Pork tenderloin with greens
I washed the muscle and greased it with olive oil.
I rummaged in the cupboard with the jars, from where I chose some herbs bought in the spring from a fair. They were harvested and dried with leaves and flowers and they still have a scent that the spices in the shops don't know ...
I dressed the meat in thyme, basil and sovarf and seasoned it with salt and pepper.
I sprinkled it with a little water and red wine and put it in the oven, on the right heat, for about 1 hour, 30 minutes.
As a garnish I prepared a handful of small champignon mushrooms, which I hardened in a pan, together with 2 cloves of garlic, and over the meat I poured a spoonful of apple chutney.
Pork tenderloin and mushrooms in cream saucePork tenderloin and mushrooms in cream sauce
Pork tenderloin and mushrooms in cream sauce
- 1/2 pork tenderloin (middle part, no heads)
- 15 small mushrooms
- 2 cloves garlic
- 1 tablespoon butter (about 30 gr)
- 1 1/2 tablespoons soy sauce (Japanese, lightly salted)
- 3 tablespoons cooking cream (15% fat)
- 1 tablespoon oil
- black pepper
Method of preparation
Cut the middle part of the muscle (the part that has equal thickness) into slices of about 1 cm (about 10 slices). Sprinkle with pepper.
Cut the mushroom leg. Wipe the hats with a napkin soaked in lemon water.
Heat the oil in a frying pan. Add the mushrooms and sauté over high heat until nicely browned on all sides. Remove from pan.
Place the slices of meat on the entire surface of the pan, without crowding them and brown them on the first part (max 2 minutes). Turn the slices of meat to brown on the other side and then put the mushrooms back in the pan.
When the meat is brown on the other side, pull the pan off the heat. Add the crushed garlic and stir to cover the meat and mushrooms with its flavor.
Add the butter and stir until completely melted and cover the pieces of meat and mushrooms.
Put the pan back on the heat and add the soy sauce and sour cream. Let it heat up briefly until you feel that the sauce is viscous (maximum 1 minute), without letting it boil vigorously so as not to & quottaie & quot.
Immediately remove the pan from the heat. Taste the salt sauce. Serve immediately with bouquets of broccoli and a tablespoon of boiled basmati rice.
It's impossible not to fall in love with this meat appetizer: Belarusian-style pork tenderloin.
Team Bucătarul.eu offers you a great recipe for delicious pork tenderloin appetizer. This homemade pastrami is raw and dried and is a real delicacy for the holiday table.
The pork tenderloin is very simple to prepare, but it looks like millions and has an unmistakable taste. We challenge you to try this wonderful recipe!
- 3 g of ground black pepper
- 2 teaspoons of dried dill
Method of preparation
1. Chop the bay leaves with your hands, chop the garlic finely.
2. Mix the spices, dried herbs and salt. Rub the pork muscle well with the mixture obtained.
3. Put the pork in a bowl and refrigerate for 3 days. During this time you need to turn the meat twice.
4. Dry the pork muscle with a paper towel and shake off the excess spices. Wrap it as tightly as possible with a cloth or gauze and tie it with a thread. Put it in a cool, dry place to dry. After two weeks, the pork tenderloin will be ready.
Ioan Cornea recipe: Venison in a mantle of greens and raspberry sauce
Season the muscle, dress in the chicken breast made of pasta, wrap in foil, bake for 30 minutes. Make a reduction of wine, sugar, raspberries.
Make a tart dough, fry the mushrooms and ribs with a little diced onion, pour over the tart dough, grate cheese over the tart and bake for 20 minutes at 120 degrees. Boil a potato, separate the peas, make a puree from both products.
Blend the greens together with the white breadcrumbs, dress the muscle in the mantle of greens and breadcrumbs. Assemble the plate using the venison in a green mantle, the mashed potatoes with germs, the pea puree, the raspberry sauce and the tart with mushrooms and ribs.
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Pork tenderloin recipe
400 g pork muscle, 150 g mushrooms, 150 g sausages, 100 g of
smoked ribs, 100 g of cheese, 100 g of onion, 100 ml of oil, pepper,
3 eggs, 50 g of green dill, 50 g of breadcrumbs, 50 g of tomato paste, 1 glass
with tomato juice, 1 hot pepper
Method of preparation:
Cut the pork fillet lengthwise and beat it with a special hammer until
remains 1 cm thick. Separately prepare the filling as follows: sauté the onion
in hot fat, when it is a little golden, put the washed mushrooms and
cut, add pepper, greens, salt. Set the vessel aside,
mix very well and when it has cooled, add a raw egg.
Spread the filling over the piece of muscle, put the sausages, 2 eggs. run
muscle, catch it in toothpicks, put it in a greased pan and at
started with low heat. Grease the meat rolls with white wine and oil. With
sprinkle the sauce on the tray and make sure it is done
blush on all girls. When the steak is ready, leave it to cool,
remove the toothpicks and cut it into thicker slices.
About the tender and juicy steak
I kept saying through meat recipes that we don't like to abuse it and that we don't make fun of ingredients. What do I mean? Well, the beautiful pieces of meat that end up being thinly sliced and beaten with a hammer until they become millimeters, then cooked too much until they lose all their flavor, juiciness and texture.
