Oven baked pork with potatoes. Pork tenderloin with potatoes in the oven is a delicious dish! Festive "accordion" - a spectacular treat

22.02.2021

12.04.2018

The family menu should be varied. But sometimes there is not enough time at all to prepare complex new dishes. Pork tenderloin with potatoes in the oven is a great treat for the whole family. You can add various sauces, other vegetables, mushrooms, cheese. This dish allows you to improvise.

Pork tenderloin, baked in the oven with potatoes, will win the hearts and stomachs of all households, even the most whimsical. For a flavorful dish, add some hard or creamy melted cheese.

Advice! Be sure to add sour cream or mayonnaise to make the potatoes and meat juicy.

Ingredients:

chilled pork tenderloin - 0.3 kg;
onion - 1 piece;
root vegetables of potatoes - 10 pieces of medium size;
Russian cheese - 100 g;
sour cream with a fat concentration of 15% - 0.2 l;
salt, a mixture of ground peppers.

Preparation:

Pre-defrost the pork pulp.
We cut off the veins, excess body fat.
Rinse the meat thoroughly with water, dry it with a napkin and cut into portions.
Before cooking, beat each piece of pork a little with a hammer.
Rub the pork evenly with coarse salt, a mixture of ground peppers and paprika.
We leave the meat for marinating for half an hour.
We clean the potato roots and rinse.
Cut the potatoes into slices. You can use a curly knife.
Lubricate a baking sheet with refined vegetable oil.
Put the potatoes on the bottom in an even layer. Salt it and season it with spices.

Put pieces of meat on a potato pillow. Lubricate them liberally with sour cream.
Cut the peeled onion head into thin strips.

Rub Russian cheese on a fine grater and cover the whole dish with it.
In this form, we send the baking sheet to the oven for 50 minutes.
We will bake at a temperature of 200 °.

Meat and vegetables cooked in the sleeve retain all their beneficial properties. You can simmer the dish in your own juice or add sauce to your taste.

Advice! You can bake pork tenderloin in portions or in whole piece. And so that the meat is browned, a few minutes before the end of the cooking process, the baking sleeve is cut.

Ingredients:

chilled pork tenderloin - 300 g;
potato root crops - 5-6 pieces;
greens - 1 bunch;
onion - 1 piece;
garlic cloves - 3-4 pieces;
carrots - 1 root vegetable;
coriander, a mixture of ground peppers, salt.

Preparation:

Defrost the pork tenderloin and rinse it thoroughly with running water.
Soak the excess liquid with a napkin or paper towels.
Cut the meat tenderloin into small cubes.
We transfer the meat to a bowl, season with salt. Add a mixture of ground peppers and coriander.
We need to marinate the meat. It is enough to put it in the refrigerator for one hour.
Rinse the peeled potato roots and cut into cubes.
We peel the carrot root vegetable, rinse it and chop it into slices.

Peel the garlic cloves and cut into thin slices.
Transfer all prepared vegetables to a bowl of pickled pork and mix well.
Finely chop the washed greens with a knife and add to a bowl.
Take the baking bag. We fix one edge with clips and fill it with meat and vegetables.

We transfer the baking sleeve with all the contents onto a baking sheet and put in the oven.
We will bake for approximately one hour.
Before putting the bag in the oven, make 2-3 punctures on it with a knife to release steam.
Carefully cut the sleeve 10 minutes before the end of cooking.

Almost meat in French

A dish with this name has long taken root in our kitchen, and it is prepared almost every day. You can get a little fancy and add potatoes. Wine marinade will add incomparable taste and aroma to baked pork and potatoes.

Ingredients:

potato roots - 4-5 pieces of medium size;
chilled pork tenderloin - 500 g;
salt and a mixture of ground peppers;
refined vegetable oil;
red onion - 1 head;
mayonnaise and sour cream - 30 ml each;
Russian cheese - 150 g;
dry red wine - 100 ml;
greens - 1 bunch.

Preparation:

Preparing a delicious meal for a family Sunday lunch is an old, but not yet eradicated, tradition found in almost every home. What inventions and tricks women do not go to in order to feed their family with delicious dishes - they prepare a delicious roast, delicate salad, bake pancakes and pies, be sure to cook homemade compote with bright color. But it is worth trying other recipes, for example, trying to bake a piece of pork in spicy spices with potatoes in the oven.

