How long to roast pork tenderloin. A dish of pork tenderloin in a frying pan. How and how much to fry pork tenderloin in a pan

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

There are a lot of recipes for cooking pork: the meat is stewed, baked in the oven with various vegetables and spices, fried. The last heat treatment option allows you to get a juicy and ruddy dish at the same time, which can be served not only during family dinners, but also on the occasion of festive feasts.

How to fry pork

The taste of the finished product is influenced not only by the products combined with it, but also by the right choice of meat. For frying, a fresh pork tenderloin from such parts of the carcass as a shoulder, neck or leg is ideal. Frying pork in a pan does not require the addition of a large amount of seasonings, otherwise the meat flavor will not be bright. Before cooking steaks, chops or pork stew, the meat must be washed and dried with a paper towel, otherwise the pork will release a lot of liquid during frying. Salt and season the dish at the very end of cooking.

Pork recipe in a pan

Pork is quick and easy to fry, be it a steak, chop or roast (fillet cut into small pieces). This is a big plus for busy housewives who don't have enough time to prepare gourmet, complex meals. However, to get tasty, juicy fried meat, you need to cook it in a thick-walled pan such as cast iron or non-stick cookware. Below are different cooking options, among which everyone will find the best roast pork recipe for themselves.

salad

• Cooking time: 2 hours.
• Calorie content of the dish: 169 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.

Fried pork salad with carrots is called "" and there are many variations in the preparation of this snack. Some housewives add canned green peas or corn to the salad, others sprinkle the top with salted breadcrumbs. Below is a step-by-step recipe with a photo, with which you can easily prepare a delicious snack.

Ingredients:

• large carrots;
• bulb;
• pork tenderloin - 0.3 kg;
• mayonnaise, spices;
• pickled cucumbers - 3 pcs.;
• frying oil.

Cooking method:

1. Boil the tenderloin in salted water (it will take up to 1.5 hours), cool, then fry the product in oil and cut into thin strips.
2. Finely chop the onion, rub the carrot. Saute vegetables in oil until tender.
3. Put pieces of boiled fillet, vegetable fry in a salad bowl.
4. Salt, pepper the dish, add chopped cucumbers and a little mayonnaise to it.

Chop

• Cooking time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 335 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Pork chops in a pan are very nutritious and tasty. To achieve a juicy dish, it is important to choose the right meat: the neck or shoulder will be suitable parts, while it is better to choose pieces with small layers of fat. If desired, before frying the product, it can be rolled in breadcrumbs. Below is a simple recipe for fried pork chops.

Ingredients:

• pork neck / shoulder - 1 kg;
• flour - 200 g;
• salt - 70 g;
• light beer - 1 tbsp.;
• spices, including pepper;
• melted fat - 150 g.

Cooking method:

1. The meat should be washed, then dried with a napkin.
2. Cut it into small pieces up to 1.5 cm thick. Each of them must be beaten off with a hammer / knife and rubbed with salt and seasonings.
3. Pour the prepared product with beer, leave to marinate for 5 hours or overnight.
4. Remove the pickled pieces from the beer, rinse with water, dry again with napkins.
5. Pour flour into a deep plate, roll each chop in it, immediately placing the pieces in a pan with hot fat.
6. Fry the dish for 5 minutes on each side, covering the pan with a lid. Serve fried meat with vegetable salad and any side dish.

With onions in a pan

• Cooking time: half an hour.
• Number of servings: for 3 persons.
• Calorie content of the dish: 254 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

With proper roasting, pork turns out to be very tasty, tender, juicy, aromatic. In this case, you can use almost any part of the animal, but the back part will be the best choice - there is a lot of meat and a small amount of fat. Serve the fried dish with potatoes, pasta or stewed vegetables. How to quickly fry pork in a pan with onions without breading?

Ingredients:

• garlic - 5 cloves;
• pork fillet - 0.4 kg;
• paprika, coriander, turmeric, rosemary, Provence herbs - ¼ tsp each;
• onions - 3 pcs.;
• vegetable oil for frying.

