The pork tenderloin was found: what should I make of it?

Got a pork tenderloin: what can you cook from it? This question is often asked by people, since this part of the animal carcass is the most delicious and, accordingly, expensive. Not every average person can afford dishes from the fillet of a pig. These two narrow strips of meat have no bones, cartilages, or layers of subcutaneous fat. And the fillet itself - tender and soft - prepares faster than other types of pork. Below we will consider several recipes for dishes from this part of the carcass, as well as give a couple of tricky tips on how to give out other cuts for the loin.

Pork tenderloin fried

The simplest way. Even a man who has never before approached the stove will cope with it. We cut the fillet into medallions - slices half a centimeter thick. Fry them in a frying pan in vegetable oil for two minutes on both sides. As a side dish, I suggest you serve risotto with vegetables and white sauce. You, unfortunately, were born with two left hands, and you can not cut meat? It does not matter: pierce the whole piece with the point of the knife in several places, cut the pieces of garlic into the notches, and sprinkle the fillet with salt and pepper. Bake in the oven until cooked (when the fork prick will not trickle the blood, but the clear juice).

Pork tenderloin slices

As in the recipe with medallions, cut the meat intoportioned pieces. Thinly cut the bacon. We wrap each slice of fillet in a strip of fat, and so that the structure does not turn around, pierce the toothpick and set it to bake at low temperature for a long time. For special gourmets I advise inside the rolls to hide the steamed prune, which instead of the stone will have the nucleolus of a walnut. Garnish can then be served with mashed potatoes or vegetables.

Pork tenderloin "Tenderness"

For this dish, meat should not only be cut, butand beat off with a hammer. Sweet and sour apples - 6 pieces per 1 kg of fillets - cut into half a centimeter thick plates, put half of them on foil. Solim and pepper, put the chop, salt again and pepper, sprinkle with the garlic pressed through the press (3 cloves). Top out the second half of the apples. Again, lightly sprinkle with salt and pepper and, finally, we seal the envelope with foil, so that the juice does not flow out during the baking process. We put the oven at 200 C and send the baking sheet for 40 minutes. Anyone who knows how to cook pork will necessarily at the end unfold the foil and pour the dish with the juice that has appeared, then wait another 10-15 minutes, without the foil, until the top is browned.

Pork neck dishes

And finally, what can be replaced with fillets? The closest to him on the taste qualities of the cut is the neck. It is very tender meat with small veins of fat. What should I look for when choosing this type of pork? On the shade of these veins - fat should not be yellow, but pale pink or white. Before preparing dishes from the pig neck - since we decided to give her away for fillets - you needfirst a little promarinovat meat. Any "font" is suitable: beer, mustard, kefir, on mineral water, on wine. Our task is to soften the veins, so that the neck becomes juicy and tender, moderately greasy. Further with it you can do the same as with a tenderloin: the oven is whole piece (corked or stuffed), making medallions or chops. These dishes are suitable for sour and spicy sauces: soy, cherry salsa or just mustard.