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Baked pork tenderloin with potato garnish

Baked pork tenderloin with potato garnish


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1. Peel a squash, grate it and squeeze the juice.

2. Peel the garlic and put it in a mortar. Grind, then add salt, pepper, coriander seeds and thyme. Put 3 tablespoons of olive oil and rub well until you get a paste.

3. Rub the muscle with the paste obtained. Leave to soak for a few hours.

4. Sprinkle with strands of bacon. The 2 pieces of meat are woven in two and tied with kitchen thread 3-4 times to keep their shape.

5. Put the mussels in a pan, add a glass of dry white wine and 7 tablespoons of olive oil. Place in a well-heated oven for about 1 to 40 minutes. The roast in the oven must be sprinkled from time to time and whenever the juice decreases, hot water is added to prevent the fat in the pan from burning.

6. Peel the potatoes and cut into cubes as for the puree.

7. Boil in a saucepan with boiling water. Leave for 10-15 minutes and drain.

8. Put the potatoes, oil and spices in a heat-resistant tray. Bake for 25-30 minutes until golden.

9. When the steak and potatoes are ready, arrange them all on a plate. We served them with pickles.


Let's cook the tenderest roast pork with wine and garlic. Special recipe for New Year's table

Ingredients for baked pork steak with wine and garlic

  • 2 pieces of pork (pork chop, neck or shoulder, 250-300 grams each)
  • 4 large cloves of garlic
  • 2 tablespoons lard (or obviously oil if you haven't cut the pork for Christmas)
  • 1 cup dry white wine
  • 1 tablespoon mixture of rosemary, oregano and, optionally, depending on how fast you like to eat, hot pepper flakes
  • 2 bay leaves
  • Salt, pepper to taste

The ingredients shown are, as you can see, for two servings. Extrapolate the quantities for how many servings you need to put on the New Year's table if you "risk" having guests in the midst of restrictions imposed by World War III unleashed and sustained with rage. SARS-CoV-2 coronavirus

How to prepare roast pork with wine and garlic

- Beat the meat with the “ax” of the schnitzels, but do not crush it, do not thin it as for the schnitzels, just “tenderize” it, especially if it has stinginess.

- Season the meat with spices, salt and pepper to taste.

- Put the pieces of meat in a large tray, add lard or oil, bay leaves, wine.

- Crush the garlic cloves whole, with the width of the knife, to keep their flavor and spread them over the pieces of meat.

- Preheat the oven to medium heat to 190 degrees Celsius.

- Cover the tray with aluminum foil and put it in the oven for 45 minutes.

- Remove the tray from the oven after 45 minutes, carefully remove the foil on one side from the hot steam.

- Increase the oven temperature to 210 degrees Celsius, over high heat. Put the tray back in the oven, turn the meat for 8-10 minutes on each side, until evenly browned.

- At the end, if the sauce has dropped too much, add half a cup of wine.

- Pork steak with wine and garlic "goes well" with baked potato garnish and beetroot salad with horseradish or pickles, to taste.


Baked potatoes with cheese & # 8211 an excellent garnish for a pork steak

I recently tried an interesting recipe and I am very happy with what came out. That's why I decided to share the recipe with you. Baked potatoes with cheese go very well with a steak of pork, beef or chicken.

Ingredient:

  • 1 kg of potatoes
  • 3 eggs, 125 gr sour cream
  • 50 gr grated cheese
  • 2 teaspoons butter
  • Ground salt and black pepper (to taste)

Method of preparation:

Put the potatoes to boil, in a pot with water and a little salt. Let them boil until soft. After they have boiled enough, peel them, season them with salt and pepper and pass them as for puree.

Put the mashed potatoes in a larger bowl. In another bowl, beat the butter with the yolks and sour cream, use a mixer. After mixing the ingredients well, add the grated cheese.

Mix well. Add the mashed potatoes to the mixture. Mix again with a mixer.

Separately, beat the egg whites. Then add the egg white foam to the mixture of potatoes, cheese, yolks and sour cream. Mix well.

We lined a large tray with baking paper. Put the potato dough in a bowl and choose the appropriate head. Form small donuts from the potato dough.

