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After so much cheese, it's worth "moa", I mean lioness, some meat .... so look at the "buttons" preparing some meat ....
- 700-800 g of fresh pork muscle
- 300 g ham (prepared by me)
- 800 g new potatoes
- 2 heads of new garlic
- Cosmin pork spices
- 50 ml oil
- 1 cup water
Preparation time: over 120 minutes
RECIPE PREPARATION Breaded pork tenderloin with ham and garlic with new potatoes:
We cut the pork muscle and season it, we leave it for 1 hour with the spices on it. The larger cut potatoes greased with oil, seasoned with salt, pepper and thyme and we leave them for 1 hour. We cut the ham into thinner slices, we cut it and garlic cloves, spread the muscle, place it in a yena bowl and surround it with potatoes, pour the juice left over from the potatoes and moss, while it was resting. Pour a cup of water and bake for about 90 minutes, over medium heat.
you lick your fingers what kindness comes out ...
Here is a very quick recipe that doesn't give you too many hassles. If you want to impress with a pork tenderloin, fragrant and tender, try this recipe and you will certainly not fail. I especially recommend it to gentlemen, if they want to cook a romantic dinner in the month dedicated to women. Yes, we know, it's also man's day on May 5 and we need a little attention there. So, if you want to be rewarded, get to work!
- 1kg pork muscle
- 800g potatoes
- 100g mushrooms
- 400g green beans (frozen)
- 50g sour cream (1 tablespoon tip)
- 1/2 teaspoon Dijon mustard
- 1 small onion
- 3 cloves of garlic
- olive oil
- salt and pepper
- 50 ml white wine (optional for meat)
After the potatoes have been put in the oven, transfer them to the muscle. Wash, cover with a napkin to dry and cut into 4 pieces.
Fry in a Teflon pan, without oil, over high heat on each side for 1 minute, ie a total of 6 minutes. This process helps the meat stay soft in the middle and not as hard as pork is usually done due to the fact that it is not very fatty.
You can also start preparing the sauce 20 minutes before removing the meat from the oven. Onions and mushrooms are cleaned and washed and then sliced. Put in a hot pan with 1 tablespoon of olive oil.
Cook for about 10 minutes, then add sour cream and Dijon mustard, pepper, salt and a little water, about 60 ml (7-8 tablespoons). Leave on low heat, covered with a lid for 3-4 minutes.
Put the green beans in a hot pan with 1 tablespoon of olive oil. After the water has evaporated, add the 3 cloves of finely sliced garlic.
Keep on low heat until the beans are slightly browned.
The pieces of muscle are sprinkled 10 minutes before they are ready, with 50 ml of white wine. A madness!
And that's it.
The pork muscle is cut into slices, about 3 slices in one piece and put on a layer of saw beans. Add the sour cream sauce with mushrooms and serve with baked potatoes and lettuce.
If the sauce is too thick (it thickens if not served immediately) you can add 2-3 teaspoons of water. Thanks to this sauce, the pork tenderloin will be very aromatic and tasty.
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Peel the garlic and keep the puppies whole. The raw muscle is grown from place to place and garlic cloves and small slices of smoked ribs are introduced.
Put the muscle to grill for a few minutes on each side, then place in the oven in a pan with oil, bay leaves, salt and pepper. Sprinkle with red wine from time to time and leave in the oven for 30 minutes. When ready, cut into slices.
The dish is served hot or cold, with french fries or puree.
Baked pork muscles
This summer I didn't eat much pork so, this weekend, I really felt like cooking pork in the oven. Simple and tender, as I always prepare it, breaded in abundance with ham and garlic, seasoned with thyme and watered with red wine, accompanied on the plate by a delicious garnish of peasant potatoes.
For the preparation you need the following ingredients:1 kg pork muscle 50 g bacon, cut into thin slices 2-3 cloves of garlic, cut into thin slices 200 ml red wine 200 ml water 50 ml vegetable oil 1 teaspoon thyme salt and ground pepper.
Preparation of baked pork muscles: Make holes (with a sharp knife at the top) on the entire surface of the muscle, in which you insert slices of bacon and pieces of garlic. After breading the muscle, season it with a pinch of salt and pepper on both sides. Then sprinkle the thyme, also on both sides of the muscle.
Place the meat in a pan, pour the oil and water over the muscle, then place the pan in the preheated oven at 180 degrees.
After 30 minutes, remove the tray, turn the muscle on the other side and leave the steak for another 30 minutes.
When the last 30 minutes have passed, it's time to put the red wine. So, take out the tray, pour the wine over the meat, raise the temperature to 200 degrees and leave the steak in the oven for another 1 hour. Sprinkle the meat every 15 minutes, in abundance, with sauce from the tray.
After keeping it in the oven for 200 hours at 200 degrees, turn off the heat and the pork muscle is ready to be served. Take it out on a plate, cut it into thin slices and serve it with peasant potatoes (or, if you prefer, mashed potatoes, french fries, baked).