Pork tenderloin is very soft and juicy meat, the dishes from which come out just delicious. How to cook pork tenderloin, read below.

Pork tenderloin in foil in the oven

Ingredients:

• pork tenderloin - 500 g;
• natural honey - 2 tbsp. spoons;
• grainy french mustard  - 3 tsp.
• freshly squeezed lemon juice - 40 ml;
• garlic - 2 cloves;
• olive oil - 40 ml;
• salt;
• pepper.

Cooking

Washed and dried pork tenderloin we add salt and pepper. For the marinade in a small container, mix lemon juice, olive oil, honey, mustard and a pinch of pepper. Peeled garlic is passed through a press and added to the mixture. Thoroughly knead everything.

Now we return to the meat: put the prepared tenderloin into a heat-resistant container lined with foil, pour the marinade on top. Then the meat is tightly wrapped in foil and left for 30 minutes so that it is marinated. After the time is over, we send the form to the oven and bake for half an hour at 200 degrees. After that, open the foil and bake the meat until ruddy, periodically pouring it with sauce. Serve baked pork tenderloin with fresh vegetables.

Pork tenderloin medallions

Ingredients:

• pork tenderloin - 600 g;
• vegetable oil - 40 ml;
• bacon plates - 8 pcs .;
• green onion stalks - 4 pcs .;
•   - 200 ml;
• flour - 1 tbsp. spoon;
• fat cream - 200 ml;
•   - 1 tbsp. spoon;
• salt;
• spice.

Cooking

Immediately warm the oven to 180 degrees. Put the pan on the fire. Cut the pork tenderloin across into 8 pieces. Each of them wrapped with a strip of bacon. Fasten a toothpick or 2-3 times tied with a thread. Salt, pepper and palm slightly press the pieces to the cutting board. Pour butter in a pan and fry pork pieces in it in bacon for 3 minutes on each side. Roasted meat is placed in the form, covered with foil and put in the oven for 20 minutes. For the sauce, chop the onion, half put in a frying pan, where the meat was fried. Pour in flour and heat it on medium heat for about 1 minute, stirring it. Now pour in apple juice and bring to a boil. Add the cream, mustard and stir thoroughly. Reduce the fire and let the sauce thicken a bit. We release the finished medallions from the threads and toothpicks, put them on the dish and pour over the sauce.

Pork tenderloin fried in a pan - cooking recipe

March 19, 2017 1854

Pork tenderloin - a product from which you can cook a lot interesting dishes. By itself, it is tender, juicy, you just need to properly prepare it and not to overdry.

Pork tenderloin baked in foil in the oven

The most juicy and tasty meat is baked in the oven and in foil, which protects the tenderloin from the effects of temperatures and preserves its flavor and juices inside.

Ingredients:

• 0.8 kilogram of tenderloin;
• vegetable oil;
• 20 milliliters of soy sauce;
• 3 cloves of garlic;
• spice;
• 1 tablespoon Dijon mustard.

Cooking time: 70 minutes.

Caloric content per 100 grams: 143 kcal.

If desired, the dish can be given a light smoky flavor. To do this, before preparing the tenderloin, make a few cuts in it and insert bacon slices inside.

The recipe for pork tenderloin in sauce

Cut in cream sauce  - a dish that each housewife can proudly put on festive table. The meat is tender, soft, juicy.

Ingredients:

• 1 cup of cream;
• cutting - 1 kilogram;
• salt;
• garlic - 4 cloves;
• seasonings;
• milk - 50 milliliters;
• 1 processed cheese;
• celery - 3 stalks.

Cooking time: 100 minutes.

Caloric content per 100 grams: 154 kcal.

1. The tenderloin is thoroughly washed, dried with paper towels and cut into small portions;
2. To wrap the meat in the food film and beat off a little with a kitchen hammer;
3. Cut celery and garlic into small pieces, grate the processed cheese;
4. In a separate container combine cream, milk, celery with garlic, cheese, spices to taste and mix well;
5. Put the tenderloin in the form and pour it over the sauce so that each piece is soaked, put in the oven for 90 minutes;
6. Cook meat at a temperature of 200 degrees.

The readiness of the dish can be checked with a knife. It is necessary to make a puncture in the meat, and if clear juice flows out of it, then it is ready.

