How to cook pork tenderloin in a pan. Pork tenderloin - cooking recipes. Pan-fried pork tenderloin with mushrooms and wine
Due to its very high fat content, pork is considered the most nutritious food. However, the pork tenderloin does not apply to this statement at all. Cooking recipes, of which there are an infinite number, from time to time make it look like a purely dietary food. And how can the most delicate red meat be harmful, especially if there are protein compounds involved in the transport chain for delivering oxygen to the most peripheral parts of the body?
Fried pork tenderloin
This will require
What does pork tenderloin love? The recipes are simple, that's what. Everything will be here at once, including for a side dish. Two hundred grams of pork tenderloin - a plump medallion, preferably, but a cylindrically elongated one is also suitable, red tomato, large and fleshy, black pepper, a quarter of a red onion, olive oil, lemon juice, salt and a raw egg. Plentiful, isn't it? But what an exquisite and satisfying breakfast will be for a big, strong and healthy man!
Cooking
So, first you need to salt and pepper a piece of pork. Generously! At the same time, we put on the fire a saucepan for boiling eggs and a frying pan for frying meat. Pour olive oil into the pan and wait for it to heat up enough. It is necessary to fry the meat in a sizzling pan for about ten minutes on both sides (or on all - depending on which piece). Boil the egg after boiling for four minutes until soft-boiled or seven minutes to make it hard-boiled. While the meat is cooking, prepare the side dish. As thin as possible, chop the onion, add salt and pour lemon juice to beat off the bitterness and smell. Those who like "hot" or are not afraid to smell sweet in the morning on the subway can save a lemon for another occasion. Cut a tomato to the onion, pamper it all with olive oil, salt, pepper. So lay it on the front morning plate: a beautiful piece of fried meat, a salad of tomato and onion, and for decoration - a broken egg, also spoiled with salt and pepper. This is such a light pork tenderloin. Recipes, too, I must say, are not difficult.
Baked pork tenderloin
This will require
One pork tenderloin, soy sauce, freshly ground black pepper and chopped chili, Provence herbs, olive and butter, leek, garlic clove, honey, salt, rosemary, thyme and sage - by sprig, black peppercorns, a glass of white wine.
Cut the tenderloin into medallions of two centimeters, sprinkle with pepper and herbs, pour soy sauce and olive oil. Let marinate in the refrigerator for a couple of hours. Cut the leek into cylinders of three to four centimeters, and chop its greens as finely as possible. In a saucepan, pass its white part in butter until softened, then add the green part along with peppercorns. Salt. We pour wine. We evaporate the alcohol and collect this fragrant sauce to the end: a couple of chili pepper rings, crushed garlic clove, honey, herbs. Let it simmer slowly on the stove for another fifteen minutes. Then the branches of rosemary, thyme and sage must be removed. It's pork's turn. Fry each medallion in a dry frying pan evenly on each side and add to the stewpan with the leek to bring to readiness. This will take about ten minutes. Here is the finished pork tenderloin. The recipes for its preparation are complicated only by the abundance of special ingredients that you can simply buy once and almost forever in any supermarket - this applies to herbs, spices and olive oil.
Pork tenderloin is considered the best meat part. When properly cooked, pork is tender and slightly sweet, which gives the dishes a special piquancy. Pork tenderloin dishes are so appetizing that even the most demanding gourmet will not be able to resist them.
Unlike other parts of the animal, the soft tenderloin is ideal for frying in a pan. especially when there is a limited amount of time.
Ingredients:
- 400 g tenderloin;
- 2 times less eggplant;
- 150 g mushrooms;
- bulb;
- 1 sweet pepper;
- ½ head of garlic;
- 15 ml of soy sauce and balsamic vinegar;
- salt and spices.
Cooking method:
- Medallions are prepared from meat, half rings from onions, plates from mushrooms, and cubes from eggplant and pepper.
- The tenderloin is fried in portions and laid out on a plate.
- Next, eggplants with peppers and onions are fried, to which mushrooms are sent after 2 minutes.
- After 3 minutes, the meat returns to the pan.
- The contents are salted, seasoned and poured with a mixture of vinegar and sauce.
- After 5 minutes, the dish is served to the table.
Cooking jerky
If you choose a quality source product, then it will be impossible to break away from home-made jerky.
