Got a pork tenderloin: what should I make of it?

Got a pork tenderloin: What can be prepared 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, and also give a couple of tricky tips on how to give out other cuts for the loin part.

Pork tenderloin fried

The simplest method. 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 offer you a 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 when you prick a fork, it's not blood that trickles, but transparent juice).

Pork tenderloin slices

As in the recipe with medallions, we cut the meat into small portions. 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, you need not only cut the meat, but also hammer it off. Sweet and sour apples - 6 pieces per 1 kg of fillets - cut into plates by half a centimeter thick, put half of them on foil. Solim and pepper, put the chop, salt again and pepper, sprinkle the cloves squeezed through the press (3 cloves). On top lay 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 leak 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 unfurl 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, how can you replace the fillet? 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 you cook dishes from the pig's neck - since we decided to give her away from the fillet - you must first slightly marinate the 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 the tenderloin: oven whole piece (corked or stuffed), make medallions or chops. These dishes are suitable for sour and spicy sauces: soy, cherry salsa or just mustard.