Pork with potatoes in foil in the oven - familiar and new recipes. How to deliciously cook juicy pork on the bone: the best recipes in the oven, in a frying pan

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Pork steak is simply a gorgeous piece of meat. It is often grilled, producing delicious stripes and a stunning aroma. But this is not always possible. The way out is to bake the steaks in the oven. With the right approach and a good recipe, you will get incomparable pork.

Pork steaks in the oven - general cooking principles

Pork steak is a piece of meat, up to 3 cm thick, with a flat, round shape resembling a puck. It is important that the thickness is the same over the entire area; it is thanks to this moment that the cooking will be uniform, the pork will not dry out in one part and will not remain raw in another place. Before cooking, steaks are thoroughly washed, dried, rubbed with spices, there is no need to beat them. Sometimes meat is soaked in marinades or simply coated with sauces to improve taste and make it more juicy.

How to grease steaks:

Mustard, mayonnaise, ketchup;

Sour cream;

Various spices, herbs.

Steaks are often baked at the same time as vegetables: potatoes, zucchini, onions, tomatoes. You can add mushrooms to create a very aromatic and satisfying dish. For cooking in the oven, baking sheets and molds are used; baking sleeves and foil are a great help. The exact cooking time and temperature depends on the thickness of the steak, as well as the marinating time, if any.

Regular pork steak in the oven

A version of the simplest pork steak in the oven, you will need a minimal amount of spices.

Ingredients

2 steaks;

2 tsp. butter;

A little pepper, salt;

1 tbsp. l. vegetable oil.

Preparation

1. Rinse the steaks thoroughly, wipe dry with napkins or kitchen paper towels, rub with pepper mixed with salt, then brush with vegetable oil.

2. Heat the butter in a frying pan, add the prepared pieces of pork and fry on both sides over high heat for a couple of minutes.

3. It is better to use a frying pan that can be placed in the oven. Immediately remove it from the heat, cover it with a piece of foil, and place it in a preheated oven.

4. Cook pork steaks for about half an hour under cover, temperature 180 degrees. Then remove from the oven, serve with herbs, vegetables, and sprinkle with ketchup.

Pork steaks in the oven in foil

A method for preparing delicious pork steaks in the oven. The meat does not dry out, is well soaked in spices, and it turns out very aromatic and juicy.

Ingredients

3 steaks;

1 tbsp. l. honey;

Two cloves of garlic;

3 tbsp. l. soy sauce.

Preparation

1. Grind a couple of cloves of garlic and combine with honey. If it is thick or has already become sugared, melt it.

2. Add about 0.5 tsp to the marinade. black pepper, diluted with soy sauce. Grind the mixture well.

3. Wash the pieces of pork and rub with the prepared sauce on all sides. If desired, leave to marinate, it will turn out even tastier. If you don’t have extra time, you can cook right away.

4. Grease the foil with a few drops of oil and place it in a mold or on a baking sheet. Place the steaks in one layer.

5. Cover with a second piece of foil and twist the edges tightly together.

6. Send the pork to bake. Cook at 190 degrees for 40 minutes. Then you can remove the top layer of foil, pour the juice that has been released over the steaks, and put it in the oven for a few more minutes to form a beautiful crust.

Mustard pork steak in the oven

Mustard is a popular additive for meat, but it provides more than just flavor. Pork steaks turn out juicy and soft even when using not very young meat.

Ingredients

3 steaks;

1.5 tbsp. l. mustard;

0.6 tsp. salt;

1 tbsp. l. olive oils;

0.5 tsp. Sahara.

Preparation

1. Grind sugar with mustard. If the sauce is spicy and homemade, then you can use a little less than what is indicated in the recipe. Dijon mustard with seeds is also suitable for the marinade.

2. Add salt, grind until dissolved and season with a spoon of olive oil.

3. Wash the pork steaks, dry them, rub with mustard marinade.

4. You can leave it for a couple of hours. But then lubricate well again with the flowing juices.

5. Transfer to the pan, bake until golden brown at 200 degrees for about 0 minutes. If the meat starts to burn, you can cover the pan with parchment or a piece of foil.

