Pork in mustard sauce in the oven

A delicious recipe that I prepared for Christmas, is taken from Dana Cristea, it is delicious

  • 1 kg of pork pulp
  • 1-2 glasses of water
  • 50 ml wine
  • salt pepper

For the sauce:

  • 4 tablespoons mustard
  • 4 tablespoons ketchup
  • 4 tablespoons sunflower oil
  • thyme

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork leg in mustard sauce in the oven:

The pork leg is washed under a stream of cold water and cut into finger-thick slices.

Mustard is mixed with ketchup, oil and thyme, salt and pepper.

The meat slices are marinated in the sauce formed for an hour in the refrigerator.

Put the slices in the pan, put the water over the remaining sauce, mix a little and pour over the meat.

Put the garlic slices and bake for an hour.

When the meat is almost ready, sprinkle with wine, bake for another 5-10 minutes.

Serve with mashed potatoes and mashed carrots.

Baked Pork Pulp Recipe

Baked ham or pork leg is one of our favorite steaks at home. We actually grew it with it whenever the pig was cut after the pork alms. Quickly prepare a marinade, leave the meat to marinate for a while and then put it in the oven. We don't need good luck talent or experience in the kitchen to get a tender and juicy pork steak, we just need that patience because we will have to keep the meat marinated for a few hours.

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Pork Steak On The Tray

A simple and very successful very fast steak recipe for any meal, be it a holiday or a family meal.

Baked pork pulp recipe. Remove the tray from the oven and leave it for another 20 minutes to relax, place the flavors and then serve. In a bowl mix 2 to 3 tablespoons olive oil with salt, pepper and finely chopped oregano. Basically, the ham is a slice of pork meat with bone and mice and will result in a very tender and tasty steak, but the vegetables that accompany it are not inferior either. A roasted pork steak roasted and stewed in the oven extinguished with wine like a kind of low stew.

You can make steaks of all kinds from poultry, beef, sheep or game. We roll the meat through this mixture then we cut it on both sides and from place to place and we put pieces of garlic in notches. The recipe is very simple. A stewed pork steak in the oven will always be extremely appreciated can be made from thinly sliced ​​pork meat or larger pieces with or without.

Kapia pepper onions and golden potatoes. We clean the onion, we let it go in the tray, then we place the pork leg with all the spices. How to prepare simple roast pork leg roast in the oven. Wash the meat and salt well on each side.

Massage well with your hand. It is not a holiday meal for Romanians without a steak. Pork can be replaced with any favorite meat, it is also good for those who prefer weaker steaks without frying and a lot of fat. The earliest baked pork steak according to a simple recipe presented step by step.

I put a sauté of peas next to it but you can put any other garnish you want, see the recipes here. How to prepare pork pork recipe with baked potatoes. Baked pork steak from leg or shoulder. We clean the remaining 3 cloves of garlic, cut the pieces and sprinkle them over the meat and through the tray.

I really liked the process and the result of the tender fruit, the good aromatic sauce to be combined with any garnish. Place in a tray or heat-resistant dish and sprinkle with black peppercorns or ground and cumin. Baked pork leg classic simple recipe. Stir-fried pork in the oven.

Baked pork steak recipe. Pork steak on the tray with garlic wine and vegetables. Cover the pan with foil and put it in the hot oven at 170-180 degrees for 2 and a half hours. How to make a baked pork steak with spicy vegetable sauce and rumen perfect for any occasion.

Pork meat in game sauce

For today I have prepared Pork meat in game sauce . We can use beef, veal and even chicken legs in the preparation of this recipe. It is an easy recipe to prepare and this sauce gives the meat a special flavor. Next to it I served a Maiastru Merlot de la Crama Oprisor V Flax has an extremely intense color, & # 8222dollows & # 8221 the glass, with strong notes of super ripe cherries and black cherries, intense fruity taste of cherries and berries, slender but well integrated tannins, a very fresh wine recommended for meals long & # 8230.

