Meat with cherry sauce recipe. Meat in cherry sauce

This meat is baked in the oven up your sleeve(package) for baking. The process of its preparation is not complicated, it is enough just to follow the sequence. The pork is very juicy and tender., and cherry, as well as possible, sets off the meat with its sourness and a barely noticeable light aroma. In addition, the juice released from the cherry, mixing with the rest of the ingredients, forms delicious sauce , which will complement not only meat, but also any side dish that you want to serve with this dish.

Other cherry recipes:

You will need:

pork (neck) 2 kg
garlic 1 head
onion 1 pc
honey 1 tbsp
white (or red) dry wine 0.25 cup
ground black pepper
Bay leaf
sweet peppercorns

You will also need sleeve or baking bag. If you do not know how to use this achievement of scientific and technological progress, carefully study the instructions that are located

Step by step photo recipe:

For roasting, you can take the pulp from any part of the pork, but traditionally use the loin or neck. I cooked from the loin, but this time I decided to bake pork neck. This part pork carcass has a lot of fatty layers, so when baking it turns out especially juicy.
Switch on the oven t 180°C.
Wash the meat salt And pepper.

Every clove of garlic dip in salt and pepper mixture. If the teeth are large, cut them in half lengthwise.

Use a small sharp knife to make holes in the meat and stuff with garlic over the entire surface.

Coat the pork honey from all sides.

Cut off the baking sleeve (length 1.5-2 times more piece meat), tie one end attached clips or tape cut from the sleeve . Unscrew the other end (so it is more convenient to load the ingredients of the dish into the sleeve). Lay the sleeve on a baking sheet and place in it meat. Spread around the meat cherry (bones can not be removed, frozen cherries do not pre-defrost), onion cut into slices and spices: bay leaf, allspice, fresh or dried rosemary ( one branch). Rosemary can be substituted for dried Italian herbs.

Pour dry wine into the sleeve. Don't be afraid to use wine when cooking. During boiling, alcohol completely evaporates from it, leaving only the aroma and the necessary sourness. Dishes with alcohol evaporated from wine can be given to children.

Tie up your baking sleeve. Top do several steam outlets. I cut a little with scissors. Place a tray with meat into the oven t 180°C And bake 1 hour.
Take the meat out of the oven after an hour. cut the sleeveabove(Caution! Do not burn yourself with steam!), fold the edges of the sleeve inward so that the meat is open and juice the pork which formed at the bottom. Put the meat in the oven and bake for 1 more hour. Every 10-15 minutes juice the meat to form golden brown. You can turn the piece over to brown the other side.
The sleeve in which the meat is baked may not be cut - after spending two hours in the oven, the meat will brown and in it, however, the crust will not be so bright and appetizing.

Pork spent 2 hours in the oven, it is ready. Transfer it carefully to a platter.

Strain the juice remaining in the sleeve through a colander, - This delicious sauce, which you will serve to the table along with meat.

Taste the sauce and, if necessary, add salt or sugar and pepper. Spicy sweet and sour sauce with cherry flavor very suitable for fatty pork.

The meat is very tender, juicy, with a light, unobtrusive, but clearly present taste and aroma of cherries. This is delicious!

Like any baked pork, this neck with cherries can be consumed and cold. Great addition for breakfast. Bon appetit!

Pork baked with cherries. Short recipe.

You will need:

pork (neck) 2 kg
cherry (fresh or frozen) 0.5 kg
garlic 1 head
onion 1 pc
honey 1 tbsp
dry white wine 0.25 cups
ground black pepper
Bay leaf
sweet peppercorns
rosemary (or dried Italian herbs)

Switch on the oven t 180°C.
Wash the meat and drain paper towel. Rub on all sides salt And pepper. Every clove of garlic dip in salt and pepper mixture, poke holes in the meat with a sharp knife and stuff with garlic over the entire surface. Coat the pork honey from all sides. Place the meat in the roasting sleeve. Spread around the meat cherry, onion cut into slices and spices. Pour wine into the sleeve. Bake Meat in the oven t 180°C 1 hour. Cut the sleeve and grease the meat with juice. Bake 1 more hour at the same temperature. Brush the meat every 10-15 minutes to develop a golden crust. Transfer the meat to a dish and strain the juice formed at the bottom of the sleeve through a colander - this is a delicious sauce that should be served with meat.

