Pork loin recipe in the oven. Cooking delicious pork loin in the oven. Pork loin baked in the oven with cheese

Pork loin is a piece of meat from the back, which does not have much fat and very delicate fibers, and due to its structure and taste it is first-class meat. The loin is completely low-fat and quite dietary - only 240 calories per 100 grams of product, but rich in a large number of amino acids. There are many dishes made from loin, because they cook everything from it - bake, fry and marinate. Brisket cooked in the oven is not only very juicy, but also delicious. This meat is dietary and tender, perfectly complementing any side dish.

Baked loin – classic

This pork loin is quite versatile and its recipe is basic. Spices can be selected to suit your taste, the main thing is to maintain the sequence of cooking processes. And a delicious, aromatic dish will be on your table in just two hours.
Ingredients:

• vegetable oil – 20 ml.
• loin – 500 g
• marjoram – 1 tsp.
• salt - to taste
• thyme – 5 sprigs
• ground black pepper – 1/2 tsp.
• garlic – 5 cloves

1. Trim the loin meat, leaving a small layer of fat.
2. Stuff the pork with garlic, making small cuts on the surface of the meat.
3. Rub the loin with spices, pepper and salt.
4. Rub the meat well vegetable oil. Place the loin to marinate in the refrigerator overnight.
5. Preheat the oven to a temperature of no higher than 180 degrees and place the loin to bake for an hour, carefully sealing it in foil.
6. After an hour, open the foil and leave the meat for another hour until golden brown and golden brown.
7. The brisket can be served hot or cold with mustard or hot sauce.

Mustard-honey loin

This meat comes out very aromatic, tender and piquant, and has a bright spicy-sweet taste. This dish will be an excellent option for both a formal menu and an everyday one.
Ingredients:

• mustard – 1 tsp.
• pork loin – 900 g
• honey – 1 tsp.
• black pepper – 1/4 tsp.
• thyme – 1/2 tsp.
• salt - to taste
• khmeli-suneli – 1 tsp.
• basil – 1/2 tsp.
• paprika – 1 tsp.
• garlic – 3 cloves
• soy sauce – 1 tsp.
• ground ginger – 1/2 tsp.

1. Wash and clean the loin thoroughly. A bone-in loin is best suited for this dish.
2. Mix the marinade components: spices, sauce, herbs, chopped garlic, honey and mustard.
3. Soak the loin in the marinade overnight, placing it in a cool place.
4. Place thyme sprigs in a heat-resistant dish and place the marinated meat on top. Pour the remaining marinade into the loin pan and bake for about an hour at 190 degrees. You can easily check the doneness of the meat by cutting the meat. White color fiber means the meat is completely cooked.
5. Serve the loin with grilled vegetables or a light vegetable salad.

Stuffed loin

This pork recipe is great for your arsenal. holiday dishes, because it is not only extremely tasty, but also beautiful to serve.
Ingredients:

• pine nuts – 50 g
• rosemary – 4 sprigs
• loin – 1 kg.
• olive oil – 50 ml.
• thyme – 5 sprigs
• garlic – 3 cloves
• mozzarella – 30 g
• salt - to taste
• smoked bacon – 100 g
• black peppercorns – 4 pcs.
• white wine – 50 ml.
• butter – 20 g
• bay leaf – 2 pcs.
• sage – 2 sprigs
• allspice – 4 pcs.

1. Clean and wash the meat thoroughly. Remove excess moisture. Make small cuts along the entire surface of the loin.
2. Mix rosemary, thyme, sage salt, bay leaf, pepper and garlic, pour oil over the spices and grind in a blender.
3. Rub the loin with the aromatic mixture, place in a plastic container and refrigerate for a day.
4. After the marinating process, you need to make a longitudinal cut along the loin, without cutting the meat all the way through.
5. Grate butter, cheese and garlic. Combine butter, garlic, cheese, thyme sprig, sage leaf and pine nuts in a small container. Stuff the mixture into the meat and wrap the loin tightly in the bacon.
6. Place a few sprigs of rosemary on the surface of the meat and tie a piece of cooking string around the loin, securing the bacon and seasoning.
7. Bake the meat in the oven at 180 degrees for about ten minutes. Then pour wine over the loin and, lowering the temperature to 150 degrees, leave to bake for 2-2.5 hours. While cooking, pour the meat juices over the loin.
8. Before serving, let the meat cool slightly, remove the rosemary and cooking string. Serve the dish along with baked potatoes or vegetables.

