French pork in the oven

Any traditional cuisine is replete with meat dishes. In Russia, they love roast and beef stroganoffs, in Tatarstan they masterly prepare the basics, and in Hungary they cook goulash. In England and France, steaks and steaks are fried. Territorial boundaries do not prevent the spread of recipes around the world. For example, pork in French in the oven is cooked everywhere.

This dish is classified as "fast and tasty," and it is often served to the festive table. In general, French pork is meat under the "fur coat". There are many variations of this dish, but each version certainly deserves attention. French meat, pork in the oven - the dish is tasty, satisfying and easy to prepare. This is exactly the case when a real culinary masterpiece comes out of plain ingredients.

The meat for this dish requires a good beat off, so take the loin better (this is the back of the carcass). Both fillet and tenderloin will do - the leanest parts that goulash and roast are made of.

Classic French Meat

Meat in french


  • brisket - 500 g;
  • onion - 2-3 pcs .;
  • cream cheese - 150-200 g;
  • mayonnaise - 5 tbsp. l .;
  • spice.


  1. The meat is washed under running water and cut into slices, which are about 1.5 cm thick.
  2. To make the pieces soft and bake evenly, they are beaten off. It is better to do this on a wooden cutting board, after placing the meat in a plastic bag. This will save the fibers from breaking, and the walls and the table - from splashing.
  3. Billets lightly salt and sprinkle with ground pepper.
  4. Onions are cut with thin rings or half rings, and the cheese is rubbed.
  5. Spread the meat in a container for baking and cover each of the pieces with mayonnaise.
  6. Spread onion slices and generously sprinkled with cheese.
  7. Baking tray is sent to a well heated oven for about 40 minutes, if the fillet is thinly sliced. Cooking time may be different - it all depends on the thickness and quality of the tenderloin.

Cooking Recipe with Potatoes

French meat with potatoes


  • meat pulp - 500 g;
  • onions - 2 pcs .;
  • cheese - 200 g;
  • potatoes - 6 pcs .;
  • mayonnaise - 5-6 tbsp. l .;
  • spice;
  • salt.


  1. The meat is washed and divided into equal pieces 1.5-2 cm thick. To make the flesh easier to give the knife, it should not be thawed to the end. But you need to repel completely thawed slices.
  2. Prepared meat is rubbed with salt and spices and spread on a greased baking sheet. The distance between the pieces should be 1.5-2 cm - this is necessary for the formation of an appetizing crust. If the meat is packed tightly, the butter will not heat up properly, and the chops will give off juice.
  3. Onions, cut into half rings, placed on slices and covered with mayonnaise.
  4. Potatoes are cut into thin slices and laid on top.
  5. Baking tray is sent to the heated oven. On average, 40 minutes cooked pork in French oven with potatoes.
  6. Before serving, the dish is decorated with greenery.

Pork with Tomatoes in French

Pork with Tomatoes in French


  • brisket - 500 g;
  • onions - 2 pcs .;
  • tomato - 2 pcs .;
  • mayonnaise - 5-6 tbsp. l .;
  • cheese - 150-200 g;
  • garlic - 2 cloves;
  • spice;
  • bunch of greens.


  1. Brisket is divided into portioned pieces with a thickness of no more than 2 cm and beats well on a wooden surface.
  2. Each slice is rubbed with a mixture of crushed garlic (1 clove), salt and pepper and spread on a greased baking sheet.Pork with Tomatoes in French
  3. Onions are laid on the meat, cut into half rings, and covered with mayonnaise, taking for this only part of the sauce.

  4. Tomato mugs spread in the last turn. Then chop the remaining garlic clove, add it to the mayonnaise and cover the mixture with tomatoes.Tomato cups
  5. Hard cheese is rubbed and sprinkled thickly on a raw dish.Hard cheese
  6. French pork in the oven with tomatoes is cooked for 45-50 minutes - it all depends on the thickness of the meat. The furnace is preheated to 180 degrees.
  7. Portioned slices of dishes are served on a leaf of lettuce, sprinkled with chopped greens on top.

"French" dish with mushroom notes

French Pork with Mushrooms


  • meat - 500-600 g;
  • -2-3 onions;
  • champignons - 300-400 g;
  • cheese - 200 g;
  • mayonnaise - 100 g;
  • spice;
  • greenery.


  1. French pork in the oven with mushrooms is also prepared from loin, which will have to be picked off well, covered with cellophane.
  2. Meat is salted, sprinkled with spices and laid in one layer, not forgetting to grease the pan with butter.
  3. Onion rings passer in the pan.
  4. Separately fried minced champignons and mixed with onions.
  5. Vegetables spread on meat.
  6. Mayonnaise and grated cheese combine and cover the blanks with this mixture.
  7. Baked pork in French in the oven for about 40-50 minutes.
  8. The finished dish is decorated with greenery.

To make the dish always work in a new way, you need to experiment with the components. For example, options with tomatoes or mushrooms can be supplemented with potatoes, or you can make a vegetable coat without it. By the way, sometimes potatoes are replaced with zucchini - it turns out tasty and not so calorie.

Option with zucchini

French meat with zucchini


  • pork loin - 500 g;
  • zucchini - 2 pcs .;
  • onions - 3 pcs .;
  • mayonnaise - 5 tbsp. l .;
  • hard cheese - 200 g;
  • spice;
  • greenery;
  • salt.


  1. Brisket cut into pieces, the thickness of which is 1.5 cm, beat off, covered with cellophane, and laid out on a baking sheet.
  2. Onions are peeled, cut into thin rings and covered with meat.
  3. Young zucchini is peeled, divided into 2 cm thick mugs and, after being salted, is fried until golden brown.
  4. Cooled vegetables are placed on onion rings, smeared with mayonnaise and sprinkled with grated cheese.
  5. The dish is baked for about 45 minutes in an oven heated to 180 degrees.
  6. Before serving, sprinkle with chopped greens.

If desired, this recipe can be varied and other vegetables. With zucchini well combines mushrooms, tomatoes and peppers.

  • Before cooking, the meat can be additionally marinated in a favorite sauce or simply in mayonnaise.
  • If the recipe is not bought brisket, and tenderloin, then it can not beat.
  • During cooking, the dish can be watered with water or juice, which is released at a temperature. This will prevent the appearance of a dry crust on the surface of the baked mass.

French pork in the oven is a simple and tasty dish that does not require tremendous efforts from the chefs. Perhaps this recipe is indeed far from the refined French cuisine, as many claim, but it is very popular among hostesses. And it does not matter the true origin of this dish. The main thing is that everywhere they eat it with pleasure.

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