Pork with potatoes baked in sherry

Category: Meat dishes
Pork with potatoes baked in sherry

Ingredients

pork tenderloin with bone 1 kg
bulb onions 1-2 pcs
carrot 1-2 pcs
garlic 2-3 cloves
potatoes 5-6 pcs
soy sauce 1-2 tbsp
mixture of five peppers + Sichuan 1 tsp
ground paprika 0.5 h l
sherry 100 ml
olive oil 1 tbsp
Coreander is not ground 0.5-1 h l

Cooking method

  • 1. Cut the meat into portions (as for a chop). Coarsely grind the pepper, mix with the paprika and grate the meat well. Place the meat in a shallow bowl, pour over the soy sauce and olive oil and rinse the pieces thoroughly. Leave to marinate for 30 minutes.
  • 2. Cut the onion into half rings, cut the carrot into slices. Lay out the bottom of the rooster with vegetables. Lay out the meat (preferably in one layer). Top with peeled whole potatoes and whole garlic cloves. Pour sherry over the meat, add about 100 ml of boiling water, close the lid and place in a preheated oven. Hold for 15 minutes at 250 degrees, then reduce the temperature to 160 and bake for about an hour. By the end of baking, almost all the liquid should have evaporated.

Time for preparing:

about 2 hours

Cooking program:

oven

Note

The meat is the most tender. Aromatic and crumbly potatoes. The dish is not laborious to prepare.
Cook with love and bon appetit!

Lisss's
Marina, what a beautiful meat, mmm! .. so it seems to me that mine will love this!

I just have a couple of questions, can I?

the bottom of the duck is laid out with chopped onions and carrots, right?
does sherry have some varieties, does this dish need a specific one, or take any?
a mixture of 5 peppers - which ones? these are multi-colored, or which are fragrant-red-ordinary .. and what is Sichuan pepper?

here, it turned out more than a couple .. well, I want the dish to turn out ..
Twist
Luda, five peppers - which are multi-colored. I buy Sichuan in the market, it is medium hot and very, very fragrant. I took a picture of it. Sherry was taken by Massandrovsky. I cut onions and carrots not very thinly - and the taste and aroma give off and the meat does not burn. I just randomly lay it out along the bottom.

🔗

This is how it looks. But if you can't find it, it doesn't matter. It still turns out delicious.
Lisss's
Oh, what an interesting, this Sichuan I have not met .. let's keep in mind!

Marin, thanks for the detailed answer! I love these dishes - I folded everything, and now it's done
Twist
Here's what I found about this pepper:

Sichuan pepper (huajio) is actually not a pepper at all, but the fruits of prickly ash, or rather their shell without seeds. Sichuan pepper has a pronounced, spicy aroma with citrus notes, which is most pronounced when fried in a dry pan and then ground in a mortar. Not very spicy. In addition, it can be used not only as a seasoning for cooking, but also, fried and ground together with salt (1: 4), as a seasoning for ready-made dishes. Fizzles out pretty quickly when ground. Used in Chinese meats and poultry dishes, especially duck and pork. This spice should not be overused, because in large quantities Sichuan pepper causes a feeling of numbness in the mouth.
Lisss's
Marina, hello! I have already bought everything except Sichuan .. but that later, you cannot cover everything at once

Marish, such a question - I bought meat, but I will cook for tomorrow's dinner.how to do it - marinate today and in the cold store, or just the meat in the cold store, and marinate tomorrow? what do you think?
Twist
Lyudochka ! Better to just leave it in the refrigerator (not in the freezer). And then, if I may say so, it will change.
Lisss's
I didn't dare to pickle everything, in the h-ke, waiting until tomorrow!
Lisss's
Marinaaaaa !!!! and coriander - where?
Twist
Lyudochka, just scatter directly on the vegetable pillow. You can leave a little, and sprinkle on top (on top of meat and potatoes)
Lisss's
yeah, thanks, in time! everything in the oven

20 minutes have passed - Marina, paaaahnet amazing !!!
Lisss's
Twist, Marina, thank you! delicious, aromatic, no words! I was a little worried about whether the potatoes would be cooked, I usually boil the potatoes in such recipes at first. but then I decided not to back down - and everything was wonderfully cooked, the potatoes are wonderful, boiled-stewed, everything is very, very tasty! again - thanks for the recipe !!

Pork with potatoes baked in sherry
Twist
Lyudochka, I am very, very glad that I liked the meat. And thanks for the photo

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