Pork ham in foil: video, step-by-step cooking recipes

Pork ham in the oven in foil – a homemade substitute for store-bought sausages. At the same time, it is more healthy and tasty, consisting only of meat and aromatic spices.

How to cook pork tenderloin in the oven in foil

Pork ham in foil is ideal for cooking at home. Baking meat is easy, even if you do it for the first time, and the result is excellent. But it is important to know some subtleties.

Boiled pork – a versatile meat dish suitable for any occasion

Boneless pork in one piece weighing from 1 to 3 kg is best suited for cooking boiled pork in the oven in foil. It is desirable that there are no streaks, but a little fat is necessary. It can be a ham, neck and other parts. Ideally, the meat should be chilled, not frozen.

The marinade is very important for pork tenderloin in foil. It can be dry or liquid. The pulp is rubbed with spices, stuffed, soaked. Using just garlic and a minimal set of seasonings, you can get an excellent result. The main thing is to let the pork brew and soak up the flavors.

Pork ham recipes in foil

There are many recipes for homemade pork in foil. But the essence of this dish is roasting meat in the oven in one piece in its own juice.

Spices for pork ham in foil are very different. Most often, pepper, bay leaf, fragrant herbs, coriander, cloves, suneli hops, paprika, turmeric and others are used.

From carbonates

For 1 kg of carbonate you will need:

• 1 tsp cayenne pepper, dry Italian herbs and paprika;
• 5 cloves of garlic;
• ½ tsp turmeric;
• 10 juniper berries;
• 1 tsp natural honey;
• 2 tbsp. l. sunflower oil;
• 15 g salt;
• 2 tsp mustard;
• 2 g ground black pepper.

Procedure:

1. Rinse pork, pat dry with paper towels.
2. Slice the garlic cloves lengthwise.
3. Make cuts in a piece of carbonate and lay juniper berries and pieces of garlic in them. Rub the pork with salt and ground pepper.
4. In a bowl, mix the Italian herbs, cayenne pepper, paprika, and turmeric.
5. Pour in vegetable oil, pour a little salt.
6. Add honey and stir.
7. Lubricate the carbonate on all sides with mustard, then with the prepared mixture with spices.
8. Fry the pork on all sides in a hot frying pan so that a crust forms and the juice remains inside.
9. Wrap the piece in two layers of foil. Place in a baking dish or on a baking sheet and place in the oven for 2 hours. The cooking temperature of boiled pork is 100 degrees.
10. Remove the finished dish from the oven, unfold, pour over the resulting juice, increase the temperature to 200 degrees and bake for 30 minutes without foil to get a fried crust.

When the boiled pork has cooled, cut it into slices and serve with black bread.

From pork ham

For cooking, you need 1,2 kg of pork ham, 1,5 tbsp. l. mustard, 5 cloves of garlic, half a carrot, 2-3 bay leaves and spices to taste (ground pepper and salt).

Procedure:

1. Scrape the ham, rinse lightly with water and pat dry with a paper towel.
2. Grate the ham with spices, put in a suitable saucepan and refrigerate for 24 hours.
3. The next day, cut the garlic and carrots into circles.
4. Remove the ham from the refrigerator, make deep cuts in it, stuff with garlic and carrots.
5. Lubricate the entire piece with mustard and rub thoroughly over the entire surface.
6. Put the pork on 2 layers of foil, add a bay leaf to it and wrap it tightly so that the juice that stands out does not flow out.
7. Put the wrapped piece on a baking sheet and place in the oven for 1,5 hours. Roasting takes place at 180 degrees.
8. Remove the baking sheet from the oven and check if the pork is ready. To do this, you need to carefully pierce the foil and meat with a knife, see what kind of juice stands out. If it is transparent, then the dish is ready. If in doubt, return to the oven for another 15-20 minutes.
9. Unwrap the cooked pork and let it cool.

Serve sliced ​​meat with fresh herbs

Pork neck in foil

It is believed that pork neck boiled pork in foil turns out to be especially juicy and tender.

You will need very few ingredients. Only 1,5 kg of pork neck, ground pepper, 2 heads of garlic and salt.

