Pork tenderloin from Julia Vysotskaya. What to cook with pork tenderloin

2018-01-09

Hello dear readers! We continue the conversation about the most tender cut of pork carcass - tenderloin. We have already done, and today we will find out what else to cook from pork tenderloin. There will be lots of goodies!

For many of us, finding quick dinner recipes has become a real mission! I feel like I've hit the jackpot when I manage to make dinner in less than half an hour.

Pork tenderloin, how good you are in any form! Minimum preparation time and our taste buds soar from pleasure to heaven.

Some of you, my dear readers, will object that the tenderloin is too expensive. But let's count. We have the price of tenderloin in the market and in supermarkets on average 140 hryvnia per kilo. The price of Vienna sausages ranges from 150 to 230 hryvnia per kilogram.

In sausages, even the most "decent" and expensive, a lot of things can be put. Meat is harder to adulterate. Conclusions suggest themselves - it is better to cook pork tenderloin. It will turn out tastier and healthier.

What to cook from pork tenderloin - recipes

Pork tenderloin in a pan - recipes with photos

The easiest and fastest way to cook is to fry the tenderloin in a pan. And then - at least eat it like that, at least flavor it with some kind of sauce. Everything will be delicious.

Fried tenderloin with onions

Ingredients

• Large pork tenderloin.
• Two onions.
• Three tablespoons of the highest quality vegetable oil (grape seed oil was perfect).
• Ground spices (mixture of peppers, fenugreek (chaman, ucho-suneli), coriander).
• Salt.

How to cook delicious

Pan-fried pork tenderloin with mushrooms and wine

Ingredients

• One pork tenderloin (600-700 g).
• 350 g of mushrooms (better than forest mushrooms, but affordable champignons are quite suitable).
• Three tablespoons of butter.
• Two medium onions.
• Two cloves of garlic, peeled and finely minced.
• One tablespoon of flour.
• Three tablespoons of heavy cream.
• 125 ml dessert wine (port, marsala, Madeira).
• 250 ml chicken broth or water
• Ground black pepper.
• Two tablespoons of chopped fresh parsley.
• Salt.

How to cook delicious

1. Peel mushrooms, cut into slices.
2. Remove the silver film from the cutout.
3. Cut across into pieces, 4-5 cm thick, flatten each piece with your hand.
4. Heat olive oil in a frying pan or saucepan, melt one tablespoon of butter in it. Fry the pieces of meat for 2-3 minutes on each side, salt lightly.
5. As soon as the meat is fried on both sides, take it out on a plate and cover it with a foil house.
6. Add the remaining two tablespoons of oil to the pan, fry the finely chopped onion, carefully scraping off any particles that stick to the bottom.
7. After two minutes, send garlic to the “company” with onions, cook together for a minute, add mushrooms.
8. Do not stir the contents of the saucepan for about a minute and a half, let the mushrooms settle in and release the juice.
9. Cook for three more minutes, stirring occasionally.
10. Pour flour, stir, cook for two minutes, pour wine, simmer over medium heat. The wine should almost completely evaporate.
11. Pour the broth, cook for 3-5 minutes, reduce the flame, add cream, pepper, chopped parsley, a little salt, mix, put the fried tenderloin. Simmer for three minutes. The dish is charming with folded rice or any pasta.

Pork tenderloin in a pan with mustard sauce

Ingredients

• 600 g pork tenderloin.
• 150 ml chicken broth or water
• Two onions.
• Two tablespoons of olive oil.
• One tablespoon of flour.
• Three tablespoons of Dijon mustard (any mild).
• Five tablespoons of cream (20%).
• Two tablespoons of cognac or brandy (optional)
• A sprig of fresh or a pinch of dry.
• Salt.