How to bake pork roll

Cook delicious and unusual roll  each hostess can cut out, you only need to try a little and show zeal. This dish can be served not only on the daily table, but also on a festive one.

Ingredients:

• seasonings;
• cutting - 800 grams;
• bread - 50 grams;
• salt;
• rosemary - 2 twigs;
• garlic - 3 cloves;
• 0.5 cup olive oil;
• mustard;
• spinach - 3 pieces.

Cooking time: 80 minutes.

Calories per 100 grams: 150 kcal.

1. The tenderloin is washed, dried and cut into two parts, then shallow cuts are made on each of them;
2. Chop garlic and rosemary, add bread crumbs to them, a little olive oil, mix;
3. Put spinach and garlic mixture on one half of the tenderloin and cover with a second piece, tie up on all sides with a strong thread and tie;
4. Add seasoning, salt to olive oil and rub roll with this mixture;
5. Oil the form, put the roll in it, cover with foil and cook for 65 minutes at 200 degrees.

The taste of such a roll is saturated and at the same time tender. Herbs will give it a special flavor that will spread throughout the kitchen.

How to cook meat with potatoes

Cook delicious and hearty dinnerwhich will appeal to both adults and children is not so difficult. The tenderloin baked with potatoes will serve as a side dish at the same time, as well as meat dish. To make it taste more piquant, it’s best to buy pesto sauce.

Ingredients:

• potatoes - 700 grams;
• cutting - 0.7 kilograms;
• seasonings;
• olive oil;
• pesto";
• salt.

Cooking time: 65 minutes.

Caloric content per 100 grams: 170 kcal.

1. Meat is cleaned, washed, films and excess fat are cut off, and then it is rubbed with salt and smeared with sauce;
2. The tenderloin is laid out in the oven on the rack, and a baking sheet is placed on the bottom so that the fat and juice can flow into it;
3. Peel vegetables, cut into slices and put into the bag, pour in the oil, add favorite seasonings, as well as salt, mix well;
4. Take the potatoes out of the bag and put them on the wire rack;
5. Cook at a low temperature - 180 degrees for half an hour, then wrap the meat in foil and cook another 15 minutes.

Before serving, cool the meat a little and cut it into portions.

Culinary tips

Of pork tenderloin  You can cook a huge variety of delicious and aromatic dishes, but in order that they always turn out the way they need it, you must carefully choose the meat.

It needs to be bought only fresh and good, so before buying you need to pay attention to its flavor, as well as color.

Fresh tenderloin has a pleasant, even slightly sweetish smell and a delicate pink shade, without white layers of fat. If the meat is fresh, it will quickly return to its original shape, if it is slightly pressed with a finger.

To make the tenderloin tasty and tender, you must remove excess fat and film from it before cooking. So that the meat does not burn and remain juicy inside, it is best to cook it in the oven and at a very low temperature - at 160-180 degrees.

If the tenderloin was purchased and sent to the freezer, then it necessarily needs preliminary preparation. It defrosts only when room temperature. No need to fill it with boiling water to reproach the defrosting process, since the taste of meat will only make it worse.

With the help of herbs, spices you can form fragrant and aromatic meat. ruddy crust. To do this, simply rub it with your favorite seasonings and put it in the oven. You can improve the taste of meat and make it more piquant by using marinade or brine.

While cooking meat in the oven, you can experiment with food and add mushrooms, fresh herbs, vegetables, and spices. It is best served with various side dishes, such as potatoes, rice, pasta, cereal, and vegetables.

Today we will tell you how to cook pork tenderloin tasty and offer several options for dishes from it. Such meat always turns out to be soft, tender and fragrant. It does not require long marinating before baking in the oven with a whole piece and is prepared in a few minutes if you fry it in the form of medallions.

Pork tenderloin - recipe cooking in the oven with honey and mustard

Ingredients:

• honey - 75 g;
•   - 35 g;
• lemon juice - 35 ml;
•   - 35 ml;
• 3-4 garlic cloves;
• herbs fragrant dry to choose from;
• salt iodized.

Cooking

To cook in the oven pork tenderloin washed cold water  and dry off excess moisture by using paper towels  or napkins. Now we rub the meat generously with salt, black pepper (ideally freshly ground), and we also taste to taste our favorite dry aromatic herbs.

