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Pork tenderloin in spice crust

Pork tenderloin in spice crust

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The pork is washed and left to marinate for 30 minutes - 1 hour together with the olive oil and spices.

Put the sunflower oil and the meat in a hot pan / pan. Cover with a lid and simmer for about 10 minutes then turn to the other side. After another 10 minutes, put the lid aside and leave it for a few more minutes. When it is ready, cut it into slices and serve.

Good appetite

Who says you can't make a chef's recipe right in your own kitchen? Chef Cezar Munteanu explains step by step what you have to do, in the recipe presented below. And we tell you another secret: choose the pork tenderloin from Selgros Carmangeriile, carefully portioned by skilled butchers, made of the best quality meat. You will definitely have a result like a five star restaurant.

Cut the garlic into quarters and insert it into the muscle. It is rolled in bacon and browned in a little flavored olive oil, placed in another tray, then placed in the oven at 200o C for 10 minutes.

In the same pan, prepare the sauce, boiling the liqueur wine, the baking powder and a little soup. Continue boiling until the sauce is thick.

Meanwhile, prepare the garnish:

Bring the soup to a boil. When it boils, add the malai in the rain. When it starts to take on consistency, add liquid cream and cheese. When the corn is boiled, set it aside. Serve hot with slices of muscle and prepared sauce.

Put in the oven in Provencal style

Necessary ingredients for Provencal style baked chicken:

  • 4 chicken legs
  • 4 tablespoons olive oil
  • 400 gr. potatoes (if desired)
  • 1 bell pepper (I didn't have it so I used a pepper paste & ndash 3 teaspoons)
  • 2 onions
  • a few cloves of garlic
  • 125 ml white wine
  • 200 ml bird soup
  • 1 & ndash 3 cherry tomatoes or tomato paste
  • rosemary
  • salt, pepper, paprika

How to prepare baked chicken in Provencal style:

We immerse the Romanian vessel in water for 30 minutes. I deboned the upper thighs, I left the lower ones intact & ndash they are made faster, I wash them and wipe them. In a glass, mix two tablespoons of olive oil with a little salt, pepper and paprika, mix until everything is homogeneous and pour over the pieces of meat, greasing them well everywhere.

Chop the onion, garlic, pepper (if you do not use tomato paste like me), cut the potatoes, wash and cut into slices (not me, today without potatoes).
In a wok pan (a normal pan is good, but a wok is much better), fry the meat in two tablespoons of oil, for a few minutes on both sides, until it gets a little color. We take them out and put them on a plate.

In the same pan in which the meat is just fried, add the onion, garlic and pepper paste.
Remove the Romanian bowl from which we poured the vegetables we just cooked, add the potatoes (not me), the chicken pieces, soup and wine, season with salt, pepper, rosemary (about a teaspoon) and 2 & ndash3 teaspoons of pasta of tomatoes. Cover and bake. If you cook in a Romanian dish, don't forget to turn on the oven.

After 1 1/2, lift the lid of the pot and close the oven again so that the chicken pieces get a
reddish, appetizing color. Once or twice, turn the pieces of meat to brown on all sides.

If you use a simple tray, you will need to check it more often and before an hour and a half, possibly adding the soup as needed and turning the chicken pieces from time to time. The result was a delicacy that I served with a generous salad of raw vegetables and pickled donuts. Yum yum!

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The pork tenderloin is shaped, then half of its quantity is taken and blended, adding liquid cream, salt and pepper until the desired texture is obtained. The obtained composition is spread on a foil of freshness. It is made into small rolls that are sprinkled with black charcoal. Keep a simple sheet of the composition over which the charcoal rolls will be placed, then roll them into the simple sheet.

The meat roll is wrapped tightly in fresh foil and boiled in a bain-marie at a temperature of 72 ° for 35 minutes (normally kept at 62 ° for 3 hours). The remaining meat is chopped with a knife, adding a yolk, salt and pepper. Balls are formed (small spheres, or balls) that will pass through the breadcrumbs. Place the balls in the oven at 180 ° for 7 minutes.

