Pork neck in honey mustard sauce. Recipes with honey mustard marinade for pork

Pork chops with apples

Pork with apples and honey is quick and easy to prepare:

Pork chops (you will need 6 medium pieces) need to be seasoned with salt, black pepper and fried in a frying pan or baking sheet.
Cut 2 large red apples into slices and add to the pork, add 20 grams of butter, cover and simmer for 25-30 minutes until the fruit is soft.
Pour 60 grams of liquid honey over the pork and fruit, then cook the dish for another 15 minutes, covered.

Pork in honey sauce with apples is ready!

Pork shish kebab with honey and mustard

A marinade of onions, honey and mustard will help make pork kebab soft, juicy and aromatic. To prepare this kebab, for 1.5 kilograms of sliced pork tenderloin you will need a marinade from:

500 grams of onion, cut into rings;
1 tbsp. spoons of mustard;
1 tbsp. spoons of honey;
Spices: salt, black and red pepper.

All ingredients are mixed in a deep bowl - it is better to do this with your hands so that the onion gives juice and the marinade better saturates the meat. Then cover the kebab with a plate the size of the container and put some weight on top (for example, a jar of water). Leave the kebab in the refrigerator overnight so that the marinade fully imparts its flavor to the meat - you can fry it the next day. The delightful aroma will not leave anyone indifferent!

The marinade can be made more tart by adding soy sauce. In this case, you need to put less salt in the marinade - there is enough of it in soy sauce. For 1 kg of pork you will need 400–500 grams of onion, one tablespoon each of mustard, honey, and soy sauce. The shashlik is prepared on the grill and can be served as a side dish with grilled vegetables or fried potatoes, carrots and onions with tomato or soy sauce.

Oriental turkey with honey and sesame seeds

Ingredients:

Turkey fillet - 300 g
Honey – 50 ml
Sesame – 10 g
Soy sauce - 100 ml
Vegetable oil

"Arabian Night! Magical East!... Let the plane take the carpet away from your worries,

To the East, where the fairy tale calls you!” you will sing while the tender turkey bathes in hot honey gold. This oriental dish is ideal for an evening date. Turkey meat is dietary and light, sesame increases libido, and honey gives energy.

To nourish your love with this dish, first prepare the marinade - dissolve honey in soy sauce. Cut the fillet into small pieces and mix them in the marinade. Let the meat marinate for some time. Heat the oil in a frying pan and quickly fry the turkey pieces until golden brown, stirring vigorously. Sprinkle the meat with sesame seeds and cook for another 1 minute. If you have a jar with a ready-made mixture of honey and sesame seeds, then add 3 tbsp. mixture into marinade.

Preparing the dish is as easy as shelling pears and there is no need to re-read volumes from the culinary library. But after such a dinner you will write a treatise on love with ease and inspiration!

Roast pork with honey mustard sauce

Pork in honey sauce with mustard will become the central dish of the holiday table. To prepare it you will need:

pork chops (4-5 pieces);
6 tbsp. spoons of honey;
2 tbsp. spoons of dry mustard;
2 grated cloves of garlic;
1/2 cup vegetable oil;
salt pepper.

Mix spices, mustard, honey and oil in a separate container.
Place the chops on a baking sheet and pour the resulting sauce over them.
To soak the meat, leave the baking sheet in the refrigerator for a day, turning the pieces periodically.
Fry the chops in honey-mustard sauce until golden brown.

The dish will be complemented by boiled potatoes and fried onions and carrots.

Cooking meat in cooking is an art. Each ingredient used in such a dish has its own meaning and imparts a certain taste. Depending on the meat, a suitable marinade is prepared for it. The most popular among marinades is honey mustard. Its main components are honey and mustard, but by adding various spices and components to it, you can improve it.