Leave the meat piece for a few minutes, but for now we start cooking honey mustard marinade. To do this, we simply combine honey and Dijon mustard in a flat dish, add lemon juice, salt, peeled and pressed garlic teeth through a press and mix thoroughly.

We lay a container for baking or a baking sheet with a foil cut, place the prepared pork on it and pour it over and rub it with marinade on all sides. After that, we tightly seal the foil to keep all the moisture inside, and leave it at room conditions for about forty minutes. Over time, put the blank bake in a preheated oven. For the first thirty minutes, bake the dish at a temperature of 200 degrees completely sealed, after which the edges of the foil are turned off and let the meat redden for another twenty minutes, pouring it on top from time to time with selected juices.

Fried Pork Sirloin Medallions

Ingredients:

• a piece of pork tenderloin - 520-580 g;
• olive oil - 70 ml;
• ground allspice - 1 pinch;
• ground black pepper - 1 pinch;
• salt iodized - 2 pinches.

Cooking

The fresher the pork tenderloin, the more tender, fragrant and softer the resulting fried medallions will be. Therefore, we do not recommend using for this dish  frozen meat.

Starting cooking, rinse a whole piece of pork tenderloin with cool water, dry thoroughly to remove excess moisture, and cut into slices across the fibers with a thickness of about one and a half centimeters. Immediately put the pan to warm, pouring a little olive oil into it. Fry the meat for two minutes on one side and the other, then spread on a plate, add some salt, pepper with two types of pepper and season with a favorite sauce if desired.

  We are glad to welcome everyone to our kitchen..

Today we will cook pork tenderloin dishes. The dishes that you will learn today can be used not only for cooking pork tenderloin, beef tenderloin or any other meat can also be used. You ask why pork tenderloin? The answer is very simple - this is the most tender, healthy and expensive meat. And if you cook it properly, then the most delicious. It is very easy to prepare, but I present you the best and most delicious recipes.

As you already understood from previous publications, the most important and main secret of preparation is the choice of quality and fresh meat. But when choosing a pork tenderloin, there is another secret that I will share with you now. Often buying in stores, in the markets, many confuse pork tenderloin with entrecote. What distinguishes pork tenderloin from entrecote, you will learn by viewing the video.

Fresh meat, tenderloin is not cheap now, so it's best not to make a mistake when choosing it, then the dishes that you cook will be many times tastier.

  Meat under a fur coat

  Ingredients:

Pork tenderloin - 700 gr;
   Onions - 3 pcs;
Hard cheese  - 350 g;
   Cream or thick cream - 100 g;
Butter  - 40 grams;
   Salt, spices to taste;

  Cooking process:

1. Onions clean, wash and chop into half rings.
  2. Wash the pork tenderloin, dry and cut into thin transverse pieces. Lightly beat off on both sides, salt and season with spices to taste.
  3. Grate hard cheese.
  4. Cover a baking sheet or baking dish with thin strips of butter.
  5. Place slices of meat on a baking sheet, close to each other, cover evenly all the meat with half rings of onion, then evenly coat all with sour cream, and sprinkle with grated cheese.
  6. Send the pan with the tenderloin to the preheated oven to 180 degrees for 40-50 minutes.
  Then get cut into portions, put on a dish and decorate with fresh greens and vegetables and serve. separate dish  That and addition to various side dishes.

  Pork tenderloin balyk

  We will need:

Pork tenderloin (whole piece) - 800-900 g;
   Coarse salt - 2 tbsp;
   Sugar - 1 tsp;
   Cognac - 50 ml;
   Garlic - 4 cloves;
   A mixture of herbs - 1 tbsp;

  How to cook:

1. Wash the tenderloin, dry out, remove the film if there are any, pieces of fat if they are not present, they will add softness and juiciness to balyk.
  2. Squeeze garlic through a press into a separate dish, add salt, sugar, a mixture of herbs, pour brandy and mix well.
  3. Then, with the prepared mixture, rub a whole piece of meat, leave it in this dish and press it down. Leave for 24 hours at room temperature, but not above 20 degrees. After 12 hours, turn the piece of tenderloin over.
  4. Next, after 24 hours, drain all the liquid, and put the meat under pressure for another 3 hours.
  5. Take a piece of gauze, clean the meat from the remnants of salt and garlic, and wrap the meat in gauze tight and in two or three layers.
  6. Hang the meat at one end in a dry ventilated room (I do it in the kitchen at the eaves), and we bring down from 4-12 days, the thicker the piece, the longer it will fall. In the process of felting turn over.
  When 4 days have passed, touch the meat if the crust is already well-dried on top, and the meat inside is soft and slightly elastic, then you can already remove it. Once again I recall the process of felting depends on the thickness of the piece and can last from 4 to 12 days. It is best of all to store the ready balyk in the refrigerator wrapped in parchment paper.