Procedure:

1. Peel the garlic and rinse under running water.
2. Clean the pork with a knife, rinse, pat dry with a napkin. Grate with ground pepper and salt.
3. Stuff the neck evenly with garlic, piercing it with a knife and pushing the cloves along the blade.
4. Wrap a piece of pork in several layers of foil so as not to lose meat juice.
5. Preheat the oven to 180 degrees. Place a bundle of meat in it on a baking sheet. Bake for two hours. Then turn off the heat and leave the pork in the oven for another hour.

Ready-made boiled pork turns out to be incredibly soft, juicy, filled with the aroma of garlic.

Pork loin recipe in foil

The preparation of the dish consists of 3 stages: mixing the marinade components, keeping the pork in it, baking in foil.

For 1 kg of pork loin, you need to prepare the following ingredients:

• 1 st. l. sunflower oil;
• 1 Art. l soy sauce;
• 100 g adzhiki;
• 1 Art. l. natural honey;
• 1 Art. l. lemon;
• 1 Art. liter. mustard;
• 1 Art. l. ground paprika;
• 1 Art. l. sunel hops;
• 1 Art. l. dried parsley;
• 6 cloves of garlic;
• 1 tsp. salts;
• 1 tsp. nutmeg

Boiled pork can be prepared from bone-in loin

How to prepare the marinade:

1. Mix all the dry ingredients of the marinade and adjika in a suitable container.
2. Add oil, soy sauce, mustard and honey.
3. Squeeze the lemon juice, squeeze the garlic and mix thoroughly.

Marinating order:

1. Cut the loin on the bone into several large pieces, without bringing the knife to the end so that the portions remain connected.
2. Thoroughly grease the pork with the prepared marinade on all sides and in the cuts.
3. Allow to soak for 1,5-2 hours at room temperature or refrigerate for 12 hours. The second option is preferable.

Baking rules:

1. Wrap the pickled loin in 3 layers of foil, wrapping all the edges well so that the liquid cannot leak out.
2. Put the bundle on a baking sheet, place in a cold oven with a temperature set to 100 degrees and heat for about 10 minutes.
3. Increase the heat to 180 degrees, cook for 1,5 hours.
4. Reduce the temperature to 160 and bake for another 20 minutes.
5. Remove the pork from the oven, unwrap and cook uncovered for another 20 minutes to form a delicious, fried crust.
6. Remove the baking sheet, carefully wrap the meat in foil and let cool in the oven off. Then put in the refrigerator.

It is better to eat boiled pork completely chilled, standing in the refrigerator and soaked in juice and flavors.

Pork shoulder ham recipes in foil

This foil-wrapped pork tenderloin recipe has an appetizing topping of tomato sauce and spices.

The amount of ingredients is calculated for 2 kg of meat.

For the marinade you need to prepare:

• 4 tbsp. l. coarse salt;
• 5 cloves of garlic;
• 1 tsp each of basil and oregano;
• 3 laurel leaves;
• 1 orange;
• 1 lemon;
• to taste black and red hot pepper;
• carbonated water.

For the coating:

• 1 st. l. tomato paste or ketchup;
• 2 tsp coriander;
• 3 Art. l soy sauce;
• 3 Art. l olive oil;
• 1 tsp red paprika.

So that the pork does not lose its shape during baking, it is tied with twine

Procedure:

1. Wash the shoulder blade, blot it and tie it with a strong thread or twine.
2. Pour all dry seasonings into the container for preparing the marinade, add bay leaf, crushed garlic, oranges and lemons cut into quarters, salt dissolved in a small amount of lukewarm water. Pour in soda and stir.
3. Put a piece of meat in a suitable size container or a tight large bag, pour over the marinade and leave for 6 hours in the refrigerator.
4. Dry the pickled spatula, put on a piece of foil.
5. Prepare the coating: mix the tomato, soy sauce, oil, coriander and paprika, mix. Apply the mixture to the piece of meat.
6. Wrap pork in foil in 2-3 layers, place in the oven. It will take 2 hours to bake. The cooking temperature is 200 degrees. After that, you need to unfold the foil and hold the boiled pork in the oven for another 10 minutes, so that it is reddened.
7. Remove the twine from the finished product, put in the refrigerator.
8. Serve cold. Remove the released juice in the refrigerator – it will make a jelly-like mass that can be served with meat.

with Provence herbs

The recipe will require:

• 1,2 kg of pork (neck, ham);
• 4 tsp Provence herbs;
• 4 Art. l olive oil;
• 4 tbsp. l. balsamic vinegar;
• cloves;
• salt;
• a mixture of peppers.

