Pork is one of the most common types of meat. Pork dishes are versatile and perfect for both a festive table and a family dinner. This meat can be baked, fried, beautiful and tasty rolls come out of it. Meat dishes can be endlessly supplemented with a variety of side dishes, sauces, fillings, spices.
Pork in gravy with mushrooms in a pan
This dish will appeal to lovers of spicy food. The meat according to this recipe comes out juicy, soft, and the gravy is filled with mushroom aroma.
You will need:
- 500 g pork;
- ¾ glasses of wheat flour + 3 tbsp separately;
- salt and black pepper to taste;
- 3 tablespoons olive oil;
- 2 tablespoons butter;
- 400 g of mushrooms (champignons);
- 1 small onion;
- 5 tsp Worcestershire sauce (optional)
- 3 cloves of garlic;
- 1 sprig of fresh rosemary or 1 tsp dried;
- 1, 5 cups meat broth (or water);
- 1 cup sour cream or Greek yogurt
- 100 g spinach;
- fresh parsley for garnish.
Step 1. Cut the pork into slices, as for chops. Season with salt and pepper. Separately, combine ¾ cup wheat flour with salt and ground black pepper in a wide bowl. Dip each piece of pork on both sides in flour.
Step 2. In a large skillet, heat 3 tablespoons olive oil and 1 tablespoon butter over high heat. Then lay out the meat and fry on each side for 3-5 minutes until golden brown. Transfer the meat to a separate plate.
Step 3. Wash mushrooms, peel, cut. Peel and chop the onion.
Step 4. In the same skillet, heat 1 tablespoon of butter. Arrange the mushrooms and onions, add a few scoops of Worcestershire sauce if desired. Cook over medium heat for 5 minutes, stirring occasionally.
Step 5. Pass the garlic through a garlic press and add to the vegetables. Add 3 tablespoons wheat flour and rosemary for flavor.
Step 6. Pour in the meat broth (or in its absence - water), mix. Within 5 minutes, the liquid will begin to thicken gradually. Gently add Greek yogurt or sour cream. Stir until smooth. Add spinach.
Step 7. Place the pork in the gravy, cover and simmer for another 3-5 minutes.
Decorate the finished dish with parsley sprigs.
Pork with mushrooms, tomatoes and paprika
The recipe is for 4-6 servings. The total cooking time is 50 minutes.
You will need:
- 500 g pork;
- 2 tablespoons sweet dried paprika;
- salt and black pepper to taste;
- 2-3 tablespoons olive oil;
- 300 g champignons;
- 1 medium onion;
- 1 clove of garlic;
- ½ tsp dried thyme;
- ½ tsp cumin;
- 400 g canned tomatoes or fresh without skin;
- ½ cup chicken stock (or water)
- 2/3 cup sour cream.
Step 1. Rinse the meat, remove the veins and cut the pork into large cubes. Place the meat in a bowl and season with 1 tablespoon paprika, salt and freshly ground black pepper.
Step 2. Heat 1 tablespoon olive oil in a large heavy-bottomed skillet. Fry the meat over medium heat, stirring occasionally, for 5-6 minutes until golden brown.
Step 3. Transfer the pork to a separate bowl. Rinse the champignons, peel and cut. Peel and chop the onion.
Step 4. Pour 1 tablespoon olive oil into a hot skillet. Add mushrooms, fry for 5 minutes. Transfer the mushrooms to the pork.
Step 5. Put the chopped onion in a frying pan, fry for 3-5 minutes. Add chopped garlic, another 1 tablespoon paprika, thyme, cumin, stir and cook for 1-2 minutes.
Step 6. Pour the chicken broth (water) and skinless tomatoes (canned or fresh) into the pan. Bring to a boil, reduce heat, and cook for 10 minutes.
Step 7. Put the pieces of pork, mushrooms in the broth, cover and simmer for another 10 minutes, until the meat is tender. Remove from heat, add sour cream, stir. Serve hot.
Meatloaf with sausages, cherries and mushrooms
Any ingredient can be used as a filling for a meatloaf: eggs, herbs, vegetables, green peas, etc.
You will need:
- from 1, 7 kg to 2 kg of pork meat;
- 200 g of mushrooms;
- 2 tablespoons olive oil;
- 1 cup chopped onion
- 4 cloves of garlic, chopped;
- 4 sausages;
- ½ cup chopped parsley;
- 1 tbsp fresh rosemary (optional)
- ½ cup dried cherries;
- 3 cups of chopped stale bread
- 1.5 tsp salt;
- 1 tsp ground black pepper;
- ¼ a glass of chicken broth;
- 1/3 cup honey
- 3 tablespoons mustard (Dijon can be used).
