Mustard-Baked Pork: Juicy and Aromatic

Incomparably tasty, original, simple, for the holiday table! Pork in mustard in the oven turns out incredibly aromatic, juicy and tender. And itʼs easy to prepare. Serve it for the holidays as a hot or cold appetizer, or as a main meat dish. Which, by the way, goes with any side dish.
cook time: 3h
Ava Prescott
Mustard-Baked Pork: Juicy and Aromatic

Nutrition Facts (per serving)

274
Calories
23g
Fat
1g
Carbs
14g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper to taste
Mustard 2 tbsp
Vegetable oil 40 g
Pork 1 kg
Paprika 1 tsp
Grainy mustard 4 tbsp

Recipe instructions

Step 1

Step 1
How to bake pork in mustard in the oven? Prepare everything you need for this. For roasting, choose boneless pork. It could be neck, ham or carbonate. Rinse the meat under running water and pat dry with a paper towel to remove excess moisture.

Step 2

Step 2
To prepare the marinade, combine regular mustard, vegetable oil and paprika.

Step 3

Step 3
Then add a little salt and ground pepper to taste. Peel the garlic and pass through a press. Add it to the marinade bowl as well.

Step 4

Step 4
Mix all ingredients until smooth. Coat the pork completely with the resulting marinade. Try to do this as thoroughly as possible, rubbing the marinade into the meat.

Step 5

Step 5
Then spread grainy mustard over the entire surface of the pork and distribute it evenly over the surface of the piece. Wrap the marinated meat in cling film (this can be done with a plate) and place in the refrigerator to marinate for 4-5 hours. You can leave it for a longer time, for example, overnight. During marinating, a little juice will release from the meat.

Step 6

Step 6
To bake, take any heat-resistant baking dish and cover it with parchment. Remove the marinated meat from the film and place it in a baking dish. Place the pan in the oven, preheated to 200 degrees for 1.5 — 2 hours.

Step 7

Step 7
To prevent the top of the meat from burning, you can lightly cover it with a sheet of foil. There is no need to seal it — heat should move freely around the meat and excess moisture should evaporate so that the meat does not cook, but rather bakes. But 30 minutes before the end of cooking, the sheet of foil will need to be completely removed. When baking, use your oven as a guide.

Step 8

Step 8
Remove the finished meat from the oven and let it cool slightly. This will make it easier to cut. This meat snack is delicious hot or cold. Bon appetit!

Additional rubrics

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