Marinate the meat in a large piece for baking. Marinated pork in the oven with potatoes

Pork marinade offers endless possibilities for improving taste, tenderness and aroma. Juicy meat goes well with fruits, dairy products, herbs and spices, which makes it possible to prepare it in a variety of ways, from simple soaking in onion puree to sauces with alcohol.

How to marinate pork?

A delicious marinade for pork is an indispensable assistant for adding aroma and taste. To create it, you can use whatever is at hand. Sometimes, simple mustard, onions and butter can make the product juicy and tender in a short time. Pork is combined with many ingredients, which contributes to the preparation of various marinades.

1. No pork marinade recipe will help if the meat is initially tough and old. Therefore, choose only high-quality and soft cuts: tenderloin, ham or collar.
2. The most popular marinade is lemon juice, vegetable oil and dry spices. This mixture softens perfectly and gives a light sour taste.
3. Fruits and citrus fruits contain fruit acids. With their help you can quickly and easily soften meat. Chopped kiwi, a pinch of pepper and salt can prepare meat for frying in half an hour.
4. Marinades based on kefir and yogurt performed well. You can mix them with your favorite spices and cook an excellent kebab in a couple of hours.
5. Alcoholic drinks are also suitable for marinade: beer or wine. The latter is often diluted with mineral water to speed up the process.

The marinade recipe for pork shish kebab should preserve the juiciness of the meat, imbue it with aromas, add a piquant spiciness and protect it during further frying. The popular marinade made from mayonnaise and spices will do the job perfectly. The meat can remain in this sauce for more than a day, and its taste will become even richer.

Ingredients:

• neck - 2.5 kg;
• mayonnaise - 450 g;
• onions - 6 pcs.;
• fresh dill - a handful;
• ground black pepper - 1 tsp. spoon;
• clove of garlic - 6 pcs.

Preparation

1. Cut the meat into oblong pieces and place in a container.
2. Add mayonnaise, chopped onion and garlic, dill and pepper.
3. Stir and set aside the marinade with mayonnaise for pork for 10 hours.

Marinade for pork for baking in the oven

Marinade for pork for baking - should convey all the beauty of baked meat. A classic marinade of lemon juice, olive oil and herbs is best. It is not aggressive and will soak the meat well, and olive oil will act as an excellent conductor and evenly distribute the aromas of spices and herbs during 4 hours of marinating.

Ingredients:

• pork shoulder - 1.6 kg;
• olive oil - 150 ml;
• a bunch of fresh parsley;
• lemon juice - 80 ml;
• thyme - 1 teaspoon;
• clove of garlic - 4 pcs.

Preparation

1. Chopped garlic and parsley, mix with oil, juice and thyme.
2. Place the pork into the mixture and massage a little.
3. Place the lemon marinade for pork in the refrigerator for 4 hours.

Marinade is the main component that affects the quality of the dish. It determines whether the product will become juicy, tasty and ready to eat cold. This recipe includes traditional Asian ingredients: honey, ginger and oyster sauce. The latter reveals its properties to the maximum only during heat treatment.

Ingredients:

• pulp - 2 kg;
• oyster sauce - 60 ml;
• vegetable oil - 120 ml;
• ginger - 1/4 pcs.;
• honey - 20 g;
• clove of garlic - 2 pcs.

Preparation

1. Peel and chop the ginger and garlic.
2. Add sauce, butter and honey.
3. Place the meat in the mixture and refrigerate for 3 hours.

The marinade for frying pork should quickly impart its flavors to the meat and soften it slightly. Modern methods of marinating are based on the transfer of taste, and not on the destruction of the structure of meat by aggressive acids. In this recipe, citrus fruits and olive oil will create a gentle environment and take care of the sweet and sour taste.

Ingredients:

• pork pulp - 1.3 kg;
• orange juice - 50 ml;
• lemon juice - 50 ml;
• olive oil - 120 ml;
• chili sauce - 1/2 teaspoon;
• lemon zest - 10 g;
• clove of garlic - 3 pcs.;
• paprika - a pinch.