The dish will look very presentable at a festive feast, and there are more than a dozen recipes, so you can choose something to your taste and the availability of ingredients. A simple, hearty and very aromatic dish can be cooked in the oven in different ways - in foil or a special sleeve, with a whole piece of meat or by cutting it into portioned slices.

General principles of cooking pork with potatoes in the oven

First of all, the taste of the dish itself will depend on the choice of the main ingredients - it is best to choose pork with layers of bacon, for example, a neck or brisket. The piece should have an elastic structure, not have an unpleasant odor, its surface should not be windy. A choice of chilled meat is recommended, but frozen pork can be used;
Before cooking, a piece of meat must be rinsed in running water, dried with kitchen paper towels and cut off all films and pieces of excess fat. But do not remove all the fat completely, so that the meat does not dry out in the oven during cooking, you need to put a little;
If the piece will be baked completely, then it is recommended to cut the surface of the meat with a sharp knife; when baked, they will beautifully "open" and bake, acquire a golden color and crust. In addition, more spices will penetrate into such cuts and soak the meat inside;
Young potatoes for baking do not need to be peeled from their delicate skins; it is better to peel and cut into large pieces of late varieties. In addition to potatoes, onions, garlic, carrots and other vegetables are added to pork;
To bake pork with vegetables, for each kilogram of meat it will take from 40 minutes to an hour at a temperature of 180C, if the meat was pre-marinated, then it will cook faster;
To prevent the meat from drying out, it is coated with mustard and sour cream, soy sauce and tomato paste, and a golden crust can be given with honey and soy sauce. And cooking meat in the oven will keep it juicy and still get a golden brown crust.

Pork with potatoes in the oven in the sleeve

Ingredients	Quantity
pork brisket	- 750 g
sunflower oil	- 25 ml
young potatoes	- 10 pieces.
mustard with grains	- 35 g
fresh carrots	- 2-3 pcs.
garlic	- 10 teeth
onion	- 2 pcs
coarse salt	- 1-2 pinches
thyme and marjoram	- by a pinch
ground black pepper	- 2 pinches

Cooking time

calorie content per 100 grams

Brisket with layers of bacon and even ribs is perfect for preparing this dish. The recipe requires simple ingredients that you can buy at a regular store.

Cooking steps:

Let's cook in foil according to the classic recipe

The dish is suitable for those who like the pure taste of meat and vegetables without strong spices and seasonings. If desired, the tenderloin can be replaced with pork ribs, it will be even tastier.

Preparing food and cooking - 1 hour 15 minutes.

Calories per serving - 118 calories.

Cooking steps:

According to this recipe, it costs one whole piece to bake meat in the oven. The pulp must be washed and cleaned of films, make notches on the surface of the piece with a sharp knife, and rub it with coarse salt and freshly ground black pepper;
Peel the carrots and cut into several large pieces. Peel the shallots, but do not chop - only large onions can be cut in half;
Rinse young potatoes very well in running water, brushing the skin with a stiff brush. If the tubers are large, then they can be cut into 2-4 parts. Chop small potatoes with a knife in several places;
For strength, it is recommended to make several layers of foil. Grease it with oil, put a piece of meat in the center. Spread vegetables on the sides, add a little salt to them with the addition of pepper, and sprinkle with the rest of the oil;
Wrap the foil, put the bag in a mold or on a wire rack in a preheated oven for 45 minutes, after which the top of the foil can be slightly opened so that a ruddy and crispy crust forms on the surface;
It is recommended to serve pork with potatoes on a large platter framed with herbs with home preservation and pickles.

Juicy pork with potatoes in clay pots in the oven

A simple and tasty portioned dish that can be cooked in the oven without requiring your input. The pots can be used in portions, or you can use any large fireproof form, but it should be with a lid.

The cooking time is 55 minutes.

Calories per serving - 168 calories.

Cooking steps:

Cut the pork pulp into portions, but not larger than the size of a walnut, after removing the hard films and excess fat from the piece;
Peel the potatoes and cut into the same large pieces;
Put a little butter under the dishes, add a bay leaf, a sprig of fresh herbs and black peppercorns - you can not add spices;
Spread pieces of meat on spices, season them with salt and freshly ground pepper. Add a spoonful of sour cream, spread the potatoes on top, add salt and sour cream;
To prevent sour cream from curdling when baking, you can sprinkle it with a small amount of sunflower oil;
Place in the oven, covered with a lid, approximately baking will take 50-60 minutes.

