Baked pork with potatoes. Pork with potatoes in the oven: recipes with photos. In order to cook very tasty and aromatic potatoes with pork in the oven under a cheese crust, take these products

Juicy tender pork with baked potatoes in the oven! What could be simpler?

Roast in the oven from the “Dad Can” series :) In general, it seems to me that men cook meat better and my husband is no exception :) I offer you an option meat and potatoes in the oven from a husband who does not require any special skills and includes the most simple ingredients, which are in every home :) At the same time, the dish turns out very tasty and rich!

So, a recipe for pork and potatoes in the oven!

Recipe:

Pork – 1 kg.
Potatoes – 5-7 pcs. (depending on size)
Carrots – 2-3 pcs.
Onion – 2 onions
Cheese – 100 – 150 gr.
Milk 1.5% – 500 ml. or 3.2% – 250 ml.
*Water – 250 ml. (if milk is 3.2%)
Salt - at the rate of 1 tsp. per 1 kg. meat
Pepper - to taste
Khmeli-suneli – 0.5 tsp.
Vegetable oil – for greasing the mold
Butter – 100 gr.
Greens - optional

Preparation:

Grease the mold with vegetable oil. Cut potatoes, carrots, onions into rings 0.5 cm wide. Cut cheese and butter into small cubes. Lay out in layers *Potatoes, carrots, onions, butter, cheese. Salt and pepper this layer
Coarsely chop the pork into 3 x 3 cm cubes.
Fry without salt and pepper over high heat until crusty. *It doesn’t matter what’s raw inside, we just get a crust, for the same reason we don’t add salt, because... salt makes the meat give up all its juices
Place the fried pork in a layer on top of the potatoes. Add some salt and pepper
Top with onions, carrots, cheese, butter.
The last layer is potatoes, add a little salt and pepper *Salt, don’t forget, at the rate of 1 tsp. per 1 kg. meat.
Mix suneli hops into the milk, add salt, pepper and pour into the mold *The liquid should reach the top layer of potatoes. If milk is 3.2% fat, dilute with water
Cover with foil
Bake in the oven at 200-220 degrees. – 1.5 – 2 hours
Remove the foil, pierce the vegetables, if they are soft, sprinkle grated cheese on top and leave for 15 minutes to crust.
Sprinkle with herbs.

Ready!

Potatoes with pork in the oven is a recipe that will anger followers healthy eating, including separate power supply. We do not recommend frying potatoes and pork in the oven if you: a) are losing weight, b) are on one of the therapeutic diets.

And don't worry about calories, saturated fat or cholesterol! You have an excuse: pork is lean, and you are young and healthy. Just enjoy it.

Ingredients

To bake potatoes with pork in the oven, you will need:

8 peeled potatoes
300 g lean pork
1 medium sized onion
For the sauce:
2 eggs
3 tbsp. spoons of mayonnaise
2 tbsp. tablespoons finely chopped dill

Preparation

Preparing Potatoes. Cut the potatoes into thin slices and place in a heat-resistant glass baking dish, previously greased with vegetable or butter. Salt the potatoes and stir lightly so that the salt is evenly distributed. Level the surface.

Meat preparation. Cut the meat into slices, beat it a little, add salt and pepper and leave for 5 minutes to soak in the spices.

Egg sauce. During this time, prepare the egg sauce by whisking eggs, mayonnaise and dill.

Onion. While the meat is soaking, thinly slice the onion to create halves of circles.

Now combine all the ingredients and place the dish in the oven. Place the pork on the potatoes so that the meat covers the entire surface, then evenly distribute the chopped onion and pour the sauce on top. The dish must be covered with a lid so that the meat does not turn out dry.

Cook potatoes and pork in the oven at 200 degrees for an hour. The potatoes turn out soft, soaked not only in sauce, but also in meat juice. And the meat is tender, melting in your mouth.

