Juicy Baked Pork in Foil

Incredibly tasty, very juicy, perfect for a holiday table! Pork baked in a piece in foil turns out deliciously aromatic, appetizing, tender, soft and juicy. This is the perfect appetizer for any holiday. It is good cold or hot. You can serve it as a main course with salads and side dishes!
cook time: 1h 30 min
Hazel Farrow
Juicy Baked Pork in Foil

Nutrition Facts (per serving)

250
Calories
20g
Fat
2g
Carbs
15g
Protein

Ingredients (6 portions)

Basic:

Garlic 12 clove
Salt 1.5 tsp
Ground black pepper 1 tsp
Pork (neck) 1 kg

Recipe instructions

Step 1

Step 1
How to bake a piece of pork in foil? Prepare your food. You need to choose young pork, then you are guaranteed to get tender meat that will cook correctly. Young pork has white or light milky fat, while old pork has yellowish fat. Choose a part of the carcass according to your taste, I used pork neck.

Step 2

Step 2
Immediately turn on the oven and preheat it to 240 degrees (determine the exact temperature for roasting meat based on your oven). Peel the garlic and finely chop it with a knife.

Step 3

Step 3
In a separate container, mix chopped garlic, salt and pepper.

Step 4

Step 4
Cut off all excess from the pork, wash it, dry it and rub with a mixture of garlic, salt and pepper, pressing them into the meat.

Step 5

Step 5
Place the pork on a large piece of foil and wrap the foil on all sides.

Step 6

Step 6
The meat should be tightly packed in foil so that not a drop of precious juice spills out of the bag during baking. If the piece is too large, you can use several layers of foil. Place the meat in the oven for about 60-80 minutes, reducing the temperature to 200 degrees. Determine the exact baking time and temperature based on your oven.

Step 7

Step 7
I check doneness with a thermometer by poking a piece directly through the foil. When the temperature inside a piece of pork reaches 78-80 degrees, the meat is ready. If you don’t have a thermometer, the time is calculated something like this: for every kilogram of meat, 40 minutes plus 20 minutes for the whole piece. Again, this also depends on the oven, so check the readiness periodically.

Step 8

Step 8
Let the pork neck cool in the foil, then transfer it to a platter. The aromatic meat juice mixed with rendered fat will remain in the foil. It can be poured into a jar and stored in the refrigerator. You can add it to potatoes when frying or to some soup to give it richness and meaty flavor.

Additional rubrics

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