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Pork royally in the oven

Royal Baked Pork

A delicious, hearty meat dish that's perfect for a celebration! It has a wonderfully rich flavor and an irresistible aroma, and it looks impressive enough for a holiday table. That said, I sometimes make it just for a weeknight dinner too.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

600

Onion

Frozen mushrooms

350

Tomatoes

Hard cheese

200

Mayonnaise

150

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 59 % 17 g

Carbohydrates 7 % 2 g

203 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make royal baked pork? A boneless pork loin works best here. Pop it in the freezer for a little while before slicing so it firms up and is easier to cut. Slice the pork into serving-size pieces of roughly equal size, about 3/4 inch (1.5–2 cm) thick.
Step 2:

Cover the pieces of meat with plastic wrap and pound them lightly with a meat mallet. The sheet of wrap keeps meat splatter off your counter, and it also keeps the meat from tearing as you pound it.
Step 3:

Line a baking sheet with foil or parchment paper. Lay the pounded meat out on the sheet. Peel the onion, rinse it, and slice it. Scatter the sliced onion over the meat. Season the meat with a little salt and spices.
Step 4:

Next, spread the mushrooms evenly over the meat. You can use any mushrooms you like — button mushrooms or wild ones. I use pre-cooked, frozen mushrooms, but be sure to thaw them before using.
Step 5:

Brush the mushrooms with a little mayonnaise and arrange the sliced tomatoes on top. Season with a pinch of salt and bake in an oven preheated to 350°F (180°C) for about 30 minutes.
Step 6:

Meanwhile, prep the cheese. Grate it on the coarse side of a box grater. Keep the cheese in the fridge until you're ready to grate it — when it's cold and firm, it's much easier to grate.
Step 7:

Sprinkle the baked meat with the grated cheese and return it to the oven for another 10–15 minutes. In that time the cheese will melt and pull into appetizing strings when you cut into it. Serve the royal pork hot, transferred onto individual plates. Enjoy!

I love this dish because it doesn't take much time to make. A little hands-on prep, and then the oven does all the work. If you're not a fan of mushrooms, you can leave them out. The flavor will be a bit less rich, of course, but it'll still be delicious! The baked meat can stand on its own as a main course, though I'd suggest serving a fresh vegetable salad alongside it. Instead of mayonnaise, you can spread the layers with sour cream or adjika (a spicy Georgian-style pepper-and-tomato paste). And if you have the time, you can marinate the meat beforehand.
Keep in mind that every oven is different. Your temperature and cooking time may vary from what's listed in the recipe. To get any baked dish just right, it helps to know how your own oven behaves.
Mayonnaise is even better when you make it yourself — tastier and more wholesome. For a dressing you don't have to stick with mayonnaise; sour cream or plain yogurt work well too. Use them on their own, or blend them with mayonnaise in whatever ratio you like — this lightens up the dish.
Any cheese works for this dish — hard, semi-hard, or a soft one like mozzarella. What matters is that it tastes good, is good quality, contains no milk-fat substitutes, and melts nicely.