Roast Fan in Chocolate Glaze

Category: Meat dishes
Roast Fan in Chocolate Glaze

Ingredients

pork tenderloin 1.5KG
sherry 100ml
water 100 ml
coriander not ground 1 tsp
mixture of four peppers 1 tsp
spices for meat 1 tsp
honey 1 tsp
cocoa 0.5 h l
balsamic vinegar 1 tbsp
salt taste
ground chili taste

Cooking method

  • 1. Cut the pork until it reaches the backbone, rub with spices and salt and place in the roaster or any suitable baking dish. Pour sherry into the bottom and put in a preheated oven to simmer under the lid for about an hour at 200 degrees. Add water as needed and pour the resulting juice over the meat from time to time.
  • 2. Mix honey, cocoa, balsamic vinegar, a tablespoon of sherry. Add chili and grease myamo with this mixture 10-15 minutes before the end of baking. Return the meat to the oven (without the lid) and cook until tender.

Cooking program:

oven

Note

The dish is prepared very simply - spices and the oven will do all the work for you. As a result, we get very tender and aromatic meat with a spicy glazed crust.
Cook with love and bon appetit!

Vitalinka
What a beautiful and delicious meat! Marinochka - you are smart !!! Wonderful recipe!
Admin

I can't stand meat and bacon with chocolate. But make me try it, and even with sherry!

Marina, bravo!
sobaka
Tenderloin cannot be on the bone!
And then, for that matter, a pig cannot, in principle, have a 1.5 kg tenderloin
celfh
Quote: sobaka

either learn the cuts, or just don't mention them, it looks funny
and you should learn to communicate.
Balamutka
And what a liquor. How much olive oil and after what should it remain? I'll try to cook it, it looks too appetizing.
sobaka
Quote: celfh

and you should learn to communicate.
and what else can I offer a person besides reading / teaching about animal cuts, if he is sure that the tenderloin can be on the bone. This is about a series - I went to the ballet yesterday, good performance, they sing well
Admin
Quote: sobaka

and what else can I offer a person besides reading / teaching about animal cuts, if he is sure that the tenderloin can be on the bone. This is about a series - I went to the ballet yesterday, good performance, they sing well

And I also don't know anything about the "cut" I just know what I want to do, I go to the store, choose the meat, ask to weigh and pack it - all the more, the meat in the supermarket is already cut into pieces and pieces, by which it is difficult to determine from which they are "cut"

And from this, my dishes do not become worse in taste, in the sense that I do not know what is the correct name of the part of the carcass from which they cut off the "cut"

Let's live together on the forum
sobaka
Quote: Admin

And I also don't know anything about the "cut"
I looked a little at your culinary diary, you slander yourself, you know everything, you can tell the loin from the neck, this is the cuts
Admin
Quote: sobaka

I looked a little at your culinary diary, you slander yourself, you know everything, you can tell the loin from the neck, this is the cuts

It's one thing to look at a pork carcass, and look for a loin on it - another thing in a store where there is a piece and there is a label that is given when buying in addition, at home you can see what has been bought and write the name of the piece of meat in the recipe.
And if they didn't give the label, I lost it, forgot it, threw it away ...

Yes, it’s not important ... let's respect each other, our ignorance of various pork scraps (we are not professional butchers) and so on ... the recipe is interesting, but we hammer the author ... somehow ugly and not comfortable
Scarlett
Admin I would like to answer the connoisseur of meat cuts - tenderloin on the bone is a fillet cut in a special way, separated from the backbone with pieces of rib bones left, so learn the cuts further - but read about the entrecote first!
Admin
Oh, right now it will come Forester The baker will disperse our company, where to go ... from the forest to the edge

We finish the buzz about trimming
sobaka
Quote: Scarlett

read about entrecote beforehand!
What does entrecote have to do with pork?
As it turned out, you don't see the difference between pork and beef either, for sim, you don't want to continue the conversation
Inusya
sobaka, so why are you so nervous?
For example, I read the recipe and it was immediately clear to me from which part it was meat, and for which bones it was described. And, I think, not only for me. Immediately - not an exam for the title of "professor of touch-cutting sciences", but a wonderful topic of good housewives (and for not very good ones - that's me about myself). Well, no one such trifles did not bother me before. I think, if there were even questions, the author would be able to PLEASURE to explain them.
The recipe is wonderful, but the purpose of your wisdom is not entirely clear, sorry.
P.S. Yes, here and from the picture it is clear which cuts are in question, and which meat of which part. At least explain on pork, at least on beef ... at least on a dog ...) ...
Twist, Marish - the question is, do you feel honey? its a very small teaspoon. I love this, in the "Chinese" version. But with cocoa - intrigued!
Scarlett
... At least explain on pork, at least on beef ... at least on a dog ...) ...
Twist
Girls, good evening everyone! Sorry for not answering earlier - just freed myself.
That part of the meat, about which such a discussion has flared up in our markets (and in hyper) is called, as I wrote in the recipe. I don’t know how correct this is from the point of view of professionals.
Dear sobaka, I think he means the small strips of fillets along the ridge. They really weigh about 350 grams or slightly more.

Regarding taste and aroma - not a single component is knocked out by its own taste or aroma. Together they create a spicy bouquet.

As for the liquor, I apologize, I will correct it now. There is no liquor recipe in this version.
Inusya
Marinochka, I am not strong in drinking, but what can replace sherry, what should be the "sweet and sour" wine - dry ?, (otherwise I'm going to see my mother for a couple of hours "rent" oven). I really do not want to spoil ...
... And then right now, some somElye will come, read, - disgrace ...
himichka
In Odessa, this meat is called "chelogach", as I understand it. Let's remove the bones, get the meat
kava
TwistThanks for the recipe given. Everything is clearly and clearly stated!

sobaka, forgive me, but so far the members of the forum do not know anything about your knowledge and culinary delights due to your recent appearance on our forum. And to start communication with criticism (and in a rather rude form) is at least ugly and does not do you credit.

Inusya, Scarlett, Admin, - girls all thanks for the correctness and participation in communication.

All posts not related to the discussion of this recipe directly will be deleted. All pleasant communication on the forum.
Twist
InusyaMadeira will be the closest in the "spirit" of the dish. Dry will not work here.
Moskvichk @
................ the evening ceases to be languid ........... girls, and even Medusa disappeared somewhere? ...
Twist, thanks for the recipe provided. Everything is clearly and clearly stated! Om-Nom-nom

I join, everything is intelligible and understandable. and the pictures are very tasty ..
alina-ukhova
Mom dear .... Marin !!!! I almost licked the monitor screen
Twist
Moskvichk @, Aninochka! Girls, thanks!

P.S. I also remembered about Medusa yesterday.
Pogremushka
Twist, but the meat is not sweet?

And Medusa laid out his signature recipe Salted matches for beer and with a sense of accomplishment left our forum. Or he just stopped quibbling, I probably realized that this forum has a different communication format.
Twist
Pogremushka, the meat is not sweet at all.There is a minimum of honey, with it the glaze is more aromatic and beautiful. The sweetness of sherry is neutralized by spices, if you wish, you can increase the amount of chili, add a little more ground black pepper.

Look for a recipe for salted matches. Curious.
celfh
Quote: Twist


Look for a recipe for salted matches.
What to look for? You take a match, dip in salt and have a beer
Admin
Quote: celfh

What to look for? You take a match, dip in salt and have a beer

Well, sages, just to the limit, what to invent!
Twist
Yes, the author's recipe - you can feel the style! How did I miss such a Temko?

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