Pork steaks in the oven on onions

An option for simply extraordinary pork steaks in the oven. Thanks to the onion cushion, they are not only very juicy, but also incredibly aromatic. The main thing is not to skimp on vegetables.

Ingredients

4 steaks;

5 onions;

1 tbsp. l. vinegar;

Salt and pepper;

1 tbsp. l. mustard;

3-4 tbsp. l. soy sauce;

1 tbsp. l. mayonnaise.

Preparation

1. Cut the onion into rings or half rings, you can chop the heads into strips, but not finely, the pieces should be relatively large. Add a couple of pinches of salt and vinegar, stir well. You can immediately place it on the bottom of the mold.

2. Mix soy sauce with mayonnaise and mustard, pepper to taste, and add a couple of pinches of salt.

3. Rub the washed steaks with marinade and place them on top of the chopped onion.

4. Tear off a piece of foil, cover the pan, and secure the edges along the sides.

5. Bake the steaks in the oven for half an hour, temperature 200.

6. Take out the mold, remove the foil, carefully scoop up the onion juice with a spoon, which should have already released enough, and pour over the meat.

7. Bake for about fifteen more minutes, no need to change the temperature.

Pork steak in the oven with potatoes

Recipe for a hearty dish with potatoes and pork steaks in the oven. We will cook it in a baking sleeve. If it is not there, then simply cover the form with the laid products for a while with foil.

Ingredients

4 steaks;

140 g sour cream;

700 g potatoes;

200 g onion;

2 tsp. mustard;

Some dried herbs.

Preparation

1. First prepare the sauce. It will be one for steaks and vegetables. Mix sour cream with mustard, pepper and season the mixture with salt, add some dried herbs or a mixture for meat and potatoes for taste. You can use Italian herbs or just oregano.

2. Rub the washed steaks on both sides with the prepared sauce, set the pork aside.

3. Cut the peeled potatoes into pieces, onions into half rings, add the remaining sauce to them. Add a few more pinches of salt and stir thoroughly.

4. Unfold the sleeve or baking bag. Cut to the required length, transfer to a baking sheet, open and spread the vegetables in an even layer.

5. Place pieces of pork coated with sour cream sauce on top of the potatoes and onions.

6. We tie the ends of the sleeve or only one side if using a bag. We forget to make 2-3 punctures on top in different places so that steam can escape.

7. Place in the oven. Let it stand for 45 minutes, temperature 180. Take it out, increase the temperature to 200, cut the sleeve. Place the dish in the oven again and cook until the pieces of pork appear golden brown.

Pork steaks in the oven with honey marinade

An option for a very tasty honey marinade for oven-baked pork steaks and other meat dishes. If you don’t have ketchup, you can take a small amount of tomato paste diluted with water.

Ingredients

spoon of honey;

Four steaks;

spoon of mustard;

A spoon of ketchup;

Three spoons of soy sauce;

Spoon of lemon juice;

Black pepper, 3 cloves of garlic.

Preparation

1. You can use two tablespoons of honey, but not everyone likes the sweetish taste, use it at your own discretion. Melt it in the microwave or heat it in hot water, add mustard, pour in soy sauce, any tomato ketchup and lemon juice. Stir until smooth.

2. Cut the peeled garlic cloves into slices. Do not mince it, add it to the sauce, add pepper, if desired, you can add more salt if the soy sauce is not very mild.

3. Lubricate the steaks on all sides with marinade, simply pour the rest on top. Now you need to close the bowl, you can use cling film. Leave for 30-40 minutes.

4. Place the steaks in a pre-greased form, cover with foil, put in the oven for 30 minutes, temperature for pork is 190 degrees.

5. Open the meat and pour the juices and marinade from the bowl that remain at the bottom over the meat. Now bake without foil until golden brown.

Pork steak in the oven with mushrooms

For this dish, take the smallest and neatest champignons. They are perfectly soaked in spices and meat juices, and they turn out incredibly tasty.