Cooking method:

1. Heat a deep frying pan, grease it with oil.
2. Put the meat cut into small pieces in a hot dish.
3. To fry the product without losing juiciness, first turn on a strong fire, and when the meat is covered with a golden crust, reduce it.
4. After 5 minutes, add onion half rings and crushed garlic to the pan.
5. Constantly stirring with a spoon, keep the food on high heat for a couple of minutes.
6. Screw on the burner and add a glass of water to the pan. Without covering the container with a lid, simmer the ingredients until the liquid has completely evaporated.
7. Season the food with spices, mix, cover the pan with a lid and leave to simmer for 3 minutes. Serve the fried dish garnished with fresh herbs.

in pieces

• Cooking time: half an hour.
• Servings Per Container: 4 servings.
• Calorie content of the dish: 148 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is better to cook fried meat in pieces in a pan from a fresh product that has not been frozen. If you only have frozen tenderloin, you need to defrost it properly. This should be done in the refrigerator and in no case with the help of a microwave or hot water. After thawing, rinse the meat with cold water, wring out and cut into portioned pieces: the preparation of the product is very important, as it will affect the taste of the dish. How to cook fried pork quickly and tasty?

Ingredients:

• large carrots;
• champignons - 0.2 kg;
• pork tenderloin - 0.4 kg;
• oil for frying;
• spices;
• onions - 2 pcs.;
• prunes - 6 pcs.

Cooking method:

1. Cut the tenderloin into medium pieces, season, but do not salt.
2. Peeled onions are best cut into half rings, carrots - into strips or rubbed on coarse grains.
3. Prunes should first be poured with hot water so that it softens. After 20 minutes, wring it out and cut into 2 parts.
4. Heat the oil, fry the meat in it until golden brown, then salt.
5. Pour here the mushrooms cut into plates, chopped vegetables and prunes.
6. It is important not to fry the food, but to finish cooking on time. It is better to turn on the fire a little below average. The finished fried dish can be served with gravy or fresh herbs.

With potatoes in a pan

• Cooking time: 60 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 183 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe below for fried potatoes with pork will help you prepare a simple, nutritious and very tasty dish for dinner. Juicy, soft meat is in perfect harmony with potatoes. You can supplement such a successful tandem with homemade pickles, vegetable salad or. How to cook fragrant homemade fried potatoes with pork in lard?

Ingredients:

• pork pulp - 0.3 kg;
• potatoes - 0.7 kg;
• seasonings;
• garlic clove;
• oil for frying;
• lard - 100 g.

Cooking method:

1. Wash, dry, cut the pork into small sticks.
2. Put the chopped lard in a frying pan, fry over low heat until transparent.
3. Remove the cracklings from the dishes, put the chopped meat on the bottom, fry it until golden brown.
4. Pour the potato cubes here, fry it, stirring occasionally. In this case, it is better to close the lid, and make the fire medium.
5. When the potatoes are golden brown, salt the fried dish and season with crushed garlic. Sprinkle fried potatoes with herbs before serving.

With mushrooms

• Cooking time: 25 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 213 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Fragrant, tasty pork fried with mushrooms and onions leaves no one indifferent, while the dish is very easy to prepare. You can serve such a treat even on the occasion of a holiday, since it has a very appetizing, attractive appearance and perfectly complements the traditional banquet side dish - mashed potatoes. How to fry pork with onions and carrots?

Ingredients:

• bacon / lard - 0.2 kg;
• pork tenderloin / shoulder blade - 0.5 kg;
• spices;
• the bulb is large;
• mushrooms - 0.3 kg;
• oil for frying;
• carrot.

Cooking method:

1. Cut the meat into slices along with the bacon/bacon. Season the food, salt and leave to stand for 10 minutes.
2. Mushrooms need to be cut into thin plates, cut the peeled onion into half rings, grate the carrots.
3. Fry the tenderloin in hot oil (it will take 5 minutes), while remembering to turn the pieces over.
4. Add vegetables, mushrooms here, slow down the fire. Keep the food under the lid for 3 minutes: during this time, the components will acquire the necessary softness and let the juice flow.
5. Serve the finished fried dish with any side dish of your choice - rice, buckwheat, spaghetti, potatoes.

