Nobody was indifferent to tender tender pork baked in the oven in French. With tomatoes or mushrooms, fragrant pieces of meat, hidden under the golden crust of mozzarella or parmesan.
This recipe has nothing to do with French cuisine. There is a similar dish there, but very remotely similar. But we got accustomed to this name and prepare it all, well, or almost everything.
How to cook pork in French oven
Initially, in the classic version of the recipe, there were only four main components:
- Meat
- Onions
- Mayonnaise
- Cheese
Introduce diversity, then our popular quality. Now French pork can be equipped with many, sometimes quite unexpected ingredients. Of course, how to do without potatoes. In order not to think separately about the side dish, you can do everything at once, in one baking sheet and in a short time.
There are several rules to get tasty and juicy meat. One of the most important - the choice of products, with him, perhaps, let's start.
Choose pork is not too fat, but not lean, otherwise the dish will turn out dry. You can take a tenderloin or neck with a layer of fat.
To make the meat tender and juicy, it is not necessary to marinate, just enough to beat off. It is better to do this through food film so that the pieces do not spread.
Chops are placed on the baking sheet close to each other, otherwise the edges will be dry or burned.
If you are going to cook pork with tomatoes and cheese lined with a thin layer, then it will take thirty minutes for baking. If you are going to make a hearty dish with potatoes and mushrooms, then the cooking time will take forty to fifty minutes. Before cooking, cover the baking sheet with foil, crimping it along the edges, for about ten minutes before the end of cooking, we remove the foil so that the cheese comes in a crust.
For cooking pork with potatoes, you need to add a little water or cream so that the potatoes are steamed and not left raw.
For a recipe with mushrooms, you can take marinated champignons, fresh or frozen forest mushrooms, if they have been boiled before freezing.
Pork in French style in the oven with tomatoes and cheese
The recipe for ripe, fleshy tomatoes is both growth and incredibly tasty. For such a dish you can take not only pork, but also veal or poultry, chicken or turkey.
We'll take:
- Eight hundred grams of pork tenderloin
- Three medium tomatoes
- Two large bulbs
- Two thirds glasses of mayonnaise
- Two hundred grams of hard cheese
- Teaspoon freshly ground pepper
- Half a teaspoon of regular salt
Cooking process:
Meat will wash and dry. It is necessary to cut it with the same “patches”, about a centimeter thick. Usually it turns out eight pieces, just fit on a large baking sheet.
We beat off pieces, having covered with a food wrap. We're not beating too hard to get a half centimeter thick patties. Salt them and pepper them, spread them on a baking sheet close to each other.
Onion cut into thin feathers and evenly spread on the burgers. Tomatoes are best chosen in such a size that the diameter coincides with the chopsticks. We cut them in half a centimeter circles, by the number of pieces of meat.
Tomatoes are thickly poured over mayonnaise. If mayonnaise does not suit you for any reason, replace with another sauce. We sometimes make sour cream with a drop of tiriyaki, it turns out sharp and tasty. The final step is a layer of ground cheese. Better thicker, so tastier. We will bake in an oven heated to 180 degrees. I always cover the baking sheet with foil so that the meat is well cooked and the cheese is not too roasted. After 20-25 minutes, remove the foil and leave it in the oven for another ten minutes. Serve the most delicious pork with vegetables and basil.
Pork in French with potatoes and cheese crust
Pork with potatoes is a classic of the genre. This recipe can be called basic, traditional. If desired, you can add to it other vegetables, sauces or spices. Here you can dream.
We take:
- Kilo of pork neck
- Eight Medium Potatoes
- A glass of mayonnaise
- Two large onion bulbs
- Three Tomatoes
- Two hundred grams of cheese
- Cook salt
- Pepper mix, meat seasoning
Cooking process:
Cut the meat into one and a half centimeters thick. Season and salt. Onion cut into a thin feather and mix with meat. Leave in the container under the lid for a couple of hours.
Peel the potatoes and cut them into flat slices. Cut the tomatoes in half and cut into semicircles.
We spread a layer of marinated pork, a layer of potatoes on it, if desired, add a little salt and pepper, then lay onions on top, which is marinated together with the meat. Make a mesh of mayonnaise and top all fall asleep grated cheese.
