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Rolled pork tenderloin

Rolled pork tenderloin


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Cut the pork tenderloin so as to obtain a thinner and whole strip.

Beat the meat on both sides. Finely chop the tomato and pepper, mash the garlic cloves and then finely chop them.

Mix the oil, tomato, pepper, garlic, thyme, paprika and vegetables.

Spread this mixture over the piece of meat then roll. Place the roll in a heat-resistant dish in which we put a little water and put in the oven over medium heat. After 30 minutes add the diced carrots and whole potatoes. If necessary add a little more. the water.

Leave in the oven until lightly browned.


Camelia Dodoiu recipe: Pork tenderloin with three flavors and vegetable garnish

She came up with her son's favorite recipe and conquered the three chefs. Her plate was the only one that emptied. "God bless you for cooking like this," said Chef Florin.

The pork muscles are shaped by removing all the skin and fat. It is cut into 3 strips in length starting from 3-4 cm from the thin end. Massage each strip with a little sunflower oil.

One of the strips is seasoned with salt and a mixture of black and pink peppercorns and dried thyme crushed in a mortar. The second strip is seasoned with salt, paprika and chili flakes. The third strip is greased with a brush with a mixture of 3-4 tablespoons of honey, grated peel and lemon juice.

The muscles are left to soak for 10 minutes, in the meantime the vegetables are washed and cleaned. Carefully weave the 3 strips of muscle and attach them to the skewer sticks.

Heat a non-stick pan that can then be put in the oven, put sunflower oil and fry the mussels over high heat on each side until golden brown. Put the pan in the preheated oven for 5-8 minutes at 190-200 degrees.

Cut the mushrooms into slices and place in a hot pan with a little virgin olive oil. In a pot with boiling water and salt, put the fennel slices and the sliced ​​carrot with the wavy cheese-slicing knife and let it simmer for a minute. Drain and place over the mushrooms in the pan.

In another pot of boiling water, salt and juice from a lemon, put the bouquets of broccoli for a few seconds, drain and eventually pull in the pan with the other vegetables.

Remove the muscles from the oven and let them rest for 5-8 minutes. Peel the tomatoes, clean them of the juice and put the seeds in the blender with a bowl next to the crushed and chopped garlic cloves, a few green basil leaves, salt and 2 tablespoons of extra virgin olive oil. They are put through a blender, the resulting sauce being put in the saucepan.

Place the meatballs on one side of the plate and the vegetables on the other, sprinkle with extra virgin olive oil and serve on a rectangular plate on which the plate with the steak is placed on one side, and the arrival on the other, along with a glass of wine. half-dry red.


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Marinated muscle

Many friends have asked me how to marinate various types of meat before putting them on the grill or in the oven / pan. And if it's good to do it or better not to bother. I answered them all according to their situation and according to their specific needs. This time I will answer in public, with a particular case that can be expanded, adapted, modified according to your imagination and tastes. This morning I made a pork tenderloin in the oven, which I had left to marinate from yesterday until today in a mixture of & # 8230but let me show you:

The spices I used: black pepper, green pepper, cumin. You can use anything from cloves, cinnamon or sage to anise or coriander, it is important to like the flavors and know that some spices are better suited to certain types of meat (for example, coriander and chicken are well understood, anise and the pig really loves each other and the lamb is melted for allspice and rosemary).

For marinating we also need an acidic solution, for example, citrus juice (I used orange and lemon, for a fresher flavor you can try the lime or if you like the slightly bitter taste you can put grapefruit juice, or in other cases , you can use a quality white wine). Because I like to use onions and garlic for marinating, I also used them here. Also, being a pig, I put bay leaves. The hot pepper is here because I like spicy food.

What have I done? First I cut the citrus fruits, after I rolled them on the table before, to break their alveoli and get as much juice as possible.

I squeezed them in a saucepan and left the shells with the juice.

I chopped the parsley (large, not small) and put it in the citrus juice.

I crushed the garlic, crushed the spices and chopped the onion. I put them in the same bowl.

I poured three tablespoons of extra virgin olive oil over them all, mixed them well, put a teaspoon of salt and put the muscle. I mixed it well, put the lid on the pan and left it in the fridge in the fridge for 16 hours.

During this time, the flavors, aided by acid, penetrated the flesh.

