Meat baked in mustard will be an excellent decoration for a festive table, and its appetizing appearance will seduce everyone. Cook this dish and your friends will vying with each other to ask you for a recipe.
Recipe content:
- Ingredients
- Step by step recipe
- Video recipes
This dish is for lovers and connoisseurs of meat appetizers. Pork marinated in a mixture of garlic and aromatic herbs with the addition of mustard turns out to be very tender, with a crispy crust of mustard seeds. You can serve this dish hot. The juicy flesh and mouth-watering crust make oven-baked pork a great main course. Chill the meat, cut it into thin slices - and this is an excellent cold appetizer. The most remarkable thing is that a dish worthy of a gourmet restaurant is not at all difficult to prepare. Follow our detailed photo recipe, and you can see for yourself.
- Calorie content per 100 g - 20 kcal.
- Servings Per Container - 4
- Cooking time - 8 hours
Ingredients:
- Pork pulp - 1 kg
- Hot mustard - 1 tsp
- French mustard - 2 tbsp. l.
- Garlic - 2 cloves
- Salt - 0.5 tsp
- Ground black pepper - to taste
- Seasoning for meat - 1 tsp.
- Vegetable oil - 2 tbsp. l.
A step-by-step recipe for baked meat in the oven for a festive table in mustard
1. In order for the baked meat to turn out fragrant, it must be marinated. First of all, a prepared piece of meat - we have a pork neck weighing about 1 kg - is thoroughly washed and wrapped in a paper towel to remove excess moisture. Mix salt, ground pepper and seasoning for meat with vegetable oil and crushed garlic and rub into the pork from all sides. The oil is necessary in order to evenly apply the marinating paste to the meat.
2. Thoroughly coat the meat with hot mustard with our hands, not missing the slightest piece.
3. We send the meat to the cold: in the refrigerator or on the balcony, if the temperature permits, we leave it to marinate in spices for at least 4 hours. Do not forget to cover the pork with cling film so that the meat does not wind up.
4. Put the French mustard on the meat and spread it evenly over its entire surface.
5. Lay out the heat-resistant form with baking paper, put the pork on it and bake in the oven at a temperature of 150 degrees for at least an hour. To keep the crust ruddy, periodically pour the juice that forms during frying on the meat.
6. Pierce the meat and check that it is cooked. Clear juice will show that the pork can be removed, and if the liquid from the puncture has a pinkish tint, then let the dish sweat a little more.
7. Cut hot meat into finger-thick pieces and serve with vegetables or any other side dish. You can also cut the cooled pork into slices and decorate the meat platter with fresh herbs.
8. Cook pork baked in the oven for the holiday table in mustard, and take the recipe to your culinary collection. And now - all to the table!
See also video recipes:
1) Recipe for cooking baked meat in mustard-honey marinade
2) Pork in the oven in foil with mustard
