Recipes for meat with mustard. Pork with mustard in the oven - it's gorgeous! Recipes for various dishes, rolls, boiled pork with mustard in the oven

We will need:
- Meat (pork)
- Mayonnaise
- Salt, pepper, spices
- Mustard
It’s easier to cook not in portions, but in a huge frying pan at once, so the amount of meat depends on your appetite. Take the meat and cut it into fairly thin pieces, approximately like in the picture
We take a kitchen hammer and beat each piece, so the meat will become softer. Mustard is a very important point in preparing a dish! Mustard gives the meat a pleasant taste and rosy color.
The importance of the moment lies in the fact that if you spread mustard on a piece of meat, then all the juice will remain inside and the pieces will be very soaked, fresh and appetizing, everything will remain inside the meat. Grease each piece with mustard. In principle, after cooking the mustard is practically not felt, but you shouldn’t overuse it either.
Sprinkle with store-bought meat seasoning.
Spread, salt and pepper and place on a plate
Take a frying pan and grease it with mayonnaise. It is with mayonnaise - it is with it that you will get a hard, crispy crust. Place the meat.
Once everything is packed tightly, we begin to season with mayonnaise. The bigger, the better. In fact, if you swell a lot of mayonnaise, then in the oven it will... mmm... fry - and become very similar to melted cheese. Well, sooooo much mayonnaise... Place in the oven at 170 degrees Celsius for one hour, but still, advice - look from time to time...
Sooner or later the “Done” moment will not be

Meat in mustard - basic cooking principles

The two main ingredients of all mustard-based meat dishes are mustard and meat.

The choice of meat depends on the dish being prepared, the main thing is that it is fresh. Ice cream will also work; before using it, it should be defrosted in advance; it is best to do this by placing it on the bottom shelf of the refrigerator overnight.

The meat is cut into pieces, formed into rolls, or cut into slices, beaten and, smeared with mustard, baked, it all depends on the dish that will be prepared.

You can use any mustard, from store-bought to homemade, from spicy to aromatic.

There are a lot of options for preparing meat with mustard; it is marinated in mustard for barbecue and not only, it is added when frying meat with vegetables, and greased when baking. Mustard can also be used to improve various sauces in which meat is cooked.

It not only adds an interesting specific aroma, but also promotes softening, which is why meat dishes in mustard turn out tender and juicy.

Baked meat in mustard with mustard-wine sauce

Ingredients

800 grams of pork, preferably neck tenderloin;

Head of sweet onion;

150 ml of wine “Rkatsiteli”, “Aligote”, or similar;

Medium sized carrot;

Five small cloves of garlic;

Half a liter of broth, cubes diluted in water;

Four tablespoons of not very hot mustard;

Two teaspoons of corn flour;

75 ml olive oil;

Dry mixture of “Provencal herbs”, nutmeg, cloves, pepper;

Two sprigs of rosemary.

Cooking method

1. Wash and dry a piece of neck with a towel or napkin, thoroughly rub it with a mixture of spices and salt, coat it on all sides with olive oil mixed with two tablespoons of mustard and put it away, wrapped in cling film, in the refrigerator overnight.

2. Pat the settled tenderloin with a napkin and fry until golden brown over high heat in purified sunflower oil with the addition of melted butter.

3. Place the neck in a deep heat-resistant form, around it place a carrot cut into four parts and an onion in half, a head of unpeeled washed garlic, rosemary, two bay leaves and 3-5 peppercorns.

4. Pour wine into the mold, add broth and place in the oven at 190 degrees. The liquid level is one third of the height of the meat piece.

5. Cook for two hours, periodically, at intervals of half an hour, turn over and pour over the sauce. Add broth if necessary.

6. Cut the baked piece of meat into slices, and add the remaining mustard to the sauce in which it was cooked and thicken it with flour, although you don’t have to do this.

7. Place the slices on a serving dish and pour the sauce over them.

Pan-fried meat in mustard

Ingredients:

600 grams of steamed veal;

Two tables. spoons of mild thick mustard;

Medium carrot;

Two large sweet onions;

2 tbsp. l. baking white flour;

4-5 tablespoons of pasteurized milk;

500 ml water;

Three bay leaves.