Put the tray in the preheated oven at 220 degrees, for about 10 minutes. The baking time can vary from one oven to another, so it would be good to check from time to time if the potato dough is baked.

Because they are already cooked, the potatoes do not have to stay in the oven for long. When they are ready, take them out of the oven and serve them with a pork, beef or chicken steak. Good appetite and increase cooking!


Pork tenderloin braided with potatoes

My husband, a declared carnivore, has to eat meat at least once a day, so I complied. One evening I cooked a wonderful pork tenderloin braided with potato garnish for dinner. I used a magic bag but the muscle can be cooked, of course in the traditional way.

For 2-3 servings we need:

& # 8211 2 pork muscles, long on the back

& # 8211 4-5 diced potatoes

& # 8211 1 Knorr magic bag

(or if you do not use a magic bag: spices: pepper, salt, paprika, thyme, basil and 2 tablespoons olive oil)

We wash the muscles and prepare them for braiding. I do not cut 3 separate strands but leave a common end.

We then braid side by side, like a ponytail. At the end we catch him with a toothpick.

We prepare the magic bag where we first put the muscles and mix them with the spices. Then we add the potatoes, like a bed on which to rest the muscles.

We tie the bag, drill it a few times with a toothpick and put it in the oven for 40 minutes.

The spices attached to the magic bag leave a sauce in which the potatoes and meat will boil allowed.

The portion in the picture is large enough for one person, but who can stand in front of a hungry husband? :))


Pork tenderloin on the tray

Pork tenderloin in pistachio crust. Place the muscle and put it in the oven at 200 degrees for 40 minutes. Smoked pork tenderloin, a traditional recipe, without preservatives, only meat and spices. It can be made without smoking, just boiled and seasoned. Pork roll 26 recipes: Pork roll, Pork roll, Pork roll with baked vegetables, Pork roll with mushrooms and cheese, Roll from. Pork tenderloin roll recipe. Pork tenderloin stuffed with sausages at Slow Cooker Crock-Pot 5. VIDEO Rabbit meatball recipe at Crock Pot by Jamila Cuisine. Baked pork neck with lots of tomato and garlic sauce, served with mashed potatoes and pickle salad.

Perfect for a festive meal. Translation of this page Shanghai Chicken.


Baked ribs with potatoes and mushrooms - a food as simple as it is good!

Baked ribs with potatoes and mushrooms. An easy to prepare dish, perfect for a family lunch or dinner with friends.

INGREDIENT:

METHOD OF PREPARATION:

1. Marinate the ribs. Cut them into portions, then add salt, pepper, oregano, crushed garlic and mayonnaise. You can use oil instead of mayonnaise. Mix the ribs very well and leave them to marinate.

2.Cut the onion in half into rounds, and the mushrooms - medium-thick slices.

3. Heat the pan with oil, add the onion and simmer until translucent. Then add the mushrooms and fry the vegetables for another 2-3 minutes. Mushrooms and onions can be used raw.

4.Cut the potatoes into slices, quarters or slices.

5. Grease the pan or baking tin with butter, place a layer of onion with mushrooms, then add the potatoes and season with salt and pepper. You can add paprika or pumpkin, experiment!

6. Place the marinated ribs, pour the water and put the tray in the preheated oven at 180 ° C for 40-50 minutes. If the meat starts to brown too much, cover the pan with foil. The last 10 minutes you can set the temperature to 200 ° C.

An extraordinary lunch of garnish and meat cooked together. All the ingredients soaked up the tastes and flavors. A quick recipe, but so tasty.


Baked bacon - tastier than meat!

Baked meat bacon - tasty breast! It is served hot with potatoes or any garnish, but it is very tasty and cold as an appetizer.

INGREDIENT:

& # 8211 ¼ teaspoon of ground bay leaves

& # 8211 1½ teaspoon with coarse salt tip

& # 8211 1½ teaspoon with the tip of pepper mixture

METHOD OF PREPARATION:

1. Cut the breast into pieces.

Advice. Choose bacon with thick layers of meat. If you can't find it, then you can add large pieces of boneless ciolan.