Aromatic pork with cabbage and potatoes in pots

A dish of German cuisine, which turns out to be not only very tasty, but also unusual. A unique combination of sauerkraut and pork, dilutes the tenderness of juicy potatoes, and spices add piquancy and aroma.

The cooking time is 125 minutes.

Calories per serving - 134 calories.

Cooking steps:

Cut the onions into thin half rings. We peel the pork, and cut it into thin strips, it is advisable to do this when the piece of meat is slightly frozen;
Grate the cheese on a coarse grater, mix with sour cream, season the sauce with salt, pepper, add your favorite spices and seasonings if desired, you can cut fresh herbs or add dry;
Peel and chop the potato tubers, as for the cabbage - if it is long, then it should also be chopped a little;
Grease the bottom of the pots with oil, put pieces of meat and onions down, the next layer is sauerkraut. It is recommended to lightly tamp it in a pot to fit as much as possible;
Potatoes are added on top, everything is seasoned with spices and sour cream cheese sauce. We bake for about an hour in the oven at a temperature of 200C;
You can really surprise guests or family members with such a dish!

Add sour cream and bake in the oven

If it hasn't occurred to you to use potatoes, sour cream and pork for roasts in the oven, be sure to try this combination when baking. Sour cream sauce makes meat juicy and potatoes tender and creamy.

It takes 90 minutes to cook.

Calories per serving - 158 calories.

Cooking steps:

Cut the pork into small slices of about 1 to 2 cm and beat off fairly well. Season with salt and spices to taste;
Peel the potatoes and cut into small slices. Mix with meat and add sour cream;
There may be small deviations according to your taste - you can add onions and garlic, fresh or dry herbs, a little grated cheese to meat and potatoes. In general, a basic recipe with which you can successfully fantasize;
Put the meat and potatoes in a greased fireproof dish and bake in the oven until tender, at a temperature not exceeding 180 degrees.

Before baking, the meat can be fried in a very preheated pan, this will immediately get a golden crust and seal all the juices inside the piece;
You should not pour a lot of liquid into the pot, because meat with onions and vegetables will release their juices when baking, and then the potatoes will turn out to be very watery;
Fried potato lovers can be advised to put them on the bottom of the pot, or all the ingredients can be simply mixed before placing them in the pot.

Pork with potatoes in the oven is a fairly common dish. It can be prepared for a regular dinner. And some cook for the holidays (birthdays, New Years) - well, why not? Tasty, satisfying, and you don't have to stand at the stove with a spoon and stir so as not to burn :-)

Opponents of mayonnaise do not look !!! :-)

To cook pork with potatoes in the oven, we will prepare the products according to the list.

Cut the meat into plates, beat off with a hammer. To prevent the pieces from flying apart, simply cover the meat with either plastic wrap or a plastic bag. This will keep your clothes clean, and there will be no pieces of pork on the walls :-)

Salt and pepper the pieces.

Grate the carrots on a coarse grater, cut the onion into quarters or half rings.

Sprinkle a baking dish lightly with sunflower oil. We spread onions and carrots, on top of vegetables - pieces of pork, on top of pork - potatoes, peeled and cut into plates. Salt the layers, pepper to taste.

Cover with foil.

Put the pork with potatoes in the oven for 30-50 minutes. It all depends on what kind of potato. It happens that everything is ready in half an hour, and sometimes an hour is not enough.

Then we take out the form. Lubricate the potatoes with mayonnaise. And bake for another 15-20 minutes.

Opponents of mayonnaise, pass by, nasty !!! :-)

The dish is ready. Serve hot.

Bon Appetit!

Pork with potatoes in the oven can become not only a hearty dinner, but also the main dish of the festive table. Several cooking options are presented below.

The preparation of this dish does not require special culinary talents and can satisfy your hunger. The dish does not take too long to cook, since both potatoes and pork are sent to the oven at the same time on the same baking sheet.

300-400 grams of pork;
700-800 grams of potatoes;
1 carrot;
1-2 onion heads;
spices, salt;
vegetable oil;
greens for filing decoration.

