Pork baked in foil - both tasty and beautiful

Pork is a fairly popular product,because, as you know, many people can live without meat. More lazy ready-made pork dishes are bought directly from the store. Fortunately, with this today no problem - 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 onion

Parsley

Preparation: First of all, thoroughly rinse a piece of meat. Then, in several places, knead 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 incisions. After this, leave the meat for another thirty minutes. Peel the garlic, rinse with cold water and cut into slices.

A tray or other utensil in which you willbake, cover with foil. Fill the slices in the meat with garlic cloves. Lay the piece on 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 baked pork inoven in the foil turns juicy, because the juice does not flow anywhere, and when separated, it is partially absorbed into the meat. Consequently, the dryness in this case can not be said.

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 a 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 orange juice. It will be needed somewhere 200 ml. Add pepper, honey and salt to the juice. All mix well.

Place on the table criss-cross-piecesfoil. 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 tray 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. You will do this right before you serve.

Let's prepare the sauce so that our pork,baked in foil, turned out 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 light brown. Then pour in a thin liquid to prevent lumps from forming.

By the way, pork baked in the sleeve on thisrecipe, it also turns out very unusual and tasty. And a little advice: when choosing meat for baking, make sure it is 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.

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