It is enough to prepare:
- 1 kg tenderloin;
- favorite spices and salt.
In the process:
- The meat is divided into 2 equal parts, which are salted and sprinkled with spices.
- The tenderloin is marinated in the refrigerator for a day, during which the meat is turned over.
- After the specified time, the meat is leaned back into a colander, where all the liquid should drain in 2 hours.
- Next, the product is sprinkled with fresh spices, wrapped in gauze and tied with twine.
- The tenderloin is dried for a week in the kitchen, in a convenient place under the cabinet.
How delicious to bake in foil
In the oven using foil, the already tender tenderloin is even more fragrant and softer.
You will need:
- 700 g of meat;
- ½ head of garlic;
- 15 g French mustard;
- a little soy sauce and sunflower oil;
- salt and spices.
Stages of preparation:
- Prepared from mustard, sauce and garlic gruel dressing, which is smeared with a piece of meat.
- The tenderloin is seasoned with your favorite spices and wrapped in foil.
- The meat is baked at a standard temperature for about 60 minutes.
Incredibly tasty barbecue
Loin barbecue lovers should take note of the tenderloin dish, which is considered dietary, but more tender.
For cooking you need:
- meat;
- yogurt;
- Cayenne pepper;
- lime juice.
Progress:
- The washed tenderloin is cut into large pieces.
- A hot sauce is prepared from yogurt, pepper and juice, which is poured over the meat.
- The dish is marinated for about 3-4 hours.
Pork tenderloin medallions
The dish is distinguished by its simplicity of execution and the delicate taste of lean pork.
For preparation it is enough:
- a piece of tenderloin;
- a little sunflower oil;
- salt and your favorite spices.
Sequence of actions:
- The meat is cut into slices up to 3 cm thick, which are sprinkled with seasonings and sprinkled with oil.
- Medallions are fried for 90 seconds on each side, after which they are laid out on a baking sheet, where they are salted.
- The meat is covered with foil and sent to the oven for 10 minutes, which will give the medallions more juiciness.
Delicate chops for the festive table
Chops under a golden crust awaken an incredible appetite and disappear from the festive table in an instant.
For cooking you will need:
- tenderloin;
- 2 eggs;
- some flour;
- piece of cheese;
- salt and spices.
Step-by-step instructions for creating a dish:
- Pieces are prepared from the tenderloin, which are well beaten off with the blunt side of the hammer so as not to disturb the structure of the meat.
- The eggs are beaten in a separate bowl.
- The chops are salted, seasoned and rolled in flour, and then dipped in the egg mass.
- Products are fried on both sides, after which they are laid out on a baking sheet, where they are sprinkled with cheese chips and sent to a hot oven for 7 minutes.
- On the platter, products are decorated with greenery to add festivity.
Prunes Roast Recipe
Pork tenderloin dishes in the oven are very diverse.
You can cook the original dish from:
- 600 g pork;
- 10 pieces. prunes;
- 10 g French mustard;
- ½ head of garlic;
- salt and spices.
When cooking:
- A layer is formed from the meat with the help of spiral movements with a knife.
- The resulting meat piece is beaten off.
- The inside of the future roll is smeared with mustard, salted, seasoned and covered with prunes halves.
- The roll is rolled up rather tightly, which is fixed with toothpicks, and then tied with culinary twine.
- The product is wrapped in foil and sent to the oven for 1 hour, 20 minutes before the end of which the foil unfolds to give the dish a golden brown.
Pork tenderloin with cranberry sauce
Pork tenderloin with sweetish notes is very harmoniously combined with cranberries, which give the meat a little sourness and richness.
To bring the recipe to life, you should purchase:
- ½ kg tenderloin;
- 50 g of honey;
- ½ cup olive oil;
- clove of garlic;
- a little garlic salt and dry mustard;
- 100 g of frozen cranberries;
- ½ cup lemon juice;
- a pinch of brown sugar.
To wow your guests with this delicious sweet and sour pork dish:
- The cutting is washed well.
- Salt and mustard are mixed in a bowl, after which the prepared meat is rubbed with the mixture.
- The oil is heated in a frying pan, in which the meat is fried on all sides.
- The pan without a handle is moved to an oven preheated to 200 ° C, where it is about 15-20 minutes.
- Olive oil and liquid honey are combined in a bowl, after which the meat is poured with dressing.
