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Pork tenderloin with sour cream sauce

Pork tenderloin with sour cream sauce

Peel the pork tenderloin and put it in a bowl. Grease it with olive oil on both sides, crushed garlic, spread well on the whole piece of muscle, put ginger and thyme, sprinkle with white wine and leave in the fridge for a few hours. (I left it for about 2 hours).

We put the muscle in an aluminum foil, we add the juice left by the marinade, we close it well and we put it in the oven for 1 hour.

Leave for 10 minutes and without foil, brown a little.

Take it out on a plate and let it rest for a while. Then cut it into slices.

For the sauce:

The juice that remains from the muscle is put in a pan, add the salami cut into thin strips, let it cook for a few minutes and add the sour cream for cooking, add the paprika, ginger and thyme and leave it on the fire, stirring constantly, at the end. add a little finely chopped dill.

The sauce is placed on top of the muscle slices. Serve with a potato garnish


Pork muscle sauce

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Meat dishes - 50 g oil for frying - 400 g pork muscles - a small onion - 2-3 strands of green onions - 200 g mangetout - 1 chilly red - 75 g unsalted cashews - juice from two limes - 50 ml sauce soy - 1 tablespoon fish sauce - 1 tablespoon brown sugar - pepper

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Pork tenderloin with sour cream sauce and truffles

From the beginning, I admit that I exaggerated a bit with truffles: I also used truffle butter, fresh truffle and truffle oil. You can use the truffle in all these situations, like me, or only in one of them or in two.
I used to say on other occasions that the volatile oils that give the truffle atom dissolve well in fats, which makes the truffle "work" well in sauces containing cream, butter and cheese.


This recipe is very tasty and has a special aroma. But it is not a recipe to be prepared daily: it contains fat, it is a bit too "arrogant" and proposes that meat-cheese association, so blasphemed today by doctors. So be careful and "take advantage" of the fact that truffles are expensive: rarely prepare it.
Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: 5 minutes + infusion
Cooking time: 15 minutes
ingredients:
120 g of rice
600 g pork tenderloin
salt
white pepper
1 tablespoon olive oil
100 ml dry white wine
100 ml sour cream for cooking, 32% fat
75 g cheese with blue mold, broken into small pieces
1-2 teaspoons of truffle butter, depending on the concentration of truffle
2 tablespoons fresh chopped basil leaves
1-2 teaspoons of truffle oil, depending on the concentration of truffle (optional)
a few very thin slices of truffle
Instructions:
Wrap the fresh truffles in kitchen paper and place in a jar that closes tightly. Pour the rice over them, close the jar and transfer to the refrigerator. Allow the truffle flavor to infuse the rice for at least 24 hours.
Boil the rice according to the instructions on the package, until it is tender and slightly al dente.
Meanwhile, clean the white silk muscle, wash it and dry it well with paper towels. It is sliced ​​to a thickness of 1.5-2 cm, and each slice is flattened with a sledge hammer to a thickness of 7-8 mm. Salt and pepper the slices.
Heat a frying pan over medium heat. Add the oil and, when hot, fry the meat for 2-3 minutes on each side, or until done, and the slices are nicely browned. Set aside for a few minutes, on a metal grill placed on top of a plate to catch the drained juices.
Make a small flame and add the wine to the pan. Defrost the pan by cooling with a spatula the caramelized residues left by the meat. When the liquid has been reduced by half, add the cream, the liquid left by the meat on the plate and the cheese. Simmer the sauce until it acquires a syrupy consistency. It tastes and matches salt and pepper.
Remove the pan from the heat and add the chopped basil and truffled butter. Stir until the butter has incorporated into the sauce.
Serve the slices of meat with rice, with a lot of sauce, sprinkled, if desired, with a little truffle oil and garnished with fresh basil and truffle slices.
tips:
The truffle slices must meet two conditions: to have a somewhat large section, to look like a slice (the truffle they come from must not, therefore, be tiny), and to be very thin. I used a Kyocera mandolin, which can be sliced ​​to 0.5 mm thick. It was really good.
You can find such mandolins at www.ft-shop.ro.


Pork tenderloin with sour cream sauce - Recipes

A healthy cooking style means choosing products that are fresh and seasonal in markets and butchers. In the case of meat, it is the consumption of animals that are traditionally raised in our country and that can be purchased directly from producers.

Pork has gained a bad reputation because of cholesterol, but its level depends on the piece of meat and how it is prepared. Pre-packaged products, pastrami and ham are really harmful due to the high content of preservatives and nitrites. Fresh pork - especially pork chops and mussels - are beneficial and necessary for the body.

For this weekend, we present you a pork tenderloin steak with fresh vegetable sauce. Our steak is made in a saucepan directly on the stove, but it can also be made in the oven. It is important to brown the meat a little on all sides so that it has a nice crust before cooking it over low heat. Our sauce has a special taste given by cooking vegetables with meat, and thus the flavors combine harmoniously. Meat and vegetables over low heat for two hours. Well-cooked vegetables and the remaining liquid are processed in an blender to obtain a fine and creamy sauce. Corina served the steak with peas, but you can opt for other garnishes. If we have not been able to convince you to try the recipe with pork, it can also be cooked with chicken.

