How to bake pork in the oven in the sleeve. Pork baked in the sleeve for baking in the oven

Pork is an excellent product for cooking, as this meat cooks quite quickly and does not require much labor. Pork dishes are one of the most delicious. Today we will look at some simple recipes for lazy housewives who love to eat delicious food, but do not like to mess around in the kitchen for a long time with a lot of food. First of all, we will talk about such a dish as pork in a baking sleeve.

For many housewives, the aforementioned sleeve becomes a real find, since dishes are cooked in it quickly and easily, and on top of that, the food turns out to be quite low-calorie at the exit, because the meat is cooked in its own juice inside the sleeve. It ensures uniform frying of the product, preserving its natural aroma, juiciness and unique taste. Another advantage of the sleeve is that you do not have to wash a lot of dirty dishes after preparing dinner. The oven will remain clean, and only food plates will need to be washed.

Before moving on to the recipe, it is important to clarify a few points. The fact is that pork in a baking sleeve is a fairly simple dish, almost all the recipes of which are basically the same and are made by analogy. You can diversify the dish by applying imagination. For baking, brisket, loin, ham or shoulder blade are better - premium meat. Pork tastes slightly sweet, so it goes well with nuts, prunes, honey, fruits. There is no need to be afraid to add new and interesting ingredients, especially if the meat is cooked in the sleeve - it is difficult to spoil it.

Pork in a roasting sleeve

So, to prepare this incredibly delicious dish, we need a juicy piece of pork weighing about 1.5 kilograms, one large carrot, garlic and many, many spices that will give the meat a breathtaking aroma and taste. It can be basil, salt, curry, mustard, marjoram, pepper, and so on. And, of course, we need a baking sleeve.

We take our meat and wash it thoroughly under running water, if there are plates of fat on it - even better, after baking the pork will turn out much juicier. Leave the meat to wrap around and dry it with paper towels. After that, we clean the carrots, garlic and cut these ingredients into sticks: carrots into longitudinal ones, and garlic into square ones (if the garlic cloves are medium-sized, then leave them whole). Again we take our piece of pork and make rather deep cuts in it with a knife, but do not pierce the meat through, otherwise the juice will flow out. Do not be afraid to make a lot of cuts, the more there are, the more beautiful and tastier your dinner will be.

Now we make a marinade using all the spices and vegetable oil. We coat a piece of pork with the resulting aromatic mixture, cover it with a film and forget about it in the refrigerator for about one and a half to two hours. The longer the better. When the meat is marinated, put it in a roasting sleeve and put it in a preheated full oven for 1 hour. After 60 minutes, we take it out, carefully cut the swollen sleeve on top and put it back in the oven for 25 minutes to get a juicy beautiful crust on our pork. If you want to get pork with potatoes in the sleeve, then add a few potatoes cut into 4 parts into the sleeve.

So, we take out our dish from the oven, which exudes incredible aromas throughout the apartment and gathers all the hungry household members in the kitchen! Pork in a roasting sleeve is ready! It can be served hot or cold - either way it's delicious!

Roasting takes place in the same way, only instead of a sleeve we use foil, of course. It turns out no less juicy and tasty dish, only the main thing here is not to overdry the meat. This dish can also be consumed cold. Bon Appetit!

Baking meat in this way is a very good option, because it allows you not only to keep the meat juices inside, but also prevents the piece from frying. Pork in the sleeve in the oven is baked, not fried, which makes it tender, tasty, soft and not so high-calorie.

You can cook pork meat in a variety of ways, using all kinds of spices and marinades, and we will use this to create a delicious appetizer for a hearty dinner.

Pork entrecote baked with mustard in the oven in the sleeve

Ingredients

• Salo or bacon - 200 g + -
• - 1-1.5 kg + -
• - 1 tbsp. l. + -
• - 4 cloves + -
• - 1 PC. + -
• - taste + -

How to cook pork in the sleeve: mustard roast recipe

For baking, keep in mind, you can take any part of the pork carcass, but we will take the entrecote for our recipe. To make it incredible for us, we will bake it with bacon / bacon, fragrant garlic and spicy mustard.

It would seem that the simplest products and there are no unusual combinations, but how tasty, satisfying and beautiful it will come out in the end.

