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Pork tenderloin with mushroom sauce

Pork tenderloin with mushroom sauce

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I cut the muscle into three lengths and braided it to make it more attractive. I seasoned it, I stuck rosemary leaves in it and left it in the fridge until the next day.

Put a little oil in a bowl, put the mussels and a little vegetable soup. Cover with aluminum foil and put in the oven. After the meat has softened well, put the chopped onion, mushrooms and carrots. Mix the sour cream. with a tablespoon of food starch and put over the sauce when the meat is already fried.

Sprinkle the greens generously.

It can be served as such or accompanied by a garnish of potatoes, rice or whatever you prefer. I thought I would accompany them with some couscous and some absolutely delicious pickled cucumbers.

How to prepare Pork tenderloin braided with homemade sausages, old, simple recipe

  1. We cut the muscle into three equal strands, lengthwise. We do not cut the end, we leave it caught, to start weaving from there.
  2. Season the meat: salt with four fingers, a pinch of thyme, freshly ground pepper with 2-3 fingers, rosemary, which we crumble a little.
  3. We cut the sausage a little longer than the piece of muscle, we have to get three pieces of sausage.
  4. Place a piece of sausage on each strip of pork and braid carefully.
  5. We catch the ends of the sausages with toothpicks, so that everything stays as well as possible and caught.
  6. Place the braid in the pan, sprinkle with oil, place the garlic slices between the meat and sausages. Garlic is optional, but will give it a special flavor.
  7. Put it in the oven at a temperature of 220 degrees Celsius, for 40-50 minutes, until everything is ready.

Stir-fried pork in the oven

How is it served?

When it's ready, nicely browned and we drove the neighbors, the family and all the dogs and cats in the neighborhood crazy with such smells, we take the brownness out of the oven and let it calm down for 10 minutes. That is, to breathe, that is, before we rush with forks and lustful knives and do everything.

We also prepare a gasket , a salad or some pickles and something fresh homemade bread . I rode on and I told him the story like that. As there is no room for laziness or caroling, the appetite is too great!

Try the recipe too, then we'll talk & # 128578

And I leave you the video recipe, you know I'm a good girl & # 128578

The housewives tried the recipe and sent us the pictures:

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Pork tenderloin braided with homemade sausages, old recipe, simple

Tuesday's recipe. Pork with cream sauce, mushrooms and gorgonzola cheese

Ingredients for four servings:

  • 4 pieces of pork muscles
  • lemon juice
  • olive oil
  • a red onion
  • 40 grams of butter
  • 400 grams of brown mushrooms (Champignon)
  • 4-5 cloves of garlic
  • 20 grams of dried mushrooms
  • fresh or dried thyme
  • half a tablespoon of Dijon mustard or any other mustard containing horseradish
  • a tablespoon of white flour
  • 70 ml dry or semi-dry white wine
  • 450 ml of sweet cream for cooking
  • 100 grams of spicy gorgonzola cheese
  • parsley
  • salt and pepper

As you can see we need a lot of ingredients so go shopping if you don't already have them in the kitchen. It will be worth the wait! The pork tenderloin with cream sauce, mushrooms and gorgonzola is a delicious dish and you will surely ask for the second portion. Be very careful not to overdo it.

Mushroom sauce with cream and gorgonzola is quenched with dry white wine. Photo source:

Pork tenderloin with sour cream sauce, mushrooms and gorgonzola

Mu & # x219chiule & # 539 de porc & # 238n sauce de sm & # 226nt & # 226n & # 259 cu ciuperci brune, hribi usca & # 539i & # x219i br & # 226nz & # 259 gorgonzola.

Ingredients & # 8211 Pork tenderloin with sour cream sauce, mushrooms and gorgonzola (4 servings)
  • 1 mu & # x219chiule & # 539 pork, about 500 g
  • 1 tablespoon juice of 259m
  • 5 tablespoons olive oil
  • 1 small red onion, about 60 g
  • 40 g butter, 82% fat, good quality
  • 4 & # 8211 5 c & # 259 & # 539ei de garlic, cur & # 259 & # 539a & # 539i & # x219i t & # 259ia & # 539i slice sub & # 539iri sau toca & # 539i
  • 400 g brown champignon mushrooms
  • 20 g hribi usca & # 539i
  • a few sprigs of fresh or dried thyme
  • 1/2 tablespoon Dijon muffin or other horseradish muffin, quality
  • 1 tbsp & # 539 & # 259 of f & # 259in & # 259 white & # 259
  • 70 ml dry / semi-dry white wine, good quality & # 259, about 5 tablespoons
  • 450 ml sm & # 226nt & # 226n & # 259 dulce de g & # 259tit
  • 80 & # 8211 100 g br & # 226nz & # 259 gorgonzola picant & # 259
  • some parsley leaves, finely chopped
  • 150 g m & # 259lai, for m & # 259m & # 259ligu & # 539 & # 259 (polenta)
  • sea ​​salt & # x219i black pepper, fresh & # 259t r & # 226 & # x219nit
Method of preparation

