What to cook from pork tenderloin in a pan. Pork tenderloin - the easiest recipe

There are practically no parts in the pork carcass that would not be used for cooking - the knuckle can be baked, the ears can be smoked, and the jelly can be cooked from the legs. But, of course, gourmets appreciate pork meat most of all, or rather, its sirloin, so every cook needs to know how to fry a pork tenderloin in a pan. The main task in this case is not to overdry the tender meat and at the same time allow it to be properly fried.

Classic recipe for pork tenderloin in a pan

Ingredients

• - 0.5-0.6 kg + -
• - 4 cloves + -
• - 1 tsp + -
• — 1-2 pcs. + -
• - pinch + -
• - pinch + -
• - for frying + -

How and how much to fry pork tenderloin in a pan

1. Wash the pork tenderloin under running water, remove excess films.
2. Cut the fillet into small layers with a thickness of about 1 centimeter.
3. Pour vegetable oil into a frying pan and set it to heat over medium heat.
4. At this time, peel the onion from the husk and cut into half rings or quarters.
5. Remove the skin from the garlic cloves and cut it into thin slices.
6. Load the pork pieces into the pan. They need to be laid in one layer so that the crust that forms during the roasting process seals the juice inside each piece.
7. After a couple of minutes, turn the pieces over and fry for some more time.
8. Pour the onion and garlic cloves, mix everything and fry until the onion and garlic acquire a characteristic golden hue.
9. Reduce heat to moderate. Salt our dish, add black ground pepper and mustard powder. Mix everything and fry the meat for another 15 minutes.

Put the finished dish on portioned plates and put the side dish here. Fresh vegetables or green peas are best combined with such meat.

Pork tenderloin fried with vegetables in a pan

The juiciness of pork tenderloin depends on many factors, and even a slight mistake in the actions of the cook can lead to damage to an expensive product. To avoid this situation, you can play it safe and cook meat along with vegetables.

Ingredients

• Pig tenderloin - 0.5 kg;
• Bulgarian pepper - 1 pc.;
• Yellow or white onion - 2 pcs.;
• Tomatoes - 1 medium fruit;
• Sunflower oil - for frying;
• Pepper, salt and spices - to taste.

How to cook delicious pork tenderloin in a pan

1. Rinse the tenderloin under running water and remove unwanted films.
2. First, we cut the meat into not very thick layers, and then we cut them into strips.
3. Pour vegetable oil into a wide frying pan and put it on medium heat.
4. When the oil is hot, spread the meat slices, trying to evenly distribute it along the bottom. Stir from time to time and fry until a small crust appears.
5. While the meat is browning, we are engaged in vegetables. Remove the husk from the onion, wash it and cut into half rings.
6. Cut off the cap from the bell pepper, cut out the seed part. We cut the sweet pepper into small strips or small squares.
7. We scald the tomatoes and remove the skin from them. We remove the central hard part and chop the pulp a little with a knife.
8. Pour the onion to the meat and fry until the vegetable acquires a golden hue.
9. Add bell pepper to this. Fry for a few more minutes, stirring constantly.
10. We load chopped tomatoes. Salt, pepper, add the necessary spices. Simmer the dish until the tomatoes are completely dissolved and turn into a sauce.

Salt can be substituted for soy sauce in this recipe. In this case, the dish will receive a touch of Asian cuisine and can be served with rice. Mashed potatoes are also excellent with such pork.

Pork tenderloin medallions in a pan

Surely you have seen more than once in cooking shows or video instructions how recognized chefs prepare meat medallions. This dish can be completely prepared on your own, all you need is a pork tenderloin, a couple of additional ingredients and a little free time.

Ingredients

• Pork (tenderloin) - 400-500 g;
• Cognac - 40 g;
• Garlic - 1-2 cloves;
• Salt and pepper - to taste;
• Refined vegetable oil - for frying.