Preparation

1. Mix juices with olive oil and chili sauce.
2. Add lemon zest and minced garlic and season.
3. Cut the meat into cubes and place in the marinade for 90 minutes.

The marinade is applied immediately before frying and is considered one of the fastest preparation methods. The main thing is not to overdo it with spices and not to water the pulp before cooking. A thick mixture of ketchup, mustard and spices perfectly conveys the salty-spicy taste and ensures a golden crust.

Ingredients:

• steak - 600 g;
• ketchup - 70 g;
• vegetable oil - 30 ml;
• mustard powder - 1/2 teaspoon;
• Worcestershire sauce - 20 ml;
• dried garlic - 1/2 teaspoon.

Preparation

1. Mix ketchup with oil and sauce.
2. Add mustard powder, pepper and garlic.
3. Stir the quick pork marinade well and apply it to the meat.

Pork in the oven using beer with honey and mustard will not only imbue the meat with the aroma of hops, but also make it tender. Beer contains enzymes that help soften coarse meat fibers, which is what this product requires. Don't forget about honey and mustard, which will impart their specific sweet taste.

Ingredients:

• ribs - 850 g;
• dark beer - 150 ml;
• honey - 40 g;
• mustard - 20 g;
• clove of garlic - 3 pcs.;
• ginger - 1/4 pcs.

Preparation

1. Mix beer, honey and mustard.
2. Add chopped garlic and ginger.
3. Place the ribs in the pork marinade for 3 hours.

The pork marinade for frying chops should be simple and affordable. The tender pulp does not require special marinades, so the best option is to use olive oil and spices. The oil will create a shell that will protect the meat during frying, and the spices will imbue it with aromas. The meat is kept in this mixture for no more than an hour.

Ingredients:

• chops - 1.3 kg;
• sage leaves - a handful;
• rosemary sprigs - 3 pcs.;
• ground black pepper - a pinch;
• olive oil - 100 ml;
• clove of garlic - 2 pcs.

Preparation

1. Chop the garlic, rosemary and sage.
2. Mix with olive oil and pepper.
3. Place the meat in the pork marinade for an hour.

Pork marinade with soy sauce

Perfect. It handles the meat carefully, absorbs as much as possible and makes it soft and tender, does not interrupt the aromas of neighboring components, goes well with honey and spices, and gives a rich hue and golden brown crust when fried. With his participation, marinating will take no more than an hour.

Ingredients:

• pork pulp - 550 g;
• soy sauce - 80 ml;
• honey - 30 g;
• vegetable oil -30 ml;
• clove of garlic - 3 pcs.;
• onion - 1 pc.

Preparation

1. Add oil, honey, chopped onion and garlic to soy sauce.
2. Cut the pork into pieces and marinate for no more than an hour.

Mustard marinade allows you to prepare a flavorful dish. It perfectly softens the meat and contributes to even greater saturation with spices. The peculiarity of mustard is that its bitter taste disappears when fried. This recipe suggests using a combination of mustard and sour cream, the latter of which gives additional juiciness.

Meat dishes are present on our menu almost every day, but pork baked in the oven is more likely a holiday dish or cooked on a day off. Every housewife treats the holiday menu especially responsibly: she makes a list of dishes in advance, purchases food, makes a plan for when and what she will cook. So you also need to approach pork in the oven creatively: firstly, buy suitable meat in advance, and secondly, think about how to cook it, in what marinade to marinate it.

Meat is marinated before cooking for two purposes: to tenderize and enrich its flavor. As for the first, this is not very relevant for pork: this meat is already quite soft and tender. As for the taste, the marinade can change it significantly. The same meat cooked in different marinades will taste different. But I think that in any version of the marinade, the pork will be tasty.

You can marinate meat in the marinade either as a whole piece or in small pieces. A whole piece is more appropriate for a holiday, but chopped meat is quite suitable for every day. The marinade itself for pork in the oven is prepared quickly, in just a few minutes; it doesn’t take long to roll the pieces in it. This can be done in advance, and the next day all that’s left is to bake our meat dish. And this can be done either on a baking sheet, in foil or in a sleeve.

