Pork in a sleeve – step-by-step recipes for cooking a shovel, loin or barbecue in the oven with a photo

The content of the article

• The secrets of cooking delicious pork in the sleeve
• Sleeveless Pork Recipe
• Pork in the sleeve in the oven
• Pork in a sleeve with thyme
• With vegetables
• In a slow cooker
• In soy-honey marinade
• Pork BBQ in the sleeve
• Boiled pork
• Mustard Sauce
• Lingonberry roll

Cooking meat is not an easy task. Even the patties in the pan require some skill, you get a little gape – and they are already burnt. It’s good that there is a wonderful way to prepare delicious meat dishes – in the baking sleeve. With it, even a novice chef will get pork tenderloin or loin very tasty..

The secrets of cooking delicious pork in the sleeve

Using rolls for baking helps make the meat especially palatable. The main advantage of this cooking method is the presence of a thin plastic shell around the cooking dish. It holds hot steam around a piece of pork, which makes it not only baked, but also stewed in its own juice, becoming very soft and tender. There are several tricks to help make the finished dish especially tasty:

• To make the baked pork in the sleeve especially juicy, choose the right meat. A very delicious dish will be made from the neck, tenderloin, loin and rump. The brisket, carb and ham are less suitable for this..
• Traditionally, such meat is cooked in the oven – the circulation of hot air there very well promotes uniform heating of the meat piece.
• Using a roll for baking provides a lot of opportunities for experimentation: you can change the composition of marinades.

• Pork in a baking sleeve goes well with red and black pepper, curry, thyme, marjoram, dried basil. It is optimal to use ready-made meat kits, for example, seasonings for grilling, or create your own cocktail.

Sleeveless Pork Recipe

Cooking technology consists of several stages. They are repeated in most recipes: for example, washing meat before cooking or closing / tying the sleeve on both sides. Cooking pork in a roll for baking includes the following steps:

1. Preparing a meat piece. Wash the pork, dry it with towels, cut it according to the recipe (accordion, book, slices for barbecue, etc.) or make holes in it for shpigi.
2. Preparing the marinade. It can be dry (consisting of only spices) or liquid (based on soy sauce, vegetable oil, etc.).
3. Pre-treatment and marinating meat. If necessary, a piece of pork is cooked, coated with marinade, wrapped with a film or covered in a container, and allowed to marinate for 1-6 hours in a cold or warm place according to the recipe.
4. Sleeve preparation. It is important to measure the required length correctly. If the product has a perforated seam (it facilitates opening after preparation), then it should be at the top. The length of the roll is measured so that on each side of the meat piece there is still 10 cm of free space.
5. Bookmark meat for heat treatment. The sleeve is closed on one side with clips from the kit or tied with twine. Pork and other ingredients are placed inside according to the recipe (for example, a vegetable side dish). When everything is placed inside the baking bag, it closes on the other side (it is very important to make several holes in it to release steam!).
6. Heat treatment of pork. The baking bag is placed on a baking sheet and sent inside the oven, heated to 180-200 degrees. It takes an hour to prepare the dish, but sometimes (for example, when using soy-honey marinade), the time will be one and a half times longer.
7. Finished pork is removed from the oven. The sleeve is cut (carefully, hot steam!) And the meat is laid out on a dish. It is served as a hot or cold snack, sliced ​​for sandwiches, as a second dish with a side dish (for example, boiled potatoes). In the latter case, you can use the remaining liquid as a sauce.

Pork in the sleeve in the oven

• Time: 1.5 hours (hereinafter the interval without pickling is indicated).
• Servings Per Container: 5 Persons.
• Calorie content: 225 kcal per 100 g.
• Purpose: hot or cold appetizer, for the second.
• Cuisine: European.
• Difficulty: medium.

The simplest recipe for pork in a baking sleeve allows you to do without complex marinade and long cooking. But even such meat is very juicy, aromatic and tasty. Cooked as a slicing for sandwiches, it will be an excellent alternative to purchased pork chop or boiled pork, and can be stored at low temperature for up to 2 weeks.

Ingredients:

• pork loin – 750 g;
• soy sauce – 2 tbsp. l .;
• ketchup – 2 tsp;
• garlic – 4 cloves;
• sugar – 1/2 tsp;
• spices, salt – to taste.