The pork must be washed and cut into small pieces. Peel potatoes, wash and cut as for frying (thinly). Finely chop the onion. Cut carrots as well. Put prepared vegetables in a deep container and mix with spices, salt and add vegetable oil. Perform the same manipulations on a separate plate and with meat.
Put potatoes with onions and carrots in a baking dish, pour in a little water (50 ml), milk or cream - this will make the potatoes soft and juicy. Arrange the pork pieces evenly on top. The form must be closed with a lid / foil and placed in a preheated to 190 degrees. oven. The cooking time is about 40 minutes. In order for the dish to acquire a ruddy color and crispy crust, open the form 10 minutes before cooking.

Served hot, sprinkle with herbs for decoration - dill, green onions, parsley.

On a note. Vegetable oil does not allow the potatoes to become dry during cooking; after moving raw food to a baking sheet, you can lightly sprinkle it on the dish.

We bake in French on a baking sheet

Pork in French is prepared in almost every home and there are almost as many variations of this recipe as there are borscht recipes. Someone likes to add a large amount of cheese, someone likes the presence of various vegetables in the dish. Pork with potatoes in the oven on a baking sheet cooks pretty quickly and does not require special cooking skills.

500 grams of potatoes;
800-900 g fresh pork;
grated hard cheese - 1 tbsp. spoon;
2 onions.

Thin meat steaks additionally need to be beaten off. Cut the potatoes and onions into thin half rings. Put in layers on a greased (vegetable) baking sheet and lay out the potatoes with seasoning for meat and salt. Next is the onion, on which we lay the layers of meat. Sprinkle the pork with salt and seasoning. Cover all the meat on top with grated cheese. The dish is prepared for 50 minutes in a preheated oven. When serving, you can add cheese and fresh herbs.

With potatoes and tomatoes in pots

Cooking in pots has come to modern cooking from old traditions. Even in expensive prestigious restaurants, you can find dishes cooked in pots. You can also cook pork with potatoes in pots at home.

500 gr pork tenderloin;
3 tomatoes;
500 grams of potatoes;
1 eggplant;
5 cloves of garlic;
2 onions;
vegetable oil.

Peel potatoes and other vegetables, wash and cut into cubes. Finely chop the onion. The meat should be cut into small pieces. Salt the eggplant separately and wait 15 minutes.

The meat needs to be fried a little beforehand, it will take about 8 minutes until a crust forms, season with spices "for meat".
Put the pork with the resulting broth on the bottom of the pot. Leave a little broth in a frying pan and fry the potatoes with spices and salt in it (5 minutes). Put in pots on top of the meat. Pour half a glass of hot water into each pot.
Next, sauté the onion until transparent (2 minutes). It will take more time to fry the eggplant (until soft - 5 minutes). We spread the next layer - onion with eggplant. The topmost layer is fresh tomatoes. The pots must be covered with lids during cooking. Cook the dish at 200 C for 40 minutes. After this time has elapsed, sprinkle the dish with finely chopped garlic, mix thoroughly and let it stand a little longer in the turned off oven.
The pots are served with sour cream and fresh herbs.

Accordion pork with potatoes baked in foil

Meat prepared in this way will be a decoration of any festive table. The dish turns out to be hearty, juicy and easy to portion.

pork - 700 g;
tv cheese - 200 g;
2 tomatoes;
salt;
5 cloves of garlic;
ground pepper (black).

The tenderloin must be washed and dried. Cut into small layers (1.5 cm), but not completely - as if in the form of an accordion. Season each slice with spices, seasoning for meat and salt. Cut the tomatoes and cheese into long pieces. Chop the garlic. Place the filling between the slices of meat - cheese, tomato and garlic.
You need to bake the accordion in foil folded in 2 layers. We put a baking sheet with meat in an oven preheated to 200 C and cook for about 1 hour. Open the foil, sprinkle with grated hard cheese on top and cook for another 15 minutes for a crispy brown crust.

Advice! Before cooking, pork can be marinated, then the meat will be more tender and aromatic.

Recipe up my sleeve

A quick, satisfying and juicy dish - pork with potatoes in the oven in the sleeve. Thanks to the vacuum that forms in the sleeve, the dish turns out to be juicy and fragrant.

pork tenderloin - 350 g;
peeled potatoes - 900 g;
Bulgarian pepper - 1 unit;
2 tbsp. tablespoons of mayonnaise;
1 onion;
salt, spices for meat;
1 carrot;
2 tomatoes.