Loin with tangerine sauce

This delicious dish is rich in spicy aromas, bright taste and spicy aftertaste. This main dish is suitable for any occasion, since the combination of such meat is universal with all types of side dishes - from rice to potatoes and vegetable sautés.
Ingredients:

• tangerines – 4 pcs.
• garlic – 2 cloves
• salt - to taste
• wine vinegar - 2 tbsp.
• chili – 5 g
• black pepper - to taste
• honey – 2 tsp.
• soy sauce - 2 tbsp.

1. Squeeze the juice from the tangerines into a saucepan. Add honey, spices, chopped garlic, wine vinegar and soy sauce. Boil the sauce until it boils until it has a slightly thick consistency. Let the sauce cool. Rub the mixture through a sieve.
2. Clean the meat and wash thoroughly.
3. Fry the loin over high heat until golden brown. This way the juice will be retained inside the meat and the beautiful color of the meat will be preserved.
4. Salt the loin, pepper and place on food foil.
5. Generously coat the loin with tangerine sauce, seal with foil and place in the oven for an hour and a half at 190 degrees. Every 20 minutes, open the foil and brush the meat with sauce.
6. Garnish the finished dish with tangerine slices, rosemary sprigs and serve with the remaining sauce.

Caramel loin

This dish is not only extremely juicy, but also has a tender, golden and delicious caramel crust that complements the meat, giving it a balanced flavor.
Ingredients:

• garlic – 3 cloves
• loin – 900 g
• salt - to taste
• powdered sugar – 1.5 tsp.
• honey – 1.5 tsp.
• carrots – 1 pc.
• water – 1 tbsp.
• onion – 1 pc.
• rosemary – 2 sprigs
• wine – 150 ml.
• tomato paste – 1 tbsp.
• meat broth – 300 ml.
• black pepper – 1/2 tsp.
• butter – 2 tsp.

1. Wash the meat, make small cuts on the surface of the fatty part of the meat, rub the loin with pepper and salt.
2. Fry powdered sugar in butter until golden brown. Intervene tomato paste and simmer for about five minutes.
3. Place the mixture in a heatproof dish. Place the meat on the mixture with powder - fat layer down. Pour wine and broth over the loin.
4. Peel the carrots and chop into large pieces. Wash the celery stalks thoroughly and chop them coarsely.
5. Arrange the vegetables around the loin along with the garlic and rosemary.
6. Bake the meat for about half an hour at 180 degrees. Then the vegetables must be removed from the container, otherwise they will lose their shape and texture.
7. Turn the meat over and bake for another 1.5 hours.
8. Mix water and honey. Brush the syrup onto the meat 10 minutes before cooking.
9. Cut the meat into pieces and serve with roasted vegetables and wine.

Loin carbonate

This baked butter is perfect both as an independent dish and as an addition to canapés, sandwiches and toast.
Ingredients:

• loin – 1 kg
• black pepper – 5 g
• hops-suneli – 0.5 tsp.
• apples – 2 pcs.
• garlic – 2 cloves
• salt - to taste
• mustard – 1 tbsp.
• bay leaf – 2 pcs.

1. In a deep saucepan, mix two large spoons with salt, 1.5 liters of water, bay leaf and pepper. Boil the brine, then cool completely.
2. Place the loin in the liquid for two hours.
3. Then dry the meat thoroughly and stuff it with garlic slices.
4. Coat the loin with mustard, pepper and tie with cooking thread.
5. Chop the apples and place on foil. Place the loin on top and wrap tightly.
6. Bake the meat for 1.2 hours at 180 degrees, gradually reducing the temperature to 150 degrees.
7. Serve the carbonate cold, discarding the string and apples.

Loin dishes are very versatile, tasty and aromatic. This dish is suitable for any occasion, adding spicy combinations to any holiday menu. Experiment with different pork chop recipes and find your favorite holiday recipe.

For most housewives, pork is not an easy meat to handle, if only because it is not always clear which part of it to buy for which dish. For example, what can you cook from pork loin in the oven? What recipes are best for beginners in working with pork to start with, and what to serve such dishes with? And supporters healthy image life is useful to know how to cook low-calorie pork loin in the oven.