Meanwhile, we prepare the parsnip cream. The parsnips are washed very well, then cleaned and boiled in water until well covered. After boiling, blend, add salt, liquid cream, butter and a little ginger. This way we get the desired parsnip cream.

The remaining shells are placed in the oven at a temperature of 180 ° for 10 minutes to obtain a crumble. From a remaining parsnip we make thin slices with the help of a slicer, to obtain chips. They are fried in a well-heated oil bath.

We prepare the cranberry jelly. The dehydrated cranberries will be boiled together with the wine. After they boil, they will pass with a vertical blender. The composition will pass through a fine sieve, add honey, to taste. The sauce obtained is put on the fire and agar-agar is added, then it is left to cool.

For the herb crust, finely chop the green basil with the parsley, grind the parsley peels, and mix. The pork tenderloin roll is passed through this herb crust, coarsely sliced ​​and served with parsnip cream, meatballs and delicious cranberry jelly.

Pork tenderloin with sweet-spicy crust

This recipe also has the video version.
Serial made in collaboration with WineRo.
The pork tastes quite strong and fits with a robust seasoning. Sage, garlic, mustard, pepper and sugar give the meat arguments to withstand a young wine with personality, such as ALIRA Merlot 2009.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 15 minutes
6 slices of pork tenderloin (about 350 g in total)
black pepper, freshly ground
2 tablespoons extra virgin olive oil
2-3 teaspoons of mustard
1 tablespoon cane sugar (or brown sugar)
3 sea potatoes (about 400 g in total)
4 cloves of garlic, cut in half
1-2 tablespoons butter
6 fresh sage leaves
raw salad for serving

Heat the grill in the oven.
Bring a pot of water to a boil, salt and add the potatoes. Bring to the boil again, reduce the heat and simmer the potatoes for 10-12 minutes, or until almost done. Drain well and allow to cool until they can be handled.
Cut the potatoes into 2-3 cm sides. Salt and pepper. Heat 1 tablespoon of oil in a pan, add butter, sage and garlic. Add the diced potatoes and fry over high heat until browned at the edges and set aside.
Meanwhile, beat the slices of muscle with a sledgehammer, taking care not to break the meat fiber (cover with cling film), to reach a thickness of about 5-7 mm. Grease the slices with oil, salt and pepper.
Place the slices on a metal grid, placed in a heat-resistant plate. Fry the slices under the grill for 2 minutes, or until nicely browned.
Remove the meat from the oven and turn the slices on the other side. Grease with mustard and sprinkle with sugar. Fry under the grill for 2-3 minutes, or until browned and done. Remove from the oven and leave to rest for 5 minutes, on the grill, lightly covered with metal foil.
Serve the slices placed on a bed of diced potatoes, sprinkled with the sauce in the pan, garnished with sage leaves greased with a little olive oil, sprinkled with crystal salt, along with a salad.
If the garlic and / or sage starts to brown, take them out of the pan, as they risk becoming bitter and spoiling the taste of the sauce.
The right wine: ALIRA Merlot 2009
WineRo on FaceBook.
Here is the list of stores where you can buy wines produced and distributed by WineRo.

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Pork ribs in spice crust and barbecue sauce from: pork ribs, barbeque sauce, paprika, chili, cumin, garlic powder, onion powder, coriander, mustard, salt, brown sugar, pepper, cayenne pepper, oregano.

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Pork ribs in spice crust and barbecue sauce


Ingredients for the crust:

  • 3 tablespoons smoked paprika
  • 2 tablespoons chili
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon coriander
  • ½ teaspoon dry mustard
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • ¼ teaspoon fresh black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano

Method of preparation:

Wash and dry the pork ribs. Mix all the spices together.

Season the ribs on each side with this mixture.

Preheat the oven and brown at 150C for 2 hours.

Let it rest, then grease with sauce and fry on the hot grill for about 8 minutes on each side.