Mai & # 238nt & # 226i t & # 259iem mu & # x219chiule & # 539ul, transversal, & # 238n 8 buc & # 259 & # 539i egale - batem u & # x219or cu punno, cada pi & # 259 meat, s & # 259 fie cam de 1, 5 cm thick, then season with salt, pepper, 2 tablespoons olive oil and 1 tablespoon of lemon juice. L & # 259s & # 259m meat in marinade & # 238n refrigerator, 2 & # 8211 3 hours.

We cut the larger mushrooms into quarters, and the smaller ones into halves.

Put the dried mushrooms in a bowl with 150 ml of hot water and soak them in a bowl.

Slices of m & # 259m & # 259ligu & # 539 & # 259 (polenta) on the gr & # 259tar - we make a m & # 259m & # 259ligu & # 539 & # 259 from 500 ml of water & # 259 & # x219i 150 g of m & # 259lai. Boil 15 & # 8211 20 minutes on low heat, then turn it over in a form or a small, rectangular or square dish. When it is cooled, remove it from the mold and cut into slices.

Grease the polenta slices with olive oil, then brown them for a few minutes on a hot grill pan or on a hob.

Remove the meat from the fridge and leave it for about 30 minutes at room temperature.

We thoroughly heat a grill pan or a grill with a charcoal or charcoal, then grease it with oil - fry the pieces of meat, about 2 minutes, on each side.

Then press it with parsley, garlic and a little thyme. We take the meat out on a plate and leave it to rest, while we prepare the sauce.

We lightly put a frying pan with a thick base, add 1 tablespoon of oil, then sauté the onion seasoned with salt for 7 minutes on low heat.

We cut the flakes to the maximum, add the butter, 2 & # 8211 3 cloves of garlic, mushrooms & # x219i and some thyme leaves - spice & # 259m with salt & # x2i pepper, spit 3 minutes for 4 minutes, then add the muffin - cook for about 30 seconds, stir for a few minutes, mix with a spatula. # 259 wood, after which we extinguish everything with white wine.

Dup & # 259 cca jum & # 259tate de minut ad & # 259ug & # 259m sm & # 226nt & # 226na, br & # 226nza gorgonzola & # x219i hribii hidrata & # 539i, stor & # x219i & # 238n m & # 226n & # 259 & # x219i toca & When it starts to boil, pour in a little bit of the mushroom juice and boil the sauce for 2 minutes on low heat.

& # 206n final, add & # 259ug & # 259m & # 238n sauce buc & # 259 & # 539ile de mu & # x219chi & # x219i g & # 259tim & # 238nc & # 259 1 & # 8211 2 minutes, on low heat - season & # 259m with salt , pepper, some thyme leaves & # 539e and chopped parsley.

We put the pork tenderloin on the plates, and on top we put the sour cream sauce with mushrooms and gorgonzola. Serve with slices of muesli, browned on the grill or with bread and a carafe of white wine at the table. # 259!

Pork steak with mushroom sauce

On Sundays we like to cook something more special, but we don't want to spend all our time in the kitchen and then we opt for quick and delicious solutions, such as pork steak with mushroom sauce. It is a recipe that you can prepare quickly, the mushroom sauce will give it a special flavor.
I'll give you a tip, when frying the meat, never throw what's left in the pan! There remain the best flavors that you can turn into a delicious sauce. All you have to do is add some chicken soup or starchy water and season it to your liking.
Tips for a successful steak:
The pan must be very well heated before adding the meat
& # 8211 the meat doesn't sting, if you do you will lose all the juices in it and it will stay dry
& # 8211 The leftovers in the pan are not thrown away, make them a delicious sauce
& # 8211 do not pile the pieces of meat in the pan, fry them one by one. If they touch each other, they will not fry, they will remove their liquid and they will boil rather

Method of preparation

Peel an onion and cut it into small pieces, clean and wash the mushrooms into larger pieces (smaller mushrooms cut with each foot into thick slices) and fry in a tablespoon of olive oil, salt and season to taste. and remove from the heat and add the finely chopped green dill.