Smile:
In Siberia, people have a cult of meat. In Siberians, everything that does not run and does not make sounds is a side dish.

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Pork tenderloin is one of the most affordable types of meat. It is characterized by a fairly low content of saturated fat. It fits very well in a roast or flat medallions are cut out of it. This pork can be marinated with liquid or in dry spices, due to which saturation with additional flavors will occur. The main thing to remember is that when cooking pork tenderloin, it cannot be overcooked so that the meat does not become dry and tough. To check the degree of readiness, you can use a meat thermometer, the probe of which pierces the meat, checks its color and number of running out juices. Boil the pork fillet on low heat, then the meat will be tasty and juicy. What to cook from pork tenderloin? The following are described. various recipesusing them you can cook dishes that will bring real pleasure.

Recipe 1

Recipe 2

Hot boiled rice, spinach or chard served as a side dish for a delicious pork tenderloin with rosemary. Ingredients for 6 servings:

For meat:

• 2 spoons of table oil vegetable.
• 1 kg of pork fillet.
• 2 tablespoons spicy mustard or Dijon mustard.
• ½ teaspoon of tea salt.
• ¼ teaspoon of pepper.

For the sauce:

• Cup of hot mustard.
• 1 tablespoon tablespoon vegetable oil.
• 3 tablespoons apple cider vinegar.
• Cup brown sugar.
• 1 teaspoon dried rosemary.

In a large heat-resistant pan heat the vegetable oil over medium heat. Cut off the excess fat from the meat. In a bowl, mix the ingredients for pork (2 tablespoons mustard, salt and pepper). Rub this mixture with a tenderloin. Spread the pork on a hot skillet and fry to brown color on all sides. It takes about 6 minutes. Put the meat in the foil tray and transfer it to the oven. Bake, without covering with a lid, about 30 minutes or until ready. Pull pork out of foil, cut and spread on a dish. In a skillet mix all ingredients for the sauce, bring to a boil over medium heat. Stir, boil over low heat for a minute. Pork is served with sauce.

Recipe 3

For those who love very much spicy taste  dishes of pork tenderloin, it is recommended to cook it with Served this delicious pork with potatoes and corn, or other vegetables. For 6 servings you need to stock up on food:

• 3 tablespoons table oil olive.
• 1 large sweet onions, finely chopped.
• 1 small clove of garlic, minced.
• 1 ½ cup chicken broth.
• 1 ½ cup beef broth.
• Cup canned peaches or apricots.
• 2 teaspoons Chipotle tea sauce ( hot peppers  chillies are sliced \u200b\u200band mixed with adobo sauce).
• 1 ½ tablespoons of lemon juice.
• 2 ½ spoons of teaspoon corn starch mixed with 1 teaspoon of tablespoon cold water.
• Salt.
• Pepper.
• 700 grams of pork.

Preheat 2 spoons of table oil, fry onion until soft golden color. Add garlic and stir fry for a minute. Pour chicken and beef broth, lay out canned food, Chipotle sauce and lemon juice. Bring to a boil. Reduce the heat to medium and simmer, uncovered, for 5 minutes. Stir the cornstarch with water and pour into the sauce. Continue cooking, stirring until the sauce boils and thickens, about 5 minutes. Add salt and pepper and set aside. Preheat oven to 200 C. Cut off excess fat from pork, sprinkle lightly with salt and pepper. Heat 1 tablespoon of table oil. Fry pork in a pan from all sides. Transfer the pan to the oven. Pork tenderloin in the oven should be baked for 30 minutes. Take out and set aside minutes for 3, cut and spread on a dish, pour a spoonful of heated sauce on each piece.