Vegetables need to be peeled, washed, cut into small cubes, chopped onions in half rings. Salt everything and mix with spices, pour over with mayonnaise.
The meat should be washed, cut into small pieces. Mix the pork with all the vegetables. Transfer the resulting mixture to a culinary sleeve and tie it carefully so that the contents do not spread during cooking. In the upper part of the sleeve, you need to make several holes for the hot steam to escape. Put the prepared sleeve on a baking sheet and send it to the oven (190 degrees). After 40 minutes, the dish is ready. Serve hot potatoes with pork, and the broth that remains in the sleeve can be poured over the dish and sprinkled with finely chopped herbs.

The original version with prunes

You can cook pork with potatoes in an unusual style like this:

pork ribs - 1 kg;
potatoes - 7-10 units;
prunes - 300-400 gr;
carrots - 2 units;
onions - 3 units;
light beer - 500 ml;
salt, pepper, dried basil, oregano;
butter.

As in the previous recipes, we first prepare the vegetables - clean, rinse.

The ribs should have nice chunks of meat so they can be pounded off. Salt and pepper each piece on all sides, leave to soak a little (15-20 minutes), then fry the ribs on both sides until a light crust forms.

In the remaining oil, sauté finely chopped onions and grated carrots. We peel the potatoes last so that they do not have time to darken in the air.

In a baking dish, lay out ribs, sautéed, potatoes in layers, and on top - squeezed prunes cut into a small cube. Sprinkle spices between the layers. At the end, fill with beer so that the entire contents of the form are covered with liquid. This may require a little more beer than indicated in the recipe, or a small amount of water.

We bake the dish for an hour, periodically checking the liquid level and adding, if necessary, so that the food does not burn or dry out.

With the addition of mushrooms

Pork with mushrooms is prepared according to the following recipe:

champignons - 400 gr;
onions - 150 gr;
potatoes - 500 gr;
cheese tv - 150 gr;
mayonnaise - 100 gr;
pork - 400 gr.;
salt and spices.

As in the previous recipes, we prepare vegetables and meat. Cut potatoes into cubes, meat into slices like potatoes, mushrooms into slices.

Then everything is very simple - we put meat, mushrooms, onions, potatoes in the form in layers. Sprinkle each layer with salt and spices (optional). Bake in a preheated oven for an hour and a half. Then rub the dish with cheese and put it in the oven for another 10 minutes.

Roast

A delicious and satisfying pork roast can be made with:

carrots and onions - 1 each, large;
sweet peppers - 2-3 units, depending on size;
garlic - ½ head;
salt;
pork - 700 gr;
potatoes - 5-7 units;
hops-suneli - 1 table. l.

Peel and rinse vegetables. Cut the potatoes into large cubes, bell peppers, onions and carrots into small ones. Cut the garlic into slices.

Wash the meat, cut off fat and films if necessary. Cut into cubes equal in size to the potatoes.

In a saucepan, fry the carrots with onions and garlic in oil, season with herbs. When the vegetables have softened slightly, place in a separate bowl. Instead of vegetables, put meat and fry without a lid for ten minutes, salt and stir.

Put meat, vegetable mixture, potatoes in layers in portioned pots. You can repeat layers twice. Sprinkle lightly with salt on each layer. Add half a glass of water.

Bake the roast for an hour at 180 degrees.

Potato casserole

pork - 600 gr;
meat / vegetable broth - 5 tablespoons. l .;
onion - 1;
potatoes - 6 units;
sour cream - 3 tablespoons. l .;
spicy herbs - 1 table. l. without a slide;
some oil.

We clean the potatoes, rinse, cut into slices 3-5 mm thick. We repeat the same with the onion. Cut the pork into small slices.

Grease the baking dish with oil. The first layer is meat, followed by spices, onions and potatoes. Drizzle with broth. Cover the entire casserole with sour cream. Bake for two hours in preheated to 200 degrees. stove.

The casserole can be served hot or chilled. Of course, the dish tastes better when hot.

On a note. The casserole can be mashed with cheese 15-20 minutes before the end of cooking.

With vegetables and cheese

It is recommended to use a ham of pork to prepare a dish according to this recipe.

Pork with potatoes and cheese is made from:

pork - 650 gr;
potatoes - 450 gr;
cheese - 100 gr;
the tomatoes are fresh. - 3-4 units;
onion - 1 medium;
mayonnaise - steam table. l .;
garlic - 4 cloves;
set of spices "For pork" - 1 table. l. without a slide;
salt;
a few sprigs of dill.