How to fry pork tenderloin medallions

1. We wash the pork tenderloin, remove all films, especially thick ones. Cut into fairly large pieces about 3-5 centimeters wide.
2. Dry each piece with paper towels or napkins. We put the pieces vertically and press them down with your hand so that they flatten a little.
3. Sprinkle with salt and pepper. You can also use your favorite spices for pork.
4. Pour the oil into a frying pan, heat it to maximum heat, and then reduce it to medium.
5. Carefully lay the pork pieces vertically and fry on each side for 5 minutes.
6. Remove the skin from the garlic, cut it in half and add to the pan when a couple of minutes remain before the end of cooking.
7. Pour in cognac, set fire to it as carefully as possible. If it works, then while it burns, once again turn the pieces over to the opposite side.
8. We take out the medallions from the pan, wrap them in several layers of foil and let them sweat for a few more minutes. Then we serve to the table.

To protect yourself from surprises, keep a lid next to the pan. If the flame seems too high for you, you can cover the pan with it at any time and thereby extinguish it.

Pork tenderloin rolls with bacon in a pan

There are many recipes for bacon rolls, but the most delicious dish is obtained if you use pork tenderloin. These two ingredients complement each other perfectly, and the result is a real culinary masterpiece.

Ingredients

• Pork tenderloin - 400-500 g;
• Bacon (raw smoked) - 4-5 pcs.;
• Garlic granulated - 1 tsp;
• Salt and pepper - to taste.

How to make pork tenderloin rolls with bacon

1. We wash the tenderloin, remove the films and dry a little with a paper towel.
2. Cut the fillet lengthwise into 4-5 thin layers (use a very sharp knife, so the pieces will be evener).
3. Sprinkle all the layers with salt, pepper, garlic and other seasonings of your choice. Rub a little on each piece.
4. We spread a piece of bacon on each layer, and then twist the rolls so that the bacon is on the outside.
5. We pierce each roll with a skewer or a long toothpick.
6. Pour quite a bit of vegetable oil into the pan (you can not do this) and set it to warm up over medium heat. After some time, we lay out our rolls so that they stand on the surface of the pan as if with an edge.
7. Fry on each side of the rolls for 5 minutes.
8. Preheat the oven to 200 degrees, cover the baking sheet with foil and put the rolls on it. Bake them for another 15 minutes and then serve.

Now you know how to fry pork tenderloin in a pan. Remember that this meat is very tender, and therefore can easily be overdried. Be sure to watch the cooking time and do not overcook the fillet, otherwise even the slightest delay can ruin the whole dish.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

There are a lot of recipes for cooking pork: the meat is stewed, baked in the oven with various vegetables and spices, fried. The last heat treatment option allows you to get a juicy and ruddy dish at the same time, which can be served not only during family dinners, but also on the occasion of festive feasts.

How to fry pork

The taste of the finished product is influenced not only by the products combined with it, but also by the right choice of meat. For frying, a fresh pork tenderloin from such parts of the carcass as a shoulder, neck or leg is ideal. Frying pork in a pan does not require the addition of a large amount of seasonings, otherwise the meat flavor will not be bright. Before cooking steaks, chops or pork stew, the meat must be washed and dried with a paper towel, otherwise the pork will release a lot of liquid during frying. Salt and season the dish at the very end of cooking.

Pork recipe in a pan

Pork is quick and easy to fry, be it a steak, chop or roast (fillet cut into small pieces). This is a big plus for busy housewives who don't have enough time to prepare gourmet, complex meals. However, to get tasty, juicy fried meat, you need to cook it in a thick-walled pan such as cast iron or non-stick cookware. Below are different cooking options, among which everyone will find the best roast pork recipe for themselves.

salad

• Cooking time: 2 hours.
• Calorie content of the dish: 169 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.

Fried pork salad with carrots is called "" and there are many variations in the preparation of this snack. Some housewives add canned green peas or corn to the salad, others sprinkle the top with salted breadcrumbs. Below is a step-by-step recipe with a photo, with which you can easily prepare a delicious snack.

Ingredients:

• large carrots;
• bulb;
• pork tenderloin - 0.3 kg;
• mayonnaise, spices;
• pickled cucumbers - 3 pcs.;
• frying oil.

