Roast pork with potatoes in the oven recipe with step-by-step photos and video

Roast pork with potatoes

Ingredients:

Pork pulp - 500 grams
Potatoes – 500 grams
Onion – 1 piece
Carrots – 1 piece
Garlic – 3 cloves
Tomatoes – 2 pieces
Mustard - 1-2 tbsp. spoons
Salt - To taste
Ground black pepper - To taste

How to cook “Roast pork with potatoes”

First, rinse the meat under cold water and cut into large portions. Sprinkle them with salt and ground black pepper and rub thoroughly. Now transfer the meat into a mold, add a small amount of water and place in an oven preheated to 220-240 degrees for 20 minutes. We need to bake the meat until half cooked. Meanwhile, peel the onion and chop it fairly large. The carrots should also be peeled and cut into strips. Then cut the tomatoes into medium cubes. While we were chopping vegetables, our meat was already baked until half cooked, so we take it out and rub it with mustard. Place chopped vegetables on the meat and sprinkle with salt. We cut the peeled potatoes into half rings and cover them with a layer of vegetables so that they do not peek out from under the potatoes. Sprinkle salt and ground black pepper on top. Place the pan in an oven preheated to 220 degrees and bake for 30-40 minutes. Place the finished roast on plates, and the meat can be cut into smaller pieces.

Homemade roast in the oven

onion - 2 pcs.
meat - 500-600 gr.
high-fat sour cream - 250 gr.
carrots - 2 pcs.
bell pepper - 1 pc.
potatoes - 800 gr.
greens - 20-30 gr.
ground pepper (black), salt

Homemade roast is easy to make from pork and potatoes in the oven. Use this recipe.

1. Chop the onion into half rings, carrots into half circles, and pepper into squares or strips. Chop the potatoes larger than for soup. Rinse the pork and cut as desired.

2. Fry carrots with onions and ground pepper in oil until golden. Place in a bowl and place the pork in their place, adding a little oil.

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3. Place larger pieces of meat down. Smaller ones - put them on top. Fry until golden. Once all the ingredients are thoroughly soaked in oil, add the potatoes.

4. Also fry the root vegetable until golden brown. Sprinkle the bottom pieces of large meat with a little salt. Then add carrots and onions. Cover with a second layer of meat. Sprinkle with seasonings.

5. Then add the next layer of vegetables. On top of it are potatoes. Season with spices. Pour in 0.1 l. boiling water, add sweet pepper. Cover the dish with a lid and place in the oven for 1 hour. Cook the roast at 180 degrees.

6. Next, chop the greenfinch. Remove the finished dish from the oven, season with sour cream and stir. Place back in the oven for 10-12 minutes. Serve sprinkled with herbs.

Classic Russian recipe in pots

It involves taking a whole piece of pork in a dry frying pan and simmering in the oven for about an hour. The finished meat is cut into pieces and stewed in pots along with vegetables. I can offer you an easier, adapted version.

Here's my step-by-step recipe:

Wash the tenderloin, dry it and cut it into pieces with a 3-4 cm edge. Place the trimmed pieces of fat in a hot frying pan and render the lard. If necessary, add 1-2 tablespoons of oil. Fry the pieces of meat for a couple of minutes, add a little salt.
Cut the onion into thin half rings. Cut the carrots into strips. Add vegetables to the pork and fry for 5-7 minutes, finally squeeze the garlic through a garlic press. When the vegetables are fried, transfer them to pots, distributing them evenly among 6 people. You can add nutmeg and pepper.
Peel the potatoes and cut into 2-3 cm cubes. Place the raw potatoes on top of the pork and vegetables, no need to stir.
Dilute tomato paste in 300 ml of water, add salt and pour 50 ml into each container.
Preheat the oven to 180-190 degrees. Each pot should be covered with a lid and placed in the oven for 40-60 minutes. Baking time depends on the type of potato. Starchy root vegetables will cook faster and the one-pot dish will come out more uniform.
Sprinkle the finished roast with freshly chopped herbs and cool slightly before serving. Bon appetit!

Roast pork with potatoes in pots

onions, carrots - 1 pc.
parsley root - 1 pc.
pork pulp - 0.5 kg.
laurel - 2 pcs.
prunes - 0.1 kg.
potato tubers - 5 pcs.
sugar, broth, pepper, salt - to your taste

If you cook home-style roast with prunes, it acquires unique flavor notes. A dish of pork with potatoes is baked in pots in the oven.

1. Prepare the meat according to the standard procedure, cut into medium pieces. Mix pork with seasonings. Send to fry in a hot frying pan with oil.