Marinate the meat in advance. Cut the tenderloin into small layers, put it in a bowl, add half the mayonnaise, finely chopped garlic, onion, spices and salt in thin half-rings. Mix everything well with your hands, evenly distributing the marinade over the pork pieces.

The meat should be marinated for 2-3 hours in the refrigerator.

Peel the potatoes, rinse them, cut them into halves of rings approximately 7 mm thick. It is placed in the first layer on the bottom of the mold.

The second layer is meat, and on top are tomato circles. Everything is covered with a mass of grated cheese, chopped dill and mayonnaise.

The dish is baked for 40-60 minutes at 190 degrees. If the cheese crust turns brown very quickly, it is recommended to cover the mold with foil to prevent the cheese from charring.

There are dishes, the taste of which directly depends on the amount of ingredients: the more products are used, the more appetizing the food turns out to be.

Pork stewed with potatoes, on the contrary, does not need any delights. This simple dish has become widespread due to the minimum of products and their relatively low cost. You can cook it at any time of the year. This is especially true during winter when many vegetables are not available.

Even a novice housewife can stew potatoes with pork. But first you need to take a responsible approach to the choice of products, in particular meat. It is this that fills the dish with that unique aroma, thanks to which ordinary potatoes become so tasty.

Pork stewed with potatoes: the subtleties of cooking

When buying meat, pay attention to the color of both the pulp itself and the fat, the thickness of the skin, and the smell. If you buy meat with lard, the latter should be white, not yellowish, which speaks of its old age. Ask the seller to pierce the skin with a knife: in young pork, it is easily amenable to such manipulation. Sniff a piece of meat. A pleasant smell of freshly cut mascara should emanate from it.
It is best to use a spatula to prepare this dish. This part of the carcass has the least connective tissue, such meat is quickly cooked, it turns out to be soft and juicy.
If you bought meat with a lot of lard, you need to cut it off. Otherwise, the potato will turn out to be too greasy, which will significantly impair its taste.
Better to use well-boiled potatoes. Then, when finished, it will turn out to be soft and tasty.
Pork stewed with potatoes does not need a lot of spices and herbs. It is enough to put bay leaves, black pepper, a little caraway seeds. If you are a lover of aromatic herbs, you can add basil, thyme, marjoram to these spices.
In order for pork to acquire a pronounced taste, it must first be fried with onions and carrots until golden brown and only then combined with potatoes.
If the pork is young, frying is enough for it to reach readiness along with the potatoes added to it. But, given the different cooking times for meat and vegetables, it is recommended to stew the fried meat separately at first, and when it becomes soft, put the potatoes.
For this dish, you can take pork pulp or meat on ribs. Pork on the bone needs to be stewed longer than the fillet cut into pieces. To make such meat juicy, it must not be overcooked.
In addition to potatoes, onions and carrots, bell peppers, tomatoes, and garlic go well with pork. But they should only ennoble the taste of the stew and not overshadow it.
Pork stewed with potatoes can be cooked both on the stove and in the oven using ceramic pots, as well as in the microwave or multicooker.

And now - the recipes.

Ingredients:

pork - 0.5 kg;
well-boiled potatoes - 0.8 kg;
onions - 1 pc.;
carrots - 1 pc.;
ghee - 30 g;
salt;
black peppercorns - 8 pcs.;
bay leaf - 2 pcs.

Video recipe for the occasion:

Cooking method

Wash the pork pulp, dry with a paper towel, cut into small pieces.
Chop the onion finely. Cut the carrots in half lengthways, and then cut into not very thin slices. Thanks to such cutting, it will not turn into a puree, but it will become soft.
Melt the ghee in a cauldron or skillet with high sides. It is on it that the potatoes with pork turn out the most delicious. Put the pieces of meat, fry over high heat until golden brown. Do not overcook it, otherwise it will become dry and tasteless.
Add carrots and onions. Stir with a wooden spatula and cook together for 5-10 minutes.
Pour boiling water into the dishes so that it completely covers the meat and vegetables. Cover the pan with a lid, reduce heat and simmer pork for about 30-40 minutes.
Peel potatoes, wash, cut into freeform pieces (cubes, slices, sticks). But remember that cubes keep their shape best.
Increase the heating under the cauldron so that the liquid boils well. Add potatoes. Add salt, pepper and bay leaf. Pour in enough boiling water so that it does not reach the top level of the potatoes by about 2 cm.
Simmer over low heat until vegetables and meat are softened. Do not stir or the potatoes will lose their shape. Take out the bay leaf, let it brew and cool slightly. It is then that the whole aroma of pork stewed with potatoes is revealed.

