Mustard makes the meat tender, aromatic, it melts in the mouth and delights in taste, especially if it is pork.
It is ideal for baking in the oven, does not require long marinating, has a lot of fans and always turns out! A selection of the coolest recipes and little tricks.
Pork with mustard in the oven - general cooking principles
For cooking in the oven, a boneless piece is usually used, sometimes ribs. It is desirable that there is a small layer of fat on it, which will give the meat juiciness and tenderness. Pork is always washed, dried and only then begins cutting. You can bake meat in whole pieces, medium or small pieces.
Mustard is used for pickling or simply greasing. You can dilute it yourself, buy it in a store, there are many types, differing in the degree of spiciness, the presence or absence of round seeds (Dijon mustard). It is often combined with other ingredients: honey, garlic, soy sauce, fresh and dried herbs. It goes wonderfully with all types of pepper, coriander, and ginger. You can go the simplest route - take a ready-made seasoning from a bag, which is intended for meat, specifically for pork or barbecue. Just remember that it may already contain salt.
Description of preparation:
Juicy and golden-brown chops are the best meat dish not only on weekdays, but also for the holiday table.
They are very easy to prepare and can be taken with you to work, on a picnic, or on a trip. The main thing is not to overdo it with the addition of mustard if children will also eat the dish! Serve them with any side dish: porridge, pasta, mashed potatoes. Purpose: For lunch / For dinner / For a holiday table / Inexpensive / In a hurry Main ingredient: Meat / Pork / Mustard / Mayonnaise / Pork tenderloin Dish: Hot dishes / Chops
Pork with mustard in the oven in large pieces
A version of amazing pork boiled pork with mustard in the oven. It can be eaten hot or cooled and used for meat plates and sandwiches.
Ingredients
• piece of pork from 1 to 1.5 kg;
• 5-6 cloves of garlic;
• 2 spoons of mustard;
• salt and pepper or use seasoning for meat or barbecue.
Preparation
1. Wash the piece. Wipe dry with napkins. If there is a lot of fat, you can cut off some of it, but not all of it. It makes the meat juicier.
2. Peel the garlic cloves and cut into 4 pieces to form elongated cubes.
3. Pour the spices into a bowl, dip a piece of garlic, make a puncture in the meat with a knife, and stuff the whole piece of pork with aromatic garlic.
4. Take mustard. We also add some spices to it at our discretion, rub the piece on all sides.
5. Place in a bowl, cover (you can cover it with cling film), leave for 5 hours in the refrigerator. If you don’t have that much time, keep it warm for an hour.
6. Take it out and rub the mustard over the surface again.
7. Wrap the piece in foil and place the pork in a preheated oven for 80 minutes. Temperature 200.
8. Now we take it out, remove the foil and put the boiled pork back in the oven. Bake for another 15 minutes until golden brown, looking at the color.
Unusual property of mustard
Pork in mustard is a delicious dish that many of us have heard of. Every cook knows that with the help of this seasoning you can soften any, even the toughest meat. This is due to the high content of essential oils in its composition.
Gourmets know that this spice can be used as a breading, resulting in a tender, aromatic and juicy piece of meat. And if you add a little more spices to the dish during cooking, it will be saturated with their aromas, and the pungent smell will completely disappear. These properties of the famous spice are successfully used by many cooks.
Pork with mustard and apples in the oven
A version of festive pork with mustard in the oven, which is cooked and served with apples. The dish is very aromatic, rich, but it is prepared simply and practically does not require your participation. Choose sour apples.
Ingredients
• 800 g boneless pork;
• 2 spoons of mustard;
• salt pepper;
• 2-3 apples.
Preparation
1. Ideally, you need to rub the meat with spices and mustard 2 hours before cooking. But you can do it right before it. Mix everything and carefully process the piece, carefully rubbing the pulp. Transfer to foil.
2. Cut the apples into 4 parts. Then we remove the stub and cut each piece crosswise to form unique triangles.
3. Place the apple slices in an even layer on top of the piece of pork. The fruit should completely hide it.
4. Close the foil, trying not to disturb the apple layer.
5. Place the meat in the oven for an hour, preheated to 190. And enjoy the unique aroma that will appear from the oven.
Culinary secrets
In order to be guaranteed to get a delicious finished dish, you need to know about small tricks that you can use during preparation.
For example, if a piece of pork turns out to be quite lean, you can put thinly sliced pieces of lard on it. At high temperatures, the lard will begin to melt and make the meat softer and juicier.
Lean meat may stick to the foil, especially if the foil is thin. Therefore, before putting the pulp, you need to drop a teaspoon of vegetable oil onto the foil. You can add thinly sliced onions, carrots or a small amount of any vegetables you happen to have at home.
To bake pork well, you must follow several general rules:
- Choose a pitted piece with a small layer of lard on the surface, this will give the meat juiciness.
