Sunday, November 19, 2020
An amazingly tasty and aromatic meat dish that can be prepared for both a family dinner and a holiday table. Appetizing, rosy, crispy mustard crust and juicy pork pulp - a temptation for meat lovers! This pork can be served either hot, cut into thick portions, or chilled - in the form of thin sliced meat.
For baking in the oven, I used pork neck in one piece (weighing 1 kilogram). The recipe uses two types of mustard - table mustard (gives the meat flavor and piquancy) and French (produces a very tasty and crispy crust). Paprika is needed not only for taste, but also for a richer color. Adjust the amount of garlic, salt and pepper to your taste.
Cooking step by step:
To prepare this simple, but very tasty and satisfying dish, we will need the following ingredients: pork pulp, two types of mustard (table and grain), paprika, odorless vegetable oil (I used sunflower), fresh garlic, salt and ground black pepper.
First, let's make a marinade-breading for the meat. In a small bowl, combine a couple of tablespoons of refined vegetable oil (it is necessary so that the marinade evenly covers the piece of meat), a teaspoon of mustard and paprika, as well as half a teaspoon of salt and a generous pinch of ground black pepper.
We clean and chop a couple of large (or 4-5 small) cloves of fresh garlic - it’s most convenient through a press, but you can also use a fine grater.
Mix everything thoroughly, resulting in a thick and very aromatic marinade paste. Of course, you should adjust the amount of salt yourself, because everyone's tastes are different, and in my recipes I add it to a minimum.
Place the pork fillet (for this recipe I use the neck, weighs 1 kilogram) on a suitable dish or cutting board. Spread the entire marinade on top.
Using your hands, evenly distribute the aromatic paste over the entire surface (top, bottom, sides) of the piece of meat, actively rubbing it into the pork.
We transfer the fillet to a dish in which the meat will spend some time. Apply 2 tablespoons (mine heaped) of French grain mustard to the surface so that it forms an appetizing, even crust.
Carefully cover the meat together with the plate with several layers of cling film and leave the pork to marinate in the refrigerator (you can do it on the balcony, since it’s already quite cold now) for at least 4-5 hours. My meat spent the night in the refrigerator.
Let the meat sit at room temperature for about half an hour to warm it up. After this, cut the cling film: a little meat juice mixed with butter will come out overnight - this is normal.
Take a baking dish and cover it with food foil or parchment. Carefully transfer the meat into the mold, trying not to damage the mustard layer.
Bake the pork in an oven preheated to 250 degrees for 20 minutes, then reduce the temperature to 170 degrees and cook the meat for about 1-1.5 hours. The time for roasting pork in mustard largely depends on the part of the carcass you choose, as well as the size of the piece and the features of the oven. I simmered the meat for exactly 1.5 hours, but the pork neck did not dry out, it turned out very juicy and tender (gas oven, bottom heat, no convection). Let the meat rest in the pan for 10 minutes, after which you can serve.
The appetizing, rosy, crispy mustard crust and juicy meat will be a suitable dish for the holiday table. This pork can be served either hot, cut into thick portions, or chilled - in the form of thin sliced meat. Polinochka, thank you so much for this delicious order. Cook for your health and bon appetit, friends!
Mustard has long been a spice, without which it is difficult to prepare many of the dishes we are familiar with.
Timeless classic
Consider a classic recipe for mustard-roasted pork. It takes a long time to prepare, but is simple. Thanks to mustard, the meat will be juicy and tender.
To prepare the dish you will need 0.5 kg of loin and 2 tbsp. l. mustard. Garlic (about 4-5 cloves) and pepper and salt will help complement the taste.
Cooking process:
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- The piece of meat is thoroughly washed and dried with a paper towel. Sprinkle with pepper and salt on all sides and, making punctures in the pulp, stuff with garlic slices. Then the meat is spread with prepared mustard and placed in the refrigerator for several hours.
- After the expiration date, the meat is wrapped in foil. This will prevent loss of juice.
- The wrapped meat is placed in a heat-resistant baking dish and then in an oven preheated to 180ºC. Approximate cooking time is an hour.
- After the time has passed, unroll the foil. And, increasing the temperature, put it back in the oven for 10-15 minutes until a crust appears.