Pork loin on the bone: recipe in the oven in foil

The most tender meat is a priori obtained in sealed containers or packages. These can be ceramic pots, where the joints are closed with dough, or special sleeves for baking. And if there are no such devices, foil will help out: it will not allow the moisture to evaporate, and if you do not open it, the meat will turn out more stewed than baked. Pork loin in foil is best steamed, which reduces cooking time. In addition, it makes for a fairly light dish since no extra fat is required.

Compound:

• Pork loin – 3-4 pcs.
• Garlic cloves – 8 pcs.
• Salt - a pinch
• Oregano – ½ tsp.
• Cherry tomatoes – 7-10 pcs.
• Hot pepper - 1 pc.
• Young potatoes – 6-7 pcs.

Preparation:

1. The meat is soaked in cold water and placed in the middle of a large piece of foil, bone side down. Several long transverse cuts need to be made along its surface, after which the meat is rubbed with salt and oregano.
2. Cherry tomatoes are cut into circles or semicircles, then inserted into the cuts of the loin, it is advisable to deepen them as much as possible. 2 cloves of garlic are crushed and also pushed into the cuts in the meat.
3. The pork loin should be pierced with 2-3 wooden skewers, or 4-6 toothpicks inserted into the sides, onto which the rest of the garlic cloves are placed close to the meat.
4. Around the meat are placed peeled and cut into halves (quarters for large specimens) potatoes, a whole pod of hot pepper, and the remaining cherry tomatoes. The foil is pulled together at the top center, the seam is clamped tightly to prevent air from escaping.
5. In a preheated oven at 170 degrees without convection, the pork loin will be baked for 50 minutes. at the lower level, after which it needs to be set higher - to medium, increase the temperature to 190 degrees, and set the timer for 30 minutes. In ovens with low power, the cooking time can be increased to 45 minutes.

If you are watching the calorie content of your dish, you can skip the potatoes and replace them with fresh vegetables, which will form a side dish for the baked pork loin.

Pork loin on the bone baked in the oven with apple

Any meat can be successfully combined with sour fruits or berries, and apples are most often used for this, as the most versatile fruit. In this case, there will be no question about choosing a side dish, as well as additional ingredients: pork loin and green apples will “sound” equally well with any product.

Compound:

• Pork loin on the bone – 4 pcs.
• Green apples – 5 pcs.
• Salt - a pinch
• Dill – 1 bunch
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Adjika – 1 tbsp.
• Seasonings for meat - to taste

Preparation:

1. Excess fat is removed from the loin, the meat is washed and placed in a baking dish. You can cook on a baking sheet, but it is better to use a container with high walls or a lid - this will allow you to steam the meat first, and only then create a crust on it. The pork loin needs to be rubbed with herbs and salt, after which it is given 15-20 minutes. to rest".
2. The onion is chopped into half rings, the tomatoes are cut into halves or quarters, the carrots need to be broken into long and thick bars, and the apples should be cut into wide slices. All ingredients are laid out between pieces of loin, which is greased with adjika, cold water in a volume of 50-70 ml is added to the baking container, and the bowl must be covered with a lid or foil. When the dish is placed in the oven, it should not be preheated.

At a temperature of 180 degrees, the pork loin with apples will be baked for 80 minutes. It is recommended to serve the dish with a sprig of dill or other herbs. Grilled zucchini and bell peppers are ideal side dishes.

Pork loin baked in the oven with cheese

If you are not cooking pork loin on the bone, you can serve the meat in small portions, making it an excellent appetizer. And in order to change the original taste of the product, you should select a marinade - the main “sound” of the meat will depend on it, which will be highlighted by additional components of the dish.

Compound:

• Pork loin – 800 g
• Soft cheese – 230 g
• Mayonnaise – 35 ml
• White semi-sweet wine – 20 ml
• Saffron – ½ tsp.
• Pomegranate juice – 2 tsp.
• Porcini mushrooms – 120 g.
• Leaf lettuce – 1 bunch
• Cherry tomatoes – 3-4 pcs.
• Cucumber – 2 pcs.
• Bell pepper – 1 pc.

Preparation:

1. White wine, pomegranate juice and saffron are combined in a small container. Portioned pieces of pork loin, previously beaten with a wooden mallet, are also placed here. They are pressed down with a press, the bowl is covered with a lid and put in the cold for 2-3 hours. Ideally, leave it overnight if you are cooking in the evening.
2. Porcini mushrooms are cut into thin slices, the cheese is passed through a grater and mixed with mayonnaise. The marinated loin is laid out on a baking sheet, covered with mushroom slices, and the mayonnaise-cheese mixture is distributed on top. The baking sheet is transferred to a hot (180 degrees) oven on the lower level, where the meat will be baked for 1 hour.