- Wash the pulp well and be sure to dry with paper towels or blot with a clean, dry cloth.
- Cut the pulp into pieces if necessary.
- Depending on the desired spiciness of the finished dish, choose the type of mustard you need for cooking.
Marinades
Home-baked meat is tasty and appetizing. But only various marinades will help give it an exquisite piquant taste. There are a lot of recipes, and to find “yours” you need to experiment a lot. Fortunately, the field for imagination is huge. We suggest considering several recipes for pork marinade with mustard.
Mustard
Mustard is the main ingredient in marinades intended for pork for a reason, as it makes the meat tender and juicy.
To prepare the marinade you will need mustard powder in the amount of 1 tbsp. and 0.5 tsp. freshly ground pepper and curry. Additional ingredients - salt (about 1 tsp) and 1 tbsp. mayonnaise. The spiciness will come from 3-4 garlic cloves passed through a press. This amount of marinade is calculated for 1 kg of meat.
Cooking:
- Mix all ingredients in a bowl until smooth.
- Rub a piece of meat thoroughly on all sides with the resulting marinade, place it in a container, cover with cling film or a lid and put it in the refrigerator for 4-5 hours.
After the time has passed, the meat is baked with mustard and mayonnaise in the oven.
And finally, two more very tasty marinades.
Orange honey mustard
Orange zest. Strange, but it is an excellent component for a meat marinade with mustard. In addition, it goes well with honey and mustard and sets off their aroma.
To prepare the marinade, you need ½ tbsp. mustard.
You can use ready-made, or you can prepare it from powder.
For this amount you should take 1 large orange and 1 tbsp. l. honey (flower or buckwheat). Additionally you need 1 tsp. ground pepper (according to preference, allspice, a mixture of pepper or just black), cumin and 0.5 tsp. salt.
To obtain the zest, the citrus must be washed well, scalded with boiling water, and then zested using a special or regular grater. Place all ingredients in a bowl, mix well and check for salt. If the mixture turns out to be very thick, mineral water will help bring it to the required consistency (1-2 spoons will be enough).
That's it, the marinade is ready and you can spread it on the meat and put it in the refrigerator for an hour.
"Mustard Wine"
Ever thought you could use wine for a marinade? So try experimenting. And prepare mustard sauce for meat with the addition of wine. We are sure that the dish prepared according to this recipe will please absolutely everyone. Wine gives the marinade a spicy taste and makes the meat tender and juicy.
The main ingredients of the marinade are 3-4 tbsp. l. mustard powder, ½ tbsp. white wine (not strong), as well as 5 onion turnips. Salt will help balance the taste.
A washed and dried piece of meat should be thoroughly coated with mustard. The amount of powder can be controlled depending on the size of the pork. In this state, the meat is left for an hour at room temperature. Meanwhile, peel the onion and pass it through a meat grinder. Wine is poured into this slurry, mixed thoroughly and the mixture is rubbed over the meat in mustard and again left to marinate for 2 hours. The final step is to salt the meat and leave it alone for another 30 minutes. That's it, the pork is ready to fry in a frying pan or in the oven.
Meat in mustard, baked in the oven is the signature dish of any holiday table. And the use of various marinades during the cooking process is an opportunity to add new flavor notes each time.
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Calorie content of foods: Pork neck, Dijon mustard, Herb mixture, Salt, Garlic
Meat cooked in portions
This recipe differs from the previous one in that the pork is cut into pieces like chops, which are also beaten, but cooked with mayonnaise and mustard. For ½ kg. pork you will need:
- salt pepper. spices - as you like
- mustard sauce – 250 gr.
- mayonnaise sauce – 500 gr.
So, the meat is cut and beaten, the oven is turned on at 170 degrees, you should proceed to the main action. Pour less than half of the portion of mayonnaise indicated in the recipe onto a baking sheet and smooth it out. Place pieces of meat on top in a dense layer, pre-greased with mustard, sprinkled with salt and spices. Then fill it all with the remaining mayonnaise and put it in the oven for about 1 hour. Readiness is determined by the crust - if it is evenly browned, then our dish is ready.
Due to the high calorie content of the main dish, grilled vegetables or salad are most suitable as a side dish.
Bon appetit!
Mustard-honey sauce
In a separate bowl, combine cream, flour, freshly prepared mustard and honey and mix everything well. Heat the broth in a frying pan and, stirring, carefully pour in the cream in a thin stream, add salt to taste and bring to the consistency of sour cream, pour in a little cognac, cover with a lid and immediately remove from heat.
Place the meat on a flat dish, having previously cut it into small slices, pour over the resulting sauce, and on the sides you can decorate with cherry tomatoes, bell peppers cut into half rings, it will be beautiful if it is yellow and parsley. I would like to offer a few more sauce recipes
