Mustard meat becomes tender, fragrant, it melts in the mouth and pleases with taste, especially if it is pork.
It is ideal for baking in the oven, does not require long pickling, has a lot of fans and always turns out! A selection of the coolest recipes and little tricks.
Pork with mustard in the oven - general principles of cooking
For cooking in the oven, a boneless piece is usually used, sometimes ribs. It is desirable that it has a small layer of fat on it, which will give the meat juiciness and tenderness. Pork is always washed, wiped and only after that they start cutting. You can bake the meat in a whole piece, medium or small pieces.
Mustard is used for pickling or just lubrication. You can breed it yourself, buy it in a store, there are many types that differ in the degree of spiciness, the presence or absence of round seeds (Dijon mustard). Often it is combined with other ingredients: honey, garlic, soy sauce, fresh and dried herbs. It goes wonderfully with all kinds of pepper, coriander, ginger. You can go the simplest way - take a ready-made seasoning from a bag that is intended for meat, specifically for pork or barbecue. Just remember that it may already contain salt.
Pork with mustard in the oven in a large piece
A variant of an amazing pork roast with mustard in the oven. It can be consumed hot or cooled, used for meat plate, sandwiches.
Ingredients
A piece of pork from 1 to 1.5 kg;
5-6 cloves of garlic;
2 spoons of mustard;
Salt and pepper or take seasoning for meat, barbecue.
Cooking
1. We wash the piece. We wipe dry with napkins. If there is a lot of fat, then you can cut off part, but not all. Meat with it turns out juicier.
2. Peel the garlic cloves, cut into 4 pieces to make elongated sticks.
3. Pour spices into a bowl, dip a piece of garlic, make a puncture in the meat with a knife, stuff the whole piece of pork with fragrant garlic.
4. We take mustard. We also add a little spice to it at our discretion, rub a piece from all sides.
5. Put in a bowl, cover (you can cover with cling film), leave for 5 hours in the refrigerator. If there is no such time, keep warm for an hour.
6. We take out, rub the mustard over the surface again.
7. Wrap the piece in foil, send the pork to the heated oven for 80 minutes. Temperature 200.
8. Now we take it out, remove the foil and put the ham again in the oven. Bake until golden brown for another 15 minutes, looking at the color.
Pork with mustard and honey in the oven
Amazing recipe for pork in honey mustard sauce, which is cooked in a small piece, like a barbecue. But you can use this marinade for boiled pork, it will also be very tasty.
Ingredients
1 kg of pork;
1.5 tablespoons of mustard;
1 spoon of honey;
0.5 tablespoons of seasonings for barbecue;
0.5 kg of onion;
2 spoons of soy sauce.
Cooking
1. Cut the pork into slices, as for classic barbecue on coals. It is important that the meat is dry, that is, after washing, we wipe the pieces with napkins.
2. We combine honey and mustard. If the honey is thick, then melt it, just hold it for a few seconds. microwave oven or in hot water.
3. Add soy sauce, spices, mix.
4. Pour the marinade into the meat, stir. We leave for a couple of hours. Can be prepared ahead of time and kept in the refrigerator.
5. Cut the onion into large half rings. This will be the pillow for the pork. Lay the layer in a greased form.
6. Re-mix the meat to cover it again with the marinade and place it on the onion. Cover with foil on top.
7. We put the pork in an oven heated to 190 degrees. Cook under the foil for 25 minutes, then remove it.
8. Cook until golden brown, on average, the whole process will take 40-50 minutes. We look at the dish, pierce a piece with a knife. If the juice is clear, the pork can be removed.
Pork with mustard in the oven (with tarragon)
A variant of very fragrant and appetizing meat. We choose a piece of pork with moderate fat content, ideally take it from the neck, but you can also use some other.
Ingredients
1 kg of meat;
1 tsp mustard with grains;
1 spoon regular mustard;
3 sprigs of tarragon;
3 cloves of garlic;
0.5 tsp coriander seeds;
Salt pepper.
Cooking
1. Grind coriander in a mortar, add a little salt.
2. We wash the tarragon, cut off the leaves from the branches and cut.
3. Peel the garlic, then cut each clove into long sticks. Mix with tarragon and salted coriander.
4. We make holes in a piece of pork, put garlic with spices and tarragon leaves.
5. Mix both types of mustard, salt and pepper. You can add other seasonings or a spoonful of soy sauce to taste.
6. Rub the pork with the prepared mixture.
7. Transfer to foil. We wrap.
8. Bake for 60 minutes at 200 degrees.
9. Open the foil, but do not take out the piece. We put it in the oven higher. We add temperature, about 210-230 degrees. Fry fragrant pork for another ten minutes, take it out.