In 3-5 minutes. Before serving the dish, the cucumbers are sliced ​​into slices, the peppers are cut into thin strips, and the cherry tomatoes can be left whole. Lettuce leaves are laid out on plates, on which the baked pork loin is placed, and cucumbers and peppers are placed nearby. The dish can be served both hot and cold.

Pork loin is quite easy to work with. This part of the pork, cut from the chest area, is perfect for baking and stewing; in addition, it does not require cutting - it is easy to bake whole. The most simple recipes its preparations only involve marinating the meat and baking it individually in foil, and more complex ones are limited only to a set of products in the refrigerator - pork loin goes well with most vegetables and fruits.

Of course, pork is difficult to classify as a light and healthy food that should be eaten every day. But nevertheless, sometimes you really want to pamper yourself with a soft and appetizing steak, one look at which makes your mouth water.

Today's recipe for pork loin in the oven will appeal to all meat eaters and lovers of hearty dishes! Follow the cooking technology carefully, and then you will get the most tender meat that will be difficult to resist!

Ingredients:

• pork loin - 4 pieces 2 cm thick;
• orange - 2 pcs.;
• lemon - 1 pc.;
• garlic - 2-3 cloves;
• honey - 1 tbsp. spoon;
• mustard - 1 tbsp. spoon;
• olive oil - 120 ml;
• rosemary - 1 sprig;
• peppercorns - 1 teaspoon;
• cloves (optional) - ½ teaspoon;
• salt - to taste.

1. To make the meat as soft and juicy as possible, we first marinate the loin, then quickly fry it on each side for a golden brown crust, and at the final stage we bring the pork to full readiness in the oven. So, let's start by preparing the marinade. First of all, grind the peppercorns, cloves and rosemary needles in a mortar.
   
2. We wash the meat, pat dry with a paper towel, and then generously rub with salt on all sides and garlic cloves. Place the pork in a spacious bowl with sides (for example, a baking dish). Sprinkle each piece with a spicy mixture of pepper, cloves and rosemary. We also throw the garlic that was used to rub the meat into the container.
   
3. For the marinade, squeeze the juice from lemon and oranges. Mix with mustard, liquid honey and olive oil.
   
4. Pour the resulting oil mixture over the pork loin. Cover the container with cling film and put it in the refrigerator overnight. Thanks to long marinating, the loin will be as rich as possible.
   
5. We take the marinated meat out of the refrigerator and remove it from the marinade. Pat with a paper towel and allow the meat to come to room temperature. Heat a thick-bottomed frying pan very thoroughly and place pieces of pork on the hot surface. Fry each side over high heat until golden brown. Then we fry the sides of the meat pieces - this way we seal in the juice.
   
6. Next, place the pork in a heat-resistant container and cook until done in a pre-heated oven. This will take about 15 minutes or a little longer (depending on the thickness of the pieces). It is important not to overcook the meat - our goal is to get cooked, but at the same time soft and juicy steaks. We maintain the temperature at 180 degrees.
   
7. Let the meat “rest” after baking for 5-10 minutes, and then proceed to the meal. We supplement the dish with herbs and vegetables. Can also be served with meat

Today we’ll talk about how to cook pork loin in the oven juicy and tasty. To do this, take a small boneless cut, quickly fry it in a frying pan, and then finish it in the oven until cooked. The preparation is simple. The main thing here is not to overcook or dry out the tender meat. Perhaps the most difficult thing in the recipe is to wait until the finished baked pork loin has “rested” for the allotted time and reaches full condition. Follow these recommendations and your dish will turn out delicious, just like in a restaurant!

Total cooking time: 28 minutes + 30 minutes “rest”
Yield: 4 servings

Ingredients

• boneless pork loin - 500 g
• salt - 3 chips.
• mixture of ground peppers - 3 chips.
• rosemary and thyme - 1 chip each.
• vegetable oil - 1 tbsp. l.
• garlic - 2 teeth

Preparation

I washed the loin and dried it with paper towels. Rub generously on all sides with pepper and salt.



In principle, you can limit yourself to just pepper and not add any other seasonings in order to maintain the purity of the taste. But I decided to add another pinch of dried herbs - rosemary and thyme. If desired, you can use Italian seasoning, garlic powder, or buy a store-bought pork mixture.