Procedure:

1. Wash the pork, blot it with a napkin, pull it with twine so that it retains its shape.
2. Sprinkle the piece with a mixture of peppers and coarse salt, rub into the pulp. Turn over to the other side and do the same so that all the meat is covered with spices.
3. Spread the herbs de Provence over the surface of the pork.
4. Mix olive oil and balsamic vinegar and pour generously over the piece of meat, helping to distribute with a spoon.
5. Place in refrigerator for at least 4 hours.
6. Get a marinated piece of pork, stick a clove into it.
7. Wrap the meat in several layers of foil.
8. Put in a baking dish.
9. Cook in a preheated oven at 180 degrees for 2 hours.
10. Remove, unfold the foil, leave for another 10 minutes to form a golden crust.

Herbes de Provence aroma goes well with pork

Variant with mustard and basil

For 1 kg of pork ham, you need 6 cloves of garlic, 3 tbsp. l. spicy mustard and vegetable oil, to taste salt, dried basil and ground pepper.

Procedure:

1. Peel the garlic, cut large cloves in half.
2. Stuff the ham with garlic, having previously made incisions in it with a sharp knife.
3. Mix oil, mustard, ground pepper, basil and salt.
4. Brush the pork with the marinade so that it is covered on all sides.
5. Put in the refrigerator for 2 hours.
6. Wrap the pickled ham in 2 layers of foil, send to a baking sheet and into the oven.
7. Bake boiled pork for 2 hours at a temperature of 190 degrees.

Mustard adds spice to meat and softens it

With prunes and soy sauce

Dried fruits give pork a pleasant sweetish taste. If desired, dried apricots can be used instead of prunes.

For 1,5 kg of meat you will need:

• 100 g prunes;
• 50 ml of soy sauce;
• 1 tsp suneli hops, ground black pepper, coriander;
• 4 cloves of garlic;
• 2 tsp mustard;
• ½ tsp ground chili.

Procedure:

1. Prepare meat.
2. Chop the peeled garlic and prunes. Stuff the pork.
3. Mix soy sauce and mustard, add black pepper, coriander, chili, mix.
4. Coat a piece of meat with the prepared mixture and put in the refrigerator for 12 hours.
5. The next day, wrap the pork in foil (2-3 layers).
6. Place in oven and bake for about 2 hours. To get a beautiful color of boiled pork, remove the foil and cook it for another 10 minutes.
7. Wrap in foil, place under a press until cool.

Boiled pork with prunes – a good option for a festive table

With garlic and paprika

For 1,5 kg of pork in one piece, you need 5 cloves of garlic, half a white onion, 2 tsp each. ground coriander and black pepper, 4 tsp. smoked paprika, 2 tbsp. l. olive oil, ½ tsp. hot red pepper, salt to taste.

Procedure:

1. Grate onion and garlic, put in a bowl, add paprika, hot red pepper, coriander, salt and black pepper. Pour in the oil and mix well.
2. Prepare the meat: wash and pat dry with paper towels or a towel.
3. Lubricate the piece on all sides with the prepared mixture. Marinate in a cold place for several hours. Half an hour before cooking, take it out of the refrigerator and hold at room temperature.
4. Prepare the foil in 2 layers, put the pork on it, pack it properly and place it in the oven for baking. Cooking temperature – 190 degrees, time 1,5 hours.
5. Pierce the meat with a knife. Light transparent juice is a sign of readiness.
6. Unfold the foil, pour over the boiled pork with the resulting liquid and put in the oven for another 15 minutes so that it is browned. Then wrap again and let cool.

Paprika will give the meat a rich color

Cooking tips

To get a tasty and juicy pork tenderloin in foil, you need to follow the following rules:

1. Send the meat to a preheated oven.
2. Lightly fry before baking to seal in the juices.
3. Let the pork cool in foil.

Conclusion

Pork ham in the oven in foil is a real find for meat lovers. This dish is suitable for weekdays and for a festive table.