Step 1. Preheat the oven to 180 degrees.
Step 2. Cut the meat as shown in the picture below.
Step 3. Heat olive oil in a skillet over medium heat. Add onion, garlic, sauté for 3-4 minutes, until vegetables are golden brown.
Step 4. Cut the mushrooms and sausages, add to the pan, stir.
Step 5. Add parsley, thyme, cherries, bread, salt, black pepper. Pour in the chicken broth. Remove skillet from heat and stir well.
Step 6. Spread the meat on the table. Spread the filling evenly, stepping back 1.5 cm from the edge. Wrap the meat in a roll. Fix with threads so that it does not open during baking.
Step 7. Combine honey, mustard, some salt and black pepper in a small bowl. Using a brush, brush over the prepared roll for baking.
Step 8. Bake the meatloaf first for 15 minutes at 200 degrees, then for 30-40 minutes at 160 degrees. Allow the cooked dish to cool for 10 minutes before cutting.
Stuffed pork tenderloin in the oven
This simple yet original and hearty dish will be a wonderful decoration for your dining table.
You will need:
- 1 kg of pork meat;
- 300 g chopped mushrooms (champignons);
- 3 tablespoons olive oil;
- ¼ tsp salt;
- black pepper to taste;
- 1 tsp oregano;
- 1-2 tsp chopped rosemary;
- 1 tbsp chopped parsley;
- 1 garlic clove, finely chopped
- 6 slices thinly sliced bacon.
Step 1. Heat the oven to 200 degrees.
Step 2. Peel and cut the champignons. Heat 2 tablespoons olive oil in a skillet, add mushrooms, salt, black pepper, oregano, rosemary, parsley, garlic. Reduce heat, simmer for 10-15 minutes.
Step 3. Make 6 slots in the meat tenderloin, 2-2.5 cm before the end. Insert a piece of bacon and a spoonful of mushroom filling into each slot.
Step 4. Put the meat on a baking sheet, sprinkle with seasonings, salt and pepper. Bake for 50-60 minutes. Allow the meat to cool for 5-10 minutes before slicing.
Meatloaf with mushrooms
You will need:
- 1 kg of pork tenderloin;
- 400 g of mushrooms (champignons);
- 4 cloves of garlic;
- 2 tablespoons olive oil;
- 2 tsp any greens;
- 1 tsp salt;
- freshly ground black pepper;
Step 1. Preheat the oven to 200 degrees.
Step 2. Mushrooms, garlic, 1 tablespoon olive oil, pepper, herbs, salt, fry for 10 minutes in a pan.
Step 3. Cut the tenderloin so that you get one layer.
Step 4. Spread the mushroom filling, 2 cm away from the edges. Roll into a roll. If desired, the meat can be additionally sprinkled with salt, pepper and seasonings.
Step 5. Place the meat in a large skillet and add olive oil. Fry on several sides until the roll takes shape. Transfer the meat to the oven and bake for another 20-30 minutes. Allow the roll to cool for 5 minutes before slicing.
Pork chops with bacon and mushrooms
You will need:
- 700-800 g of pork meat;
- 6 pieces of bacon;
- salt and black pepper to taste;
- 400 g of champignons;
- 2 cloves of chanok, finely chopped;
- 1 tablespoon olive oil;
- 2 tbsp wheat flour;
- 2/3 cup chicken stock
- ½ cup heavy cream;
- greens for decoration.
Step 1. Finely chop the bacon. Fry it in a skillet until golden brown. Transfer the bacon to a separate bowl.
Step 2. Cut the meat into slices for chops. Season with salt and pepper. Saute the meat over medium heat for 4 minutes on each side. Set aside the meat on a separate plate.
Step 3. Peel the mushrooms, chop, add garlic and fry in a pan, salt. Add a little olive oil if desired. Cook for 5 minutes. Add 2 tablespoons flour, stir. Pour in chicken broth, bring to a boil. Add heavy cream, stir and bring to a boil again. Reduce heat.
Step 4. Place the pork and bacon in the gravy. Cover and cook for 5 minutes.
Decorate the finished dish with fresh herbs.