In a slow cooker

• Cooking time: 50 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 194 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With pork, you can cook a large number of delicious, satisfying dishes. It is possible to facilitate this process using a slow cooker: you only need to prepare the products, load them into the bowl and turn on the appropriate mode. As a result, for dinner you can pamper your family with juicy, aromatic meat. Below is a simple slow cooker fried pork recipe.

Ingredients:

• pork tenderloin - 0.5 kg;
• spices;
• butter.

Cooking method:

1. Rinse the meat under running water, dry with a towel, cut into small cubes, season with spices.
2. Lubricate the bowl of the appliance with butter, activate the "Frying" option.
3. Place the meatballs in a single layer in the bowl when the oil is hot. Every 10 minutes the product must be turned over.
4. After 45 minutes, a fragrant fried dish will be ready.

Pork cutlets

• Cooking time: half an hour.
• Number of servings: for 4 persons.
• Calorie content of the dish: 284 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Fried pork is tasty not only in the form of chops, steaks or roast with vegetables, but also in the form of cutlets. At the same time, it is better to fry them in refined oil, since the homemade product is not sufficiently refined, it can spoil the taste and aroma of the dish. Serve delicious pork cutlets with mashed potatoes or pasta. Dinner can be supplemented with pickles. Below is a recipe with a photo of how to cook pork cutlets.

Ingredients:

• onion - 200 g;
• milk - 1 tbsp.;
• pork pulp - 0.4 kg;
• white bread - 150 g;
• garlic cloves - 2 pcs.;
• spices;
• egg;
• veal - 0.3 kg.

Cooking method:

1. Soak slices of bread in milk, mash them with a fork, or run them through a meat grinder along with the rest of the ingredients.
2. Thoroughly mix the meat mass with a spoon, add the egg, spices. Refrigerate for half an hour to an hour.
3. Remove the minced meat from the refrigerator, form oval-shaped cutlets (you can cook them with cheese by putting a small slice of the product in the middle of each product) and fry them in oil. It is better to do this with high heat and in a large amount of oil.
4. After 5 minutes of frying, turn the patties over and reduce the intensity of the burners. Simmer the dish on low heat under the lid for 10-15 minutes.

With vegetables

• Cooking time: 1 hour.
• Number of servings: for 4 persons.
• Calorie content of the dish: 131 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

The following describes how fried pork with vegetables is prepared with a photo. This dish comes out not only tasty, juicy, fragrant, but also healthy, because it includes healthy products. Meat with tomatoes, peppers, carrots and onions can be cooked both with a frying pan and with a slow cooker. In this case, any porridge, boiled / fried potatoes, pasta can be a side dish. How delicious to fry pork meat?

Ingredients:

• fresh tomatoes - 2 pcs.;
• cabbage;
• carrot;
• bulb;
• garlic clove;
• sweet red pepper;
• pork - 0.5 kg;
• seasonings.

Cooking method:

1. Chop vegetables into small pieces.
2. Fry the pieces of meat in butter until golden brown, after about 10 minutes, add the prepared vegetables here.
3. Fry the dish until cooked over low heat, add crushed garlic at the end.

in soy sauce

• Cooking time: 80 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 116 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Unusual, very tasty and spicy is fried pork meat with soy sauce. It is extremely easy to prepare, and the result will exceed your expectations. Fried pork in soy sauce in a pan along with fresh vegetables is served as a complete meal. To make the taste of the treat more intense, add balsamic vinegar to the sauce. Below is a simple recipe with a photo of how to cook the dish.

