This dish cannot be called healthy or dietetic, but sometimes you want to pamper yourself with something delicious. We can say that this is the original way of cooking the familiar roast.
Pork with potatoes in the oven in the sleeve - the basic principles of cooking
The choice of products depends on how juicy and tasty the dish is. For cooking it is better to use pork neck or tenderloin with layers of fat. When choosing, pay attention to the meat had an elastic, dense structure and was not weathered. It is advisable to take fresh or chilled pork.
A piece of meat is washed under a stream of warm water, cut off the film and excess fat. Then dry it and cut into small pieces.
Potatoes are peeled, washed and cut into not too large chunks. In addition to potatoes, onions are used in cooking, garlic and other vegetables.
Pork with potatoes in the oven in the sleeve is a meat dish, potato side dish and sauce.
To dry the dish, add tomato paste, sour cream or mayonnaise.
Spices and mustard will give spice. Cooking in the sleeve will keep the taste, aroma and juiciness of the products.
Recipe 1. Pork with potatoes in the oven in the sleeve
Ingredients
900 g pork neck or tenderloin;
bulb;
eight tubers of potatoes;
sea salt;
four cloves of garlic;
freshly ground pepper and seasonings for meat.
Method of preparation
1. Rinse a piece of pork under a stream of warm water and thoroughly clean out the tendons, films and excess fat. Drain the meat with a kitchen towel and cut into chunks of medium size.
2. Peel the potatoes, wash and cut them into small chunks.
3. Rinse the cleaned onion and chop into thin half-rings. 4. Put the pork and potatoes in a deep bowl.
5. Free the garlic from the husk and pass it through the garlic press directly into the bowl of meat and vegetables. Season everything with spices, salt and freshly ground pepper. Stir with your hands.
6. Put all the ingredients in the baking sleeve, pour in some warm water and tie the edges of the sleeve with thread or special clips. Put it on the deco, covered with foil and send to the oven heated to 180 degrees. Twist the temperature to 170 ° C and cook the pork for about forty minutes.
Recipe 2. Pork with potatoes in the oven with mustard
Ingredients
700 g pork pulp;
sea salt;
800 g of potatoes;
black pepper;
carrot;
60 grams of French mustard beans;
spices;
two red onions;
90 ml of olive oil;
garlic - three cloves.
Method of preparation
1. Clean the chives from the peel. Mix olive oil with mustard and squeeze garlic through the garlic press into this mixture. Season everything with black pepper, spices and salt. Stir.
2. Rinse the pork flesh, dry with a kitchen towel and cut into fairly large pieces.
3. Red onions clean, wash and chop thin half rings. Onions and meat put in a bowl, pour the marinade, mix and leave to marinate for two hours.
4. Cut the peeled potatoes and carrots into not too large chunks. Add to the meat and mix.
5. Cut off the sleeve of the required length. Tie one edge tightly with a special clip or thread. Put the meat in the sleeve with the vegetables, and fasten on the other side. We lay out the sleeve on the deco perforated seam up. Sent to preheated oven for 50 minutes. Cooking at 190C.
6. Carefully cut the sleeve and lay out the finished dish on a wide deep plate. Sprinkle with finely chopped greens and serve.
Recipe 3. Pork with potatoes in the oven with mayonnaise
Ingredients
mayonnaise - 100 ml;
pork neck or tenderloin - kilogram;
oil plum - 50 g;
potatoes - a kilogram;
two medium carrots;
onions - three large heads.
Method of preparation
1. Rinse the pork tenderloin, cut off all the excess and dry it with a towel. Cut the meat into small slices.
2. We clean vegetables. Chop the potatoes in small cubes. Bulbs cut in half and chop into thin half-rings. Slice the carrots.
3. Place the meat and all the vegetables in a container, season with salt and pepper. Add mayonnaise. Stir.
4. Sleeve tightly fastened with a clip or thread. We put in the resulting “bag” meat with potatoes and vegetables. Tie the sleeve on the other side and put it on the baking sheet. We bake for an hour at 180C. Then take out the baking sheet, gently cut the hands and put in the oven for another ten minutes so that the dish is covered with an appetizing crust.
