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Pork muscle, on the tray

Pork muscle, on the tray


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Place the whole mussels in the baking tray and sprinkle them with olive oil.

Prepare the batter by mixing the ingredients in a bowl. With the obtained emulsion we grease the muscles on all sides, with the help of a silicone brush.

Add a cup of water to the pan.

Cover the tray with aluminum foil and put the tray in the oven on a baking program with ventilation, at 210 degrees Celsius, for 70 minutes. 10 minutes before the time expires, remove the aluminum foil so that the steak acquires a light color and crust. In the last 2-3 minutes we take the sauce formed in the tray and sprinkle the pieces of meat.

We get a delicious, juicy and tender meat.

We served with natural potatoes and pepper salad baked in vinegar.



Pork tenderloin with plum sauce

We are sure that you will try this recipe several times because you will fall in love with it.

For the sauce:
2 tablespoons vegetable oil
150g chopped onion
2 finely chopped garlic cloves
50g brown sugar
70ml rice vinegar
70ml tomato sauce / ketchup
2 tablespoons soy sauce
2 teaspoons mustard seeds
1 teaspoon ginger powder
& frac12 teaspoon ground black pepper
2 cloves
800g plums, cut into quarters
1 piece star anise

For the steak:
2 tablespoons vegetable oil
2 pork tenderloin (not more than 450g meat)
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
Saute onion and garlic in 2 tablespoons of oil over medium heat for 5 minutes, stirring constantly. Add the rest of the ingredients, including the plums. Bring to the boil, reduce the heat and simmer. In 30 minutes the plums will soften, break and the sauce will thicken. Remove and discard the cloves and star anise.

Heat a pan over medium heat, add 2 tablespoons of oil, season the pork tenderloin with salt and pepper and put it in the pan. Saute for 7 minutes until browned on all sides.

Transfer the pork to a tray lined with foil and cover the mussels with a quarter of the plum sauce. Bake for 15 minutes. Turn the meat once, add a quarter of the sauce on top and bake for another 10 minutes. Remove the steak and leave it for another 10 minutes without cutting it. Serve with the remaining plum sauce.

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Grandma's recipes: Boiled pork tenderloin with spices

ingredients: 1 kg pork tenderloin, a clove of garlic, 1/2 teaspoon grated coriander, 1/2 teaspoon grated peppercorns, 1/2 teaspoon grated paprika, 1/2 teaspoon grated paprika, two bay leaves, a grated teaspoon of thyme, salt to taste, two glasses of red wine, a glass of water.
Preparation: the raw muscle is rolled in salt and spices ground in a mortar and left to soak for a day or two in the refrigerator before preparing it. Then place it in a bowl as small as possible, pour mixed water and wine over it, add the bay leaves and cover with baking paper or foil. Put in the oven over low heat and return periodically. When it is almost done, remove the foil to get the crust, and leave until the liquid has dropped almost completely. After it is ready, it is left to drain, cold, 2-3 hours, before being served.

Because it's delicious, we leave you here a wonderful recipe for pork tenderloin on the tray!


Mediterranean style pork tenderloin

1. In a bowl, mix the pork strips with harissa paste and orange peel, season well. Heat a teaspoon of oil in a pan, put the pork and fry for 5 minutes. Add the vegetables and let them penetrate well on the fire.

2. Mix the orange juice with the vegetable concentrate, until the resulting 400 ml (according to the instructions for preparing the concentrated vegetable cube). Bring to a boil over low heat, add the remaining oil and saffron, then the couscous. Stir, cover with a lid, turn off the heat and leave for 5 minutes. Then turn with a fork in the pot, mix well, then add the pork strips and vegetables.

Because it's delicious, we leave you here a wonderful recipe for pork tenderloin on the tray!


Pork tenderloin, on the tray - Recipes

This pork tenderloin in French dough "Dressed" in mushrooms, ribs and cheese certainly falls into the category of elegant dishes, tasty fire and very easy to make. Although, of course, it will be simple only if the dough is commercially available, because if you make it at home, the data of the problem changes a bit. But let's not get lost in the details from the beginning, we have plenty of time after that. So I go straight into the subject, letting you know that you need

500 g French dough,
1 pork tenderloin,
300 g mushrooms,
80 g smoked ribs,
1 small onion,
2 cloves of garlic,
dry white wine,
50 g of cheese,
2 eggs,
oil,
salt,
pepper.

