Pork with tomatoes and cheese in the oven is a dish that can be cooked every day. I cook it for both a family dinner and a holiday feast, because the pork turns out juicy, aromatic, with the sourness that the tomato gives, and the cheese crust also gives this dish additional taste and satiety.

You can prepare this dish in two ways:

1. Cut the pork into portions and place tomato slices and grated cheese on each piece of meat. Place the meat on a baking sheet and bake.
2. Prepare a dish in the form of an “accordion” by cutting the pork flesh partially into portions and inserting tomatoes and cheese into the cuts. I will cook oven-baked pork with tomatoes and cheese according to the second option.

We will prepare all the products according to the list. You can take pork tenderloin, you can take neck. I also like to add onion rings to the tomatoes and cheese, but onions are optional. Spices are the simplest: salt, pepper and seasoning for meat.

Dry the pork pulp with paper towels, cut into portions, without cutting all the way, to make an accordion of meat. Place the meat in a fireproof dish. I make a small casing out of foil to help the meat hold its shape while baking.

Lubricate the pork well with vegetable oil and season it with spices, sprinkle each cut with spices.

Cut the onion into rings, the tomato into slices, and hard cheese- plates. Grate a little cheese on a medium grater; we will need it to sprinkle the top of the meat.

Place onion, tomato and cheese in each cut.

Sprinkle cheese on top of dish.

IMPORTANT: Cover the meat with foil and place it in an oven preheated to 170 degrees C for 90 minutes.

10 minutes before cooking, remove the foil and cook the meat under the grill to form a cheese crust.

Pork with tomatoes and cheese in the oven was a success! Juicy, aromatic!

Bon appetit!

Today I propose to prepare a delicious dish - very tender and aromatic pork baked in the oven with tomatoes and cheese.

Meat prepared in this way is suitable for both a traditional family lunch and a gala anniversary dinner.

The beauty of this recipe is that it is very simple to prepare, and the result is a bright, beautiful dish that will pleasantly surprise and delight your guests not only with its taste, but also with an appetizing festive appearance.

To prepare this dish we will need:

List of ingredients:

• 2 kg. pork (neck or carbonate)
• 2-3 tomatoes
• 300 gr. cheese
• 2 tbsp. olive oil
• 1 tsp dry garlic
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp basilica
• 1/2 tsp. black pepper
• 2 tsp salt

Pork baked in the oven with tomatoes and cheese - step-by-step recipe:

First, let's prepare the marinade for the meat.

Pour olive oil into a separate container, add thyme, oregano, rosemary, basil, dried garlic or a head of chopped fresh garlic, add ground black pepper and salt.

Mix everything well, you should get a spicy paste.

Set it aside and get to the meat.

Try to choose a whole, even piece of meat, the neck part or the carbonate.

We cut the meat across the grain into finger-thick portions, not cutting about 1-2 cm to the base.

It should look like a “meat accordion”.

Try to rub each cut piece very thoroughly on both sides.

It is better to do this with gloves because... The marinade is very spicy.

If time allows, leave the meat to marinate for at least a few hours, but even without prior marinating, the pork turns out very tasty.

The meat is marinated, put it aside and get on with the cheese and tomatoes.

Cut the cheese into not very thin pieces approximately 4-5mm thick. The number of pieces of cheese should correspond to the number of cuts in the meat.

The cheese is prepared, chop the tomatoes.

Just like cheese, cut tomatoes 5 mm thick. at the rate of 1-2 pieces for each meat cut, depending on the size of the tomatoes.

Products are cut.

For baking, I will use a glass fireproof pan.

We line the bottom of the form with a sheet of foil of such a size that we can completely wrap our meat in it.

Carefully transfer the meat to foil.

And now we put 2 pieces of tomato and a slice of cheese in each cut.

Lubricate the foil with nothing, because... When baked, all products will release their juice.

The meat is prepared for baking; wrap it in foil. My foil is very thick and one layer is enough, if you have thin foil, lay it in 2 layers.

Place the form with the meat in the oven, preheated to 200°C for 1.5 hours.

After 1.5 hours, open the foil, pour the juice over the meat and let it brown for another 10 minutes.

In total, the meat spent 1 hour 40 minutes in the oven at a temperature of 200°C, take it out.

Our pork baked in the oven with tomatoes and cheese is ready!

The meat turned out very juicy, with a delicious aroma herbs, sweet and sour taste of baked tomatoes and delicate notes cream cheese.

This simple recipe can be prepared by any housewife, I recommend trying it!

I wish everyone a bon appetit!

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

👆Subscribe in 1 click

Dina was with you. See you again, see you new recipes!

Pork baked in the oven with tomatoes and cheese - video recipe:

Pork baked in the oven with tomatoes and cheese - photo:

Story

Unfortunately, it is not known who first prepared meat with tomatoes and onions in exactly the version that KhozOboz offers today. But, for example, there is a version that this dish is a modified version of the famous French meat. It’s just that one day a certain cook decided to use tomatoes instead of potatoes. Well, the meat itself in French (in the original Veau Orloff) was first prepared in Paris for the favorite of Empress Catherine - Count Orlov. In fact, the dish was called “Veal Oryol Style”. It is a kind of casserole of veal, potatoes, mushrooms and onions, baked with cheese and bechamel sauce. In the simplified version, the mushrooms disappeared, and the meat component most often began to include beef or pork, often even in the form of minced meat.

