Pork loin in the oven

Pork loin - meat, cut from the pig carcass along the spine. It can be without a stone or with a bone, with such cutting it is necessary that each piece remains on the rib. The koreika can be fried, baked in the oven or cooked. This is the most delicious and tender meat that is suitable for preparing various dishes: chops, shish kebab, baked pork loin in the oven, grilled, in a frying pan or barbecue. Koreka is very popular with cooks and housewives. It cuts cutlets (with bone) or steaks (boneless).

The dish with the name "Pork roast in the oven" can be prepared according to the recipe, calculated only 8-10 servings from the following set of products:

• 2 tablespoons vegetable oil;
• 2 tablespoons buttery butter;
• 2 whole pork tenderloins (each 500 g);
• ½ cup chopped celery;
• ½ cup chopped carrots;
• 1 head of chopped onion;
• ½ cup chopped mushrooms;
• 2 tablespoons of white dry wine;
• 1 cup of meat or chicken broth;
• 2 tablespoons of flour;
• Salt and pepper;
• Parsley.

Preheat the oven to 325 degrees. In a heavy frying pan or stew pan, melt butter. When it warms up, spread the meat and fry until brown brown on all sides. Take out the meat, and then add the celery, carrots, onions and mushrooms. Fry everything and pour the wine, cook for 5 minutes, pour in the flour, stirring, continue to cook for 2-3 minutes. The sauce should thicken, then season with pepper and salt. The form for baking is greased with vegetable oil. The meat is poured into a mold, pour sauce on it with vegetables and mushrooms. Covering with a lid, put in the oven for 1 ½ hours or until ready. After the pork loin in the oven is ready, it is taken out, laid out on a dish, sprinkled with uncut parsley.

When baking, the loin in the oven turns tender and fragrant if it is cooked in Calvados. For this, the sauce is made from strong (40 degrees) apple brandy Calvados, but it is not always available. Instead of apple brandy, you can use a mixture of 2 tablespoons of any orange liqueur and 1 tablespoon of lemon juice, this combination changes the taste of the dish, but it turns out an interesting option. Pork loin is now easy to buy in large supermarkets. However, in this recipe (if desired) it can be replaced with chicken or turkey breast. Breasts are divided in half if they are very thick or are cooked whole. Slice a turkey or chicken just like pork. To prepare 4 servings you will need:

For meat:

• 750 g of pork tenderloin, it is cut into 2 cm thick plastics.
• Salt.
• Fresh pepper.
• 2 tablespoons of vegetable oil.

For sauce:

• 1 tablespoon of butter.
• 170 grams of chopped mushrooms.
• 3 tablespoons of brandy Calvados or other apple brandy.
• ½ cup chicken broth.
• ½ cup whipped cream.
• 2 teaspoons of cornstarch.

For decoration:

• 1-2 teaspoons of freshly chopped fresh thyme.
• 1/3 cup large chopped and toasted hazelnut.
• 1 tablespoon of chopped fresh parsley.

The oven is heated to 350 degrees. Sprinkle pieces of pork with salt and pepper. Melt 2 tablespoons of butter butter in a sauté pan over medium heat. Spread pieces of pork, fry until golden and transfer the meat into a 2 liter brazier. For the sauce, add 1 tablespoon of butter to the pan, after the oil has warmed up, spread the mushrooms, fry for about 2-3 minutes on medium heat. Pour in brandy mushrooms, broth, season with pepper and salt, cook for a minute or two. Pour sauce over the whole pork with mushrooms, cover the brazier with foil or lid. Put in a preheated oven for 30 minutes or until the meat is soft. In a small bowl mix the cream and starch, pour this mixture into a brazier with a loin. Cook for 5-10 minutes or until the sauce thickens. When pork loin in the oven is ready, mix hazelnut with thyme and parsley, sprinkle this mixture with meat.

Pork can be cooked with cherry sauce, it turns out a very tasty loin on the bone. In the oven it is cooked at a temperature of 325 degrees. For this dish you will need:

For meat:

• 2 kg of pork loin with bones, cut in such a way that each piece was on the rib.
• ½ teaspoon of tea.
• ½ teaspoon of pepper.
• Thyme.

For cherry sauce:

• 1 cup of cherry jam.
• ¼ cup of wine vinegar (red).
• 2 tablespoons of light corn syrup.
• ¼ teaspoon of ground nutmeg.
• ¼ teaspoon of ground tea cinnamon.
• ¼ teaspoon ground cloves.
• ¼ cup slices (optional) almonds.
• ¼ teaspoon of tea leaves.

Fry in a saucepan every piece of pork loin with a bone, then rub it with a mixture of salt, pepper and thyme. Transfer to a brazier, cover with a lid and put in a preheated to 325 degrees oven for 2 ½ hours. Mix all ingredients in the saucepan for sauce (except almonds). Heat to boil and cook for 2 minutes. Add the almonds, sauce is left on low heat in a saucepan for 20 minutes. With this sauce pour (at least every 30 minutes) roast. When the meat is ready, it is taken out, the sauce is served separately from the meat.