How to cook delicious

1. Remove the silver film from the tenderloin, cut into pieces 4 cm thick, flatten each piece with your hand.
2. Chop the peeled onion into cubes.
3. Fry the meat in olive oil heated in a frying pan for two minutes on each side, remove the meat to a plate, cover with foil.
4. Fry the onion for two minutes (in the same pan as the meat), pour in the flour, mix, pour in the broth or water. While stirring, bring to a boil.
5. Remove the leaves from the washed thyme sprigs. Throw them (or a pinch of dry thyme) together with mustard and salt in a frying pan, stir the brew, put the meat there, simmer for five minutes.
6. Pour in the cream, cook for two minutes, add cognac, increase the heat, simmer for two minutes. The most delicious dish is ready!

Pork Loin Medallions - Recipe

Ingredients

• Thick pork tenderloin.
• Ground black pepper.
• Sprigs of greens (look at rosemary, thyme, savory).
• Salt.

How to cook delicious

My remarks

Pork tenderloin skewers

My second cousin Aristotle always said that the best meat for barbecue is pork tenderloin. And the best marinade for her is ordinary onions mixed with rehan (purple basil).

Having lived not a small life already, I have many times been convinced of the correctness of his words. The shish kebab prepared from pork tenderloin according to the recipe of Aristotle Venediktis is still a favorite in our family.

Ingredients

• Pork tenderloin in the required quantities.
• Onions (half of the mass of meat).
• Bunch of basil.
• A couple of tablespoons of olive oil (optional)
• Ground spices (black pepper, chaman, ucho-suneli).
• Salt.

How to cook

1. Free the onion from the husk, cut into medium half rings, put in a deep bowl, knead as it should with your hands so that enough juice stands out.
2. Prepare the tenderloin as indicated in previous recipes, cut into pieces, 5-6 cm thick.
3. Salt, sprinkle with spices, send to a container with onions, mix, add olive oil (if desired), shake the meat with your hands, as if massaging it. Leave to marinate for 2-3 hours (or more).
4. String pieces of tenderloin on skewers (shake off the onion and greens - they can be fried separately), bake the kebab over hot coals for about ten to fifteen minutes. Skewers should be turned frequently. As a side dish, baked vegetables, fresh tomato salad with olive oil and basil are best suited.

Dried pork tenderloin

Prices for high-quality dry-cured pork (prosciutto, jamon) in our stores are "going wild". But at home you can cook a wonderful dried pork tenderloin of excellent taste, which will cost you much cheaper than bourgeois delicacies.

I warn you that you should buy pork for drying only from trusted suppliers who have all the appropriate sanitary and veterinary documents.

Ingredients

• 600 g pork tenderloin in one piece.
• Ground red hot pepper, coriander, black pepper, fenugreek.
• Three dessert spoons of vodka or cognac.
• Sugar.
• Salt.

How to cook

My remarks

• The meat should release moisture slowly and evenly. You should not speed up the process by raising the temperature, hanging the meat in a draft. Outside, the tenderloin will harden, get a "temper", and inside it will remain damp.

Dear my readers! I told you today what you can cook from pork tenderloin quickly and tasty. Within the framework of a short article, I have not covered all the noteworthy dishes from this tender and worthy of all attention and praise meat. I will add more recipes as I can.

Please send the article to your social networks and subscribe to my blog updates (there is a subscription form at the very bottom of the post before the comments) if my writing seems interesting to you. I look forward to your comments with great impatience and gratitude - they are very necessary and important to me! I bow and wish you all good health!

Always yours Irina.

I noticed that on Christmas days I always have a special state in my soul. Today I will "treat" you with music that is in tune with my soul at Christmas...

A Breathtaking Piano Piece — Jervy Hou

What to cook for dinner tonight? Pork tenderloin. And Sunday for a family dinner with friends? Pork tenderloin. Side dishes change, but pork tenderloin is an eternal theme. She has many fans.

Pork tenderloin in the oven is a win-win choice. Unless, of course, you're an elderly vegetarian watching your cholesterol levels. One of the favorite combinations in Mediterranean cuisine is pork tenderloin in a spicy-sweet sauce of mustard and honey. Is it only the Mediterranean?