Pork with potatoes in the oven is not a new dish, it is well known to everyone. It is famous for its simplicity, satiety, and small budget. We will tell you the most common cooking recipes, as well as give several examples of original dishes.

Many will say - why cook again what everyone already knows? We answer: as they say, an old horse will not spoil the furrow, and if you dilute this dish with other ingredients and interesting sauces, you can get a non-trivial recipe that will delight your loved ones and guests.

How to cook pork with potatoes in the oven?

Almost any part of a pork carcass is suitable for roasting. The most commonly used are neck, ham, loin, and ribs. The size of the pieces is also different - pork is prepared both in small pieces and as a whole large piece.

The same applies to potatoes: they are cut into slices, cubes, halves or left whole.

Roast pork tenderloin with potatoes and onions.

A universal recipe for baking pork with potatoes in the oven will make your life easier and save time, since all you need to do is prepare the ingredients and put them in the roasting pan.

You can use any part of the pork carcass. For example, if you cook from neck or loin, the dish will turn out juicy, fatty and nutritious. If you use fillet without veins and fat, the delicacy will be close to dietary. Required Products:

Pork tenderloin – 0.6 kg;
Potatoes – 8-10 pcs.;
1 large onion;
Dried basil, parsley;
Salt pepper.

Rinse the meat thoroughly in cold water, cut into equal small pieces.

Melt a small amount in a Dutch oven butter(can be replaced with vegetable), fry pork cubes in it, previously rolled in flour. This way you will “seal” the juice in the meat product.

The potatoes must be thoroughly washed, cut into large cubes or divided into quarters if the tubers are not very large.

Peel the onion and chop into half rings.

Next, you need to peel the potatoes, cut them into thin circles, and spread them with thick “scales” over the meat. Season everything with salt, pepper, and grease with mayonnaise. To reduce the fat content of the dish, mayonnaise can be replaced with sour cream.

Cook in the oven at 190-200 degrees for about 35-40 minutes. At the end of the specified time, sprinkle the dish with cheese, grated on a coarse grater, bake for another 10-15 minutes, until an appetizing cheese crust forms. French potatoes with pork are ready, bon appetit!

Vegetables and potatoes with pork in the oven.

Thanks to a rich set of vegetables and spices, this dish is obtained with a delicious, piquant taste that will not leave anyone indifferent, you and your loved ones will love it. Required list of ingredients:

Pork tenderloin – 800 grams;
Potatoes – 8-9 pcs.;
Sour cream – 3 tbsp. spoons;
Mayonnaise – 2 tbsp. spoons;
Mustard (liquid) – 1 tbsp. spoon;
Garlic – 3-4 cloves;
Fresh champignons – 300 grams;
Bell pepper – 1 pc.;
Sunflower oil;
Hard cheese – 200 grams;
1 large onion;
Seasonings: basil, oregano, ground black pepper;
Fresh herbs, salt.

Rinse the tenderloin thoroughly in water and cut into small pieces. Fry in vegetable oil in a frying pan until a barely noticeable crust appears (7-10 minutes).

In the oil in which the pork was fried, simmer finely chopped onions with mushrooms and bell peppers, cut into slices. Salt the vegetables to taste.

From the last preparations: peel the potatoes and cut them into large slices, grate the cheese on a coarse grater. We also need a sauce, which is prepared by mixing mayonnaise, mustard, sour cream, chopped garlic and seasonings in the proportions specified in the recipe.

It is best to use a baking sheet with high sides, since a large volume of food is involved in the preparation.

Place the fried meat on the bottom, add salt and pepper. Next, lay out the potatoes and pour the sauce over everything. Add the fried vegetables last.

Cover the baking sheet tightly with a sheet of foil and place in the oven for 45 minutes. Temperature– 180 degrees.

At the end of the process, remove the foil, sprinkle everything with cheese and simmer in the oven for another 10-15 minutes. When serving, garnish with fresh herbs.

The festive “accordion” is a spectacular treat.

