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Pork tenderloin with sour cream

Pork tenderloin with sour cream


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Fast and extremely tasty cooking.

  • 400 g meat / pork tenderloin
  • 150 ml oil
  • 100 ml of milk
  • 60 g sour cream
  • salt
  • pepper
  • paprika
  • rosemary

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork tenderloin with sour cream:

Cut the pork into thin strips and fry it in hot oil. When it is fried on both sides, drain the oil from the pan and add the milk, salt and pepper to taste and cook for 10-15 minutes.

Add sour cream, mix and leave on the fire for another 1-2 minutes. Sprinkle paprika and dried rosemary on top of the pepper and serve with different garnishes.


Pork with sour cream and horseradish sauce

Every time I buy a pork tenderloin and slice it, there are a few pieces (the sharp tip of the pork tenderloin, sometimes the side, long and thin, which comes off the muscle itself) that & # 8222 fall & # 8221 and to which you have to I find them a use.


In fact, to be honest, these & # 8222charts & # 8221 make me happy, because they give me the opportunity to cook something very to my taste: robust, with spicy sauce, located between our stew and the Asian curry, full of flavor .
Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: Ten minutes
ingredients:
350 g pork tenderloin, cleaned of silk and fat, cut into pieces
salt
white pepper, ground
2 tablespoons sunflower oil
1 onion, finely chopped
4 cloves garlic, finely chopped
60 ml white wine
200 ml cream 32% fat
2 large potatoes, boiled and cut into cubes
4 cm piece of horseradish, cleaned and coarsely chopped
1 teaspoon of white wine vinegar
1 teaspoon mustard
1/2 bunch of fresh, finely chopped parsley
1 teaspoon hot pepper flakes (optional)
fresh parsley leaves for garnish
Instructions:
Horseradish is prepared. Put the horseradish in a bowl, add salt, mustard, vinegar and 1 tablespoon of sour cream. Process the mixture with a hand blender, until you get a paste as homogeneous as possible. Adjust the consistency of the sauce, possibly adding a little more mistletoe,
Meanwhile, salt and pepper the meat. Heat a large skillet over high heat. Add the oil. When hot, sauté the meat for 2 minutes, until evenly browned. Remove and transfer to a hot plate.
Make a small flame. Add the onion to the pan, salt and cook over low heat for 3-4 minutes, or until soft and translucent, mix with a wooden spatula, cooling the bottom of the pan to incorporate the caramelized residues left by meat.
Add the garlic and continue for 1 minute. Add the wine, mix and bring to the boil. Simmer the mixture until the wine has evaporated by more than half. Add the remaining sour cream, horseradish mixture and potatoes and mix gently so as not to crush them. Cook for 1-2 minutes, until hot. Remove the mixture from the heat, add the chopped parsley, mix and serve immediately, sprinkled with hot pepper flakes and garnished with parsley leaves.
tips:
The recipe works just as well with pasta instead of potatoes.
Also, the potatoes can be omitted from the recipe, and the resulting preparation is served with boiled rice.
The recipe has an excellent sauce mash the potatoes with a fork when you eat, to & # 8222 gather & # 8221 as much of it.


Who says you can't make a chef's recipe right in your own kitchen? Chef Cezar Munteanu explains step by step what you have to do, in the recipe presented below. And we tell you another secret: choose the pork tenderloin from Selgros Carmangeriile, carefully portioned by skilled butchers, made of the best quality meat. You will definitely have a result like a five star restaurant.

Cut the garlic into quarters and insert it into the muscle. It is rolled in bacon and browned in a little flavored olive oil, placed in another tray, then placed in the oven at 200o C for 10 minutes.

In the same pan, prepare the sauce, boiling the liqueur wine, the baking gum and a little soup. Continue boiling until the sauce is thick.

Meanwhile, prepare the garnish:

Bring the soup to a boil. When it boils, add the malai in the rain. When it starts to take on consistency, add liquid cream and cheese. When the corn is boiled, set it aside. Serve hot with slices of muscle and prepared sauce.


Pork tenderloin with sour cream sauce, mushrooms and gorgonzola

Mu & # x219chiule & # 539 de porc & # 238n sauce de sm & # 226nt & # 226n & # 259 cu ciuperci brune, hribi usca & # 539i & # x219i br & # 226nz & # 259 gorgonzola.

Ingredients & # 8211 Pork tenderloin with sour cream sauce, mushrooms and gorgonzola (4 servings)
  • 1 mu & # x219chiule & # 539 pork, about 500 g
  • 1 tablespoon zeam & # 259 de l & # 259m & # 226ie
  • 5 tablespoons olive oil
  • 1 small red onion, about 60 g
  • 40 g butter, 82% fat, good quality
  • 4 & # 8211 5 c & # 259 & # 539ei de garlic, cur & # 259 & # 539a & # 539i & # x219i t & # 259ia & # 539i slice sub & # 539iri sau toca & # 539i
  • 400 g brown champignon mushrooms
  • 20 g hribi usca & # 539i
  • a few sprigs of fresh or dried thyme
  • 1/2 tablespoon Dijon muffin or other horseradish muffin, quality
  • 1 tbsp & # 539 & # 259 of f & # 259in & # 259 white & # 259
  • 70 ml dry / semi-dry white wine, good quality & # 259, about 5 tablespoons
  • 450 ml sm & # 226nt & # 226n & # 259 dulce de g & # 259tit
  • 80 & # 8211 100 g br & # 226nz & # 259 gorgonzola picant & # 259
  • some parsley leaves, finely chopped
  • 150 g m & # 259lai, for m & # 259m & # 259ligu & # 539 & # 259 (polenta)
  • sea ​​salt & # x219i black pepper, fresh & # 259t r & # 226 & # x219nit
Method of preparation

