Pork tenderloin is considered the best cut of meat. When cooked correctly, pork turns out tender and slightly sweet, which gives the food a special piquancy. Pork tenderloin dishes are so appetizing that even the most discerning gourmet will not be able to resist them.

Unlike other parts of the animal, soft tenderloin is ideal for frying in a pan., especially when time is limited.

Ingredients:

• 400 g tenderloin;
• 2 times less eggplants;
• 150 g mushrooms;
• bulb;
• 1 sweet pepper;
• ½ head of garlic;
• 15 ml each of soy sauce and balsamic vinegar;
• salt and spices.

Cooking method:

1. Medallions are prepared from meat, half rings from onions, plates from mushrooms, and cubes from eggplant and pepper.
2. The tenderloin is fried in portions and placed on a plate.
3. Next, the eggplants are fried with peppers and onions, followed by mushrooms after 2 minutes.
4. After 3 minutes, the meat is returned to the pan.
5. The contents are salted, seasoned and filled with a mixture of vinegar and sauce.
6. After 5 minutes the dish is served to the table.

Cooking jerky

If you choose a high-quality starting product, it will be impossible to tear yourself away from homemade jerky.

It is enough to prepare:

• 1 kg tenderloin;
• favorite spices and salt.

In progress:

1. The meat is divided into 2 equal parts, which are salted and generously sprinkled with seasonings.
2. The tenderloin is marinated in the refrigerator for 24 hours, during which time the meat is turned.
3. After the specified time has passed, the meat is placed in a colander, where all the liquid should drain within 2 hours.
4. Next, the product is sprinkled with fresh spices, wrapped in gauze and tied with twine.
5. The tenderloin is dried for a week in the kitchen, in a convenient place under the cabinet.

How to bake deliciously in foil

In the oven using foil, the already tender tenderloin turns out even more flavorful and softer.

You will need:

• 700 g meat;
• ½ head of garlic;
• 15 g French mustard;
• a little soy sauce and sunflower oil;
• salt and spices.

Preparation stages:

1. A dressing is prepared from mustard, sauce and garlic gruel, which is used to lubricate a piece of meat.
2. The tenderloin is seasoned with your favorite spices and wrapped in foil.
3. The meat is baked at standard temperature for about 60 minutes.

Extraordinarily tasty kebab

Loin barbecue lovers should take note of a dish made from tenderloin, which is considered dietary, but more tender.

To prepare you need:

• meat;
• yogurt;
• Cayenne pepper;
• lime juice

Progress:

1. The washed tenderloin is cut into large pieces.
2. A hot sauce is prepared from yogurt, pepper and juice, which is poured over the meat.
3. The dish is marinated for about 3-4 hours.

Pork tenderloin medallions

The dish is distinguished by its ease of execution and the delicate taste of lean pork.

All you need to prepare is:

• a piece of tenderloin;
• a little sunflower oil;
• salt and favorite spices.

Sequence of actions:

1. The meat is cut into pieces up to 3 cm thick, which are sprinkled with seasonings and sprinkled with oil.
2. Medallions are fried for 90 seconds on each side, after which they are laid out on a baking sheet, where they are salted.
3. The meat is covered with foil and placed in the oven for 10 minutes, which will give the medallions more juiciness.

Tender chops for the holiday table

Chops under a golden brown crust awaken an incredible appetite and disappear from the holiday table in an instant.

For preparation you will need:

• tenderloin;
• 2 eggs;
• a little flour;
• a piece of cheese;
• salt and spices.

Step-by-step instructions for creating a dish:

1. Pieces are prepared from the tenderloin, which are beaten well with the blunt side of a hammer so as not to disturb the structure of the meat.
2. Beat the eggs in a separate bowl.
3. The chops are salted, seasoned and dredged in flour, then dipped in egg wash.
4. The products are fried on both sides, after which they are laid out on a baking sheet, where they are sprinkled with cheese shavings and placed in a hot oven for 7 minutes.
5. On the platter, the products are decorated with greenery to add a festive touch.

Baking recipe with prunes

Pork tenderloin dishes in the oven are very varied.

You can prepare an original dish from:

• 600 g pork;
• 10 pieces. prunes;
• 10 g French mustard;
• ½ head of garlic;
• salt and spices.