2. Place the half-cooked meat on a plate. Chop the potatoes into small slices. Season with seasonings and fry until golden brown. Also bring the potatoes until half cooked. Place it on the meat.

3. Steam the prunes and remove the pit. Chop the parsley root, carrot and onion. Take pots, place a couple of peppercorns and 1 bay leaf on the bottom of each.

4. Next, place all the products in the bowl in random order. Pour in the broth. It should completely cover the components.

5. Place the pots with the lid on in a heatproof dish and place in the oven. Cook for half an hour at 200 degrees. Taste the dish, sprinkled with fresh herbs.

Roast pork and potatoes in the oven

Roast pork with potatoes can be cooked not only on the stove, but also in the oven. A dish prepared in this way is made a little faster and turns out more flavorful, and a beautiful golden brown crust gives it an attractive appearance. The ingredients can be cut in any way, but to ensure they cook well and evenly, make them small.

Ingredients:

Pork – 400 g.
New potatoes – 900 g.
Bell pepper – 1 pc.
Onions – 1 pc.
Carrots – 1 pc.
Peppercorns - to taste.
Salt - to taste.
Sour cream – 200 g.
Greens - to taste.

Cooking method:

Wash the greens and peel the carrots, potatoes, peppers and onions. Cut the vegetables into arbitrary small pieces. We chop the grass.
We wash the meat under cold water and dry it with paper napkins or towels. Remove the thin skin from the pork and cut into medium pieces.
Heat a frying pan and grease it with oil. We begin to fry the vegetables. First, fry the carrots, after a few minutes add the onion to it. While the latter takes on a golden color, grind the peppercorns in a mortar and then add to the frying pan along with salt.

Tip: If you prefer spicier dishes, you can also add spicy seasonings or chili pepper.

When the vegetables are cooked, transfer them to a separate clean bowl, and place the meat pieces in the vacated frying pan. We put the larger ones on the bottom, and the rest on top, so that everything is evenly fried until golden brown.

Tip: if you decide to make a roast from several types of meat, then fry those that cook faster first (for example, chicken).

When the contents of the pan are well saturated with oil, add the chopped potatoes. Fry it until golden brown, like the previous ingredients.
Place the meat and vegetables in the oven. Place large pieces of meat on a greased baking sheet and salt to taste. The second layer is carrots and onions. After it comes the pork again, which is sprinkled with pepper, salt and any other seasonings. Repeat the layer with onions and carrots again, and place the potatoes on it. We also pepper, salt and sprinkle with seasonings. Pour all ingredients into 100 ml. water, add bell pepper and cover with a lid.
Place the dish with the roast in a preheated oven to 180 C and leave to bake for 1 hour.
When the time comes, take out the dish and season it with sour cream. Mix everything thoroughly and put it in the oven again for 15 minutes, but without the lid.

A fragrant roast of pork and potatoes can be taken out of the oven and served! No one can resist such a hearty dish! Bon appetit!

Roast in pots in the oven: a recipe based on marinated beef

Professionals believe that this dish itself is very simple, so even novice housewives can get acquainted with it not by the basic recipe, but by more interesting ones. For example, try this unusual option from German cuisine. What gives it a zest is the aromatic and spicy marinade, which is needed not only for taste, but also to soften the initially harsh meat. You can cook roasts from both chicken and pork in the same way. The side dish for the roast is made separately.

Ingredients:

beef – 1.5 kg;
dry red wine – 200 ml;
wine vinegar – 200 ml;
onions – 2 pcs.;
carrots – 2 pcs.;
garlic cloves – 5 pcs.;
thyme sprigs – 10 pcs.;
clove buds - 1/2 teaspoon. spoons;
peppercorns – 1 teaspoon. spoon;
olive oil – 3 tbsp. spoons;
a bunch of parsley;
celery stalks – 2 pcs.;
ground ginger - a pinch;
salt.

Cooking method:

Mix wine and vinegar, add 200 ml of water or meat broth.
Mix in chopped onion (1 pc.), peppercorns, cloves.
Chop the thyme sprigs and add them in.
Bring this mixture to a boil in a large bowl and remove from heat.
Rinse the beef, cut into large cubes and place in the marinade.
Cover with film and keep in the refrigerator for a day. According to the original recipe, marinating takes 3 days, but not all housewives have that much time.
Preheat the oven to 200 degrees.
Heat olive oil in a frying pan and fry the marinated meat in it. The fire is strong.
Place the meat in the pots.
Add chopped garlic, finely chopped celery stalks, remaining onion (cut into pieces) and coarsely grated carrots to the pan.
Cook for 5 minutes, then pour in the remaining marinade (which is not absorbed), as well as another glass of water. Let simmer for another 5 minutes.
Pour this broth over the meat in the pots, add ginger and salt.
Cover the pots with lids and cook for another 45-50 minutes.

