Pork with garlic in foil in the oven

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to bake pork with garlic in foil in the oven? Prepare your food. Свинину возьмите без костей, у меня карбонад, но подойдет и шейка, и окорок, любое филе. My herbs are fresh, if you don’t find them, feel free to use dry ones, use the quantity to taste. Вообще, здесь подойдут любые специи, какие вы любите, свинина получится более ароматной.

2. STEP 2

   

   Wash the meat well and then dry thoroughly with paper towels. I have chilled carbonade, if you use frozen meat, then defrost it first, using the defrosting tips that are written at the end of the recipe. I cut off excess fat, but you don’t have to do this. Take three generous pinches of salt and coat the pork well on all sides. Peel the garlic cloves, then cut each into 4 pieces.

3. STEP 3

   

   Using a sharp knife, poke holes in the pork and insert a piece of garlic into each. This way the meat will be saturated with the taste of garlic from the inside.

4. STEP 4

   

   Take a small cup and squeeze lemon juice into it. You can reduce the amount of juice or, on the contrary, increase it, it’s a matter of taste. Add vegetable oil to the juice. Add paprika and ground black pepper. If you are using any other seasonings, add them too. Stir the marinade.

5. STEP 5

   

   Coat a piece of pork with the marinade, you can do this directly with your hands, lightly rubbing it into the meat.

6. STEP 6

   

   Remove the leaves from the rosemary and thyme sprigs. Finely chop the rosemary with a knife.

7. STEP 7

   

   Take several sheets of foil and overlap them. Place the marinated piece of meat in the middle and pour the remaining marinade on top. Sprinkle rosemary and thyme over the carbonation. If you are using dry herbs, sprinkle them on top of the meat as well.

8. STEP 8

   

   Wrap the meat in foil. To be safe, I took a few more layers so that the juice would not leak out during baking. In this form, you can leave the meat to marinate for several hours in the refrigerator. But you can bake it right away, which is what we will do.

9. STEP 9

   

   Preheat the oven to 190°C. Place the meat in a heat-resistant dish and bake for 50 minutes.

10. STEP 10

    

    Then remove the pan, but do not turn off the oven, but increase the heat to 240°C. Carefully unwrap the foil and scrape the herbs off the meat, otherwise they will burn. Return the pan with the meat to the oven to brown. Bake it for another 10 minutes, no more, so that the meat does not dry out. Since the temperature will be very high, choose a durable pan; mine couldn’t stand it and burst, so I had to take an old baking sheet. Remove the finished meat from the oven and dry a little.

11. STEP 11

    

    Serve the carbonade on a large platter with a green salad or any other side dish. Pour the juice that remains in the foil into a gravy boat and serve with the meat. Bon appetit!

Comments on the recipe

elene

24.10.2023

4.6

Incredibly tasty and tender meat! Ideal for a holiday! Pork with garlic in foil in the oven practically cooks itself. All you need is to buy good meat, coat it with a minimum set of spices and put it in the oven. As a result of long baking, the meat turned out to be so tender that the fibers are torn by a regular fork. Serving and eating such a dinner is a pleasure. Great recipe, thank you very much!

Hatsune

24.10.2023

4.9

Hello. What temperature should I set if I only have 250 and 200 degrees, intermediate values ​​are not set?

Elena Pankina

24.10.2023

4.7

I had a piece of boneless pork and decided to cook it. I just found a recipe on the website for pork with garlic in foil in the oven. I made cuts on the meat where I inserted chopped garlic cloves. For the sauce, I mixed vegetable oil, lemon juice, salt, pepper, oregano seasoning, and pork seasoning. I coated the meat with the resulting sauce and wrapped it in foil. Placed it in a baking dish and put it in the oven to bake at 180° for 1 hour. Then I opened the foil, poured in the released juice and for another 20 minutes, already at 220°. The spices added aroma and taste to the meat. The meat was very tender and incredibly tasty! Many thanks to the author for the delicious recipe 😘 and I recommend it for cooking 👍