All that remains is to cut the meat baked in foil in the oven with mustard into pieces and serve.
It will be better if you leave the meat to marinate overnight.
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.
Recipes with mustard
Recipes for cooking meat with mustard are very popular, but pork using the seeds of this spice or ready-made seasoning deserves special attention. The peculiarity of pork is that it is very tender; aggressive processing methods can disrupt the structure of the fibers, which will make the finished product tough. Therefore, cooking pork using hot spices is the very method that protects the pork from drying out and gives the meat a delicate aroma with a faint mustard taste. There are many recipes for pork with mustard, as it is ideal for baking, easy to prepare and enjoys deserved popularity among chefs of various qualifications.
Classical
Pork in mustard can be prepared without any exotic ingredients. To prepare this aromatic dish you need to prepare:
- pork – 200 g;
- salt, pepper to taste;
- vegetable oil for baking;
- table mustard - 2-3 teaspoons.
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.
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.
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.
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.
Knuckle in sauce
Meat is now quite expensive in price. But this does not mean that you should forget about it until the next holiday. Pay attention to the knuckle. Its price is quite reasonable. And you will have the opportunity to serve meat to the table every day. Preparing pork knuckle with honey and mustard is simple, although time-consuming. But all you need to do is marinate it, then put it in the oven and go about your business.
To work, you will need the shank itself and spices, which are mustard in the amount of 2-3 tbsp. l, ½ tsp. ginger powder, 50 g mayonnaise, salt and pepper, 2 tbsp. l. soy sauce and garlic. It needs 2 heads.
Cooking:
- First of all, peel the garlic and cut it into 2-3 fragments.
- The shank should be washed thoroughly and, if there is black marking, scraped with a knife. Afterwards it is wiped with paper towels and many deep cuts are made in the skin. Garlic pieces are stuffed into them. Please note that the garlic must be completely immersed in the slits.
- Now use a cotton thread to wrap the shank.
- Prepare the marinade by mixing soy sauce, freshly ground pepper, mayonnaise, ginger, salt, and mustard in a container until smooth.
- Taste the marinade for salt and adjust it.
- Carefully coat the meat with marinade, leave it alone for 2 hours and place it in a sleeve.
- Send the pork with mustard and mayonnaise to the oven, preheated to 200ºC. Cooking time is approximately 2-2.5 hours depending on the size of the piece.
Before serving, remove all threads. Stewed cabbage, vegetables, salad or mashed potatoes are used as a side dish.
Since the recipe uses soy sauce, you should be careful with salt, otherwise you may oversalt the dish.
Pork with mustard and honey in the oven
An amazing recipe for pork in honey mustard sauce, which is cooked in small pieces, like a shish kebab. But you can use this marinade for boiled pork, it will also be very tasty.
Ingredients
• 1.5 tablespoons of mustard;
• 0.5 spoons of barbecue seasonings;
• 2 spoons of soy sauce.
Preparation
1. Cut the pork into pieces, as for a classic barbecue on coals. It is important that the meat is dry, that is, after washing, we wipe the pieces with napkins.
2. Combine honey and mustard. If the honey is thick, then melt it, just hold it in the microwave or in hot water for a few seconds.
3. Add soy sauce, spices, mix.
4. Pour the marinade into the meat and stir. Leave for a couple of hours. Can be prepared in advance and kept in the refrigerator.
5. Cut the onion into large half rings. This will be the pork pillow. Place the layer in a greased pan.
6. Stir the meat again to re-coat it with marinade and place it on the onions. Cover the top with foil.
7. Place the pork in an oven preheated to 190 degrees. Cook under foil for 25 minutes, then remove it.
Spicy ribs
Pork ribs with honey and mustard is another very tasty dish. In addition, it cooks very quickly - just in case guests are on the doorstep. We offer two options for preparing this culinary masterpiece.
To prepare pork with honey and mustard in the oven, you will need ribs (0.4 kg) and honey with mustard (1 teaspoon of each ingredient).
Mix honey and mustard in a bowl. The mass will be thick, so add a little water to it until the consistency is satisfactory.
Next, coat the ribs and put them in the oven for 2 hours. Don’t forget to turn the ribs over to the other side after one hour so that they cook evenly.
The finished pork in mustard, baked in the oven, is placed on a plate and served with a side dish or as a dish on its own.