All I had to do was put the muscle on a baking sheet in the pan. I put it in the hot oven (200 degrees Celsius) for 20 minutes. You can do it either way on the grill (even in the grill pan). Be careful, clean the meat before cooking otherwise the spices, leaves, vegetables used will burn and spoil the taste of the meat.

I ate the muscle like my ancestors, only with peasant pita, on a wooden plate.

I don't have to brag but I have to tell you that the muscle was perfect, fragrant, juicy, terribly tasty.


Breaded pork tenderloin (rolled)

ingredients
A pork tenderloin (approx. 1 kg), 100 - 150 g smoked bacon, 1-2 semi-smoked or smoked sausages, 10 cloves of garlic, 5 tablespoons of oil, salt to taste, freshly ground black pepper, rosemary and other spices as desired to each.

Difficulty: Average | Time: 1h 30 min


Pork tenderloin in dough

There are many Recipes which I cook out of pure intuition, without reading the recipe somewhere. The recipe for muscle in dough, I adapted it after a delicious steak that I ate on a trip, and that remained in my mind. I tried to remember what ingredients it had and I reconstituted it as best I could.

To make pork tenderloin in dough you need only a little dexterity, a touch of inspiration and:

& # 8211 500 gr French puff pastry dough
& # 8211 a large piece of muscle fillet
& # 8211 an onion
& # 8211 400 gr of mushrooms
& # 8211 2 tablespoons sour cream
& # 8211 2 carrots
& # 8211 a yolk
& # 8211 salt and pepper
& # 8211 little oil

To start, heat the pan with a little oil and brown the pork muscle well on all sides. Of course, we wash the meat first, clean it of the ribs and salt it well. While our muscle is being tanned in the pan, blender the mushrooms together with the onion and carrots, so that it almost becomes a paste. When the muscle is browned, take the beauty out of the pan and let it cool. In the oil in which we fried the muscle, heat the onions, mushrooms and carrots. They will harden quickly, just keep the mixture on the fire for about 5 minutes. Then add sour cream, salt and pepper to taste.

Spread the puff pastry, grease with mushroom paste and sour cream, place the muscle over it, wrap it with the dough and then grease it with a yolk, then put it in the oven for about an hour, on the lowest step of the oven. You will notice when the muscle is ready, if you insert a toothpick deep into the muscle, through the dough… and it comes out clean.

CAREFUL: this is a little steak in the blood, but it depends a lot on the thickness of the muscle. Mine was thin and penetrated very well from browning. But if it is very thick, it can be put in a tray with a little water and put in the oven after browning, before being put in the dough.

We served it with mashed potatoes (which we made with parsley butter, a very good choice, a tasty butter prepared by Napolact) and hot pickles.


Baked pork tenderloin with garlic and herbs

Season the muscle with salt and pepper and place it in a baking tray.
Peel a squash, grate it and squeeze the juice. Then add the olive oil and mix well. Grease the muscle on all sides with this paste.

Put the meat in the oven for 20 minutes, turning it halfway. The steak is ready if a meat thermometer reads 68C. Remove the meat to a plate and leave it covered with foil for at least 10 minutes.

Meanwhile, place the pan in which it was cooked on the stove, over medium heat. Pour the white wine and bring to the boil, scraping the burnt pieces from the base of the tray with a wooden spatula. Bring everything to a boil until a sauce is formed.

Serve the steak with this sauce.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Stuffed pork

Pork is very easy to prepare, it is very delicate and rich and it tends to be enjoyed by everyone, especially the children of the house, because it is a very delicate meat.

  • 12 very thinly sliced ​​pork fillets.
  • 2 small red peppers fried and cut into strips.
  • 300 grams of chopped spinach.
  • 4 carrots cut into squares.
  • 400 grams of tomato sauce (homemade or industrial tomato sauce).
  • 2 cloves of garlic without skin and chopped.
  • 4 medium potatoes without skin and cut into squares.
  • A beaten egg for a French steel.
  • 200 grams of olives stuffed with peppers cut in half.
  • 150 ml. of white wine.
  • 250 ml. of mineral water.
  • Extra virgin olive oil
  • 3 teaspoons ground parsley
  • A pinch of ground black pepper.
  • A pinch of cinnamon powder.
  • salt
  1. I peppered the pork fillets and set aside.
  2. In a pan, with a little oil, chop the spinach, along with the garlic cloves, a little salt and soften the heat for 5 minutes.
  3. Beat the egg, make a French omelet, cut into 12 strips and set aside to fill.
  4. On each pork tenderloin we have a slightly frothy spinach, a few strips of pepper, a piece of French omelette and roll the fillets that tie them with a small wire so that they do not come off.
  5. Once they are bound, put them in a pan with a little virgin olive oil.
  6. We pray well on both sides.
  7. In a saucepan, place the stuffed pork tenderloin fillets and add the diced potatoes, carrots, olives, tomato sauce and cook on low heat for 5 minutes.
  8. Then add water, wine, chopped parsley, cinnamon powder and cook over low heat for 40 to 45 minutes.
  9. Remove from the heat and serve everything in a pan or tray to take to the table and arrange it in individual plates.

