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Tender meat in the oven

Tender Roast Pork in the Oven

Cooking a whole cut of meat is easy enough even for a beginner. To keep the pork juicy and tender, cover the pan with foil — it keeps the roast from drying out and slows the moisture from evaporating off the surface. In effect, the meat roasts under its own steam.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork leg (fresh ham)

700

Red wine (dry)

100

Garlic

Soy sauce

Dry seasoning (for pork)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 15 g

Fats 50 % 18 g

Carbohydrates 8 % 3 g

232 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. To make tender roast pork in the oven, you'll need: a piece of pork (fresh ham or boneless loin), soy sauce, dry table wine, garlic, pork seasoning, and salt.
Step 2:

Rinse the pork and pat it dry with paper towels. Rub the meat all over with salt and your seasoning blend.
Step 3:

Peel the garlic and slice it into thin slivers.
Step 4:

Poke deep slits into the meat with a knife, then tuck a garlic sliver into each one.
Step 5:

Set the meat in a bowl and rub it all over with soy sauce, working the sauce down into the slits.
Step 6:

Cover the bowl with plastic wrap and refrigerate for 12 hours.
Step 7:

Tie the marinated meat with kitchen twine so it holds its shape, then set it in a deep baking dish.
Step 8:

Pour the red wine over the meat.
Step 9:

Cover the dish with foil and crimp the edges tightly. Roast the meat for 30 minutes at 425°F (220°C), then for another 45 minutes at 350°F (180°C).
Step 10:

Take the finished roast out of the oven, let it cool, and slice it.
Step 11:

Enjoy!

Oven-roasted meat is a dish that doesn't demand constant attention at every stage. You just pick a recipe, marinate the meat, make a sauce or glaze, and slide the cut into the oven. If you go with pork, the best cuts for roasting are the shoulder, tenderloin, or fresh ham. To give the dish extra flavor, reach for dried herbs, paprika, ginger, garlic, and onion. Meat for roasting is usually cooked whole on a foil-lined sheet pan, but you can also use an oven roasting bag. Pork is one of the easiest choices — the key is picking the right cut that isn't too fatty. For roasting, a fresh ham fillet is a great option: it's the most tender (and relatively affordable) part, shouldn't have much fat, and any excess is easy to trim. Traditional home cooking has long favored roasting large cuts of meat whole — once done in cast-iron pots and over open flame, and today in the oven, where a big piece cooks evenly on all sides without losing flavor or looks. Meat is often held in a brine or marinade before roasting, which noticeably shortens its time in the oven.