Meat baked in foil cooks faster and stays juicier. In foil, you can cook chicken, fish, and, of course, pork, adding various seasonings and spices to it.
How to bake pork in foil: video
Pork with prunes
You will need: – 1 kg of pork tenderloin; – 150 g of prunes; – 2 sour apples; – 50 g of butter; – 3 tbsp. l. sour cream; – 1 tbsp. meat broth; – 800 g of potatoes; – 300 g of fresh mushrooms; – 1 onion; – 100 g of lard; – a pinch of ground ginger; – salt and freshly ground black pepper.
Wash the pork, remove films and excess fat. Beat the meat, salt and pepper on both sides. Soak prunes in boiling water. Peel the apples and cut into wedges. Put apples and prunes in the middle of the broken layer of meat, sprinkle with ginger. Roll the pork into a roll, secure it with threads, brush the meat with sour cream, then wrap it in foil. Preheat oven to 180 degrees. Place the pork wrapped in foil in a fireproof dish. The meat will need to be baked for at least an hour.
Cook the side dish separately. Peel the potatoes and cut into medium cubes. Peel and chop the onion as well. Cut the mushrooms into wedges. Heat the butter in a skillet and fry the onion in it for 4-5 minutes. Then add the mushrooms and cook for another 5-6 minutes. Pour in the potatoes with finely chopped bacon, fry for the same amount of time. Salt the semi-finished garnish and pour over the meat broth, simmer until tender.
Cut the pork roll into slices and serve with the stewed potatoes. The best accompaniment to this dish is a light white wine from the Rhone Valley.
Another suitable side dish for meatloaf is french fries or assorted vegetables such as cauliflower, carrots, green beans.
You will need: – 1,5 kg of pork tenderloin; – 4 carrots; – 4 large tomatoes; – 2 zucchini; – 4-5 cloves of garlic;
– 3 bell peppers; – cumin; – dried rosemary; – olive oil; – salt and freshly ground black pepper.
Cut the pork into portions, beat slightly, salt and pepper. Heat olive oil in a skillet and fry each piece in it for 4-5 minutes, until half cooked. Sprinkle the meat with rosemary and cumin and wrap in foil. Bake in an oven preheated to 180 degrees for half an hour.
To add an additional flavoring nuance, you can grease the meat with honey before baking.
Cook the side dish separately. Peel the carrots and zucchini and cut into slices. Heat the olive oil in a skillet and fry the vegetables in it for 4-5 minutes. Peel the bell peppers, cut into strips and add to the zucchini and carrots. Chop the garlic and add it to the pan as well. Put the tomatoes in boiling water, peel them off and chop the pulp, then add it to the rest of the vegetables. Simmer the garnish for 15-20 minutes.
If a vegetable side dish is not enough for you, boil long-grain rice separately, salt it, season with a little butter and serve with pork and vegetables. Connoisseurs of French gastronomy should accompany this dish with a glass of Provençal rosé wine.