Make a marinade from all the ingredients listed above. Put the marinade in the mixture and leave it to cool, covered with marinade for 48 hours.
After 48 hours, remove the meat from the marinade, clean the bobae and spices, be careful not to wash with water, just dab with a paper towel. Meanwhile, make a sauce from the above ingredients, grease the pieces of muscle with the sauce obtained, then tie with kitchen thread tightly, to obtain a piece as uniform as possible. Then put them in a heat-resistant dish, cover with aluminum foil and put in the neck in the preheated oven, approx. 20 minutes at 180 degrees.
After 20 minutes, uncover the muscle, grease it with the sauce obtained from time to time, leaving it to cook for approx. 40 minutes at 150 degrees, until well browned.
Then remove the tray from the oven and leave to cool for approx. 10 minutes, then remove the threads and can be served immediately or the next day. Be careful, Leah's advice, just cut as much as you eat. Good luck and good luck!
It is the recipe with no. 200 and I thought I would serve you something in tune with this time of year. Well, how about a grill of mutton pastrami and mutton sprinkled with a stump wine. I know Gaby will tell you what the recipe is.
Gaby, it's not a recipe but it's FOOD. hahaha.
Mrs. Dia is a lady and does not eat garlic. lol.
She, she's scared and she won't even hear of such a thing.
Miha, I don't think she'll eat either.
Rocks, not so much. Maybe Ionix, yes, I don't think so.
Corina, she doesn't give a damn about that either.
Nadina, if she likes, she does it herself. so alone, alone. nuuuuuuuuuuuuuuu, I invite the boss because he likes it, I know.
Good luck boss and good luck! and to endure us here for a long time from now on.
Cut the pastrami into suitable pieces.
The muscle grows from place to place.
Prepare the embers, grease the grill with a piece of bacon and then place the pieces of meat.
We prepare a clove of garlic (garlic, water, salt, pepper) with which we sprinkle the meat from time to time.
We turn it on both sides and when it is ready we serve it with polenta and accompany it with a glass of stump wine.
Wellington pork tenderloin
A delicious recipe for wellington pork tenderloin from: pork tenderloin, mushrooms, puff pastry, sour cream, oil, pancakes, onion, egg, salt and pepper.
- pork tenderloin 880 g
- mushrooms 500 g
- puff pastry dough 500 g
- liquid cream 100 ml
- oil 30 ml
- salted pancakes 2 pcs.
- onion 30 g
- or 2 pcs.
- salt, pepper to taste
Method of preparation:
Season the pork tenderloin with salt and pepper and color it in the pan with the hot oil for 5 minutes, then put it in the oven for 10 minutes at a temperature of 170ºC.
Separately we make a cream of mushrooms from: chopped mushrooms, onion sautéed in oil and reduced with cream, salt and pepper. Pork tenderloin and mushroom cream cool.
The puff pastry is spread in a rectangular sheet with a thickness of 8 mm, over which we place the pancakes, over the pancakes we add the mushroom cream, the pork tenderloin and roll in the puff pastry.
Glue the edges of the roll, place the roll in a tray, grease it with egg and put in the oven for 25 minutes at a temperature of 195ºC.
Sheep pastrami is a traditional Romanian dish, which has been spread all over the world for its special flavor.
The word pastrami comes from the verb "to keep", recalling the fact that sheep pastrami appeared in an attempt to keep meat fresh for as long as possible in the absence of favorable refrigeration conditions.
Pastrama became particularly popular in the United States, where waves of Jewish immigrants from Romania crossed the ocean in the second half of the 19th century.
Pastrami can be prepared from several meats, but the most popular are sheep, lamb, beef and turkey. The preparation process consists of marinating the meat, partially drying it and smoking it, the steps undergoing slight changes depending on the recipe.
It takes a little time and patience to prepare sheep pastrami at home, as the process itself is not very difficult. Here is the recipe:
Pork tenderloin - Recipes
Ingredient:for 4-5 people
1 pork tenderloin - 450 g
2 tablespoons salt
2 pcs. Bay leaf
1.5 tablespoons sugar
2 cloves of garlic
2 glasses of water - to cover the meat
1.5 tablespoons honey
2 tablespoons olive oil
1 tablespoon soy sauce
2 tablespoons smoked paprika
ground black pepper to taste
Method of preparation:
The meat will be macerated in 2 stages.
