Rub the meat on all sides with it and leave to marinate for minutes, maybe an hour. After time has passed, heat the remaining 1 tablespoon of sunflower oil in a frying pan, carefully so that the hot oil does not splatter, lay out the meat in the marinade and fry on all sides for a couple of minutes - so that a fried, golden crust sets.
While the meat is cooling, prepare the mustard-garlic coating by mixing the mustard with finely grated garlic or passed through a press.
Ingredients and how to cook
Cook at C for minutes. Then we take it out and carefully remove the foil - be careful, there is hot steam underneath. Then cover again with foil and continue baking until soft, you can check with the tip of a knife.
Depending on the size of the piece, it may take more or less time, about minutes. When the meat became soft, I kept it at C for another minute without foil, as I wanted the crust to become crispier.
Let the finished meat sit in the mustard for a few minutes, let it cool so that you can cut it beautifully without burning yourself.
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Oven recipes with photos Simple and delicious recipes in the oven and over the fire. Description Do you like to add brightness to the taste of meat dishes by seasoning a slice of boiled pork or sausage with mustard? The most impressive looking Dijon mustard is the one with grains.
Cooking step by step:
To prepare this simple, but very tasty and satisfying dish, we will need the following ingredients: pork pulp, two types of mustard (table and grain), paprika, odorless vegetable oil (I used sunflower), fresh garlic, salt and ground black pepper.
First, let's make a marinade-breading for the meat. In a small bowl, combine a couple of tablespoons of refined vegetable oil (it is necessary so that the marinade evenly covers the piece of meat), a teaspoon of mustard and paprika, as well as half a teaspoon of salt and a generous pinch of ground black pepper.
We clean and chop a couple of large (or 4-5 small) cloves of fresh garlic - it’s most convenient through a press, but you can also use a fine grater.
Mix everything thoroughly, resulting in a thick and very aromatic marinade paste. Of course, you should adjust the amount of salt yourself, because everyone's tastes are different, and in my recipes I add it to a minimum.
Place the pork fillet (for this recipe I use the neck, weighs 1 kilogram) on a suitable dish or cutting board. Spread the entire marinade on top.
Using your hands, evenly distribute the aromatic paste over the entire surface (top, bottom, sides) of the piece of meat, actively rubbing it into the pork.
We transfer the fillet to a dish in which the meat will spend some time. Apply 2 tablespoons (mine heaped) of French grain mustard to the surface so that it forms an appetizing, even crust.
Carefully cover the meat together with the plate with several layers of cling film and leave the pork to marinate in the refrigerator (you can do it on the balcony, since it’s already quite cold now) for at least 4-5 hours. My meat spent the night in the refrigerator.
Let the meat sit at room temperature for about half an hour to warm it up. After this, cut the cling film: a little meat juice mixed with butter will come out overnight - this is normal.
Take a baking dish and cover it with food foil or parchment. Carefully transfer the meat into the mold, trying not to damage the mustard layer.
Bake the pork in an oven preheated to 250 degrees for 20 minutes, then reduce the temperature to 170 degrees and cook the meat for about 1-1.5 hours. The time for roasting pork in mustard largely depends on the part of the carcass you choose, as well as the size of the piece and the features of the oven. I simmered the meat for exactly 1.5 hours, but the pork neck did not dry out, it turned out very juicy and tender (gas oven, bottom heat, no convection). Let the meat rest in the pan for 10 minutes, after which you can serve.
The appetizing, rosy, crispy mustard crust and juicy meat will be a suitable dish for the holiday table. This pork can be served either hot, cut into thick portions, or chilled - in the form of thin sliced meat. Polinochka, thank you so much for this delicious order. Cook for your health and bon appetit, friends!
Mustard has long been a spice, without which it is difficult to prepare many of the dishes we are familiar with.
Marinades
Home-baked meat is tasty and appetizing. But only various marinades will help give it an exquisite piquant taste. There are a lot of recipes, and to find “yours” you need to experiment a lot. Fortunately, the field for imagination is huge. We suggest considering several recipes for pork marinade with mustard.
Mustard
Mustard is the main ingredient in marinades intended for pork for a reason, as it makes the meat tender and juicy.
To prepare the marinade you will need mustard powder in the amount of 1 tbsp. and 0.5 tsp. freshly ground pepper and curry. Additional ingredients - salt (about 1 tsp) and 1 tbsp. mayonnaise. The spiciness will come from 3-4 garlic cloves passed through a press. This amount of marinade is calculated for 1 kg of meat.
Cooking:
- Mix all ingredients in a bowl until smooth.
- Rub a piece of meat thoroughly on all sides with the resulting marinade, place it in a container, cover with cling film or a lid and put it in the refrigerator for 4-5 hours.