Cooking method:

1. The meat is washed, dried with paper towels, punctures are applied around the entire piece.
2. Garlic is cut into narrow slices, introduced into cuts made on a piece of pork.
3. Ketchup and soy sauce are mixed with a whisk, sugar and spices are added..
4. The resulting marinade is coated with a loin, put in a saucepan, covered with a lid and refrigerated for 3 hours.
5. Then the meat piece is placed in a baking bag and put inside an oven preheated to 180 degrees. Heat treatment time – 1 hour.

Pork in a sleeve with thyme

• Time: 1.5 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 372 kcal per 100 g.
• Purpose: appetizer, for the second, for sandwiches.
• Cuisine: European.
• Difficulty: medium.

If you have already tried before cooking pork neck in a sleeve according to a simpler recipe, you will be surprised how the taste of meat from using thyme will change. All that remains is to make a simple side dish (mashed potatoes, spaghetti, steamed vegetables) and wait until the pork is baked.

Ingredients:

• pork neck – 1 kg;
• vegetable oil – 2 tbsp. l .;
• lemon juice – 1.5 tbsp. l .;
• thyme – several branches and 1 tsp. ground seasoning;
• chili pepper – 1/4 tsp;
• basil – 1 tsp;
• black pepper – 0.5 tsp;
• paprika – 0.5 tsp;
• red pepper – 0.5 tsp;
• salt to taste.

Cooking method:

1. The neck is washed, dried, and diagonal cuts 0.5 cm deep are applied with a knife on its upper part, forming a mesh-like pattern. Everything is sprinkled with salt and black pepper, rubbing this mixture deeper.
2. To prepare the marinade, mix the vegetable oil with lemon juice in a blender until a homogeneous substance is formed. Add the remaining spices (except the branches of thyme), stir. The resulting liquid should have a thick consistency and ruby ​​color.
3. Pour the meat piece with the marinade from the spoon, distributing it so that it gets inside the incisions. Then the neck is additionally kneading with hands, tightened with a film and left to pickle. The duration of this procedure is 2-6 hours.
4. After marinating, the pork unfolds, several branches of thyme are placed on top. The neck is placed inside the sleeve, on which several punctures are made with a toothpick, and sent inside the oven. In an hour, the dish will be ready.

With vegetables

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 138 kcal per 100 g.
• Purpose: to the second.
• Cuisine: European.
• Difficulty: medium.

Pork slices in a sleeve with vegetables and mushrooms – this is a complete second course for lunch or dinner. Cooking it is unusually simple, because all the tricks are to use a baking package. The cook only needs to carefully chop the meat, vegetables and mushrooms, make a simple marinade, send everything inside the oven and wait a little over an hour.

Ingredients:

• pork tenderloin – 600 g;
• champignons – 300 g;
• onions – 1 pc.;
• carrots – 1 pc.;
• tomatoes – 3 pcs.;
• potatoes – 7-8 pcs.;
• garlic – 4 cloves;
• soy sauce – 3 tbsp. l .;
• leaf basil – several branches;
• salt, spices to taste.

Cooking method:

1. The meat is cut into slices about 3×3 cm in size, mushrooms in halves, onions in rings. The ingredients are combined, soy sauce is added, everything is mixed, covered with a lid or film, left to marinate for an hour.
2. Potatoes are diced, peppers and tomatoes in large slices, carrots in slices. Garlic is chopped and passed through a press..
3. Marinated tenderloin with mushrooms is combined with chopped vegetables, salt and pepper are added to taste, everything is mixed.
4. The resulting mixture is transferred to the inside of the sleeve, then everything is cleaned in the oven for 1 hour 20 minutes.
5. The finished dish is laid out on portioned plates, decorated with basil and served on the table.

In a slow cooker

• Time: 1 hour 45 minutes.
• Servings Per Container: 4 Servings.
• Calorie content: 344 kcal per 100 g.
• Purpose: cold appetizer, for sandwiches.
• Cuisine: European.
• Difficulty: medium.

Using a slow cooker, you can cook baked meat if the kitchen does not have an oven. A feature of this dish is shpigirovanie garlic, which gives the pork a sharp aftertaste. Another culinary trick is Provencal herbs for marinade, which, after cooking, transfer their spicy aroma to the meat.

Ingredients:

• pork neck – 0.75 kg;
• garlic – 4 cloves;
• paprika – 1/2 tsp;
• Provencal herbs – 1 tsp;
• other spices, salt to taste.