Cooking method:

1. Cut the meat into small, equal pieces, dip in mustard on all sides, and fry in refined vegetable oil until approximately half cooked.

2. In a separate frying pan, fry finely chopped onion and grated carrot until golden brown.

3. Combine sauteed vegetables and meat fried with mustard, add bay leaf, salt, pepper, and after adding water, simmer over medium heat for twenty-five minutes.

4. Dissolve flour in half a glass of boiled, cooled water. Pour the flour mixture into the frying pan, stir vigorously and heat for another seven minutes.

5. Serve with a side dish of mashed potatoes or pasta.

Meat in mustard with mayonnaise in the oven

Ingredients:

800 grams of pork tenderloin;

50 grams of hot mustard;

Salt and spices to taste.

Cooking method:

1. Dry fresh, washed meat; let frozen meat first thaw on the bottom shelf of the refrigerator.

2. Cut the pork into large slices, one centimeter thick and beat each piece on both sides with a hammer.

3. Thoroughly rub the chopped pieces with a mixture of spices and salt, spread mustard on both sides and place them in a frying pan without a handle or frying pan greased with mayonnaise. The pieces should lie tightly so that there are no gaps left.

4. Grease the top of the dish generously with mayonnaise and bake at 180 degrees for one hour.

Stuffed pork chop in mustard and cognac

Ingredients:

300 grams of pork fillet;

60 grams of cheese, hard “Russian”;

50 grams of ham, boiled;

1 tsp. cognac;

Mild mustard;

A pinch of nutmeg powder;

Egg;

Baker's white flour.

Cooking method:

1. When choosing meat, pay attention to the thickness of the pieces; they should not be thin, the ideal thickness is from two to three centimeters.

2. Wash the meat thoroughly, dry it, carefully cut out the bone and cut lengthwise, without cutting to the edges.

3. Unfold each piece like an open book and beat it on both sides with the back of a blunt knife or a hammer.

4. Salt, pepper a little, rub with your favorite spices mixed with mustard, nutmeg and cognac. Leave to marinate.

5. After one hour, take out the meat marinated in mustard, place a thin slice of cheese in the middle of each chop, cover with the same piece of ham and close, securing the edges with wooden toothpicks soaked in water.

6. Dip the chop prepared in this way in flour and fry in oil until golden brown.

7. Place the fried chops on a baking sheet and finish cooking in the oven at 180 degrees. This usually takes fifteen minutes.

Meat roll in mustard with minced chicken fillet and dried fruits

Ingredients:

One and a half kilograms of fresh pork pulp;

500 grams of chicken fillet;

Eight pieces of dried dried apricots;

A small bunch of parsley and dill;

Five cloves of garlic;

Seven prunes;

Seasoning “Armenian”;

350 ml dark beer;

Bavarian mustard, you can make your own.

Cooking method:

1. Wash a whole one and a half kilogram piece of tenderloin and thoroughly blot its entire surface with a disposable towel.

2. Cut the meat lengthwise into two halves, but do not cut one side to the end, approximately the thickness of your little finger.

3. Unroll, you will get a large layer, cover it in one layer with cling film, beat it off and leave it aside to “rest”.

4. Pass chicken fillet, dried apricots, fresh herbs and prunes through a large meat grinder.

5. Add finely chopped garlic, you can twist it together with the chicken fillet, salt, pepper a little and knead the prepared minced meat thoroughly.

6. Sprinkle the working surface of the table generously with spices, salt and crushed black pepper and place a layer of meat coated with mustard on it all.

7. Spread the minced meat filling evenly over the entire layer and, after rolling up the roll, tie it with kitchen thread or thick twine to prevent it from unrolling.

8. Lightly sprinkle the top of the roll with “Armenian seasoning”, spread thinly with mustard and place on a wire rack placed in a heat-resistant form.

9. Pour dark beer under the grill and, covering the pan tightly with foil, bake the roll in the oven for an hour at 200 degrees.