Roast pork with potatoes and mushrooms

The proposed recipe will really appeal to those who are simply crazy about mushrooms. And if you add them to a roast with pork and potatoes, the dish is filled with amazing aroma and becomes even more nutritious. The additional ingredient does not complicate the process of preparing the roast, so cooking it is still simple.

Ingredients:

Pork – 500 g.
Potatoes – 500 g.
Boiled mushrooms – 300 g.
Mayonnaise – 20 g.
Cream – 200 g.
Mustard – 10 g.
Vegetable oil – 2 tbsp. l.
Greens - to taste.
Salt - to taste.
Spices - to taste.

Cooking method:

Before starting cooking, marinate the meat so that it is more tender and juicy in the dish. To do this, rinse it well, dry it, remove unnecessary parts and cut it into small pieces. Leave them in a marinade made from spices, mayonnaise and mustard in a deep bowl for 1-1.5 hours.
While the meat is marinating, let's get to the rest of the ingredients. Peel the onion, chop it finely and place it in a preheated frying pan greased with vegetable oil. Fry the vegetable until it acquires a golden color.
Coarsely chop the already cooked mushrooms and add them to the onions. Add pepper and salt to taste.
When the pork has been marinated for the required amount of time, also place it in a frying pan and fry until golden brown.
Peel the potatoes and cut them into slices, pepper and salt to taste.
We take the container in which the roast will be cooked, grease it a little with oil and then lay out the prepared ingredients in layers. The potatoes come first, then the fried meat, followed by the mushrooms and at the very end another layer of potatoes. Pour cream over all layers and cover with foil.
Preheat the oven to 180 C and place a container with roast there. Cook the roast for about 60 minutes.

Roast pork with potatoes and mushrooms served hot. For beauty, the dish can be sprinkled with fresh herbs. A hearty side dish is ready! Bon appetit!

Recipe with chicken and sour cream

Chicken will be the main component of this recipe. But the whole trick will be in the sauce. Interested? Then let's get started.

We will need:

Chicken fillet – 600 g;
Potatoes – 1 kg;
Onion – 1 pc.;
Carrots – 2 pcs.;
Vegetable oil – 2 tsp;
Sour cream – 150 g;
Seasoning for chicken;
Salt;
Dill – 1 bunch;
Glass – 400 ml.

Cooking method:

1. Wash the chicken fillet and pat dry with a paper towel. Then cut into large pieces;

2. Place chicken fillet in a frying pan with vegetable oil and fry over high heat. After 5-7 minutes, add seasoning and salt.

3. While the chicken is frying, cut the onion into small cubes and add to the chicken, fry for 10 minutes, stirring thoroughly. We also leave it on high heat.

4. At this time, peel the carrots and potatoes. We cut them into cubes for further placing in a pot.

5. We put fried meat at the bottom of the pot, then carrots, and then potatoes, don’t forget to salt them.

6. Mix sour cream and finely chopped dill. Add the resulting mixture to the pot and fill it with water.

7. Close the filled pot tightly and place it in the oven, preheated to 200 degrees, and bake for 60 minutes.

The finished dish can be served either in a pot or placed on a dish. Do you feel this amazing taste? Bon appetit!

Roast pork with homemade potatoes in the oven

If I want to get a delicious homemade roast, I definitely cook it in the oven. When cooked this way, the pork always comes out juicy and soft, and the potatoes simply melt in your mouth. My little secret: I add pickled cucumber to my food for a brighter taste. Try it too!

Ingredients:

500 g pork;
150 g mushrooms;
1 carrot;
1 onion;
1 kg. potatoes;
1 pickled cucumber (optional);
20 g butter;
salt, pepper, curry to taste.

Preparation:

1. To cook roast in the oven, I take a heat-resistant pan with a thick bottom. I pour vegetable oil into it and when it is hot, put the pork cut into pieces and fry until golden brown.

2. Now I take on the vegetables. I cut the onion into small pieces, and then grate half of the carrots on a large track, and cut the other into cubes. And as soon as the meat is fried, I add them, as well as salt, pepper and curry.

You can add any spices according to your taste.

3. As soon as the onions and carrots are fried, add mushrooms and 20 g of butter. I simmer for a couple of minutes. Then add a little water to cover the meat and cook for another 15 minutes. Next, I cut the potatoes into small pieces, as well as the pickled cucumber (the dish will be even tastier with it).