Ingredients

400 g champignons;

Three steaks;

0.5 tsp. ground pepper (black);

0.5 cups soybeans. sauce;

Garlic 3-4 cloves;

A teaspoon of honey or sugar;

A spoonful of mustard.

Preparation

1. Mix mustard with sugar or honey, add soy sauce and black pepper, squeeze out the peeled garlic cloves. You can cook without it or add chopped onion.

2. Rub the meat with sauce, let it soak well.

3. Wash the champignons, dry them, add the remaining marinade, stir.

4. Place the mushrooms in a dense layer in a small form, cover with steaks, and cover with foil on top.

5. Bake the aromatic meat for forty minutes. Then you can open the foil slightly to brown the steaks. Serve with mushrooms, sprinkle generously with chopped herbs.

If the steak is baked without coating, it must be periodically lubricated with the released juices. You can put pieces of lard on top, they will release fat and soak the meat.

Is the foil touching the steak? Lard will also come to the rescue, you need to take a tall piece, put it in the central part of the steak or mold, if you are baking a lot of meat, then tighten the foil.

Tough pork can be rubbed in advance with mustard or mustard powder; they perfectly soften the fibers. If desired, before cooking the steaks, you can wash off all this and wipe the meat dry.

I’m gradually learning kitchen zen and understanding why many men love to cook for themselves.
You come home from work, you don’t seem to want to do anything, you don’t have the energy to read a book, you’re sick of the TV, you’ve already read everything on the Internet during the day.
What to do at home in the evening? You can switch activities and relax in the kitchen. So far for me this has been a series of great discoveries and sparkling creativity.

I'm looking for simple recipes. So that it turns out delicious, but also so that you don’t have to do a lot of extra steps and you’re not afraid of spoiling the product.
The soul requested meat. I haven’t made money on ribeye and striploin yet this month, so I made do with regular entrecote steaks.

The issue of the side dish was also resolved by itself - potatoes.
The question was what to do with all this. I could have just thrown it into a frying pan and fried it, but I wanted a new experiment. And then I remembered that I have an oven. By the way, I came across simple recipes for both potatoes and steaks.

So, go ahead to food blogger glory!

Let's start with potatoes.
Cleaned and washed.
Photo 1.

Photo 2.
Cut into large slices. I managed to cut each potato into eight slices - I think the optimal number
I put it all in a baking dish.

Photo 3.
I prepared a crumble in which you need to roll all these slices
Breadcrumbs (6 heaped tablespoons), vegetable oil (9 tablespoons), a teaspoon of ground black pepper (you can use half a spoon) and a pinch of Provençal herbs.
Mixed all this in a separate plate
Depending on the amount of potatoes, adjust the amount of ingredients.

Photo 4.
Then he dumped the potatoes on top and carefully rolled everything over so that every slice was coated with this crumble

Photo 5.
And into the oven. The oven is preheated to 250 degrees.

Leave the potatoes there for about 25 minutes, while we get to the meat

Photo 6.

Photo 7.
I don’t beat anything, grease both sides with vegetable oil and add salt and pepper to taste

Photo 8.
In general, of course, cooking is a troublesome and nervous task.
As soon as I start cooking, half a bottle of wine will go away.

We are waiting for the potatoes to finish in the oven. Place the meat on foil and on a baking sheet

Photo 9.
Checking that the potatoes are ripe and soft

Photo 10.
Turn on the upper grill in the oven and place the baking sheet on the upper level, so that there is no more than 10 centimeters from the meat.

Photo 11.
It is enough to hold for 5 minutes on each side, although in the original recipe only three minutes are allotted for the first side, and two for the second.

Photo 12.
Well, we get the required result very quickly. It turned out very tasty, although you can still experiment with seasonings

Young potatoes do not need to be peeled, but just washed thoroughly.
Don’t forget to let it rest for about five to ten minutes after you take the meat out of the oven.