Mai & # 238nt & # 226i t & # 259iem mu & # x219chiule & # 539ul, transversal, & # 238n 8 buc & # 259 & # 539i egale - batem u & # x219or cu punch, cada pi & # 259 de carne, s & # 259 fie cam de 1, 5 cm thick, then season with salt, pepper, 2 tablespoons olive oil and 1 tablespoon of lemon juice. L & # 259s & # 259m meat in marinade & # 238n refrigerator, 2 & # 8211 3 hours.

We cut the larger mushrooms into quarters, and the smaller ones into halves.

Put the dried mushrooms in a bowl with 150 ml of hot water and soak them.

Slices of m & # 259m & # 259ligu & # 539 & # 259 (polenta) on the gr & # 259tar - we make a m & # 259m & # 259ligu & # 539 & # 259 from 500 ml of water & # 259 & # x219i 150 g of m & # 259lai. Boil 15 & # 8211 20 minutes on low heat, then turn it over in a form or a small, rectangular or square dish. When it is cooled, remove it from the mold and cut into slices.

Grease the polenta slices with olive oil, then brown them for a few minutes on a hot grill pan or on a hob.

Remove the meat from the fridge and leave it for about 30 minutes at room temperature.

We thoroughly heat a grill pan or a grill with a charcoal or charcoal, then grease it with oil - fry the pieces of meat, about 2 minutes, on each side.

Then press with parsley, garlic and a little thyme. We take the meat out on a plate and leave it to rest, while we prepare the sauce.

We lightly put a frying pan with a thick base, add 1 tablespoon of oil, then sauté the onion seasoned with salt for 7 minutes on low heat.

We cut the flakes to the maximum, add the butter, 2 & # 8211 3 cloves of garlic, mushrooms & # x219i and some thyme leaves - spice & # 259m with salt & # x2i pepper, spit 3 minutes for 4 minutes, then add the muffin - cook for about 30 seconds, stir for a few minutes, mix with a spatula. # 259 wood, after which we extinguish everything with white wine.

Dup & # 259 cca jum & # 259tate de minut ad & # 259ug & # 259m sm & # 226nt & # 226na, br & # 226nza gorgonzola & # x219i hribii hidrata & # 539i, stor & # x219i & # 238n m & # 226n & # 259 & # x219i toca & When it starts to boil, pour in a little bit of the mushroom juice and boil the sauce for 2 minutes on low heat.

& # 206n final, add & # 259ug & # 259m & # 238n sauce buc & # 259 & # 539ile de mu & # x219chi & # x219i g & # 259tim & # 238nc & # 259 1 & # 8211 2 minutes, on low heat - season & # 259m with salt , pepper, some thyme leaves & # 539e and chopped parsley.

We put the pork tenderloin on the plates, and on top we put the sour cream sauce with mushrooms and gorgonzola. Serve with slices of muesli, browned on the grill or with bread and a carafe of white wine at the table. # 259!


Pork tenderloin and brown mushrooms in sour cream sauce

  • Servings: 4 people
  • Preparation time: 10min
  • Cooking time: 20min
  • Calories: -
  • Difficulty: Easy

Pork is a very tender meat and cooks extremely quickly. It is a drier meat, so it is advisable to prepare it with a juicier garnish. I prepare it either in the oven in the form of a roll filled with vegetables or baked in a pan with a delicious garnish of brown champignon mushrooms in sour cream sauce. A wonderful recipe for a quick and tasty dinner. I also recommend this simple recipe for Pork Muscle in onion sauce with peppers and garlic


Method of preparation

Grandma's recipe: Tochitura made of pork organs and pork muscle on a polenta bed. The liver and heart are washed well and cleansed of blood. Then cut the pieces. So is the pork tenderloin. Cook the onion. Then add the meat and pork chops cut into suitable pieces. Add the spices (thyme, hot paprika, bay leaves, nutmeg, salt, pepper) and broth. Extinguish with red wine and leave on the fire until the sauce decreases. Towards the end, add the garlic. Sprinkle with parsley. Serve with polenta and sour cream.


Pork tenderloin with sour cream

Pan-fried pork tenderloin with sour cream and milk is a fast and extremely tasty food. I generally made the recipe with chicken breast, I left the pork mug more fried and it turned out very good.

Ingredient:

  • 400 g meat / pork tenderloin
  • 150 ml oil
  • 100 ml of milk
  • 60 g sour cream as fat as possible
  • salt
  • pepper
  • paprika
  • rosemary

Cut the pork into thin strips and fry it in hot oil. When it is fried on both sides, drain some of the oil from the pan (to leave very little) and add the milk, salt and pepper to taste and cook for 10-15 minutes.

Add sour cream, mix and leave on the fire for another 1-2 minutes.

Sprinkle paprika and dried rosemary over the pepper. Serve with different garnishes.


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