- After 10 minutes, the pork is removed from the oven and cut into pieces, which are laid out on plates.
- Before serving, the meat is poured with a sauce of cranberries, lemon juice, crushed garlic and sugar, which is pre-boiled over low heat for about ¼ hour.
Meat stuffed with mushrooms and cheese
Delicious pork tenderloin dishes are not limited to chops and medallions. Delicious and tender pork stuffed with mushrooms looks very elegant.
To perform a simple recipe, you need to take:
- 300 g of meat;
- 100 g of champignons;
- 30 g of cheese;
- the same amount of sausage;
- 1 bell pepper;
- 1 tomato;
- bulb;
- salt and olive oil.
Sequencing:
- The tenderloin is cut lengthwise and opened with a book, after which it is slightly beaten off and salted.
- Sausage is cut into slices, mushrooms - into slices, cheese - into pieces.
- Sausage, cheese and ½ mushrooms are laid out on the prepared layer, and then the ends of the tenderloin are chipped off with toothpicks.
- A salad is prepared from vegetables and the remaining mushrooms, which is seasoned with olive oil.
- On a baking sheet, stuffed meat is sprinkled with salad and sent to the oven for baking until golden brown.
Pork tenderloin is considered the most tender, soft and dietary meat. It cooks quickly and always tastes great.
We offer a couple of recipes for delicious pork tenderloin dishes that you will certainly like.
How tasty and quick to cook pork tenderloin in a pan?
Ingredients:
- pork tenderloin - 540 g;
- refined sunflower oil - 65 ml;
- freshly ground black and allspice - 1 pinch each;
- coarse salt - 2 pinches.
Cooking
Rinse fresh pork tenderloin with cool water. We wipe the moisture with napkins, cut the meat across the fibers into slices about one and a half centimeters thick and beat them off a little, hitting each piece covered with cling film several times with a culinary hammer.
We heat odorless sunflower oil in a heavy cast-iron pan and put slices of tenderloin into it. Let the meat brown for a couple of minutes on each side. Then we put the food on a plate, add some salt and pepper it with two types of ground pepper and we can serve it, adding, if desired, with fresh vegetables or simply seasoning with sauce.
How delicious to cook pork tenderloin in the oven?
Ingredients:
- pork tenderloin - 540 g;
- - 70 g;
- grain mustard - 40 g;
- lemon juice - 40 ml;
- sunflower oil without aroma - 40 ml;
- garlic cloves - 4 pcs.;
- a mixture of Italian dry herbs - 2 pinches;
- coarse salt and freshly ground black pepper - to taste.
Cooking
To begin with, we will tell you how to marinate pork tenderloin deliciously. To do this, rinse the meat with cool water, wipe it from moisture with a towel and flavor the chunk with coarse salt, pepper and dry aromatic Italian herbs. Rub the spice mixture over the entire surface of the pork and leave for a few minutes. In the meantime, mix grain mustard with honey and lemon juice, add peeled garlic cloves pressed through a press and mix. We rub the pork tenderloin on top with the resulting spicy mixture and place it for a couple of hours in a container suitable for marinating.
After the lapse of time, we spread the meat along with the marinade on a piece of foil folded in half, seal it as tightly as possible and place it on a baking sheet of an oven heated to maximum temperatures. After ten minutes, lower the temperature to 180 degrees and bake the pork tenderloin for another twenty minutes. Now unfold the foil and let the meat brown for another fifteen minutes.
The dish can be served both hot, cut into portioned slices, and as a component of cold cuts. In the latter case, let the meat slice cool down and cool it additionally for several hours in the refrigerator.
There are practically no parts in the pork carcass that would not be used for cooking - the knuckle can be baked, the ears can be smoked, and the jelly can be cooked from the legs. But, of course, gourmets appreciate pork meat most of all, or rather, its sirloin, so every cook needs to know how to fry a pork tenderloin in a pan. The main task in this case is not to overdry the tender meat and at the same time allow it to be properly fried.
Classic recipe for pork tenderloin in a pan
Ingredients
- - 0.5-0.6 kg + -
- - 4 cloves + -
- - 1 tsp + -
- — 1-2 pcs. + -
- - pinch + -
- - pinch + -
- - for frying + -
How and how much to fry pork tenderloin in a pan
- Wash the pork tenderloin under running water, remove excess films.