A chic, delicious dish that will decorate any celebration and will appeal to many people. Thanks to the cheese and tomatoes, it has attractive, savory notes; potatoes are a great addition as a side dish. To cook pork with potatoes and tomatoes in the oven you will need:

Pork loin – 1 kg;
Tomatoes – 3-4 pieces;
Potatoes – 0.8 kg;
Cheese – 200 gr.;
Butter;
Champignons – 200 grams;
Mayonnaise;
Salt, seasonings.

Rinse the meat in water and leave for a few minutes to dry slightly.

Make cuts, dividing the loin into portions, but do not cut until the end by about 1-2 centimeters.

Rub each piece with salt and spices.

Wash the potatoes thoroughly, remove the skin and cut into thin slices.

Place ½ of the potatoes with butter and salt on the bottom of the glass dish.

Carefully place our accordion on top of the potatoes and distribute the rest of the potatoes around it. To prevent the potatoes from turning out dry, it is advisable to grease them with a small amount of mayonnaise.

Cover the pan with foil and bake the accordion at 200 degrees for about 1 hour 15 minutes. After the time has passed, check the potatoes for doneness; if they are ready, then the meat is ready.

Meat with vegetables in the sleeve.

This recipe requires a minimum of effort, and the end result will only please you. The baking sleeve is one of the kitchen accessories that have become an integral part of our lives, allowing us to create delicious dishes..

Pork neck – 0.6 kg;
Potatoes – 6-8 tubers;
Champignons – 300 gr.;
Bell pepper – 1 piece;
Onion – 1 pc.;
Garlic – 3-4 cloves;
Soy sauce;
Mixture of dried herbs;
Salt.

Rinse the pork neck in cold water, let dry a little, and cut into small pieces. Chop onion, garlic, pepper, combine these products with meat and herbs in a deep bowl, leave to marinate for half an hour. It is better not to add salt yet so that it does not take away moisture from the meat product, otherwise the pork will not be very juicy.

While the meat and vegetables are marinating, peel the potatoes and cut into cubes or large slices. Remove the skin from the mushroom caps and cut them into slices.

Place all prepared products in a baking sleeve and add salt. Then tie the ends of the plastic bag and shake it a few times to mix everything well.

Place the sleeve with the contents on a baking sheet, make 2-3 punctures with a toothpick on the top of the bag.

We put our yummy bake in the oven for 1 hour 15 minutes at t=180C.

A dish of French cuisine is tartiflette.

Connoisseurs of haute cuisine are very fond of dishes that came to us from romantic France. U traditional dish There are a huge number of design options. The set of ingredients is quite simple, as is the cooking technology.

Potatoes – 6 tubers;
Bacon – 300 grams;
Onions – 1 pc.;
Semi-hard cheese – 150 grams;
Dry white wine – 3 tbsp. spoons;
Garlic – 2 cloves;
Cream (15%) – 150 ml;
Soft cheese – 150 grams;
Salt pepper.

Cut the bacon into small pieces and fry in butter until the fat releases. Add finely chopped onion to the meat and simmer until it becomes translucent.

Then add garlic to the pan and pour in the wine. Mix everything well, simmer for 10-15 minutes.

Next step: add cream, salt, pepper to the pan, stir thoroughly and remove the pan from the stove.

Wash the potatoes, peel them, cut into thin slices.

Grease the bottom of the baking dish with melted butter and sprinkle with breadcrumbs. Lay out half the potatoes and soft cheese as the first layer. Place the contents of the pan in the next layer. At the end, lay out the remaining half of the potatoes, sprinkle with grated semi-hard cheese.

Place the pan with the contents in the oven to bake at t – 180 degrees for 40 minutes.

It is best to serve the tartiflette immediately after baking, since after heating, e.g. microwave oven, the original cheese aroma will be lost.

