How to cook meat with cherry sauce. Meat with cherry sauce

1 For cooking pork with cherry sauce, it is advisable to take the meat not frozen and good quality. And as always, we prepare the rest of the components so that the work is a joy.
2 In order to get a delicious baked pork, let's first prepare the marinade for it. To do this, defrost cherries or take fresh ones in season. Scrupulously remove the seeds and puree the pulp until a homogeneous cherry mass. Set aside one or two tablespoons of cherry puree for the marinade, the rest of the cherry will be needed for the sauce.
3 Also, chopped onions will be needed for the marinade - purple, red or white as desired, as well as a small amount of freshly picked orange peel.
4 We place the zest and onion in a container with cherry puree and wine, add a little salt and thyme. We wash a piece of pork and blot it with thick kitchen napkins.
5 The meat is immersed in cherry marinade completely, so find a suitable dish that is not very wide, but its depth allows the marinade to envelop the pork from all sides. We tighten the bowl with a film, send it to the refrigerator for at least 2 hours.
6 For cherry sauce, pour water into the previously obtained puree, place Bay leaf, cloves and sweet peas, the remaining thyme. We add sugar. We put on fire and boil, boiling, for about 15 minutes. The fire on the stove should be moderate, below the average level of the flame.
7 When the cherry sauce has boiled down, we pass it through a colander, leaving on the grid all the spices and large particles of cherries that did not boil during the boiling process.
8 Now you need to dilute the starch in cold water(about 0.5 cup), mix until starch milk.
9 Place the sauce again on the burner and pour in the starch milk while boiling. Whisking with a whisk, cook the sauce until it thickens. This sauce thickens very quickly, so we recommend that you do not deviate from it even a step!
10 Pork marinated enough - you can start baking. To do this, shake it off, put it on a pillow of onions from the marinade.
11 We cover with foil and fix the edges, constructing a kind of bag without holes. Moisture will evaporate excessively through the holes in the oven, which can make the pork a bit dry, so carefully check the edges of the foil. Set to bake for 40-50 minutes at 200 degrees.
12 For 6-7 minutes before readiness, brown the pork under the grill.
13 It remains to cool the piece, cut into portions into slices or wider pieces, pour cherry sauce on top.

Meat in cherry sauce it turns out incredibly appetizing and fantastically tasty. Golden pieces of meat, cooked in fragrant spices and fragrant red wine, are ideally combined with sweet and sour cherry sauce.

Surprise your guests with this treat for March 8th.

To cook fragrant meat in cherry sauce by March 8, take the following products:

seven hundred grams of pork tenderloin;

cherry - about four hundred grams;

red semi-sweet wine - five hundred milliliters;

flour - for frying meat;

vegetable oil - a couple of tablespoons;

mixture of five ground peppers- taste;

butter- fifty grams;

to taste - kitchen salt.

1. First rinse the pork, cut it off fatty layers and remove tendons. Cut the meat further across the grain into about six to eight pieces, 3.5 to 5 centimeters wide. Beat each resulting piece with a kitchen hammer until it is one centimeter thick. Sprinkle the beaten meat on both sides of the hammer with a mixture of peppers and salt. Set the prepared meat pieces aside.

2. Pour the cherry into a colander, rinse it, and remove the stone from each berry. Transfer prepared cherries to a deep bowl. Preheat the oven to 200C. Heat vegetable oil in a frying pan over medium heat. Dredge each pork chops well in flour, then drop them into the hot fat. Fry the meat until it is golden brown on both sides.

3. Then carefully pour the wine into the pan, wait for it to boil, reduce the heat of the stove and simmer the pork for a couple of minutes. After the chops, transfer to the form, cover it aluminum foil and place in preheated oven for about ten minutes. Leave the pan with wine on the stove.

4. Lay out prepared cherry berries in a pan with wine, stirring it all with a spatula, cook the sauce until it thickens well. Taste the cherry sauce and sweeten or add salt if needed. Then put out the gas, put the butter in the sauce and completely melt the fat. cherry sauce ready for meat.

