Caught pork tenderloin: what can you cook from it? People often ask such a question, since this part of the carcass of an animal is the most delicious and, accordingly, expensive. Not every middle-class man can afford dishes from the sirloin of the pig. These two narrow strips of meat have neither bones, nor cartilage, nor layers of subcutaneous fat. And the fillet itself - tender and soft - cooks 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 pass other cuts as loin.
Fried pork tenderloin
The simplest way. Even a person who has never before approached a stove 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 propose to serve risotto with vegetables and white sauce. You, unfortunately, were born with two left hands, and you can’t cut the meat? It doesn’t matter: pierce a whole piece of the tip of a knife in several places, put slices of garlic in the cuts, and sprinkle the fillet with salt and pepper. Bake in the oven until cooked (when the prick with a fork does not ooz out blood, but transparent juice).
Sliced pork slices
As in the recipe with the medallions, we cut the meat into portions. Thinly cut the bacon. Wrap each slice of fillet in a strip of bacon, and so that the structure does not unfold, pierce with a toothpick and set to 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 stone. Garnish can then be served with mashed potatoes or vegetables.
Tenderloin pork tenderness
For this dish, meat must not only be cut, but also beaten off 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 the foil. Salt and pepper, put the chop, salt and pepper again, sprinkle with garlic pressed through the press (3 cloves). Spread the second half of 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. We put the oven at 200 C and send the pan there for 40 minutes. Anyone who knows how to cook pork will surely unfold the foil at the end and pour the dish with the juice that appears, then wait another 10-15 minutes, without the foil, until the top is browned.
Pork neck dishes
And finally, what can replace the fillet? The cut closest to it in terms of taste is the neck. This is a very tender meat with small streaks of fat. What should I look for when choosing this type of pork? To the shade of these veins - fat should not be yellow, but pale pink or white. Before preparing dishes from the pork neck - since we decided to pass it off as a fillet - you must first marinate the meat a little. Any "font" is suitable: 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 the same with it as with the tenderloin: bake a whole piece (stuffed or stuffed), make medallions or chop meatballs. Sour and spicy sauces are suitable for such dishes: soy, cherry salsa or just mustard.