Tip: if you bought poorly boiled potatoes, salt them not at the beginning, but at the end of cooking, as unsalted potatoes soften much faster than pre-salted ones.

Pork stewed with potatoes in tomato sauce

Ingredients:

pork - 0.5 kg;
potatoes - 0.8 kg;
onion - 1 pc.;
carrots - 1 pc.;
tomato paste - 1 tbsp l .;
ghee - 30 g;
salt;
black pepper to taste;
sugar - 0.2 tsp;
bay leaf - 2 pcs.;
seasoning for potatoes - 1 tsp;
garlic - 3 cloves;
red bell pepper - 0.5 pcs.

Cooking method

Cut the pork into small pieces of equal size. Melt butter in a cauldron and fry the meat on it until golden brown.
Add chopped onion and chopped carrots. Continue broiling for 5-7 minutes, until vegetables are tender. Put the bell pepper cut into strips, stir, heat for 1-2 minutes, not allowing it to fry.
Add tomato paste, sugar. After one minute, pour boiling water over the meat and vegetables, reduce the heat, cover the dishes with a lid. Simmer on a low boil for 30 minutes. Salt.
Cut the peeled and washed potatoes into slices. Dip into a cauldron with meat, put bay leaf, pepper, chopped garlic, mix. Simmer in a sealed container until the potatoes are soft.

Pork stew with potatoes and mushrooms

Ingredients:

pork - 0.5 kg;
potatoes - 0.7 kg;
champignons - 200 g;
ghee - 1 tbsp l .;
onion - 1 pc.;
carrots - 1 pc.;
salt;
cumin - 0.2 tsp;
black pepper.

Cooking method

Cut the pork into small pieces. Fry in vegetable oil until golden brown. Transfer to a thick-walled saucepan or cauldron.
In the remaining oil, save the onions, cut into thin half rings, and the carrots, grated on a medium grater.
Melt the ghee in a separate skillet. Cut the champignons into thin slices, put in heated oil. First, the mushrooms will be stewed due to the released liquid, and then the moisture will evaporate and they will begin to fry. It's time to put them in a cauldron of meat.
Pour boiling water over the contents of the cauldron, simmer under the lid for 20 minutes.
Add potatoes, cut into cubes or slices, salt, pepper, bay leaf, cumin. Close the lid. Simmer over low heat until the potatoes are soft. Sprinkle the finished dish with chopped dill.

Pork stewed with potatoes in a slow cooker

Ingredients:

pork - 0.5 kg;
potatoes - 0.7 kg;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil - 2 tbsp. l .;
bacon - 150 g;
salt;
black pepper.

Cooking method

Cut the prepared pork into small pieces. Pour oil into the multicooker bowl, heat in the frying mode. Add the meat, stir, fry until lightly golden brown.
Chop the onions finely, grate the carrots on a medium grater, add them to the meat. Stirring with a special spatula, fry for 10 minutes. This time will be enough for the onions to acquire a slightly yellowish tint, and the carrots become soft. Add the sliced bacon. Fry lightly.
Pour in 2 cups of water, lower the lid. Set the "Braising" function, cook for 30 minutes.
Cut the potatoes into cubes. Load into the multicooker bowl, stir. Pour in boiling water: it should cover the potatoes almost completely. Simmer on the same program for 1 hour. In the middle of cooking, open the lid, add salt, pepper, bay leaf, stir gently.
When the multicooker turns off, do not open the lid for another ten minutes - let the meat and potatoes brew.

Note to the hostess

You can also cook pork with potatoes in the microwave. To do this, select special dishes (glass, earthenware, ceramic) that can withstand cooking in this oven.

First, half-cook the meat: cut it into small pieces, put in a bowl with butter, simmer in the oven for 15 minutes.

Then place the chopped potatoes in a saucepan. Cover it with carrots and onions, chopped into strips. Pour in hot water. If you want to get a thick dish, there should be a little liquid. Don't worry - nothing will burn in the microwave. If you want potatoes with meat to be served as a first course, pour more water.

Season with salt, pepper and bay leaves. Cook until the potatoes are tender. It will take you another twenty minutes.