I didn’t see my husband for three weeks, then I flew for nine hours. And while he was driving to me in a car for another twelve, I had time to prepare for his arrival. I will add that he hates vegetables, eats only meat, potatoes and pickles, and that he came with a friend who is the same culinary lout. And they were hungry and tired. But very loved. Especially my husband. I needed honest fast weighty man food.
So I quickly, without regaining consciousness, concocted a win-win option: pork neck steak with potatoes and fresh salad. And with ranch sauce. I wouldn't be me if I didn't add ranch sauce, right?

The main problem is that in my semi-conscious state I forgot to take a photo of the sauce. Well. You can't bring back what's lost. Ranch dressing will live on as a ghost, like the shadow of Hamlet's father, in this culinary essay. It seems like he exists, and he has an important, uncut role, but it seems like he doesn’t exist. Yes, and I wouldn’t be me if I hadn’t lightened it up compared to the original recipe, this sauce. So my ranch is not the classic, but a spicier and lighter version. He is successful, I will say without false modesty.

Cooking time: 1 hour 30 minutes

Complexity: Just

Ingredients:

pork neck – 6 steaks

For the salad:

- Crimean onion – 1 pc.
- sugar – 1 tsp.
- wine vinegar – 2 tbsp.
- cucumbers, tomatoes, vegetable oil, salt, pepper, dill - to taste

For the ranch sauce:

- thick curdled milk – 1.5 cups
- pickled onions (store-bought, small white, sour, not sweet) – 0.5 cups
- green onions – 2 feathers
- lemon juice – 1 tsp.
- mustard – 1 tsp.
- salt - to taste

For garnish:

- potatoes - as much as you don’t mind, for example, 12 young ones.
- rosemary – 2 branches
- duck fat – 2 tbsp.
- salt, pepper - to taste
- corn – 3 cobs

Exit– 6 servings

First I pickled the onions for the salad, because they need to meditate a little. 12 hours is more than enough for Crimean onion meditation.

I cut the onion into strips, add sugar and vinegar.

I cover with a lid, shake to mix, and put it in the refrigerator. In fact, three hours is enough for the bow. Or an hour. Whatever time he has is enough for him. And the leftovers will be pickled next time. It keeps well in the refrigerator for a week, I think.

I washed the potatoes with a brush, cut them in half and sent them to cook. I cook in the microwave a volume of water that takes up half the volume of the potatoes, and with salt for 20 minutes until half cooked. Next I will fry it in the oven.

Now it's time to marinate the meat. I rinse neck steaks 1 cm wide with water, dry them with a napkin, because excess water dilutes the marinade, and sprinkle with salt and pepper. You don’t have to skimp on the salt: a gnome will steal it from the marinade anyway, well, at least I definitely have one like that. It is because of him that I always lack salt in everything. I cover it with a lid. Next, before serving, I will quickly fry for about four minutes on each side.

I would like to take this opportunity to note that my steaks were inspired by the legendary and terribly fashionable celebrity chef Daffyd Chang. He has 3 hyper-successful restaurants in New York. He is 31 years old, and in 5 years he has turned the world culinary upside down from scratch. He is, like, a genius of pan-Asian cuisine without pathos.

Like, I bought his book and I can’t put it down. He's a great, witty guy, lively and self-ironic. I will definitely do something from there, thoroughly following it to the letter. And, I think, not only something, but also a lot of things. But it's a whole process. I love this because this is how I learn.

The ingredients for the sauce are ready. I bought canned onions.

Meanwhile, the potatoes are half-boiled. I drain the water. I leave him to wait for my husband to arrive. All I had to do was bake it in the oven for 20 minutes so I could serve it hot.

I'm getting ready. I took the duck fat I had stored away from the freezer.

I drowned the fat. Place the potatoes on a baking sheet on parchment, cut side down. Grease it, add salt and add rosemary. I think I peppered it too.

All. The potatoes are ready. 30 minutes before arrival I will turn on the oven. In 20 minutes I’ll throw the potatoes in there, but in the meantime I’ll fry the meat (20 minutes plus walking) and chop the salad.

Back to the sauce. Finely chop the store-bought pickled onion.

I chopped the green onions.

I mixed everything with thick homemade yogurt. If you have yogurt, even better, but it would be nice if it was sour.

