This dish turns out very gentle, juicy. It perfectly approaches as a garnish for rice or puree.
It is required to you
- - 1 kg of pork tenderloin,
- - 50 ml apple or table vinegar,
- - 50 ml of sunflower oil,
- - 2 tsps of mustard,
- - 3 garlic gloves,
- - 1 tsps of a dry oregano,
- - thyme or a basil as seasoning,
- - salt to taste.
- For sauce:
- - 50 g of a desi,
- - 1 tablespoons of flour,
- - 1 glass of chicken broth.
Instruction
1. Cut off excess fat from pork tenderloin.
2. Make marinade. For this purpose mix in a bowl the cut garlic, oil, vinegar, salt, seasoning and mustard.
3. Put meat in a special package of a fastener for the freezer. Pour in marinade there and mix so that it pickled meat from all directions. After that clasp a package.
4. Send the pickled meat to the fridge for half an hour. Later take out it and remove marinade (marinade doesn't need to be poured out).
5. Warm a frying pan on strong fire. Add I am sensitive sunflower oil. Put cutting and fry to a crust, about 5-7 minutes from all directions.
6. After that shift cutting in a form for roasting and put in the oven warmed up to 180 degrees. Bake until ready, about 20-25 minutes.
7. While cutting is baked, make sauce. For this purpose kindle a desi. Put flour there and fry, stirring slowly, 1 minute. A thin stream add slowly hot broth. Then add the marinade remains. You cook on average fire to weak body.
8. Slice ready cutting and put on the warmed-up dish. Sauce everything, add a garnish and give to a table.