10. Remove the foil, pour the juice released during baking over the top of the dish, and put it back for another half hour. Don’t forget to periodically pour the juice over the surface of the roll, this will help create an even more beautiful crispy crust.

Pieces of meat in mustard with honey and vegetables

Ingredients:

700 grams of boneless beef;

60 grams of flour;

150 grams of onions;

2 tbsp. l. honey;

Two small carrots;

250 grams of fresh or chopped frozen champignons;

Three table. spoons of tomato paste;

Five small potatoes;

A small bunch of parsley;

0.5 tsp. thyme;

40 grams of hot mustard;

400 ml steep beef broth;

Half a liter of dark, weak beer:

One bay leaf.

Cooking method:

1. Finely chop the parsley, add salt, thyme, pepper and mix everything with flour.

2. Dip the meat cut into small slices in the resulting flour mixture and fry in olive oil until lightly browned.

3. Add onion chopped into thick half rings, potatoes and carrots cut into small, equal-sized squares, as well as champignons cut into slices and continue frying for another ten minutes.

4. Then add mustard, flour remaining after dredging the meat and tomato paste. Mix well, pour in the prepared beef broth, beer, add bay leaves and bring to a boil.

5. Then reduce the heat and simmer with the lid closed until tender, about one hour and twenty minutes.

Marinated meat in mustard with soy sauce for barbecue

Ingredients:

Two kilograms of meat of any kind;

Two large cloves of garlic;

1 tbsp. l. homemade or spicy store-bought mustard;

Two tables. spoons of dark sugar;

A third of a glass of tomato puree;

80 ml regular soy sauce;

Half a teaspoon of black pepper crushed in a mortar;

One big lemon.

Cooking method:

1. Squeeze the juice out of the lemon and crush the garlic with a special “garlic press” or crush it in a mortar.

2. Mix soy sauce with mustard, sugar, tomato paste and lemon juice.

3. Add pepper, chopped garlic and mix everything well again.

4. Cut the meat, washed under water, into pieces for barbecue and, having thoroughly coated each piece with the prepared marinade, place in a glass or enamel container.

5. Pour the remaining marinade on top, cover with a lid or cover with cling film and place on the bottom shelf of the refrigerator for four hours.

6. When the meat is marinated, thread it onto a skewer and fry over coals. The remaining sauce can be poured over the kebab during cooking.

Meat in mustard - tricks and useful tips

The smaller the pieces, the faster they will marinate.

When marinating meat in mustard and soy sauce for kebab, salt should be added to the marinade with caution, since the sauce itself is quite salty and can easily spoil the kebab.

To prepare minced chicken fillet with dried fruits, in the recipe for meat roll in mustard, it is better to soak the dried fruits for twenty minutes in cold water before using.

To stew in mustard with vegetables, you should take liquid honey, but if this is not available, melt regular honey in a steam bath or in the microwave.

Mustard makes the meat tender, aromatic, it melts in the mouth and delights in taste, especially if it is pork.

It is ideal for baking in the oven, does not require long marinating, has a lot of fans and always turns out! A selection of the coolest recipes and little tricks.

Pork with mustard in the oven - general cooking principles

For cooking in the oven, a boneless piece is usually used, sometimes ribs. It is desirable that there is a small layer of fat on it, which will give the meat juiciness and tenderness. Pork is always washed, dried and only then begins cutting. You can bake meat in whole pieces, medium or small pieces.

Mustard is used for pickling or simply greasing. You can dilute it yourself, buy it in a store, there are many types, differing in the degree of spiciness, the presence or absence of round seeds (Dijon mustard). It is often combined with other ingredients: honey, garlic, soy sauce, fresh and dried herbs. It goes wonderfully with all types of pepper, coriander, and ginger. You can go the simplest route - take a ready-made seasoning from a bag, which is intended for meat, specifically for pork or barbecue. Just remember that it may already contain salt.

Pork with mustard in the oven in large pieces

A version of amazing pork boiled pork with mustard in the oven. It can be eaten hot or cooled and used for meat plates and sandwiches.

Ingredients

A piece of pork from 1 to 1.5 kg;

5-6 cloves of garlic;

2 tablespoons mustard;

Salt and pepper or use seasoning for meat or barbecue.