1. We wash the meat thoroughly under a stream of clean water, dry it with a towel, then make several indirect (oblique) cuts on it.
2. We rub the chopped meat with salt, ground pepper, chopped garlic and ready-made mustard (not powder). Fans of spicy salt can replace soy sauce - 4-5 tbsp is enough. l. for the weight of our pork.
3. We clean the onion head, cut it into half rings (thin). Pour the cut into a bowl with meat.
4. Wrap the bowl in cling film and refrigerate for 3 hours. If there is no film, cover the bowl / pan where the meat will be with a lid.
5. After these few hours, cut the bacon or bacon (choose at your discretion) into small slices and put them into the cuts in the pork meat.
6. We put the pork in the sleeve, pinch its ends, and you can put the entrecote in the oven, but not yet warmed up.
7. Now turn on the oven and heat up to 200 degrees. As soon as the indicated mark is reached, we notice the time and wait 1 hour - that is how long it takes to completely bake 1 kg of pork piece.

15-20 minutes before the end of cooking, cut the sleeve at the top and turn on the grill mode in the oven so that the meat is covered with a golden crust. But if there is no grill, then let the meat cook on a normal setting for these last 15-20 minutes of cooking.

Ready entrecote served with any side dish, vegetables or a light vegetable salad. A piece of pork baked in its own juice is suitable not only for the festive table, but also for an ordinary family dinner.

True, be prepared for the fact that you will have to tinker, but if you are ready to wait, then your whole family will be provided with a delicious dinner one hundred percent.

If you want to immediately combine meat with a side dish, then try making pork with vegetables in a sleeve / bag. Vegetables, of course, can be different, but we offer a standard set of readily available ingredients. In fact, you get a delicious pork roast - a complete dish for every taste.

Ingredients

• Potatoes - 5 pcs.;
• Pork (any part) - 500 g;
• Carrots - 1 pc.;
• Soy sauce - to taste;
• Mayonnaise - 1 tbsp. l.;
• Onion - 2 pcs.;
• Spices - quantity at your discretion;
• Salt - to taste (but remember that we use salty soy sauce).

We bake juicy pork meat with potatoes and carrots in the sleeve

1. Cut the meat into medium pieces, chop the onion into half rings, then combine both chopped components in a bowl.
2. We knead the meat pieces so that the juice stands out from them, then season them with mayonnaise and soy sauces.
3. Sprinkle the pork with spices, salt, then mix everything again, cover with polyethylene and remove to marinate overnight in the cold. If you don’t have the opportunity to wait that long, then wait at least 3-4 hours for marinating.
4. Cut carrots and potatoes into medium-sized slices. Mix vegetable slices with meat pieces. If desired, you can dilute their insipid company with fragrant garlic, pressed through a press.
5. We put the meat and vegetable slices into the prepared sleeve, send everything to a cold oven, after which we heat it up, reaching a mark of 200 degrees, and bake at this temperature for 1 hour.

This completes the preparation of pork with a vegetable component. Serve hot to the table immediately so that everyone can enjoy the delicious aroma of this treat and its no less wonderful taste properties.

Homemade Pork Roasted in Soy Sauce

Thanks to the unusual marinade, the meat will turn out to be really original, but at the same time tasty, juicy and with a light aroma of spicy spices. This recipe is perfect for gourmets.

So if you consider yourself one of those or know for sure that one of the tasters has high requirements for dishes, then this meat appetizer will definitely help you out. After all, with such a dish, you will obviously be on top.

Ingredients

• Pork tenderloin or neck - 800 g;
• Seasoning for roasting pork - 3 tbsp. l.;
• Garlic - 4-5 cloves;
• Soy sauce - 4 tbsp. l.;
• Allspice - 7-8 peas.

1. We cut the garlic cloves into small pieces.
2. In the prepared piece of meat, we make punctures with a knife, and then insert a piece of garlic and a peppercorn into the resulting holes.
3. Sprinkle the selected pork part with spices and actively rub them into the surface of the meat. Salt should not be among the spices!
4. We shift the meat into a bowl, pour it with soy sauce and leave it to soak in the marinade for a couple of hours. Turn the meat from side to side from time to time.
5. The turn of the sleeve has come - it's time to prepare it for baking. We cut off a strip of such a size from it that the meat could fit there, but at the same time 15-20 cm on all sides still remained free.
6. We place marinated pork in the “bag” (note that the seam of the sleeve should be on top), pour the remaining marinade here, after which we close the edges of the “bag” with clips on both sides.
7. We put the bag with meat in the form, which we send to the turned off oven.