Ingredients Pork pulp in game sauce:
1 -1.5 kg pork leg (or pork chop), (we can also use beef, veal, chicken)
3 carrots
1 piece smaller celery
2 parsley roots
2 pieces of onion
1 teaspoon classic mustard
1 tablespoon sugar
1 tablespoon white flour
2 tablespoons butter and 50 ml oil
3-4 fresh or canned tomatoes, peeled and cut into cubes or slices
3 slices of lemon but cleaned of white skin
50 ml dry white wine
salt, ground white pepper to taste
2 cloves garlic
1 bay leaf

Preparation Pork meat in game sauce :

We put the piece of pork leg Boil whole in cold water with 1 carrot, 1 parsley, 1 onion, garlic, salt and peppercorns. Let it simmer over this time hunting sauce. After the meat has boiled, remove it and let it cool completely, only then will we slice it into 1 cm thick slices (if the meat is not well cooled when you try to slice it, it will break).
The rest of the carrots, parsley, celery and onion, cleaned and washed, are put on the large grater. On 2 tablespoons of butter and 50 ml of oil, heat the grated vegetables over low heat, add the chopped tomatoes and let them boil for a few minutes, then add about 300 ml of hot water over them. Season with salt, cover with a lid and let it boil until the vegetables are well cooked, filling with a little water if sauce drops too much.
Boiled vegetables with sauce put in a blender to pass. We put it back sauce in the pan, add the bay leaf, rubbed flour with 1 teaspoon of mustard. Caramelize 1 tablespoon of sugar that is quenched with 3 tablespoons of water (leave on the fire until the sugar melts), then add it to the above composition with 3 slices of lemon, ground white pepper and 50 ml of dry white wine. We match the taste with salt and pepper. Let it boil for a few minutes to bind the sauce. Aadd the cooked and sliced ​​meat to S.O.S and let it boil for 2-3 minutes together. Remove the lemon slices and bay leaf from S.O.S. Serve with mashed potatoes or rice garnish.

1/2 kg of pork leg cut into 1 cm thick slices, sprinkle with spices for Selgross pork, grease with 1-2 tablespoons of oil and keep in the refrigerator until the next day. Remove and keep at room temperature for 30 minutes then place the slices of meat in a pan greased with 1 tablespoon of oil. Put in the oven over medium heat for approx. 30 minutes turning them halfway to the other side.

BERNAISE SAUCE: 2 tablespoons vinegar, 2 tablespoons water, 250 g melted butter, 250 g cheese, 1 small onion, 4 egg yolks, 100 ml semi-dry white wine, 1 tablespoon white pepper, salt, paprika, juice of 1/2 lemon, green parsley

We boil the water, the vinegar, the pepper, when it boils we boil it on a lower heat until it drops to three quarters. Cool, mix with the yolks, then heat in a bain-marie, stirring constantly until it thickens. Pour the butter into thin slices, then salt, paprika to taste and lemon juice. Turn off the heat and add a little chopped parsley.

Baked pork leg with mustard sauce

1.5 kg boneless pork fat and fat, salt, spices for pork, pink peppercorns, 50 ml oil, 200 ml white wine, 200 ml water, 2-3 sprigs of thyme,, For the sauce :, 1 onion, 50 ml oil, 2 tablespoons mustard seeds, 100 ml white wine, 200 ml sour cream, salt

Difficulty: Average | Time: 50 min

Baked pork leg with onion, celery, carrot and garlic. What goodness!

Thus, I cut a large carrot into thicker slices, which I placed on a tray greased with a little olive oil (or butter). I added onions, cut into scales (possibly placed on the edges of the tray).

For a more intense taste, you can grate 2 more suitable carrots and a very finely chopped onion and add the mixture over the meat, pouring a little oil for adhesion.

In a bowl I added 2 tablespoons of mustard, crushed garlic and spices: paprika, hot paprika, pepper, salt (these necessarily) and, to taste, thyme, tarragon or basil. I mixed them until a homogeneous paste was formed, which I lengthened with 3-4 tablespoons of wine.

I took each slice of meat and greased it with the obtained paste (especially on the side that will sit on the tray), and I will place them on the tray, over the bed of carrots. I did not forget to slip between slices of meat and 2-3 bay leaves. More for decoration I added 2 green onion leaves, cut. If you have green garlic leaves it would be great!

Before putting the tray in the oven I added a glass of water and the rest of the wine. Watch it and add more water if necessary. You can serve it with a mashed potato, made with sour cream and butter.

