Potato with meat in the oven with tomato. Pork baked in the oven with potatoes - simple and delicious recipes

There are dishes that you just can't help but like, for example, meat in the oven with potatoes and tomatoes. The beauty of this dinner is that you do not need to prepare a side dish separately - everything is “in one plate”. In addition, despite the fact that this is the most common and familiar dish to us, it can be prepared very unusually, and most importantly, satisfying, simple and very tasty! You just need to connect your imagination, or just read our article. Stock up on food and the desire to cook - and everything will turn out great. Homemade as always will remain full and satisfied.

Before talking about unusual recipes, you need to tell the traditional cooking method. It has the simplest ingredients, and there is nothing special about cooking, but it has become a favorite dish, perhaps, in all families. For him we need:

Let's start with preparing the pork. Rinse thoroughly with cool water and pat dry with paper towels. Then make sure that the tenderloin is “clean”: free of fat, veins, and bones. Then we cut with even plastics about one and a half centimeters thick and beat them off. When, we wipe them with salt and spices, put them in one bowl and put in the refrigerator. While we prepare everything else, they will absorb the taste and aroma of seasonings.

Now wash and clean the potato tubers, then cut them into rings, no more than a centimeter thick. We also clean the onion and turn it into half rings. I also wash the tomatoes, cut them into thin plastics.

We grease the form with oil and lay out the products in the following sequence: chops, half an onion, potatoes, the remaining onion and tomatoes. We salt everything, pepper and send it to the oven for 40-50 minutes (temperature 180 degrees).

TIP: It is best to cover the form with foil or a lid, and when the dish is ready, remove it to allow the potatoes to acquire a golden crust in the oven.

Serve the dish hot, with chopped herbs and sour cream. You can add chopped garlic and seasonings to sour cream, then you get a very tasty garlic sauce.

spring version

By the name, you can guess that we are talking about adding some other vegetables besides tomatoes. But that's not all! In the spring you really want something lighter - this recipe will come to the rescue delicious dish. We will need:

Potatoes, tomatoes, bell peppers, lemon and mine. We rub the meat with spices and put it in the refrigerator. Peel the potatoes and cut into thin slices. We cut the tomatoes into rings. From bell pepper remove the core and seeds, cut it into thin strips. Cut half a lemon into thin slices.

Grease the baking sheet with oil. Mix all the prepared ingredients in a large bowl, salt and pepper, then spread on a baking sheet. Bake in the oven at 180 degrees for half an hour. Fragrant and light spring dish is ready! Serve it always hot and with a lot of chopped fresh herbs. Great as an addition vegetable salad seasoned with olive oil.

Most housewives prepare all the dishes before New Year's Eve, and especially hot dishes. Of course, many do not have time and the dishes are raw, or they are subsequently warmed up. But this particular recipe is perfect for the holidays. Because all the ingredients can be prepared in advance, and put in the oven to bake - right before the celebration.

Oven-baked potatoes with pork and tomatoes are very tasty, tender and appetizing. Let's start cooking.

1. First, prepare all the ingredients according to the list.

2. Clean the meat from veins, excess fat and cut into large pieces. Transfer to a deep bowl, add soy sauce, salt, black pepper and spices to taste. Mix well and leave to marinate for 40 minutes.

3. Cut the potatoes into pieces, transfer to a deep bowl and add spices to taste.

4. Peel the carrots. Then onion and cut the carrots into half rings, add along with the spices to the potatoes.

5. On a hot frying pan with vegetable oil put the pork, fry for 5 minutes over low heat and add to the rest of the ingredients.

6. Next, mix well. Put foil in a baking dish, and then evenly distribute vegetables with meat. Cut the tomatoes into cubes and put on top of the potatoes. Then cover the form with foil and place in an oven preheated to 180 degrees for 30 minutes.