Pork with mustard and apples in the oven
An oven-roasted version of the festive pork with mustard that is both cooked and served with apples. The dish is very fragrant, rich, but at the same time it is prepared simply and practically does not require your participation. Choose sour apples.
Ingredients
800 g boneless pork;
2 spoons of mustard;
Salt pepper;
2-3 apples.
Cooking
1. Ideally, you need to rub the meat with spices and mustard 2 hours before cooking. But you can do it right in front of her. We mix everything and carefully process the piece, carefully rubbing the pulp. Transfer to foil.
2. Cut the apples into 4 parts. Then we remove the core and cut each piece across to get a kind of triangles.
3. Spread the apple slices in an even layer on top of the pork piece. Fruit should completely hide it.
4. Close the foil, try not to break the apple layer.
5. We put the meat for an hour in the oven, heated to 190. And enjoy the unique aroma that will appear from the oven.
Pork roll with mustard in the oven
Awesome roll option pork tenderloin, which will decorate any table, including a festive one. Cooked in the oven in foil. If desired, you can add some mushrooms or prunes inside the roll.
Ingredients
0.7-0.8 kg tenderloin;
2 spoons of mustard;
4 cloves of garlic;
Salt pepper;
Seasonings for meat;
4 sprigs of dill;
1 st. l. sweet paprika.
Cooking
1. Cut the peeled garlic cloves into slices. Add chopped dill to them, put paprika and stir. This will be the filling. As already mentioned, you can add a little chopped pickled mushrooms or prunes to it.
2. Straighten the tenderloin on the table. If the piece is thick, then we make a cut across, but not to the very end, we unfold the layer.
3. Lubricate the meat with salt, pepper, season with spices and rub mustard over it.
4. Put inside a mixture of garlic and dill.
5. Roll up the roll.
6. We wrap the pork with a thick thread on top so that the meat does not unwind during the cooking process. Lubricate everything again with mustard.
7. Put on foil, wrap on top.
8. Put in the oven, bake for an hour at 180. Then you can add the temperature to 200, open the roll and fry well until a beautiful crust.
Pork with mustard in the oven (with potatoes)
simple recipe universal dish pork with mustard in the oven. To reduce the cost, you can take more vegetables.
Ingredients
800 g pork;
600 g potatoes;
300 g of onion;
3 spoons of mustard;
70 g of cheese;
Salt and other spices.
Cooking
1. Cut the pork into 7-8 plates. It is important that the pieces are across the fibers, then the meat will turn out juicy, tender.
2. Mix the mustard with spices and mayonnaise, grease the pork on all sides. Half of the sauce should be gone. Let the meat stand for now.
3. Peel the potatoes, cut into plates, mix with the second part of the sauce.
4. Cut the onion into half rings, put it on the bottom of the greased form.
5. Distribute the pork on the onion in one layer.
6. Now lay out the potato slices in the sauce.
7. We send the structure to the oven, bake at 180 degrees for about 35 minutes. Nothing needs to be covered.
8. We rub the cheese very finely. You can take more at your discretion.
9. Sprinkle the potatoes with cheese, fry until a beautiful crust for another 12-15 minutes, now you can add the temperature.
Pork with mustard in the oven (with prunes)
A variant of a very simple but delicious pork with mustard in the oven. It is better for her to choose sour prunes. Similarly, a dish with dried apricots is prepared.
Ingredients
Piece of meat 600 g;
100 g prunes;
1.5 tablespoons of mustard;
1 tsp spices for meat.
Cooking
1. Wipe the washed piece dry.
2. We wash the prunes, no need to cut.
3. Mix mustard and spices.
4. We make a hole in the meat with a knife, put the prunes. We stuff the whole piece.
5. Thickly coat with mustard, wrap in foil, put in the refrigerator for 5 hours. You can keep the meat overnight or all day.
6. We take out the pork, send it to the oven. In an oven preheated to 200 degrees, cook for exactly an hour. If desired, fry at the very end, removing the foil.
Is the meat dry and has no fat on it? Put a few pieces of bacon on top, it will fry and soak the pork with its juice.
Pork is often cooked in foil, but a roasting sleeve can also be used. At the end, it is also cut, and a piece is fried.
So that the meat does not stick to the foil, it can be greased with a drop of oil, but it is better to spread the chopped onion, carrot. By the way, they can be served with the dish.
In a mustard marinade, it is prepared very simply and quickly, juicy soft pieces of meat are obtained with a golden crust, sprinkled with sesame seeds.
It is better to marinate the meat on the eve of the day when you are going to fry it (we put it in the refrigerator overnight, of course), or at least 2-3 hours. The process of preparing pork and marinade takes only 10-15 minutes. And the next day, you will also fry a whole pan of meat in a maximum of 15 minutes.