After the time has passed, the meat is baked with mustard and mayonnaise in the oven.
And finally, two more very tasty marinades.
Orange honey mustard
Orange zest. Strange, but it is an excellent component for a meat marinade with mustard. In addition, it goes well with honey and mustard and sets off their aroma.
To prepare the marinade, you need ½ tbsp. mustard.
You can use ready-made, or you can prepare it from powder.
For this amount you should take 1 large orange and 1 tbsp. l. honey (flower or buckwheat). Additionally you need 1 tsp. ground pepper (according to preference, allspice, a mixture of pepper or just black), cumin and 0.5 tsp. salt.
To obtain the zest, the citrus must be washed well, scalded with boiling water, and then zested using a special or regular grater. Place all ingredients in a bowl, mix well and check for salt. If the mixture turns out to be very thick, mineral water will help bring it to the required consistency (1-2 spoons will be enough).
That's it, the marinade is ready and you can spread it on the meat and put it in the refrigerator for an hour.
"Mustard Wine"
Ever thought you could use wine for a marinade? So try experimenting. And prepare mustard sauce for meat with the addition of wine. We are sure that the dish prepared according to this recipe will please absolutely everyone. Wine gives the marinade a spicy taste and makes the meat tender and juicy.
The main ingredients of the marinade are 3-4 tbsp. l. mustard powder, ½ tbsp. white wine (not strong), as well as 5 onion turnips. Salt will help balance the taste.
A washed and dried piece of meat should be thoroughly coated with mustard. The amount of powder can be controlled depending on the size of the pork. In this state, the meat is left for an hour at room temperature. Meanwhile, peel the onion and pass it through a meat grinder. Wine is poured into this slurry, mixed thoroughly and the mixture is rubbed over the meat in mustard and again left to marinate for 2 hours. The final step is to salt the meat and leave it alone for another 30 minutes. That's it, the pork is ready to fry in a frying pan or in the oven.
Meat in mustard, baked in the oven is the signature dish of any holiday table. And the use of various marinades during the cooking process is an opportunity to add new flavor notes each time.
Unusual property of mustard
Pork in mustard is a delicious dish that many of us have heard of. Every cook knows that with the help of this seasoning you can soften any, even the toughest meat. This is due to the high content of essential oils in its composition.
Gourmets know that this spice can be used as a breading, resulting in a tender, aromatic and juicy piece of meat. And if you add a little more spices to the dish during cooking, it will be saturated with their aromas, and the pungent smell will completely disappear. These properties of the famous spice are successfully used by many cooks.
Recipes with mustard
Recipes for cooking meat with mustard are very popular, but pork using the seeds of this spice or ready-made seasoning deserves special attention. The peculiarity of pork is that it is very tender; aggressive processing methods can disrupt the structure of the fibers, which will make the finished product tough. Therefore, cooking pork using hot spices is the very method that protects the pork from drying out and gives the meat a delicate aroma with a faint mustard taste. There are many recipes for pork with mustard, as it is ideal for baking, easy to prepare and enjoys deserved popularity among chefs of various qualifications.
Classical
Pork in mustard can be prepared without any exotic ingredients. To prepare this aromatic dish you need to prepare:
- pork – 200 g;
- salt, pepper to taste;
- vegetable oil for baking;
- table mustard - 2-3 teaspoons.
Culinary secrets
In order to be guaranteed to get a delicious finished dish, you need to know about small tricks that you can use during preparation.
For example, if a piece of pork turns out to be quite lean, you can put thinly sliced pieces of lard on it. At high temperatures, the lard will begin to melt and make the meat softer and juicier.
Lean meat may stick to the foil, especially if the foil is thin. Therefore, before putting the pulp, you need to drop a teaspoon of vegetable oil onto the foil. You can add thinly sliced onions, carrots or a small amount of any vegetables you happen to have at home.
To bake pork well, you must follow several general rules:
- Choose a pitted piece with a small layer of lard on the surface, this will give the meat juiciness.
- Wash the pulp well and be sure to dry with paper towels or blot with a clean, dry cloth.
- Cut the pulp into pieces if necessary.
- Depending on the desired spiciness of the finished dish, choose the type of mustard you need for cooking.
Mustard makes the meat tender, aromatic, it melts in the mouth and delights in taste, especially if it is pork.
It is ideal for baking in the oven, does not require long marinating, has a lot of fans and always turns out! A selection of the coolest recipes and little tricks.