The muscle is washed and wilted, then it is festooned at the ends and on the long and thicker side it is cut with the blade of a knife, a pocket that does not pierce the ends and the uncut side. Spread carefully with a hammer of slices, salt a little and fill with hardened mushrooms. Attach the cut with 2 bamboo toothpicks. Dress with raw and smoked ham, placing the caught part with toothpicks, on the bottom of the tray in which we place the muscle. Sprinkle with olive oil on top, add a pinch of salt, season, sprinkle with dehydrated vegetables, slice the garlic on top, add water and half of the wine, cover with aluminum foil and bake for approx. 40 minutes.

Prepare the pomegranate sauce by quickly heating the small pomegranate fruits in a drop of olive oil and add the honey, mixing gently. Pour the rest of the red wine and let it simmer until it drops and becomes syrupy, then add the lemon juice, let it boil for a while and turn off the heat, letting it cool.

After approx. 40 minutes, unroll the tray and leave for about 10 minutes, over low heat to brown the ham a little. Serve sliced ​​sprinkled with sweet sour pomegranate sauce.

Baked pork tenderloin with mushroom sauce

1. Wash the pork muscle, dab it with a napkin and sprinkle it with salt, pepper and thyme. Then we put it in the yena tray greased with a little oil.

2. Bake for about 40 minutes or until well browned.

3. 10 minutes before removing the muscle from the oven, take care of the mushroom sauce.

4. Peel the onion and garlic and chop them finely.

5. In a pan put 2 tablespoons of oil to heat, add onion and garlic.

6. After they have hardened a little, add the mushrooms.

7. When the mushrooms are ready, add the liquid cream and sprinkle with salt and pepper.

8. After the pork tenderloin is ready, take it out and cut it into slices, add the mushroom sauce over it.

Pork tenderloin preparation

Preheat the oven to 200 degrees.
First we shape the pork muscle (ie we clean it of fat, skin) then we season it with salt and pepper. Heat the oil in a pan and then brown the meat on all sides, about 2 minutes on one side.
Put the muscle on a tray and put it in the preheated oven for 15-17 minutes. We keep the oil in the pan.

Prepare green pepper sauce.

We cut the onion into small pieces. In the pan in which we fried the meat, add the butter and put it on medium heat. Then add the onion and cook for 2 minutes. Add the wine and leave it until it evaporates almost completely. Then add the green pepper, drained of juice.
At the end, bring the cream to the boil, add salt, then taste. At this point the sauce is ready. If we want it more consistent, we leave it on the fire, to keep in mind: when it cools slightly, it becomes more consistent.
Place the sauce on a plate, over it the sliced ​​muscle and serve immediately. Enjoy!

Pork tenderloin and mushrooms in creamy sauce

Frying pan ready in 10 minutes. Contains pork medallions and champignon mushrooms quickly prepared in a pan, wrapped in a creamy cream sauce and soy sauce.


1/2 pork tenderloin (middle part, no heads)
15 small mushrooms
2 cloves garlic
1 tablespoon butter (about 30 gr)
1 1/2 tablespoons soy sauce (Japanese, lightly salted)
3 tablespoons cooking cream (15% fat)
1 tablespoon oil
black pepper

Preparation (Servings: 2)

Cut the middle part of the muscle (the part that has equal thickness) into slices of about 1 cm (about 10 slices). Sprinkle with pepper.

Cut the mushroom leg. Wipe the hats with a napkin soaked in lemon water.
Heat the oil in a frying pan. Add the mushrooms and sauté over high heat until nicely browned on all sides. Remove from pan.

Place the slices of meat on the entire surface of the pan, without crowding them and brown them on the first part (max 2 minutes). Turn the slices of meat to brown on the other side and then put the mushrooms back in the pan.

When the meat is brown on the other side, pull the pan off the heat. Add the crushed garlic and stir to cover the meat and mushrooms with its flavor.

Add the butter and mix until completely melted and cover the pieces of meat and mushrooms.

Put the pan back on the heat and add the soy sauce and sour cream. Let it heat up briefly until you feel that the sauce is viscous (maximum 1 minute), but do not let it boil vigorously so as not to & quottaie & quot.

Immediately remove the pan from the heat. Taste the salt sauce. Serve immediately with bouquets of broccoli and a tablespoon of boiled basmati rice.


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