Pork baked in foil - and tasty, and beautiful

Pork is a rather popular product, because, as is known, many people can live without meat. More lazy ready-made pork dishes are bought right in the store. Fortunately, with this today no problems - choose what you want. But how nice it is to cook something with your own hands. So, pork baked in foil is an excellent option, and not only for an experienced chef, but also for a beginner. And all because there is practically nothing in this process that is complicated. See for yourself.

1. Young pork baked in foil

500-600 g of young pork meat

6 cloves of garlic

Teaspoon of pepper (ground black)

Half a spoonful of tea

Potato broth with onions

Parsley

Preparation: First, thoroughly rinse a piece of meat. Then, in several places, knead the meat with a knife. Put the meat in a deep bowl and fill it with potato broth, which must be boiled in advance with the onion. Cover the bowl with a lid, so that the meat is better for thirty minutes. At this time, mix salt and pepper in another bowl, and then mix the meat with the mixture, including the incisions. After this, leave the meat alone for another thirty minutes. Peel the garlic, rinse with cold water and cut into plates.

A tray or other utensils in which you will bake, cover with a foil. Fill the slices in the meat with garlic cloves. Place the piece on the foil and gently wrap its edges. Put in a preheated oven - 180C, 40 minutes.

When the meat is ready, unfold the foil, and then put it back in the oven so that a golden, appetizing crust appears on the meat. Serve on the table, decorate with parsley or any other greens.

If you have time to notice, then the baked pork in the oven in the foil turns out juicy, because the juice does not flow anywhere, and when separated, it is partially absorbed into the meat. Consequently, there is no need to talk about dryness in this case.

2. Pork baked in foil with orange juice

Extraordinarily delicious meat. A special smell is given to it by the aroma and light orange sourness. A little advice: it is best to take red oranges, in which there is little bitterness. Of course, ordinary oranges are also suitable.

About 1 kg of pork

2 oranges

A teaspoon of honey (if the oranges are very sweet, then you can even less)

Salt pepper

Preparation: Squeeze out the juice from the orange. It will be needed somewhere 200 ml. Add pepper, honey and salt to the juice. All mix well.

Place long pieces of foil on the table crosswise. At the very middle of them put the peel of an orange (quaternary), while its painted part should be placed upward. Put the meat on the crust. Raise the edges of the foil and wrap them, and through a small hole fill the juice. Fix the edges of the foil firmly. Put the foil with meat on a pallet and bake in the oven at 200C for about an hour and a half.

Finished meat get out of the oven, but do not unfold the foil. This you will do right before you submit to the table.

Let's prepare the sauce so that our pork, baked in foil, is even more fragrant and refined. To do this, slightly unscrew the foil and drain the juice from the meat. Try it on the palate. If it is very salty, you need to add a little cream. The amount of juice is measured. Remember that 100 ml you need to take a tablespoon of flour. Flour the flour into a saucepan and boil over high heat until it turns to light brown. Then pour the liquid in a thin stream so that no lumps form.

By the way, pork, baked in the sleeve for this recipe, also turns out to be very unusual and tasty. And a little advice: when choosing meat for baking, make sure that it is too fat. For example, the ideal option will be the neck part. If, in your case, there is a low-fat piece available, then it can be rubbed with vegetable oil.