Pork roast is a quick and tasty dish with a lot of variations. You can cook meat with vegetables, add fruits, mushrooms, wine, tomato sauce or sour cream to it. Use any part of the mascara, but a particularly tender and aromatic roast comes from a not too fatty fillet.
Pork roast with mushrooms and sour cream is distinguished by a very delicate taste. Rinse 800 g of pork fillet, remove films and excess fat. Dry the meat with a napkin and cut it into cubes. Chop 2 onions into rings, fry them in a mixture of ghee and vegetable oil until golden brown. Add 200 g of mushrooms, cut into thin slices. Champignons are ideal for frying, but wild mushrooms can also be used. While stirring, fry everything until tender, and then add the contents of the pan to a bowl.
Increase heat, add more oil and fry half of the meat in a skillet. Transfer it to a separate bowl and fry the remaining pork. Return all the meat to the skillet and top it with a couple tablespoons of brandy. Cook the pork for 3 minutes to completely evaporate the alcohol. Add sautéed mushroom onions, 250 ml sour cream, a pinch of paprika, salt and freshly ground black pepper. Bring mixture to a boil, sprinkle with chopped parsley and serve. Fried potatoes or mashed potatoes are suitable as a side dish.
Instead of sour cream, you can use cream for pouring. For taste, add a couple of tablespoons of lemon juice, and sprinkle with a small amount of chopped lemon zest on the finished roast.
Roast with tomatoes has a richer taste. Rinse and dry 350 g pork fillet. Cut the meat into cubes. Heat vegetable oil in a skillet and fry the chopped onion in it. When the onion is translucent, add the meat to it. Fry it until golden brown, stirring with a wooden spatula.
You can pour a couple of tbsp into roasting meat. tablespoons of white wine, it will give pork additional flavoring nuances.
Grate 1 large carrot, put it on top of the pork. Remove the skin from 3 tomatoes, coarsely chop the pulp. Add tomatoes to the roast, season with salt and pepper. If there are no fresh tomatoes, use tomato paste diluted with hot water. For taste, you can add 0.5 teaspoon of ground Provencal herbs. Stir the stir-fry and simmer for 7-10 minutes. Serve with pasta or rice.
Sour additions set off fresh pork. Fry meat with apples, adding bell peppers and red currant jelly to this duet. Peel 300 g of pork from films and fat, rinse, dry and cut into strips. Peel 2 red bell peppers and 1 chili peppers from partitions and seeds, finely chop. Peel the red sweet and sour apple, cut into wedges and sprinkle with lemon juice. Pour boiling water over 4 tomatoes, remove the skin. Cut the tomatoes into quarters.
In a deep skillet, heat the vegetable oil until it almost starts to smoke. Place the pepper mixture in a skillet and cook for 2 minutes. Add pork to the pepper. Cook it for another 4 minutes while stirring. Add apples, tomatoes, 2 tbsp. spoons of red currant jelly. Mix everything, salt, sprinkle with freshly ground black pepper. Fry for 1-2 minutes and place on warmed plates. Use pasta, French fries, or buckwheat as a side dish for frying.