As for the bechamel sauce, it was replaced with sour cream, cream or nothing at all. Exist various options preparation of this dish, where the arrangement of layers can change (onion on top or bottom), as well as the form of cutting (meat in small pieces or slices, finely chopped onion or rings), etc. “French-style meat” and similar recipes, as you may have guessed, are not a dish of French cuisine. Most often it is prepared here, and it is called differently. Here you can find “Captain’s Meat”, “Diplomat”, “Home-Style Meat”, etc. The cooking options are also different.

Benefit

The main benefit of this dish is, undoubtedly, its satiety. By eating one piece of meat baked with tomatoes under a cheese cap, you can get enough calories to have strength and energy. By the way, it is not at all necessary to use pork in this recipe; you can use beef, veal or even chicken. But, since it is pork that appears in our recipe, let’s dwell on the benefits of this meat.

So, for some reason it is believed that pork is too fatty and not very healthy. In fact, it is only slightly inferior to other types of meat in terms of digestibility - the process of digestion of pork by the human body is somewhat longer than, for example, the digestion of chicken meat. But pork is ahead of other types of meat in terms of the amount of vitamins and nutrients it contains. In fact, pork contains almost all B vitamins, which is not typical for other types of meat. It is best to bake pork in the oven, nutritionists say. This is exactly what we are going to do today.

Ingredients

• Pork (loin) – 300-400 g;
• Tomatoes – 1-2 pcs.;
• Onions (onion or green) - 1-2 pcs.;
• Cheddar cheese – 200 g;
• Parsley – 2 sprigs;
• Mayonnaise – 100 g;
• Vegetable oil – 1 tbsp. l.;
• Salt – 1 tsp;
• Freshly ground pepper – 1/3 tsp.

Preparation

1. Wash the pork, dry it with paper towels and cut it into chops. Cover with cling film and beat. You can do without cling film, and place the meat in a plastic bag and beat it. This is very convenient, since the beating hammer will be kept clean and you won’t have to wash it every time (especially since it’s not so easy to wash everything between the teeth).
2. Grease a baking dish with vegetable oil and lay out the pork chops.

   

3. Sprinkle the chops with salt and pepper.

   

4. Finely chop the onion. You can take regular onion, or you can take green.

   

5. Place onion on meat.

   

6. Put mayonnaise on top.

   

7. Cut the tomatoes into thin rings.

   

8. Place the tomatoes on the meat, add a little salt and pepper.

   

9. Finely chop the parsley.

   

10. Spread parsley on tomatoes.

    

11. Grate the cheese on a fine grater.

    

12. Spread the grated cheese on the meat.

    

13. Bake for about 25 minutes in a preheated oven. Baking temperature - 180C.

    

14. The meat turns out very juicy, tasty and aromatic. Bon appetit!

    

15. Bon appetit.

    

Well, are you convinced that there is nothing complicated about cooking baked meat with tomatoes? But it looks very impressive, even for a celebration this dish is very suitable. Well, as for the taste, there is no doubt about it - very, very tasty! Of course, you can cook meat with mushrooms and tomatoes in the same way - to do this, you just need to add champignons to the above recipe, placing them between the tomatoes and cheese. In a word, go for it, because luck favors the brave, and in the kitchen as well. KhozOboz knows for sure.

Pork baked in the oven with tomatoes and cheese is essentially an analogue of the well-known French meat, but without potatoes - and I like it better in this lighter version. Meat, onions, tomatoes and cheese are laid out in layers, coated with sauce (bechamel, sour cream or mayonnaise), and then baked until cooked. In the oven, the pork becomes juicy, and the cheese cap forms an appetizing crust when baked. This is how quickly and from available ingredients you get a hearty hot dish that guests always like.

Total cooking time: 35 minutes
Cooking time: 30 minutes
Yield: 4 servings

Ingredients

• boneless pork loin – 400 g
• tomatoes – 2 pcs.
• large onion – 1 pc.
• hard cheese – 100-150 g
• garlic – 1-2 teeth.
• sour cream – 1 tbsp. l.
• mayonnaise – 1 tbsp. l.
• mixture of Italian herbs - 0.5 tsp.
• salt and pepper - to taste
• vegetable oil – 1 tbsp. l.

Preparation

Big photos Small photos

The pork should be washed and dried with paper towels, and then cut into portions - wide and flat, about 1 cm thick. A loin without ribs (carbonade) is best suited for this dish.



To make the baked pork soft, beat each piece with a kitchen hammer. The goal here is to push the meat fibers apart, not to beat the meat into holes, so don’t overdo it! I seasoned both sides of the pork chops with salt and freshly ground black pepper.



I transferred the meat to a baking dish, greased with vegetable oil, in one layer at some distance from each other. You can use a baking sheet rather than a mold, but keep in mind that you will have to wash it later.



In a separate bowl, I combined sour cream and mayonnaise (you can take one or the other), added garlic and dried aromatic herbs, passed through a press, and mixed well. I smeared each piece with the resulting sauce.



I cut the onion into large rings. Let it go vegetable oil until soft - do not fry too much, you just need to soften the onion so that it becomes soft and sweet, without crunching. Placed onion rings on top of the meat.



I cut the tomatoes into thin slices and distributed them on top of the onions. Both regular red tomatoes and cherry tomatoes will work; you can peel them or leave them as is. I sent the form with the preparations to the oven, preheated to 180 degrees, for 15 minutes.



Then I sprinkled the meat and vegetables with cheese, chopped on a fine grater (you can add slices of cheese), and returned it back to the oven for another 15 minutes at the same temperature.



As soon as the pork baked with tomatoes and cheese in the oven becomes a beautiful golden color, the dish can be considered ready.

Serve the dish hot, in portions. You can garnish with parsley; it is best to serve mashed potatoes as a side dish.