By tradition, we preheat the oven after the meat is in it. We reach 200 degrees and bake the meat for 60 minutes. If a clear juice comes out of a pork tenderloin when pierced, consider that your dish is ready.

Read more about the secrets and nuances of cooking pork in the oven in the detailed articles on our website.

Pork in the sleeve in the oven will surely please each of you if you can bake it correctly and tastefully. You need to know quite a bit to get a dish to the envy of everyone.

On our portal you will find everything you need to know about cooking pork in the sleeve and more. Use knowledge wisely, and then your efforts will be doomed to success.

Bon Appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Cooking meat dishes is considered a daunting task. Even cutlets in a frying pan require a certain skill, you gape a little - and they are already burnt. It's good that there is a wonderful way to prepare mouth-watering meat dishes - in a baking sleeve. With its help, even a novice cook will turn out a pork tenderloin or loin very tasty.

Secrets of cooking delicious pork up your sleeve

Using rolls for baking helps to make the meat especially appetizing. The main advantage of this cooking method is the presence of a thin plastic shell around the food being cooked. It keeps hot steam around a piece of pork, which is why it is not only baked, but also stewed in its own juice, becoming very soft and tender. There are a few tricks to help make the finished dish especially tasty:

• To make the roast pork in the sleeve especially juicy, choose the right meat. A very tasty dish will turn out from the neck, tenderloin, loin and rump. Less suitable for this are brisket, chop and ham.
• Traditionally, such meat is cooked in the oven - the circulation of hot air there very well contributes to the uniform heating of the meat piece.
• Using a baking roll provides a lot of opportunities for experimentation: you can change the composition of the marinades.

• Pork in a roasting sleeve goes well with red and black pepper, curry, thyme, marjoram, dried basil. It is optimal to use ready-made meat kits, such as grill seasonings, or create your own cocktail.

Pork recipe up your sleeve

The technology of preparation consists of several stages. They are repeated in most recipes: for example, washing the meat before cooking or closing / tying the sleeve on both sides. Cooking pork in a roasting roll includes the following steps:

1. Meat preparation. Rinse the pork, dry it with towels, cut according to the recipe (accordion, book, slices for barbecue, etc.) or make holes in it for stuffing.
2. Marinade preparation. It can be dry (consisting of some spices) or liquid (based on soy sauce, vegetable oil, etc.).
3. Pre-treatment and marinating of meat. If necessary, a piece of pork is stuffed, smeared with marinade, wrapped with a film or closed in a container, and left to marinate for 1-6 hours in a cold or warm place according to the recipe.
4. Sleeve preparation. It is important to measure the required length correctly. If the product has a perforated seam (it facilitates opening after cooking), then it should be at the top. The length of the roll is measured so that there is still 10 cm of free space on each side of the meat piece.
5. Laying meat for heat treatment. The sleeve is closed on one side with clips from the kit or tied with twine. Pork and other ingredients are put inside according to the recipe (for example, a vegetable side dish). When everything is placed inside the baking bag, it closes on the other side (it is very important to make some holes in it to release steam!).
6. Heat treatment of pork. The baking bag is placed on a baking sheet and sent inside the oven, heated to 180-200 degrees. It takes an hour for the dish to cook, but sometimes (for example, when using a soy-honey marinade), the time will be one and a half times longer.
7. Ready pork is removed from the oven. The sleeve is cut (careful, hot steam!) and the meat is laid out on a dish. It is served as a hot or cold appetizer, cut for sandwiches, as a second course with a side dish (for example, boiled potatoes). In the latter case, you can use the remaining liquid as a sauce.

Pork in the sleeve in the oven

• Time: 1.5 hours (hereinafter, the interval is indicated without pickling).
• Calorie content of the dish: 225 kcal per 100 g.
• Cuisine: European.
• Difficulty: medium.

The simplest pork recipe in a baking sleeve allows you to do without a complex marinade and long culinary preparation. But even such meat turns out to be very juicy, fragrant and tasty. Prepared as a cut for sandwiches, it is a great alternative to store-bought chop or boiled pork and can be refrigerated for up to 2 weeks.