Added lemon juice, mustard, adjusted salt. The sauce should be spicy, pickled, and should pinch your tongue. Such a provocative sauce.

Heat a dry grill pan until smoking and fry the meat on each side for 4 minutes. But keep in mind, you remember that the pork must be cooked through. Raw pork is dangerous to health, so no blood - gray meat, but juicy. So 4 minutes, but maybe 5. But not 10.

Well, here we go. First, I threw fresh hot food onto a plate for the tired, hairy and somewhat smelly men, and quickly managed to take a photo of my friend’s plate. And then I poured the sauce on it. But it was no longer possible to take the plate of sauce from under his nose for a photo shoot. He growled threateningly. What about me? I'm not a fighter, just a poor weak woman. So no sauce.

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Steak is meat cut across the grain, with or without bone, 3 centimeters thick. How to cook delicious and juicy pork steaks? You can make them quite spicy, or you can just make them juicy. I chose the first option. You, if you wish, can do without adjika. You can serve boiled potatoes as a side dish.

How to cook steak and potatoes.

Ingredients.

T-bone steaks - 800 grams,
Mayonnaise - 5 tablespoons,
Spicy adjika - 1 teaspoon,
Salt - to taste.
Potatoes-1 kg.

Preparation.

Rinse the steaks, dry with a towel, and add a little salt. mix with a spoon of adjika (you can also use homemade hot seasoning),

marinate our steaks in this mixture, the longer the better. I kept them in the marinade outside the refrigerator for 6 hours. It turned out very tasty!

After that, place them on a dry baking sheet and bake for 40 minutes at a temperature of 220 degrees.

During this time, peel the potatoes and cook them for 15 minutes in salted water. You can pour melted butter over the finished potatoes.

Serve this delicious dish sprinkled with herbs. Well, that's all, you know how to cook steak and potatoes, try it and good luck! And finally, I recommend looking at the recipe

Pork with potatoes in the oven can become not only a hearty dinner, but also the main dish of the holiday table. Below are several options for preparing the dish.

Cooking this dish does not require any special culinary talent and can satisfy your hunger. The dish does not take too long to prepare, since both the potatoes and the pork go into the oven at the same time on the same baking sheet.

300-400 g pork;
700-800 grams of potatoes;
1 carrot;
1-2 onions;
spices, salt;
vegetable oil;
greens for serving.

The pork must be washed and cut into small pieces. Peel the potatoes, wash and cut as for frying (thinly). Finely chop the onion. Chop the carrots as well. Place the prepared vegetables in a deep container and mix with spices, salt and add vegetable oil. Perform the same manipulations in a separate plate with the meat.
Place potatoes with onions and carrots in a baking dish, pour in a little water (50 ml), milk or cream - this will make the potatoes soft and juicy. Place pork pieces evenly on top. The mold must be closed with a lid/foil and placed in a preheated oven at 190 degrees. oven. The cooking time is about 40 minutes. In order for the dish to acquire a golden brown color and a crispy crust, you need to open the mold 10 minutes before it is ready.
Serve hot, sprinkle with herbs for decoration - dill, green onions, parsley.

On a note. Vegetable oil prevents the potatoes from becoming dry during cooking; after transferring the raw products to the baking sheet, you can lightly sprinkle the dish with it.

Bake in French on a baking sheet

French-style pork is prepared in almost every home and there are almost as many variations of this recipe as there are borscht recipes. Some people like to add a large amount of cheese, while others like the presence of various vegetables in the dish. Pork with potatoes in the oven on a baking sheet cooks quite quickly and does not require any special cooking skills.

500 grams of potatoes;
800-900 g fresh pork;
grated hard cheese – 1 tbsp. spoon;
2 onions.

Thin meat steaks additionally need to be beaten. Cut potatoes and onions into thin half rings. Place in layers on a baking sheet greased with oil (vegetable oil) and lay out the potatoes with seasonings for meat and salt. Next is the onion, on which we place layers of meat. We also sprinkle the pork with salt and seasonings. Cover all the meat on top with grated cheese. The dish is prepared for 50 minutes in a preheated oven. When serving, you can add cheese and fresh herbs.

