5 recipes for delicious pork dishes at home and in the country

Juicy loin baked with apple

The dish takes about half an hour to prepare, and the result will exceed the short wait. Pork baked in foil will delight you with its tender and juicy taste.

For three pieces of loin, take various spices to choose from: turmeric, paprika, dried garlic or a few fresh cloves, ground pepper (black, red), salt.

For the fruit and vegetable “pillow” prepare: one juicy apple and 2-3 carrots (depending on their size). Sour cream - 5-6 tablespoons.

Preparation:

1. Mix salt and spices. Beat the pieces of meat a little, rub with the prepared mixture;
2. Choose seasonings to taste, depending on how spicy you prefer your dishes;
3. Cover a baking sheet with foil. Add grated carrots. There is no need to press it, let it lie like a lush “pillow”;
4. Additionally, brush the fillet on one side with sour cream and place this side on top of the carrots. Brush remaining sides of loin.
5. Place the apple slices on the meat and cover everything with foil;
6. Seal the edges carefully. Place the dish in an oven preheated to 200 degrees to bake.

After half an hour, reduce the heat to 170 degrees. At this temperature, the loin will bake for 40 minutes.

Turn off the oven, but do not remove the baking sheet, let the dish “reach” for another 20 minutes.

Juicy meat combined with apples and carrots turns out very tasty and soft.

Pork tenderloin: recipes from Shefmarket

Properly cooked tenderloin is tender and juicy. It goes well with fruits and dried fruits, especially dried apricots, prunes and dried cherries, which add piquancy and add new colors to the taste. Cooking tenderloin is actually not difficult.

"Evening in Provence"

A complete dinner that can rightfully be considered a real work of art. A hearty pork tenderloin with a side dish of potatoes and tomatoes stewed in Provençal herbs will create a real sensation.

Ingredients required for cooking:

• Smoked brisket – 150 gr.;
• Pork tenderloin – 450 gr.;
• Cherry tomatoes – 210 gr.;
• Celery stalk – 50 gr.;
• Bell pepper – 50 gr.;
• Potatoes – 550 gr.
  ;
• Shallot – 1 piece;
• Garlic – 7 cloves;
• Tomatoes in their own juice – 160 gr.;
• Balsamic vinegar – 70 ml;
• Cold pressed olive oil – 340 ml;
• Rosemary, basil and thyme - 3 grams each.
  ;
• Salt and black pepper - to taste.

"Evening in Provence"

Cooking sequence:

1. Place 6 peeled garlic cloves, thyme, celery stalk, cut into slices, basil and cherry tomatoes into a saucepan.
2. Add balsamic vinegar and olive oil to the vegetable mixture until the contents of the pan are completely covered.
3. Add salt and pepper to the saucepan.
4. Bring the mixture to a boil over medium heat, then reduce the heat to low and cook for another 3-4 minutes.
5. Peel the potatoes and cut into large slices.
6. Brush the potato wedges by hand with olive oil and mix well.
7. Cut the pork tenderloin into equal circles, so-called “medallions” across the grain.
8. Cut the smoked brisket into thin slices.
9. Wrap each piece of meat in slices and secure with a toothpick or wooden skewer.
10. Fry the pork medallions in a tablespoon of olive oil from the cherry tomatoes. 90 seconds on each side is enough. Once cooked, salt and pepper the tenderloin.
11. Place the potato wedges on a baking sheet, add salt and pepper. Bake in an oven preheated to 180°C for 10-15 minutes, then place pork medallions on the wedges and bake for another 15 minutes.
12. Grind the tomatoes in their own juice to a puree in a blender, add half a clove of garlic, bell pepper and shallot.
    Remove half the leaves from the rosemary sprig and add to the vegetable puree. Add salt and pepper to taste. This will be a sauce for the meat.
13. Finely chop the remaining rosemary leaves with a sharp knife, pass the remaining half of a clove of garlic through a press and add a couple of tablespoons of olive oil in which the cherry tomatoes were simmered.
14. All the necessary components are already ready. All that remains is to put the dish together. To do this, place potatoes and pork tenderloin medallions on a large flat plate, brush with garlic-rosemary oil, and top with cherry tomatoes stewed in olive oil. Separately, pour tomato sauce in its own juice into a gravy boat.

The dish looks like it was prepared by a chef. The delicate aroma of Provençal rights, fried meat and tomatoes are woven into a single symphony that awakens the appetite.