Ingredients:

• pork loin - 750 g;
• soy sauce - 2 tbsp. l.;
• ketchup - 2 tsp;
• garlic - 4 cloves;
• sugar - 1/2 tsp;
• spices, salt - to taste.

Cooking method:

1. The meat is washed, dried with paper towels, punctures are applied around the entire piece with a knife for stuffing.
2. Garlic is cut into narrow plates, introduced into the cuts made on a piece of pork.
3. Ketchup and soy sauce are mixed with a whisk, sugar and spices are added.
4. Coat the loin with the resulting marinade, put it in a saucepan, close the lid and refrigerate for 3 hours.
5. Then the meat piece is placed in a baking bag and placed inside an oven preheated to 180 degrees. Heat treatment time - 1 hour.

Pork in the sleeve with thyme

• Time: 1.5 hours.
• Calorie content of the dish: 372 kcal per 100 g.
• Purpose: appetizer, for the second, for sandwiches.
• Cuisine: European.
• Difficulty: medium.

If you have already tried to cook a pork neck in a sleeve according to a simpler recipe, then you will be surprised how the taste of meat will change from using thyme. All that remains is to make a simple side dish (mashed potatoes, spaghetti, steamed vegetables) and wait until the pork is baked.

Ingredients:

• pork neck - 1 kg;
• vegetable oil - 2 tbsp. l.;
• lemon juice - 1.5 tbsp. l.;
• thyme - a few branches and 1 tsp. ground seasoning;
• chili pepper - 1/4 tsp;
• basil - 1 tsp;
• black pepper - 0.5 tsp;
• paprika - 0.5 tsp;
• red pepper - 0.5 tsp;
• salt - to taste.

Cooking method:

1. The neck is washed, dried, diagonal cuts 0.5 cm deep are applied on its upper part with a knife, forming a mesh-type pattern. Everything is sprinkled with salt and black pepper, rubbing this mixture deeper.
2. To prepare the marinade, mix vegetable oil with lemon juice with a blender until a homogeneous substance is formed. Add the remaining spices (except thyme sprigs), stir. The resulting liquid should have a thick consistency and a ruby ​​​​color.
3. Pour the marinade from a spoon over the meat piece, distributing it so that it gets inside the cuts. Then the neck is additionally kneaded by hands, tightened with a film and left to marinate. The duration of this procedure is 2-6 hours.
4. After marinating, the pork is unrolled, a few sprigs of thyme are placed on top. The neck is placed inside the sleeve, on which several punctures are made with a toothpick, and sent inside the oven. In an hour, the dish will be ready.

With vegetables

• Time: 2 hours.
• Number of servings: for 5 persons.
• Calorie content of the dish: 138 kcal per 100 g.
• Purpose: second.
• Cuisine: European.
• Difficulty: medium.

Pork in pieces in a sleeve with vegetables and mushrooms is a complete second course for lunch or dinner. Preparing it is extremely easy, because all the tricks are in the use of a baking bag. The chef only needs to carefully chop the meat, vegetables and mushrooms, make a simple marinade, send everything inside the oven and wait a little over an hour.

Ingredients:

• pork tenderloin - 600 g;
• champignons - 300 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomatoes - 3 pcs.;
• potatoes - 7-8 pcs.;
• garlic - 4 cloves;
• soy sauce - 3 tbsp. l.;
• leaf basil - a few branches;
• salt, spices - to taste.

Cooking method:

1. The meat is cut into pieces about 3x3 cm in size, champignons - in halves, onions - in rings. The ingredients are combined, soy sauce is added, everything is mixed, covered with a lid or film, and left to marinate for an hour.
2. Potatoes are cut into cubes, peppers and tomatoes - into large slices, carrots - into circles. Garlic is crushed and passed through a press.
3. Marinated tenderloin with mushrooms is combined with chopped vegetables, salt and pepper are added to taste, everything is mixed.
4. The resulting mixture is transferred inside the sleeve, then everything is put into the oven for 1 hour 20 minutes.
5. The finished dish is laid out on portioned plates, decorated with basil and served at the table.

In a slow cooker

• Time: 1 hour 45 minutes.
• Servings Per Container: 4 servings.
• Calorie content of the dish: 344 kcal per 100 g.
• Purpose: cold appetizer, for sandwiches.
• Cuisine: European.
• Difficulty: medium.