The roasting and baking times of the steaks must be adapted to the type of meat and its dimensions. The pulp will always be harder to cook because it is a stronger muscle, being intensely demanded by the animal during its life.
The muscle we are talking about now is fine and soft because it is part of a set of back muscles, its supporting role being taken over by other muscle groups. The muscle is found in pairs and is placed to the left and right of the spine, glued to it (paravertebral), making the connection with the iliac bone (pelvis). I do not go into anatomical details about the muscle groups, although it would be worth knowing that this set (the muscle itself) includes the big psoas muscles, the small psoas muscles and the iliac muscle.
It has an elongated cylindrical shape (spindle-shaped) and weighs between 300-500 g for pigs, respectively some good pounds for beef. Yes, it's that & # 8222tenderloin & # 8221 (pork tenderloin or beef tenderloin), whose thin end is called filet mignon.
Good. We found out what meat we are talking about in this recipe. Not for nothing but many people call & # 8222muschi & # 8221 any defatted meat. I also talked about this aspect in The recipe for the whole fried muscle & # 8211 can be found here.
It is important the internal temperature that the meat reaches during cooking. In pigs it is recommended between 65-72 C (medium and well done). Pigs are not eaten in the blood like beef. It is good to get a special meat thermometer. It costs approx. 22 lei and can be found in many supermarkets. This way you will cook some excellent meats!
From the ingredients below we obtained 3-4 servings of pork tenderloin in the pan. If you can't find a 500 g one, you can take 2 smaller ones.
Pork tenderloin with greens - Recipes
A healthy cooking style means choosing products that are fresh and seasonal in markets and butchers. In the case of meat, it is the consumption of animals that are traditionally raised in our country and that can be purchased directly from producers.
Pork has gained a bad reputation because of cholesterol, but its level depends on the piece of meat and how it is prepared. Pre-packaged products, pastrami and ham are really harmful due to the high content of preservatives and nitrites. Fresh pork - especially pork chops and mussels - are beneficial and necessary for the body.
For this weekend, we present you a pork tenderloin steak with fresh vegetable sauce. Our steak is made & icircn pan directly on the stove, but can also be made in the oven. It is important to brown the meat a little on all sides so that it has a nice crust before cooking it over low heat. Our sauce has a special taste given by cooking vegetables with meat, and thus the flavors combine harmoniously. Meat and vegetables over low heat for two hours. Well-cooked vegetables and the remaining liquid are processed in an blender to obtain a fine and creamy sauce. Corina served the steak with peas, but you can opt for other garnishes. If we have not been able to convince you to try the recipe with pork, it can also be cooked with chicken.
Corina Ureche is waiting for you her blog to discover this recipe.
Bake pork tenderloin in the oven
I put the tray in the preheated oven at 180 C for a fixed 12 minutes. After 6 minutes I turned the muscles on the back. What a good smell in the kitchen !! Baking depends on the size of the pieces of meat. There are larger muscles (600 g) that require 13-15 minutes of baking.
I recommend using a meat thermometer tucked into the piece of muscle and choosing 63 C for a medium steak or 72 C for a well-done one. Source here.
If you have emotions about Trichinella spiralis (which causes a disease called trichinosis) you should only buy meat checked by veterinarians. However, trichinella is neutralized at temperatures starting at 63 C - source here.
I took the tray out of the oven and lightly covered the pork tenderloin with aluminum foil. I left him to "rest" for 4-5 minutes. This stage is crucial to obtain a tender and juicy meat because in this rash the muscle fibers relax and the internal juices are redistributed.
After the regular rest, I moved the muscle to a shredder. How nice it looks! The crust is reddish, golden and crunchy.
I cut the big one (whole) into slices and enjoyed the beautiful color inside. You can also see how juicy it is. The meat actually melts in your mouth. You realize that we sat down at the table so that this goodness of meat would not cool down.
I cut the little one after 30 minutes, before taking pictures for the article. It can be seen that the prolonged period of "rest" gave it a fine texture and a homogeneous pink color. The tenderness was preserved even after cooling.
The key elements of a marinade
Even if it is fatter and juicier than beef or turkey, for example, it is good to know that, even in the case of pork, the role of marinade is not only to season and tenderize, but also to hydrate very well. The process is very important, because when you heat it, the meat can dry out, especially if you choose to make muscle in the oven, for example, which is richer in fiber and has less fat. In principle, a marinade consists of the following key elements:
- oil & # 8211 has the role of hydrating the meat if for other types of meat, such as game or turkey, you need other types of fat (bacon, pieces of bacon), in the case of pork, even if you use muscle, it is enough to use oil to get a juicy steak
- acid & # 8211 aims to tenderize the meat practically, it needs an acid that dissolves the enzymes that bind the tissues of the meat and make it softer
- spices and herbs & # 8211 with their help, you will get intense aromas and an irresistible taste you can use ready-made spices and / or greens and herbs that you can dry yourself.
Baked pork chop with mint, thyme and cumin
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