It turns out so appetizing that even people with a delicate culinary taste come to a rude delight. They sniff the air noisily, drawing it strangely into their nostrils, treacherously smack, despite their good upbringing, in a word, they behave ... adequately to the dish they enjoy. If you want to get an everyday version, serve an expressive spicy tenderloin with unleavened corn sticks, if you want a festive one, serve a brighter side dish. As in the second recipe, for example.

Unlike, pork tenderloin with a side dish is best served hot.

Ingredients

• 1 st. - corn grits
• 500 gr. - pork tenderloin
• 2 tbsp – honey
• 3 tsp - grainy french mustard
• 2 tablespoons - freshly squeezed lemon juice
• 2 tbsp. l. - olive oil
• 2 cloves - garlic
• ground black pepper

Cooking

Rinse the pork fillet well, and then dry it with paper towels to get rid of moisture. By the way, have you noticed that many products are suggested to be dried with paper towels during the cooking process? It is important. Salt, lightly pepper. That's all for now with meat, and we will start preparing the marinade.



Mix olive oil, freshly squeezed lemon juice, mustard, a pinch of ground black pepper and honey in a small bowl (if the honey is too thick, melt it slightly in the microwave). Regarding olive oil: When I cook for myself and my family, I use Extra Virgin - cold pressed olive oil, as it is healthier. But when guests are expected, refined olive oil is used. Not because I don't appreciate the health of the guests - it's just that the unrefined has a taste, we are used to it, but not everyone loves it.



Peel the garlic, pass through a press and add to the marinade mixture. Mix everything thoroughly until a homogeneous consistency.



Back to pork. We spread the prepared tenderloin in a heat-resistant container or on a small baking sheet covered with foil, and pour honey-mustard marinade on top.



Then we tightly wrap the pork tenderloin with foil and leave to marinate lightly for 30 minutes. When half an hour has elapsed, put the baking sheet with meat in a preheated oven and bake at 200 degrees for about 30 minutes.



Now the most delicious, most fragrant moment of preparation. The foil must be opened and baked for another 20 minutes until browned, periodically pouring the meat with the flowing honey-mustard sauce. Aromas at this time throughout the house are carried unheard of. Even if you have a big house, they get everywhere.



While the pork tenderloin is baking, you can prepare the side dish. Italians often use corn grits or flour as a side dish.
So, thoroughly rinse the corn grits under cold running water (until transparent). Put it in a saucepan with a thick bottom, pour 2.5 cups of cold water and bring to a boil.



Then reduce the heat and cook until tender, stirring occasionally so that the cereal does not burn to the bottom. This will take approximately 15-20 minutes. Salt to taste towards the end.



Ready, still hot corn porridge “pour” (it has a fairly liquid consistency) into a rectangular shape with a layer of about 1-1.5 cm, evenly distribute and wait until it cools down.



Then we cut the cold corn porridge with a sharp knife into thin strips about 2 cm wide. We will get corn sticks, which must be handled with care, as they are very fragile.



We shift the sticks carefully into a preheated pan and fry for 3 minutes in olive oil.



Cut the pork tenderloin into pieces, spread in portions on a plate with corn sticks. The dish is best served hot or warm.

And here is another Italian recipe for pork tenderloin, I could not resist. Dried fruits with crushed wheat serve as a side dish here.

Pork tenderloin with wheat and dried fruits

This is how oven-baked pork tenderloin is served in Southern Italy and Egypt. But in one form or another (with one or another set of fruits), the dish is found in the cuisines of many European countries.

Ingredients

(for 4 people)

• 800 grams tenderloin
• 300 grams of crushed wheat
• 30 grams chopped prunes
• 30 grams chopped dried apricots
• 30 grams chopped dates (about 4 pieces)
• 4 tablespoons olive oil
• 100-150 g white wine
• salt and pepper

Cooking

Salt and pepper, do not be shy, and then fry the tenderloin in 2 tablespoons of olive oil. Add wine to it, put it on a baking sheet (or pan) lined with paper and bake at 200 ° C for about 30 minutes.