Thin pork castrated with pineapple sauce

Pork cheese is very delicate, and the recipe we offer is easy to prepare and very tasty.

  • A teaspoon of pork a kilogram
  • A box of pineapple in large juice.
  • Extra virgin olive oil
  • A glass of white wine.
  • A pinch of salt.
  • A pinch of ground black pepper.
  • 8 cloves of garlic without skin and chop.
  • 150 grams of skinless and chopped almonds.
  • Fluffy potatoes, (half a bag of 4-serving Maggi potatoes).
  • 2 teaspoons chopped parsley
  • Half of the pineapple slices.
  1. Open the pork in the form of a book to put the filling inside and set aside.
  2. At the time of filling, we leave the worst part for us inside.
  3. Open the pineapple tin and drain it, reserving the juice.
  4. Half of the pineapple wheels will be for the filling, the rest of the pineapple will be for the sauce and we will cut it into pieces.
  5. We make the mashed potatoes according to the steps indicated in the instructions of the stone package, so that to become thick we will put half of the amount of liquid it indicates, water or milk.
  6. Once we have the donut ready, reserve it for filling.
  7. To prepare the filling, put the garlic cloves, almonds, parsley, half of the pineapple slices in the blender bottle and eat well until it forms a dough.
  8. Mix the filling with half of the mashed potatoes.
  9. Put the pepper on both sides.
  10. Then we put the mixture we prepared in the open meat and carefully go for a run.
  11. Once we have rolled it, tie the lemon with kitchen wire so that the filling does not come out.
  12. In a cauldron I put a small plate of olive oil to heat to stew the lemon on both sides.
  13. Once golden, add the glass of white wine and turn up the heat so that the wine evaporates.
  14. Then I added the pineapple juice, a pinch of salt, the pineapple pieces that I reserved and cooked over low heat and covered for 45 minutes.
  15. Remove the star from the boiler and arrange it in a bowl or tray.
  16. Then mix the sauce with the blender and serve it over the pork muscles.
  17. Pork can be accompanied by a garnish of vegetables, golden potatoes in squares, rice.

Pork with honey and spices

To prepare this recipe, we will cut a pork spoon into squares, because pumpkin is a part of pork that is very delicate once we cook it.

  • One tablespoon of pork cut into squares or taquitos.
  • Extra virgin olive oil
  • Black pepper.
  • Shawl.
  • Half a cup of wine vinegar (coffee size).
  • 100 ml. of red wine.
  • 6 tablespoons honey
  • A meatball pill.
  • A tablespoon of ground cumin.
  • A teaspoon of curry
  • A teaspoon of sweet paprika
  • A pinch of ground black pepper.
  • A pinch of salt.
  1. I peppered the pork squares.
  2. Put oil in a frying pan and keep a little pork everywhere, remove it when it is golden brown and set aside.
  3. In a bowl or bowl put the vinegar, wine, honey, cumin, curry, paprika, a little ground black pepper and a little salt.
  4. Mix well to mix well.
  5. Then pour the preparation over the pork I cut, mix and return to the fire in a pan or in a cauldron.
  6. Cook for about 15 minutes on low heat and cover frequently with stirring.
  7. We have the pork and the sauce in a tray or in a pan, to present it hot.

Pork with honey can be served with a garnish of vegetables, a salad, rice, golden potatoes or mashed potatoes.

From NatureVia we wish everyone a Merry Christmas! Christmas Recipes Christmas Recipes Christmas Recipes


Method of preparation

Prepare 2 strips of pork breast about 2, 3 cm thick. Season with salt and pepper and roll in a snail shape, fix with skewers and place in an oven tray.

Next to the meat, place new potatoes seasoned with salt and pepper, then season the whole dish with Unisol Oil with herbs & # 8211 rosemary, oregano and basil.