When preparing:

1. A layer is formed from the meat using spiral movements with a knife.
2. The resulting piece of meat is beaten.
3. The inside of the future roll is smeared with mustard, salted, seasoned and covered with prune halves.
4. The roll is rolled up quite tightly, secured with toothpicks, and then tied with kitchen twine.
5. The product is wrapped in foil and placed in the oven for 1 hour, 20 minutes before the end of which the foil is unrolled to give the dish a golden brown color.

To impress your guests with a delicious sweet and sour pork dish:

1. The tenderloin is washed well.
2. Salt and mustard are mixed in a bowl, after which the prepared meat is rubbed with the mixture.
3. Oil is heated in a frying pan, in which the meat is fried on all sides.
4. The frying pan without a handle is moved to an oven preheated to 200°C, where it remains for about 15-20 minutes.
5. Olive oil and liquid honey are combined in a bowl, after which the dressing is poured over the meat.
6. After 10 minutes, the pork is removed from the oven and cut into pieces, which are laid out on plates.
7. Before serving, the meat is topped with a sauce made from cranberries, lemon juice, crushed garlic and sugar, which is pre-boiled over low heat for about ¼ hour.

To follow this simple recipe, you need to take:

• 300 g meat;
• 100 g champignons;
• 30 g cheese;
• the same amount of sausage;
• 1 bell pepper;
• 1 tomato;
• bulb;
• salt and olive oil.

Sequencing:

1. The tenderloin is cut lengthwise and opened like a book, after which it is lightly beaten and salted.
2. The sausage is cut into slices, the mushrooms into slices, and the cheese into pieces.
3. Sausage, cheese and ½ mushrooms are laid out on the prepared layer, and then the ends of the tenderloin are chopped off with toothpicks.
4. A salad is prepared from vegetables and remaining mushrooms, which is seasoned with olive oil.
5. On a baking sheet, the stuffed meat is sprinkled with salad and placed in the oven to bake until golden brown.

What to cook from pork tenderloin? Surely every housewife has asked this question at least once in her life. There are so many options for preparing a variety of pork dishes that you can simply get lost in this culinary forest. Especially for you, we have made a selection of the best recipes - from simple and very tasty to gourmet.

Fried meat with assorted vegetables

We'll start our culinary excursion by looking at how to cook pork tenderloin in a frying pan. Roasted pork with vegetables goes harmoniously with any side dish, and can also be served as a separate dish.

Compound:

• 0.5 kg pork tenderloin;
• tomato paste;
• carrot;
• refined sunflower oil;
• salt;
• purified water;
• seasoning blend

Preparation:

Tender chops for the holiday table

Are you planning a holiday feast and are you wondering how to cook pork tenderloin quickly and tasty? There is no need to discover America again and look for intricate recipes. Classic chops are an ideal meat dish for the holiday table.

Compound:

• 0.5 kg pork tenderloin;
• 2 eggs;
• 3-4 tbsp. l. sifted flour;
• salt;
• vegetable oil;
• ground allspice.

Preparation:

Subtleties of French cuisine

Tired of the usual French meat and want some variety? We will tell you how to cook pork tenderloin in the oven with cranberry sauce. This French cuisine dish will strike the heart of any gourmet.

Compound:

• 0.3 kg pork tenderloin;
• 100 ml dry red wine;
• salt;
• 150 g cranberries;
• 3-4 garlic cloves;
• a blend of spices to taste.

Preparation:

Pork with prunes - what could be better?

The combination of ingredients such as pork or beef and prunes has already become traditional. Indeed, meat baked with prunes always turns out incredibly aromatic, juicy and tender. Shall we try?

Compound:

• 0.5 kg pork tenderloin;
• 8-9 pcs. prunes;
• 7-8 tbsp. l. cognac;
• 2 tbsp. l. purified water;
• olive oil;
• 200 ml cream (preferably 12%);
• 4 tbsp. l. milk;
• 2 tsp. corn starch;
• 2 tbsp. l. soy sauce;
• salt;
• ground black pepper.

Preparation:

1. In a deep saucepan, combine water and 4 tbsp. l. cognac, add prunes and put on fire. Let's leave 2-3 pieces. prunes for sauce.
2. Cook the prunes for five minutes and remove.
3. Wash the tenderloin and dry it. Let's cut it into two parts.
4. On the first piece, place prunes lengthwise in the center.

   

5. Cover the meat with prunes with the second piece. To prevent the roll from unrolling, we secure it with toothpicks.
6. Fry the roll in olive oil until golden brown. This will take approximately 3-4 minutes on each side.