When roasting meat as a whole piece in the oven, maintain a balance in cutting the remaining ingredients. Do not finely chop potatoes and other vegetables, otherwise they will quickly bake and the meat will not be ready yet.

Many recipes for cooking pork in the oven suggest using wine as one of the components of the marinade. Only white dry or semi-dry wine is suitable for pork. Red is best used with beef and lamb dishes.

Mayonnaise can be replaced with sour cream to reduce the calorie content of the dish.

It happens that cooking the most simple dishes no less puzzling than complex recipes. For example, pork with potatoes baked in the oven. How to make sure that the potatoes do not dry out and the meat turns out juicy? I propose a fairly simple solution and a very tasty result: add some vegetables, lay out all the products in layers, and spread mayonnaise on top and sprinkle with cheese. You will get the most tender pork with potatoes in the oven, baked under a golden crust. Step by step recipe with a photo of this delicious dish especially useful on the eve of the holidays. There is a minimum of hassle with it, the same costs, and options with various additives you can come up with a dozen.

In the recipe for pork and potatoes in the oven, I added some carrots and onion. The spices include a little pepper for spiciness, a mixture of Provençal herbs and paprika - it gives the potatoes an appetizing golden hue. If desired, you can add mushrooms or fresh tomatoes.

Ingredients

To prepare baked potatoes in the oven with pork you will need:

lean pork meat – 400-500 g (neck or shoulder);
potatoes - about 1 kg;
onions – 2 pcs;
carrots – 1 piece;
Provençal herbs – 1 tsp;
ground sweet paprika – 1.5 tsp;
freshly ground black pepper – 1 tsp;
mayonnaise – 3-4 tbsp. l;
hard cheese – 150-200 g;
salt - to taste;
sunflower oil – 1 tbsp. l.

How to cook pork with potatoes in the oven. Recipe

I have prepared this dish many times, and I want to say that you don’t have to buy the most expensive piece of pork. Take a moderately fatty neck, shoulder, ham or even pieces with different parts carcasses. Can be cut into palm-sized layers or small plates. The thickness is about 2 cm. If you cut it thinner, about 1 cm, then you don’t need to beat it. Meat with layers of fat (from the neck) also does not need to be cut, just make the cuts no thicker than 1.5 cm.

I beat each piece, even the smallest one, with a hammer on both sides. Not too much, just to slightly break up the meat fibers.

I sprinkle with Provençal herbs and pepper to taste. I recommend grinding the pepper before cooking so as not to lose its flavor. I cover and leave to marinate for 15-20 minutes while I prepare the vegetables and preheat the oven to 200 degrees. If time allows, I leave it longer, for two or three hours, putting it in the refrigerator.

Advice.Lubricate tough meat with mustard - it remarkably softens the fibers in just half an hour.

I cut the carrots lengthwise into four pieces and cut them into slices. I chop the onions into thin half rings.

Advice.If you don't particularly like onions, cut them into smaller cubes. It will not be noticeable in the finished dish, but will add juiciness and a slight spiciness.

It is better to take medium-sized, oval-shaped potatoes. If the tubers are large, I cut them into two to four parts, then into slices 2-2.5 cm thick.

I transfer the potatoes into a deep bowl, where it will be convenient to mix with spices and salt. Cover with a lid and shake vigorously so that the spices and salt are evenly distributed throughout all the slices.

I coat a deep baking dish sunflower oil. I spread the potatoes in two or three layers (about half).

I sprinkle half the onions and all the carrots onto the potatoes. I add a little salt and sprinkle with a pinch of pepper.

Advice.In summer you can add tomatoes, slices of eggplant, zucchini, and slices of sweet pepper. The vegetables are laid out so that the pork slices are between them.

I cover the pork with potatoes, placing the round pieces close to one another. It is advisable to make the top even.

I grease the potatoes with mayonnaise, covering each slice. I grate the cheese on a coarse grater. I sprinkle generously on top to make a lush mound 2-3 cm thick.