Baked lamb leg in mustard and honey sauce

The lamb pulp is shaped, washed well and left to drain a little
Sprinkle with a little oil in a large pan and place a generous layer of sliced ​​onion.
Pepper the lamb meat on one side and place it with the peppered side down
Place ground pepper again and a generous layer of sliced ​​onion
Cover with foil and leave in the fridge overnight

The next day, remove all the onions
Salt the lamb meat to taste, season with zataar (or any aromatic herbs you want. Thyme, marjoram, etc.)
Grease the leg of lamb on both sides with a "sauce" prepared from mustard mixed with honey and a little lemon juice
Grease a pan with a little oil, place the lamb pulp, pour 1-2 cups of water, cover the pan well with aluminum foil and put in the oven over low heat.
Always try with a fork to see when it is ready. do not "bake" the pulp too hard because it hardens

When it is ready, bone the pulp, cut thin slices of meat and place them in another tray (it can be in a yena bowl from which to serve the steak directly)
Careful! keep the sauce in the pan.
Sprinkle the meat with the wine, cover again with aluminum foil and this time put it in the oven for just a few minutes just enough to form steamed wine + garlic that will give a wonderful aroma to the steak.

Strain the sauce well from the pan, season with salt, pepper and herbs to taste, add mustard, honey and lemon juice in the desired amounts and put on the fire in a small saucepan, when it boils add 2-3 tablespoons of sour cream , leave for 1 min and turn off the heat
This sauce accompanies the lamb steak and garnish in our case new potatoes sautéed in butter

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Baked pork leg in mustard sauce - Recipes

For the recipe:
6pcs.(1kg) pork chops,
30ml soy sauce,
50ml vegetable oil,
50ml ketchup
1 tbsp lemon juice,
50g Brown sugar,
100ml Worcestershire sauce.

Worcestershire Sauce:
1 onion,
2 garlic cloves,
3 tablespoons mustard seeds,
1 teaspoon peppercorns
1/2 teaspoon red pepper,
1 cinnamon stick,

3 tablespoons of salt
1/2 teaspoon curry powder
1 piece of anchovy
1/2 cup of water
1/2 soy cup

sauce Worcestershire authentic is an Anglo-Indian mixture of spices, with a sweet-sour taste, pleasantly astringent and discreet, but persistently spicy.

Preparing the sauce at home is very simple. Finely chop the onion, crush the garlic. In a bowl add all the ingredients and mix well with the mixer. The sauce obtained is poured into a bottle. Store in the refrigerator and can be used for about 1 week. Shake well before use.

Preheat the oven to 175 & degC.

In a bowl, mix the soy sauce, vegetable oil, Worcestershire sauce, brown sugar, lemon juice and ketchup.

In a baking tray or pan, place the pork chops and pour over them half the amount of sauce.

Put the tray in the oven and after half an hour turn the chops on the other side adding the remaining amount of sauce.

Baked pork leg in mustard sauce - Recipes

A delicious steak, you will definitely lick your fingers: D, because as good as this sauce is, you will no longer use the fork and you will use your fingers directly :)
I recommend this steak for the Christmas table, you will not regret it.

  • 1 kg pork pulp
  • 4 tablespoons sweet mustard
  • 4 tablespoons broth
  • 4 tablespoons olive oil / sunflower
  • salt
  • pepper
  • thyme
  • 2 glasses apart
  • 50 ml wine

2 glasses, if not enough, add more).
Place in the preheated oven for approx. 1 hour.
Check from time to time, and sprinkle with jiul from the pan (jiu = sauce).
If necessary, return to the other side.
When the meat is almost ready, sprinkle with wine.
Leave for another 5-10 minutes and take the tray out of the oven.
Serve with whatever you want.
Good appetite.

Baked Pork Pulp

4 pieces of meat (pork meat)
vegetables of your choice (I put: onions, red bell peppers, zucchini, champignon mushrooms and Roman cauliflower)
1 tablespoon honey
1 tablespoon mustard with berries
1 cup white wine
1 tablespoon olive oil
thyme, salt, pepper mix

Preparation in the oven

Put in a bowl 1 tablespoon honey, 1 tablespoon mustard with berries, 1 cup white wine, 1 tablespoon olive oil, thyme, salt, pepper mix, 1 cup water and mix everything well
Grease the meat on all sides and leave it covered until the next day
In a form put the chopped vegetables (onion, pepper, mushrooms, zucchini, cauliflower), bay leaf and season
Place the meat on top, with the sauce and cover
Bake for about an hour, checking not to drop (add more water)
Leave it exposed for 5-10 minutes to brown
Serve with vegetables and a yogurt sauce (optional)

Video: Χοιρινό με Σάλτσα Μουστάρδας Επ. 03. Kitchen Lab TV. Άκης Πετρετζίκης TV (October 2021).