A particularly tasty marinade for pork is made from mustard with the addition of soy sauce. I will take delicate mustard, in grains. I'll add salt, pepper and a mixture of seasonings for meat.

For some piquancy, I’ll add a few cloves of garlic, passed through a garlic press.

Add soy sauce and sunflower oil. Mix the marinade.

Salt a piece of meat and then coat it with marinade on all sides. In this form it should stand for several hours, it’s good if you have time to stand the pork for 10-12 hours. During this period, turn the meat over and baste with marinade if it drips down.

We bake the marinated meat in the way you like - in foil, in a mold, on a baking sheet, in a baking sleeve. Baking time depends on the size of the piece and the quality of the meat. You can eat pork baked in the oven either cold or hot.

As you can see, we prepared a quick marinade for pork in the oven. Actually, there is not much of our direct work when baking meat; most of the time is spent on heat treatment.

Refuse a piece of juicy, soft and flavorful meat Only a vegetarian can. If you have not yet been carried away by the newfangled trend of completely eliminating food of animal origin, this selection is for you. Everyone knows that to prepare a truly tasty piece, you need to first marinate it for several hours, or even overnight. Then the meat turns out incredibly tender and spicy. But do you know how to marinate?

A mistake in choosing spices and herbs, refusing any alcohol-containing ingredients in favor of plain water is simply unforgivable. And even if relatives and guests do not express dissatisfaction out loud, an untouched plate will speak louder than words. Forget about the usual recipe for a while. Improve not only the taste of meat, but also your culinary skills.

For pork ribs

Ingredients

• 250 ml apple cider vinegar
• 250 ml water
• 2 tbsp. l. corn syrup

Just mix all the ingredients and pour the liquid over the ribs. Cover the container with a lid and store in a cool place for at least for 3–4 hours. Can add aromatic herbs to taste.

With mineral water

Ingredients

• 1.5 l sparkling mineral water
• 1 bunch of greens (parsley, green onions, dill)
• 6 black peppercorns
• 2 tbsp. l. salt

Mix everything well. Pour the mixture over the prepared meat. We recommend leaving it like this all night. And the very next day you can bake or grill it as you are used to. Mineral water makes the meat very soft and incredibly juicy.

With balsamic and mustard

Ingredients

• 80 g Dijon mustard
• 60 ml olive oil
• 60 ml white vinegar
• 15 g sage
• 2 bay leaves
• 1 tooth garlic

Chop the garlic. When combining ingredients, stir them thoroughly. Dijon mustard, of course, will not dissolve, but the resulting mass should be more or less homogeneous. Immerse the meat in it and wait a few hours.

With peanut butter

Ingredients

• 120 g peanut butter
• 80 ml soy sauce
• 60 ml balsamic vinegar
• 30 ml Worcestershire sauce
• 3 teeth garlic
• 1 bunch of fresh parsley
• pepper to taste

Chop the garlic and chop the parsley. Add all other ingredients to the container. Mix everything well. Rub a piece of fillet with the mixture, wrap it up and leave it like that. for 5–6 hours in a cold place. Then you can bake in your usual way.

With pineapple

Ingredients

• 240 g canned pineapple
• 80 ml soy juice
• 80 ml honey
• 60 ml apple cider vinegar
• 2 teeth garlic
• 1 tsp. ginger powder

Cut the pineapple into small cubes. Chop the garlic. As in any other case, the ingredients need to be mixed. Rub the mixture thoroughly over the piece of meat. Transfer the meat to a container and pour the remaining marinade over it. Leave for 4 hours.

With wine vinegar

Ingredients

• 2 onions
• 2 stacks grape vinegar
• 5 tooth garlic
• 2 carrots
• 1 parsley root
• 6 carnation inflorescences

Peel the vegetables. Chop the onion, grate the carrots and parsley root. Pass the garlic cloves through a garlic press. Now mix all the ingredients from the list. Pour the mixture over the meat for 2–3 hours.