Pork with mustard in the oven - general cooking principles
For cooking in the oven, a boneless piece is usually used, sometimes ribs. It is desirable that there is a small layer of fat on it, which will give the meat juiciness and tenderness. Pork is always washed, dried and only then begins cutting. You can bake meat in whole pieces, medium or small pieces.
Mustard is used for pickling or simply greasing. You can dilute it yourself, buy it in a store, there are many types, differing in the degree of spiciness, the presence or absence of round seeds (Dijon mustard). It is often combined with other ingredients: honey, garlic, soy sauce, fresh and dried herbs. It goes wonderfully with all types of pepper, coriander, and ginger. You can go the simplest route - take a ready-made seasoning from a bag, which is intended for meat, specifically for pork or barbecue. Just remember that it may already contain salt.
Pork with mustard in the oven in large pieces
A version of amazing pork boiled pork with mustard in the oven. It can be eaten hot or cooled and used for meat plates and sandwiches.
Ingredients
• piece of pork from 1 to 1.5 kg;
• 5-6 cloves of garlic;
• 2 spoons of mustard;
• salt and pepper or use seasoning for meat or barbecue.
Preparation
1. Wash the piece. Wipe dry with napkins. If there is a lot of fat, you can cut off some of it, but not all of it. It makes the meat juicier.
2. Peel the garlic cloves and cut into 4 pieces to form elongated cubes.
3. Pour the spices into a bowl, dip a piece of garlic, make a puncture in the meat with a knife, and stuff the whole piece of pork with aromatic garlic.
4. Take mustard. We also add some spices to it at our discretion, rub the piece on all sides.
5. Place in a bowl, cover (you can cover it with cling film), leave for 5 hours in the refrigerator. If you don’t have that much time, keep it warm for an hour.
6. Take it out and rub the mustard over the surface again.
7. Wrap the piece in foil and place the pork in a preheated oven for 80 minutes. Temperature 200.
8. Now we take it out, remove the foil and put the boiled pork back in the oven. Bake for another 15 minutes until golden brown, looking at the color.
Classic recipe for meat in mustard, baked in the oven
Ingredients:
- Meat - 0.5 kg (loin is ideal);
- Grain mustard - 30 g;
- Fresh garlic - 5 cloves;
- Salt pepper.
Rinse the meat and dry it with a clean towel. When the piece is dry, brush it on all sides with salt and pepper.
Peel the garlic, separate the cloves from each other.
Make longitudinal cuts in the loin and stuff it with garlic.
Rub the pork liberally with mustard and leave to marinate for 3-4 hours.
Turn on the oven, heat it to 180 degrees. Place foil on a baking sheet, then wrap it around the meat. Bake for 60 minutes.
You can serve the pork immediately. When it has cooled, you can cut the meat into small slices and put it on sandwiches.
In order not to spoil the taste of meat in mustard baked in the oven, you need to know the secrets of cooking:
1. Pork neck is best suited for roasting. The piece should be of medium thickness, with a small amount of fat.
2. The following spices go well with pork: basil, bay leaf and rosemary.
3. To get a golden crust, you need to open the foil 10 minutes before turning off the oven
The classic recipe is considered the most successful, but you can try other options for cooking pork.
Pork with mustard and honey in the oven
An amazing recipe for pork in honey mustard sauce, which is cooked in small pieces, like a shish kebab. But you can use this marinade for boiled pork, it will also be very tasty.
Ingredients
• 1.5 tablespoons of mustard;
• 0.5 spoons of barbecue seasonings;
• 2 spoons of soy sauce.
Preparation
1. Cut the pork into pieces, as for a classic barbecue on coals. It is important that the meat is dry, that is, after washing, we wipe the pieces with napkins.
2. Combine honey and mustard. If the honey is thick, then melt it, just hold it in the microwave or in hot water for a few seconds.
3. Add soy sauce, spices, mix.
4. Pour the marinade into the meat and stir. Leave for a couple of hours. Can be prepared in advance and kept in the refrigerator.
5. Cut the onion into large half rings. This will be the pork pillow. Place the layer in a greased pan.
6. Stir the meat again to re-coat it with marinade and place it on the onions. Cover the top with foil.
7. Place the pork in an oven preheated to 190 degrees. Cook under foil for 25 minutes, then remove it.
Recipe for aromatic meat in mustard, baked in the oven with spices
This kind of meat in mustard, baked in the oven, can be served on a festive table. Its original crust will definitely attract the attention of guests. Mustard will add spiciness to the dish, and garlic will provide a unique aroma.
Ingredients:
- Pork meat (balyk or neck) - 1 kg;
- Vegetable oil - 30 g;
- Garlic - 6 cloves;
- Grain mustard - 30 g;
- Regular mustard - 30 g
- Bay leaf - 2 pcs.;
- Italian herbs, basil, salt and pepper - to taste.
