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Carefully prepare the mussels, making holes in them lengthwise and insert in them the carrots, parsnips and parsley, then in width we make small holes in which we will insert the garlic cloves.
We put oil in the tray 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 a lid and put the tray in the oven on the right heat until they brown nicely.
I wrapped the beets in aluminum foil, each separately and placed them in the oven to bake; it can be put in the big tray from the stove while the muscles are being made, this way we will save gas and time, when the fork enters the beetroot, it means that they are ready, we take them out and peel them and then we put them through the small grater.
Through the small grater we will give the horseradish root, then we mix the beets with the horseradish, with olive oil, salt to taste and apple cider vinegar.
Cut the muscle into slices, place next to it beetroot salad and lemon slices.
Pan-fried pork tenderloin
We start by seasoning the pork tenderloin with salt, pepper and smoked paprika. & Icircl cover with fresh foil and & icircl let rest 40-50 minutes, cold. After this interval, grease non-stick pan Regis Stone Diamond with a little oil and put it on the heat.
Add the pieces of muscle and icircn pan and brown them on all sides, over high heat. Let them rest for 6-8 minutes, covered, during which time we clean the garlic.
Slice the garlic cloves into thinner slices. We cut the pieces of pork tenderloin from place to place and insert the slices of garlic into notches.
Sprinkle a little more thyme and basil powder over the meat and place the pan and two slices of a smoked ham. Sprinkle the meat with a little oil, cover the pan, cover with baking paper, then with aluminum foil and put it in the oven at 175 degrees for 45-50 minutes.
After this interval, dilute a little ketchup with a little water and glaze with it, as well as the pork tenderloin and the ham slices. Leave the steak in the oven, uncovered for 6-8 minutes, to caramelize nicely.
We serve the steak from pan-fried pork tenderloin with your favorite garnish, or simply with a salad. It is delicious, very fragrant and very tender!
IMPANATED PORK MUSCLE
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:
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
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 in 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.
• 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.
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1 kg of pork muscles in one piece, approximately the thickness of the bottle wave, 3 bacon plates, 5 pcs. onion, 1kg bell pepper, 4 cloves garlic, 2 pcs. celery, 1/2 kg carrots, 3-4 bunch parsley, 2 bundles larch, rosemary, 1/2 kg oranges, 1 kg tomatoes
Cut the bacon so as to obtain thin and wide foils (used for packaging). Insert garlic cloves (approx. 2 in 2 cm) into the pork muscle, cut in half. The same is done with carrots, parsley and celery. Season with paprika, salt, pepper and rosemary. Sprinkle on larch bacon foils and wrap the muscle in bacon. It is tied with strong thread. In a cauldron cut quite large pieces, peppers, onions (fish), round carrots, oranges, celery, garlic (crushed) and tomatoes cut into small pieces. The mixture is cooked on the fire with olive oil. Put the packaged muscle in the mixture and add spices, salt, pepper and rosemary to taste. Cover with water. Leave it to boil and fill it with water at most once. Leave the muscle in the resulting mixture for 48 hours. Then he smokes. How to serve It is served with a garnish of broccoli, straw potatoes, or cauliflower salad. It can also be served with a salad of vegetables. Enjoy your meal !