Baked boiled pork in foil. Cooking recipes

Baked cold boiled pork is an appetizing festive dish that is equally delicious both in cold and hot. Meat can be pre-marinated in spices and sauce, from this it will become softer and tender. And baked baked pork in foil will also be surprisingly juicy. There are several options for preparing this dish. We offer you the most popular recipes.

Baked ham, baked in foil, stuffed with garlic

Necessary products: kilogram of pork tenderloin, three cloves of garlic, spices for meat, laurel and salt.

Preparation of boiled pork in foil

Wash the meat in cool water. Then put it on a napkin to make it dry out a little. Pour a half liter of drinking water into a pot, add a few pinch of salt, spices, dried herbs and pepper. Also put a couple of laurel leaves. Pan the marinade on the fire and boil. When the water drains off, put the pork into it so that it is completely immersed in the liquid. Pour the saucepan with meat for the night on the balcony or in the fridge. In the morning, take out the tenderloin, lightly salt and pepper it. With a sharp knife in meat, make a puncture depth of about three centimeters. Place thin slices of garlic in the holes. Put pork on a sheet of foil and wrap it well. From above, the meat can be poured with marinade or smeared with mustard. The boiled pork in the foil should be baked in a preheated oven. The cooking time is about two hours.

Baked ham in foil, packed with carrots

Necessary ingredients: one kilogram of pork, one carrot, freshly ground pepper, one parsnip, 120 g of soy sauce, 100 g of vodka.

Preparation

Cut the meat tenderloin and dry it well with a napkin. Remove the carrots. Then gently cut it with long thin slabs. Pasternak chop the rings. Use a sharp knife in the pork to make deep cuts. Put the pieces of carrots into the resulting pockets. In a separate bowl, combine ground pepper, vodka and soy sauce. This sauce will improve the taste of the boiled pork and make it softer. In a cellophane bag lay out the meat, on all sides overlay it with parsnip and pour soy marinade. Properly wrap the pork tenderloin and put it overnight in the refrigerator compartment. If you do not have much time for cooking, leave the meat to marinate at room temperature for only two hours. After that, take the pork out of the bag and remove the parsnip. Put the meat in a heat resistant form with the sides, cover with foil and put in a preheated oven. The recommended temperature is 180 degrees. Cold boiled in foil will be ready in an hour. To meat has acquired an appetizing crust, it can be greased with mayonnaise and mustard. At the same time, the foil should be removed, and the baked behead itself should be left in the oven for another thirty or even forty minutes. When the meat has cooled, it must be transferred to a deep plate and placed in a cold place for five hours. Finished meat is cut perfectly into neat little slices. The food can be used as a filling for sandwiches or served as a snack. Bon Appetit.