Roast meat marinated with honey

Mix honey, vinegar, garlic, vegetable oil, and onion thoroughly.
Remove fat from meat, cut it diagonally in the form of diamonds. Place the meat in a frying pan and pour in the marinade. Leave for 4 hours at room temperature or put in the refrigerator overnight. Cook the meat in the marinade, then fry it over medium heat for 6 minutes on each side. Cut the meat into slices. Products: meat - about 1.25 kg honey - 3 tbsp. l. vinegar - 2 tbsp. l. crushed garlic in a small amount of water - 1.5 tbsp. l. vegetable oil - 3/4 cup finely chopped green onions - to taste

Steak

Pork dishes are very common in the everyday menu. To dilute the usual taste of meat, you can marinate it. Honey-mustard marinade is ideal for pork. To prepare it you need: mustard - 50 g, honey - 50 g, black pepper, dried basil, dried parsley, salt, fresh garlic.

Instructions:

Cut the washed meat into 1 cm thick pieces. Beat if necessary.
Prepare the marinade. To do this, peel the garlic, crush it with a garlic press and combine with the rest of the ingredients.
Pour the marinade over the meat and leave for a couple of hours. The more time passes, the juicier the pork will be. You can even leave it overnight.

Fry the meat on both sides in a frying pan, preheating the oil.

Baked pork in honey mustard marinade

Baked pork will undoubtedly delight guests and household members with its delicate, mild taste. The meat will be juicy, but will not be as fatty as cooked in oil. Required ingredients:

pork meat - 1 kg;
honey - 5 g;
mustard - 17 g;
salt;
ground paprika - 15 g;
black pepper - 3 g;
coriander - 5 g;
garlic - 5 cloves.

Wash a piece of pork, trim off excess fat and dry with paper towels. Mix all the spices and rub the meat on all sides.

Remove the skins from the garlic, crush it and chop finely. Coat a piece of meat with it on all sides.

Combine honey and mustard and mix well. Mustard is suitable for any spiciness, so you can choose it as you wish. The honey mustard marinade for pork should be smooth. Pour over the meat, put it in a plastic bag and put it in the refrigerator. After an hour, the meat can be taken out, but in this form it can lie for another 2 days.

Wrap a piece of meat in foil, pinch the edges and bake for 1.5 - 2 hours at 170 degrees. When the meat is baked, the marinade will remain on the foil, which can be served separately as a sauce.

Baked meat with honey in the oven in Georgian style.

A fairly well-known recipe where meat is pre-marinated with honey and spices before baking in the oven. To prepare this Caucasian dish we will need:

pork, pulp - about a kilogram;
honey - one or two tablespoons (to taste);
juice of half a lemon;
sour cream - one or two tablespoons;
spices - cilantro, dill, parsley, black pepper, salt, rosemary.

Prepare the meat: wash, dry as in the previous recipe, and cut into medium-sized pieces. Mix the selected spices and thoroughly rub the meat with them. After this, add honey and lemon juice to it and mix everything. Place the pork meat prepared in this way in the refrigerator and let it stand there for 3 hours. After this, coat the meat in sour cream and place it on a baking sheet. Preheat the oven to 200 0 C, place our baking sheet in it and wait 1.5-2 hours until ready. Baked meat with honey in the oven according to this recipe is best combined with vegetables and fresh herbs. Bon appetit!

In the next article we will look at how you can cook beef with honey.

Pork in honey-mustard marinade, baked in a sleeve

Another option involves adding wine. To bake delicious meat in the oven, you will need:

pork neck - 2 kg;
French mustard - 30 g;
honey - 30 g;
thyme - 5 sprigs;
lemon - 1 pc.;
cognac - 100 ml;
pepper mixture.

Dry the washed meat with a paper towel and place in a container. Sprinkle with salt and pepper and rub each piece.

Separately mix honey and mustard in a container. Add the juice of half a lemon to the honey-mustard marinade for pork and stir. Pour the marinade over the meat, add half a lemon and thyme and leave for 3 hours.

Place the meat in a baking sleeve, pour over the marinade and add cognac. If desired, you can add carrots, potatoes, garlic and other vegetables along with the meat. Bake for 10 minutes at 220 degrees, reduce heat to 150 degrees and bake for 40 minutes.

The aroma of lemon and honey will be throughout the house.

