A few minutes before complete readiness, the dish is sprinkled with grated hard cheese.

Pork ribs in Provencal herbs

Ingredients: a kilo of pork ribs, a large orange, 1-3 teeth. fresh garlic, 5-6 rosemary leaves, a mixture of Provencal herbs, coarse salt, 2 tbsp. l. sweet mustard.

1. Choose ribs with a lot of meat on them. If they are frozen, you must first defrost the meat product to room temperature, rinse and dry their paper with towels. There is no need to cut the product.
2. Next, the ribs are smeared with salt and mustard. These components need to be thoroughly rubbed into the meat so that it marinates better and faster.
3. The prepared pork is covered with cling film so that its surface does not dry out, and is rearranged in the cold for 3-4 hours.
4. Place the ribs on an oiled baking sheet. Provencal herbs are poured on top, rosemary is laid out and crushed garlic is scattered.
5. Half an orange is cut into thin slices and spread over the meat. Fruit slices will additionally marinate the pork and improve its flavor. The ribs are poured with juice from the second half.

The meat will be baked at 180-190 degrees for about half an hour.

With kiwi

Ingredients: 430 g of meat pulp, 3-4 kiwi fruit, 120 g of hard cheese, a mixture of peppers, rock salt.

1. Prepared pork is cut into random pieces.
2. The kiwi is peeled and cut into circles, the thickness of which does not exceed half a centimeter. The fruit is best taken ripe, soft.
3. The cheese is rubbed on a coarse grater.
4. The meat is first placed in an oiled heat-resistant container. Salt and pepper the pork to taste. At this stage, you can use any of your favorite spices.
5. On top of the meat pieces, kiwi circles are laid out in an even layer.
6. Next, grated cheese is distributed.
7. A treat is prepared at 180-190 degrees for 35-45 minutes.

According to this recipe, baked pork turns out to be especially juicy and soft. Kiwi gives the dish an interesting, piquant sourness.

Bavarian meat bread

Ingredients: a pound of cooked minced pork, 320 g of mixed minced meat (beef + pork), a glass of ice water, 40 g of starch, 15-20 g of salt, a pinch of ground ginger, white pepper, cardamom and nutmeg, 0.5 g of ascorbic acid, 5 g of baking powder based on phosphate E450.

1. All declared spices are mixed in one container. Including baking powder, salt and ascorbic acid.
2. The starch dissolves in ice water.
3. The two types of minced meat are combined. A mixture of spices is poured into them and a starch solution is poured out.
4. The mass is whipped with a special mixer attachment "hooks" for 5-6 minutes at minimum speed. As a result, a very sticky minced meat should be in the bowl.
5. The rectangular heat-resistant form is lubricated with the thinnest layer of oil.
6. The resulting sticky minced meat is laid out in it.
7. The surface is neatly leveled. If you wish, you can make any pattern on it - this will decorate the future bread.
8. The dish will be baked for 45-50 minutes at 160 degrees.
9. When the treat has cooled slightly, you can flip it over onto a flat, rectangular dish.

It remains to cut the resulting meat loaf in portions and serve. It tastes good both hot and cold.

Baked pork leg with honey crust

Ingredients: 2.5 kg pork ham, 2 whole heads of garlic, half a glass of pineapple juice, 1 small. a spoonful of hot mustard, dry rosemary and hops-suneli, salt, 4 large tablespoons of liquid honey, a handful of black peppercorns.

1. First of all, the ham is poured with cold salted water with black peppercorns. You can also add a couple of bay leaves to taste. In this form, the meat is left overnight.
2. Next, in the ham, you need to make several miniature cuts over the entire surface and insert plates of fresh peeled garlic into them.
3. The prepared meat is rubbed on top with a mixture of salt, all the declared spices, honey, mustard and pineapple juice.
4. The ham is placed on an oiled baking sheet, and garlic cloves are placed around the pork.

The dish is baked at 180-190 degrees for 60-70 minutes. Periodically, the meat is watered with the juice that stands out.

In soy sauce

Ingredients: 320-420 g of pork neck, 25 ml of soy sauce, 2 stalks of rosemary, 2 pinches of salt.

1. The pork is cut into small slices and immersed in a deep bowl. Top the meat with soy sauce and sprinkle with rosemary leaves.
2. Meat preparations are lightly salted and kneaded in a bowl with your hands so that they are soaked in the marinade.
3. Place the pork slices in a baking dish and sprinkle with all the soy sauce from the bowl.
4. At 200-210 degrees, the dish will be baked for 30-40 minutes.

The smaller the pork pieces, the less time it will take to cook.

Festive rolls with mushrooms

Ingredients: 630 g pork fillet, 420 g champignons, 2 pcs. raw eggs and onions, 160 g of Russian cheese, a full glass of very heavy cream, table salt, a mixture of peppers.

1. The onion is very finely chopped and fried until golden brown in hot oil.
2. Then small pieces of mushrooms are poured onto it. The food is fried together until all the water has evaporated.
3. Eggs are hard-boiled, diced and mixed with onion-mushroom stir-fry.
4. Cheese is added to the future filling. It is best to first grate it on a smaller grater.
5. All components of the filling are mixed, salted to taste and pepper.
6. The pork is washed, dried with paper towels and cut into thin steaks
7. Rolls are rolled from meat. A mixture of eggs and mushrooms is laid inside each of them.
8. On the sides, the resulting structures are fixed with toothpicks.
9. Each roll is fried until golden brown on all sides. In the process of cooking, toothpicks are gradually removed from them.
10. The stuffed blanks are transferred to a heat-resistant container and filled with a mixture of cream and a small amount of water. The liquid can be salted.