Cooking method:

1. Boil the tenderloin in salted water (it will take up to 1.5 hours), cool, then fry the product in oil and cut into thin strips.
2. Finely chop the onion, rub the carrot. Saute vegetables in oil until tender.
3. Put pieces of boiled fillet, vegetable fry in a salad bowl.
4. Salt, pepper the dish, add chopped cucumbers and a little mayonnaise to it.

Chop

• Cooking time: 30 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 335 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Pork chops in a pan are very nutritious and tasty. To achieve a juicy dish, it is important to choose the right meat: the neck or shoulder will be suitable parts, while it is better to choose pieces with small layers of fat. If desired, before frying the product, it can be rolled in breadcrumbs. Below is a simple recipe for fried pork chops.

Ingredients:

• pork neck / shoulder - 1 kg;
• flour - 200 g;
• salt - 70 g;
• light beer - 1 tbsp.;
• spices, including pepper;
• melted fat - 150 g.

Cooking method:

1. The meat should be washed, then dried with a napkin.
2. Cut it into small pieces up to 1.5 cm thick. Each of them must be beaten off with a hammer / knife and rubbed with salt and seasonings.
3. Pour the prepared product with beer, leave to marinate for 5 hours or overnight.
4. Remove the pickled pieces from the beer, rinse with water, dry again with napkins.
5. Pour flour into a deep plate, roll each chop in it, immediately laying the pieces in a pan with hot fat.
6. Fry the dish for 5 minutes on each side, covering the pan with a lid. Serve fried meat with vegetable salad and any side dish.

With onions in a pan

• Cooking time: half an hour.
• Number of servings: for 3 persons.
• Calorie content of the dish: 254 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

With proper roasting, pork turns out to be very tasty, tender, juicy, aromatic. In this case, you can use almost any part of the animal, but the back part will be the best choice - there is a lot of meat and a small amount of fat. Serve the fried dish with potatoes, pasta or stewed vegetables. How to quickly fry pork in a pan with onions without breading?

Ingredients:

• garlic - 5 cloves;
• pork fillet - 0.4 kg;
• paprika, coriander, turmeric, rosemary, Provence herbs - ¼ tsp each;
• onions - 3 pcs.;
• vegetable oil for frying.

Cooking method:

1. Heat a deep frying pan, grease it with oil.
2. Put the meat cut into small pieces in a hot dish.
3. To fry the product without losing juiciness, first turn on a strong fire, and when the meat is covered with a golden crust, reduce it.
4. After 5 minutes, add onion half rings and crushed garlic to the pan.
5. Constantly stirring with a spoon, keep the food on high heat for a couple of minutes.
6. Screw on the burner and add a glass of water to the pan. Without covering the container with a lid, simmer the ingredients until the liquid has completely evaporated.
7. Season the food with spices, mix, cover the pan with a lid and leave to simmer for 3 minutes. Serve the fried dish garnished with fresh herbs.

in pieces

• Cooking time: half an hour.
• Servings Per Container: 4 servings.
• Calorie content of the dish: 148 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

It is better to cook fried meat in pieces in a pan from a fresh product that has not been frozen. If you only have frozen tenderloin, you need to defrost it properly. This should be done in the refrigerator and in no case with the help of a microwave or hot water. After thawing, rinse the meat with cold water, wring out and cut into portioned pieces: the preparation of the product is very important, as it will affect the taste of the dish. How to cook fried pork quickly and tasty?

Ingredients:

• large carrots;
• champignons - 0.2 kg;
• pork tenderloin - 0.4 kg;
• oil for frying;
• spices;
• onions - 2 pcs.;
• prunes - 6 pcs.

Cooking method:

1. Cut the tenderloin into medium pieces, season, but do not salt.
2. Peeled onions are best cut into half rings, carrots - into strips or rubbed on coarse grains.
3. Prunes should first be poured with hot water so that it softens. After 20 minutes, wring it out and cut into 2 pieces.
4. Heat the oil, fry the meat in it until golden brown, then salt.
5. Pour here the mushrooms cut into plates, chopped vegetables and prunes.
6. It is important not to fry the food, but to finish cooking on time. It is better to turn on the fire a little below average. The finished fried dish can be served with gravy or fresh herbs.