"Permanent classic"

Pork tenderloin goes harmoniously with any spices, especially rosemary. The meat is both tender and juicy, as if it melts in your mouth. It is prepared as quickly as possible, the main thing is to finish the job and let the dish brew.

"A red sunset"

The taste of the tenderloin can be enhanced by adding alcohol and dried cherries. It acquires a spicy hue and light sourness with a sweet aftertaste.

"Quick Dinner"

You can prepare delicious pork tenderloin in no time at all without the complicated ingredients you can always find in the refrigerator. The aroma of the tenderloin is tender and attractive, and the meat itself seems to melt in your mouth, while being very juicy.

Chops under a fur coat

A beautiful and tasty pork second course will look great on any holiday table. Chops prepared according to this recipe can even do without a side dish, because they already have an original “coat”.

For the chops you will need:

• Approximately 700 grams of pork fillet;
• 200 ml sour cream or cream.

For the “fur coat” - side dish:

• Two potatoes;
• Bulb;
• Two chicken eggs;
• Three tablespoons of flour;
• Any greens;
• Two tablespoons of mayonnaise or sour cream;
• Garlic, salt.

Slice the meat thinly. It is better to beat the pieces in a bag to avoid splashes.

For the “fur coat” you need to mix all the indicated products: coarsely grated potatoes, finely chopped onions, herbs, chopped garlic. Add eggs, mayonnaise and flour, salt and pepper, mix.

Carefully dip the fillet pieces in the mixture and fry on both sides in hot oil to obtain a golden, appetizing crust.

Place the finished chops tightly together on a greased baking sheet, and pour sour cream or cream on top.

In a well-heated oven, just let the chops sit for about 10 minutes. Then leave them to stand in the switched off oven. The meat and potatoes are perfectly baked. The dish turns out tender and juicy.

This recipe can easily take its rightful place on any menu.

Loin baked with prunes

Ingredients:

• 1 kg pork loin
• 50 gr. fat
• 150 gr. pitted prunes
• 1 tbsp. l. flour
• salt
• pepper

Cooking method:

1. It is good to clean the loin from films and excess fat. Wash and dry with a towel. Rub with salt, pepper and flour. Leave for 30 minutes.
2. Fry the loin in fat until golden brown. Place on a deep baking sheet and pour in the fat from the frying pan.
3. Cover the loin with whole prunes and bake for about 1.5 hours, constantly pouring the released juice and fat onto the meat.
4. Cut the finished loin into slices, place on a large dish, garnish with prunes, and pour over the fat from the baking sheet.
5. Serve potatoes, stewed cabbage and fresh vegetable salad as a side dish. A glass of dry red wine will go well with this pork dish.

Fajitas with pork

Fajitas are a delicious dish of Mexican cuisine. But other countries also appreciated the combination of juicy meat with the piquant taste of vegetables.

You will need 500 grams of pork.

For the marinade:

• 4 tablespoons of vegetable oil;
• 2 cloves of garlic;
• 1 tablespoon lemon juice;
• 1/2 pcs. chili pepper.

Vegetables:

• Bell pepper;
• Sweet onions.

Marinate the meat. Mix thin pieces with the prepared marinade: mix vegetable oil with lemon juice, add garlic and chili.

Leave to marinate in a cool place for 6-10 hours.

Fry the marinated pieces in very hot oil.

Cut the bell pepper and onion and fry with the meat, add salt.

As a result, the vegetables should not “fall apart”, and the meat should turn out soft and juicy.

What to cook from pork tenderloin - delicious recipes

Hello dear readers! We continue the conversation about the most tender cut of pork carcass - tenderloin. We have already made a tenderloin baked in the oven, and today we will find out what else to cook from pork tenderloin. There will be a lot of delicious things!

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

Pork tenderloin, how good it is in any form! A minimum of time spent on preparation and our taste buds soar to the skies with pleasure.

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

You can put a lot of things into sausages, even the most “decent” and expensive ones. Meat is more difficult to adulterate. The conclusions suggest themselves - it is better to cook pork tenderloin. It will turn out tastier and healthier.

Pork tenderloin in a frying pan - recipes with photos

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

Ingredients

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

How to cook deliciously

1. Remove the silver film from the meat.
2. Form thick pieces with a knife and flatten each one with your hand.
3. Sprinkle the meat on both sides with spices and salt.
4. Place in a container, add vegetable oil
5. Cut the peeled onion into half rings, mix with the meat, and leave for half an hour.
   On a note

   Pork tenderloin marinated in this way can be kept in the coldest part of the refrigerator for two days.