Pour crushed wheat with water, leave to swell, then tip over into a colander and let the water drain. Try to soak the wheat as it should, the time of its preparation depends on it.

In the remaining 2 tablespoons of oil, fry the chopped dried fruits. We put wheat on them. Stir, leave on fire until tender, then serve as a side dish for sliced ​​tenderloin. It usually takes me 10-15 minutes, but the exact time depends on how well you soak the grits. Delicious!

Pork tenderloin is a great product from which you can cook a large number of different dishes. Its advantage lies in its special tenderness, the meat is very soft and juicy, the main thing is not to overdry. Pork tenderloin baked in the oven will certainly appeal to the whole family.

Classic foil recipe

The recipe for this dish is quite simple, if you follow the step-by-step instructions correctly, the meat will turn out to be very tender and tasty. Pork tenderloin baked in the oven in foil will be very juicy due to the fact that the temperature is evenly distributed over the entire surface of the meat.

For cooking, you will need to take one small tenderloin (its weight should not be more than 1 kilogram). To marinate meat, you should take: 1 tablespoon of Dijon mustard, 2 tablespoons of low-fat mayonnaise and soy sauce. If you like garlic, you can also rub meat with it. From spices it is recommended to use thyme.

Cooking method:

Features of selection and preparation

It is not necessary to buy a tenderloin that is too large, this will mean that the pig was already old enough and the quality of the meat is not the best. The optimal weight should be about 600-800 g.

You need to be very careful with the cleaning process. The veins and film are very difficult to chew, and therefore the taste of this expensive product can be spoiled. Also, you do not need to overexpose the meat in the oven, if it is dried out, the most delicate piece of meat will become like a “sole”. Therefore, in no case should it be kept in the oven for more than 50 minutes, the cooking time can be increased only if the tenderloin has a weight of more than 1 kilogram.

Pork tenderloin baked in the oven with smoked bacon

The originality of this dish lies in the fact that smoked meat is used here. When fat is rendered out of it, the tenderloin becomes even juicier and acquires a unique light aroma of smoked meats.

Ingredients:

• pork tenderloin - 800 g;
• bacon slices - 200 g;
• olive oil - 2 tbsp. l. (you can also use the usual one, in this case it doesn’t matter);
• fresh thyme - 1 sprig;
• cumin - ½ tsp;
• basil - ½ tsp;
• salt (its amount is determined only by personal preferences);
• ground pepper.

Cooking method:

1. Thoroughly clean and then rinse the tenderloin. Pat it dry with paper towels.
2. Rub meat with spices and drizzle with olive oil.
3. Lay the bacon slices neatly next to each other on the table, put the pickled meat on top of them. Now you should wrap the tenderloin in bacon.
4. Put the meat on a baking sheet with a sprig of thyme and cover with foil. Turn on the oven and set the temperature to 190 degrees.
5. When hot, put a baking sheet in it and bake for half an hour, then remove the foil and bake until the bacon gives up most of the fat.
6. Pork tenderloin, baked in the oven in a whole piece, cut into portions and beautifully put on a plate. As a decoration, you can use greens or take a slice of bacon and deep fry it in a pan until the state of meat chips.

Cooking features

When marinating meat, you need to add a small amount of salt, because the bacon is already seasoned, and when the dish is cooked, it gives up not only its fat, but also salt. When buying bacon, you need to pay attention to the length of the slices, they should be long enough so that they can wrap the meat without any problems.

You need to bake the meat until the bacon gives up most of the fat, otherwise the taste of the dish will be slightly spoiled.

Any meat likes to be marinated, so if you have time, it is recommended to leave it in the marinade for the whole night. Spices and salt will pass through the fibers, making them even softer. Never buy already frozen meat. The tenderloin is the most tender part of the pig, and freezing will draw out all the juices from it, as a result, an expensive product on the table will not differ in any way from an ordinary, dry cue ball.

