Pork tenderloin is an excellent choice for preparing a hot meal. This part of the mascara contains little fat, but at the same time is soft enough to melt in your mouth, of course, with the right recipe. Try baking pork tenderloin in a sauce, or making a roast with vegetables up your sleeve.
Baked pork tenderloin in foil
Ingredients:
- 500 g of pork tenderloin in a piece;
- 40 g of honey;
- 3 tsp granular mustard;
- half a lemon;
- 70 ml of extra virgin olive oil;
- 2 cloves of garlic;
- 1/3 tsp ground black pepper;
- 1/2 tsp salt.
Rinse the tenderloin well and blot it with a thick paper towel. Rub it with salt and pepper, paying attention to each area. Combine olive oil, lemon juice, mustard and slightly warmed (to liquefy) honey. Peel the garlic cloves and crush them in a special press or grate on a fine grater. Add the garlic to the marinade and beat thoroughly with a whisk or fork.
Line a baking sheet or ovenproof dish with double foil. Place prepared pork in its center, pour marinade over it, wrap hermetically and leave for 30-60 minutes to soak. Roast the pork tenderloin at 200oC for half an hour, then open the foil, but do not let the juice spill out. Place the baking sheet in the oven for another 20 minutes to achieve a golden brown crust. Remove the meat, transfer to a thick-bottomed platter and cut into thick crosswise slices.
Pork tenderloin in a sleeve with vegetables
Ingredients:
- 400 g of pork tenderloin;
- 5 potatoes;
- 3 onions;
- 1 carrot;
- 1 tsp hops-suneli;
- 1 tbsp. mayonnaise;
- 2 tbsp. soy sauce;
- 1 tsp 9% vinegar;
- 1/2 tsp mixtures of peppers (black, white and red);
- 1 tsp salt.
Wash the meat, pat dry, cut into cubes and place in a container. Peel 1 onion, chop thinly in half rings and place on the pork. In a separate bowl, combine the mayonnaise with soy sauce, vinegar, pepper mixture and half the salt. Cover the tenderloin with the mixture and stir. Cover the dishes loosely or tighten with cling film and refrigerate for 12 hours.
Peel potatoes, carrots and onions and cut them into large slices or thick circles. Cover the chopped hop-suneli roots and the remaining salt and stir with your hands. Place meat and vegetables in a roasting sleeve. Close it with the supplied clips and pierce the top with a fork or toothpick to release the steam.
Transfer the roll carefully to a baking sheet and place in the hot oven. Cook the dish for 1 hour at 180oC. Tear the sleeve slightly 15 minutes before the end of cooking to brown the contents. Put it in a tureen or immediately place it in portioned bowls.