With the help of a slow cooker, you can cook baked meat if the kitchen does not have an oven. A special feature of this dish is stuffing with garlic, which gives the pork a spicy flavor. Another culinary trick is Provencal marinade herbs, which, after heat treatment, transfer their spicy flavor to the meat.

Ingredients:

• pork neck - 0.75 kg;
• garlic - 4 cloves;
• paprika - 1/2 tsp;
• provencal herbs - 1 tsp;

Cooking method:

1. The garlic is cut lengthwise into slices. Each clove is divided into 4-5 parts.
2. Holes 4-6 cm deep are made in the prepared meat, garlic cloves are laid there.
3. To prepare a dry marinade, spices are mixed with salt. The meat is rubbed on all sides with this mixture.
4. In a deep dish under a closed lid, pork is marinated for 3 hours (half the time in a warm place, then in the cold).
5. The neck is placed inside the sleeve, and everything is placed in a slow cooker. The operating mode of the device is set - "Baking", the operating time is 1 hour.
6. The cooked meat is pierced through the bag with a knife, if a reddish liquid flows out of the pork, then the neck is not yet fully ready, and it must be sent to the slow cooker for another 15 minutes.

In soy-honey marinade

• Time: 2 hours 15 minutes
• Calorie content of the dish: 335 kcal per 100 g.
• Purpose: for the second, hot or cold appetizer.
• Cuisine: European.
• Difficulty: medium.

For those who have not yet tried the pork prepared according to this recipe, the use of honey marinade may seem strange and inappropriate. In practice, the dish is not sweet, but very tender. Long-term marinating in a warm place helps honey, combined with soy sauce and nutmeg, better soak the pork flesh, so if possible, leave the meat for 5 hours.

Ingredients:

• pork neck - 1.5 kg;
• soy sauce - 3 tbsp. l.;
• honey - 1 tsp;
• nutmeg - 0.5 tsp;
• a mixture of peppers - 1/2 tsp;
• other spices, salt - to taste.

Cooking method:

1. To prepare the marinade, soy sauce is combined with honey, mixed until smooth, spices are added.
2. The neck is coated with the resulting mixture and wrapped with a film. It is left to marinate for 4-5 hours in a warm place.
3. Pork is released from the film and shifted inside the roasting sleeve. Its ends are fixed, and it is pierced several times with a toothpick.
4. The baking bag is placed on a tray and placed in an oven preheated to 180 degrees for 1.5 hours. After this time, you can turn off the fire and leave the meat there for another 10-15 minutes.

Pork skewers in the sleeve

• Time: 1.5 hours.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 218 kcal per 100 g.
• Purpose: second.
• Cuisine: European.
• Difficulty: medium.

Calling the dish a barbecue is not entirely correct - it is not cooked on an open fire and it does not have a characteristic crust. But at home, when there is no way to go out into nature, tenderloin or neck in the sleeve will be a worthy replacement for meat cooked at a picnic. The culinary technology of the recipe tries to make the taste as similar as possible to a real barbecue - there is also pickled onions!

Ingredients:

• tenderloin - 1 kg;
• onions - 3 pcs.;
• soy sauce - 3 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• vinegar - 1 tsp;
• sugar - 1 tsp;
• grill seasonings -1 tsp;
• other spices, salt - to taste.

Cooking method:

1. Cut the meat into small pieces, one onion into rings, add spices. Pour 1 tbsp on top. l. soy sauce and vegetable oil. Close the container with a tenderloin with a lid and refrigerate for 2-3 hours.
2. The remaining onions are marinated separately. They are cut into rings, sugar, vinegar and 2 tbsp. l. soy sauce. The resulting mass is slightly kneaded with a crush and left to marinate for 15-20 minutes.
3. The onion leans back into a colander and is freed from the liquid. Then it is folded inside the sleeve fixed at one end, a marinated tenderloin from the refrigerator is placed on the onion. The baking bag is closed on the other side, several holes are made on top of it and it is placed in an oven preheated to 200 degrees for 1 hour.
4. 10 minutes before cooking, you can tear the sleeve and continue the heat treatment - the kebab will acquire an appetizing crust.

Bouzhenina

• Time: 2 hours.
• Number of servings: for 7 people.
• Calorie content of the dish: 313 kcal per 100 g.
• Purpose: snack, for sandwiches.
• Cuisine: European.
• Difficulty: medium.