In a bowl put the sugar, crushed garlic, salt and bay leaves
Add 2 glasses of water, mix well until the salt and sugar dissolve.
Wash the pork tenderloin and put it in a pan with a lid.
Pour the marinade, be sure to completely cover the meat, put
After this time, remove the meat from the marinade, wash it well and dry it with a paper towel.
Prepare the 2nd marinade:
Mix the honey with the soy sauce, oil, a little ground pepper and the smoked paprika.
Grease the pork tenderloin well with the mixture obtained and leave it in the fridge for another 24 hours.
Tie the meat with kitchen twine along its entire length.
Put the meat on an aluminum foil in a pan - and bake at 180 degrees for 60-70 minutes.
It should be covered with foil at first but not completely closed (let it breathe).
Let it cool - at least 10 minutes so you can cut it nicely.
Serve hot or cold as an appetizer, in a sandwich, with a salad.
Ingredients Stuffed pork tenderloin, baked in the pan
- 1 pork tenderloin of 500-700 grams
- 250 & # 8211 300 grams of sausage composition, well seasoned with garlic, salt, pepper and paprika
- 1 teaspoon lard (or 1 tablespoon oil)
- 1 piece of rush about 40 x 30 cm
- salt and freshly ground black pepper
- optional, other spices: dried thyme, maybe a drop of ground coriander and the ones you like best
Preparation Stuffed pork tenderloin, baked in powder & # 8211 traditional butcher recipe
1. I had the muscle ready filled by my father-in-law. If it is not filled, the procedure is simple: first, shape the muscle, cutting with a very sharp knife all the silver membranes on the surface. If they are not removed correctly, they can cause the muscle to deform during cooking.
2. After shaping, pierce the muscle lengthwise with a sharp knife with a narrow blade. As far as possible, this perforation should be well centered. The hole widens a bit, the tail of a wooden spoon is perfect for that. Put the knife back in the formed hole and cut lightly and carefully left-right, widening the hole without pinching too much of the meat, so as not to completely perform the muscle. Once this welcoming bed is made, it fills well with the sausage composition. I actually described the procedure at stuffed pork chop recipe.
3. A pork chop has a very large size, we will use only as much as we are interested. Wash the piece of puree well with cold water and leave it in cold water with vinegar.
4. Lightly season the mussels filled with salt and pepper. Not much, because the sausage paste inside is already spicy. Heat the lard or oil in a large skillet and quickly brown the stuffed muscle on all sides. After it has browned, remove the muscle from the pan and leave to cool.
5. Remove the powder from the vinegar water and squeeze lightly. Unfold on a chopping board and place the browned stuffed muscle on top.
6. Wrap the pork tenderloin stuffed in the powder well.
7. Place this stuffed pork tenderloin, wrapped tightly in the pan, in a tray of the right size. Because I only prepared one muscle, I used a small tray. If two or more, obviously, choose a larger tray.
8. Specific to this stuffed pork tenderloin, baked in a pan, is cooking at low temperature, for quite a long time. Bake covered, at 150 ° C, for 2 hours. Finally, it browns very briefly at 230 ° C.
Serve stuffed pork tenderloin, baked in the pan
After cooking, let the muscle rest for about 15-20 minutes, then you can slice and serve. It is served both hot, along with your favorite garnish, as a holiday steak, and cold, as an appetizer. The rag on the surface of the muscle will melt completely during cooking, we won't even know it was there. However, its presence will be felt in the taste of the muscle and its texture.
Pork pastrami from: pork, salt, pepper, paprika, garlic, coriander, thyme, spices.
- 1 kg of lean meat
- 20-25 g of salt
- 3 g pepper
- 5 g paprika
- 30 g crushed garlic
- thyme and other spices, according to everyone's preference
Method of preparation:
The meat is cut into pieces 2-3 cm thick, and 5-6 cm wide, rubbed with part of the mixture of components provided.