Need:
- Pork (carbonade or tenderloin) - about 1 kilogram
- Chicken eggs - 4 pieces
- Mustard - 2 tablespoons "with a slide" (this time we had "Russian", but you can use any, depending on the type of mustard, the taste of meat will have different shades)
- Potato starch - 1 heaping tablespoon
- Salt - 2 teaspoons
- Mixture of peppers - 1 teaspoon (you can replace just ground black pepper, you can add your other favorite spices for meat)
- Sesame seed (if desired, you can without it) - 4-5 teaspoons
- Vegetable oil - 3-4 tablespoons
Cooking:
Wash the pork with cold running water, dry it with a paper towel or napkins, cut into pieces, slices about 1 cm thick.
Prepare a marinade fill, for which mix eggs, mustard, starch, salt, spices (we have a mixture of peppers).
Mix the marinade thoroughly (it’s faster to do this with a mixer, but you can do with a spoon) until a homogeneous mass.
Put the pieces of pork in a suitable size container with a lid (in a saucepan or glass container), pour the marinade, be sure to mix so that the marinade penetrates between all the pieces of meat. Cover the pot (container) with a lid and send to the refrigerator to marinate for at least 2-3 hours, and preferably until next day. By the way, the next day you can fry not all the pork marinated in mustard sauce, but only part of it, and the other part the next day or even every other day. Pork in the marinade is perfectly stored in the refrigerator for 2-3 days.
When it's time to fry the meat, pour a little vegetable oil, we pick up a piece of pork with a fork, dip it (if we want) on one side in sesame seed and put it on the pan with the side that was dipped in sesame seeds ( check out our video recipe!). Thus, quickly fill the pan with pieces of meat and slightly reduce the heat (to a level still above average). Fry until golden brown about 4-5 minutes.
If you used sesame seeds, then right in the pan during the frying process, sprinkle the slices of meat with sesame seeds on top. The pork will now be covered in sesame seeds on both sides. We remind you that you can not do this at all, it will also be delicious without sesame seeds.
Turn the pork slices over and fry on the other side for about the same time - 4-5 minutes.
Remove the meat from the pan to a plate or platter. ready! You can immediately fry the next portion in the same way. Serve with any side dish, goes well with stewed vegetables or with vegetable salad.
Meat in mustard - the basic principles of cooking
The two main ingredients in all mustard meat dishes are mustard and meat.
The choice of meat depends on the dish being prepared, the main thing is that it be fresh. Ice cream is also suitable, before using it, it should be thawed in advance, it is best to do this by putting it on the bottom shelf of the refrigerator overnight.
The meat is cut into pieces, rolls are formed from it or, cut into slices, beaten off and, smeared with mustard, baked, it all depends on the dish that will be prepared.
You can use any mustard, from store-bought to homemade, from spicy to aromatic.
There are a lot of options for cooking meat with mustard, it is marinated in mustard for barbecue and not only, it is added when frying meat with vegetables, lubricated when baking. Mustard can also be used to improve various sauces in which meat is cooked.
It not only gives an interesting specific aroma, but also contributes to softening, which is why meat dishes in mustard are tender and juicy.
Baked meat in mustard with mustard-wine sauce
Ingredients
800 grams of pork, preferably a tenderloin from the neck;
sweet head onion;
150 ml of wine "Rkatsiteli", "Aligote", or similar;
Medium sized carrot;
Five small cloves of garlic;
Half a liter of broth, cubes can be diluted in water;
Four tablespoons of not very spicy mustard;
Two teaspoons of cornmeal;
75 ml of olive oil;
Dry mix from provencal herbs", nutmeg, cloves, pepper;
Two sprigs of rosemary.
Cooking method
1. Thoroughly rub the washed, dried with a towel or napkin piece of neck with a mixture of spices and salt, coat on all sides with olive oil mixed with two tablespoons of mustard and remove, wrapped in cling film, overnight in the refrigerator.
2. Blot the settled tenderloin with a napkin and fry until golden brown over high heat in refined sunflower oil with the addition of ghee.
3. Put the neck in a deep heat-resistant form, around it lay the carrot cut into four parts and the onion in two, the head of the unpeeled washed garlic, rosemary, two leaves of parsley and 3-5 peppercorns.
4. Pour the wine into the mold, add the broth and place in the oven at 190 degrees. The liquid level is one third of the height of the meat piece.
5. Cook for two hours, periodically, with an interval of half an hour, turn over and pour over the sauce. Add broth if necessary.
6. Cut the baked meat piece into slices, and add the remaining mustard to the sauce in which it was cooked and thicken it with flour, although you can not do this.