- Cut the fillet into small layers with a thickness of about 1 centimeter.
- Pour vegetable oil into a frying pan and set it to heat over medium heat.
- At this time, peel the onion from the husk and cut into half rings or quarters.
- Remove the skin from the garlic cloves and cut it into thin slices.
- Load the pork pieces into the pan. They need to be laid in one layer so that the crust that forms during the roasting process seals the juice inside each piece.
- After a couple of minutes, turn the pieces over and fry for some more time.
- Pour the onion and garlic plates, mix everything and fry until the onion and garlic acquire a characteristic golden hue.
- Reduce heat to moderate. Salt our dish, add black ground pepper and mustard powder. Mix everything and fry the meat for another 15 minutes.
Put the finished dish on portioned plates and put the side dish here. Fresh vegetables or green peas are best combined with such meat.
Pork tenderloin fried with vegetables in a pan
The juiciness of pork tenderloin depends on many factors, and even a slight mistake in the actions of the cook can lead to damage to an expensive product. To avoid this situation, you can play it safe and cook meat along with vegetables.
Ingredients
- Pig tenderloin - 0.5 kg;
- Bulgarian pepper - 1 pc.;
- Yellow or white onion - 2 pcs.;
- Tomatoes - 1 medium fruit;
- Sunflower oil - for frying;
- Pepper, salt and spices - to taste.
How to cook delicious pork tenderloin in a pan
- Rinse the tenderloin under running water and remove unwanted films.
- First, we cut the meat into not very thick layers, and then we cut them into strips.
- Pour vegetable oil into a wide frying pan and put it on medium heat.
- When the oil is hot, spread the meat slices, trying to evenly distribute it along the bottom. Stir from time to time and fry until a small crust appears.
- While the meat is browning, we are engaged in vegetables. Remove the husk from the onion, wash it and cut into half rings.
- Cut off the cap from the bell pepper, cut out the seed part. We cut the sweet pepper into small strips or small squares.
- We scald the tomatoes and remove the skin from them. We remove the central hard part and chop the pulp a little with a knife.
- Pour the onion to the meat and fry until the vegetable acquires a golden hue.
- Add bell pepper to this. Fry for a few more minutes, stirring constantly.
- We load chopped tomatoes. Salt, pepper, add the necessary spices. Simmer the dish until the tomatoes are completely dissolved and turn into a sauce.
Salt can be substituted for soy sauce in this recipe. In this case, the dish will receive a touch of Asian cuisine and can be served with rice. Mashed potatoes are also excellent with such pork.
Pork tenderloin medallions in a pan
Surely you have seen more than once in cooking shows or video instructions how recognized chefs prepare meat medallions. This dish can be completely prepared on your own, all you need is a pork tenderloin, a couple of additional ingredients and a little free time.
Ingredients
- Pork (tenderloin) - 400-500 g;
- Cognac - 40 g;
- Garlic - 1-2 cloves;
- Salt and pepper - to taste;
- Refined vegetable oil - for frying.
How to fry pork tenderloin medallions
- We wash the pork tenderloin, remove all films, especially thick ones. Cut into fairly large pieces about 3-5 centimeters wide.
- Dry each piece with paper towels or napkins. We put the pieces vertically and press them down with your hand so that they flatten a little.
- Sprinkle with salt and pepper. You can also use your favorite spices for pork.
- Pour the oil into a frying pan, heat it to maximum heat, and then reduce it to medium.
- Carefully lay the pork pieces vertically and fry on each side for 5 minutes.
- Remove the skin from the garlic, cut it in half and add to the pan when a couple of minutes remain before the end of cooking.
- Pour in cognac, set fire to it as carefully as possible. If it works, then while it burns, once again turn the pieces over to the opposite side.
- We take out the medallions from the pan, wrap them in several layers of foil and let them sweat for a few more minutes. Then we serve to the table.
To protect yourself from surprises, keep a lid next to the pan. If the flame seems too high for you, you can cover the pan with it at any time and thereby extinguish it.
Pork tenderloin rolls with bacon in a pan
There are many recipes for bacon rolls, but the most delicious dish is obtained if you use pork tenderloin. These two ingredients complement each other perfectly, and the result is a real culinary masterpiece.
Ingredients
- Pork tenderloin - 400-500 g;
- Bacon (raw smoked) - 4-5 pcs.;
- Garlic granulated - 1 tsp;
- Salt and pepper - to taste.