2. Mix the salt with black pepper, bay leaves, garlic given through the press and water.

3. Make 4 incisions with a knife on both sides of the pieces and on top, fill the holes with a mixture of spices and rub the bacon on all sides with the remaining aromatic composition.

4. Place the pieces of breast on foil, wrap them and let them marinate for at least 1 hour or overnight in the refrigerator.

Advice. If you don't have time, you can put the bacon in the freezer, then take it out when you need it and put it in the oven.

5. After that, put the form in the preheated oven up to 200 ° C for 1-1.5 hours, depending on the thickness of the breast piece. Allow to cool in foil.

Advice. Also, before shaping the oven, you can add potatoes, with or without peel. They will be very tasty, soaking the aroma and taste of spices and bacon.

The aroma is incredible, the look & # 8211 is great, and we don't even mention the taste! If you have any pieces left, you can wrap it in foil and put it in the freezer, then cut it into very thin slices and serve the bacon with soup.


Baked pork tenderloin with cheese and vegetables

When I was little, my mother often cooked pork tenderloin, either plain, in the oven, which she then gave us cold, for breakfast, or with various fillings as an appetizer at festive meals.

I wasn't a whimsical child, but since I know myself, I haven't been very friendly with meat, so I wasn't very happy when I received muscle for breakfast.

Arriving at my house, I began to appreciate its qualities: the pork tenderloin is easy to prepare, does not require long preparation time or complicated maneuvers and especially it is always very fragile.

In addition, it is also very versatile. You can put it in the oven so whole or you can fill it with anything you have at hand, from sausages, minced meat to vegetables. You can serve it cold or hot, instead of breakfast sausages or steak for lunch.

If you take care to cook it correctly and not leave it in the oven for hours, the muscle will always be extraordinarily fragile without beating it with a hammer from the schnitzels as I saw some housewives do. You really don't need that.


Baked pork tenderloin recipe with all the secrets

Pork tenderloin baked in the oven step by step with all the secrets for a juicy steak, soft to melt in your mouth. What internal temperature should a properly cooked pig's mouth have? How do we cook pork tenderloin in the oven?

This pork leg is one of the pieces we really like. Very often I cook, especially for the more special days. If it is found correctly, how will you do it after doing what you will read all the following information from your cell? Pork is obtained no & # 537te steaks without & # 539ionale, very tender, very juicy & very tasty.

Pork tenderloin is a very lean meat, the weakest of all pork. It does not contain any fat, so it is more sensitive to cooking. In short, if you don't know how, you have every chance to turn the finest piece of pork into a piece of bone, strong. f & # 259r & # 259 gust. There are two approaches: the first, to add a lot of thickness, and the inside and the outside. Kind of like I did with baked pork tenderloin stuffed with powder and stuffed with charcoal paste (click on the link for the recipe). I have also seen variants with bacon, bacon, etc. The second and most definitely the most correct way is to learn how to eat a pig's mouth without destroying it. & # 536and this will be done in the following.

  • 1 piece of mussels 750-800 grams
  • 1-2 tablespoons oil
  • salt & # 537i fresh pepper & # 259t m & # 259cinat
  • 1-2 cloves of garlic
  • 3-4 thyme branches
  • Optional: 30 grams of butter

How to prepare pork tenderloin in the oven

Muscle training

1. To show my pig's leg, it's a piece of 750 grams and left about 700 after shaping. That means 175 grams of meat / portions, in my opinion, enough. I just don't eat empty meat, we put a garnish, a salad next to it, which leads to getting some portions. The meatball, like any other meat that is to be fried, must be taken out of the fridge one hour before we start cooking, as return to ambient temperature.

2. The first step: with a very sharp knife, removing the white membranes, quite hard, from the surface of the flesh. If we do not remove this connective tissue, our pig's leg may deform during cooking. In addition, all these pieces are quite difficult to chew, with an unpleasant texture. We take care not to penetrate the meat, to cut only what we do not want in our steak.