7. Spread the slices on a serving dish and pour over the sauce.
Pan-fried meat in mustard
Ingredients:
600 grams of steam veal;
Two tables. spoons of mild thick mustard;
Medium carrot;
Two large sweet onions;
2 tbsp. l. baking white flour;
4-5 tablespoons of pasteurized milk;
500 ml of water;
Three bay leaves.
Cooking method:
1. Cut the meat into small, equal pieces and dip on all sides in mustard, fry in refined vegetable oil until about half cooked.
2. In a separate pan, fry finely chopped onions and grated coarse carrots until golden brown.
3. Combine sautéed vegetables and meat fried with mustard, add lavrushka, salt, pepper, and, pouring in water, simmer on medium heat for twenty-five minutes.
4. Dilute the flour in half a glass of boiled, cooled water. Pour the flour mixture into the pan, stir vigorously and heat for another seven minutes.
5. Served with a side dish of mashed potatoes or pasta.
Meat in mustard with mayonnaise in the oven
Ingredients:
800 grams of pork tenderloin;
50 grams of spicy mustard;
Salt and spices to taste.
Cooking method:
1. Dry the fresh washed meat well, let the frozen meat pre-thaw on the bottom shelf of the refrigerator.
2. Cut the pork into large slices, a centimeter thick and beat each piece on both sides with a hammer.
3. Thoroughly rub the broken pieces with a mixture of spices and salt, spread both sides with mustard and put them in a mayonnaise-greased frying pan without a handle or frying pan. Pieces should lie tightly so that there are no gaps.
4. Lubricate the top of the dish liberally with mayonnaise and bake at 180 degrees for one hour.
Stuffed chop from pork meat in mustard with cognac
Ingredients:
300 grams of pork fillet;
60 grams of cheese, hard "Russian";
50 grams of ham, boiled;
1 tsp cognac;
Mild mustard;
A pinch of powdered nutmeg;
Egg;
Baking white flour.
Cooking method:
1. When choosing meat, pay attention to the thickness of the pieces, they should not be thin, the ideal thickness is from two to three centimeters.
2. Wash the meat thoroughly, dry it, carefully cut out the bone and cut it lengthwise without cutting to the edges.
3. Expand each piece like an open book and beat on both sides with the back of the blunt side of the knife, or with a hammer.
4. Salt, pepper a little, rub with your favorite spices mixed with mustard, nutmeg and cognac. Leave to marinate.
5. After one hour, take out the meat marinated in mustard, put a thin slice of cheese in the middle of each chop, cover with the same piece of ham and close, fixing the edges with wooden toothpicks soaked in water.
6. Dip the chop prepared in this way in flour and fry in oil until golden brown.
7. Put the fried chops on a baking sheet and bring to readiness in the oven, at 180 degrees. This usually takes fifteen minutes.
Meat roll in mustard with minced meat chicken fillet and dried fruits
Ingredients:
One and a half kilograms of fresh pork pulp;
500 grams of chicken fillet;
Eight pieces of dried apricots;
A small bunch of parsley and dill;
Five cloves of garlic;
Seven prunes;
Seasoning "Armenian";
350 ml of dark beer;
Mustard "Bavarian", you can make your own.
Cooking method:
1. Wash a whole 1.5 kg piece of tenderloin and thoroughly blot its entire surface with a disposable towel.
2. Cut the meat lengthwise into two halves, but at the same time do not cut from one side to the end approximately the thickness of the little finger.
3. Expand, you get a large layer, cover it in one layer with cling film, beat it off and leave it aside to “rest”.
4. Pass the chicken fillet, dried apricots, fresh herbs and prunes through the large grate of the meat grinder.
5. Add finely chopped garlic, you can twist it together with chicken fillet, salt, pepper a little and knead the cooked minced meat thoroughly.
6. Sprinkle the working surface of the table generously with spices, salt and crushed black pepper and put a layer of meat smeared with mustard on all this.
7. Spread the minced meat filling evenly over the entire layer and, having rolled up the roll, tie it with culinary thread or thick twine so that it does not unfold.
8. Sprinkle the top of the roll lightly with “Armenian seasoning”, brush thinly with mustard and arrange on a wire rack set in a heat-resistant form.
9. Pour dark beer under the grate and, covering the form tightly with foil, bake the roll in the oven for an hour at 200 degrees.
10. Remove the foil, pour over the top of the dish with the juice released during the baking process, and put it back for another half hour. Do not forget to periodically water the surface of the roll with juice, this will help form an even more beautiful crispy crust.
Pieces of meat in mustard with honey and vegetables
Ingredients:
700 grams of boneless beef;
60 grams of flour;
150 grams of onions;
2 tbsp. l. honey;
Two small carrots;
250 grams of fresh or chopped frozen champignons;
Three table. spoons of tomato paste;
Five small potatoes;
A small bunch of parsley;
0.5 tsp thyme;
40 grams of spicy mustard;
400 ml of steep beef broth;
Half a liter of dark weak beer:
One bay leaf.