I cover it with a lid or tighten it with foil and put it in the oven (it is already heated to 200 degrees). Potatoes and pork are baked in the oven for a little over an hour, about an hour and another 10-15 minutes. If you cook under foil, remove it about ten minutes so that the cheese is well browned, but you don’t need to remove the lid from the pan, the cheese will still be golden.

If you doubt the readiness, pierce the knife to the bottom - the blade should go in without the slightest effort. But, I think, in almost an hour and a half, any meat will soften and the potatoes will be baked. Moreover, there will be meat juice and mayonnaise inside.

To ensure that the finished dish is served neatly, I cut the potatoes and meat into portioned pieces right in the mold. I pry it from below with one spatula, hold it with the second from above and place it on plates. The result is tender, juicy pork with potatoes in the oven, an ideal dish for gatherings in a small company or a family dinner. Prepare yourself, friends, the recipe for potatoes with pork baked in the oven is really very successful: the meat and the side dish will be ready at the same time. Well, you can supplement with preparations from the cellar: sauerkraut, cucumbers, tomatoes or make a couple of salads. Bon appetit everyone! Your Plyushkin.

You can watch a video version of the recipe for pork with potatoes in the oven

Baked pork with potatoes in the oven is always very satisfying and tasty. There are quite a lot of culinary variations on this theme. Below we look at the 6 most interesting recipes, which will replenish your piggy bank with dignity.

Pork under a potato coat

Ingredients:

2-3 potato tubers;
500 gr. lean pork (pulp);
3 fresh tomatoes;
2 onions;
1-3 garlic cloves;
2-4 tbsp. sour cream;
1-2 tbsp. vegetable oil;
Spices (salt, pepper, mixture of seasonings for meat).

How to cook:

Wash the pulp well, cut into slices up to 1 cm thick, and beat. Season with spices and place on an oiled baking sheet.
Place tomato slices on the meat. Tomatoes can be replaced with ketchup or tomato paste.
Peel the onion, cut it into half rings, place it on top, and put a little sour cream on top.
Now let's make a fur coat. To do this, coarsely grate the peeled tubers and generously add meat and vegetables.
Salt everything on top, pepper to taste, pour sour cream on top.
Place the pan in an oven preheated to 200 degrees and bake for 45 minutes.
A vegetable or green salad is suitable as a side dish for this dish.

If you like your pork with potatoes softer rather than crusty, then wrap the top in foil before placing in the oven. And 15 minutes before the end of cooking, remove it so that excess liquid evaporates.

Ingredients:

3 large potatoes;
400 gr. pork tenderloin;
100 gr. ham;
2 tomatoes;
100 gr. hard cheese;
100 gr. mayonnaise;
1 bunch of fresh herbs;
Salt (to taste);
1 tbsp. seasonings for meat, for potatoes.

How to cook deliciously:

Cut the washed and dried pork tenderloin into flat portions. We beat them a little so that they become flat. Season the meat with a mixture of spices, salt and pepper.
We cut the peeled potato tubers into longitudinal slices 0.5-0.7 cm thick. We also season them with a mixture of seasonings, salt and pepper to taste.
Grease a baking tray with vegetable oil and place potato slices.
Lightly grease each piece with mayonnaise or sour cream on top.
Place a meat medallion on each one.
Separately, in a bowl, mix ham, tomato, and cheese cut into small cubes. To bind, add 1-2 tablespoons of mayonnaise and mix.
Place the prepared mixture in a mound on each medallion.
Bake the dish in the oven for 40 minutes at 180 degrees.
Before serving, sprinkle the turrets with finely chopped parsley.

Ingredients:

1 kg of potatoes;
0.7 kg pork tenderloin;
1 kg pumpkin pulp;
2-3 tbsp. mayonnaise or sour cream;
20 gr. butter for greasing the pan;
Salt to taste;
0.5 tsp khmeli-suneli.