How to make pork tenderloin rolls with bacon
- We wash the tenderloin, remove the films and dry a little with a paper towel.
- Cut the fillet lengthwise into 4-5 thin layers (use a very sharp knife, so the pieces will be evener).
- Sprinkle all the layers with salt, pepper, garlic and other seasonings of your choice. Rub a little on each piece.
- We spread a piece of bacon on each layer, and then twist the rolls so that the bacon is on the outside.
- We pierce each roll with a skewer or a long toothpick.
- Pour quite a bit of vegetable oil into the pan (you can not do this) and set it to warm up over medium heat. After some time, we lay out our rolls so that they stand on the surface of the pan as if with an edge.
- Fry on each side of the rolls for 5 minutes.
- Preheat the oven to 200 degrees, cover the baking sheet with foil and put the rolls on it. Bake them for another 15 minutes and then serve.
Now you know how to fry pork tenderloin in a pan. Remember that this meat is very tender, and therefore can easily be overdried. Be sure to watch the cooking time and do not overcook the fillet, otherwise even the slightest delay can ruin the whole dish.
Ingredients
- Pork tenderloin
- Vegetable oil
- 0.5 kg pork tenderloin;
- tomato paste;
- carrot;
- refined sunflower oil;
- purified water;
- seasoning blend.
- Rinse the tenderloin, dry it and cut into portions.
- We clean and cut the vegetables: the onion into half rings, and the carrot into thin strips.
- In sunflower oil, fry the meat on the middle level of the burner.
- When the pork is golden brown, add the onions to the pan.
- Salt and lay out seasonings, mix.
- After a few minutes, we send carrots to the rest of the ingredients and mix. Cover the pan with a lid and simmer the meat with vegetables until tender.
- Now add tomato paste and purified water. Determine its amount based on how liquid you want to make the roast. Or you can pre-dilute the pasta in water, and then add it to the pan.
- Simmer for 20 minutes and serve with your favorite side dish.
- 0.5 kg pork tenderloin;
- 2 eggs;
- 3-4 st. l. sifted flour;
- vegetable oil;
- ground fragrant pepper.
- Rinse the cutting and dry it. We cut the meat into slices no thicker than 1.5 cm. Tip: for chops it is better to choose fresh pork, then they will be juicier and tastier.
- Rub each piece of meat with salt and pepper, and then beat off. First, cover the pork with cling film so that in the process of working with a kitchen hammer, the meat does not tear and does not scatter throughout the kitchen.
- Prepare the breading and batter. It's simple: put the sifted flour in one container, and beat the eggs in the second.
- Heat the oil in a frying pan and add the chops. Before that, dip each piece on all sides in egg batter, and then bread in flour.
- We fry our chops on both sides until cooked.
- Here we have such a beautiful and incredibly tasty meat dish.
- 0.3 kg pork tenderloin;
- 100 ml dry red wine;
- salt;
- 150 g of cranberries;
- 3-4 garlic cloves;
- blend of spices to taste.
Pork tenderloin is the softest and most tender meat of all pork. The tenderloin is just perfect for frying in a pan, it is almost impossible to spoil it - the result is always juicy and not hard.
The best result will be if you take non-frozen meat, but in principle a frozen tenderloin is also suitable, it is important to defrost it before cooking and drain the liquid.
01. Fresh pork tenderloin
First you need to fidget the tenderloin, be sure to reproach it, into small pieces in thickness - no more than 1 cm in thickness. Such a small thickness will allow you to quickly fry the meat, and the faster the cooking takes place, the more juicy the result is. After the meat is cut, it must be salted (to taste) on both sides.
02. The tenderloin is cut into not thick pieces
03. The tenderloin is just put in a pan in a large amount of oil
It is necessary to fry over medium or high heat for 5-8 minutes (5 if the pan is warm and 8 if it is cold).
05. Ready juicy fried pieces of pork tenderloin
As a side dish for fried tenderloin, it is perfect: potatoes (fried, boiled and mashed), buckwheat, rice, pasta, vegetables or just bread.
brutalcooking.com
What to cook from pork tenderloin quickly and tasty? A selection of the best recipes
What to cook from pork tenderloin? Surely every hostess asked such a question at least once in her life. There are so many options for preparing a variety of pork dishes that you can just get lost in this culinary forest. Especially for you, we have made a selection of the best recipes - from simple and very tasty to exquisite.