With potatoes in a pan

• Cooking time: 60 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 183 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

The recipe below for fried potatoes with pork will help you prepare a simple, nutritious and very tasty dish for dinner. Juicy, soft meat is in perfect harmony with potatoes. You can supplement such a successful tandem with homemade pickles, vegetable salad or. How to cook fragrant homemade fried potatoes with pork in lard?

Ingredients:

• pork pulp - 0.3 kg;
• potatoes - 0.7 kg;
• seasonings;
• garlic clove;
• oil for frying;
• lard - 100 g.

Cooking method:

1. Wash, dry, cut the pork into small cubes.
2. Put the chopped lard in a frying pan, fry over low heat until transparent.
3. Remove the cracklings from the dishes, put the chopped meat on the bottom, fry it until golden brown.
4. Pour the potato cubes here, fry it, stirring occasionally. In this case, it is better to close the lid, and make the fire medium.
5. When the potatoes are golden brown, salt the fried dish and season with crushed garlic. Sprinkle fried potatoes with herbs before serving.

With mushrooms

• Cooking time: 25 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 213 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Fragrant, tasty pork fried with mushrooms and onions leaves no one indifferent, while the dish is very easy to prepare. You can serve such a treat even on the occasion of a holiday, since it has a very appetizing, attractive appearance and perfectly complements the traditional banquet side dish - mashed potatoes. How to fry pork with onions and carrots?

Ingredients:

• bacon / lard - 0.2 kg;
• pork tenderloin / shoulder blade - 0.5 kg;
• spices;
• the bulb is large;
• mushrooms - 0.3 kg;
• oil for frying;
• carrot.

Cooking method:

1. Cut the meat into slices along with the bacon/bacon. Season the food, salt and leave to stand for 10 minutes.
2. Mushrooms need to be cut into thin plates, cut the peeled onion into half rings, grate the carrots.
3. Fry the tenderloin in hot oil (it will take 5 minutes), while remembering to turn the pieces over.
4. Add vegetables, mushrooms here, slow down the fire. Keep the food under the lid for 3 minutes: during this time, the components will acquire the necessary softness and let the juice flow.
5. Serve the finished fried dish with any side dish of your choice - rice, buckwheat, spaghetti, potatoes.

In a slow cooker

• Cooking time: 50 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 194 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

With pork, you can cook a large number of delicious, satisfying dishes. It is possible to facilitate this process using a slow cooker: you only need to prepare the products, load them into the bowl and turn on the appropriate mode. As a result, for dinner you can pamper your family with juicy, aromatic meat. Below is a simple slow cooker fried pork recipe.

Ingredients:

• pork tenderloin - 0.5 kg;
• spices;
• butter.

Cooking method:

1. Rinse the meat under running water, dry with a towel, cut into small sticks, season with spices.
2. Lubricate the bowl of the appliance with butter, activate the "Frying" option.
3. Place the meatballs in a single layer in the bowl when the oil is hot. Every 10 minutes the product must be turned over.
4. After 45 minutes, a fragrant fried dish will be ready.

Pork cutlets

• Cooking time: half an hour.
• Number of servings: for 4 persons.
• Calorie content of the dish: 284 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Fried pork is tasty not only in the form of chops, steaks or roast with vegetables, but also in the form of cutlets. At the same time, it is better to fry them in refined oil, since the homemade product is not sufficiently refined, it can spoil the taste and aroma of the dish. Serve delicious pork cutlets with mashed potatoes or pasta. Dinner can be supplemented with pickles. Below is a recipe with a photo of how to cook pork cutlets.

Ingredients:

• onion - 200 g;
• milk - 1 tbsp.;
• pork pulp - 0.4 kg;
• white bread - 150 g;
• garlic cloves - 2 pcs.;
• spices;
• egg;
• veal - 0.3 kg.

