Pork tenderloin – the excellent choice for preparation of a hot dish. This part of ink contains not enough fat, but at the same time rather soft to melt in the mouth, certainly, at a right choice of the recipe. Try to bake pork tenderloin in sauce or make of it roast with vegetables in a sleeve.
The baked pork tenderloin in a foil
Ingredients:
- 500 g porkof cuttings piece; - 40 g of honey;
- 3 tsps of granular mustard; - half of lemon; - 70 ml of olive oil of a cold extraction; - 2 segments of garlic; - 1/3 tsps of a black sprinkling pepper; - 1/2 tsps of salt. Well wash out cutting and blot it with a dense paper towel. Grate it I will merge also pepper, paying attention to each site. Connect olive oil, lemon juice, mustard and slightly warmed up (for fluidifying) honey. Clean garlic segments and crush them in a special press or rub on a small grater. Add garlic to marinade and carefully shake up it a nimbus or a fork.
Lay a baking tray or a heat resisting form a double leaf of a foil. Lay the prepared pork in its center, water it with marinade, hermetically inwrap and leave for 30-60 minutes for treatment. Bake pork tenderloin at 200oC half an hour, then open a foil, but don't allow juice pouring out. Put a baking tray in an oven for 20 minutes for receiving a golden-brown crust. Pull out meat, shift to a dish with a thick bottom and cut on thick cross chunks.
Pork tenderloin in a sleeve with vegetables
Ingredients: - 400 g of pork tenderloin; - 5 potatoes; - 3 napiform bulbs; - 1 carrots; - 1 tsps of khmeli suneli; - 1 tablespoons of mayonnaise; - 2 tablespoons of a soy-bean sauce; - 1 tsps of 9% vinegar; - 1/2 tsps of mix of pepper (black, white and red); - 1 tsps of salt. Wash up meat, dry, cut with bars and put in a container. Exempt 1 bulb from a peel, thinly chop half rings and put to pork. Mix in a separate pan mayonnaise with a soy-bean sauce, vinegar, mix of pepper and a half of salt. Cover with the turned-out weight cutting and mix. Leaky cover ware or cover with food wrap and remove in the fridge for 12 hours. Peel potatoes, carrots and bulbs and cut them on large slices or thick circles. Fill up cut root crops of khmeli suneli and the remained salt and stir hands. Enclose meat and vegetables in a roasting sleeve. Close it the enclosed clip-on earrings and pierce in the top part a fork or a toothpick for a steam-out. Carefully transfer a parcel to a baking tray and place in a hot oven. Cook a dish 1 hour at a temperature 180oC. In 15 minutes until the end of preparation slightly tear a sleeve that contents were reddened. Lay out it in a tureen or at once spread out in portion plates.