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Do you want to surprise guests or please family members? culinary masterpieces?

Then cook the meat with cherries!

The sour berry goes well with both pork and beef.

Cherry juice will nourish the meat, fill each piece with an unusual aroma and make it insanely delicious.

Meat with cherries - general principles of cooking

For fragrant meat with cherries, boneless pieces of pork or beef are most often used. But any recipe can also be adapted to the bird. For example, duck or chicken, which also go well with berry sauces.

Before cooking, the meat is washed, then thoroughly dried with napkins. There should be no moisture left on the pieces, which will interfere with the penetration of berry juices. You can cut the meat into any pieces, but taking into account the cooking recipe. Some recipes call for a whole piece, which is soaked, stuffed, rubbed and baked with pork.

What cherries are used:

Frozen;

canned berries in your juice.

Be sure to remove the bone. If the dish is with sauce, then in most recipes it is prepared from cherry juice. Pure or diluted with broth, water. Ideally, real, squeezed juice from cherries is used. But it is difficult to get it out of season, so you can take purchased from packs.

The addition of spices requires special care. There should not be many of them; cherries are not combined with all spices. Follow the recipe strictly and in no case put ready seasonings for meat, barbecue and the like. The dish can be hopelessly ruined.

Recipe 1: Meat with cherries in a pan

One of the easiest ways to cook meat with cherries. For this dish you will need fresh veal, but you can try cooking with pork or beef. If the meat is not young, then you can marinate the pieces in spices in advance.

Ingredients

1 kg of veal;

400 grams of cherries;

130 grams of plum oil;

3 tablespoons of flour;

200 ml cherry juice.

Cooking

1. We wash the cherries, free them from the seeds. We do not pour out the allocated juice anywhere.

2. We wash the meat, dry it with napkins.

3. Cut the veal into square pieces, slightly larger than for barbecue.

4. We make a cut in each piece and stuff with cherries. All berries should go.

5. Melt the butter, heat it up well, let all the moisture evaporate. Can be used melted butter.

6. Roll each piece in flour and quickly fry on all sides. If the size of the pan does not allow you to cook everything at once, then alternately, but then return all the meat to the pan again.

7. Separately heated Cherry juice, pour into a pan with meat. We also add the juice that stood out when squeezing the seeds.

8. Cover the pan and simmer the meat for 40 minutes.

9. Open, salt, you can add a little black pepper and simmer until completely soft. Do not forget to periodically water the pieces with the surrounding juice or just mix.

Recipe 2: Baked meat with cherries in the sleeve for boiled pork

wonderful recipe meat with cherries large piece. It can be consumed hot with side dishes or cooled and used for cutting. meat plate with it it will turn out especially bright and unusual. You can use pork or beef, preferably with a little fat.

Ingredients

A piece of meat for 1-1.2 kg;

0.2 kg of cherries;

1.5 tsp salt;

A little sugar;

Black pepper.

Cooking

1. Remove the seeds from the berries, squeeze the juice slightly and drain.

2. Mix salt with pepper and with a pinch of sugar, add the drained juice from the cherries.

3. We wash the piece, wipe it. We make cuts with a knife and rub the meat on all sides with prepared spices.

4. Now we put a cherry berry into each incision, more can be. We stuff the whole piece.

5. If there are spices left, then once again we cover them with the future boiled pork.

6. We shift it into the sleeve, tie the edges, make a small hole with a needle on top so that steam comes out.

7. Set to bake at 180 ° C. An hour is enough for pork, it is better to hold beef for 10 minutes longer. At the end, you can cut the film and fry the piece to a crust.