5. Remove the pork from the oven, remove the foil and arrange the hot pieces of meat on portioned plates. Pour cherry sauce over the meat and you can present this wonderful dish to the table. Such a treat will come in handy for holiday table in honor of March 8! You can garnish meat in cherry sauce with pasta, mashed potatoes or crumbly rice. Enjoy!

Step 1 out of 7

Wash pork tenderloin, pat dry. Cut off tough places, vein. Poke the prepared meat with the sharp tip of a knife, piercing holes like for stuffing garlic. Poke abundantly, from all sides. After that, rub the meat to taste with salt, a mixture of peppers, be sure to dry thyme and crushed garlic through a press. We rub from all sides.

Step 2 out of 7

We are preparing the marinade. To do this, mix orange fresh with a glass of wine, then add crushed bay leaf, mustard with grains. You can also add pepper and salt to the marinade, but I didn’t do this, because I salted and peppered the meat itself well. We send the meat to the prepared marind.

Step 3 out of 7

We put the meat in the marinade in the refrigerator for marinating for at least 4 hours. This time is quite enough, if the meat stands overnight, it will be even tastier. During the time that the meat is in the refrigerator, the meat should be turned over a couple of times in the marinade so that it marinates better.

Step 4 out of 7

Remove meat from marinade. Let the liquid drain. Transfer meat to oiled foil. We take the foil with the matte side up (i.e. to the meat) and grease the foil itself vegetable oil.
We put the meat in a preheated oven at 200 degrees for baking. Do not cover the meat itself. Periodically water with the resulting juice. My meat was in the oven for only 1 hour. Watered three times.

Step 5 out of 7

While the meat is in the oven, we return to the marinade. Pass the marinade through a sieve to remove everything large. Only liquid should remain. Pour the marinade into a saucepan and put on medium fire. The goal is to get the liquid down by half.

Step 6 out of 7

While the marinade is boiling down, let's take care of the cherry. Remove the pit from the cherry. No need to defrost. I removed the bone with a special device for these cases.
When the marinade is reduced by half, add sugar and honey to the marinade to taste, prepared cherries. We also boil it, and when the liquid is reduced by half again (it will take about 10 minutes), add a tablespoon of cold unsalted butter.
The oil will thicken our sauce. Honey will add spice. I added sugar anyway, since my wine is dry. I thought there was not enough sugar.
So, our meat stayed in the oven at 200 degrees for about an hour. We again pour it with the resulting juice. Return to oven and bake again. When the meat has been in the oven for 1 hour 30 minutes (for greater certainty, test the meat for the degree of readiness. Before pouring the meat with the sauce, it should be completely ready), take it out of the oven, pour all the sauce on it along with the cherries and let it stay in the oven for about 10 minutes. Be careful. The sauce contains honey. It gives an instant crust, do not burn the meat. It's better to take it out earlier.

To many sophisticated gourmets and just lovers tasty food it is well known that meat sometimes goes well with sweet foods such as honey, molasses or jam. From vivid examples, dishes immediately come to mind. Chinese food, as well as quite popular swedish meatballs with cranberry jam. I want to offer a recipe of this kind, which perfectly combines juicy pork, fresh herbs, dry red wine and sweet cherry jam. As a result, you will get a stunningly tasty and fragrant roast that will decorate any holiday table.

In order to bake pork with cherry jam and wine, prepare the products according to the list. I chose next set herbs to your taste: oregano, rosemary and thyme. If you can't use fresh herbs, substitute dried herbs.

Mix cherry jam with olive oil And . Add Tabasco sauce and chopped herbs.

Spread a piece of pork (I used a neck) with the resulting sauce on all sides and refrigerate for a couple of hours. Salt and pepper before baking.

Put a piece of pork in a heat-resistant form and pour in the wine. Send to the oven preheated to 190 degrees for 60-70 minutes. If you are afraid to make a mistake with the time, cover the meat with foil, bake for 40 minutes, then remove the foil and bake for another 20 minutes. During the baking process, I recommend pouring wine over the meat from the bottom of the mold every 15 minutes.