Pork in foil is cooked quite quickly and simply, but the meat turns out to be fragrant and tender, because all excess fat is melted from it during baking. Using this recipe, in 30-40 minutes you will have time not only to bake pork, but also prepare a light side dish for it in the form of boiled potatoes.
It is necessary
-
- 500 grams of pork neck;
- 200 grams of fresh champignons;
- 1 tomato;
- 2 cloves of garlic;
- ¼ lemon;
- 5-6 tablespoons of vegetable oil;
- salt and black pepper to taste.
Instructions
Step 1
Rinse the meat under cold water and cut into portions. Cut each piece in 2-3 places, salt and pepper to taste. If you don't have a pork neck on hand, you can use the ham and shoulder for baking.
Step 2
Wipe the champignons with a paper towel and remove the small lower part of the stem from each mushroom, cut them into small pieces. Transfer the mushrooms to a deep cup and pour over the juice pre-squeezed from ¼ lemon. Peel two cloves of garlic and chop through a garlic press.
Step 3
Scald the tomato and gently peel it, use a knife to cut it into small cubes. In a bowl, combine the mushrooms, drizzled with lemon juice, chopped garlic cloves, and chopped tomato and mix thoroughly. Salt the mixture with a pinch of salt and pepper lightly.
Step 4
Heat a frying pan with 5-6 tablespoons of vegetable oil and lightly fry the pork pieces in it. Transfer the meat to the foil, put the mushroom mixture on top of it and wrap everything so that there are no open areas.
Step 5
Put the pork with mushrooms on a baking sheet and place in an oven preheated to 200 degrees, bake for about 20-25 minutes. After the time has elapsed, remove the baking sheet and gently peel back the foil and pierce the meat with a thin knife. If clear juice is released, the meat is baked. Otherwise, put it in the oven for another 5-6 minutes.
Step 6
Serve hot pork baked in foil on the table along with boiled potatoes or mashed potatoes; the meat will go well with homemade pickles (for example, lightly salted cucumbers and sauerkraut). You can eat meat baked in this way and cold, as well as after heating in a pan (it does not lose its taste). You can set off the slightly sweet taste of pork by serving dry white wine.
