Caught a pork tenderloin: what to cook from it?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Caught pork tenderloin: what can be cooked from it? People often ask this question, since this part of the animal carcass is the most delicious and, accordingly, the most expensive. Not every person of average income can afford dishes from the loin of a pig. 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 a loin.

Fried pork tenderloin

The easiest way. Even a person who has never approached a stove before will cope with it. We cut the fillet into medallions - pieces half a centimeter thick. Fry them in a pan in vegetable oil for two minutes on both sides. As a side dish I suggestserve risotto with vegetables and white sauce. You, unfortunately, were born with two left hands, and you can't cut meat? It doesn't matter: pierce the whole piece with the tip of a knife in several places, put slices of garlic in the cuts, and sprinkle the fillet itself with s alt and pepper. Bake in the oven until tender (when, when pricked with a fork, not blood will ooze, but clear juice).

Pork tenderloin slices

As in the recipe with medallions, cut the meat into portions. Thinly slice the bacon. We wrap each slice of fillet in a strip of bacon, and so that the structure does not unfold, we pierce it with a toothpick and set it to bake at a low temperature for a long time. For special gourmets, I advise you to hide the steamed prunes inside the rolls, which will have a walnut kernel instead of a stone. 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, put half of them on foil. S alt and pepper, put the chop, s alt and pepper again, sprinkle with garlic pressed through the press (3 cloves). Lay the other half of the apples on top. Again lightly sprinkle with s alt and pepper and finally seal the envelope with foil so that the juice does not leak during the baking process. We put the oven at 200 C and send a baking sheet there for 40 minutes. Anyone who knows how to cook pork will definitely unwrapfoil and pour the dish with the juice that has appeared, then wait another 10-15 minutes, already without foil, until the top is browned.

Pork neck dishes

And finally, what can replace the fillet? The cut closest to it in taste is the neck. This is a very tender meat with small streaks of fat. What should I pay attention to when choosing this type of pork? On the shade of these veins - the fat should not be yellow, but pale pink or white. Before you cook pork neck dishes – since we decided to pass it off as a fillet, you must first 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 in a whole piece (stuffed or stuffed), make medallions or chops. Acid and spicy sauces are suitable for such dishes: soy, cherry salsa or just mustard.