Then put the pieces, as thick as possible, in an enamel bowl, sprinkling with the rest of the spices. Place a wooden board on top, on which weights are placed, and keep for 4-5 days at a temperature of 18-20 degrees Celsius.
After these days, remove the meat, pierce at one end, tie with string and hang in hot smoke for 2-3 days. It is served as such, cut into thin slices, with mustard or donuts in vinegar.
Pork tenderloin - Recipes
In today's article I will tell you how I prepared a pork tenderloin, very tender and delicious, which once taken out of the oven, will not stay on the table for long. I assure you. This recipe is very simple, fast, without big headaches, because we have a mu & # 537chiule & # 539 de porc & ndash adic & # 259 mu & # 537chiul cell paravertebral (to the left and to the right of the animal's spine). Each animal has two such muscles. They are easily recognizable by their elongated shape and very soft and tender flesh. These muscles usually have a much faster cooking time than other types of muscles. & ldquoMu & # 537chiule & # 539ul & rdquo it is basically the finest pork or beef.
We were still looking for sophisticated recipes to find the best way to go. I don't deserve to be tormented and overly spiced.
It was so soft and good it was received, and that pink spot in the middle shows how well it was cooked and how juicy it is! You don't want to bake too hard and dry it too much.
- 1 mu & # 537chiule & # 539 de porc
- 2-3 tablespoons olive oil
- 40 gr butter
- coarse sea salt & # 259 & # 537and pepper to taste
- aromatic herbs: dried thyme, fresh rosemary & # 259t
Wash your eyeshadow well and dry it with a paper towel. Pour 2-3 tablespoons of olive oil over it and massage it well and carefully with love and care, not to worry. 259 & # 537i is not even peppered & # 259 & icircn at this time.
Next, heat a larger pan well with a thick bottom and place it on the muscle. You will start a restless agitation and don't be scared, everything is normal, just turn on the hood and open the window and open the window.
Keep the cube fixed for about 2 minutes on each side, then quickly remove it to a tighter baking tray and sprinkle quickly with coarse salt and pepper. proasp & # 259t r & acirc & # 537nit. Add a few rosemary leaves and thyme, and at the end put a few pieces of butter on top.
Place the tray in the preheated oven at 180 degrees Celsius and bake in the oven for a maximum of 10-12 minutes.
Soft. Juicy. Pink. & # 536i good. Very good. The meat melts in your mouth.
Don't forget to pour the sauce from the tray on top of it as it is served! Great appetite!
If you liked my recipe, show it to your friends! Click LIKE & SHARE!
If you have found this web page and want to post it on social networks, use the hashtag #diaskitchen & Icirc & # 539i thank you!
| Dia & rsquos Kitchen is the legal copyright holder of the materials on this blog, which may not be used or published without the written consent of the author |
Click to rate it!
Average rating 5 / 5. Number of votes: 1
There are no votes yet! Be the first to rate this post.
Hardened cabbage, at the Museum of the Romanian Peasant
The chefs will cook the tastiest dishes: sauerkraut with scallops and polenta, pork tenderloin in a cauldron, mushrooms with bellows cheese, pastrami, leek food with olives and fasting sarmale with mushrooms. On Sunday, being a fish release, there will be carp borscht and grilled trout on the menu.
Please respect the rules of social distance and show responsibility for your health and the health of others.
& # 8211 500 g lettuce leaves, 100 g pork pastrami, 100 g cheese with basil, 3 eggs, 1 tablespoon dried basil, 1 teaspoon nutmeg, salt, 1-2 tablespoons grated cheese for pasta, water, butter and breadcrumbs for form
Boil a pot of water, turn off the heat and put the washed slate under the lid for 10 minutes. Drain it, cool it, cut the noodles and put them in a bowl. Grate the cheese, cut the pastrami into small pieces, mix them with the salad, salt, nutmeg, basil, eggs one at a time and mix well. In a yena bowl greased with butter and lined with breadcrumbs, spread the composition evenly and sprinkle with grated cheese for. Easter.
Put in the preheated oven, over high heat (200), 30 min. Cool, portion and serve.
Good appetite! (if you liked it leave a comment)