Braided pork muscles
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I made a mixture in a bowl of olive oil, chopped thyme, oregano, pepper, bay leaves, salt, red wine and 4 cloves of crushed garlic.
I cut the muscle lengthwise into 4 strips, without penetrating to the thick end, leave it for about 2 cm, and then I put it in the bowl with spices, leaving it to marinate in the refrigerator for 1 day.
We take the meat from the marinade on a wooden bed, and we start the operation :) of the braid: we put the sausage in the middle of the strips, and we put the onion threads along the strips and we start to knit until we reach the end where we catch with toothpicks.
Prepare a yena dish and place the braid over which we put a few tablespoons of the seasoned liquid where the meat was marinated. Cover the bowl and put it in the oven for 40 minutes.
Serve with assorted pickles, salads or other side dishes.
Simple low-fat yogurt
Like all dairy products, yogurt is a wonderful source of a lot of B vitamins. A cup of plain, low-fat yogurt nets, 31% riboflavin, 23% B12 and 14% pantothenic acid, plus biotin and calcium for building bones and about 10% vitamin D, if supplemented, & # 238together with potassium phosphorus, zinc and selenium. Go Greek and you will get twice as much protein per serving, plus less sodium and sugars, which are reduced during the straining process. Amidor uses Greek yogurt to make ice, to replace butter with pastries, and to prepare dips, sauces, and sauces, like in this benedict egg recipe. Combine 50/50 with ricotta to get a low-fat, high-protein pizza topping.
Scented pork tenderloin braided with bacon
Because the Easter holiday is fast approaching and not everyone eats lamb, I thought I would show you this recipe for pork tenderloin braided with bacon, which is a special flavor, making the delight of a special meal.
As any important holiday is a new opportunity for us to prepare selected and special dishes, here is another relatively simple way to prepare pork tenderloin: braided, stuffed with bacon and flavored differently with spices that combine in a special taste. The muscle prepared in this way will excel in tenderness, and our taste buds will be fully satisfied with the fullness and flavor of the spilled aromas. You should try this recipe at least once. You can unleash your imagination, tastes and spice preferences by testing and trying your favorite options and you & # 8230 will certainly not regret it. And at the end you will enjoy a special steak on a holiday with your dear friends and a glass of dry red wine. Then see the sensations!
ingredients (6 servings)
- 2 larger pieces of pork tenderloin (approx. 500-600 gr / piece)
- 150 gr. sliced bacon
- 50 gr. butter
- 1 pc. onion
- 1 buc.morcov
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground mosaic pepper (black, red, white, green)
- ½ teaspoon paprika
- ¼ teaspoon hot paprika
- 1 teaspoon dried thyme
- 6 cloves of garlic
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1/2 glass of water
- 1/2 glass of white wine
Method of preparation
-If necessary, wash each pork tenderloin and wipe very well to be perfectly dry.
-Shape the muscles (if necessary) removing the skin and excess fat.
-Cut each muscle lengthwise into three approximately equal strips, leaving each one an uncut end of approx. 3-4 cm (for easy weaving).
-Melter the butter in a small bowl, leave it to cool, and when it reaches room temperature, grease it well, massaging lightly, each strip of meat. The remaining butter will be used later.
-Let the meat rest for approx. 10 minutes while we prepare the spices.
-Take three small bowls in which you put spices as follows: in the first bowl mix the salt, the mosaic pepper, the sweet and hot paprika and the thyme in the second bowl mix the cleaned and crushed garlic cloves (through the special appliance) together with mustard in the third bowl mix honey, peel and lemon juice.
-Each of the three strips of muscle is greased everywhere with the mixture of spices for a bowl, resulting in three different strips of meat seasoned differently. Do the same with both muscles.
-Leave the muscles ready for another approx. 15 minutes to "pull" their flavors and to fry, during which time we clean and wash the onion and the carrot, after which we cut them: onion in half or quarters and the carrot in thin slices.
-Carefully weave each muscle, starting the braid at the uncut end and at the end, the other end is caught with toothpicks or skewer sticks.
-After the muscles have been woven, they are stuffed with thin slices of bacon, respectively, the bacon is placed between the braids.
-Let the oven to heat and set the temperature to 200 °
-In the meantime, heat a non-stick pan (Teflon) without oil, and when it has heated, fry each braided muscle approx. 2-3 minutes on each side, enough to form a light brown crust.
-If you don't have a frying pan that you can put in the oven later, transfer the mussels to the cooking tray, drain the fat left in the pan over them, sprinkle with the rest of the melted butter, place the onion pieces and the slices of carrot among the muscles and add water.
-Cover the tray with aluminum foil and put it in the hot oven at 200 ° C for approx. 20 minutes.
-After 20 minutes, remove the foil, add the wine, grease the muscles with a brush with the liquid from the tray, turn them on the other side and put the tray in the oven until the muscles are browned.
-When they are ready, take the muscles out of the oven and let them "rest" for about 10 minutes, lightly covered with cling film.
-Put the muscles on the serving platter with the garnish, sauce and favorite salad. Being seasonal, we now served them simply, with natural seasoned potatoes and assorted pickles.
I first published this recipe on Hoby Chef.
& # 8211 While in the oven, it is a good idea to watch the braided muscles and sprinkle / grease them with the fat from the tray, possibly turning them from side to side for even browning.
-When distributing the bacon slices among the braids of the muscle, be careful not to leave them out too much, because they fry very quickly and will burn.