Cooking method:

1. Soak slices of bread in milk, mash them with a fork, or run them through a meat grinder along with the rest of the ingredients.
2. Thoroughly mix the meat mass with a spoon, add the egg, spices. Refrigerate for half an hour to an hour.
3. Remove the minced meat from the refrigerator, form oval-shaped cutlets (you can cook them with cheese by putting a small slice of the product in the middle of each product) and fry them in oil. It is better to do this with high heat and in a large amount of oil.
4. After 5 minutes of frying, turn the patties over and reduce the intensity of the burners. Simmer the dish on low heat under the lid for 10-15 minutes.

With vegetables

• Cooking time: 1 hour.
• Number of servings: for 4 persons.
• Calorie content of the dish: 131 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

The following describes how fried pork with vegetables is prepared with a photo. This dish comes out not only tasty, juicy, fragrant, but also healthy, because it includes healthy products. Meat with tomatoes, peppers, carrots and onions can be cooked both with a frying pan and with a slow cooker. In this case, any porridge, boiled / fried potatoes, pasta can be a side dish. How delicious to fry pork meat?

Ingredients:

• fresh tomatoes - 2 pcs.;
• cabbage;
• carrot;
• bulb;
• garlic clove;
• sweet red pepper;
• pork - 0.5 kg;
• seasonings.

Cooking method:

1. Chop vegetables into small pieces.
2. Fry the pieces of meat in butter until golden brown, after about 10 minutes add the prepared vegetables here.
3. Fry the dish until cooked over low heat, add crushed garlic at the end.

in soy sauce

• Cooking time: 80 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 116 kcal / 100 g.
• Destination: lunch / dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Unusual, very tasty and spicy is fried pork meat with soy sauce. It is extremely easy to prepare, and the result will exceed your expectations. Fried pork in soy sauce in a pan along with fresh vegetables is served as a complete meal. To make the taste of the treat more intense, add balsamic vinegar to the sauce. Below is a simple recipe with a photo of how to cook the dish.

Ingredients:

• soy sauce - 3 tbsp. l.;
• bulb;
• pork pulp (from the neck, ham) - 0.7 kg;
• mustard - 1 tsp;
• seasonings - 1 tsp

Cooking method:

1. Marinate chopped meat in soy sauce, mustard and spices. Add onion rings to this.
2. Leave the product to marinate for an hour or longer.
3. Heat the oil, put the pork pulp with onions in it, fry the components over high heat, periodically turning the slices over.
4. When the fried meat acquires a golden hue, reduce the heat to medium. After 15 minutes, dinner will be ready.

Experienced cooks consider cooking pork in a pan to be a simple task. However, to get perfectly cooked, juicy meat, you should be aware of some tricks:

• if you are cooking the product with vegetables, then fry them first, and then the meat (pork tenderloin goes well with onions, carrots, bell peppers);
• spices must be added either at or at the end of frying the product;
• you can achieve juiciness if you hold the meat in kefir, beer or vinegar for several hours;
• you need to fry the product exclusively in well-heated oil, otherwise the pork will stick to the bottom of the pan;
• to keep the fried fillet juicy, take it out of the pan immediately after cooking.

Video

Due to its very high fat content, pork is considered the most nutritious food. However, pork tenderloin does not apply to this statement at all. Cooking recipes, of which there are an infinite number, from time to time make it look like a purely dietary food. And how can the most delicate red meat be harmful, especially if there are protein compounds involved in the transport chain for delivering oxygen to the most peripheral parts of the body?

Fried pork tenderloin

This will require

What does pork tenderloin love? The recipes are simple, that's what. Everything will be here at once, including for a side dish. Two hundred grams of pork tenderloin - a plump medallion, preferably, but a cylindrically elongated one is also suitable, red tomato, large and fleshy, black pepper, a quarter of a red onion, olive oil, lemon juice, salt and a raw egg. Plentiful, isn't it? But what an exquisite and satisfying breakfast will be for a big, strong and healthy man!