Recipe 3: Meat with cherry sauce in wine (pork)

Option fine dining, which can be prepared from meat with cherries. Red wine is added to the sauce, it is better to use dry. The dish is ideal for side dishes of rice and potatoes.

Ingredients

700 grams of pork;

400 grams of cherries;

300 ml of wine;

30 ml of vegetable oil and butter;

Salt, pepper mixture.

Cooking

1. Remove all films and tendons from the meat. Cut the pork across the grain, into 2 cm thick slices. Lightly rebuff.

2. Sprinkle with a mixture of peppers, salt.

3. We remove the bones from the berries, do not forget to rinse them well before that, if necessary, then defrost them. Then we break through the cherries with a blender in mashed potatoes.

4. Immediately turn on the oven at 200 degrees.

5. Fry the prepared pork on both sides in a mixture of oils. Transfer to a baking dish.

6. Mix cherry puree with wine, pour the fried meat.

7. Cover the form with foil and put in the oven for 30 minutes. In half an hour you can taste the most tender meat in fragrant sauce.

Recipe 4: Meat with Cherries and Cinnamon

old recipe meat with cherries stewed in a frying pan. Cinnamon is used as the main spice. You can take a pod or already ground spice, the amount is adjustable according to your needs. taste preferences.

Ingredients

700 grams of any meat;

150 grams of cherries;

70 ml cherry juice;

2 tablespoons of oil;

0.5 tsp cinnamon;

Salt and pepper to your taste.

Cooking

1. Cut the meat into cubes or small cubes. The thickest parts should not exceed two centimeters.

2. Heat the oil in a frying pan.

3. Sprinkle the meat with flour, mix and fry. We make the fire large so that the crust grabs as quickly as possible.

4. Separate the cherries from the seeds, send them to the meat. Add juice, reduce the heat to a minimum and simmer for 30 minutes under the lid.

5. Salt, pepper, add cinnamon, stir well and cover again. Cook meat until soft. If you need to do more sauce, then you can add more juice or broth / water.

Recipe 5: Cherry Meat Rolls

Another option meat dish with cherries and cinnamon. But if this spice is not to your taste, then you can exclude it. You can cook rolls from any meat and even chicken breast. Choose a product of your choice.

Ingredients

0.7 kg of meat;

0.2 kg of cherries;

200 ml of juice from cherries (can be taken from packs);

½ tsp cinnamon;

Salt and pepper;

A sprig of rosemary;

4 tablespoons of flour;

50 ml of oil.

Cooking

1. Cut the meat into slices for rolls, the thickness is not more than 6 millimeters. Lightly beat off, not much needed, only for a better passage of the marinade.

2. Salt, pepper, add cinnamon, put a sprig of rosemary, which you need to mash before that for flavor and pour cherry juice.

3. Cover and leave to marinate for five hours, preferably all night.

4. We take out the meat from the marinade, put 3-5 cherries on each piece, depending on the size of the layer. We twist. If the roll does not want to keep its shape, then we help it with a toothpick.

5. Sprinkle each roll with flour, fry on both sides in a pan. The meat will shrink, become denser and the toothpicks can be removed.

6. We shift the fried blanks into a mold or simply into a greased pan.

7. Add the marinade in which the meat previously lay. Rosemary can be removed. If the rolls are not completely covered, then add to the water level, you can broth or more juice.

8. Now the rolls can be poisoned for half an hour in the oven or simply stewed on the stove under the lid. But we do this with a small fire so that the products do not turn around. In any case, it turns out delicious.

Recipe 6: Baked meat with cherries in foil

Another option savory dish in the oven, which is cooked with beef or veal. We will bake in foil, but you can also try to make it in a sleeve. We choose a piece of meat around or square, rectangular shape, preferably with sides of the same thickness.