With brown sugar

Ingredients

• 120 ml soy sauce
• 60 ml sake
• 30 g brown sugar
• 15 ml chilli sauce
• 1 tooth garlic
• 1 tsp. grated ginger

Connect the components. Make sure the sugar is partially dissolved in the sauce and sake. Pour mixture over selected meat. Ideally, you should leave the meat to marinate overnight. If you are limited in time, marinate at least 3–4 hours.

Teriyaki marinade

Ingredients

• 240 ml soy sauce
• 240 ml water
• 120 g sugar
• 60 ml Worcestershire sauce
• 45 ml white vinegar
• 45 ml vegetable oil
• 3 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. grated ginger

And again all the ingredients need to be mixed. Wait until the sugar is at least partially dissolved. Pour the mixture over the meat. Put it in the refrigerator all night. Every piece will melt in your mouth.

With whiskey

Ingredients

• 240 ml whiskey
• 180 g brown sugar
• 240 ml vegetable oil
• 120 g mustard
• 240 ml Worcestershire sauce

After all the ingredients are mixed, you can marinate the meat all night. The piece will be fragrant and soft. This marinade option is often chosen to surprise every guest.

They say we pay too much attention to what we eat turning a meal into a cult. I don’t know about you, but personally I don’t see anything criminal in this. After all, you won’t be marinating meat this way every day. But for special occasions, such a selection will be very useful. Save, recommend to friends and use!

In order for the meat to be truly aromatic and tasty, it must be prepared first. One of the main culinary tricks is marinating, which helps give pork bright flavors, tenderness and a special aroma. In addition, marinating meat will significantly reduce the cooking time. Pork is often not a tough meat, so you shouldn’t make a too aggressive marinade, but enriching the taste and aroma of this meat with the help of spices is very important.

Recipes are designed for 1 kg of pork

• Mineral water (highly carbonated) - 1/2 l
• Onions - 3 pcs.
• Lemon - 1 pc.

Cut the onion into rings. Mix lemon juice with mineral water. Place the pieces of pork and onions in a marinating bowl in layers, salt and pepper each layer to taste. Pour in a mixture of mineral water and lemon juice, cover and leave to marinate for 1 hour.

Delicious marinade for pork

• Apple cider vinegar – 100 ml
• Olive oil – 100 ml
• Honey - 3 tbsp. spoons
• Mustard - 3 tbsp. spoons
• Garlic - 6 cloves
• Salt, black pepper, spices - to taste

In a bowl, whisk together oil, vinegar, mustard, garlic, honey, pepper and salt until smooth. Cut the pork into portions and carefully roll in the marinade. Cover the bowl with cling film or a lid and refrigerate overnight. Before cooking, remove the meat from the refrigerator and let it sit at room temperature for 15 minutes.

Pork marinade with lemon

• Lemon - 1 pc.
• Onions - 2 pcs (large)
• Salt, black pepper, nutmeg - to taste

Squeeze lemon juice into a glass, then fill it to the top with water. Cut the onions into rings. Place a layer of pork cut into portions into an enamel or plastic bowl, sprinkle with salt and spices. Then place a layer of onion on top and pour a tablespoon of diluted lemon juice over it. Repeat alternating layers until the meat runs out. There is no need to put onions on the last layer of meat, just add salt, sprinkle with spices and sprinkle with lemon juice. Cover the dish with meat and leave for 6 hours in a cool place.

Marinade for pork with vinegar

• Onions - 2 pcs.
• Vinegar 6% – 100 ml
• Vegetable oil - 50 ml
• Salt - to taste
• Seasoning for meat - 1.5 tbsp. spoons

Cut the onion into half rings, add salt, spices, oil and pour in vinegar. Mix the marinade thoroughly with the pre-chopped pork and leave for at least 4 hours in a cool place.