In order not to dry the meat and to keep the moisture of the preparation, a glass of water can be added to the tray. Put the preparation in the oven at 190 ° C and it is ready when the meat is easily penetrated with a fork.


We cut the piece of muscle so as to obtain a longer and not very thick strip (see photo). I beat the meat as well as I could on both sides. I seasoned the meat on both sides with vegeta, paprika, pepper, garlic powder, thyme.
I placed the slices of bacon on an aluminum foil. I placed the piece of meat on them and rolled them with the foil. I got a big roll that I split in two.

In a heat-resistant dish I chopped onion, carrot and celery, I placed the two rolls over which I threw a few more pieces of chopped vegetables, I put water and wine, I covered with a lid and put in the oven over medium heat until -they blushed.
I left the meat in the oven until it browned more because that's how we like it.


Rolled pork tenderloin - Recipes

In today's article I will tell you how I prepared a pork tenderloin, very fragile and delicious, which once taken out of the oven, will not stay on the table for long. I assure you. This recipe is very simple, fast, fast, big head, because we have a mu & # 537chiule & # 539 de porc & ndash adic & # 259 mu & # 537chiul cell paravertebral (to the left and to the right of the animal's spine). Each animal has two such muscles. They are easily recognizable by their elongated shape and very soft and tender flesh. These muscles usually have a much faster cooking time than other types of muscles. & ldquoMu & # 537chiule & # 539ul & rdquo it is basically the finest pork or beef.

We were still looking for sophisticated recipes to find the best way to go. I don't deserve to be tormented and overly spicy.

It was so soft and good it was received, and that pink spot in the middle shows how well it was cooked and how juicy it is! You don't want to bake too hard and dry it too dry.

Ingredient:

  • 1 mu & # 537chiule & # 539 de porc
  • 2-3 tablespoons olive oil
  • 40 gr butter
  • coarse sea salt & # 259 & # 537and pepper to taste
  • aromatic herbs: dried thyme, fresh rosemary & # 259t

Wash your eyes well and dry them with a paper towel. Pour 2-3 tablespoons of olive oil over it and massage it well and carefully with love and care, not to worry. 259 & # 537i is not even peppered & # 259 & icircn at this time.

Next, heat a larger pan well with a thick bottom and place it on the muscle. You will start a restless agitation and don't be scared, everything is normal, just turn on the hood and open the window and open the window.

Keep the cube fixed for about 2 minutes on each side, then quickly remove it to a tighter baking tray and sprinkle quickly with coarse salt and pepper. proasp & # 259t r & acirc & # 537nit. Add a few rosemary leaves and thyme, and at the end put a few pieces of butter on top.

Place the tray in the preheated oven at 180 degrees Celsius and bake in the oven for a maximum of 10-12 minutes.

Soft. Juicy. Pink. & # 536i good. Very good. The meat melts literally in your mouth.

Don't forget to pour the sauce from the tray on top of it as it is served! Great appetite!

If you liked my recipe, show it to your friends! Click LIKE & SHARE!

If you found this web page and want to post it on social networks, use the hashtag #diaskitchen & Icirc & # 539i thank you!

| Dia & rsquos Kitchen is the legal copyright holder of the materials on this blog, which may not be used or published without the written consent of the author |

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Recipe. Pork braided muscle with cheese sauce and soté vegetables

The braided muscle will delight your taste buds every time. And if you put a gorgonzola and mozzarella sauce next to it and some soté vegetables, you will be delighted with the results. Not to mention that the family will definitely ask you for a double portion, and you can't go wrong with the guests.

This dish is simple, baked and uses just a little olive oil. Angi Cobuț tells us, below, what we need for this recipe, but also how to prepare it.

Ingredients for the sauce:

Cut the muscle along its length into three pieces and knit, season with salt and pepper and then place in an oven tray on which I put baking paper. Sprinkle a little olive oil and put in the hot oven at 220 degrees for 25/30 minutes.

In a pan put a little olive oil and a tablespoon of butter, ready-cut and chopped vegetables, salt, pepper and oregano. We married them with the advice to stay & # 8222al dente & # 8221.

In a pan, over low heat, put a little butter and olive oil, put the cheeses we have chosen and turn until you get a homogeneous composition, then add 200 ml of liquid cream and if the composition seems too thick you can add milk. Add salt, pepper, nutmeg, stir continuously for two minutes after which it can be served.



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