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Pork entrecote in the oven

Pork Entrecôte in the Oven

Here's how to cook a proper pork entrecôte. You can use bone-in meat or an intercostal cut — the main thing is that it's fresh and never frozen. Meat like that turns out even juicier and more tender.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (bone-in)

400

Honey

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 13 g

Fats 47 % 23 g

Carbohydrates 27 % 13 g

322 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 50 min

Step 1:

How do you make pork entrecôte in the oven? Start by getting your ingredients together. You'll need: pork, bone-in or boneless, ideally with some streaks of fat; runny honey; vegetable oil; ground black pepper; and salt.
Step 2:

Cut the pork into serving-size steaks about 1/2 inch (1 cm) thick. Mine came already cut into bone-in portions.
Step 3:

Rub the pieces of meat all over with salt and pepper. Then brush them generously with vegetable oil and runny honey.
Step 4:

Lay the pork on a foil-lined baking sheet or in a baking dish. Use two layers of foil so the fat that renders out doesn't mess up the pan.
Step 5:

Cover the meat with more foil on top and crimp the edges tightly to seal.
Step 6:

Put the meat in an oven preheated to 400°F (200°C) for 20 minutes. Then peel back the top layer of foil and brush the entrecôtes with honey again. Return the pork to the oven for another 5 minutes. Take it out, cover it back up with the foil, and let it rest for 8–10 minutes.
Step 7:

Serve the entrecôtes with hot boiled potatoes, or with rice, pasta, or buckwheat. Enjoy!

Like a lot of meat dishes, the entrecôte comes from French cuisine — the name literally means "between the ribs." Originally it referred to beef from oxen, but over time the term came to mean any cut of meat taken along the rib. Today it's usually beef, though a rib cut of pork can be called an entrecôte too. The meat from this part of the animal is juicy and tender, which makes it perfect for a quick sear without the long braising that's usually needed to soften tougher cuts. One tip: if you cook an entrecôte over medium or low heat, it'll come out dry. High heat gives you a crisp, browned crust and a juicy, cooked-through center.
Cooking in foil the right way makes a real difference. Two layers keep the fat from leaking and help the meat steam in its own juices while it bakes.
Keep in mind that every oven runs a little differently. Your temperature and cooking time may not match the recipe exactly, so watch the meat rather than the clock.
Besides pork, you can make this with just about any other meat. Just remember the cooking time, flavor, and calorie count will change — beef takes longer than pork, for example, while chicken breast or turkey cooks faster.