Cooking method (step by step):
As with other recipes, you first need to rinse and dry the meat.
Prepare the marinade. To do this, you need to mix sunflower oil, salt, allspice and black pepper. Italian herbs and basil are also added there. The bay leaf must be chopped into small pieces and poured into the marinade. Rub the resulting mixture onto the pork.
Let the meat marinate for 60-80 minutes in the refrigerator. While it is preparing, mix two types of mustard with chopped garlic.
Heat a frying pan over high heat and pour some oil into it. Fry the pork on it until golden brown. Usually 2-3 minutes are enough for this.
Wait until the meat has cooled down. Then coat it on all sides with garlic mustard. Place in a baking dish. You can wrap the pork in foil or just cover it with a lid.
The meat needs to be baked for 50-60 minutes at a temperature of 190 degrees. After this, remove the lid (or top layer of foil) and leave the dish in the oven for another 15 minutes. To serve, cut it into small slices and sprinkle with herbs.
This recipe perfectly combines two types of mustard, a variety of spices and pepper. Thanks to them, the meat acquires a special taste and aroma.
Pork with mustard and apples in the oven
A version of festive pork with mustard in the oven, which is cooked and served with apples. The dish is very aromatic, rich, but it is prepared simply and practically does not require your participation. Choose sour apples.
Ingredients
• 800 g boneless pork;
• 2 spoons of mustard;
Preparation
1. Ideally, you need to rub the meat with spices and mustard 2 hours before cooking. But you can do it right before it. Mix everything and carefully process the piece, carefully rubbing the pulp. Transfer to foil.
2. Cut the apples into 4 parts. Then we remove the stub and cut each piece crosswise to form unique triangles.
3. Place the apple slices in an even layer on top of the piece of pork. The fruit should completely hide it.
4. Close the foil, trying not to disturb the apple layer.
5. Place the meat in the oven for an hour, preheated to 190. And enjoy the unique aroma that will appear from the oven.
Meat in mustard with mayonnaise in the oven
Ingredients:
800 grams of pork tenderloin;
50 grams of hot mustard;
Salt and spices to taste.
Cooking method:
1. Dry fresh, washed meat; let frozen meat first thaw on the bottom shelf of the refrigerator.
2. Cut the pork into large slices, one centimeter thick and beat each piece on both sides with a hammer.
3. Thoroughly rub the chopped pieces with a mixture of spices and salt, spread mustard on both sides and place them in a frying pan without a handle or frying pan greased with mayonnaise. The pieces should lie tightly so that there are no gaps left.
4. Grease the top of the dish generously with mayonnaise and bake at 180 degrees for one hour.
Pork with mustard in the oven (with potatoes)
A simple recipe for a universal dish of pork with mustard in the oven. To reduce the cost, you can take more vegetables.
Ingredients
• 600 g potatoes;
• 3 spoons of mustard;
• salt and other spices.
Preparation
1. Cut the pork into 7-8 slices. It is important that the pieces are across the grain, then the meat will be juicy and tender.
2. Mix mustard with spices and mayonnaise, grease the pork on all sides. Half of the sauce should be gone. Let the meat sit for now.
3. Peel the potatoes, cut them into slices, mix with the second part of the sauce.
4. Cut the onion into half rings and place on the bottom of the greased pan.
5. Spread the pork on the onion in one layer.
6. Now lay out the potato pieces in the sauce.
7. Place the structure in the oven and bake at 180 degrees for about 35 minutes. There is no need to cover it with anything.
8. Grate the cheese very finely. You can take more of it at your discretion.
9. Sprinkle the potatoes with cheese, fry until nicely crusted for another 12-15 minutes, now you can turn up the temperature.
How to cook meat in mustard marinade
- The meat should be cut into plates approximately 1-1.5 centimeters thick.
- Prepare the marinade. To do this, break the eggs into a bowl, add starch, mustard, tomato paste, salt and spices. Mix everything thoroughly. You should get a thick, enveloping marinade.
If the marinade turns out liquid, add a little more starch.
- Place the meat in the marinade, stir and refrigerate for at least 4 hours. The longer the meat is marinated, the softer it will be in the end.
If you leave the meat to marinate for longer than 4 hours, it is advisable to stir it at least once so that the marinade penetrates evenly into the meat.
Using ready-made mustard for marinating meat is an old method and has long been “tested” in many European, and not only, cuisines.
Dishes prepared in this way are aromatic, juicy, and have a specific, special taste.
Mustard perfectly softens meat fibers and saturates them with its oil.
Mustard powder is added to gravies and sauces, giving them greater expressiveness and thickness.