I preheated a frying pan with thick walls and a bottom, preferably cast iron. It should be red hot. I poured 1 tablespoon of oil into the frying pan, warmed it up and laid out the pork loin - fat layer down. Continue cooking over high heat, uncovered, for 2 minutes.



When the fat was rendered and the loin was browned, I turned it over to the opposite side. Fry for 2 minutes, the heat should still be high.



To “seal” all the juices inside the piece, you need to fry the loin not only on top and bottom, but also on the sides - about 1 minute each. In general, frying the entire loin takes 7-8 minutes.



All that remains is to bring the meat to condition so that it is cooked inside the piece. I left the loin in the pan I was frying in (you can transfer it to a baking dish, slightly warmed up in the oven). Fat layer should be at the bottom. For flavor, I added a couple of garlic cloves to the pan, peeled and crushed with the flat side of a knife. Cover the meat tightly with foil on top. And immediately sent to a hot oven, preheated to 180-190 degrees.



I baked it for 20 minutes, then took it out of the oven, but did not open the foil. Let the baked loin “rest” for 25-30 minutes, then the juices inside the meat will evenly distribute, and will not flow out if you try to cut a piece that is too hot. Cooking time may vary depending on the size of the loin - if it is more than 500 grams, it will take 30-40 minutes. Also keep in mind that a short and thick piece will bake longer than the same weight, but thin and long. Exact time A meat thermometer will help you identify it. Inside the piece, the temperature should reach 70 degrees before resting and about 75 degrees after rest.

After the meat has stood for 30 minutes, it can be sliced ​​and served. You can serve with any side dish of your choice, vegetables, hot or sweet and sour sauce. Bon appetit!

The loin is the back part of a pig (or cow) carcass, which is quite often used in cooking. Many excellent dishes can be prepared from such a semi-finished product. Moreover, they will always be juicy, satisfying and very aromatic. Baked loin is a great opportunity for any housewife to deliciously feed her beloved household members or to show off her skills in front of guests. For a visual example, you can consider several simple but interesting recipes.

Loin in foil

If we talk about pork loin, it is ideal for baking in the oven. You can do this different ways. The most popular option is loin baked in foil. The beauty of this recipe is that it requires a minimum set of starting products:

• pork loin (weighing 1.0-1.5 kilograms);
• 50 grams of any seasonings (coriander, paprika, mixture of peppers, garlic, turmeric, salt and curry).

The baked loin is prepared in several stages:

1. First, you need to rinse the meat well, clean it of excess films and dry it thoroughly with a napkin.
2. Mix any available spices.
3. Roll the loin well in them.
4. Wrap meat in cling film and refrigerate. There it should lie for at least two hours. In order for a piece of meat to marinate well, it is better to leave it there for a day.
5. After the time has elapsed, remove the loin and remove the film from it.
6. Preheat the oven.
7. Wrap meat tightly in foil. Under the bottom for aroma, you can put 2 leaves of bay.
8. Place the package on a baking sheet and put in the oven for 70-80 minutes. Inside the temperature should be at least 170 degrees.

After that, the meat remains only to get out of the oven and unfold the foil. You can serve it hot whole or wait until it cools completely and then cut the piece into thin slices.

Loin in tangerine sauce

A loin baked in aromatic tangerine sauce is perfect for a festive feast. It takes no more than an hour and a half to prepare the dish. Products you will need:

• 1 kilogram of loin on the bone;
• 30 grams of vinegar;
• 1 tablespoon chili sauce;
• 4 tangerines;
• 12-15 grams of honey;
• 1 clove of garlic;
• salt (preferably sea salt);
• 5 grams of vegetable oil;
• 2 tablespoons prepared soy sauce;
• pepper mixture.

It’s not difficult to repeat this recipe:

1. First, a washed and dried piece of meat should be sprinkled with salt, pepper and left for a while so that it can marinate a little.
2. At this time you can make the sauce. First of all, you need to squeeze the juice out of the tangerines. It should be about a couple of glasses.
3. Add the rest of the ingredients according to the recipe (except for the oil).
4. Pour the resulting mixture into a saucepan and simmer over low heat until the amount of liquid is reduced by almost half.
5. Lightly fry the meat in oil until golden brown. This is necessary so that the juice remains inside during baking.
6. Place the processed loin in a mold and coat all sides with the prepared sauce.
7. Bake for 20 minutes in the oven at 190 degrees. After the time has passed, you need to remove the meat and pour the sauce over it again.
8. Baking is carried out in three stages. Each time the temperature must be lowered by 10 degrees.