How to cook:

Wash the potatoes and pumpkin, peel them, cut them into large pieces with a side of 1.5 cm.
Wash the meat and cut into pieces of the same size.
Fry each ingredient separately over high heat in a frying pan with vegetable oil until beautifully browned. When frying, stir the contents frequently to prevent burning.
Take a baking dish with high sides and grease it with a piece of butter.
In a large bowl, combine meat, pumpkin and potatoes. Add salt, khmeli-suneli, mayonnaise, mix.
We put everything in the prepared form.
Cover the pan with a lid or cover the top with food foil.
Bake pork with potatoes and pumpkin in the oven for an hour at 180 degrees.
15 minutes before the end of cooking, remove the foil and let the dish brown.

Ingredients:

0.5 kg potatoes;
0.4 kg pork pulp;
3-4 tomatoes;
1 onion;
100 gr. cheese;
2 tbsp. mayonnaise (1 tbsp for marinade, 1 tbsp for crust);
4 cloves of garlic;
0.5 bunch of dill;
Salt, pepper, seasonings - to taste.

How to cook deliciously:

Before baking the meat, you need to marinate it, then it will be tender and juicy. To do this, cut the washed pork into thin slices and place in a glass or ceramic bowl.
Add a spoonful of mayonnaise, salt, pepper, and your favorite meat seasonings. Finely chop the garlic and onion and place on top. Mix everything and put it in the refrigerator for 3 hours.
Peel the potatoes, cut into thin half rings, season with salt, pepper and dry parsley.
Place the first layer in a baking dish.
Then we place pieces of marinated meat with onions, which we generously coat with mayonnaise.
We form the third layer from fresh tomato circles.
Coat the top of the dish with a mixture of grated cheese, mayonnaise and chopped dill.
Bake pork and potatoes in the oven at 200 degrees for 40 minutes. If suddenly the cheese crust starts to burn, you can cover the pan with foil.

Ingredients:

4-5 potato tubers;
0.3 kg boneless pork;
100 gr. hard cheese;
A little fresh dill;
2-3 tbsp. mayonnaise;
Salt, pepper - to taste.

How to cook:

We cut the pork across the grain, as if for chops.
Lightly beat each slice, seasoning with salt and pepper.
We cut the peeled tubers into longitudinal slices, season with spices, and mix.
Place the meat in a single layer on the bottom of a rimmed baking sheet.
Generously grease it with mayonnaise.
Pour potato wedges on top, distributing them evenly.
Place the dish in the oven and bake at 200 degrees.
After half an hour, take out the pan, sprinkle the dish with grated cheese and bake for another quarter of an hour until golden brown.

Ingredients:

1 kg pork neck;
1 kg of potatoes;
3-4 onions;
2-3 garlic cloves;
50 gr. butter;
1 glass of dry red wine;
1 bunch each of fresh parsley and cilantro;
0.5 tsp black pepper;
1 tsp salt.

How to cook deliciously:

For this recipe for pork and potatoes in the oven, you need to marinate the meat. Cut it into small rectangular pieces, season with salt and pepper. Add onion half rings (2 onions), a glass of dry red wine, stir, marinate for 2 hours.
Place the pickled neck on a small baking sheet and bake for 20 minutes (200 degrees). During the cooking process, pour the juice over the contents several times.
Transfer the finished meat into a fireproof form.
Cut the peeled potatoes into slices, add salt, and place on a baking sheet. Place pieces of butter on top and bake for 20 minutes in a preheated oven.
Add the finished potatoes to the meat and mix.
We peel the remaining onion, chop it into half rings, and combine with the rest of the products.
Add crushed garlic with chopped herbs.
Place the ojakhuri in the oven for a quarter of an hour.
Serve the dish with tkemali or satsibeli sauce.

Video recipe for pork with potatoes in the sleeve

Whatever recipe you choose for pork with potatoes in the oven, each of them will definitely please your household wonderful aromas And taste qualities. Bon appetit!