Pork ribs in honey-mustard marinade

Of all the cuts of meat, ribs occupy a special place. They are famous for their special juiciness and softness, and if you marinate them before cooking, you can surprise your guests with the result. It is better to choose a marinade for ribs with honey and mustard. It’s not for nothing that these two ingredients are popular - honey creates a crispy crust, and mustard makes the meat soft. The recipe for ribs with honey and mustard is very simple and consists of the following ingredients:

pork ribs - 600 g;
honey - 250 g;
soy sauce - 80 g;
lemon juice - 17 g;
spices.

Practical part:

Wash the ribs, dry them and place in a container. Sprinkle the spices over the meat and rub each piece.
Combine honey, soy sauce, lemon juice and mustard. When squeezing juice from a lemon, skip a little pulp. The marinade for the ribs should be smooth. Therefore, you need to mix the components thoroughly.
Pour the marinade over the ribs and leave to soak for 3 hours.
After the time has passed, place the ribs in a greased frying pan and fry over low heat until crispy.

Pork kebab in mustard marinade with sour cream

Ingredients:

1 kg pork neck
2 onions
3 tbsp. l. sour cream
3 tbsp. l. mayonnaise
1 tsp. with a pile of dry mustard
2-3 cloves of garlic
ground black pepper

Preparation of pork shish kebab with mustard:

1. Cut the meat into pieces.

2. Peel the onion and garlic, cut the onion into rings and half rings, and pass the garlic through a press.

3. In a bowl of a suitable size, combine all the products and knead the whole mass with your hands.

4. Cover the marinated meat with a lid and refrigerate for at least three hours.

During this time, you need to thoroughly mix the meat with your hands several times.

5. Thread the meat onto skewers, alternating with pickled onions.

6. Fry on the grill. The remaining marinade can be diluted with water and sprinkled over the meat while frying, preventing it from burning.

Mustard marinades are a great opportunity not only to impart a subtle spicy aroma to meat, but also to make meat fibers softer. This secret is often used by experienced chefs to give the dish special tenderness.

Thanks to mustard, when marinating, a piece of meat is better saturated with a mixture of oil, spices and herbs, so the result is not just fried or baked meat, but a real culinary masterpiece. Marinating saves time because processed meat cooks faster. The marinade itself is made very quickly and simply.

Pork kebabs in honey-mustard marinade

When preparing barbecue, it is important to choose the right meat. But it’s equally important to make a delicious marinade for it.

The simplest and most delicious marinade is made from honey and mustard. To prepare pork kebabs in honey-mustard marinade, you need:

pork meat - 1 kg:
onion - 2 kg;
honey - 10 g;
mustard - 10 g;
salt;
seasonings

Instructions:

Wash the pork and cut into small pieces.
Peel the onion, cut into half rings and add to the meat.
Combine honey with mustard, salt and add barbecue seasoning. Spices can be chosen as desired. Mix the honey-mustard marinade for pork shish kebab well and pour over the meat.
After an hour, place the meat on the barbecue and fry over a fire to form a crust. Then turn off the heat and bake until done.

Oven-baked pork in mustard-honey sauce is a dish that is suitable for both a festive table and every day. Mustard gives the dish a sharpness and piquancy, and honey contributes to the formation of a light caramel crust when baking. For baking, it is best to take pork loin - meat that has little fat and is easy to cut into steaks.

Let's prepare the ingredients according to the list. You can take mustard either strong or delicate, or in grains. Accordingly, you should not add too much strong mustard, but you can add more delicate mustard.

You can add spices or aromatic mixtures to your honey mustard sauce to suit your taste. I added ready-made kebab seasoning and a little dry garlic. You can also use fresh garlic.

Cut the pork loin into steaks approximately 1.5 cm thick. Beat on both sides with a mallet.

We do not hit “into the net”, as in, but lightly.

Let's prepare honey mustard sauce. Add mustard, vegetable oil, pepper, salt, and any seasoning you like to the honey. Mix the mass. If the honey is liquid, then instead of one teaspoon you can add one and a half to two.