We turn on the oven 180 degrees and heat it well. Baking sheet tightly covered with foil and set to bake for forty minutes. Then the foil will need to be removed to get a crispy crust and bake for about ten minutes.
Pork in French with mushrooms, recipe
This holiday is obtained pork with mushrooms. Most of the time I add champignons, but very well, when there are forest mushrooms, especially white mushrooms, I often cook them in the winter with frozen ones (I have them boiled beforehand). Defrost in this case, you need to advance.
We take:
- Half a kilo of pork sage
- Three hundred grams of champignons or other mushrooms
- Two bulb onions
- Two hundred grams of cheese
- Two hundred grams of mayonnaise
- Cook salt
- Pepper and meat spices
Cooking process:
We wash the meat under running water, after it must be wetted with a paper towel. Cut into pieces in thickness of about a centimeter. We cover with a film and a little otobёm, we will a little salt, sprinkle with spices and leave for a while to lie down.
Ready pieces of meat lay out tightly in a baking sheet. On top of each piece distribute the mushrooms, they need to cut into plates. The next layer will be onions, we cut it very thin. Then we make a scoop from mayonnaise.
Bake the dish will be at two hundred degrees for about forty minutes. Only twenty minutes before readiness we fall asleep a uniform layer of grated cheese. The most delicious is the meat with the heat of the heat.
Pork in French oven in foil
It turns out an incredibly juicy portion dish. We'll have to tinker a bit, but the treat will be very tasty.
We'll take:
- Half a kilo of pork tenderloin
- Six medium potatoes
- One hundred grams of any hard cheese
- Two cloves of garlic
- Two tablespoons of mustard
- Two thirds of a glass of sour cream
- Two large spoons of sunflower oil
- Two teaspoons of granulated sugar
- Cook salt, freshly ground pepper
- Greens
Cooking process:
Meat is prepared and cut into portions (four pieces should turn out). We beat each one through the film, rub it in spices with salt and crushed garlic, and leave it to “rest”.
Slice the potatoes with half a centimeter thick and cook for five minutes, then fold to let the water drain.
Three carrots, onions cut thin feathers. Let in the pan in oil.
Make a sauce of sour cream with mustard, sugar and salt. Stir.
Cut into squares of foil, with a side of thirty centimeters. Put them on the baking sheet. For each lay on a uniform layer of potatoes. Place the potatoes on a piece of meat, then a scoop of mayonnaise, on top of a layer of roasted vegetables. The last is grated cheese. Foil form in the bags.
We turn on the oven at 220 degrees and bake for forty minutes.
Pork in French with mushrooms and potatoes
- Half a kilo of pork neck
- Half a kilo of champignons
- Half a kilo of potatoes
- Three hundred grams of hard cheese
- Two big spoons of mayonnaise
- Salt, spices
- Dry red wine
Cooking process:
Rinse the meat under running water and dry. Cut into pieces two centimeters thick. Fold in a wide bowl and sprinkle with wine, then prisol each piece and rub it with spices.
Chop the potatoes. Mushrooms need to be cleaned and also cut into thin slices, onions with feathers. Fry the champignons with onions in a pan in the oil.
Put the potatoes on a greased baking tray. Top with slices of meat, mushrooms and onions on them, then we make a mayonnaise screed and sprinkle a layer of grated cheese. Bake forty minutes at two hundred degrees.
French Pork with Potatoes and Tomatoes
Wrap-up recipe, when you do not know what tasty and quick to feed your home, with pork potatoes and tomatoes, it turns out nourishing and juicy. Well, you can dream up.
We take:
- Half a kilo of boneless pork shoulder
- Three large potatoes
- Two large or three medium tomatoes
- One large onion
- Two hundred grams of hard cheese
- Two thirds glasses of mayonnaise
- Rosemary, Pepper Mix, Cook Salt
Cooking process:
Wash and dry the meat, cut into small pieces, potatoes into thin slices, onion, and tomatoes and slices.
The bottom of the form is lined with foil and greased with mayonnaise. We spread the meat, add spices, then potatoes, onions and grated cheese on it, tomatoes on top, the last layer is a mayonnaise screed. You need to bake for about forty minutes at 180 degrees.