7. Remove the cooked potatoes with pork and tomatoes from the oven, put on plates and serve.

Young potatoes have a very special taste, incomparable to anything and not like the taste of a “ripe” potato. Most often, it is cooked simply boiled or fried in oil, adding fresh herbs, garlic and sour cream. Amazingly delicious! This cooking option is undoubtedly the most popular while the potatoes are still “milky” ripeness, not very large, with a thin skin. But there are many recipes in which young potatoes also solo and at the same time go well with meat, spices, seasonings and a variety of vegetables. One of the options - . Or you can cook it with pork and tomatoes, choosing not very fatty soft meat for this dish and adding onions, carrots and spices for taste.
The cooking time of this dish directly depends on the softness of the meat, so the sirloin or meat from the back is best.

Braised pork with potatoes and tomatoes - recipe with photo

Ingredients:

- soft lean pork - 300 gr;
- young potatoes - 500-600 gr;
- fresh tomatoes- 3 pcs;
- onions - 2 medium onions;
- carrots - 2 small;
- vegetable oil - 3 tbsp. spoons;
- salt - to taste;
- black and red pepper - 0.5 tsp each (or other spices to taste);
- water - 1-1.5 cups;
- ground paprika - 1 teaspoon;
- garlic or fresh herbs - for serving (optional).

How to cook with a photo step by step

How to cook braised pork with new potatoes and tomatoes. Cut the meat into small pieces - 3x3 cubes or strips, but not very thin.

Cut the bulbs in half, lay them flat on a board and chop them into strips 1 cm wide along the height of the bulbs. With further cooking, the onion will not fall apart, it will be well saturated with oil and will not dry out during frying. Carrots cut into pieces of any shape, as you usually cut for a roast or stew.

If a young potato is still easy to peel, then simply rub it with a coarse sponge, if the skin is already coarsened, then cut it off in a very thin layer. Cut into large pieces, slices or pieces, taking into account the fact that young potatoes almost do not boil when boiled or stewed.

Heat the oil, put the meat in it and leave for a minute over high heat to brown the bottom well. Stir, fry for a few more minutes, stirring, until a uniform golden crust is obtained.

Add onion to meat, stir. Reduce heat, simmer pork with onions for 5-6 minutes, until the onion absorbs the oil and begins to turn golden, while becoming soft, almost transparent.

Pour carrots to the meat with onions, lightly fry it until the color changes (it will turn yellowish, and the oil will become bright, orange). Pour some water, salt, cover the dishes with a lid. Simmer the pork for 15-20 minutes, it should become soft, almost ready. If the meat is too hard, add more water and simmer until tender.

When the stewed pork is almost ready, remove the lid, evaporate the remaining water and put the potatoes in the pan. Season with spices, mix, hold on low heat for about three minutes, so that the potatoes are saturated with oil.

Pour a glass of water, salt to taste. Wait until the boil begins, cover with a lid and simmer potatoes and meat over a very quiet fire until tender, 12-15 minutes. Young potatoes are very tender, try to mix it less so as not to damage the slices.

Cut tomatoes into large slices. Pour over potatoes without stirring. Cover again, hold on low heat for five minutes and turn off. Leave on a warm burner, let the finished dish infuse a little. At this time, you can prepare a light vegetable salad, such as cabbage or cucumbers.

Put potatoes with meat and tomatoes on plates without stirring, prying all layers from below. Serve hot. If desired, sprinkle with herbs and finely chopped garlic. Or do sour cream sauce with the addition of chopped dill and grated garlic. Bon appetit!

Author Elena Litvinenko (Sangina)
Also try to cook

Simple and hearty meals with cheese, tomatoes, champignons and more.

igorgolovniov / depositphotos.com

Ingredients

1 kg of potatoes;
600-700 g pork (ribs or pulp);
2-3 onions;
4-5 tablespoons;
salt and pepper - to taste;
100 g hard cheese.

Cooking

Cut potatoes and meat into small pieces, onion into half rings. Mix everything with mayonnaise, salt and pepper.

Place in an oiled baking dish. Cook for 40-45 minutes in the oven at 180°C. Before serving, sprinkle with grated cheese and leave for 5 minutes at room temperature.

Dairygoodness.ca

Ingredients

5 large potatoes;
2 onions;
150 g of hard cheese;
650-700 g pork tenderloin;
1 tablespoon of vegetable oil;
3 tablespoons butter;
3 tablespoons of flour;
2 teaspoons of salt;
½ teaspoon dried thyme;
½ teaspoon dried sage;
750 ml of milk.