Cooking

So, first you need to salt and pepper a piece of pork. Generously! At the same time, we put on the fire a saucepan for boiling eggs and a frying pan for frying meat. Pour olive oil into the pan and wait for it to heat up enough. It is necessary to fry the meat in a sizzling pan for about ten minutes on both sides (or on all - depending on which piece). Boil the egg after boiling for four minutes until soft-boiled or seven minutes to make it hard-boiled. While the meat is cooking, prepare the side dish. As thin as possible, chop the onion, add salt and pour lemon juice to beat off the bitterness and smell. Those who like "hot" or are not afraid to smell sweet in the morning on the subway can save a lemon for another occasion. Cut a tomato to the onion, pamper it all with olive oil, salt, pepper. And put it on the front morning plate: a beautiful piece of fried meat, a salad of tomato and onion, and for decoration - a broken egg, also spoiled with salt and pepper. This is such a light pork tenderloin. Recipes, too, I must say, are not difficult.

Baked pork tenderloin

This will require

One pork tenderloin, soy sauce, freshly ground black pepper and chopped chili, Provence herbs, olive and butter, leek, garlic clove, honey, salt, rosemary, thyme and sage - by sprig, black peppercorns, a glass of white wine.

Cut the tenderloin into medallions of two centimeters, sprinkle with pepper and herbs, pour soy sauce and olive oil. Let marinate in the refrigerator for a couple of hours. Cut the leek into cylinders of three to four centimeters, and chop its greens as finely as possible. In a saucepan, pass its white part in butter until softened, then add the green part along with peppercorns. Salt. We pour wine. We evaporate the alcohol and collect this fragrant sauce to the end: a couple of chili pepper rings, crushed garlic clove, honey, herbs. Let it simmer slowly on the stove for another fifteen minutes. Then the branches of rosemary, thyme and sage must be removed. It's pork's turn. Fry each medallion in a dry frying pan evenly on each side and add to the stewpan with the leek to bring to readiness. This will take about ten minutes. Here is the finished pork tenderloin. The recipes for its preparation are complicated only by the abundance of special ingredients that you can simply buy once and almost forever in any supermarket - this applies to herbs, spices and olive oil.

Pork tenderloin is the softest and most tender meat of all pork. The tenderloin is just perfect for frying in a pan, it is almost impossible to spoil it - the result is always juicy and not hard.

The best result will be if you take non-frozen meat, but in principle a frozen tenderloin is also suitable, it is important to defrost it before cooking and drain the liquid.

01. Fresh pork tenderloin

First you need to fidget the tenderloin, be sure to reproach it, into small pieces in thickness - no more than 1 cm in thickness. Such a small thickness will allow you to quickly fry the meat, and the faster the cooking takes place, the more juicy the result is. After the meat is cut, it must be salted (to taste) on both sides.

02. The tenderloin is cut into not thick pieces

03. The tenderloin is just put in a pan in a large amount of oil

It is necessary to fry over medium or high heat for 5-8 minutes (5 if the pan is warm and 8 if it is cold).

05. Ready juicy fried pieces of pork tenderloin

As a side dish for fried tenderloin, it is perfect: potatoes (fried, boiled and mashed), buckwheat, rice, pasta, vegetables or just bread.

Pork cooked in a pan in many ways is a simple and fairly quick dish. At the same time, it turns out tasty, satisfying, nutritious. And, if you add an interesting marinade or sauce, then it’s also original. From pork in a regular frying pan, you can even cook a full-fledged holiday dish.

Ingredients:

• ½ kilo pork tenderloin;
• 2 eggs;
• 3 art. l. flour;
• coarse salt;
• fragrant ground pepper.

Cooking:

1. Chop the meat tenderloin into large chunks. The thickness of each should be about 1.5 cm.
2. Cut off the pork. Grate with a mixture of coarse salt and allspice.
3. Whisk eggs in a bowl. Pour flour into the second container. Dip the meat pieces in them one by one.
4. Spread the pork chops in a pan with any heated fat and fry until tender.