-If you prefer, from the vegetables and the liquid left in the baking tray you can prepare a great sauce with which you can serve the steak.
Yes, it looks insane! Yes, it was super juicy, tender and everything you want. Yes, we licked our fingers at the end. Yes, it was really something special. I served it with mashed potatoes and salad. But do you know what keeps me from being happy? I kept telling you that every time I prepare the meal and the recipe is going to appear on the blog, the food has to be posed and no one is waiting. Either I take what I grab and run or I pray that no one catches me that the food is ready and I sit and take pictures. Whatever the option, make the others jump, of course! Thinking about how smart I could be, I came up with an idea: until the mashed potatoes boil, I quickly take pictures of the steak, because people don't know what I'm doing anyway. the oven is working, the stove is working, so the food is not ready! In my rush to & # 8222studio & # 8221 and with very, very much skill on my part, I dropped the camera on the floor. And I kind of got rid of him. very good! I am out of. so when I see these pictures, I have sad memories.
700g pork muscle
2 tablespoons brown sugar
2 sachets of granulated garlic
2 sachets of spices for pork
salt, pepper, curry, hot paprika, thyme, basil, larch
the juice of a lemon
Strudel woven with cherries
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The washed pork muscle is cut into 3 equal parts in length.
Mix the spices in a bowl.
Put the sliced pork muscle over the spices and massage the whole piece of meat very well.
We weave the three cut pieces and we catch at the ends with toothpicks.
Put the braided pork muscle in a heat-resistant tray in which we add the wine and a little olive oil.
Put the tray in the oven for about 45-50 minutes, until the pork muscle turns brown.
Cleaned wild mushrooms are washed in cold water, and cut into slices.
Heat a little olive oil in a frying pan, add finely chopped green onions, tomatoes, mushrooms and let it fry.
Add the white wine and leave it on the fire until it evaporates.
Season with salt and pepper to taste.
Why I would like to test the new Philips Multicooker:
Thanks to the timer for presetting up to 24 hours, you are free to spend time with your loved ones, while Multicooker cooks for you.
The comfortable handle does not heat up, so you can easily move it anywhere.
Serve the pork muscle braided with mushrooms along with the mushroom garnish.
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Method of preparation
Pork tenderloin braided with sausages
I marinated the two muscles for a few hours in a mixture of white wine and garlic.
Braided pork tenderloin served with different kinds of purees
Take the piece of muscle, cut it into three pieces but not up to the top, leave the base where the weaving starts.
150 ml dry white wine. Let it brown then add the crushed garlic and finely chopped onion.
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I am waiting for you to convince yourself how simple and delicious this pork muscle is. Roast it over high heat on all sides in two or three tablespoons of olive oil, thus forming a crust and keeping the juices inside the meat, which will make our muscle tender and juicy. How to cook pork tenderloin in the oven.
It is one of the simplest pork muscle recipes that is very easy and very healthy to prepare with the help of a. This can also mean a mixture of garlic, thyme, basil and rosemary, along with olive oil and sea salt. 400 g Brown mushroom mushrooms.
Pork tenderloin roll with mushrooms is a delicious steak with juicy tender meat that melts in the mouth and tasty filling. Dec 24 2014 A pork muscle stuffed with mushrooms and wrapped in ham a steak full of flavors that will proudly sit on the Christmas table and snatch. First season to taste.
Feb 24 2021 We cut thin slices of pork tenderloin and then beat it very lightly with a meat hammer. In principle, it also works with pork fillets, but the muscle is much more fragile. WICKED PORK MUSCLE.
In a large frying pan, melt butter and place the slices of meat. Pan-fried liver with onion and garlic video recipe Mushrooms with tomato sauce and garlic in the oven video recipe Pork muscle with mushrooms and green garlic Rabbit steak with thyme and almonds Chicken with sauce. 40 g butter fat 82 good quality.
This pork tenderloin is one of the pieces we really like. MUSCLE ROLL WITH CHOPPED MEAT. Finely chop the mushrooms and let the yolks drain.
May 18 2017 For this story you need 1 kg of small pork tenderloin. The muscle is cut into 3 taking care that all 3 strips are equal. CHOPPED MEAT ROLL AND PURPLE MUSCLE.
1 tablespoon lemon juice. The preparation is served hot, the pork muscle being cut into 2-3 cm thick slices with a garnish of potatoes and mushrooms. Pork tenderloin with mushrooms and sour cream sauce or how to make a delicious meal ready in 15 minutes if you feel like eating it straight from the pan.
And for a perfect pork tenderloin do not use a fork to turn it because if you prick all the juices and all the goodness in it will drain. What internal temperature should a properly cooked pork tenderloin have. 5 tablespoons olive oil.
The wonderful meat sauce with mustard and other spices will be spread on the slices of meat served. 1 small red onion about 60 g. Dec 11 2017 I bought two beautiful pork muscles some mushrooms and I said I would like a garnish of rice.
Baked pork tenderloin. 500 g pork tenderloin. The pork tenderloin with mushrooms and cream can be prepared by anyone, due to the ease with which it is prepared, you practically throw some ingredients in the pan and in a few minutes of waiting you get a culinary delight.
Before putting the pork tenderloin in the oven, let's season it properly. 300 g fresh mushrooms. In order not to fall hard on the stomach from the holiday table, pickles can not be missing in vinegar.
And in order not to make pilaf, I stopped for a rice with butter and Parmesan cheese, very good, very good and creamy. PORK MUSCLE MEDALLIONS WITH MUSHROOMS SAUCE.
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