Ingredients:

• soy sauce - 3 tbsp. l.;
• bulb;
• pork pulp (from the neck, ham) - 0.7 kg;
• mustard - 1 tsp;
• seasonings - 1 tsp

Cooking method:

1. Marinate chopped meat in soy sauce, mustard and spices. Add onion rings to this.
2. Leave the product to marinate for an hour or longer.
3. Heat the oil, put the pork pulp with onions in it, fry the components over high heat, periodically turning the slices over.
4. When the fried meat acquires a golden hue, reduce the heat to medium. After 15 minutes, dinner will be ready.

Experienced chefs consider cooking pork in a pan to be a simple task. However, to get perfectly cooked, juicy meat, you should be aware of some tricks:

• if you are cooking the product with vegetables, then fry them first, and then the meat (pork tenderloin goes well with onions, carrots, bell peppers);
• spices must be added either at or at the end of frying the product;
• you can achieve juiciness if you hold the meat in kefir, beer or vinegar for several hours;
• you need to fry the product exclusively in well-heated oil, otherwise the pork will stick to the bottom of the pan;
• to keep the fried fillet juicy, take it out of the pan immediately after cooking.

Video

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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.

2018-01-09

Hello dear readers! We continue the conversation about the most tender cut of pork carcass - tenderloin. We have already done, and today we will find out what else to cook from pork tenderloin. There will be lots of goodies!

For many of us, finding quick dinner recipes has become a real mission! I feel like I've hit the jackpot when I manage to make dinner in less than half an hour.

Pork tenderloin, how good you are in any form! Minimum preparation time and our taste buds soar from pleasure to heaven.

Some of you, my dear readers, will object that the tenderloin is too expensive. But let's count. We have the price of tenderloin in the market and in supermarkets on average 140 hryvnia per kilo. The price of Vienna sausages ranges from 150 to 230 hryvnia per kilogram.

In sausages, even the most "decent" and expensive, a lot of things can be put. Meat is harder to adulterate. Conclusions suggest themselves - it is better to cook pork tenderloin. It will turn out tastier and healthier.

What to cook from pork tenderloin - recipes

Pork tenderloin in a pan - recipes with photos

The easiest and fastest way to cook is to fry the tenderloin in a pan. And then - at least eat it like that, at least flavor it with some kind of sauce. Everything will be delicious.

Fried tenderloin with onions

Ingredients

• Large pork tenderloin.
• Two onions.
• Three tablespoons of the highest quality vegetable oil (grape seed oil was perfect).
• Ground spices (mixture of peppers, fenugreek (chaman, ucho-suneli), coriander).
• Salt.

How to cook delicious

Pan-fried pork tenderloin with mushrooms and wine

Ingredients

• One pork tenderloin (600-700 g).
• 350 g of mushrooms (better than forest mushrooms, but affordable champignons are quite suitable).
• Three tablespoons of butter.
• Two medium onions.
• Two cloves of garlic, peeled and finely minced.
• One tablespoon of flour.
• Three tablespoons of heavy cream.
• 125 ml dessert wine (port, marsala, Madeira).
• 250 ml chicken broth or water
• Ground black pepper.
• Two tablespoons of chopped fresh parsley.
• Salt.

How to cook delicious

1. Peel mushrooms, cut into slices.
2. Remove the silver film from the cutout.
3. Cut across into pieces, 4-5 cm thick, flatten each piece with your hand.
4. Heat olive oil in a frying pan or saucepan, melt one tablespoon of butter in it. Fry the pieces of meat for 2-3 minutes on each side, salt lightly.
5. As soon as the meat is fried on both sides, take it out on a plate and cover it with a foil house.
6. Add the remaining two tablespoons of oil to the pan, fry the finely chopped onion, carefully scraping off any particles that stick to the bottom.
7. After two minutes, send garlic to the “company” with onions, cook together for a minute, add mushrooms.
8. Do not stir the contents of the saucepan for about a minute and a half, let the mushrooms settle in and release the juice.
9. Cook for three more minutes, stirring occasionally.
10. Pour flour, stir, cook for two minutes, pour wine, simmer over medium heat. The wine should almost completely evaporate.
11. Pour the broth, cook for 3-5 minutes, reduce the flame, add cream, pepper, chopped parsley, a little salt, mix, put the fried tenderloin. Simmer for three minutes. The dish is charming with folded rice or any pasta.