Season the chopped pork steaks with salt on both sides and coat with honey-mustard sauce.

Grease a baking dish (or frying pan) with odorless vegetable oil. Place the steaks and place in the oven to bake on the top rack. We do not allow heating above 200 degrees. Bake for 30-40 minutes, making sure that the steaks do not burn.

According to this recipe, the meat turns out very juicy and aromatic. Don’t be afraid to use mustard; when cooked, the meat will be only slightly spicy, but very aromatic. Honey gives the pork softness and a slightly sweet taste. The meat turns out simply incomparable!

Ingredients:

1 kg pork (pulp, neck);
2 tbsp. mustard;
1 tbsp. honey;
1 tsp spices for meat (black and allspice, rosemary, basil, cumin, paprika);
salt to taste.

Recipe for pork baked in mustard and honey

1. Wash the pork and place it in a bowl in which it will marinate. We make small cuts on top, as in the photo. Pour in the spices and coat evenly with mustard and honey. Cover with a lid and marinate in the refrigerator for about 12 hours. In this marinade, meat can be stored in the refrigerator for several days.

2. Place the meat on foil and wrap tightly so that the juice does not leak out during baking. It is better to wrap it in 2 layers of foil.

3. Bake in an oven preheated to 180 degrees for 40 minutes. Then open the meat in foil and put it in the oven for another 5-7 minutes so that it is thoroughly browned.

To get a delicious meat dish, you don’t need to know the incredible secrets of its preparation; it’s enough to have simple homemade recipes. Pork with honey and mustard in the oven does not sound new, but how tasty and aromatic this combination is, because old classics can always sparkle with new colors.

We have prepared several special recipes for you that you can easily implement in your kitchen without much difficulty.

Shish kebab with honey

Ingredients:

pork tenderloin (tenderloin) - 1 kg;
soy sauce - 100 ml;
honey - 3 tbsp. l.;
salt, allspice;
spices (paprika, nutmeg, coriander, ginger) - to taste;
mint - 1-2 sprigs;
basil - 1-2 sprigs.

Preparation:

Wash the pork pulp, remove excess moisture with napkins and cut into portions. You should not cut the meat into very small pieces, as the kebab will turn out dry and tasteless. And you need to try to make the pieces as uniform in size as possible.

Add salt and allspice. You shouldn’t add too much salt, as soy sauce itself is salty.

We add spices that can be adjusted based on your own preferences.

Add honey and soy sauce.

If desired, add mint and basil leaves. Mix everything thoroughly, cover with cling film and place the pork kebab in the refrigerator for at least 3 hours. You can leave it to marinate in soy sauce and honey for a day, this will only make the meat softer and more tender.

Place the prepared meat on the barbecue grill or string it onto skewers and place it on the grill with prepared coals.

Fry the shish kebab for about 20 minutes, turning the grill several times. Often this is not necessary - the meat will become dry.

Juicy, aromatic and very tasty kebab, marinated with honey and soy sauce, is ready.

Bon appetit!

Pork shish kebab in honey and onion marinade

Ingredients:

2 kg pork neck,
100 g honey,
3 tbsp. l. French mustard,
0.5 kg of onion,
pepper mixture,
thyme (thyme),
a pinch of hot paprika,
a little lemon juice
50 ml olive oil.

Preparation:

Mix honey and mustard, lemon juice and oil well. We cut the meat into pieces of the same size, add salt and pepper to taste. Add honey-mustard mixture and thyme. Mix well. Cut the onions into rings and send them to the meat. Mix everything well again. Place under a press and leave to marinate for several hours, or even better, overnight.

We are preparing a fire - we need well-burnt coals.

Thread the meat onto skewers and add onions or vegetables between the pieces. We send it to the grill.

Place the skewers on the grill as close to each other as possible, thereby preventing heat loss, thanks to this the kebab will be juicier and cook faster.

Fry shish kebab only on hot coals, and there should be enough of them - a uniform layer of at least five centimeters over the entire area covered with skewers with meat, and in no case over an open fire!