Corina Ureche is waiting for you her blog to discover this recipe.


Tuesday's recipe. Pork with cream sauce, mushrooms and gorgonzola cheese

Ingredients for four servings:

  • 4 pieces of pork muscles
  • lemon juice
  • olive oil
  • a red onion
  • 40 grams of butter
  • 400 grams of brown mushrooms (Champignon)
  • 4-5 cloves of garlic
  • 20 grams of dried mushrooms
  • fresh or dried thyme
  • half a tablespoon of Dijon mustard or any other mustard containing horseradish
  • a tablespoon of white flour
  • 70 ml dry or semi-dry white wine
  • 450 ml of sweet cream for cooking
  • 100 grams of spicy gorgonzola cheese
  • parsley
  • salt and pepper

As you can see we need a lot of ingredients so go shopping if you don't already have them in the kitchen. It will be worth the wait! The pork tenderloin with cream sauce, mushrooms and gorgonzola is a delicious dish and you will surely ask for the second portion. Be very careful not to overdo it.

Mushroom sauce with cream and gorgonzola is quenched with dry white wine. Photo source: clickpoftabuna.ro

Pork tenderloin with vegetables, in a frying pan, in sour cream sauce

In the speed with which we live today, we find less and less time to sit in the kitchen, at the tail of the sizzling pan, in the steam of traditional soups that invade the entire home space or in the smells of culinary hopes that rise from the pans hot on the fire. Too often we are satisfied with a piece of fried meat and some french fries or beaten eggs overturned in the pan over pieces of sausage. If we don't forget, cut a tomato and a cucumber or make a root salad in a hurry.

There are enough TV shows that try all kinds of simple, quick recipes (usually inspired by other national cuisines), but also with most of the ingredients used, which through our Romanian cuisine are hard to find, or we Romanians, I want, to I think we want traditional food.

I think that if we really want to eat well, tasty and healthy, there is only one alternative & # 8211 to sit in the kitchen, to take cooking seriously (without making this a goal in itself, but just to convince yourself that it is a means of relaxation) and try any recipe that suits you, even at the risk of not succeeding at first.

Ingredients needed in the recipe: pork tenderloin, smoked sausage, pork, bell peppers, capsicum, potatoes, mushrooms, greens (dill and parsley), green onions, leeks, garlic, sour cream, fresh butter, olive oil, coarse salt, peppercorns , thyme, lemon.

Gastronomic happy combinations from a gastronomic point of view! A tasty dish is obtained from quality ingredients, even if, most of the time, we have more money to take out of our pockets. In my opinion, the taste of the dish is preferable. An example & # 8211 if we use lean pork (beef, mussels, even meat) combining with pork / beef and pork / mutton, smoked, by frying, the tastes are mixed and the combination of smells is a success , which delights the sinuses.

A little culinary secret! Pork is quite fatty, but if we remove all the fat before cooking, there is a risk of getting a bland dish. Using a knife with a thin, well-sharpened blade, remove only the skins that gather the meat during frying, which leads to an uneven frying of the piece of meat. A little fat left on the edge of the piece of meat ensures the tenderness of the prepared meat.

The pork tenderloin cut into 3 cm thick slices and the pork sausage, smoked, cut into 6-8 cm pieces (depending on its thickness) are fried in a little olive oil placed in a well heated pan. The smoked sausage, if it is thicker, is grown with a sharp knife to fry faster, along with the slices of muscle.

In another pan, fry the potatoes, thinly sliced, in sunflower oil / lard.

How do we avoid heat burns? Peeled potatoes, washed with cold water and drained in a sieve, wipe with a clean cloth or paper towel before frying. Thus, the drops of hot lard will not jump out of the pan, on our hands and / or face, nor will we make a mess in the kitchen.

Over the meat that is fried, as soon as I turn the pieces of muscle, add the peppers cut into large pieces and the leek sliced ​​obliquely into pieces 0.5 cm thick.

There is no rush ! If we do not add the vegetables when we turn the meat, then the meat and sausage, fried, are taken out of the pan on a plate. Cover the plate to keep them warm. Thus, we are sure that we will not fry the meat too much, which would reduce the taste of this dish.

We must not forget the potatoes. They must be turned into fat to fry evenly and become crispy. We use a foamer to turn the potatoes, without breaking them.

Don't look! Sprinkle coarse salt and a few sprigs of dried thyme on the hot potatoes, ready to be fried / copper.

The vegetables should only be soaked, so that they soften easily, they should not be fried / burned.

In the meat pan, add slices of garlic and small, whole, scalded mushrooms, from those put in the freezer, in autumn.

It is good to know ! Frozen mushrooms are allowed to thaw at room temperature, squeeze well with water, before being added to meat and vegetables.

Season the meat with coarse salt (be careful, smoked sausage can be quite salty) and peppercorns, freshly ground. Add the finely chopped greens.

Only for professional gourmets! To invigorate the taste, squeeze the meat and vegetables, a little lemon juice or drip white wine, dry.

Turn off the heat under the meat pan and add the sour cream. Homogenize using a wooden spoon.