Cooking method:

1. Garlic is cut lengthwise on a plate. Each clove is divided into 4-5 parts.
2. 4-6 cm deep holes are made in the prepared meat, garlic cloves are laid there.
3. To prepare a dry marinade, the spices are mixed with salt. The meat is rubbed on all sides with this mixture.
4. In a deep dish under a closed lid, pork is marinated for 3 hours (half the time in a warm place, then in the cold).
5. The neck fits inside the sleeve, and everything is placed in a slow cooker. The device operation mode is set to “Baking”, the operating time is 1 hour.
6. The cooked meat is pierced through the bag with a knife, if a reddish liquid flows out of the pork, then the neck is still not completely ready, and it must be sent to the slow cooker for another 15 minutes.

In soy-honey marinade

• Time: 2 hours 15 minutes
• Servings Per Container: 10 Servings.
• Calorie content: 335 kcal per 100 g.
• Purpose: for a second, hot or cold snack.
• Cuisine: European.
• Difficulty: medium.

For those who have not tried the pork cooked according to this recipe, the use of honey marinade may seem strange and inappropriate. In practice, the dish is not sweet, but very tender. Prolonged pickling in a warm place ensures that honey, combined with soy sauce and nutmeg, better infiltrates pork pulp, so if possible, leave the meat for 5 hours.

Ingredients:

• pork neck – 1.5 kg;
• soy sauce – 3 tbsp. l .;
• honey – 1 tsp;
• nutmeg – 0.5 tsp;
• a mixture of peppers – 1/2 tsp;
• other spices, salt to taste.

Cooking method:

1. To prepare the marinade, soy sauce is combined with honey, mixed until smooth, add spices.
2. The neck is coated with the resulting mixture and wrapped with a film. Left to marinate for 4-5 hours in a warm place.
3. Pork is freed from the film and transferred to the inside of the sleeve for baking. Its ends are fixed, and it is pierced several times with a toothpick.
4. The baking bag is placed on a pallet and placed in an oven preheated to 180 degrees for 1.5 hours. After this time, you can turn off the fire and leave the meat there for another 10-15 minutes.

Pork BBQ in the sleeve

• Time: 1.5 hours.
• Servings Per Container: 6 Servings.
• Calorie content: 218 kcal per 100 g.
• Purpose: to the second.
• Cuisine: European.
• Difficulty: medium.

It is not entirely correct to call a dish kebab – it is not cooked on an open fire and it does not have a characteristic crust. But at home, when it is not possible to go outdoors, a tenderloin or a neck in a sleeve will be a worthy substitute for meat cooked at a picnic. The culinary technology of the recipe tries to make the taste as similar as possible to a real kebab – there is even a pickled onion!

Ingredients:

• tenderloin – 1 kg;
• onion – 3 pcs.;
• soy sauce – 3 tbsp. l .;
• vegetable oil – 1 tbsp. l .;
• vinegar – 1 tsp;
• sugar – 1 tsp;
• seasonings for grill –1 tsp;
• other spices, salt to taste.

Cooking method:

1. Cut the meat into small pieces, one onion – rings, add spices. Top up with 1 tbsp. l soy sauce and vegetable oil. Close the lid with the tenderloin and refrigerate for 2-3 hours.
2. The remaining onions are marinated separately. They are cut into rings, sugar, vinegar and 2 tbsp are added. l soy sauce. The resulting mass is slightly kneading a crush and left to marinate for 15-20 minutes.
3. The onion leans back into a colander and is freed from the liquid. Then it folds into the sleeve fixed at one end, and a pickled tenderloin from the refrigerator is placed on the onion. The baking bag closes on the other hand, it makes several holes on top and it is placed in an oven preheated to 200 degrees for 1 hour.
4. 10 minutes before cooking, you can break the sleeve and continue the heat treatment – the kebab will get a delicious crust.

Boiled pork

• Time: 2 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 313 kcal per 100 g.
• Purpose: appetizer, for sandwiches.
• Cuisine: European.
• Difficulty: medium.

Having tried once home-made boiled pork, hardly anyone wants to buy it in a store. The main advantage of home-made cooking is that the product is half the price and it is possible to vary the final taste widely, focusing on your preferences. Skillfully choosing spices (oregano, nutmeg, marjoram, etc.), you can create completely different versions of the same dish, which will be interesting to compare.

Ingredients:

• pork shoulder – 1 kg;
• onion – 1 pc;
• carrots – 1 pc.;
• celery – 50 g;
• garlic – 3 cloves;
• mustard – 1 tbsp. l .;
• black pepper – 1 tsp;
• bay leaf – 2 pcs.;
• salt, spices to taste.