Cooking method:
1. Finely chop the parsley, add salt, thyme, pepper and mix everything with flour.
2. Roll the meat cut into small slices in the resulting flour mixture and fry in olive oil until lightly browned.
3. Add the onion chopped into thick half rings, potatoes and carrots cut into small squares of the same size, as well as mushrooms cut into slices and continue to fry for another ten minutes.
4. Then add the mustard, the remaining flour and tomato paste after rolling the meat. Mix well, pour prepared beef broth, beer, lay the lavrushka and bring to a boil.
5. Then turn down the heat and simmer with the lid closed until tender, about one hour and twenty minutes.
Marinated meat in mustard with soy sauce for barbecue
Ingredients:
Two kilograms of meat of any kind;
Two large cloves of garlic;
1 st. l. homemade or spicy purchased mustard;
Two tables. spoons of dark sugar;
A third cup of tomato puree;
80 ml of regular soy sauce;
An incomplete teaspoon of crushed black pepper in a mortar;
One big lemon.
Cooking method:
1. Squeeze the juice from the lemon, and crush the garlic with a special "garlic", or crush it in a mortar.
2. Mix soy sauce with mustard, sugar, tomato paste and lemon juice.
3. Add pepper, chopped garlic and mix everything well again.
4. Cut the meat washed under water into pieces for barbecue and, thoroughly smearing each piece with the prepared marinade, put it in a glass or enameled container.
5. Pour the remaining marinade on top, cover or tighten with cling film and put on the bottom shelf of the refrigerator for four hours.
6. When the meat is marinated, string it on skewers and fry on coals. The rest of the sauce can be poured over the barbecue during cooking.
Meat in Mustard - Tricks and Helpful Tips
The smaller the pieces, the faster they marinate.
When marinating meat in mustard and soy sauce for barbecue, salt should be added to the marinade with care, since the sauce itself is quite salty and you can easily spoil the barbecue.
To prepare minced chicken fillet with dried fruits, in the mustard meat roll recipe, it is better to soak dried fruits for twenty minutes in cold water before use.
To stew in mustard with vegetables, you should take liquid honey, but if this is not the case, melt the usual one in a steam bath or in the microwave.
Step-by-step recipes for delicious and spicy meat in mustard baked in the oven
2017-10-02 Ekaterina LyfarGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
13 gr.
33 gr.
carbohydrates
2 gr.353 kcal.
Classic recipe for meat in mustard, baked in the oven
Ingredients:
- Meat - 0.5 kg (loin is ideal);
- Grain mustard - 30 g;
- Fresh garlic - 5 cloves;
- Salt pepper.
Rinse the meat, dry it with a clean towel. When the piece is dry, brush it all over with salt and pepper.
Peel the garlic, separate the slices from each other.
Make longitudinal cuts in the loin, stuff it with garlic.
Rub the mustard generously over the pork, leave to marinate for 3-4 hours.
Turn on the oven, heat it up to 180 degrees. Lay foil on a baking sheet, then wrap it around the meat. Bake for 60 minutes.
Pork can be served immediately. When it cools down, you can cut the meat into small slices and put on sandwiches.
In order not to spoil the taste of meat in mustard, baked in the oven, you need to know the secrets of cooking:
1. Pork neck is best for roasting. The piece should be of medium thickness, with a small amount fat.
2. The following spices go well with pork: basil, bay leaf and rosemary.
3. To get a golden crust, you need to open the foil 10 minutes before turning off the oven
The classic recipe is considered the most successful, but you can try other options for cooking pork.
A quick recipe for meat in mustard, baked in the oven
In this recipe, you do not need to pre-marinate meat in mustard, baked in the oven. This saves time and effort, such a dish can be prepared just a couple of hours before the arrival of guests.
Ingredients:
- Pork - two kilograms;
- Grain mustard - 50 g;
- Garlic - 3 heads;
- Salt, pepper mixture.
Step by step cooking method
Wash the meat thoroughly, remove excess fat and bones.
Make several cuts all over the pork.
Peel one head of garlic, cut each clove into two halves. Dip them in salt. Place a piece into each hole in the meat.
Chop the remaining two heads of garlic, mix with salt, pepper and mustard. Rub the meat with the resulting mixture.
Preheat the oven to 220 degrees. Bake pork in it for an hour and a half.
If you want to cook the meat even faster, you can fry it in a pan. But in this case, the dish becomes too high-calorie. Plus, you'll have to stand over the stove instead of resting while the pork is roasting in the oven.