It will be better if the potatoes are not overcooked.

And pour in some hot water.

4. Cover with a lid and place in a well-heated oven at 190 degrees for 40 minutes. When the vegetables become soft, it will mean everything is ready. And I only serve it hot. Bon appetit!

French potatoes with meat and tomatoes in the oven

This recipe is one of my favorites, you can see how appetizing and not burnt the crust turns out, all because we greased the top with mayonnaise. That is, we grease the cheese that has been grated on top with sauce, and then it will not burn and will be wonderful.

I use fresh tomatoes, and in winter, frozen, it’s very convenient. But you can take a couple of pieces, although they are expensive and plastic, but if you really want them, then you need to choose quality ones, and you are guaranteed an excellent lunch or festive dinner.

Ingredients:

4 pieces of meat (300 - 400 grams)
3-4 potatoes (500 gr.)
2 onions (150 - 200 gr.)
200 grams of hard cheese
approximately 500 grams of tomatoes
Spices to taste (pepper and coriander)
Salt Mayonnaise - 3 tbsp. spoons

Peel the potatoes and onions, wash them, cut the onions into half rings, and cut the potatoes into circles, but you can use cubes, or at your discretion. But the larger it is, the longer it will take to cook.

Did you know that ground coriander goes wonderfully with pork, be it goulash or chops, it gives a wonderful aroma and unsurpassed taste.

Cut the pork a couple of centimeters into pieces and beat with a hammer on both sides. Salt, pepper, and sprinkle with ground coriander on both sides. It smells like carrots, personally, if you don’t like it, you don’t have to sprinkle it.

I cook it in a glass form in layers, grease it with vegetable oil, lay out the potatoes, salt them and pepper them. Place meat on it, grease it with mayonnaise, chopped onions on top, tomatoes cut into slices.

Grate hard cheese and grease the cheese with mayonnaise. This way the cheese won't burn. I put it in the oven for 40 minutes, preheat it to 200 degrees. The tomatoes will release juice and the dish will be juicy.

I serve it hot, this is a hot dish. Suitable for dinner, or for holidays. Try my favorite dish, I think you will like it.

Roast pork, potatoes and mushrooms in pots

If you want roast in a pot, be sure to cook it with mushrooms, or rather champignons. Although, of course, wild mushrooms are also suitable - chanterelles, honey mushrooms, white mushrooms, but still with champignons - it is easier and not so expensive. For me, dishes cooked in pots and in the oven have a unique aroma and special taste. And now I suggest you try one of them.

Ingredients:

700 g pork;
1.5 kg. potatoes;
300 g champignon mushrooms;
1 onion;
300 g canned green peas;
70 g Dutch cheese;
150 g mayonnaise;
salt and pepper to taste.

Preparation:

1. First, I grease the pots with sunflower oil and begin to lay out the products in them in layers. I put the pork in the first layer. I cut it into small pieces - this way it will be ready faster. Then I sprinkle salt and pepper and put chopped onion on top. Then I put in the potatoes, cut into strips or cubes, but only one part (the second part should be added later).

2. The next layer will be champignons. I cut them into thin slices and place them on top of the onions.

If the champignons are small, you don’t have to cut them.

3. Next, I add a layer of green peas, trying not to overdo it in quantity. I put as much as shown in the photo.

4. Now I lay out the second part of the potatoes. Sprinkle with grated cheese and cover with mayonnaise. Then I bake in the oven at 190 degrees for an hour.

5. When I turn off the oven, I leave the pots to simmer and this is how the roast turns out - juicy and delicious!

How to cook roast pork with potatoes in a sleeve in the oven

In this recipe, I suggest you cook the roast in the oven using a special bag or sleeve. Meat and vegetables are baked in their own juices and turn out incredibly aromatic and tasty.

Ingredients:

Pork – 600 gr
Medium potatoes - 8 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Bell pepper - 1 pc.
Tomatoes - 1-2 pcs.
Garlic - 4 cloves
Salt, pepper - to taste
Soy sauce - 1 tablespoon
Italian (or other) herbs - 0.5 teaspoon
Vegetable oil - 1-2 tablespoons
Fresh herbs

Preparation:

1. Cut the pork into small pieces and place in a bowl. Pour soy sauce into it and add herbes de Provence. Salt, pepper and add chopped garlic. Stir, cover with cling film and place in the refrigerator to marinate for 2 hours.

2. Cut carrots and tomatoes into half rings. Onions - quartered. Remove seeds and inner white walls from bell peppers. Cut it into small strips.