Cooking method:

1. To prepare the vegetable broth, the onion is cut into quarters, carrots – in circles, celery is not chopped. Vegetables are put in a pan, 0.5 l of water is poured, everything is put on fire, cooked after boiling for 30 minutes.
2. For marinade, mustard, black pepper, broken bay leaf, crushed garlic are mixed in a deep bowl.
3. The broth is filtered through a metal sieve, vegetables are laid on a separate plate.
4. Until the broth cools down, it is filled with a syringe and the blade is chopped off with this liquid from all sides. Then the meat is rubbed with the prepared marinade and dried with paper towels.
5. The sleeve is tied on one side, boiled vegetables are placed there, a piece of pickled shoulder blade is placed on them. It is important that on both sides from edge to meat there should be 10-15 cm of free space. The sleeve closes completely.
6. The oven warms up to 180 degrees, a pork shoulder is placed there. Piece preparation time 1 hour.
7. The package is cut. If the spatula secretes clear juice, then it is ready. If you wish, you can give it a rosy hue by sending it to the oven for another 10 minutes.

Mustard Sauce

• Time: 2 hours.
• Servings Per Container: 10 Servings.
• Calorie content: 254 kcal per 100 g.
• Purpose: hot or cold appetizer, for the second.
• Cuisine: European.
• Difficulty: medium.

In this recipe, pork is originally sliced ​​and transferred to vegetables during cooking. In this case, an additional allocation of juice occurs, and the finished meat will be much more tender than with traditional baking using a sleeve. Given the specifics of the recipe (baked vegetables, the use of cheese) this is more of a second course than an appetizer, so think in advance which side dish will be served with it.

Ingredients:

• pork loin – 1.5 kg;
• hard cheese – 200 g;
• tomato – 2 pcs.;
• garlic – 3 cloves;
• soy sauce – 1.5 tbsp. l .;
• vegetable oil – 1 tbsp. l .;
• mustard – 1/2 tbsp. l .;
• lemon juice – 1 tbsp. l .;
• black pepper – 1 tsp;
• spices, salt – to taste.

Cooking method:

1. In the prepared meat, deep vertical cuts are made, not reaching the end by 2 cm (in the end, a kind of accordion should be obtained). Pork sprinkled on all sides with pepper and salt.
2. For marinade, mustard, spices, soy sauce, lemon juice and vegetable oil are combined, everything is thoroughly mixed with a whisk.
3. Using a culinary brush, the loin is greased with the mixture, placed in a sealed container and refrigerated for 5-6 hours.
4. The garlic is finely chopped, the tomatoes are cut into slices, the cheese is grated.
5. Pork is removed from the refrigerator. Garlic and tomatoes are placed in cuts on the upper side of the loin, everything is sprinkled with cheese on top.
6. The prepared loin is packed inside the baking sleeve and sent to the oven for 1 hour.

Lingonberry roll

• Time: 2 hours.
• Servings Per Container: 10.
• Calorie content: 213 kcal per 100 g.
• Purpose: for a second, hot or cold snack, holiday table.
• Cuisine: European.
• Difficulty: medium.

A pork tenderloin in the sleeve, prepared in the form of a roll with lingonberries, requires more time and skills for cooking than other options of the oven-baked tenderloin. For this reason, the dish is more suitable for a festive table than for everyday meals. Lingonberry, supplemented with rosemary and cognac, creates a very fragrant bouquet.

Ingredients:

• pork tenderloin – 1.5 kg;
• lingonberry – 100 g;
• garlic – 3 cloves;
• liquid honey – 1 tbsp. l .;
• cognac – 1 tbsp. l .;
• ground pepper – 1/2 tsp;
• rosemary – 1/2 tsp;
• other spices, salt to taste.

Cooking method:

1. Cut the tenderloin lengthwise, not reaching the end of 2 cm, open with a book. Where the piece has thickenings, make vertical indentations at 1/2 height. Beat off with a hammer. After the piece becomes the same thickness, rub in salt and pepper.
2. To make the sauce, mix cognac, lingonberries, rosemary and honey with a blender.
3. Gently grease the pork pulp with the resulting mass, leave it to soak for 15 minutes, then roll it into a roll.
4. The resulting semi-finished product is wrapped with thread in several places, placed in a sealed container and marinated in a warm place for 2 hours.
5. After that, move the tenderloin into the sleeve, put a piece of butter on the pork, tie a roll on both sides and put inside the oven for 1 hour 20 minutes. After this time, the baking bag is removed, it is very carefully torn, the dish is poured with allocated juice and the pork is sent for heat treatment for another 5 minutes.
6. The thread is removed from the finished meat and it is cut into portions.