Do not turn the meat on the skewers too often or too rarely to prevent it from drying out or burning. We watch the meat.

Don't be afraid that the kebab will taste sweet - it won't. To do this, the marinade contains a neutralizer - onions. The kebab turns out very tender, with a light aroma of mustard and a gentle spiciness.

A little patience and the kebab will be ready. The meat should be fried evenly on all sides. If you notice that it has begun to burn or has become too dry in some places, sprinkle it with marinade or water in these places.

We check readiness with a knife - make a cut along the meat, if the juice is clear, the kebab is ready!

Shish kebab from well-marinated meat is fried for 10-15 minutes and retains all the juice and taste.

Remove from the grill. Do not use sauce in this dish - enjoy the natural taste and aroma of the kebab!

Delicious and quick kebab with honey and mustard

Ingredients:

pork - 1.5 kilograms;
honey - 1 tablespoon;
mustard - 1 dessert spoon;
onion - 0.5 kilograms;
salt;
seasoning for barbecue.

Preparation:

To prepare an incredibly tasty, temptingly appetizing kebab, we will use pork (for kebab according to this recipe, you can use any meat that you have or that you want).

It is very good to cook shish kebab from fresh meat, not frozen. During freezing, meat loses its taste and juiciness. And for a delicious kebab, juiciness is a very important criterion.

Wash the barbecue meat thoroughly and cut off the hymen (if necessary).

To this extent, we will cook the shish kebab on the grill, cutting the meat not into cubes, but into small pieces, so that each piece of meat fits well on the barbecue and is evenly fried

Peel the onions, wash them and cut them into half rings (if you cook shish kebab on skewers, you can cut them into rings).

In order to marinate meat for barbecue, we need a deep dish (in my case, it’s a deep bowl).

Place the pork into the prepared container, mash the onion cut into half rings (rings) and mix everything well. Shish kebab really “loves” onions, so there should be a lot of onions.

Marinade for pork kebab is no less important than good meat. Different recipes use different marinades for pork. Below is the fastest and most delicious marinade recipe for pork shish kebab: based on honey and mustard.

In a separate container, combine mustard and one tablespoon of honey (you can take a little more honey, it all depends on the amount of meat), and mix everything well until smooth.

Add barbecue seasoning to the mustard mixture: and again stir everything thoroughly. If you don’t want to use barbecue seasoning, you can use your favorite seasonings that you and your family like.

Salt the meat and onions to taste and mix thoroughly (mix very well so that the salt is evenly distributed throughout the entire amount of meat).

Place the amazingly tasty marinade in a container with the meat and onions, and mix everything well again (so that every piece of meat is in the marinade, I mix the meat with my hands).

Leave the pork to marinate for one hour, under pressure.

After this time, place the spicy meat and onions in the marinade on the barbecue.

To make the kebab juicy, initially place the grill with meat on the grill with low heat and lightly bake the pork on both sides (this way a fragrant and tender crust is formed on the kebab, and the juiciness and fat will remain inside the kebab).

When the kebab is slightly baked on both sides, put out the fire with water and continue cooking the kebab until fully cooked (the kebab should be soft and golden).

Shish kebab with honey

Ingredients:

Chicken fillet 1 kg
Honey 60 gr
Garlic 3 teeth
Mustard 2 tsp
Lemon 1 piece
Olive oil 2 tbsp
Salt to taste

Preparation:

Let's start with the marinade. Peel and crush the garlic. Take a clean lemon, cut it and squeeze out all the juice. Pour mustard, olive oil, salt into the juice and stir with a spoon. Add all our honey and stir again. Here it is, our wonderful honey marinade.

Cut the chicken fillet into individual pieces. Place the pieces in the marinade for the next couple of hours. Once marinated, place the still raw chicken on a skewer or on a metal grid. Keep it over hot coals, turning it over from time to time. Until the kebab with honey is ready, all you have to do is watch and enjoy the aroma emanating from the marinated meat.

Once it’s ready, wipe your mouth and get ready to taste one of the best barbecue recipes!