   

7. Now wrap the pork in foil and place it on a baking sheet. Bake the meat for twenty minutes at a temperature threshold of 190 degrees.
8. In the meantime, let's prepare a delicious sauce. Pour 4 tbsp into the saucepan where the prunes were cooked. l. cognac and put out 2-3 pcs. berries

   

9. Now add cream and soy sauce. Mix and put on the stove.

   

10. Separately, dilute corn starch in chilled milk.
11. Add the milk mixture to the saucepan, stir and wait until the sauce boils.

    

12. Salt the sauce and season with pepper.
13. Cut the finished meat, pour over the sauce and serve.

Pork tenderloin is considered the most tender, soft and dietary meat. It cooks quickly and always has excellent taste.

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

How to deliciously and quickly cook pork tenderloin in a frying pan?

Ingredients:

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

Preparation

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

Heat odorless sunflower oil in a heavy cast-iron frying pan and place the tenderloin slices in 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, fresh vegetables or simply seasoning it with sauce.

How to deliciously 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.

Preparation

First, we’ll tell you how to deliciously marinate pork tenderloin. To do this, rinse the meat with cool water, wipe off moisture with a towel and season the slice with coarse salt, pepper and dry aromatic Italian herbs. Rub the spicy mixture over the entire surface of the pork and leave for a few minutes. Meanwhile, mix grain mustard with honey and lemon juice, add peeled garlic cloves pressed through a press and mix. Rub the resulting spicy mixture onto the top of the pork tenderloin and place it in a container suitable for marinating for a couple of hours.

After time has passed, we place the meat along with the marinade on a piece of foil folded in half, seal it as airtight as possible and place it on a baking sheet in an oven preheated 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 hot, cut into portions, or as a component of cold cuts. In the latter case, let the meat slice cool and cool it additionally for several hours in the refrigerator.

I got a pork tenderloin: what can I cook with it? People often ask this question, since this animal is the most delicious and, accordingly, expensive. Not every person of average income can afford dishes made from pork loin. These two narrow strips of meat have no bones, no cartilage, no layers of subcutaneous fat. And the fillet itself - tender and soft - cooks faster than other types of pork. Below we will look at several recipes for dishes from this part of the carcass, and also give a couple of tricky tips on how to pass off other cuts as

Fried pork tenderloin

The simplest way. Even a person who has never approached a kitchen stove before can handle it. Cut the fillet into medallions - pieces half a centimeter thick. Fry them in a frying pan in vegetable oil for two minutes on both sides. I suggest serving as a side dish. Unfortunately, you were born with two left hands and you can’t cut meat? No problem: pierce the whole piece with the point of a knife in several places, put pieces of garlic in the cuts, and sprinkle the fillet itself with salt and pepper. Bake in the oven until done (when, when pricked with a fork, clear juice oozes out, not blood).

Pork tenderloin slices

As in the recipe with medallions, cut the meat into portions. Thinly slice the bacon. We wrap each fillet slice in a strip of lard, and to prevent the structure from unfolding, pierce it with a toothpick and bake at low temperature for a long time. For special gourmets, I advise you to hide steamed prunes inside the rolls, which will have a walnut kernel instead of a pit. You can then serve mashed potatoes or vegetables as a side dish.

Pork tenderloin “Tenderness”

For this dish, the meat must not only be cut, but also beaten with a hammer. Sweet and sour apples - 6 pieces per 1 kg of fillet - cut into slices half a centimeter thick, place half of them on foil. Salt and pepper, add the chop, salt and pepper again, sprinkle with garlic pressed through a press (3 cloves). Place the other half of the apples on top. Again, lightly sprinkle with salt and pepper and, finally, seal the envelope with foil so that the juice does not leak out during baking. Set the oven to 200 C and place the baking sheet in there for 40 minutes. Anyone who knows how to cook pork will definitely unwrap the foil at the end and pour the resulting juice over the dish, then wait another 10-15 minutes, without foil, until the top is browned.

And finally, what can you replace the fillet with? The cut closest to it in terms of taste is the neck. This is very tender meat with small streaks of fat. What should you pay attention to when choosing this type of pork? For the shade of these veins, the fat should not be yellow, but pale pink or white. Before you cook the necks - Since we decided to pass it off as fillet, we first need to marinate the meat a little. Any “font” will do: beer, mustard, kefir, mineral water, wine. Our task is to soften the veins so that the neck becomes juicy and tender, moderately oily. Then you can do with it the same way as with the tenderloin: bake as a whole piece (stuffed or stuffed), make medallions or cutlets. Such dishes are suitable for sour and spicy sauces: soy, cherry salsa or just mustard.