Pork tenderloin in a pan with mustard sauce

Ingredients

• 600 g pork tenderloin.
• 150 ml chicken broth or water
• Two onions.
• Two tablespoons of olive oil.
• One tablespoon of flour.
• Three tablespoons of Dijon mustard (any mild).
• Five tablespoons of cream (20%).
• Two tablespoons of cognac or brandy (optional)
• A sprig of fresh or a pinch of dry.
• Salt.

How to cook delicious

1. Remove the silver film from the tenderloin, cut into pieces 4 cm thick, flatten each piece with your hand.
2. Chop the peeled onion into cubes.
3. Fry the meat in olive oil heated in a frying pan for two minutes on each side, remove the meat to a plate, cover with foil.
4. Fry the onion for two minutes (in the same pan as the meat), pour in the flour, mix, pour in the broth or water. While stirring, bring to a boil.
5. Remove the leaves from the washed thyme sprigs. Throw them (or a pinch of dry thyme) together with mustard and salt in a frying pan, stir the brew, put the meat there, simmer for five minutes.
6. Pour in the cream, cook for two minutes, add cognac, increase the heat, simmer for two minutes. The most delicious dish is ready!

Pork Loin Medallions - Recipe

Ingredients

• Thick pork tenderloin.
• Ground black pepper.
• Sprigs of greens (look at rosemary, thyme, savory).
• Salt.

How to cook delicious

My remarks

Pork tenderloin skewers

My second cousin Aristotle always said that the best meat for barbecue is pork tenderloin. And the best marinade for her is ordinary onions mixed with rehan (purple basil).

Having lived not a small life already, I have many times been convinced of the correctness of his words. The shish kebab prepared from pork tenderloin according to the recipe of Aristotle Venediktis is still a favorite in our family.

Ingredients

• Pork tenderloin in the required quantities.
• Onions (half of the mass of meat).
• Bunch of basil.
• A couple of tablespoons of olive oil (optional)
• Ground spices (black pepper, chaman, ucho-suneli).
• Salt.

How to cook

1. Free the onion from the husk, cut into medium half rings, put in a deep bowl, knead as it should with your hands so that enough juice stands out.
2. Prepare the tenderloin as indicated in previous recipes, cut into pieces, 5-6 cm thick.
3. Salt, sprinkle with spices, send to a container with onions, mix, add olive oil (if desired), shake the meat with your hands, as if massaging it. Leave to marinate for 2-3 hours (or more).
4. String pieces of tenderloin on skewers (shake off the onion and greens - they can be fried separately), bake the kebab over hot coals for about ten to fifteen minutes. Skewers should be turned frequently. As a side dish, baked vegetables, fresh tomato salad with olive oil and basil are best suited.

Dried pork tenderloin

Prices for high-quality dry-cured pork (prosciutto, jamon) in our stores are "going wild". But at home you can cook a wonderful dried pork tenderloin of excellent taste, which will cost you much cheaper than bourgeois delicacies.

I warn you that you should buy pork for drying only from trusted suppliers who have all the appropriate sanitary and veterinary documents.

Ingredients

• 600 g pork tenderloin in one piece.
• Ground red hot pepper, coriander, black pepper, fenugreek.
• Three dessert spoons of vodka or cognac.
• Sugar.
• Salt.

How to cook

My remarks

• The meat should release moisture slowly and evenly. You should not speed up the process by raising the temperature, hanging the meat in a draft. Outside, the tenderloin will harden, get a "temper", and inside it will remain damp.

Dear my readers! I told you today what you can cook from pork tenderloin quickly and tasty. Within the framework of a short article, I have not covered all the noteworthy dishes from this tender and worthy of all attention and praise meat. I will add more recipes as I can.

Please send the article to your social networks and subscribe to my blog updates (there is a subscription form at the very bottom of the post before the comments) if my writing seems interesting to you. I look forward to your comments with great impatience and gratitude - they are very necessary and important to me! I bow and wish you all good health!