Preparation

1. Wash the piece. Wipe dry with napkins. If there is a lot of fat, you can cut off some of it, but not all of it. It makes the meat juicier.

2. Peel the garlic cloves and cut into 4 pieces to form elongated cubes.

3. Pour the spices into a bowl, dip a piece of garlic, make a puncture in the meat with a knife, and stuff the whole piece of pork with aromatic garlic.

4. Take mustard. We also add some spices to it at our discretion, rub the piece on all sides.

5. Place in a bowl, cover (you can cover it with cling film), leave for 5 hours in the refrigerator. If you don’t have that much time, keep it warm for an hour.

6. Take it out and rub the mustard over the surface again.

7. Wrap the piece in foil and place the pork in a preheated oven for 80 minutes. Temperature 200.

8. Now we take it out, remove the foil and put the boiled pork back in the oven. Bake for another 15 minutes until golden brown, looking at the color.

Pork with mustard and honey in the oven

An amazing recipe for pork in honey mustard sauce, which is cooked in small pieces, like a shish kebab. But you can use this marinade for boiled pork, it will also be very tasty.

Ingredients

1 kg pork;

1.5 spoons of mustard;

1 spoon of honey;

0.5 spoons of barbecue seasonings;

0.5 kg of onion;

2 spoons of soy sauce.

Preparation

1. Cut the pork into pieces, as for a classic barbecue on coals. It is important that the meat is dry, that is, after washing, we wipe the pieces with napkins.

2. Combine honey and mustard. If the honey is thick, then melt it, just hold it in the microwave or in hot water for a few seconds.

3. Add soy sauce, spices, mix.

4. Pour the marinade into the meat and stir. Leave for a couple of hours. Can be prepared in advance and kept in the refrigerator.

5. Cut the onion into large half rings. This will be the pork pad. Place the layer in a greased pan.

6. Stir the meat again to re-coat it with marinade and place it on the onions. Cover the top with foil.

7. Place the pork in an oven preheated to 190 degrees. Cook under foil for 25 minutes, then remove it.

8. Cook until golden brown; on average, the whole process will take 40-50 minutes. We look at the dish, pierce a piece with a knife. If the juice is clear, the pork can be removed.

Pork with mustard in the oven (with tarragon)

A very aromatic and appetizing meat option. We choose a piece of pork with moderate fat content, ideally from the neck, but you can do something else.

Ingredients

1 kg of meat;

1 tsp. mustard with grains;

1 spoon of regular mustard;

3 sprigs of tarragon;

3 cloves of garlic;

0.5 tsp. coriander seeds;

Salt pepper.

Preparation

1. Grind the coriander in a mortar and add a little salt.

2. Wash the tarragon, tear off the leaves from the branches and chop.

3. Peel the garlic, then cut each clove into elongated cubes. Mix with tarragon and salted coriander.

4. Make holes in a piece of pork, insert garlic with spices and tarragon leaves.

5. Mix both types of mustard, salt and pepper. You can add other seasonings or a spoonful of soy sauce to taste.

6. Rub the pork with the prepared mixture.

7. Transfer to foil. Let's wrap it up.

8. Bake for 60 minutes at 200 degrees.

9. Open the foil, but do not remove the piece. Place it higher in the oven. We increase the temperature, approximately 210-230 degrees. Fry the aromatic pork for another ten minutes, remove.

Pork with mustard and apples in the oven

A version of festive pork with mustard in the oven, which is cooked and served with apples. The dish is very aromatic, rich, but it is prepared simply and practically does not require your participation. Choose sour apples.

Ingredients

800 g boneless pork;

2 tablespoons mustard;

Salt pepper;

2-3 apples.

Preparation

1. Ideally, you need to rub the meat with spices and mustard 2 hours before cooking. But you can do it right before it. Mix everything and carefully process the piece, carefully rubbing the pulp. Transfer to foil.