2018-01-09

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

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

Pork tenderloin, how good it is in any form! A minimum of time spent on preparation and our taste buds soar to the skies with pleasure.

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

You can put a lot of things into sausages, even the most “decent” and expensive ones. Meat is more difficult to adulterate. The 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 frying pan - recipes with photos

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

Fried tenderloin with onions

Ingredients

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

How to cook deliciously

Pan-fried pork tenderloin with mushrooms and wine

Ingredients

• One pork tenderloin (600-700 g).
• 350 g of mushrooms (preferably wild mushrooms, but available champignons are quite suitable).
• Three tablespoons of butter.
• Two medium onions.
• Two cloves of garlic, peeled and finely chopped.
• 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 deliciously

1. Peel the champignons and cut into slices.
2. Remove the silver film from the tenderloin.
3. Cut crosswise 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, lightly salt.
5. As soon as the meat is fried on both sides, remove it to a plate and cover it with a “house” of foil.
6. Add the remaining two tablespoons of oil to the pan and fry the finely chopped onion, carefully scraping off any particles that stick to the bottom.
7. After two minutes, add the garlic to the onion, cook together for a minute, add the mushrooms.
8. Do not stir the contents of the saucepan for about a minute and a half, let the mushrooms settle and release their juice.
9. Cook for another three minutes, stirring occasionally.
10. Pour in flour, stir, cook for two minutes, pour in wine, simmer over medium heat. The wine should almost completely evaporate.
11. Pour in the broth, cook for 3-5 minutes, reduce heat, add cream, pepper, chopped parsley, a little salt, stir, add fried tenderloin. Simmer for three minutes. The dish is delicious with folded rice or any pasta.

Pork tenderloin in a frying 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 variety).
• 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 deliciously

1. Remove the silver film from the tenderloin, cut into pieces 4 cm thick, and 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 and cover with foil.
4. Fry the onion for two minutes (in the same frying pan as the meat), add flour, stir, pour broth or water. Stirring, bring to a boil.
5. Remove the leaves from the washed thyme sprigs. Throw them (or a pinch of dry thyme) along with mustard and salt into a frying pan, stir the brew, add the meat there, and 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 tenderloin medallions - recipe

Ingredients

• Plump pork tenderloin.
• Ground black pepper.
• Sprigs of herbs (take a closer look at rosemary, thyme, savory).
• Salt.

How to cook deliciously

My comments

Pork tenderloin shashlik

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

Having lived quite a life, I have been convinced many times of the correctness of his words. Shish kebab prepared from pork tenderloin according to the recipe of Aristotle Venedictis is still a favorite in our family.

Ingredients

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

How to cook

1. Peel the onion, cut into medium half rings, place in a deep bowl, mash thoroughly with your hands to release enough juice.
2. Prepare the tenderloin as indicated in previous recipes, cut into pieces 5-6 cm thick.
3. Add salt, sprinkle with spices, place in a container with onions, stir, add olive oil (if desired), squeeze the meat with your hands, as if massaging it. Leave to marinate for 2-3 hours (more is possible).
4. Thread the pieces of tenderloin onto skewers (shake off the onions and herbs - they can be fried separately), bake the kebab over hot coals for about ten to fifteen minutes. Skewers should be turned frequently. Baked vegetables and a salad of fresh tomatoes with olive oil and basil are best served as a side dish.

Dried pork tenderloin

Prices for high-quality dry-cured pork (prosciutto, jamon) in our stores are off the charts. But at home you can prepare wonderful dried pork tenderloin of excellent taste, which will cost you much less than bourgeois delicacies.

I warn you that you should buy pork for drying only from trusted suppliers who have all the proper 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 comments

• The meat should release moisture slowly and evenly. You should not speed up the process by increasing the temperature or hanging the meat in a draft. The outside of the tenderloin will harden and become “hardened,” but the inside will remain damp.

My dear readers! I told you today what you can cook from pork tenderloin quickly and tasty. In a short article, I did not cover all the noteworthy dishes made from this tender and worthy of all attention and praise meat. I will add other recipes as possible.

Please send the article to your social networks and subscribe to my blog updates (at the very bottom of the post before the comments there is a subscription form) if my writing seems interesting to you. I look forward to your comments with great anticipation and gratitude - they are very necessary and important to me! I bow to you 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 to music that is in tune with my soul at Christmas...

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