Meat in mustard, baked in the oven, with a delicious creamy sauce
Sometimes you want to add variety to the usual dishes. If you already got classic recipe meat, try adding to it cream sauce. It has a very delicate texture and the finest aroma. Meat in mustard, baked in the oven and poured with sauce, is ideally combined with fresh vegetables.
Ingredients:
- Soft piece of pork - 400 g;
- Mustard - 60 g;
- Soy sauce - ½ tbsp. l.;
- Hard cheese - 50 g;
- Garlic - 5 cloves;
- Half a lemon;
- Low-fat cream - 100 ml;
- Tomato and cucumber - 1 pc.;
- Dill and parsley - 3 sprigs;
- Vegetable oil - 2 tbsp. l.;
- Black pepper, basil to taste.
Step by step cooking method
In this recipe, pork is not baked in a whole piece, but in portions. Therefore, you first need to cut the meat into several slices of the same size. Hit them with a hammer.
Mix mustard, soy sauce and spices. Squeeze the lemon juice into the same container, chop the garlic. Thoroughly mix the resulting marinade, rub the pork with it.
The meat will marinate for 20-30 minutes, during which time you can prepare the sauce. To do this, grate the cheese, mix it with cream and mustard. Heat the sauce over low heat, stirring constantly.
Grease a baking sheet with vegetable oil to keep the steaks from sticking. Put the meat there, bake in the oven for 60 minutes at 180 degrees.
Garnish each serving with slices of tomatoes and cucumbers, sprinkle with fresh herbs. Such a dish can be consumed without additional garnish. The sauce is served in a separate container so that each guest can pour over the meat in his own plate.
Recipe for fragrant meat in mustard, baked in the oven with spices
Such meat in mustard, baked in the oven, can be put on festive table. His original crust will definitely grab the attention of guests. Mustard will give the dish a sharpness, and garlic will provide a unique flavor.
Ingredients:
- Pork meat (balyk or neck) - 1 kg;
- Vegetable oil - 30 g;
- Garlic - 6 cloves;
- Grain mustard - 30 g;
- Mustard ordinary - 30 g
- Bay leaf - 2 pcs.;
- Italian herbs, basil, salt and pepper to taste.
Cooking method (step by step):
As with other recipes, you first need to rinse and dry the meat.
Prepare the marinade. To do this, mix sunflower oil, salt, allspice and black pepper. Italian herbs and basil are also added there. Bay leaf must be chopped into small pieces, pour into the marinade. Rub the pork with the resulting mixture.
Let the meat marinate for 60-80 minutes in the refrigerator. While it is preparing, mix two types of mustard with minced garlic.
Heat a frying pan over high heat, pour some oil into it. Fry the pork on it until golden brown. Usually 2-3 minutes is enough for this.
Wait for the meat to cool down. Then coat it on all sides with garlic mustard. Put in a baking dish. You can wrap the pork in foil or just cover it with a lid.
The meat should be baked for 50-60 minutes at a temperature of 190 degrees. After that, remove the lid (or the top layer of foil), leave the dish in the oven for another 15 minutes. To serve, cut it into small slices, sprinkle with herbs.
This recipe perfectly combines two types of mustard, a variety of spices and pepper. Thanks to them, the meat acquires a special flavor and aroma.
Gourmet meat in mustard, baked in the oven with bacon
This recipe uses pork ribs. Bacon helps to keep the juiciness, gives a special flavor to the mustard-covered meat, baked in the oven.
Ingredients:
- Pork - 2 kg;
- Smoked bacon - 150 g;
- White dry wine- 2 glasses;
- Mustard - 150 g;
- Garlic - 2 heads;
- Shallots - 50 g;
- Cumin, salt, pepper - to taste.
Step by step cooking method:
Preheat the oven to 220 degrees.
Rub the pork with salt and pepper, sprinkle with cumin on top. Spread the meat with mustard on all sides, except for the one that will be adjacent to the baking sheet.
Lay the bacon strips over the mustard crust and secure with toothpicks.
Put the peeled onion and garlic (whole) in a deep baking sheet. Place meat nearby, pour everything with a glass of wine. Put the baking sheet in the oven for 10 minutes, then reduce the temperature to 180 degrees.
Roast the pork for an hour. Every 15 minutes, open the oven, pour wine and juice over the meat.
White wine was used to prepare this dish, but it should be served with a glass of dry red wine. It will perfectly emphasize the refined taste of meat.
Pork meat with mustard in the oven
Meat with mustard is served as cold appetizer on the festive table, or hot to any side dish. It can become great alternative shop sausage. You can cook with pork or beef.
Ingredients
- 700 g piece of pork pulp;
- sea salt;
- six cloves of garlic;
- ground pepper;
- 20 g mustard.
Step-by-step recipe for meat with mustard in the oven
A piece of pork must be with layers of fat to make the meat juicy. Peel the garlic and chop thin slices. We make small cuts throughout the piece of meat and insert garlic into each piece.