It is advisable to use liquid honey. But if you have candied one, you can use it too, you just need to preheat it.
To prepare “soy” meat in mustard, baked in the oven, you will need 1.5 kg of pork ribs. For this amount you need to take soy sauce and honey (5 and 4 tablespoons, respectively), as well as spices and olive oil.
The ribs are thoroughly washed, dried with a paper towel and cut into portions. Next, they are lowered into a pan of water, put on fire, allowed to boil and cooked for a quarter of an hour. Meanwhile, mix soy sauce and honey, add a little red pepper and cook in a water bath until thickened.
Next, the ribs are dipped in the marinade and placed in a baking dish, pre-greased with olive oil. The container filled with meat is sent to bake in an oven preheated to 190 degrees. Frying time 10 minutes. As soon as the crust forms, the meat can be pulled out and served.
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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;
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.
Quick recipe for pork meat with mustard in the oven
This recipe will become a real lifesaver when guests suddenly arrive. Thanks to the sauce and mustard, the meat is instantly saturated with flavors. It doesn't need to be marinated for long. Simply prepare and bake in the oven
Ingredients
- half a kilo piece of pork;
- paprika;
- ten cloves of garlic;
- mustard beans;
- khmeli-suneli.
How to quickly cook meat with mustard in the oven
Rinse the meat, remove the chaff and veins. Peel the garlic. Leave small cloves whole, and cut large ones into slices.
Using a thin knife, make small holes in a piece of pork and insert pieces of garlic into them. Rub the meat with salt, coat it with mustard and roll in spices.
Place pork on a sheet of foil and seal to create an airtight envelope. Place it in a frying pan with a thick bottom, pour in water to a height of two centimeters and place in a preheated oven. Bake at 250 C.
It will take about forty minutes to cook the meat. After about half an hour, unwrap the envelope and continue baking, basting with the resulting juice from time to time. Cool, cut into slices and serve hot as a side dish or as an appetizer.
To make the meat easier to cut, place the finished pork under a press and cool. If the piece of pork is lean, fill it with lard, or place thin slices of bacon on top of the meat.
Pork with mustard in the oven (with potatoes)
A simple recipe for a universal dish of pork with mustard in the oven. To reduce the cost, you can take more vegetables.
Ingredients
• 600 g potatoes;
• 3 spoons of mustard;
• salt and other spices.
Preparation
1. Cut the pork into 7-8 slices. It is important that the pieces are across the grain, then the meat will be juicy and tender.
2. Mix mustard with spices and mayonnaise, grease the pork on all sides. Half of the sauce should be gone. Let the meat sit for now.
3. Peel the potatoes, cut them into slices, mix with the second part of the sauce.
4. Cut the onion into half rings and place on the bottom of the greased pan.
5. Spread the pork on the onion in one layer.
6. Now lay out the potato pieces in the sauce.
7. Place the structure in the oven and bake at 180 degrees for about 35 minutes. There is no need to cover it with anything.
8. Grate the cheese very finely. You can take more of it at your discretion.
9. Sprinkle the potatoes with cheese, fry until nicely crusted for another 12-15 minutes, now you can turn up the temperature.
Pork meat with mustard in the oven
Meat with mustard is served as a cold appetizer on a festive table, or hot with any side dish. It can be an excellent alternative to store-bought sausage. You can cook it from pork or beef.
Ingredients
- 700 g piece of pork pulp;
- sea salt;
- six cloves of garlic;
- ground pepper;
- 20 g mustard.
Step-by-step recipe for meat with mustard in the oven
A piece of pork should have layers of fat to make the meat juicy. Peel the garlic and cut into thin slices. We make small cuts throughout the entire piece of meat and insert a piece of garlic into each piece.
Coat the pork on all sides with mustard. Place on a sheet of foil and wrap. Transfer to a heat-resistant form.
Place the meat in an oven preheated to 180 C for an hour. About ten minutes before the end of cooking, unwrap the foil and continue baking until an appetizing crust forms. Cool and cut into not too thin slices.
Mustard can be of any severity. If you don't have a whole piece of meat, you can take chopped fillet, fold it and wrap it tightly in foil. During the baking process, the pieces will be “compressed” and the meat can be cut into slices.