Serve with ketchup or any other sauce.

How delicious to fry schnitzel

Ingredients:

• 500 g pork neck;
• coarse salt and pepper;
• homemade breadcrumbs;
• vegetable oil;
• 2 large eggs;
• 2 tbsp. l. water;
• 1 onion;
• 1 clove of garlic;
• 5 dessert spoons of flour.

Cooking:

1. Cut the pork into medium sized steaks. Beat with a kitchen hammer through cling film. Process the meat carefully so that it becomes thinner and later well-fried. If you salt and pepper the pork before beating, then the spices will be better absorbed into the fillet.
2. Grate the onion and garlic into a paste. Spread pork on it and leave to marinate.
3. Make large breadcrumbs from dry bread. Pour them into a flat bowl. Separately, beat and salt the eggs. Add ice water to them. Pour flour into the third container.
4. Dip prepared pieces of meat alternately in flour, beaten egg mass, crackers.

Fry pork schnitzels in boiling oil until a beautiful appetizing crust appears.

Recipe with gravy

Ingredients:

• 650 g of pork pulp;
• ½ st. classic mayonnaise;
• 1 st. l. sweet mustard;
• 1 onion;
• 2/3 st. warm water;
• any greens;
• salt and pepper;
• vegetable oil.

Cooking:

1. Cut the meat into small pieces. Lightly fry it in hot oil. Salt.
2. Add onion dices. Cook food until vegetables are soft.
3. Mix mayonnaise with mustard. Dilute with water. Add salt and pepper.
4. Pour the resulting mixture of meat with onions. Simmer covered for 40 minutes.

Sprinkle the resulting pieces of pork with gravy generously with any chopped herbs.

Roast pork in a pan

Ingredients:

• 850 g of pork pulp;
• 1 pc. large carrots and onions;
• a small piece of fresh ginger;
• 40 g butter;
• 750 ml of meat broth;
• dried sweet pepper slices, salt, thyme and parsley;
• 250 ml of thick tomato juice;
• 2 tbsp. l. flour;
• vegetable oil.

Cooking:

1. Peel the ginger, cut into very thin circles and fry in a small amount of vegetable oil. Set aside.
2. In the remaining fat, cook small pieces of pork until golden brown and crusty. Add butter.
3. Sprinkle pork with flour. Mix. Cook for another 6-7 minutes.
4. Pour in low-fat hot meat broth. You can replace it with vegetables.
5. Simmer over low heat until thickened.
6. In a separate frying pan, cook the roasted vegetables. Add to it ginger cut into strips, all spices, tomato juice. Simmer the mixture for a couple of minutes.
7. Combine with meat.
8. Cook the dish under the lid until the pork is soft. You can turn it off when there is still a lot of gravy left in the pan, or you can wait until the thick dries.

Serve roast pork with your favorite side dish.

Sliced ​​fry option with onions

Ingredients:

• 700 g of pork pulp;
• 2 onions;
• salt and pepper;
• 2/3 st. water;
• 1 st. l. lard.

Cooking:

1. Melt the lard in a frying pan. Fry small pieces of pork.
2. When the meat is browned, you can fill it with onion half rings.
3. Cook until vegetables are transparent. Only then salt and pepper.
4. Pour boiling water over food. Reduce heat and simmer covered for 40-45 minutes. During this time, the water should evaporate, and the meat should become soft and juicy.

It is delicious to serve fried pork pieces according to this recipe with creamy mashed potatoes.

Cooking with potatoes

Ingredients:

• 1 kilo of potatoes;
• ½ kilo of pork;
• salt and spices;
• bulb;
• refined oil.

Cooking:

1. Sprinkle small pieces of meat with salt and selected spices. Mix, leave for 15 minutes.
2. Fry the pork in hot oil until lightly browned.
3. Add chopped onion to meat.
4. When the vegetable softens, add the potatoes, cut into large strips.
5. Fry covered over medium heat. Don't interfere!
6. When the potatoes begin to soften, salt them. Stir the contents of the pan once.
7. Continue cooking under the lid already on low heat.