Coat pork on all sides with mustard. Put on a sheet of foil and wrap. Transfer to an ovenproof dish.
We put the meat for an hour in an oven preheated to 180 C. About ten minutes before the end of cooking, unfold the foil and continue to bake until a delicious crust forms. Cool and cut into not too thin slices.
Mustard can be any spiciness. If you do not have a whole piece of meat, you can take a chopped fillet, fold it and wrap it tightly in foil. During the baking process, the pieces “compress” and the meat can be cut into slices.
A quick recipe for pork meat with mustard in the oven
This recipe will become a real lifesaver when guests suddenly appeared. Thanks to the sauce and mustard, the meat is instantly saturated with aromas. It does not need to marinate for a long time. Easy to prepare and bake in the oven
Ingredients
- half a kilogram piece of pork;
- paprika;
- ten cloves of garlic;
- mustard grains;
- hops-suneli.
How to quickly cook meat with mustard in the oven
Rinse the meat, clean from the hymen and veins. Peel the garlic. Leave small teeth whole, and cut large ones into slices.
Make small holes in the pork with a thin knife and insert the garlic pieces into them. Rub the meat with salt, coat with mustard and roll in spices.
Lay the pork on a sheet of foil and wrap it into an airtight envelope. Put it in a frying pan with a thick bottom, pour in water to a height of two centimeters and place in a preheated oven. Bake at 250 C.
It will take about forty minutes to cook the meat. After about half an hour, unfold the envelope and continue baking, pouring the resulting juice from time to time. Cool, cut into slices and serve hot with a side dish or as an appetizer.
To cut the meat easily, place the finished pork under a press and cool. If the piece of pork is lean, stuff it with lard, or lay thin slices of bacon on top of the meat.
Meat with mustard in the oven with honey and soy sauce
Pork according to this recipe is prepared by cutting into small pieces. The honey mustard sauce will make it taste just divine. Meat cooked in this way can successfully replace barbecue if you do not have the opportunity to go out into the countryside.
Ingredients
- pork pulp - kg;
- soy sauce - 20 g;
- mustard - 15 g;
- onion - half a kilogram;
- natural honey - 30 g;
- seasoning for barbecue - 3 g.
How to cook
Wash the pork, clean from veins and films. Cut the meat into pieces, as for barbecue. Dry each piece with a paper towel. Place in a deep bowl.
Combine mustard and honey in a bowl and stir. If the honey is thick, melt it by holding it in hot water or by putting it in the microwave. Pour in soy sauce, add spices and mix thoroughly.
Pour the marinade into the bowl with the meat and mix with your hands. Leave to marinate for a couple of hours. You can cook in the evening and leave until morning in the refrigerator.
Peel the onion, wash and chop into large half rings. Onion in this case will play the role of a pillow for pork. Place the chopped onion in the bottom of the greased pan and spread it out in an even layer.
Stir the meat again so that the pieces are again covered with marinade. Lay the pork on top of the onion. Cover the mold with foil.
Put the pork in the oven for 25 minutes. Cook at 190 degrees. Then remove the sheet of foil and continue cooking for the same amount of time until the meat is covered with a delicious crust. Pierce a piece of meat with a knife. The appearance of a transparent knife indicates its readiness.
Add salt only after you taste the soy sauce. If it is too salty, do not add salt to the dish. To prevent the meat from sticking to the foil, grease it with vegetable oil.
Meat with mustard in the oven with sour cream
Beef is a popular type of meat that is recommended for athletes during the recovery period after a serious illness. It will take more time to marinate beef, so it is better to start cooking it in the evening.
Ingredients
- one and a half kilogram piece of beef;
- two bay leaves;
- shallot;
- a glass of sour cream;
- half a glass of mustard;
- sea salt;
- half a glass of olive oil;
- ground black pepper.
Step by step recipe
My beef, be sure to remove the hymen and veins. Dry the meat with a paper towel and cut into medium-sized pieces. Transfer to a deep container.
Salt the meat, pepper and mix. If you wish, you can use spices or spices to your liking.
In a separate bowl, prepare the beef sauce. Connecting olive oil with mustard and sour cream. Shake well until smooth. Transfer the sauce to a bowl with meat and mix with your hands.
We transfer the beef to the ducklings. I put in a couple of bay leaves. Peel the shallots, chop coarsely and lay them on top of the meat. We put in the refrigerator for at least a couple of hours so that the beef marinates well.
Cover the ducklings with a lid or a sheet of foil folded in half. We heat the oven to 200 degrees. We put the chicken with beef in it and bake for an hour and a half. Then remove the lid or foil and leave in the oven until browned. Put the hot meat on a dish, sprinkle with fresh herbs, and serve with any side dish.
