Pork tenderloin is one of the most delicate parts of carcass, the preparation of which requires knowledge of basic technology. All because this piece is completely free of fat and if you happen to overdo it, the result will be almost inedible. About what to cook from pork tenderloin and how to do it we will tell further.
How to cook pork tenderloin delicious?
One way to preserve the juiciness of a piece is wrapping it with bits of bacon. The latter, under the influence of heat, releases excess fat, impregnating the piece of pork itself. In this case, the strips of bacon brown and become crispy.
Ingredients:
- cane sugar - 35 g;
- Dijon mustard - 15 g;
- garlic teeth - 4 pcs .;
- bacon - 7-8 slices;
- rosemary - 4 branches;
- pork tenderloin - 1.4 kg.
Preparation
Spread the strips of bacon on the work surface slightly overlap. Cut a piece of pork tenderloin from the films, grate the mustard and the fragrant paste prepared from salt and garlic rubbed with rosemary. Lay the tenderloin on a bacon substrate, wrap the pieces with them so that they cover, fix them with skewers or toothpicks. Lay the meat in a suitable shape and send it to bake first at 220 degrees under the foil, for half an hour, and then at 160 as much as before. Next, remove the foil and cook a piece for another 45 minutes. Before slicing, pork must be left for at least 10-15 minutes.
The recipe for a stuffed pork tenderloin
Since pork readily accepts almost any additions, it can easily be stuffed to your taste. We will prepare a piece in the Italian manner, fill the meat with mozzarella, garlic and basil leaves.
Ingredients:
- pork tenderloin - 1,1 kg;
- garlic teeth - 2 pieces;
- tomato - 55 g;
- handful of fresh basil;
- mozzarella - 65 g;
- dry wine - 215 ml.
Preparation
Using a sharp knife, divide the pork tenderloin into a layer of equal thickness and season it. Rub the surface of the piece with chopped garlic, lay out tomato slices, sliced basil and pieces of cheese. Roll the meat into a roll and lock with croissant twine. Leave a piece of baked in the form, pour wine to it, at 180 degrees for about 1 hour and 20 minutes.
A ready dish of pork tenderloin is left to lie for 15 minutes before cutting, then cut the twine and divide it into pieces.
Dried pork tenderloin recipe at home
The jerky is convenient in storage and it turns out surprisingly tasty even with the use of a minimum of spices.
Prepare a piece of pork, cutting off all the tapes from the scrap. Marinade for pork tenderloin is simple and includes in its composition an abundance of large sea salt and Provencal herbs. Well sprinkle a piece, leave it for a day in the fridge, then leave the pieces to dry at room temperature for another couple of hours, sprinkle with a fresh portion of dried herbs and leave to dry suspended in the heat, pre-wrapped with gauze.
A week later you can try the pieces.
Pork fillet - a recipe in a frying pan
Ingredients:
- pork tenderloin - 630 g;
- vinegar wine - 15 ml;
- soy sauce - 15 ml;
- starch - 1 teaspoon;
- fresh ginger - 1/2 tbsp. spoons;
- a pinch of flakes of red pepper;
- string beans - 345 g;
- garlic - 4 teeth.
Preparation
Cut the meat into strips and fry in a wok in vegetable oil. Blanch the beans and add it to the pork. Sprinkle everything with starch, pour soy and vinegar, add ginger, garlic and pepper. After mixing, bring the meat to the ready and serve immediately.
Pork tenderloin can be made in a multivarquet, frying meat with beans on "Baking" and pouring a little water in the middle of cooking.