Having tried home-made boiled pork once, hardly anyone wants to buy it in a store. The main advantage of self-cooking is that the product is half the price and it is possible to widely vary the final taste, focusing on your preferences. Skillfully selecting spices (oregano, nutmeg, marjoram, etc.), you can create completely different versions of the same dish, which will be interesting to compare.

Ingredients:

• pork shoulder - 1 kg;
• onion - 1 pc;
• carrots - 1 pc.;
• celery - 50 g;
• garlic - 3 cloves;
• mustard - 1 tbsp. l.;
• black pepper - 1 tsp;
• bay leaf - 2 pcs.;
• salt, spices - to taste.

Cooking method:

1. To prepare vegetable broth, the onion is cut into quarters, carrots - in circles, celery is not chopped. Vegetables are put in a saucepan, 0.5 liters of water are poured, everything is put on fire, cooked after boiling for 30 minutes.
2. For marinade, mustard, black pepper, broken bay leaf, crushed garlic are mixed in a deep bowl.
3. The broth is filtered through a metal sieve, the vegetables are deposited on a separate plate.
4. Until the broth has cooled down, it is drawn up with a syringe and the spatula is chipped from all sides with this liquid. Then the meat is rubbed with the prepared marinade and dried with paper towels.
5. The sleeve is tied on one side, boiled vegetables are placed there, a piece of pickled spatula is placed on them. It is important that 10-15 cm of free space remain on both sides from the edge to the meat. The sleeve closes completely.
6. The oven is heated to 180 degrees, the pork shoulder is placed there. Cooking time is 1 hour.
7. The package is cut. If the spatula emits clear juice, then it is ready. If desired, it can be given a ruddy hue by sending it to the oven for another 10 minutes.

Loin in mustard sauce

• Time: 2 hours.
• Servings Per 10 servings.
• Calorie content of the dish: 254 kcal per 100 g.
• Purpose: hot or cold appetizer, for the second.
• Cuisine: European.
• Difficulty: medium.

In this recipe, pork is originally cut and shifted with vegetables during cooking. In this case, an additional release of juice occurs, and the finished meat will be much more tender than with traditional baking with a sleeve. Given the specifics of the recipe (baked vegetables, the use of cheese), this is more of a second course than an appetizer, so think in advance what side dish you will serve with it.

Ingredients:

• pork loin - 1.5 kg;
• hard cheese - 200 g;
• tomato - 2 pcs.;
• garlic - 3 cloves;
• soy sauce - 1.5 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• mustard - 1/2 tbsp. l.;
• lemon juice - 1 tbsp. l.;
• black pepper - 1 tsp;
• spices, salt - to taste.

Cooking method:

1. Deep vertical cuts are made in the prepared meat, not reaching the end by 2 cm (as a result, a kind of accordion should be obtained). Sprinkle the pork on all sides with salt and pepper.
2. For the marinade, mustard, spices, soy sauce, lemon juice and vegetable oil are combined, everything is thoroughly mixed with a whisk.
3. With the help of a culinary brush, the loin is smeared with the resulting mixture, placed in a resealable dish and placed in the refrigerator for 5-6 hours.
4. The garlic is finely chopped, the tomatoes are cut into slices, the cheese is grated.
5. Pork is removed from the refrigerator. Garlic and tomatoes are placed in the cuts on the upper side of the loin, everything is sprinkled with cheese on top.
6. The prepared loin is packed inside the baking sleeve and sent to the oven for 1 hour.

Roll with cranberries

• Time: 2 hours.
• Number of servings: for 10 people.
• Calorie content of the dish: 213 kcal per 100 g.
• Purpose: for the second, hot or cold appetizer, festive table.
• Cuisine: European.
• Difficulty: medium.

Pork tenderloin in the sleeve, cooked in the form of a lingonberry roll, requires more time and skill to cook than other oven-baked tenderloin options. For this reason, the dish is more suitable for a festive table than for an everyday meal. Lingonberries, complemented by rosemary and cognac, create a very fragrant bouquet.

Ingredients:

• pork tenderloin - 1.5 kg;
• lingonberries - 100 g;
• garlic - 3 cloves;
• liquid honey - 1 tbsp. l.;
• cognac - 1 tbsp. l.;
• ground pepper - 1/2 tsp;
• rosemary - 1/2 tsp;
• other spices, salt - to taste.