With potatoes and tomatoes in pots

Cooking in pots came into modern cooking from old traditions. Even in expensive prestigious restaurants you can find dishes cooked in pots. Pork with potatoes in pots can be prepared at home.

500 g pork tenderloin;
3 tomatoes;
500 grams of potatoes;
1 eggplant;
5 cloves of garlic;
2 onions;
vegetable oil.

Peel, wash and cut potatoes and other vegetables into cubes. Finely chop the onion. The meat should be cut into small pieces. Salt the eggplant separately and wait 15 minutes.

The meat must first be fried a little, it will take about 8 minutes until a crust forms, season with spices “for meat”.
Place the pork with the resulting broth at the bottom of the pot. Leave a little broth in the pan and fry the potatoes with spices and salt in it (5 minutes). Place in pots on top of meat. Pour half a glass of hot water into each pot.
Next, sauté the onion until translucent (2 minutes). It will take more time to fry the eggplant (until it becomes soft - 5 minutes). Lay out the next layer – onion and eggplant. The topmost layer is fresh tomatoes. The pots must be covered with lids during cooking. Cook the dish at 2000C for 40 minutes. After this time, sprinkle the dish with finely chopped garlic, mix thoroughly and let it sit a little longer in the switched off oven.
The pots are served with sour cream and fresh herbs.

Accordion pork with potatoes baked in foil

Meat prepared in this way will decorate any holiday table. The dish turns out to be nourishing, juicy and easy to portion.

pork – 700 g;
TV cheese – 200 g;
2 tomatoes;
salt;
5 cloves of garlic;
ground pepper (black).

The tenderloin should be washed and dried. We cut into small layers (1.5 cm), but not completely - as if in the form of an accordion. Season each slice with spices, meat seasonings and salt. Tomatoes and cheese should be cut into long pieces. Chop the garlic. Between the slices of meat we place the filling - cheese, tomato and garlic.
You need to bake the accordion in foil folded in 2 layers. Place the baking sheet with the meat in an oven preheated to 200 C and cook for about 1 hour. Open the foil, sprinkle grated hard cheese on top and cook for another 15 minutes to form a crispy golden brown crust.

Advice! Before cooking, pork can be marinated, then the meat will be more tender and flavorful.

Recipe up your sleeve

A quick, satisfying and juicy dish - pork with potatoes in the oven in the sleeve. Thanks to the vacuum that forms in the sleeve, the dish turns out juicy and savory.

pork tenderloin – 350 g;
peeled potatoes – 900 g;
bell pepper – 1 unit;
2 tbsp. spoons of mayonnaise;
1 onion;
salt, spices for meat;
1 carrot;
2 tomatoes.

Vegetables need to be peeled, washed, cut into small cubes, and the onion chopped into half rings. Salt everything and mix with spices, pour mayonnaise.
The meat should be washed and cut into small pieces. Mix pork with all vegetables. Transfer the resulting mixture into a cooking sleeve and tie it tightly so that the contents do not spread during cooking. In the upper part of the sleeve you need to make several holes for the hot steam to escape. Place the prepared sleeve on a baking sheet and place in the oven (190 degrees). After 40 minutes the dish is ready. The potatoes with pork should be served hot, and the broth that remains in the sleeve can be poured over the top of the dish and sprinkled with finely chopped herbs.

Original version with prunes

Here's how to cook pork and potatoes in an unusual style:

pork ribs - 1 kg;
potatoes - 7-10 units;
prunes - 300-400 g;
carrots - 2 units;
onion - 3 units;
light beer - 500 ml;
salt, pepper, dried basil, oregano;
oil.

As in previous recipes, first we prepare the vegetables - peel and rinse.

The ribs should have good chunks of meat so they can be pounded. Salt and pepper each piece on all sides, leave to soak a little (15-20 minutes). Next, fry the ribs on both sides until a light crust forms.