Ingredients

600 grams of meat;

150-200 grams of cherries;

1 tsp (without a slide) salt;

A pinch of thyme, pepper;

Cooking

1. Washed and freed from films, cut a piece of beef into slices of 1 centimeter, but do not reach the end. Should be an accordion.

2. Mix thyme with salt, rub the slices on all sides and the whole piece on the outside.

3. Remove the bones from the cherries, lay the berries between the plates of meat and press them against each other.

4. We shift the workpiece onto the foil, coat with mayonnaise. The main thing is to go through all the meat, the cherry itself is juicy.

5. Seal the piece, firmly twist the edges of the foil.

6. We send to bake for 50 minutes in the oven, which we preheat to two hundred degrees.

Recipe 7: Meat with cherries in a pot

Very simple but always good option meat in pots. So you can cook not only with cherries, but also with red currants, lingonberries, cranberries, pieces of apples or quince. Don't be afraid to experiment.

Ingredients

A kilogram of meat;

300 grams of cherries;

3 spoons of honey;

3 spoons of soy sauce;

3 cloves of garlic;

1 spoon of mustard.

Cooking

1. Put the pitted cherries in a bowl and pour over the melted honey. We mix.

2. Cut the meat into pieces, as for a barbecue.

3. We are preparing a gas station. To do this, combine mustard with soy sauce and chopped garlic, salt, pepper, grind thoroughly.

4. Combine the dressing with meat, mix with your hands and leave for 2 hours.

5. Add cherries with honey, mix again and arrange in pots greased from the inside.

6. Cover with lids and bake for an hour. If beef is used, then you can increase the time by twenty minutes. Temperature 180.

Any meat likes pre-marination which is only to his advantage. If there is time, it is better to grate the pieces in advance with spices, sauces, put them in a container (you can put them in a bag) and leave them for several hours. If the pickling time is long, then it is better to place it on the balcony or in the refrigerator.

Connective tissue, veins and films are the main enemies of juicy and tender meat. Therefore, before cooking, you need to carefully remove everything unnecessary, clean the pieces and cut correctly, that is, across the fibers. Otherwise, no matter how you marinate or cook the meat, nothing will penetrate into the piece.

Pieces of meat during frying are laid out only on a well-heated surface. The oil should almost boil. When in contact with high temperature the protein of the meat coagulates and does not allow the juices to come out.

If the cherries are too sour or unripe, then you can mix the berries with a small amount honey or sugar and leave for half an hour to soak. Then apply according to the recipe. sweet juice you can not throw away, and also add to the meat.

Step 1: prepare the meat.

The first step is to prepare the meat. Wash the pork under cold running water and lay out on a cutting board. With a sharp knife cut off fatty layers and tendons.

Then we cut pork tenderloin across the fibers into 6 - 8 pieces with a width of 3.5 to 5 centimeters.

We arm ourselves with a kitchen hammer and beat off each piece until the thickness reaches about 1 centimeter.

Then sprinkle them on both sides with salt and a mixture of peppers to taste. Set the cooked meat aside.

Step 2: prepare the cherry.

Pour the cherries into a colander and rinse thoroughly under running water. Using a special kitchen tool, we remove the seeds from the cherry. If there is no such device on the farm, then put the berries on a cutting board and, carefully cutting each cherry, take out the bones with our hands. Transfer the peeled berries to a deep plate.

Step 3: Fry and bake the meat.

We heat the oven to 200 degrees Celsius, and turn on the stove temperature to an average level. We put the pan on the burner and pour it into it vegetable oil. Pour a little into a large flat plate. wheat flour and coat the pork chops well. As soon as the fat is hot, put the meat in the pan.

Fry the pork on both sides golden brown.

After carefully pour the wine, bring it to a boil, reduce the temperature of the stove and simmer the meat for a couple of minutes. Then we post pork pieces in a baking dish, cover it with foil and send it to the preheated oven for 10 - 15 minutes.

At the same time, we do not remove the pan with the remaining wine from the stove.

Step 4: Prepare the cherry sauce.