First, of course, the preliminary preparations. Peel a squash, grate it and chop finely. Quickly wash the mushrooms, cut them into small cubes. Crush the ribs. Heat a little oil in a pan, sauté the onion, garlic and ribs. Add the mushrooms after about two minutes, lightly salt, quench with a little white wine and continue sautéing until all the liquid has evaporated. Set the mince aside in a bowl to cool (drain the oil as much as possible, leaving it in the pan)

Brown the muscle in a little oil on all sides (it may seem more practical to cut it in two or four). When it's ready, leave it to cool.

Put the cheese through the large-mesh grater, add it to the chopped mushrooms and ribs.

Beat the two eggs hard, pour about three quarters over the filling, keep the rest handy. Mix the filling well, season with salt and pepper.

Spread the dough a little (possibly cut into two / four pieces, if you have also divided the muscle). Prick it with a fork, so that it does not swell too much (or use the special tool). Put a layer of filling in the center, leaving the edges free, of course, place the muscle on top, put a little more filling on top. Roll carefully, sealing the edges with beaten egg.

Put the roll (s) obtained in the tray, prick a little more (preventively), grease the egg with it, brown it nicely, and put everything in the preheated oven at 220ºC. After five minutes, reduce the temperature to 180ºC and continue baking for another 20 minutes. Of course, the baking times and temperatures are relative, if you bought the frozen dough read the instructions on the package.

When it's ready, let the dressed muscle cool for about 10 minutes, cut it into fairly thick slices and serve it with a salad as you like (I had a horseradish beet, but of course it's just a suggestion) .

Variant? Too much to include here. I'm just telling you, for starters, that you can, of course, replace the muscle with other pieces of meat (for example, chicken breast). But make sure that the preliminary frying is practically complete, because you can't rely too much on the stage in the oven.

Then of course the fillings can vary, practically, indefinitely. A version with honey and green pepper I gave you earlier, I'm just telling you that next time I feel like trying a combination of sauteed spinach in butter, "dressed" with nothing roquefort or gorgonzola.

As for the wine of this pork muscle in the dough, it is clear that it must be red. But I would recommend a lighter one, not too full-bodied or too tannic, because it has no reason.


Pork tenderloin with wine sauce

Image from Pixabay

Pork tenderloin in wine sauce, is a traditional recipe, with a unique taste, slightly sweet, ideal for the festive holiday meal.

Ingredients for pork tenderloin with wine sauce: 1 kg (2 pieces) pork tenderloin, 1 chopped onion, 2 teaspoons dried rosemary, 2 teaspoons thyme, 1 glass of red wine, 1 glass of white wine, 1 glass of olive oil, 2 teaspoons brown sugar, a few strands of rosemary for decoration, salt, pepper.

Method of preparation: heat the oven to 5th gear (200 degrees Celsius). Cut the pork tenderloin into 2 cm slices. Season the meat with salt, pepper, rosemary and thyme. Put the oil, onion in a pan and place the pieces of meat on top. We pour the red and white wine. Sprinkle with brown sugar and cover the pan with aluminum foil.

Put the tray in the oven on high heat for 20 minutes. Remove the tray and place the meat on a plate. Drain the sauce from the pan, pour it into a saucepan and serve it with the pork tenderloin decorated with fresh rosemary. Red wine goes well with pork steak and red meat in general.


Video: 2 Διαφορετικές ΑΛΜΕΣ σε χοιρινό (July 2022).


Comments:

  1. Verrill

    This idea is just about

  2. Rasheed

    Wow, I spat on this blog about 3 months ago, sales did not think that someone was commenting here :) Actually, there is nothing to discuss from the proposed, for the sake of the test it was added;)) Will they seriously engage in this blog ...

  3. Gardashicage

    Me against.

  4. Teris

    What insolence!

  5. Gull

    I apologise, but, in my opinion, you commit an error. Write to me in PM, we will communicate.



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