Grilled meat with mixed vegetables
We will begin our culinary tour by looking at how to cook pork tenderloin in a pan. Roast pork with vegetables goes well with any side dish, and it can also be served as a separate dish.
Delicate chops for the festive table
You are planning a festive feast, and you are thinking about how to cook pork tenderloin quickly and tasty? No need to once again discover America and look for intricate recipes. Classic chops are the perfect option for a meat dish for the festive table.
Cooking:
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Subtleties of French cuisine
Tired of the usual French meat and want variety? We will tell you how to cook pork tenderloin in the oven with cranberry sauce. This dish of French cuisine will strike the heart of any gourmet.
- To prepare this dish, we need an oblong tenderloin. We wash it and dry it.
- Peel the garlic cloves and cut lengthwise into four pieces.
- On the entire surface of the tenderloin, we make small "pockets" with a knife and put garlic cloves in them.
- Rub meat with spices and salt.
- We wrap the tenderloin with food foil and send it to the oven. We bake pork for half an hour at a temperature threshold of 180-190 °.
- In the meantime, let's tackle the highlight of our dish - the sauce. On a small fire, heat the wine.
- Put the cranberries in the wine.
- When the sauce boils, reduce the heat and gently mash the berries with a spoon.
- Season the sauce lightly with spices and cook it, stirring, until it thickens.
- Cut the baked meat into portions and season with cranberry sauce on top.
- 8-9 pcs. prunes;
- 7-8 Art. l. cognac;
- 2 tbsp. l. purified water;
- olive oil;
- 200 ml cream (preferably 12%);
- 4 tbsp. l. milk;
- 2 tsp corn starch;
- 2 tbsp. l. soy sauce;
- salt;
- ground black pepper.
- In a deep saucepan, combine water and 4 tbsp. l. cognac, lay out the prunes and put on fire. We will leave 2-3 pieces. prunes for the sauce.
- Boil the prunes for five minutes and remove.
- Rinse the cutting and dry it. Let's cut it into two parts.
- On the first piece, spread the prunes along the center.
- We cover the meat with prunes with the second piece. And so that the roll does not turn around, fasten it with toothpicks.
- Fry the roll in olive oil until golden brown. This will take approximately 3-4 minutes on each side.
- Now wrap the pork in foil and place on a baking sheet. We bake the meat for twenty minutes at a temperature threshold of 190 degrees.
- In the meantime, prepare a delicious sauce. In a saucepan where prunes were cooked, pour 4 tbsp. l. cognac and lay out 2-3 pcs. berries.
- Now add cream and soy sauce. Mix and put on the stove.
- Separately, dilute corn starch in chilled milk.
- Add the milk mixture to the saucepan, stir and wait until the sauce boils.
- Salt the sauce and season with pepper.
- We cut the finished meat, pour over the sauce and serve.
- pork tenderloin - 540 g;
- refined sunflower oil - 65 ml;
- freshly ground black and allspice - 1 pinch each;
- coarse salt - 2 pinches.
Pork with prunes - what could be better?
A combination of ingredients such as pork or beef and prunes has already become traditional. Indeed, meat baked with prunes always turns out to be incredibly fragrant, juicy and tender. Shall we try?
Read also:
Now you know what to cook from pork tenderloin. All recipes are easy to perform and do not require special financial costs. Indulge your household with delicious and spicy meat dishes! Cook with pleasure and bon appetit!
How to cook delicious pork tenderloin?
Pork tenderloin is considered the most tender, soft and dietary meat. It cooks quickly and always tastes great.
We offer a couple of recipes for delicious pork tenderloin dishes that you will certainly like.
How tasty and quick to cook pork tenderloin in a pan?
Rinse fresh pork tenderloin with cool water. We wipe the moisture with napkins, cut the meat across the fibers into slices about one and a half centimeters thick and beat them off a little, hitting each piece covered with cling film several times with a culinary hammer.
We heat odorless sunflower oil in a heavy cast-iron pan and put slices of tenderloin into it. Let the meat brown for a couple of minutes on each side. Then we put the dish on a plate, add some salt and pepper it with two types of ground pepper and we can serve it, adding, if desired, a side dish, fresh vegetables, or simply seasoning with sauce.
