Homemade pork ham in the sleeve

Cooking delicious meat in a modern kitchen is quite simple. Pork ham in the oven from pork in the sleeve turns out to be very juicy and fragrant. A large number of recipes will allow everyone to choose the perfect combination of ingredients that meet the taste preferences of the family.

The secrets of cooking pork pork up your sleeve

Initially, the recipe was a long roasting of bear meat in the oven. Over time, beef and pork began to be used for boiled pork – they are more juicy and easily accessible. It is important to choose the freshest meat for the dish. It should be a uniform pink color without damaged areas, have a pleasant smell.

It is also worth responsibly approaching the choice of pork cut. It is not recommended to take the tough meat of the shoulder or the front of the ham. It is better to abandon the low-fat loin, preferring the pork neck – it has the perfect combination of fat in relation to muscle tissue.

The next important part of cooking boiled pork in the sleeve is the pork marinade. To make the delicacy more juicy, the meat is soaked for a long time. For 1-2 kg, on average, it takes from 4 to 8 hours of exposure to brine. Salt, sugar, bay leaf and peppercorns are used as the basis for the marinade. More exotic recipes may include herbs de Provence, citruses, and mustard.

Sleeve allows pork to retain juiciness during long cooking

An obligatory component of almost any boiled pork recipe is garlic. This spice not only improves the aroma of the finished dish, but also makes the taste of the meat itself more vivid. Each slice is cut into several large pieces, which are inserted into small depressions in the pork. Some housewives recommend stuffing the future delicacy with garlic a few hours before cooking.

In order for the meat to remain juicy during the baking process, various methods are used – from foil to baking sleeves. The latter are more preferable, as they provide maximum tightness. Using a sleeve ensures that there is no need for subsequent cleaning of the baking sheet from grease and burnt food.

Recipes for homemade pork tenderloin in the sleeve

Proper baking technology is the key to a delicious finished product. The marinated part is placed in a baking sleeve, after which its edges are hermetically pinched, leaving some air inside. Further cooking time and temperature completely depends on the selected recipe.

Pork is good because it goes well with a wide variety of ingredients. Depending on the recipe used, the list of products can vary significantly. Mustard or garlic are most often used to bake pork ham in a sleeve, but there are also more original recipes with cumin, thyme and lime juice.

A simple recipe

The easiest cooking method involves long-term soaking of meat and subsequent baking. The first task is to prepare the marinade. For him use:

• 2 L of water;
• 2 tsp. salts;
• 1 Art. liter. sugar;
• 2 laurel leaves;
• a couple of peppercorns.

Long marinating guarantees the juiciness of the finished dish

Combine all ingredients in a small saucepan and bring to a boil. After 5 minutes of active bubbling over medium heat, the liquid is removed and cooled. Pork is placed in it and left in the refrigerator overnight. When using large pieces of the neck, pickling can last up to 2-3 days.

The prepared pork is wiped with a paper towel, then stuffed with chopped garlic. The meat is laid out in a baking sleeve, the edges are pinched and placed on a baking sheet. Boiled pork is baked for 2-2,5 hours at a temperature of 170 degrees. Do not immediately tear the sleeve after removing it from the oven – you can burn yourself with hot steam.

With mustard and honey

Many housewives, when using such a set of ingredients, refuse to pre-marinate. If you cook the right coating, the dish will turn out very juicy and fragrant. To make pork ham in a sleeve in this way, use:

• 1 kg neck;
• 2 st. l. honey;
• 1 st. l. table mustard;
• 1 tbsp. l Dijon mustard;
• 4 garlic cloves;
• salt to taste.

Honey and mustard – the key to a bright crust on the finished dish

In a separate bowl, mix 2 types of mustard and liquid honey until smooth. Pork is stuffed with garlic and rubbed with salt to your liking. Then the dish is generously smeared with the prepared mixture so that it is completely covered. The future boiled pork is laid out in a baking sleeve, sealed and placed in the oven for 2 hours at 180 degrees. The dish is served both hot and cold.

