Pork tenderloin in white wine and aromatic seeds / Cute pork tenderloin with white wine
Season the pork tenderloin with salt and freshly ground pepper, add a little paprika and whole peppercorns and a teaspoon of aromatic signs (allspice, coriander, cumin).
Place in a heat-resistant dish and pour over the wine and oil. For this type of steak I use a mixture of 4 oils, I buy it in this form but it can also be combined at home from sunflower oil in large quantities, olive oil, grape seed oil and rapeseed oil in smaller quantities that have the role to add more flavor and change the burning time.
I made in smaller quantities, you can put more white wine if you make in larger quantities. I left it in the preheated oven at 220 degrees for 20 minutes with the pot covered and then another 20-25 minutes uncovered to brown well, pouring the composition from the pot over it from time to time. After I took it out of the oven, I sprinkled some aromatic seeds and green parsley over it.
I would have eaten it sliced with a spicy sauce and some caramelized vegetables, the boys wanted with french fries and a sauce made of crushed garlic mixed with salt, sour cream, yogurt, pepper and dill. As our customer is our master, it was served with french fries and white garlic sauce.
Grilled spicy Chinese ribs in the KingHoff cast iron roasterChinese grilled pork ribs are very easy to cook and terribly tasty. In this recipe we show you how to prepare these ribs with Chinese ingredients and ending with the delicious Hoisin sauce. The spice mixture can also be used in the preparation of wings and chicken in general. The ribs are sweet, smoky, sticky and so tender that they come off the bone very easily. If you like Asian food, you will be delighted by these pork ribs!
- 1 piece ribs
- 1 clove of garlic halved
- 8 g ginger
- & # 189 onions
- 2 green onions
- 120 ml sake
- 50 ml soy sauce
- 5 g black pepper
- 2 bay leaves
- 1 small carrot, halved
- 15ml sos hoisin
- 15 ml oyster sauce
- 10 ml soy sauce
- 5 g sos sriracha
- 15 ml white vinegar
- 80 ml of honey
The 13 secrets of grilled steak
Avoid using the fork to turn the steak. Instead, use a kitchen tongs such as KingHoff stainless steel tongs. You can access our pliers offer here.
Mmm, a real delicacy. I serve a slice with great pleasure! Pup!
looks great! Hmm, maybe I dare and I just can't go out of the house to buy meat yet :) Kisses
I want it too. It looks really good! The recipe must be tried! Congratulations you have a very, very beautiful blog!
Lia, your little muscle came out super. It looks like millions and I guess it tastes like pastrami, mmmmmmmmmm. It's too hot for me here to dare to do such a thing, at least I think so, right? I guess you need a certain temperature there in the pantry.
Yumiiii, what a delight, it looks great!
I cordially invite you to the Dulce Romania challenge whose host I am in February!
I have one question: can you make a small package for me? :) I'm kidding of course, but I wouldn't mind if I found a gift in the box :))) it looks sensational!
Very interesting your experiments, I would also like to make my own sausages. I just tried a ham (boiled, after being in the bait) that came out a little too dry. But why do you want smoke-free, it's & quottoxic & quot?
I serve you at any time with the greatest pleasure.
I hope you're not stuck in the snow.
If so, then give a shout of struggle to come with shovels. :)
Thank you very much .
I'm glad you like what you found in my house. :)
Yes Gabita, it's too hot for you.
But let it be the whole bathroom :)
Thank you very much for the invitation.
I'm coming too fast. :))
I'm glad you like it.
Send the address and it is not known what the postman brings you.
I'll tell him to ring the doorbell twice. :)))
I don't think the smoke is toxic, in small quantities, but here in the village, people start smoking only for sausages, bacon or large quantities of meat. And I don't want to depend on anyone.
I want to do my "dirt"
When & quotvrea my muscles & quot. :))
I don't have a smoker yet.
no, darling, it's not the snow that keeps me in the house, it's an ugly cold! It's true that it's both cold and icy. Thanks for the help, kisses
I wish you health from the bottom of my heart.
Take care of yourself and get well as soon as possible.
Perfect! Perfect! Perfect. let the bad-hearted Italians die if they see this goodness ... besides their prosciutto. kiss a wonderful day !!
A delicacy! It looks very appetizing!
thank you very much for everything! I do everything I can, because I want to go to school tomorrow :)
How good it looks. I want a slice too. Kiss!
Lia what kindness. What does it look like. parka and ham.
Does it work with other meat? I have a turkey breast that I don't really know what to do with.
Foot, I think it works. You probably won't have to keep it too dry, because it's lean meat. Do an experiment, if you still don't know what to do with it. I'm just afraid it won't get too salty. But no, no invention would have appeared without experiments. We can be Mit-Busters too :)
can something like this be done at home, if I live in an apartment?
Yes. Provided we have 3 more weeks with temperatures below zero degrees, you can keep it dry on the balcony.
If it's hot, it spoils before it's ready.
I did something like this with duck breast that I matured (14 days) in the fridge. It must hang and not suffocate. It was wrapped in muslin. And my product looks like this (meaning wonderful).
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