It remains to bake the dish at 190 degrees for about half an hour. Serve deliciously ready-made rolls with mashed potatoes or any stewed vegetables.

Pork knuckle in beer in the oven

Ingredients: 1.5 kilo meat shank, large carrots, 1.5 liters of dark beer and a faceted glass of light beer, 2 onions, 2 tooth. fresh garlic, 2 large tablespoons each of vegetable oil, liquid honey and brown sugar, a pinch of cloves, coriander and caraway seeds each.

1. The prepared shank is placed in a deep saucepan. Light beer with all the spices is poured on top. Coarsely chopped carrots, whole garlic and one onion are added. Products are cooked over low heat for 2-2.5 hours.
2. In a separate bowl, dark beer is mixed with butter, sugar, mustard, honey and a couple of tablespoons of broth from a saucepan. The mass is cooked until the granulated sugar is completely dissolved and at the end it is salted to taste.
3. The boiled knuckle cools down, small cuts are made on its surface. The meat is laid out on a baking sheet, sprinkled with the remaining chopped onions and sent to a well-preheated oven for 25 minutes.
4. Then the meat is turned over, generously poured with the sauce from the second step and baked for the same amount of time.

It is delicious to serve stewed or sauerkraut as a side dish for such a meat dish. Shank goes well with any herbs and fresh vegetables.

Pork pork

Ingredients: 730-830 g of meat pulp, small. a spoonful of dry garlic, 2 large spoons of a special mixture of spices for pork, 1.5 liters of water, 2 large spoons of table salt, a couple of bay leaves, a large spoonful of Provencal herbs.

1. The preparation of such a dish begins with brine. In an enamel pot, filtered water is sent to the stove. All Provencal herbs, table salt and lavrushka are poured into it at once. When the liquid boils, it is removed from the heat and cooled to room temperature.
2. The pork is washed well in one large piece and immersed in the cooled brine - it should be completely covered with liquid.
3. The meat is left in the aromatic brine overnight.
4. Next, the pork is removed from the pan and dried with paper napkins.
5. The prepared piece of meat is coated on all sides with the selected spice mixture and dry garlic.
6. Pork is tightly wrapped in 1-2 layers of foil. The coating must be well fixed so that meat juice does not flow out of the structure. Otherwise, the dish will turn out to be dry.
7. The future boiled pork is sent to bake for 80-90 minutes at 190-200 degrees in the oven.

The ready-made aromatic dish is served to guests both hot and cold.

How to cook pork cordon bleu?

Ingredients: 2 pork steaks, 60 g of Dutch cheese, 80 g of ham, a large raw egg, 2 large spoons of full-fat milk, 1 large spoonful of poppy seeds, freshly ground black pepper, a handful of bread crumbs, coarse salt, flour.

1. Meat slices through the cling film are well beaten off with a heavy kitchen hammer with cloves. On top of the pork is rubbed well with a mixture of freshly ground black pepper and salt. The meat pieces are left for a few minutes.
2. The ham and hard cheese are cut into rectangular slices and then placed in the middle of the prepared pieces of pork. Some housewives experiment with this dish and use melted, curd or other soft cheese.
3. The meat fillet, along with the cheese and ham filling, is rolled into a tight roll.
4. On the first flat plate, poppy seeds and breadcrumbs are mixed, wheat flour is poured onto the second.
5. In a separate deep bowl, beat the egg with a little pepper and salt. Milk is poured into the mixture and the components are mixed.
6. The resulting blanks are first doused in flour, then dipped in an egg mixture and, finally, breaded in poppy seeds with crackers.

Juicy pork neck with garlic

Ingredients: 2 kilos of pork belly, 2 whole heads of fresh garlic, table salt, a mixture of peppers to taste.

1. The part of the brisket, on which the skin is located, is poured over with boiling water, after which it is well dried with paper towels. Shallow frequent transverse incisions are made on the surface of the prepared skin. They should be approximately 1 cm apart.
2. The brisket is rubbed with salt and left on the table for half an hour.
3. Next, the pork needs to be stuffed with finely chopped garlic. It is inserted in large quantities into the incisions in the skin. To make a dish with a bright taste, there should be a lot of garlic.
4. The pork is wrapped in foil and left cool for 2-3 hours.
5. Next, the coating is removed from the meat and the piece is placed in a baking dish with the skin upside down. Sprinkle the pork with a mixture of peppers and drizzle with oil.

The brisket is first baked for about half an hour at 220-230 degrees. Further, the cooking process continues at 200-210 degrees for another 40-45 minutes.

Chopped cutlets

Ingredients: 730 g pork, 2 raw eggs, onion, 3-4 garlic cloves, 3 tbsp. l. very fatty sour cream, the same amount of semolina and potato starch, 1 small. a spoonful of hot mustard, black pepper, salt.

1. The washed and dried pork is cut into small pieces. This should be done with a sharp knife. Don't use a blender or meat grinder. Small pieces of meat should be felt in the finished dish.
2. In the same way, peeled onions are chopped and poured into pork.
3. Raw eggs are broken into a bowl for the meat, all the declared bulk ingredients are added, as well as sour cream, mustard and crushed garlic.
4. The ingredients are mixed very thoroughly with a wide spoon - there should be a homogeneous mass in the bowl. The resulting minced meat is sent to cool for about half an hour.
5. After the specified time, you can start frying the chopped cutlets. To do this, a large amount of refined oil is well heated in a frying pan.
6. Meat pancakes are put into the fat with a tablespoon. They are fried on both sides over medium heat, and at the end they are transferred to napkins to remove excess fat.