In order for the pork tenderloin baked in the oven to turn out very fragrant, you need to use a large amount of spices. The most suitable are:

• thyme;
• rosemary;
• oregano;
• all types of pepper;
• caraway;
• coriander.

In order for the dish to have a crispy crust, the meat must first be half-cooked in foil, and then baked without it. In this case, it is imperative to use oil: vegetable or olive. If mayonnaise is present in the marinade, then it will not work to make a crisp, the tenderloin must be baked all the time in foil, otherwise the mayonnaise will burn and will have an unpleasant taste. Many people ask the question: “How long to bake pork tenderloin in the oven?” The answer is quite simple, and it directly depends on the weight of the main product. If the tenderloin weighs:

• 600-800 g. Cooking time - 45 minutes.
• 800-1000 g. Cooking time - 50-55 minutes.
• Over 1 kg. Cooking time - 60-70 minutes.

In this case, the temperature in the oven should be about 180-190 degrees.

Oven tenderloin with mushrooms and onions

Incredibly simple and very quick recipe for cooking delicious meat.

Ingredients:

• pork tenderloin - 1 pc.;
• champignons - 250 g (it is advisable to take small sizes, they have a more persistent aroma);
• onion - 1 pc. (the bulb must be large enough);
• butter - 50 g;
• vegetable oil - 30 g;
• spices;
• salt.

Cooking method:

1. Prepare meat. Clean, rinse, dry with paper towels.
2. Wash the mushrooms and cut them in half. Put a frying pan on the fire, add a small amount of butter.
3. Peel the onion and cut it into rings ~ 0.5 cm thick.
4. Throw the mushrooms into the pan and fry them until cooked, at the end of the heat treatment - salt.
5. Grate the meat with your favorite spices and vegetable oil.
6. Take the foil, put the chopped onion on the bottom, put the meat on top and pour the mushrooms on it. Wrap in foil.
7. Bake in the oven according to the weight of the main ingredient (cooking times can be seen a little higher).
8. After that, cut the pork tenderloin baked in the oven into small pieces and serve on the table with onions and mushrooms. For a delicious flavor, sprinkle the top with chopped cilantro (optional).

Conclusion

Now you know how to bake pork tenderloin in the oven so that it is tasty and juicy. If you follow the step-by-step instructions exactly, you will succeed at the highest level. Never be afraid to experiment, because all modern cooking is based on this.

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

Pork tenderloin baked in foil in the oven

The most juicy and delicious meat is baked in the oven and in foil, which protects the tenderloin from the effects of temperatures and retains its aroma and juices inside.

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

Recipe for pork tenderloin in sauce

Tenderloin in a creamy sauce is a dish that every housewife can proudly put on the festive table. The meat is tender, soft and juicy.

Ingredients:

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

Cooking time: 100 minutes.

Calories per 100 grams: 154 kcal.

1. The tenderloin is thoroughly washed, dried with paper towels and cut into small portions;
2. Wrap the meat in 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 a mold and pour sauce over it so that each piece is soaked, put in the oven for 90 minutes;
6. Cook meat at 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 transparent juice flows out of it, then it is ready.

How to bake pork roll

Every housewife can cook a delicious and unusual tenderloin roll, you just need to try a little and show diligence. You can serve such a dish not only on an everyday table, but also on a festive one.

Ingredients:

• seasonings;
• tenderloin - 800 grams;
• bread - 50 grams;
• salt;
• rosemary - 2 sprigs;
• garlic - 3 cloves;
• 0.5 cups of 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. Grind garlic and rosemary, add bread crumbs, a little olive oil to them, mix;
3. Put the spinach and garlic mixture on one half of the tenderloin and cover with the second piece, tie on all sides with a strong thread and tie;
4. Add spices, salt to the olive oil and rub the roll with this mixture;
5. Lubricate the form with oil, put the roll into it, cover with foil and cook for 65 minutes at 200 degrees.