Pork baked in honey mustard sauce and cognac in the oven

Ingredients

- 2 tbsp. + —
— 2 kg + —
- 1 tbsp. + —
- 3 tbsp. + —
Cognac – 100 ml + –
— 1 head + —
— several pieces (placed in a baking bag with meat) + —
Thyme – 5-6 sprigs + –
- 2 tbsp. + —
- 1 PC. + —

The components of this dish allow you to get excellent-tasting meat - sweet and spicy. Made in honey-mustard glaze, it will also turn out very juicy, rosy and so tender that it will literally melt in your mouth, leaving behind an unforgettable aftertaste.

We wash the pig meat in water, dry it with paper towels, then rub the pork with salt and chopped pepper mixture.
Mix honey, lemon juice (from ½ piece) and prepared mustard (not powder) in a bowl. In the resulting marinade, adding thyme and the remaining half of the citrus to the marinating container, marinate the meat for 5-6 hours. After the first 3 hours of marinating, the piece must be turned over to the other side.
When the pork is marinated, it is worth preheating the oven to 200 degrees.
In the meantime, put the ingredients in a baking bag: put carrots, onions, garlic, thyme, half a lemon, and place marinated pork meat on top of this whole “pillow”.

We use the same thyme and half a lemon that were added to the marinade. When removing the meat from the marinade, squeeze it lightly, but not so that there is no marinade residue on it at all.

Pour the meat laid on a vegetable “pillow” with mustard-honey marinade (the same one in which we marinated the pork), and also pour cognac into the bag.
Close the bag (or sleeve) tightly and place it in a preheated oven.
For the first 15 minutes, baking should be carried out at 200 degrees, then lower the temperature to 160 °C and continue baking the dish for another 35 minutes. After the specified time, open the package and pour the juice released from it over the half-cooked meat.
Now we don’t close the bag, but put it open (so that the meat is not covered by anything) back into the oven - cook the appetizer at 180 °C for only 5-7 minutes. If your oven has a grill mode, you can turn it on for these few minutes.
Once cooking is complete, let the pork sit at room temperature for 10 minutes to cool and set. After sitting, the dish is completely ready to serve.

If you wish, you can serve this amazing dish with original cheese balls, home-made pickled cabbage, as well as vegetables or fruits (apples go especially well), baked on the grill and more.

As for the sauce, its presence will be superfluous - our meat is already extremely juicy, because it was cooked not only in mustard and honey, but also in its own juice.

Honey duck with apples

Ingredients (for 4 servings):

Duck - 1 pc.
Green sour apples - 4 pcs.
Honey – 3 tbsp.
Olive oil - 30 g.
Mustard – 1 tbsp.
Salt, ground black pepper - to taste

Is there a celebration planned? A joyful event at the festive table should be accompanied by a dish that is memorable both in taste and appearance. Let's cook duck with apples in honey glaze!

To do this, cut the apples into slices. Lightly salt and pepper the inside of the duck. Stuff the bird with apples and “sew up” it with toothpicks. Carefully pierce the breast with a knife in several places. Salt, pepper and coat with olive oil. Pour 1 cm of water into the bottom of the baking sheet and place the duck in the oven. Every 10 min. Baste the bird with the released fat. After 1 hour, we make an incision between the thigh and the carcass and check for readiness - there should be no blood. In 10 min. Before the end of baking, brush the duck with a mixture of honey and mustard. Take out the baking sheet, remove the apples from the duck and cut it. Glazed duck reigns on the table!

Pork with prunes and apples in honey mustard sauce

This snack will definitely not be an everyday snack, because the products that it contains will not allow it to become so. A marinade based on honey and mustard, dried fruits, fresh apples and even red wine – all together will make this treat truly festive, satisfying and worthy of the attention of everyone present at the table.

Ingredients

Apples – 1 pc.;
Black and red pepper – 2 g each (or to taste);
Pork (any part) – 1 kg;
Red wine – ½ tbsp.;
Coriander – 5 g;
Prunes – 100 g;
Ready-made mustard – 1 tbsp;
Laurel leaf – 2 pcs.;
Honey (any variety, as long as it is natural) – 1 tbsp;
Garlic cloves – 5 pcs.;
Salt - to taste or, like pepper, 2 g.