Cooking

Cut potatoes into thin slices, onion into half rings. Grate the cheese on a coarse grater.

Cut the tenderloin into slices about 0.5 cm thick. Fry in vegetable oil for a minute or two on each side.

Melt butter in a deep skillet over low heat. Combine with flour, salt, pepper, thyme and sage. Gradually pour in and stir constantly so that no lumps remain. Remove from heat and stir in potatoes and onions.

Place the pork in a baking dish. Top with potato and onion mixture. Cover with foil and bake for 30 minutes at 180°C. Remove the foil, stir and leave for another 30 minutes. Sprinkle with cheese 5-10 minutes before done.

Pattysaveurs.com

Ingredients

1 kg of potatoes;
1 kg of pork pulp;
4 bulbs;
2 cloves of garlic;
1-2 tablespoons of vegetable oil;
½ teaspoon of sugar;
salt and pepper - to taste;
1 teaspoon rosemary;
420 ml or water;
120 ml heavy cream.

Cooking

Cut potatoes and pork into small pieces, onions into rings or half rings. Chop the garlic or pass through a press.

Heat vegetable oil in a frying pan over medium heat. For 2-3 minutes, fry the pork and put on a plate. In the same pan, brown the onion with sugar for 3-5 minutes.

Grease the bottom of a baking dish with softened butter. Put half the potatoes, all the onions, salt and pepper. Add pork, salt, pepper, rosemary and garlic. Place the remaining potatoes on top. Pour in the broth mixed with cream. Cover with foil. Bake for 30 minutes at 200°C. Then remove the foil and cook about the same amount more.

4. Pork with potatoes, cheese and French cream

gastrosenses.com

Ingredients

350–400 g of pork pulp;
3-4 large potatoes;
1 onion;
200 g of hard cheese;
1 tablespoon of vegetable oil;
salt and pepper - to taste;
150-200 ml cream;

Cooking

Cut pork into thin layers, potatoes into thin slices, onions into half rings. Grate the cheese on a coarse grater.

Grease a baking dish with oil. Put meat and onion in it, salt and pepper. Put the potatoes on top, add a little more salt and pepper, pour over the cream and sprinkle with cheese. Cover with foil.

Bake in the oven at 180°C for approximately 50-60 minutes. Remove foil 5 minutes before done.

Pillsbury.com

Ingredients

400 g of pork pulp;
5–6 potatoes;
1 carrot;
2 onions;
1 ear of corn (can be replaced with 100-150 g of frozen grains);
2 tablespoons of vegetable oil;
salt and pepper - to taste;
any spices are optional.

Cooking

Cut the pork into four equal slices, cut the potatoes into medium pieces, carrots and onions into small pieces. Divide the cob into several parts, if using frozen grains, thaw.

Take four pieces of foil. Pour some oil on each. Divide all prepared ingredients into four identical parts and put on sheets of foil. Salt and pepper, add spices. Wrap the foil so that there is a small free space inside. Lay out on a baking sheet. Bake in the oven at 180°C for about 40-50 minutes.

Simplyrecipes.com

Ingredients

3-4 large potatoes;
salt - to taste;
1 tablespoon of butter;
100–120 ml of milk;
2 carrots;
1-2 cloves of garlic;
3-4 sprigs of parsley;
1 onion;
1 tablespoon of vegetable oil;
450 g minced pork;
pepper - to taste;
240 ml beef broth or water;
2 tablespoons of flour.

Cooking

Boil the potatoes until tender in salted water for about 20 minutes. Blend with butter and milk to make a puree.

Grate carrots on a coarse grater. Chop the garlic or pass through a press. Chop greens.

Onion cut into small pieces. Fry in vegetable oil over medium heat for 2-3 minutes. Mix with minced meat and garlic. Cook for 3-5 more minutes. Salt, pepper, fill with broth, sprinkle with flour and. Stirring constantly, leave on the stove for 6-8 minutes.