The taste of such a roll is rich and tender at the same time. Herbs will give it a special aroma that will be carried throughout the kitchen.

How to cook meat with potatoes

Cooking a delicious and hearty dinner that both adults and children will enjoy is not so difficult. The tenderloin baked with potatoes will serve as both a side dish and a meat dish. To make its taste more piquant, it is best to buy Pesto sauce.

Ingredients:

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

Cooking time: 65 minutes.

Calories per 100 grams: 170 kcal.

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

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

Cooking Tips

A huge variety of tasty and aromatic dishes can be prepared from pork tenderloin, but in order for them to always turn out the way they are needed, it is necessary to carefully choose the meat.

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

Fresh tenderloin has a pleasant, even slightly sweet smell and a pale pink hue, without white layers of fat. If the meat is fresh, it will quickly return to its original shape if you press it down a little with your finger.

In order for the tenderloin to be tasty and tender, it is necessary to remove excess fat from it, as well as the film, before cooking. So that the meat does not burn and remains 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 bought and sent to the freezer, then it definitely needs preliminary preparation. It thaws only at room temperature. It is not necessary to pour boiling water over it to speed up the defrosting process, since the taste of meat will only get worse from this.

With the help of herbs, spices, you can form a fragrant and ruddy crust on the meat. To do this, you just need to rub it with your favorite seasonings and put in the oven. To improve the taste of meat and make it more piquant, you can use a marinade or brine.

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

Pork tenderloin is considered the most tender, soft and dietary meat. It cooks quickly and always tastes great.

We offer a couple of recipes for delicious pork tenderloin dishes that you will certainly like.

How tasty and quick to cook pork tenderloin in a pan?

Ingredients:

• pork tenderloin - 540 g;
• refined sunflower oil - 65 ml;
• freshly ground black and allspice - 1 pinch each;
• coarse salt - 2 pinches.

Cooking

Rinse fresh pork tenderloin with cool water. We wipe the moisture with napkins, cut the meat across the fibers into slices about one and a half centimeters thick and beat them off a little, hitting each piece covered with cling film several times with a culinary hammer.

We heat odorless sunflower oil in a heavy cast-iron pan and put slices of tenderloin into it. Let the meat brown for a couple of minutes on each side. Then we put the food on a plate, add some salt and pepper it with two types of ground pepper and we can serve it, adding, if desired, with fresh vegetables or simply seasoning with sauce.

How delicious to cook pork tenderloin in the oven?

Ingredients:

• pork tenderloin - 540 g;
• - 70 g;
• grain mustard - 40 g;
• lemon juice - 40 ml;
• sunflower oil without aroma - 40 ml;
• garlic cloves - 4 pcs.;
• a mixture of Italian dry herbs - 2 pinches;
• coarse salt and freshly ground black pepper - to taste.

Cooking

To begin with, we will tell you how to marinate pork tenderloin deliciously. To do this, rinse the meat with cool water, wipe it from moisture with a towel and flavor the chunk with coarse salt, pepper and dry aromatic Italian herbs. Rub the spice mixture over the entire surface of the pork and leave for a few minutes. In the meantime, mix grain mustard with honey and lemon juice, add peeled garlic cloves pressed through a press and mix. We rub the pork tenderloin on top with the resulting spicy mixture and place it for a couple of hours in a container suitable for marinating.

After the lapse of time, we spread the meat along with the marinade on a piece of foil folded in half, seal it as tightly as possible and place it on a baking sheet of an oven heated to maximum temperatures. After ten minutes, lower the temperature to 180 degrees and bake the pork tenderloin for another twenty minutes. Now unfold the foil and let the meat brown for another fifteen minutes.

The dish can be served both hot, cut into portioned slices, and as a component of cold cuts. In the latter case, let the meat slice cool down and cool it additionally for several hours in the refrigerator.