Cooking pork marinated in honey and mustard, with fruit and wine

Peel the garlic cloves and divide each clove into cloves.
Wash the meat under running clean water and dry with a paper towel.
We make shallow cuts in the meat and place chopped garlic and bay leaves into the holes.
Rub the pork with both types of pepper and salt.
Coat the piece with mustard and honey, then sprinkle it with coriander.
Place the meat in a special container (or any other container you have), fill it with good red wine, cover it with film and put it in the refrigerator for 6 hours.
Peel ripe fresh apples from skins and seeds, then cut them into medium-sized circles.
After marinating, transfer the pork to foil and place sliced apples and prunes next to it.
Place the dish in foil on a baking sheet and place in a preheated oven for 1.5 hours. Cooking temperature – 180 degrees.
After 50 minutes, unfold the foil so that the meat can not only be thoroughly baked, but also beautifully browned. From time to time, the uncovered meat in foil should be poured with the juice that will be released during baking and the remaining marinade.

As a rule, no side dish is served with such an exquisite treat - it is superfluous here. But red wine to accompany such a dish on the festive table would be very appropriate.

Preparation

Let's take a whole piece without a bone weighing about two kilograms.

It is advisable to use fresh meat, but if this is not possible, then frozen meat must be carefully defrosted before cooking.

The meat must be thoroughly washed and dried.

Peel two small heads of garlic and cut each clove into two parts. Using a sharp knife, make not very deep cuts in the thickness of the pulp, about two to three centimeters.

Place halves of garlic cloves and pieces into these slits. Thus, we must stuff our piece of meat on all sides, evenly placing all the prepared garlic and about one bunch of dill into the cuts. This way the pork will acquire a special, piquant taste and an indescribable aroma.

After this, we will mix two tablespoons of honey with the juice of half a lemon, two teaspoons of salt, one teaspoon, and with this mixture we will rub the entire large piece on all sides. We will rub it several times, each time letting the mixture dry for 10 minutes, until the entire mixture has been used. Place the prepared meat in the refrigerator to marinate for at least a day or two.

After we take the marinated meat out of the refrigerator, we need to place a piece of pork in a baking sleeve. Then we tie the sleeve on both sides and place it on a cold baking sheet. Next, you need to pierce the sleeve in three places with a needle and put it in an oven preheated to 180 degrees for 30 minutes. I can’t say exactly how long it will take. These data are indicative.

After 30 minutes, remove the pan from the oven, very carefully so as not to get burned by the steam, cut the sleeve and send the dish back for 15 minutes. This is necessary so that an appetizing, golden brown crust forms on it.

Ready pork can be served as a hot dish, but it will be no less tasty cold, reminiscent of boiled pork in taste.

That's exactly what I do. I send about half of the entire large piece to the holiday table while it is hot, and cool the rest and use it for breakfast sandwiches. Bon appetit!

Ingredients

Pork (boneless piece) – 2 kg;
Garlic – 2 heads;
Dill – 1 bunch;
Honey – 2 tablespoons;
Juice of one half of a lemon;
Dry adjika – 1 teaspoon.

Another article from the culinary series, in which we consider dishes using beekeeping products. This time we will get acquainted with dishes that harmoniously combine seemingly incompatible products: natural honey and meat. Yes, indeed, in the cuisines of different countries, recipes with these ingredients exist and are successfully used. Recipes have been developed with beef, pork, and poultry, perhaps some of them you will choose for the holiday table. Let's focus for now on the first type of meat: pork - meat that is loved by many and available in all regions of our country. Let's take a look at some of these unusual recipes.

Unusual pork meat, deliciously baked at home in honey-soy sauce

If you want to get a truly spicy treat, then try baking pork with more than just mustard and honey. If you add soy sauce (sweet or salty – it’s up to you) to this “friendly company”, the meat will turn out even more fragrant, beautiful and with a delicious spicy-sweet/salty crust. Try it - you will definitely like it.