Soy marinade for pork

• Soy sauce - 1 cup
• Onions - 2 pcs.
• Garlic - 4 cloves
• Sugar - 5 tbsp. spoons
• Vegetable oil - 4 tbsp. spoons
• Salt, ground black pepper - to taste
• Spices (curry, marjoram, rosemary, ginger, basil, nutmeg, etc.) - to taste

Chop the onion and garlic. In a bowl, mix onion, garlic, soy sauce, salt, sugar, ginger, spices and vegetable oil. Add chopped pork and mix thoroughly. Cover the bowl with a lid or film and place in a cool place for 3 hours, stirring occasionally.

Kiwi marinade for pork

• Kiwi - 2 pieces
• Lemon - 1/2 pcs
• Salt, ground black pepper - 1 teaspoon each
• Spices - to taste

Rub the pork (whole or sliced) with salt, pepper and spices. Peel the kiwi and chop in a blender (or grate). Add lemon juice to the kiwi pulp and mix well. Coat the pork with the mixture. Wrap the meat in cling film and place in a cool place for 4 - 8 hours (depending on the size of the pork pieces).

Wine marinade for pork

• Dry red wine – 1 glass.
• Onions – 4 pcs.
• Garlic – 4 cloves
• Salt and ground red pepper - to taste.

Mix wine, salt, finely chopped garlic, chopped onion in a bowl, add pieces of pork. Mix everything thoroughly and leave for three hours at room temperature.

Beer marinade for pork

• Light beer - 1/2 l
• Onions – 4 pcs.
• Salt, black pepper - to taste
• Bay leaf - 2 pcs

Cut the onion into half rings. Chop the pork and place it together with the onion in a marinating container. Add bay leaf, salt and pepper. Pour beer over the meat until it completely covers the pork. Leave to marinate for 4 hours, and stir thoroughly half an hour before cooking.

Marinade for pork with kefir

• Kefir - 1/2 l
• Onions - 2 pcs.
• Khmeli-suneli (or other spices) - 1 teaspoon
• Salt, ground black pepper - to taste

Cut the onion into half rings and place in a marinating container. Add salt, pepper and spices. Mix everything thoroughly with pieces of pork. Pour kefir over the meat, mix again and leave for at least 3 hours in a cold place.

Marinade for pork with mustard

• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Onions - 2 pcs.
• Water - 1 glass
• Lemon - 1/2 pcs
• Salt, ground white pepper - 1 teaspoon each

Mix mustard with mayonnaise, coriander, pepper, lemon juice. Salt the pre-chopped and pounded meat, roll thoroughly in the marinade and place in a plastic bag. Pour the remaining marinade there. Leave to marinate first for one hour at room temperature, then for 3 hours in a cold place.

Sweet and sour marinade for pork

• Tomato paste - 100 g
• Garlic - 4 cloves
• Onions - 2 pcs.
• Juice of 1 lemon
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Fresh dill and parsley - a small bunch each
• Dried barberry - 1 teaspoon (optional)

Cut the onion into rings. Chop the garlic and herbs, combine with all the seasonings, tomato paste, onion, lemon juice, sugar and salt. Pour the marinade over the chopped meat and mix gently. Leave to marinate at room temperature for 2 hours (in the refrigerator overnight).

Marinade for pork with mineral water

• Highly carbonated mineral water – 1/2 l
• Mustard beans - 1 teaspoon
• Onions - 2 pcs.
• Dried cumin - 1 teaspoon
• Salt - 1 teaspoon
• Bay leaf - 3 pcs
• Ground black and red pepper - 1/2 teaspoon each

Cut the onion into rings, combine with all the seasonings, mineral water, bay leaf and salt. Pour the marinade over the meat cut into large pieces and mix gently. Leave to marinate at room temperature for 30 minutes.

Pork marinade with sour cream

• Sour cream 20% – 250 g
• Garlic - 4 cloves
• Onions - 2 pcs.
• Mustard - 1 tbsp. spoon
• Salt - 1 teaspoon
• Rosemary and parsley (fresh or dried)
• Ground black pepper - 1 teaspoon

Cut the onion into rings. Chop the garlic and herbs, combine with seasonings, sour cream, onions, mustard and salt. Mix the meat cut into pieces with the marinade and leave to marinate for 2 hours in the refrigerator.