To give shine to the preparation (we eat most of the time with our eyes, don't we?) Add a few pieces of fresh butter that are left to melt slowly, due to the heat of the preparation.

The dish is served hot, sprinkled with greens (green onions, dill, parsley) in abundance.

An assorted, seasonal salad will enrich your meal.

A glass of red wine cannot be missed. White, dry, cold wine and even a cold beer could work.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! As usual, it takes me longer to write the recipe than to prepare it. Maybe I should think of an alternative & # 8211 to talk while cooking and recording video. The video can be a solution, although it is not as attractive as the pictures. But, how do I manage with the picture, like taking pictures after the video, I don't get much quality pictures? And if so, I need a secretary. At my age, by, I know if it falls. #!


Pork with sour cream and horseradish sauce

Every time I buy a pork tenderloin and slice it, there are a few pieces (the sharp tip of the pork tenderloin, sometimes the side, long and thin, which comes off the actual muscle) that & # 8222 fall & # 8221 and to which you have to I find them a use.


In fact, to be honest, these & # 8222charts & # 8221 make me happy, because they give me the opportunity to cook something very to my taste: robust, with spicy sauce, located between our stew and the Asian curry, full of flavor .
Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: Ten minutes
ingredients:
350 g pork tenderloin, cleaned of silk and fat, cut into pieces
salt
white pepper, ground
2 tablespoons sunflower oil
1 onion, finely chopped
4 cloves garlic, finely chopped
60 ml white wine
200 ml cream 32% fat
2 large potatoes, boiled and cut into cubes
4 cm piece of horseradish, cleaned and coarsely chopped
1 teaspoon of white wine vinegar
1 teaspoon mustard
1/2 bunch of fresh, finely chopped parsley
1 teaspoon hot pepper flakes (optional)
fresh parsley leaves for garnish
Instructions:
Horseradish is prepared. Put the horseradish in a bowl, add salt, mustard, vinegar and 1 tablespoon of sour cream. Process the mixture with a hand blender, until a homogeneous paste is obtained. Adjust the consistency of the sauce, possibly adding a little more mistletoe,
Meanwhile, salt and pepper the meat. Heat a large skillet over high heat. Add the oil. When hot, sauté the meat for 2 minutes, until evenly browned. Remove and transfer to a hot plate.
Make a small flame. Add the onion to the pan, salt and cook over low heat for 3-4 minutes, or until soft and translucent, mix with a wooden spatula, cooling the bottom of the pan to incorporate the caramelized residues left by meat.
Add the garlic and continue for 1 minute. Add the wine, mix and bring to the boil. Simmer the mixture until the wine has evaporated by more than half. Add the remaining sour cream, horseradish mixture and potatoes and mix gently so as not to crush them. Cook for 1-2 minutes, until hot. Remove the mixture from the heat, add the chopped parsley, mix and serve immediately, sprinkled with hot pepper flakes and garnished with parsley leaves.
tips:
The recipe works just as well with pasta instead of potatoes.
Also, the potatoes can be omitted from the recipe, and the resulting preparation is served with boiled rice.
The recipe has an excellent sauce mash the potatoes with a fork when eating, to & # 8222 gather & # 8221 as much of it.


Muschiulet with quattro cheese cheese sauce

Muschiulet with quattro cheese cheese sauce. Pork tenderloin is an extraordinarily fine and juicy piece that does not require long cooking times. He prepares & # 8222in the minute & # 8221 and always helps me on days when I don't have much time. It is a crime to cook it for more than 20 minutes! And these only if it is the whole piece. It is enough to brown for a few minutes on all sides in a well-heated pan (with a mixture of butter and olive oil) followed by placing this pan for a few more minutes in the oven.

The muscle must have a reddish crust and a pink and juicy interior. In summer it can be grilled but under careful supervision so that it does not carbonize and become & # 8222sole & # 8221. Can be cooked as a whole piece (see here simple pork tenderloin) or medallions (3-4cm thick rounds).

Being a lean meat requires fat to fry. The most delicious muscle is the fried in a mixture of butter and oil (preferably olive). Because butter has a lower smoking point and risks burning easily, it is necessary to mix it with olive oil (which has a much higher smoking point).

Spices and crust can vary indefinitely. From the classic salt, pepper, cumin or fine Dijon mustard to the exotic lemongrass, turmeric, soy sauce or the noble dehydrated and chopped wild mushrooms, juniper berries, rosemary, thyme, garlic, breadcrumbs. To avoid carbonization of certain crust-forming components (eg breadcrumbs mixed with dehydrated mushrooms, mustard seeds, fresh flavored greens), they will be brushed on the muscles after it has been & # 8222sealed & # 8221 by frying in a pan before put in the oven.

Sauce on four cheeses (from 4 types of cheese) made by me is slightly different from the classic one based on a bechamel sauce (flour, butter, milk). Instead of flour I used a little food starch and reduced the amount of butter (the cheeses have enough fat). Instead of milk I used sour cream diluted with a little water. The sauce came out very fragrant, fluid and velvety. It can be added to any other type of lean meat (such as chicken breast, fish) or steamed vegetables. A delight!