To make the beef soft and tender, soak it for a couple of hours in milk. Be sure to check the readiness of the meat. To do this, pierce a piece with a knife, if clear juice stands out, the beef is ready.
Meat with mustard in the oven on a vegetable pillow
This is a two in one recipe. Juicy, delicious piece beef in mustard honey sauce will be a great addition to a vegetable side dish, which is cooked with meat. Wine will make the taste of the dish unique.
Ingredients
- 125 ml dry white wine;
- sea salt;
- kilogram piece of beef;
- ground black pepper;
- pod bell pepper;
- 20 g mustard;
- seven slices of bacon;
- two bay leaves;
- carrot;
- two bulbs;
- 5 g honey.
How to cook
A piece beef tenderloin wash, cut the hymen and remove the tendons. Dry with a paper towel to remove any remaining moisture. Rub the meat on all sides with a mixture of salt and black pepper.
Brush the beef generously with mustard. You can use regular or French. Transfer the meat to a bowl and send to marinate in the refrigerator for a couple of hours.
Peel onions and carrots, wash under running water. Put on a cutting board and chop: onions - in half rings, carrots - in thin strips.
Put the vegetables in a thick-walled heat-resistant form. Salt the vegetable pad lightly. Put a bay leaf and a couple of black peppercorns on top.
Rinse the bell pepper pod, wipe with a towel. Cut out the stalk with a sharp knife and carefully clean out the seeds. Cut the vegetable into rings.
Remove the meat from the refrigerator and wrap it with thin slices of bacon. Lay the marinated beef on a bed of vegetables. Lay the bell pepper rings on it.
Combine wine with honey and shake well. Pour sauce over meat. Cover the form with foil and put in the oven for an hour and a half, preheating it to 180 degrees. About ten minutes before the end of cooking, remove the foil so that the meat is browned.
To prevent the beef from turning dry, cover the piece of meat with thinly sliced \u200b\u200blard. The meat will turn out even tastier if you stuff it with slices of carrots, garlic and onions.
Description
Do you like to add brightness to the taste meat dishes by sprinkling a slice of boiled pork or sausage with mustard? I am also a fan hot spices- mustard and horseradish! Well, moderately sharp. I would not be able to crunch chili peppers without bread, like Caucasians ... but meat with mustard is a great idea! And what if we don’t just pour sauce over the finished dish, but ... combine two in one and cook something new, unusual - pork baked with mustard!
This dish is prepared simply, but it looks very impressive - much more original than ordinary boiled pork. A golden crust with mustard seeds will intrigue your guests, providing a sensation at the table and a line for the recipe.
The site already has meat with mustard and honey, which was sent to us for the competition by readers, but this recipe is different. Let's try!
Ingredients:
- Pork - 1-1.5 kg (neck, salmon);
- 2-3 tablespoons sunflower oil;
- 1-1.5 teaspoons of salt;
- ¼ teaspoon ground black pepper;
- ¼ teaspoon ground allspice;
- 1-2 pieces of bay leaf;
- 1 teaspoon dried basil;
- 1 teaspoon of Italian herbs;
- 4-5 garlic cloves;
- 5 teaspoons of mustard.
Instruction:
Rinse the meat and dry thoroughly with paper towels. Prepare the marinade by mixing 1-1.5 tablespoons of vegetable oil, salt and two types of pepper; chopped bay leaf and dried herbs. A very fragrant mixture! We rub the meat with it on all sides and leave to marinate for 30-40 minutes, maybe for an hour.
After the lapse of time, we heat the remaining 1.5-2 tablespoons of sunflower oil in a pan, carefully so that hot oil does not splash, put the meat in the marinade and fry on all sides for a couple of minutes - so that the roasted, golden crust.
Then we shift the meat into a mold, let it cool slightly.
While the meat is cooling, prepare mustard-garlic dressing by mixing mustard with garlic, grated on a fine grater or passed through a press.
We coat the meat with mustard on all sides, except for the bottom.
And tightly cover the form with a lid, if available, or simply with a sheet of foil for baking.
Cook at 190C for 45-55 minutes. Then we take out and carefully remove the foil - be careful, there is hot steam under it.
We put the meat back in the oven, no longer covering, for 15 minutes - until a golden crust appears.
Then again cover with foil and continue to bake until soft (you can check with the tip of a knife). Depending on the size of the piece, it may take more or less time, about 20-30 minutes. When the meat became soft, I kept it for another 7-10 minutes without foil at 200-220C, as I wanted the crust to become more fried.
We let the prepared meat in mustard stand for 15-20 minutes, let it cool down so that you can cut it beautifully without burning.
Cut into slices, decorate with herbs. Very beautiful holiday dish it turns out! And delicious!