How delicious to cook pork tenderloin in the oven?
- pork tenderloin - 540 g;
- liquid honey - 70 g;
- grain mustard - 40 g;
- lemon juice - 40 ml;
- sunflower oil without aroma - 40 ml;
- garlic cloves - 4 pcs.;
- a mixture of Italian dry herbs - 2 pinches;
- coarse salt and freshly ground black pepper - to taste.
- Pork tenderloin 0.5 Kilogram
- Vegetable oil 50 ml
- Salt to taste
- Black pepper, ground to taste
- Rosemary 1 Part
- Thyme 1 Part
To begin with, we will tell you how to marinate pork tenderloin deliciously. To do this, rinse the meat with cool water, wipe it from moisture with a towel and flavor the chunk with coarse salt, pepper and dry aromatic Italian herbs. Rub the spice mixture over the entire surface of the pork and leave for a few minutes. In the meantime, mix grain mustard with honey and lemon juice, add peeled garlic cloves pressed through a press and mix. We rub the pork tenderloin on top with the resulting spicy mixture and place it for a couple of hours in a container suitable for marinating.
After the lapse of time, we spread the meat along with the marinade on a piece of foil folded in half, seal it as tightly as possible and place it on a baking sheet of an oven heated to maximum temperatures. After ten minutes, lower the temperature to 180 degrees and bake the pork tenderloin for another twenty minutes. Now unfold the foil and let the meat brown for another fifteen minutes.
The dish can be served both hot, cut into portioned slices, and as a component of cold cuts. In the latter case, let the meat slice cool down and cool it additionally for several hours in the refrigerator.
Pork tenderloin medallions fried in a pan with cranberry sauce
Pork medallions fried in a pan - a great a la carte dish. To prepare it, you will spend a minimum of time, and as a result you will get the maximum taste and pleasure. And if you have cranberry sauce prepared in advance in your refrigerator, then this dish will not be ashamed to serve the most fastidious gourmets. Today I will tell you step by step how to cook pork tenderloin medallions so that they turn out juicy and tasty.
Cooking
We will prepare medallions according to this pork tenderloin recipe. The fact is that this muscle, located in the back of the animal's lower back above the kidneys, is almost never subjected to serious stress, therefore it is this part of the carcass that is the softest, most tender and juiciest.
We clean the pork tenderloin from films and fat, wash it, and dry it with a paper towel. Next, cut across the fibers into pieces about one and a half centimeters thick and send them to a pan with well-heated olive oil. We will fry the pork medallions over high heat, on both sides, for 1.5 - 2 minutes on each side.
Put the fully prepared meat on a heated plate, sprinkle on both sides with salt, allspice and fresh herbs. Top with cranberry sauce and serve. If you don't currently have fresh herbs available, you can use dried herbs as well.
If you cook this dish from fresh meat, then you do not need to salt or marinate it in advance so that the meat juice does not leak out and the meat would turn out to be more juicy. But, if the tenderloin was previously frozen, then it can be marinated in soy sauce with garlic for 2 to 3 hours, and then fried.
Fresh meat medallions turn out to be more juicy and tasty, they don’t even need to be beaten additionally, as they are already very soft, and they cook very quickly.
In general, with a good sauce, this simple dish, fried in a pan, will turn into an exquisite one, as in the top photo.
Can be served with almost any side dish. Boiled rice, fried potatoes or cheese horns are best. Enjoy your meal!
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Pork tenderloin in a pan
The recipe is dedicated to all meat lovers. Today I'll show you how to cook pork tenderloin in a pan like it's a restaurant-grade dish! You will definitely charm your guests and household with it!
INGREDIENTS
Tender pork tenderloin is prepared easily and simply, the main thing is to follow all the steps. So, for starters, dry the tenderloin with a paper towel so that it is better fried.
After that, cut the tenderloin into small pieces 1 cm thick. An important detail is that the pork must be cut across. A small thickness will allow the meat to remain juicy and tasty.
Salt and pepper the sliced \u200b\u200bpieces to taste on both sides so that the spices are evenly distributed over the entire surface.
Pour vegetable oil into a well-heated pan and put our pork tenderloin there. Together with the meat, add rosemary and thyme. Fry for 8 minutes over medium heat, turning over.
The dish is ready, bon appetit!
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