3. Finely chop fresh herbs. Cut the peeled potatoes into large pieces. Then place all the vegetables in a deep bowl. Add salt, add vegetable oil and mix everything well. Transfer the vegetables to a baking bag (bag).

4. Place marinated pork on top of vegetables. Then tie the sleeve or secure the end with a clip and place in a baking dish. Using a toothpick or other sharp object, make several punctures in the bag.

5. Preheat the oven to 200 degrees and bake the vegetables with the meat in the sleeve for 1 hour. Then take it out, cut the top of the bag and send it back for another 10 minutes. After this, the roast can be served.

Roast with potatoes and cabbage in a frying pan

A dish familiar from childhood, suitable for dinner and lunch menus. It turns out very satisfying and tasty. You can make wonderful bigos . If you don’t know how, go to another page and check out the recipe.

Ingredients:

Pork meat – 400 gr.
Cabbage - 0.5 fork.
Potatoes – 3 pcs.
Onion - head.
Tomato paste – 1-2 large spoons.
Bay leaf, pepper, salt, sunflower oil.

Preparation:

Shred the cabbage with a fork, separating half. Do not make the straw long to make it easier to eat.
Peel the potato tubers and chop coarsely. I recommend cutting the pork into smaller pieces, as the vegetables cook faster.
Fry the meat in hot oil. When a beautiful rosy color appears, add pepper and salt.
Add the potato slices and continue to fry, stirring occasionally, until the potatoes are golden brown.
Add the diced onion and continue cooking for a couple more minutes.
Place the cabbage shredder and mix the contents.
Splash a couple of spoons of water. Cover the pan with a lid, reduce heat, and simmer for 30 minutes. Don't forget to stir the dish a couple of times. Be sure to make sure there is enough liquid, adding spoonfuls if necessary to prevent the roast from burning.
Add tomato paste and desired seasonings. Taste the dish for salt and adjust the taste. Simmer for a few more minutes and turn off the burner. Let the roast sit covered for a quarter of an hour, then start taking samples.

Home-style roast pork with mushrooms and potatoes in pots

I left the most delicious recipe, in my opinion, for last. Roast pork and mushrooms in pots turns out so aromatic that when you cook it in the oven, the smell lingers throughout the house. It's simply impossible to resist.

The advantage of preparing this dish this way is that you don't have to stand and constantly look after it. The products only need to be cut, put in pots and put in the oven. And in the meantime, mind your own business.

Ingredients:

Potatoes - 300 gr
Pork – 300 gr
Mushrooms – 200 gr
Pickled cucumbers - 2 pcs.
Hard cheese – 100 g
Sour cream – 80 gr
Vegetable oil - 2-3 teaspoons
Onions - 2 pcs.
Carrots - 1 pc.
Fresh herbs
Seasonings - to taste
Salt, pepper - to taste

To learn how to cook roast pork with potatoes and mushrooms, I suggest watching a detailed video.

My review is finished for today. I hope I was able to satisfy all your requests. We looked at different ways to cook roast at home and now you can choose the most convenient option for yourself.

Description of preparation:

This is a very simple recipe for roast pork with potatoes and, in my opinion, it couldn’t be better for a holiday table.
Here we have everything: meat, potatoes, and vegetables - a real splendor of taste, and preparing such a dish is as easy as pie. We often have guests at our house, and when they come quite unexpectedly, I quickly put the roast in the oven to cook and go do other important things. In addition, the products we use here are always in the refrigerator, and guests have never left the table unhappy or hungry. And now I want to share this wonderful recipe with you and tell you how to make roast pork and potatoes tasty and quick. Purpose: For lunch / For dinner / Festive lunch Main ingredient: Meat / Pork Dish: Hot dishes / Roast Geography of cuisine: Russian cuisine

Potatoes in pots with pork under sour cream in the oven at home

This cooking method has many advantages. The most significant of them is that the products are simmered at a low temperature and all at the same time. And therefore they retain the maximum amount of vitamins and other valuable substances.

And there is also the opportunity to please all family members or guests at the same time. Let's say you know that someone likes spicy, another prefers food with mushrooms. You add hot peppers to one pot, and champignons or oyster mushrooms to another. The main thing is not to confuse who and what to offer later.

The composition of the products is as follows:

Shoulder without bone – 700 gr.
Potatoes – 5-6 pcs.
Vegetable oil – 4-5 tbsp. spoons
Sour cream (20% fat) – 100 gr.
Carrots – 1 pc.
Onion – 1 head
Water – 2 glasses
Garlic – 3 cloves
Chopped black pepper - to taste
Salt – ½ tbsp. spoons
Bay leaf – 1 pc.
Spices for meat – 1 teaspoon