Pork tenderloin is considered to be the most tender, soft and dietary meat. It quickly prepares and always has an excellent taste.
We offer a couple of recipes for delicious dishes from pork tenderloin, which will certainly suit you.
How delicious and quick to cook pork tenderloin in a frying pan?
Ingredients:
- Pork tenderloin - 540 g;
- sunflower oil refined - 65 ml;
- freshly ground black and fragrant pepper - 1 pinch;
- salt large - 2 pinch.
Preparation
Fresh pork tenderloin is rinsed with cool water. We wipe off the moisture with napkins, cut the meat across the fibers into slices about one and a half centimeters thick and beat them off a few times by hitting every piece covered with food film with a culinary hammer.
We heat on a heavy cast-iron frying pan a sunless oil without a smell and put into it slices of a tenderloin. We give the meat brown for a couple of minutes on each side. After that, lay out the food on a plate, add salt to it and pepper with two kinds of pepper ground and can serve, adding if desired a side dish , fresh vegetables or simply seasoning with sauce.
How delicious to cook pork tenderloin in the oven?
Ingredients:
- pork tenderloin - 540 g;
- liquid honey - 70 g;
- grain mustard - 40 g;
- lemon juice - 40 ml;
- Sunflower oil without flavor - 40 ml;
- garlic teeth - 4 pcs .;
- a mixture of Italian dried herbs - 2 pinch;
- salt large and freshly ground black pepper - to taste.
Preparation
First of all, let's talk about how to tasty marinated pork tenderloin. To do this, rinse the meat with cool water, wipe off the moisture with a towel and surrender the slice of salt with a large, pepper and dry aromatic Italian herbs. We spread the spicy mixture over the entire surface of the pork and leave it for a few minutes. In the meantime, mix the grain mustard with honey and lemon juice, add pressed peeled garlic teeth through the press and mix. We rub the resulting piquant mixture of pork tenderloin from above and place it for a couple of hours in a container suitable for marinating.
After a lapse of time, we spread the meat along with the marinade on the foil cut off in half, seal it as tightly as possible and place it on the baking sheet heated to the maximum temperatures of the oven. 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 food can be served as hot, cutting it into batch slices, and as a component of meat cutting. In the latter case, let the meat slice cool down and cool it for an additional few hours in the refrigerator.