With mayonnaise

You can cook delicious pork in your sleeve without combining several complex ingredients for coating. You can get ruddy meat using regular or olive mayonnaise. Boiled pork in this case requires preliminary soaking in brine from 1 liter of water with 1 tsp diluted in it. salt and 1 tsp. Sahara.

Among the other ingredients needed to prepare a delicacy, there are:

• 1 kg of pork pulp;
• 100 ml of mayonnaise;
• salt to taste;
• 3 garlic cloves;
• ground pepper.

To make boiled pork in mayonnaise more juicy, it is marinated for at least 5-6 hours

To prepare the dressing, mayonnaise is mixed with crushed garlic, salt and pepper. The meat is wiped from the remnants of the marinade and smeared with the cooked mass, after which it is hermetically closed in the sleeve. The future boiled pork is baked for 2 hours at 160-170 degrees until fully cooked. The dish is sliced ​​and served with a side dish of baked potatoes.

With garlic and thyme

The use of aromatic herbs allows you to turn baked pork into a real delicacy. In the conditions of a sealed sleeve for baking, the meat is completely saturated with odors.

To prepare such a dish you need:

• 1,5 kg neck or ham;
• 6 cloves of garlic;
• 3 thyme sprigs;
• salt to taste;
• 1 Art. l sugar;
• 1 bay leaf.

Before cooking, the pork is wiped with a paper towel to remove excess moisture.

First you need to prepare the marinade for pork. To 1 liter of water add a tablespoon of sugar, bay leaf and a little salt. The resulting mixture is boiled for a couple of minutes, then cooled and the meat is transferred into it for 5-6 hours. After that, the pork for boiled pork is wiped dry, stuffed with garlic and sprinkled with chopped thyme. The meat is placed in a sleeve, put in the oven for 2,5 hours at 160 degrees. The finished product is slightly cooled and only after that the sleeve is pierced.

With carrots and garlic

Pork is stuffed with carrots so that during cooking it saturates the meat with its juices. For the recipe use:

• 1,5 kg pork neck;
• 4 large carrots;
• 1 garlic head;
• salt to taste;
• marinade seasonings.

Pour 1 liter of water into the pan, add a teaspoon of salt and sugar, as well as a few peppercorns. The liquid is brought to a boil, then cooled and the meat is marinated in it for 6 hours. After that, it is dried, shallow cuts are made over the entire surface, putting a little fresh garlic into each, rubbed with coarse salt.

Carrots go great with lean pork.

Carrots are peeled and cut into cubes. They also stuff meat with it. Baked pork is laid out in a sleeve, after which the package is sealed and placed in an oven preheated to 180 degrees for 2 hours. The finished dish is served hot with a side dish of carrots.

with Provence herbs

While the use of thyme to cook boiled pork in the sleeve makes for a great dish, the complex set of seasonings turns the meat into a real aromatic masterpiece. You can use a ready-made set of Provencal herbs, but it is better to use fresh ingredients.

Most suitable for ham are:

• rosemary;
• thyme;
• basil;
• peppermint;
• marjoram.

Provencal herbs turn boiled pork into a real culinary masterpiece

Herbs are mixed in small amounts in a mortar, crushing them with a pestle until smooth. She rubs a previously marinated piece of pork weighing 1-1,5 kg, additionally stuffed with garlic. The future boiled pork is placed in a baking bag, which is sent to the oven for 3 hours at a temperature of 160 degrees.

With lime and cumin

As a marinade for meat, you can use not only the traditional mixture of salt, sugar and bay leaf. You can soften pork for boiled pork in a sleeve using lime juice and cumin. Juice is squeezed out of 2 citruses and mixed with 1 tsp. seasonings. Coat the meat with the resulting liquid and leave to marinate for about an hour.

Pork in lime juice becomes very juicy and tender

The finished meat is stuffed with garlic, rubbed with a small amount of coarse salt and laid out in a baking sleeve. It is placed in the oven for 2 hours at 180 degrees. The finished product is perfect not only hot, but also as a cold appetizer or meat for sandwiches.

Conclusion

Oven baked pork in a sleeve is perfect as a main dish not only for a family dinner, but also for a festive table. Refined cooking technology allows you to get fragrant and incredibly juicy meat without resorting to exotic recipes.