Ingredients

For the main course

Pork neck – 1 kg (should make 6 steaks);
Ground black pepper, cumin - to taste;

To prepare the marinade

Spicy mustard (not powder) – 1 tbsp;
Soy sauce – 100 ml;
Salt – 1 tsp. (if soy sauce tastes sweet);
Honey – 1 tbsp. (if salty soy sauce is used);
Fresh ginger (added as desired) – root 1-2 cm long;
Herbs and spices - to taste and desire.

How to cook pork in soy-mustard-honey marinade: recipe step by step

Making a marinade for marinating fresh pork

Combine the sauce with mustard and honey/salt in a bowl (the last ingredient directly depends on the taste of soy sauce - don’t forget about it). We also add any spices (pepper and cumin indicated in the recipe are not added to the marinade) and, if desired, sliced ginger.

Prepare the pork and send it to the cold to marinate.

If you took the meat in one piece, then you need to cut it into steaks. We then put them in a deep, wide bowl, fill them with the prepared marinade and stir.
Place the container with meat and marinade in the refrigerator for 3-4 hours (if it turns out longer, it will be absolutely wonderful).

Bake the pork in the oven until done

Cover the baking dish with parchment, then place the pork steaks quite tightly to each other and sprinkle them (to taste) with ground pepper.
Place the container with the marinated meat in an oven heated to 200-240 degrees and bake the juicy pork for about 1 hour.
10 minutes before the end of cooking, remove the pan from the oven, pour the marinade liquid over the steaks again and sprinkle with caraway seeds. Place the dish in the oven again. Check readiness with a knife or fork: clear juice released from the meat when pierced is a sign that the pork is fully cooked.

The meat should be served in portions, pouring its own juice over each steak. A side dish is served if meat alone is not enough. It can be a vegetable salad, boiled or mashed potatoes, cereal porridges, baked vegetables and much more. For drinks, it is best to serve red or white wine.

Pork with honey and mustard in the oven is a dish that will be appropriate at any feast. New Year, birthday, February 23 and many other important celebrations can be a reason to prepare this wonderful snack.

Thanks to this dish, no one will remain hungry, which is very important for the hostess of the celebration. Use our recipes to your delight, and let them always present you in a favorable light to your guests.

Bon appetit!

Sandwich with jerky and honey

Ingredients:

Toast bread or ciabatta
Processed curd cheese
Dried neck
Honey - 1 tbsp.

If you are short on time and want to quickly snack on something meaty and satisfying, then the following recipe will come in handy. Layer layers of curd cheese and any dried meat on the bread. You can green up the sandwich with lettuce or add a pop of color with chopped tomatoes. Drizzle honey on top. Try it - you'll lick your fingers! Travel lovers and beer fans will also appreciate the recipe. After all, this is a wonderful snack to go with a glass of foam!

We also have a selection of Cut the meat into not very large pieces (about 2.5 cm). Crush the garlic in a garlic press or grate it on a fine grater. Grate the ginger on a fine grater. Use only fresh ginger - anything else will not give the desired aroma. Make the marinade: mix soy sauce, honey, garlic and ginger. Leave the meat to marinate for half an hour (or better yet, an hour). Fry the sesame seeds in a dry frying pan until creamy and immediately pour them into a clean plate, otherwise they may burn. Fry the meat in vegetable oil for 5-7 minutes (marinated meat fries faster). Add the remaining marinade, pepper, and simmer the meat with honey for a couple more minutes. Add sesame seeds, stir - done! You don't have to evaporate all the liquid - it will make a great sauce. The meat turns out very juicy and extremely tasty!

Ingredients: (for 4 servings) Fillet (chicken, pork, beef) - 500 g Sesame - 30 g Garlic - 1 tooth. Ginger root - 1.5-2 cm Liquid honey - 2 tbsp. l. Soy sauce - 50-70 ml Ground black pepper - to taste Vegetable oil