2. Cut the apples into 4 parts. Then we remove the stub and cut each piece crosswise to form unique triangles.

3. Place the apple slices in an even layer on top of the piece of pork. The fruit should completely hide it.

4. Close the foil, trying not to disturb the apple layer.

5. Place the meat in the oven for an hour, preheated to 190. And enjoy the unique aroma that will appear from the oven.

Pork roll with mustard in the oven

A version of an amazing pork tenderloin roll that will decorate any table, including a holiday one. Prepared in the oven in foil. If you wish, you can add some mushrooms or prunes inside the roll.

Ingredients

0.7-0.8 kg tenderloin;

2 tablespoons mustard;

4 cloves of garlic;

Salt pepper;

Seasonings for meat;

4 sprigs of dill;

1 tbsp. l. sweet paprika.

Preparation

1. Cut the peeled garlic cloves into slices. Add chopped dill to them, add paprika and stir. This will be the filling. As already mentioned, you can add some chopped pickled mushrooms or prunes to it.

2. Spread the tenderloin on the table. If the piece is thick, then we make a cut across it, but not to the very end, and unfold the layer.

3. Grease the meat with salt, pepper, season with spices and rub mustard over it.

4. Place the mixture of garlic and dill inside.

5. Roll up the roll.

6. Wrap a thick thread around the top of the pork to prevent the meat from unwinding during cooking. Lubricate everything again with mustard.

7. Place on foil and wrap on top.

8. Place in the oven, bake for an hour at 180. Then you can increase the temperature to 200, open the roll and fry well until a nice crust.

Pork with mustard in the oven (with potatoes)

A simple recipe for a universal dish of pork with mustard in the oven. To reduce the cost, you can take more vegetables.

Ingredients

800 g pork;

600 g potatoes;

300 g onions;

3 tablespoons mustard;

70 g cheese;

Salt and other spices.

Preparation

1. Cut the pork into 7-8 slices. It is important that the pieces are across the grain, then the meat will be juicy and tender.

2. Mix mustard with spices and mayonnaise, grease the pork on all sides. Half of the sauce should be gone. Let the meat sit for now.

3. Peel the potatoes, cut them into slices, mix with the second part of the sauce.

4. Cut the onion into half rings and place on the bottom of the greased pan.

5. Spread the pork on the onion in one layer.

6. Now lay out the potato pieces in the sauce.

7. Place the structure in the oven and bake at 180 degrees for about 35 minutes. There is no need to cover it with anything.

8. Grate the cheese very finely. You can take more of it at your discretion.

9. Sprinkle the potatoes with cheese, fry until nicely crusted for another 12-15 minutes, now you can turn up the temperature.

Pork with mustard in the oven (with prunes)

A very simple but tasty option for pork with mustard in the oven. It is better to choose sour prunes for her. A dish with dried apricots is prepared in the same way.

Ingredients

Piece of meat 600 g;

100 g prunes;

1.5 spoons of mustard;

1 tsp. spices for meat.

Preparation

1. Wipe the washed piece dry.

2. Wash the prunes; no need to cut them.

3. Mix mustard and spices.

4. Make a hole in the meat with a knife and insert prunes. We stuff the whole piece.

5. Thickly coat with mustard, wrap in foil, put in the refrigerator for 5 hours. You can keep the meat overnight or all day.

6. We take out the pork and put it in the oven. Cook in an oven preheated to 200 degrees for exactly one hour. If desired, fry at the very end, removing the foil.

Is the meat dry and free of fat? Place a few pieces of lard on top, it will fry and soak the pork with its juice.

Pork is often cooked in foil, but you can also use a roasting bag. At the end it is also cut and the piece is fried.

To prevent the meat from sticking to the foil, you can grease it with a drop of oil, but it is better to spread out the chopped onion and carrot. By the way, they can be served along with the dish.

Using ready-made mustard for marinating meat is an old method and has long been “tested” in many European, and not only, cuisines.

Dishes prepared in this way are aromatic, juicy, and have a specific, special taste.

Mustard perfectly softens meat fibers and saturates them with its oil.

Mustard powder is added to gravies and sauces, giving them greater expressiveness and thickness.

Meat in mustard - basic cooking principles

The two main ingredients of all mustard-based meat dishes are mustard and meat.

