Before you cook something from the pork loin, you must choose it correctly, so as not to stay as they say at the broken trough. The quality of the dish from pork loin, as in principle and any other meat dish, is very dependent on the meat itself. It can affect how the age of the pig itself, and the correct storage of meat. For a steak, unlike a goulash, frozen pork meat will not work, when frying due to a broken structure it will emit a lot of juice and eventually get a rather dry piece of meat. The desired meat can be easily identified by pressing it with your finger, if the dented part is easily and quickly restored and you no longer see the place of pressing, then the meat is suitable, it only remains to smell it, thus excluding the purchase of pork with an extraneous smell. Which can appear simply from the wrong neighborhood with other products or because of violations of the process of deboning.
Steak from pork loin
Ingredients:
- steak from koreki - 2 pieces;
- garlic - 2 teeth;
- wine (dry white) - 70 g;
- Butter - 60 g;
- vegetable oil - 50 g;
- apple juice - 100 g;
- rosemary (ground) - ¼ tsp spoon;
- oregano - ½ tsp;
- pepper;
- salt.
Preparation
So, sprinkle both steaks with salt, pepper and oregano, then do not slap them very hard, as if driving salt and spices into meat, turn over and repeat these operations on the other side of the loin. Leave the meat soaked with spices and salt for at least 40 minutes, without removing it in the refrigerator, since it must be at room temperature for frying. After a well-heated frying pan with vegetable oil fry the loin, giving each side 3 to 5 minutes. Garlic cut as small as possible and fry it in the same pan where the steaks were fried, adding butter there, the garlic will take no more than half a minute, then pour the wine into it. And after a couple of minutes, add the rosemary there and wait a couple of minutes to add the juice. When the liquid is maximally evaporated and will look like sauce, return the steaks to the pan with the sauce and bring to the ready, in the process not forgetting to pour them with the same sauce from the frying pan.
Skewers of pork loin
Ingredients:
- pork loin - 1 kg;
- kefir - 0,5 l;
- onion - 2 onions;
- pepper;
- salt.
Preparation
Cut the koreika into steaks and sprinkle well with salt and pepper, without forgetting to pat on it well, thus driving salt and pepper into it. Bow finely chopped in mashed potatoes with kitchen appliances and fill them with meat, then pour in kefir and after a few hours you can cook on the coals a fine shish kebab.
Chops from pork loin
Ingredients:
- pork loin - 1 kg;
- vegetable oil - 60 g;
- pepper;
- salt.
Preparation
For cooking you need about a quarter of an hour, cut the loin on each bone, sprinkle with salt and pepper, after which beat off well, but not in a state of thin lavash. It remains only to fry at high temperature using vegetable oil.