The finished, aromatic loin will look great on the table surrounded by juicy slices of fresh tangerines. In addition, it can be sprinkled with any chopped herbs.

Sandwich meat

Brisket baked in the oven can be not only an excellent hot dish, but also a wonderful cold appetizer. It is good to make sandwiches with this meat. But first, the loin needs to be properly cooked. To work you only need:

• 600 grams of pure meat (no bones);
• salt;
• 1 onion;
• 6 cloves of garlic;
• ground pepper.

Everything is done very simply:

1. First, the meat must be marinated. To do this, you need to cut the onion into rings and squeeze the garlic through a press. The loin should first be washed and dried. After this, the meat must be thoroughly rubbed with pepper, salt and chopped garlic. Then put it in a saucepan, sprinkle with onions and place covered in the refrigerator for 8-10 hours. It's better to do this at night.
2. Place the prepared meat on a baking sheet and bake for 60 minutes in an oven already preheated to 180 degrees.

The finished loin should be allowed to cool thoroughly. Only after this can it be carefully cut into thin pieces and used for making sandwiches.

Loin with vegetables

Many housewives like recipes in which the main dish is prepared along with a side dish. This significantly simplifies the work and saves free time. For example, pork loin baked in the oven with vegetables can be a great option for a family dinner on the weekend. First you need to make sure that the following products are present on your desktop:

• 1 kilogram of loin;
• 10 grams of salt;
• 3 cloves of garlic;
• 17 grams of olive oil;
• teaspoon coriander (ground);
• 2-3 grams of ground pepper;
• 4-5 sprigs of thyme and fresh parsley;
• ½ tablespoon mustard (Dijon).

For garnish:

• 300 grams of pumpkin and potatoes each;
• salt;
• 3 onions;
• 4 carrots;
• 5 cloves of garlic;
• 7 sprigs thyme (fresh);
• pepper;
• 1 tablespoon dried herb mixture (parsley, marjoram, thyme, oregano, or rosemary)
• 50 milliliters olive oil;
• 2 tablespoons fresh chopped parsley.

The cooking process takes place in several stages:

1. Tie the loin tightly with twine and then sprinkle with salt, coriander and pepper.
2. Grind garlic and fresh herbs in a blender. Coat the meat with the prepared mixture on all sides.
3. Wrap the processed loin in foil and place in the refrigerator for 8 hours.
4. Get it half an hour before the start of the main work so that it warms up to room temperature.
5. Place the meat on a wire rack and put it in the oven for three quarters of an hour. The temperature inside should already be about 150 degrees.
6. At this time you need to make the side dish. Vegetables must be peeled, washed, cut into large cubes and loaded into a double boiler. Ten minutes will be enough for pre-treatment.
7. Add the remaining ingredients to the vegetables and mix everything well.
8. Put the prepared products in a roasting pan under the grate and send them together with the meat again to the oven for half an hour.
9. Turn off the heat, then remove the meat from the grill and transfer it to the vegetables. In this position, he should be allowed to stand for about 30 minutes.

After that, a hot fragrant loin, along with a juicy side dish, can be safely brought to the table.

Loin with plum sauce

A variety of sauces are used for roasting meat. It all depends on the personal desire of the hostess. At the same time, almost all recipes for baked loin are relatively easy to prepare. For example, having a piece of fresh product available, you can make it with a fragrant plum sauce. In this case, you will need:

• 1 kilogram of loin;
• 2 teaspoons of lemon juice;
• 1 onion;
• 5 grams of ground pepper;
• 3 tablespoons jam (plum);
• 1 teaspoon marjoram;
• 10 grams of salt.

The method of preparing such a dish partly resembles one of the previous options:

1. First of all, the meat must be marinated. First, it should be rubbed with pepper, sprinkled with salt, and then put in the refrigerator for several hours.
2. To prepare the sauce, dilute jam with cold water in a ratio of 1: 1, add lemon juice and mix.
3. Grease the mold with oil.
4. Line the bottom with chopped onion half rings.
5. Place meat on top.
6. Pour the sauce generously over it.
7. First, 15 minutes it must be baked in the oven at a temperature of at least 200 degrees.
8. Then the flame should be reduced. The remaining 60 minutes should be baked at a temperature of 170-180 degrees.

Tender and juicy meat with a pleasant acidity and unique aroma will definitely please those who are lucky enough to try it.