6. Fry in a preheated frying pan for 3-4 minutes on each side.
7. Cook over low heat, stirring, for another 5-6 minutes.
8. Let it lie under the foil house for about five minutes.
   Comment

   Serve with fresh bread and homemade tomato ketchup. This dish doesn’t ask for any side dishes!

My comments

• You can additionally wrap each piece of meat with a thin strip of raw or smoked bacon (the ends are secured with a wooden toothpick).

Pork tenderloin shashlik

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

Having lived quite a life, I have been convinced many times of the correctness of his words. Shish kebab prepared from pork tenderloin according to the recipe of Aristotle Venedictis is still a favorite in our family.

How to cook

1. Peel the onion, cut into medium half rings, place in a deep bowl, mash thoroughly with your hands to release enough juice.
2. Prepare the tenderloin as indicated in previous recipes, cut into pieces 5-6 cm thick.
3. Add salt, sprinkle with spices, place in a container with onions, stir, add olive oil (if desired), squeeze the meat with your hands, as if massaging it. Leave to marinate for 2-3 hours (more is possible).
4. Thread the pieces of tenderloin onto skewers (shake off the onions and herbs - they can be fried separately), bake the kebab over hot coals for about ten to fifteen minutes.
   Skewers should be turned frequently. Baked vegetables and a salad of fresh tomatoes with olive oil and basil are best served as a side dish.

Dried pork tenderloin

Prices for high-quality dry-cured pork (prosciutto, jamon) in our stores are off the charts. But at home you can prepare wonderful dried pork tenderloin of excellent taste, which will cost you much less than bourgeois delicacies.

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

Pork in sauce with mushrooms

A recipe for a wonderful pork second course that can be prepared for a family dinner or for any celebration. Creamy cheese sauce will add softness and special tenderness to the dish. Meat prepared in this way will go perfectly with a side dish of any cereals or vegetables.

Ingredients:

• Pork fillet - 500 grams;
• Mushrooms - 300 grams;
• Cheese - 200 grams;
• Cream - 500 ml;
• Salt, pepper - to taste;
• Dried herbs - 2 tablespoons (for example, basil).

Wash the mushrooms and meat well and cut into pieces.

First, fry the meat for about 30 minutes, then add the mushrooms, salt and pepper everything to taste and fry for another 10-15 minutes.

Pour cream into meat and mushrooms and add herbs. Leave to simmer over low heat for 15 minutes.

Add grated cheese. Pork with mushrooms is ready.

Pork with vegetables in a frying pan

This dish perfectly combines different flavors of vegetables, spices and meat. Everything is stewed in one pan under a closed lid. Vegetables release a lot of juice, which makes the pork very soft and tender.

The set of vegetables can be supplemented at your discretion: zucchini, zucchini, broccoli, champignons. In winter, when there is no fresh food, you can use frozen mixtures.

Required Products:

• 700 g pork;
• 1 bell pepper;
• 1 carrot;
• 1 large onion;
• 4 tomatoes;
• 4 cloves of garlic;
• A bunch of parsley;
• Salt.

For the marinade:

• ¼ tsp. dried hot red pepper;
• ½ tsp. ground black pepper;
• 1 tsp. paprika;
• Salt.

Preparation:

1. We cut the meat into pieces of arbitrary shape, 2/2 cm in size. Add spices and salt to taste, mix and leave to marinate.

2. Cut the onion in half and then into half rings. Cut the peppers and carrots into strips. Carrots can be grated on a Korean carrot grater, and then chopped a little with a knife.

3. Finely chop the parsley and cut the garlic into thin slices. We make a cross-shaped cut in the tomato, scald it with boiling water and remove the peel. Cut the pulp into 4 parts.
   Read also:  how to marinate a turkey drumstick for baking
4. Pour vegetable oil into a frying pan, heat it up and add the pork. Fry until golden brown. Add the onion and cook until transparent. Then throw in the carrots and peppers. Cover with a lid and simmer for 10 minutes, stirring occasionally.

5. Distribute tomato slices on top, cover with a lid and simmer for another 8-10 minutes. Add the greens and garlic, add some salt if necessary and simmer for another 2-3 minutes under the lid.

6. For a family dinner, the dish doesn’t even need to be put on a plate. Serve directly in the pan so that everyone can help themselves as much as they want.