The meat is cut into pieces, formed into rolls, or cut into slices, beaten and, smeared with mustard, baked, it all depends on the dish that will be prepared.

You can use any mustard, from store-bought to homemade, from spicy to aromatic.

It not only adds an interesting specific aroma, but also promotes softening, which is why meat dishes in mustard turn out tender and juicy.

Baked meat in mustard with mustard-wine sauce

Ingredients:

800 grams of pork, preferably neck tenderloin;

Head of sweet onion;

150 ml of wine “Rkatsiteli”, “Aligote”, or similar;

Medium sized carrot;

Five small cloves of garlic;

Half a liter of broth, cubes diluted in water;

Four tablespoons of not very hot mustard;

Two teaspoons of corn flour;

75 ml olive oil;

Dry mixture of “Provencal herbs”, nutmeg, cloves, pepper;

Two sprigs of rosemary.

Cooking method:

2. Pat the settled tenderloin with a napkin and fry until golden brown over high heat in purified sunflower oil with the addition of melted butter.

3. Place the neck in a deep heat-resistant form, around it place a carrot cut into four parts and an onion in half, a head of unpeeled washed garlic, rosemary, two bay leaves and 3-5 peppercorns.

4. Pour wine into the mold, add broth and place in the oven at 190 degrees. The liquid level is one third of the height of the meat piece.

5. Cook for two hours, periodically, at intervals of half an hour, turn over and pour over the sauce. Add broth if necessary.

6. Cut the baked piece of meat into slices, and add the remaining mustard to the sauce in which it was cooked and thicken it with flour, although you don’t have to do this.

7. Place the slices on a serving dish and pour the sauce over them.

Pan-fried meat in mustard – “Fox’s joy”

Ingredients:

600 grams of steamed veal;

Two tables. spoons of mild thick mustard;

Medium carrot;

Two large sweet onions;

2 tbsp. l. baking white flour;

4–5 tablespoons of pasteurized milk;

500 ml water;

Three bay leaves.

Cooking method:

1. Cut the meat into small, equal pieces, dip in mustard on all sides, and fry in refined vegetable oil until approximately half cooked.

2. In a separate frying pan, fry finely chopped onion and grated carrot until golden brown.

3. Combine sauteed vegetables and meat fried with mustard, add bay leaf, salt, pepper, and after adding water, simmer over medium heat for twenty-five minutes.

4. Dissolve flour in half a glass of boiled, cooled water. Pour the flour mixture into the frying pan, stir vigorously and heat for another seven minutes.

5. Serve with a side dish of mashed potatoes or pasta.

Meat in mustard with mayonnaise in the oven

Ingredients:

800 grams of pork tenderloin;

50 grams of hot mustard;

Salt and spices to taste.

Cooking method:

1. Dry fresh, washed meat; let frozen meat first thaw on the bottom shelf of the refrigerator.

2. Cut the pork into large slices, one centimeter thick and beat each piece on both sides with a hammer.

4. Grease the top of the dish generously with mayonnaise and bake at 180 degrees for one hour.

Stuffed pork chop in mustard and cognac

Ingredients:

300 grams of pork fillet;

60 grams of cheese, hard “Russian”;

50 grams of ham, boiled;

1 tsp. cognac;

Mild mustard;

A pinch of nutmeg powder;

Egg;

Baker's white flour.

Cooking method:

1. When choosing meat, pay attention to the thickness of the pieces; they should not be thin, the ideal thickness is from two to three centimeters.

2. Wash the meat thoroughly, dry it, carefully cut out the bone and cut lengthwise, without cutting to the edges.

3. Unfold each piece like an open book and beat it on both sides with the back of a blunt knife or a hammer.

4. Salt, pepper a little, rub with your favorite spices mixed with mustard, nutmeg and cognac. Leave to marinate.

6. Dip the chop prepared in this way in flour and fry in oil until golden brown.

7. Place the fried chops on a baking sheet and finish cooking in the oven at 180 degrees. This usually takes fifteen minutes.

Meat roll in mustard with minced chicken fillet and dried fruits