Cooking method:

1. Cut the tenderloin lengthwise, not reaching the end of 2 cm, open with a book. Where the piece has thickenings, make vertical indentations 1/2 of the height. Hit with a hammer. After the piece becomes the same thickness, rub salt and pepper.
2. To prepare the sauce, mix cognac, lingonberries, rosemary and honey with a blender.
3. With the resulting mass, gently grease the pork pulp, leave for 15 minutes to absorb, then roll up.
4. The resulting semi-finished product is wrapped with thread in several places, placed in a sealed container and marinated in a warm place for 2 hours.
5. After that, move the tenderloin into the sleeve, put a piece of butter on the pork, tie the roll on both sides and put it inside the oven for 1 hour and 20 minutes. After this time, the baking bag is removed, very carefully torn, the dish is poured over with the extracted juice and the pork is sent for heat treatment for another 5 minutes.

Discuss

Pork in the sleeve - step by step recipes for cooking shoulder blades, loin or barbecue in the oven with a photo

In order to cook pork with one piece in the sleeve, you do not need to invent something supernatural. You need to choose a good whole piece of meat in the market or in the store, albeit a little with fat. Pick up fragrant meat spices. Marinate the meat and let it marinate for at least a day.

A great result is guaranteed. Pork, baked in a sleeve in the oven with a piece, turns out to be the most tender! This meat can be served both hot and cold. You can wrap it in foil and use it for breakfast sandwiches. It can be served on the festive table in the form of a cold meat appetizer.

In general, whatever one may say, this meat is tasty and juicy. Great easy recipe.

Wash the meat and dry it with a towel or napkin.

Rub meat well with spices and salt on all sides.

Wrap the meat in double foil and refrigerate for at least a day.

Transfer the meat to a roasting sleeve. Tie up. I don't puncture the bag. I like to watch how the sleeve inflates and what fantastic processes take place there.

Bake the meat at a temperature of 180-200 degrees for 50 minutes. Carefully remove the bag from the oven and transfer to a plate.

If you eat the meat cold, leave it in the sleeve until it cools completely.

Or cut the sleeve and transfer the hot meat to a plate.

Cut the pork, baked in the oven in a sleeve, into portions and serve with a side dish or sauce.

Bon Appetit.

The central dish on any festive table has always been meat. True, in order for it to turn out juicy, fragrant and look appetizing, the hostess needs to make a lot of effort. However, the meat recipe in the sleeve will allow even a novice cook to surprise guests with an exquisite dish.

Recipe for meat baked in the sleeve

The success of a dish largely depends on the quality of the products. In this recipe, the “correct” pork plays a dominant role. It is advisable to buy meat for baking in the market, where it is more natural. For cooking in a sleeve, a pork tenderloin of the type of chop with small fatty layers is ideal, which will melt during the frying process and give the meat additional juiciness and flavor. It is also worth emphasizing that the meat must be chilled, not frozen.

The prepared piece of meat is washed and dried with a paper towel. In order for the meat to turn out fragrant, it must be marinated. For the marinade, take 3 tablespoons of olive oil, spices (a mixture of peppers), salt. Chopped garlic cloves are also added there. Rub the meat with this fragrant mixture and leave it to soak for 3-4 hours. After that, the meat is ready for roasting.

It is removed from the marinade and transferred to a baking sleeve, which is tightly tied at both ends. Also, instead of a baking sleeve, you can use a similar package.

In order for the sleeve not to burst in the oven, it is pierced in several places with a thin needle. The meat is transferred to a baking sheet, a small amount of water is added and sent to the oven, heated to a temperature of 260 degrees.

The recipe for meat in the sleeve calls for roasting pork for at least an hour and a half. And, if the piece is very large, then it can be increased to 2-2.5 hours.

To check the readiness of the meat, a piece needs to be cut a little. The cut should be evenly fried, but at the same time juicy.

In the sleeve, the meat turns out, as a rule, pale. However, fixing this shortcoming is very simple. It is enough just ten minutes before the readiness to cut the baking sleeve and let the crust brown.

Serve the meat baked in the sleeve hot with potatoes or a vegetable side dish or as a cold appetizer.