Put the finished stuffing into a baking dish. Add carrots, top with mashed potatoes. Cover with foil and bake for 30-35 minutes at 200°C. Remove foil 10-15 minutes before done.

7. Pork with potatoes and sour cream mustard sauce

cookingandbeer.com

Ingredients

650–700 g small potatoes;
400–500 g of pork pulp;
1 teaspoon paprika;
1 teaspoon dried oregano;
½ teaspoon ground chili;
½ teaspoon chopped dried onion;
½ teaspoon garlic powder;
½ teaspoon ground black pepper;
¼ teaspoon salt;
60-70 ml sour cream;
2 tablespoons of Dijon mustard;
1 tablespoon vegetable oil.

Cooking

Boil potatoes until tender, about 20-25 minutes. Then put on a plate.

Cut the pork into 4-5 flat pieces. In a small bowl, combine the paprika, oregano, chili, onion, garlic powder, half the black pepper, and salt. Separately combine sour cream with mustard and remaining pepper.

Line a baking sheet with foil and brush with oil. Lay out the meat, place the potatoes next to it and mash it with the back of a spoon. Sprinkle with spice mixture. Bake for approximately 20-25 minutes at 200°C. Before serving, pour over the sour cream mustard sauce and leave at room temperature for 3-5 minutes.

Mostlyhomemademom.com

Ingredients

600 g of pork pulp;
4-6 large potatoes;
5-6 large champignons;
1 onion;
100 g mozzarella;
1 tablespoon of vegetable oil;
salt and pepper - to taste;
700 ml of tomato sauce.

Cooking

Cut the meat into layers about half a centimeter thick, potatoes into large pieces, mushrooms into medium pieces, and onions into half rings. Grate the cheese on a coarse grater.

Grease a baking dish with oil. Add pork, onion, mushrooms and potatoes. Salt and pepper. Pour sauce over and cover tightly with foil.

Bake for 45 minutes at 180°C. Then remove the foil, sprinkle with cheese and cook for another 15 minutes. Leave for 5 minutes at room temperature before serving. Shebeko / depositphotos.com

Ingredients

600 g potatoes;
400–500 g of pork pulp;
100 g of hard cheese;
1 carrot;
1 onion;
40 g butter;
150 ml of milk or water;
salt and pepper - to taste.

Cooking

Cut potatoes and pork into small pieces. Grate cheese and carrots on a coarse grater. Chop the onion.

Put meat on the bottom of the pots, potatoes, butter, onions and carrots on top. Pour in milk mixed with salt and pepper. Cover, place in the oven and cook for 50-60 minutes at 200°C. Then sprinkle with cheese, do not close the lid and leave to bake for another 10-15 minutes.

Valentinascorner.com

Ingredients

6 potatoes;
5-6 small tomatoes;
4 tablespoons of butter;
150–200 g mozzarella or other cheese;
1 onion;
1-2 cloves of garlic;
3-5 sprigs of parsley or other herbs;
1½ teaspoons vegetable oil;
450 g minced pork;
salt and pepper - to taste;
any spices for meat - optional;
3 tablespoons of cream with a fat content of 10-18%.

Cooking

Cut potatoes and tomatoes into thin slices, butter into small pieces. Grate the cheese on a medium grater. Chop the onion, pass the garlic through a press. Chop greens.

Heat 1 teaspoon vegetable oil in a skillet over medium heat. Fry the onion for 2-3 minutes. Add and cook for another 4-5 minutes, stirring constantly. Salt, pepper, sprinkle with spices and garlic, pour cream. Stir.

Grease the baking dish with the remaining vegetable oil. Put a layer of potatoes with salt and pepper, on top - minced meat with pieces of butter, after - tomatoes. Sprinkle with cheese. Cover with foil and place in an oven preheated to 200°C. Bake for 35-40 minutes, then remove the foil and cook for another 3-5 minutes.

Garnish with herbs before serving.

A real hostess certainly has her own cooking secrets. meat dishes for every taste and color, as they say. The finished meat should be juicy, well-done or baked and very aromatic - these are my preferences, for example. And today I propose to cook French-style pork with potatoes and tomatoes in the oven. The dish turns out hearty, and the meat is juicy and very tasty.