Marinades for pork dishes

In order to get aromatic and tasty pork dishes, it must first be marinated. The marinade will significantly reduce the cooking time, and also give the pork a bright flavor, tenderness and a special aroma. Pork is not a tough meat, so there is no need to make an overly aggressive marinade, but enriching the taste and aroma of this meat with the help of various spices is very important.

Recipes are designed for 1 kg of meat

Marinade for pork chops

• Water - 1 glass
• Mustard - 2 tbsp. spoons
• Mayonnaise - 3 tbsp. spoons
• Lemon - 1/2 pcs
• Onions - 2 pcs.
• Bay leaf - 2 pcs
• Salt, ground white pepper, coriander - 1 teaspoon each

Mix water, mustard, lemon juice, mayonnaise and spices in a deep bowl. Salt the pre-cut and pounded meat on both sides and roll in the marinade. Cover the bowl with a lid or cling film and leave at room temperature for 1 hour, then place in a cool place for 3 hours.

Marinade for frying pork

• Soy sauce - 150 ml
• Garlic – 5 cloves
• Paprika - 1 teaspoon

Cut the pork into portions across the grain and pound. Chop the garlic and mix with soy sauce. Taste the sauce for salt. If there is not enough salt, add more salt; if there is too much, you can dilute the sauce with water. Add paprika to the marinade. Place the meat in a deep container, pour the marinade over it and mix the contents thoroughly with your hands. Cover the container with cling film and refrigerate overnight.

Marinade for pork steak

• Lemon - 1/2 pcs
• Sesame oil (olive oil is possible) - 3 tbsp. spoons
• Ketchup - 2 tbsp. spoons
• Garlic - 3 cloves
• Salt, red, black ground pepper - 1/2 teaspoon each
• Bunch of dill

Cut the pork into steaks and pound lightly. Mix sesame oil with lemon juice, ground black pepper and salt. Thoroughly coat the meat with marinade, wrap in cling film and leave in the refrigerator for 3 hours. Prepare a hot seasoning from ketchup, chopped garlic, red pepper and chopped dill. Coat the marinated steaks with this seasoning and let stand for half an hour.

Marinade for pork in the oven

• Mustard - 2 tbsp. spoons
• Mayonnaise - 2 tbsp. spoons
• Onion - 1 piece
• Garlic - 6 cloves
• Salt, black pepper, paprika - 1 teaspoon each

Chop the onion and garlic, mix with the rest of the ingredients and thoroughly coat the meat (whole piece or cut into portions) with the mixture, leave overnight in a cold place.

Marinade for roasting pork

• Mustard - 1 tbsp. spoon
• Honey - 1 tbsp. spoon
• Garlic – 5 cloves
• Olive oil – 50 ml
• Salt, black pepper, paprika, coriander - 1 teaspoon each

Trim excess fat from a piece of meat, rinse under water and wipe dry. Mix the spices with salt and thoroughly rub the mixture into the meat. Leave for 15 minutes. At this time, prepare a marinade from any liquid honey, mustard, oil and chopped garlic, combining and mixing them well. Coat a piece of pork with marinade and place in a deep bowl. Cover the bowl with cling film and refrigerate for 2 days (if the meat is cut into small pieces, then marinating overnight is enough). It is best to bake pork marinated in this way in the oven, wrapping the meat in food foil.

Marinade for pork in a frying pan

• Lemon - 1/2 pcs
• Olive oil – 100 ml
• Egg - 1 pc.
• Salt, black pepper, spices - 1 teaspoon each

This marinade is suitable for frying pork in a pan and for grilling. To prepare the marinade, beat olive oil with lemon juice, egg, salt and spices. Rinse the pork under water, cut into pieces no more than 2 cm wide, and lightly beat. Roll the pork pieces in the marinade, put in a bag and leave in the refrigerator for 3 hours.