Traditional recipes

Breaded pork tenderloin

Breaded pork tenderloin


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The pork tenderloin is washed and then raised in several places, taking care not to cut the meat down. We place the pork tenderloin on an aluminum foil, season it with salt and pepper to taste and grease it well with a mixture of a few tablespoons of yogurt. and a few cloves of crushed garlic. In each cut we put a slice of tomato, one of kaizer and one of cheese. Sprinkle dill and rosemary and then wrap well in aluminum foil. Bake for about 45 minutes. lightly foil and leave for another 20-30 minutes. in the oven for good browning.

Serve with a garnish of mashed potatoes.


• 500 g pork muscle
• 6 cloves of garlic
• 250 ml wine
• 150 g diced kaizer
• a tablespoon of thyme
• a tablespoon of sweet paprika
• salt, pepper and oil

Wash the pork edge and clean the garlic with a knife, prick the pork muscle from place to place and in the holes formed we insert the garlic cloves and the kaizer pieces, then salt and pepper the pork muscle to taste on all sides.
The pork muscle is lined with paprika, after which we can pour over the muscles and a little oil to better catch the other spices. Cover the pork muscle with an even layer of thyme and put the seasoned muscle in the refrigerator, where we leave it for at least a few hours.
After the spices have left their taste in the pork muscle, we take it out of the fridge and put it in a yena dish that we will put in the oven.
We pour a glass of wine over the pork muscle and put it in the oven. From time to time during cooking we open the oven door and sprinkle the muscle with the sauce that forms.
Bake for about 45 minutes on medium heat (ie 175 degrees C), but the duration may vary depending on the type of oven.

Try this video recipe too


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Pork muscle in milk

Ideal: from a single pot prepare the steak, garnish and sauce. But what puree you will get, and what a sauce! You are warned! This is one of the best mashed potatoes I've ever made. Lemon thyme is also to blame, but in its absence, thyme or thyme will cope. And as usual, if there is meat left, the next day is just a good slice of salad or a cold plate.


Breaded pork tenderloin recipe & # 8211 tender and juicy steak, very easy to prepare. Beef is the best pork, it is a lean meat with low fat content. Not to be confused with the chop!

The muscle is small, weighing 500-700 g breaded pork tenderloin 3-4 people can be satiated, depending on the garnish that accompanies the steak.

Breaded pork loin it's a simple steak. It is breaded only with garlic and smoked bacon. We use smoked bacon in the house by my husband's relatives, but it is definitely found in any supermarket.

All the preparation breaded muscle does not last more than 5 minutes. That's why I love this steak. Not only because it is tasty, but also because it is very easy to make. You can find other tasty and easy to prepare steak recipes here: pork steak with tomato and garlic sauce, pork neck in the oven, pork chop in beer, pork chop in red wine sauce, pork chop breaded with cheese, apples and prunes, cutlet with French mustard sauce. Do a blog search for the word & # 8220porc & # 8221 and you will discover many tasty recipes. If you need inspiration for Christmas recipes, I invite you to discover here a lot of traditional pork appetizers, steaks, soups.

Breading a pork tenderloin is very simple: with a knife with a thin blade, well sharpened, make small notches in the piece of meat. They are filled with garlic and bacon, arranging the garlic inside so that it does not burn, to become bitter. Do not overcook! You don't want a piece of dried meat. But, don't leave it in the blood, like beef!

Now I let you see how to make breaded pork tenderloin and what ingredients you need:

INGREDIENT:

1 kg of pork tenderloin
100 g smoked pork bacon
100 g bacon / kaizer
5-6 cloves garlic
100 ml white wine
100 ml oil
1 teaspoon with dried thyme tip
salt
pepper

I cut the pork tenderloin with a sharp knife, from place to place. I filled the notches with slices of garlic and bacon.

I put the muscle in a heat-resistant dish. I seasoned it with salt, freshly ground pepper and dried thyme. I poured the wine and oil into the bowl, I put the rest of the garlic, the pieces of bacon and bacon next to the muscle, I covered it with a foil and I baked it in the preheated oven at 200 ° C for 30 minutes.

After this interval I removed the foil and let it brown on both sides.

I took it out of the oven, arranged the potatoes and the muscle on a plate and then ate with great appetite.


2 pcs. Pork tenderloin of 1 kg each
6 pieces carrot
4 pieces parsnip roots,
4 pieces parsley roots,
1 clove of garlic.
aromatic herbs,
pork spices,
salt to taste
6 pieces of smoked sausages
100 ml oil
for beetroot salad I used-
5 pieces red beets,
50 ml of olive oil,
1 tablespoon apple cider vinegar,
a little salt to taste
or horseradish root

1. Carefully prepare the mussels by making holes in them lengthwise and insert in them the carrots, parsnips and parsley, then on the width we make small holes in which we will insert the garlic cloves.
2. In the tray we put oil and make a bed of aromatic herbs with a little salt and place the muscles on the bed of herbs, then we cover them with aromatic herbs, spices and salt, we wrap them in aluminum foil, I used a tray with cover and put the pan in the oven at the right heat until nicely browned.
3. I wrapped the beets in aluminum foil, each separately and placed them in the oven to bake, it can be put in the large tray on the stove while the muscles are made so we will save gas and time, when the fork enters the beets means that they are ready, we take them out and peel them and then we put them through the small grater.
4. Using a small grater, add the horseradish root, then mix the beets with the horseradish, olive oil, salt to taste and apple cider vinegar.
5. Scrape the sliced ​​muscle, place next to it beetroot salad and lemon slices.

Try this video recipe too


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 size. 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 I 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 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.


Baked pork muscles

  • I took a one-kilogram piece of pork muscle and cut it in half and cut it from place to place so that I could insert thin slices of garlic.

I also spread some of the garlic slices through the tray, and with one part I spread the meat.

Then I seasoned the pork tenderloin with salt, marjoram and chilli and placed the pieces of meat in a tray that I greased with a little wok oil.

The tomatoes had done their job because such a good sauce came out that we licked our fingers.

The meat came out very tender and brown, and the taste, considering that I ate everything at one meal as I said above, well you will convince yourself of the taste by cooking it.


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Lili Ana, February 1, 2014

Lili Ana, February 1, 2014

Petrica Bratan, January 31, 2014

The wife has prepared your recipe - "Breaded pork tenderloin". It has a very pleasant taste (flavor). I recommend it to all those who wish, to enjoy this DELICACY. Good appetite ! . Ps: Thanks for the recipe.


Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.



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