Pork tenderloin marinated.

Pork tenderloin marinated.

Category: Meat dishes

Ingredients
pork neck pulp	1400 gr.
marinade:
dry red wine	400 gr.
coriander	1 tsp
ground black pepper	1/2 tsp
set of seasonings for meat / red. green and white peppers. rosemary. dry mustard/	1/2 tsp
garlic (pass through a press)	1 clove
chop the onion	1
salt. some vegetable oil
lemon juice	1/2 lemon
cornstarch (flour)	1.5 tbsp. l.

Cooking method

• troublesome, yes, a little, but how delicious! soft and juicy meat with potatoes and cucumber mmm ...
• Rub the meat with salt and pull with twine.
• prepare a marinade from all ingredients, except for starch and oil.
• pour the marinade over the meat and refrigerate for 7-8 hours.
• remove the meat from the marinade, wipe dry, save the marinade.
• in an ovenproof dish / if you have one with a lid - great! / pour a little oil and place the meat in it.
• put in an oven preheated to 200 "and let the meat brown on all sides.
• pour the marinade and cover / or foil / bake at 200 "1.5 hours.
• remove the lid and leave for another 30 minutes. / focus on your oven, if it is blown, it will take much less time.
• Put the prepared meat on a dish, strain the sauce and thicken with starch.
• serve with french fries, vegetables and sauce

The dish is designed for

4-6

Note

What a beauty!)))
A piece oozes directly)))
Probably sooooo tasty!)))

yes, it is very tasty and juicy !!! Thank you!

[natapit]

natapit, very juicy and asks directly to the mouth. How cold appetizer will this meat go? Can you cut it thinly? Now we don't take sausage at all - it is not possible to eat it. Is it possible to use this miracle instead of it?

Natasha, a great recipe, just like everyone else! Thank you . I have already added it to the New Year's menu, we adore baked meat, we do it for all holidays in different versions.

thanks girls! the meat is delicious and hot and like a cuts for an aperitif!

Tell me, can you cook up your sleeve? or something like a duck?

of course both in the sleeve and in the utyatnitsa, but then, open and let it brown well !!!

Natasha, I want to consult about the preparation.
I have 2 gorgeous pieces of pork called "nut".
I thought to bake them like boiled pork, but now I think if they can be made according to your recipe?
All the same, the neck, it is with fat, but in the "nut" it is almost nonexistent.
In general, I don't know what to do with these "nuts"

I'm afraid this meat will be a little dry for baking according to this recipe! I would boil it, holding it already ready in the broth for 5 hours, and then spread it with a mixture of mustard, lemon and yogurt and your favorite spices and bake it until golden brown.
or you can marinate first in this mixture: dry wine (wine vinegar) + mustard + all spices (rosemary, pepper, etc.) for 24 hours.
then fry over high heat until golden brown, place in a brazier with a lid or close tightly with foil, along with the remaining juice from the marinade and bake until tender, remove the foil (lid) 10 minutes before the end and let it brown. good luck!

Natasha, what a thank you !!!
Saved this to favorites.