Recipe 4. Pork with potatoes in the oven in a sleeve with prunes
Ingredients
kilogram of pork tenderloin or neck;
black pepper;
two large potatoes;
curry;
300 g of prunes;
coriander;
sea salt;
garlic - three slices.
Method of preparation
1. Well wash the pork pulp. We spread a piece of meat on a napkin, wait until it dries slightly, and rub curry, black pepper, salt and spices. Leave the pork to rest for ten minutes.
2. Wash the prunes and soak them in warm water for 20 minutes. Then pour the infusion, rinse it again, wring out and remove the bones.
3. Cut the peeled garlic cloves into small slices. Potato tubers clean, wash and cut into four parts.
4. We take a piece of pork, make transverse cuts along the entire length. In each insert prunes with garlic plates.
5. Cut off the sleeve of the required length, tie it on one side and put in it a piece of pork stuffed with garlic and prunes. Put potato slices on both sides. Tie the sleeve on the other side and shift to the baking sheet. 6. Bake the meat in the oven for 50 minutes. The temperature should be 180 degrees. Then take out the baking sheet with the sleeve, pierce it in several places with a fork and put it back in the oven so that it will brown. Put the finished meat and potatoes in a dish, cool slightly, cut into slices and serve.
Recipe 5. Pork with potatoes in the oven in the sleeve with summer vegetables
Ingredients
400 g pork neck;
five potatoes;
spices;
300 g of cauliflower;
two bulbs;
two small zucchini;
two medium carrots.
Method of preparation
1. Wash the meat in warm water, dry it with a napkin, cut off the film, excess fat and streaks. Pork cut into small chunks, put on a plate, salt, stir and leave for 15 minutes in the cold. Turn on the oven at 200C.
2. Peel the carrot, wash it and cut it into thin half rings. Using a sharp knife, peel the potatoes off the potatoes, rinse well and chop into straws. Wash squash under running water, wipe with a kitchen towel and cut off the tips. Cut off the peel. If the zucchini is young, the vegetable can not be peeled. Pulp zucchini cut into cubes.
3. Rinse the cauliflower and pour boiling water over it. Parse the vegetable into small inflorescences.
4. Fold all the vegetables into deep dishes. Season them with pepper and salt. Stir.
5. Measure out a little more than a meter of a sleeve. Tie one edge tightly and fold vegetables into it. We take the second edge and shake well. Add the meat to the vegetables from the fridge and pull them again to distribute the meat evenly over the vegetables. We make several punctures for steam.
6. Put the sleeve on the baking sheet and cook for an hour at 180 degrees. We take out the sleeve with the finished dish, shift it into a heat-resistant form, cut it and gently turn it over.
Recipe 6. Pork with potatoes in the oven in a sleeve with sour cream
Ingredients
pork pulp - 400 g;
black pepper;
pork tenderloin - 400 g;
sea salt;
sour cream - 150 ml;
onions - 100 g;
greenery;
carrot - 100 g
Method of preparation
1. Peel the peeled potatoes. Wash the vegetable and cut it into large enough chunks. Put in a deep bowl.
2. Rinse the pork, dry with a napkin, cut off the films and streaks. Cut the meat into cubes of the same size as the chunks of potato. Add meat to potatoes.
3. Peel the onions and chop into half rings. Add it to a bowl of potatoes and pork.
4. Cut the peeled carrots in half lengthwise and crumble into thin half rings. Rinse and shred the greens. Add everything to the bowl with the rest of the products. Season with pepper and salt. Add sour cream and mix.
5. Cut the sleeve to the required length. Tie it from one edge, put the meat with vegetables in it, fasten the second edge and pull it up. Put the sleeve on the baking sheet and cook for an hour at 180 degrees.
Pork with potatoes in the oven in the sleeve - tips and tricks
Take pork with layers of fat, you can use ribs.
Marinate the meat in spices or sauce.
Cut potatoes and meat into equal slices.
To make the dish covered with a golden crust, cut the sleeve and put the dish in the oven for another ten minutes.