3. To show our pig's muscle after we cleaned it well of our skin.

Browning of the muscles

4. Turn on the oven and fix it at 190 & degC without ventilation, respectively 180 & degC with the fan. Meanwhile, season our pork tenderloin with salt and pepper all over the surface. Heat a large skillet or a pan with a thicker bottom over medium-high heat. I preferred t & # 259vi & # 539a, because the length of the muscle was larger than the diameter of the largest tiger I had in the house. However, it is quite useful to have a pot that can be put in the oven (without plastic containers). Once & # 259 & icircncins & # 259 pan / t & # 259vi & # 539a, ad & # 259ug & # 259m oil, & icircl l & # 259s & # 259m s & # 259 se & icircncing & # 259 very little & # 539in & # 537i ad & # 259ug & # 259 537chiule & # 539 de porc. We quickly brown the muscle, 1-2 minutes on all sides.

Don't think that this browning process is optional! It is important for cooking, but first and foremost for taste. The brown crust on the surface of browned foods is the result of transformations in proteins exposed to high temperatures (Maillard reaction). Not only do they color, but they also develop special taste properties. More directly and as clearly as possible, Gordon Ramsey said: & rdquoNo color, don't taste! & rdquo (It's not color, it's not taste!)

Baking in the oven

5 & Icircl a & # 537ez & # 259m la o & icircn & # 259l & # 539ime medio. For a weight of 700-800 grams, leave it in the oven for 20 minutes or until it reaches the desired degree of cooking. The smaller pieces, of 500-600 grams, will be ready in 17 minutes and the individual portions (175-200 grams) will be ready in 13 minutes.

As far as I'm concerned, for me the muscle is ready when it has an internal temperature, measured with an instant reading thermometer of 62 degrees. The most scrupulous can still reach 70 degrees, but I don't recommend breaking my head more than that. The more you eat, the more our pig's muscle will become stronger and more bony. It's a very lean meat, it doesn't have a bit of fat to keep it juicy, so it's a big NO for the excess muscle. The inside of this pork leg should be pink, then it is really tender, tasty and juicy.

C & # 259rnii rest

After we take it out of the oven, the muscles rest on the tray and rest for at least 10 minutes. Optionally (highly recommended) we can add 30 grams of lard, small pieces of pork, over our pork tenderloin, and small pieces. We can also add 1-2 cloves of lightly crushed garlic with a knife blade, thyme remnants and other spices. I add 1 tablespoon of whole fennel seeds, which go perfectly with the pork. The butter will melt and form a sauce with the juices from the tray. During the obligatory period of rest of the muscle, we turn it a few times and sprinkle it with the very fragrant sauce.

SERVE

After resting, the muscle is cut into slices about 3-4 cm thick. Serve hot, with your favorite garnish and a salad. This time, we opted for one garnish with mashed potatoes & # 537i a salad & # 259 of peppers cop & # 539i. It was a delight and the meat actually melted in my mouth. More ideas for gaskets you will find with a click here.

May it be useful to you! Other recipes with pork find it by clicking on the picture below.


Pork tenderloin braided with potatoes

My husband, a declared carnivore, has to eat meat at least once a day, so I complied. One evening I cooked a wonderful pork tenderloin braided with potato garnish for dinner. I used a magic bag but the muscle can be cooked, of course in the traditional way.

For 2-3 servings we need:

& # 8211 2 pork muscles, long on the back

& # 8211 4-5 diced potatoes

& # 8211 1 Knorr magic bag

(or if you do not use a magic bag: spices: pepper, salt, paprika, thyme, basil and 2 tablespoons olive oil)

We wash the muscles and prepare them for braiding. I do not cut 3 separate strands but leave a common end.

We then braid side by side, like a ponytail. At the end we catch him with a toothpick.

We prepare the magic bag where we first put the muscles and mix them with the spices. Then we add the potatoes, like a bed on which to rest the muscles.

We tie the bag, drill it a few times with a toothpick and put it in the oven for 40 minutes.

The spices attached to the magic bag leave a sauce in which the potatoes and meat will boil allowed.

The portion in the picture is large enough for one person, but who can stand in front of a hungry husband? :))