Always yours Irina.

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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

1. Wash the pork tenderloin under running water, remove excess films.
2. Cut the fillet into small layers with a thickness of about 1 centimeter.
3. Pour vegetable oil into a frying pan and set it to heat over medium heat.
4. At this time, peel the onion from the husk and cut into half rings or quarters.
5. Remove the skin from the garlic cloves and cut it into thin slices.
6. 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.
7. After a couple of minutes, turn the pieces over and fry for some more time.
8. Pour the onion and garlic plates, mix everything and fry until the onion and garlic acquire a characteristic golden hue.
9. 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

1. Rinse the tenderloin under running water and remove unwanted films.
2. First, we cut the meat into not very thick layers, and then we cut them into strips.
3. Pour vegetable oil into a wide frying pan and put it on medium heat.
4. 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.
5. While the meat is browning, we are engaged in vegetables. Remove the husk from the onion, wash it and cut into half rings.
6. Cut off the cap from the bell pepper, cut out the seed part. We cut the sweet pepper into small strips or small squares.
7. 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.
8. Pour the onion to the meat and fry until the vegetable acquires a golden hue.
9. Add bell pepper to this. Fry for a few more minutes, stirring constantly.
10. 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

1. We wash the pork tenderloin, remove all films, especially thick ones. Cut into fairly large pieces about 3-5 centimeters wide.
2. 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.
3. Sprinkle with salt and pepper. You can also use your favorite spices for pork.
4. Pour the oil into a frying pan, heat it to maximum heat, and then reduce it to medium.
5. Carefully lay the pork pieces vertically and fry on each side for 5 minutes.
6. 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.
7. 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.
8. 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

1. We wash the tenderloin, remove the films and dry a little with a paper towel.
2. Cut the fillet lengthwise into 4-5 thin layers (use a very sharp knife, so the pieces will be evener).
3. Sprinkle all the layers with salt, pepper, garlic and other seasonings of your choice. Rub a little on each piece.
4. We spread a piece of bacon on each layer, and then twist the rolls so that the bacon is on the outside.
5. We pierce each roll with a skewer or a long toothpick.
6. 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.
7. Fry on each side of the rolls for 5 minutes.
8. 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.

Since ancient times, the best part of pork is the tenderloin. By the name it becomes clear that this part of the carcass is cut out from somewhere. It really is. It is located in the lumbar region of the body, near the spine, on top of the kidneys. Consider what is prepared from it.

Pork tenderloin

In the process of life of the animal, this muscle is practically not involved. As a result, it remains soft and tender throughout the existence of the animal. The tenderloin has a pronounced meat taste and a sweetish aftertaste, which gives piquancy to cooked dishes. The only drawback is the high calorie content of cooked dishes.

There are many recipes for pork tenderloin. Basically, this product is fried or baked. Cooking does not require special culinary skills. There is only one rule - do not overcook and do not overexpose the meat on fire. When this condition is met, an excellent result awaits you.

Classic pork tenderloin in a pan

To prepare this classic dish, you need to take half a kilogram of tenderloin, remove all films from it and rinse under cold water. Wrap a piece of meat in a thick towel and dry it. Chop the fillet along the fibers with plates one centimeter thick.

We clean the onion and garlic. Cut the onion into half rings, and chop the garlic into small pieces.

In a skillet over low heat, heat the olive oil. We spread the layers of meat in a pan in one row and cook until golden brown on both sides of each piece. Then add onion and garlic. We stir everything.

Simmer until the onion is browned.

Reduce heat to low, add salt and pepper to taste. We fall asleep mustard powder. Mix everything well in a pan and continue to fry for another fifteen minutes.

Move the fried tenderloin to a dish. Add fresh vegetables and green peas to it.

Pork tenderloin fried with vegetables

This product is very tricky to prepare. The main danger is overcooking the meat and drying it out. To avoid this and prepare the dish correctly, a recipe for making tenderloin with vegetables will help.