Serve with assorted pickled vegetables.

Juicy pork steak in a pan

Ingredients:

• 2 pieces of pork tenderloin (approximately 500 g);
• vegetable oil;
• table salt and pepper.

Cooking:

1. To cook a pork steak, first cut the meat into slices about 2 cm thick. Remove excess moisture from them with paper towels.
2. Beat the steaks without violating their integrity.
3. Grate with salt and pepper. Leave for half an hour.
4. Heat oil in a frying pan.

Quickly fry pork steaks. Outside, a golden crust should appear on the pieces, inside they will remain soft.

Meat chops in batter

Ingredients:

• ½ kilo pork fillet;
• ½ st. flour;
• 2 eggs;
• salt, pepper and vegetable oil.

Cooking:

1. Cut the pork into pieces of medium thickness (about 1.5 cm).
2. Sprinkle with salt, pepper. You can choose any other seasonings.
3. Pour the eggs into a deep bowl and beat well with a whisk. Salt the resulting mixture.
4. Dip the meat alternately in beaten eggs, then in flour on each side.

Fry the chops for 3-4 minutes on each side.

Pork fried in soy sauce

Ingredients:

• 800 g of pork pulp with a small amount of fat;
• 5 dessert spoons of classic soy sauce;
• 1 large onion;
• 1 tsp mixtures of seasonings for shurpa and the same amount of spicy pasty mustard;
• salt and refined oil.

Cooking:

1. Cut the meat into medium slices. Put into a large bowl.
2. Add large pieces of onion, mustard, sauce and all spices.
3. Mix well with your hands. Cover with a lid and leave them like this for 90 minutes. If the house is not too hot, then you can pickle pork right on the table.
4. Fry the prepared meat until golden brown over high heat. Reduce the heat of the stove to the minimum and cook the pork for another quarter of an hour, stirring occasionally.

When the meat, fried in a pan, becomes soft, you can remove it from the heat.

Classic minced pork cutlets

Ingredients:

• 1 kg chopped pork meat with fatty layers;
• 1 tsp top salt;
• a mixture of peppers;
• three egg yolks;
• 2 slices of yesterday's white bread;
• ½ st. cold milk;
• 2 pcs. Luke;
• 5 dessert spoons of flour;
• a few garlic cloves;
• vegetable oil for frying.

Cooking:

1. Pass one onion, along with pieces of pork and garlic, through a meat grinder or turn into minced meat in a special blender attachment. Finely chop the second vegetable and fry until golden brown. Roasting is also sent to minced meat. Add salt, pepper mixture.
2. Move egg yolks to minced meat and soaked in milk, squeezed bread without crusts.
3. Mix well. Hit it on a hard surface.
4. Leave the minced meat in a cool place for a quarter of an hour. Make small patties out of it.
5. Roll the blanks in flour. Fry over moderate heat in a frying pan without a lid.

How much to cook cutlets, so as not to dry out, but not to leave them raw, depends on their size. The larger the meat cakes, the longer they will need to simmer on the fire.

Pork escalope in a pan

Ingredients:

• 800 g pork;
• 350 g canned pineapples;
• 1 onion;
• 7 dessert spoons of tomato paste;
• 2 dessert spoons of flour and potato starch;
• 2 tsp vinegar;
• soy sauce;
• oil;
• a pinch of sugar;
• salt and pepper.

Cooking:

1. Dry the washed meat with paper towels. Cut into miniature cubes. Cover with starch, flour. Add a small amount of soy sauce. Leave the pork in this form for 20 - 25 minutes.
2. Cut the pineapples into cubes, rinse from the syrup (do not pour the liquid from the jar). Fry in a pan with any oil. Transfer to a plate.
3. In the same bowl, cook marinated meat pieces with onion cubes. Pork and vegetables should be lightly browned.
4. Mix the remaining syrup, tomato paste, vinegar, sugar. Mix. Pour mixture over meat in skillet.