We spread the prepared cherries in a pan with wine and, stirring with a kitchen spatula, cook the sauce until it thickens. Taste and add salt and sugar if needed.

Then turn off the fire, spread butter, stirring everything with a spatula, melt the fat. All the sauce is ready and you can serve the dish to the table.

Step 5: Serve meat with cherry sauce.

We take the pork out of the oven, remove the foil and arrange the hot pieces on plates. Pour the meat and garnish with our cherry sauce with a tablespoon and treat the guests to this wonderful fragrant dish. Can be served as a side dish mashed potatoes, pasta or crumbly rice.

Bon appetit!

The choice of meat for this recipe not essential, you can use beef, lamb, chicken fillet or rabbit meat. The main thing to remember is that the cooking time will vary depending on the meat.

A mixture of peppers can be replaced with one black ground pepper or use your favorite seasonings that go well with the meat.

If you add about 1 tablespoon of cherry paste to the cherry, then the taste of the sauce will turn out to be deeper and richer.

To prevent the meat juice from splashing around the kitchen during the beating, wrap the pork pieces in food plastic wrap in advance.

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.

When the roast is cooked, let it rest on the table for about 15 minutes.

Pork baked with cherry jam and wine, serve to the table, cut into portioned slices. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

When I said that for dinner we would have pork in cherry sauce, I realized from the surprised, displeased expression on my husband's face that he was not very happy. But at my own peril and risk, I still decided to cook it original dish. And my risk was justified a hundredfold. The taste of the dish turned out to be super-spicy, fantastically fragrant and tender. The fact that we are used to using cherries only in desserts, pastries and drinks does not mean that they do not go well with meat. After all, the cherry itself is sour, and not sweet berry. Therefore, it is a sin not to take advantage of this circumstance in order to add a "zest" to your family's menu.

Ingredients:

- pork (without bone) - 500 g;
- cherry (fresh or frozen, pitted) - 200 g;
- vegetable oil - 3 tbsp. l.;
- lemon (medium size) - 1 pc.;
- onion - 1 medium onion;
- Ready mustard - 1-2 tbsp. l.;
- honey - 1 tsp;
- salt - a large pinch;
- ground mixture of peppers - to taste.

Recipe with photo step by step:

1. Take care of the pork first. Choose meat with small layers of lard so that it is neither dry nor greasy. Wash it well, cut off all unnecessary, unnecessary and tasteless. cut into portioned pieces about 1.5-2 cm thick. As for ordinary chops.

2. Beat with a kitchen mallet. To prevent the pork pieces from deforming too much, wrap each of them cling film. And then beat back.

By the way, it also turns out very tasty, the recipe of which is at the link.

3. Now prepare the marinade. Pour vegetable oil into a bowl. It will be great if you have an olive. But with sunflower it will turn out well. Wash the lemon and blanch in boiling water. Remove about a teaspoon of zest from it. Sprinkle in a pinch of salt and pepper.

4. Put in the pork. Let her be there room temperature 30-60 minutes before cooking in cherry sauce.

5. Now go directly to the cherry sauce. If the berry is frozen, defrost it. If there are bones, be sure to remove them.

6. Onion peel off the husk and chop as finely as possible. If there is a sweet purple onion, it will only be a plus for your dish. But unfortunately I didn't have it. But pork with cherries turned out delicious with the usual yellow onion.

7. Mix a tablespoon lemon juice, mustard and honey. Mix well until emulsified.

8. Add the onion, mustard-honey mixture to the cherry.

9. Stir. cherry sauce ready for pork.

10. Now back to the meat. Fry it on both sides over high heat until golden brown. Since there is already vegetable oil in the marinade, nothing needs to be poured into the pan.

11. Pour the sauce into the pan, mix. Reduce heat to minimum. Cover the skillet with a lid. Simmer pork with sweet and sour cherry sauce for 5-7 minutes until the onion is soft. You can mix sometimes.

Ready? Then serve and watch the reaction of relatives.