We prepare our meat. Cut off the film and wash it under water. Cut the meat into slices along the fibers. Then, already across the fibers, we chop straws.

Pour vegetable oil into a frying pan and heat over medium heat. Add the chopped meat to the hot oil. Spread it all over the pan. In the process of cooking, mix our cold cuts. Cook until a golden crust forms on all the pieces.

At the same time, prepare the vegetables. We clean the onion and mode it in half rings. Bulgarian pepper, washed and peeled from seeds and partitions, is chopped into cubes. Pour boiling water over the tomatoes and peel them. With a knife, cut out the hard core and finely chop the flesh of the tomato.

Add the cooked onions to the minced meat. Stir everything and bring to the ruddy color of the onion. After that, we fall asleep bell pepper and cook further for about 5 minutes, while continuously stirring our dish.

We fall asleep tomatoes. Add salt, pepper, spices. Continue frying until the tomatoes are ready. They should be completely boiled and get the sauce.

This dish will be equally delicious with any side dish.

Grilled tenderloin with gravy

The most popular dish since the Soviet era has been fried pork tenderloin with gravy. The secret of its popularity is in its ease of preparation and versatility. It goes equally well with any side dish. And gravy replaces any sauce.

Prepare the tenderloin and cut into medium pieces. Heat the pan over medium heat without oil. We spread the chopped meat in a pan and stir during the cooking process. The resulting fatty meat juice is removed from the pan. We collect it in a separate bowl.

Peel the onion and cut into half rings. We clean the carrots and rub on a coarse grater. We mix our vegetables and add salt, pepper, spices to them. We add our spicy vegetable mixture to the meat in the pan.

Together with it, pour the meat juice into the pan. Add tomato paste. Simmer over medium heat for twenty minutes. Add a glass of sour cream, continue to cook meat with gravy for about 45 minutes.

Finely chop the greens. Sprinkle over the roast before serving.

On a grill pan

Recently, recipes for cooking meat using a grill pan have gained wide popularity. Pork tenderloin can also be cooked in this dish. Need to take grill pan with a thick bottom. It holds heat better, although it heats up for a long time.

You need to take one kilogram of pork tenderloin and cut it along the fibers into plates one centimeter thick. Put the meat in a deep bowl.

Add finely chopped garlic, spices, three lemon zest, olive oil, mustard, soy sauce or teriyaki to it. Mix all the contents with your hands and rub the resulting mixture into the meat. We leave the tenderloin in the marinade and let it brew for twenty minutes. The meat should whiten a little.

Take a grill pan and rub it with a little vegetable oil. Warm up over medium heat. We put our pickled pieces of tenderloin in the pan. If necessary, you can salt and pepper. Fry for three minutes on each side.

Put the finished fried meat on a plate and cover with foil on top. We bend the edges of the foil over the edges of the plate. We leave the meat to ripen for twenty minutes. During this time, the meat will warm up and all the juice will remain inside each piece.

It is better to serve such meat in combination with grilled vegetables.

Roast at home

Wash the tenderloin and dry with a cloth towel. Mode across the fibers into medium pieces. Peel the onion and cut into cubes. We clean the carrots and chop into medallions.

In our case, we will cook in a cauldron with a thick bottom. Pour olive oil into it and heat it over high heat. We put the chopped meat in a cauldron. Cook until golden brown on pieces of meat, stirring it every three minutes.

When the meat is ready, add carrots and onions. Thoroughly mix everything in a cauldron. Reduce fire to medium. Cover tightly and cook until the onion is translucent.

Meanwhile, peel the potatoes and cut them into large cubes. We put it in a cauldron. Add salt, pepper. Mix everything well and pour half a glass of water. Close the lid tightly and cook for twenty minutes.

In a ladle we collect ¾ of its capacity of boiling water. We breed in it tomato paste, salt, sugar. After the time has elapsed, add the broth to the cauldron. Simmer for five minutes on low heat.

Before serving, sprinkle each serving with finely chopped herbs.

See the next video for the secrets of roasting pork tenderloin.

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