In the remaining oil, saute finely chopped onion and grated carrots. We peel the potatoes last so that they do not have time to darken in the air.

In a baking dish, lay out layers of ribs, sautéed potatoes, potatoes, and on top - squeezed, cut into small cubes prunes. Sprinkle spices between layers. At the end, pour in beer so that the entire contents of the mold are covered with liquid. This may require a little more beer than indicated in the recipe, or a small amount of water.

Bake the dish for an hour, periodically checking the liquid level and adding more if necessary so that the food does not burn or dry out.

With added mushrooms

Pork with mushrooms is prepared according to the following recipe:

champignons - 400 gr;
onion - 150 gr;
potatoes - 500 gr;
cheese tv - 150 gr;
mayonnaise - 100 gr;
pork - 400 gr.;
salt and spices.

As in previous recipes, we prepare vegetables and meat. Cut the potatoes into cubes, meat into potato-like slices, and mushrooms into slices.

Next, everything is very simple - put meat, mushrooms, onions, potatoes into the mold in layers. Sprinkle each layer with salt and spices (optional). Bake in a preheated oven for one and a half hours. Then cover the dish with cheese and place in the oven for another 10 minutes.

Roast

A tasty and satisfying roast pork can be prepared from:

carrots and onions - 1 each, large;
sweet pepper - 2-3 units, depending on size;
garlic - ½ head;
salt;
pork - 700 gr;
potatoes - 5-7 units;
khmeli-suneli - 1 table. l.

Peel and rinse vegetables. Cut the potatoes into large cubes, bell peppers, onions and carrots into small ones. Cut the garlic into slices.

Wash the meat, trim off fat and membranes if necessary. Cut into cubes equal in size to potatoes.

In a saucepan, fry carrots with onions and garlic in oil, seasoning with herbs. When the vegetables have softened a little, place in a separate bowl. Instead of vegetables, add meat and fry uncovered for ten minutes, add salt and stir.

Place layers of meat, vegetable mixture, and potatoes into portioned pots. You can repeat the layers twice. Lightly sprinkle each layer with salt. Add half a glass of water.

Bake the roast for an hour at 180 degrees.

Potato casserole

pork - 600 gr;
meat/vegetable broth - 5 tbsp. l.;
onion - 1;
potatoes - 6 units;
sour cream - 3 table. l.;
spicy herbs - 1 table. l. without slide;
a little oil.

Peel the potatoes, rinse them, cut them into slices 3-5 mm thick. We repeat the same with the onion. Cut the pork into small slices.

Grease the baking dish with oil. The first layer is meat, followed by spices, onions and potatoes. Pour over the broth. Cover the entire casserole with sour cream. Bake for two hours in a preheated oven at 200 degrees. stove.

The casserole can be served either hot or chilled. Of course, the dish will be tastier when hot.

On a note. The casserole can be topped with cheese 15-20 minutes before the end of cooking.

With vegetables and cheese

To prepare this recipe, it is recommended to use pork ham.

Pork with potatoes and cheese is prepared from:

pork - 650 gr;
potatoes - 450 gr;
cheese - 100 gr;
fresh tomatoes. — 3-4 units;
onion - 1 medium;
mayonnaise - a couple of tables. l.;
garlic - 4 cloves;
set of spices “For pork” - 1 table. l. without slide;
salt;
several sprigs of dill.

Marinate the meat in advance. The tenderloin is cut into small layers, placed in a bowl, half of the mayonnaise, finely chopped garlic, thin half-rings of onion, spices and salt are added. Mix everything thoroughly with your hands, distributing the marinade evenly over the pork pieces.

The meat should be marinated for 2-3 hours in the refrigerator.

Peel the potatoes, rinse them, cut them into halves of rings approximately 7 mm thick. It is placed as the first layer on the bottom of the mold.

The second layer is meat, and on top are tomato slices. Everything is covered with a mass of grated cheese, chopped dill and mayonnaise.

The dish is baked for 40-60 minutes at 190 degrees. If the cheese crust browns very quickly, it is recommended to cover the pan with foil to prevent the cheese from charring.

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