Traditional recipes

Baked potatoes with pork muscles

Baked potatoes with pork muscles


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  • 500 g pork muscle
  • 500 g potatoes
  • delicate
  • paprika
  • pepper
  • oil
  • a glass of water

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked pork muscles:

We peel the potatoes and cut them into cubes. We put them in a yena tray with the diced meat. We put 2 tablespoons of oil, water and spices. We put them in the oven for about an hour.

Good appetite!


1 moss
1-2 slices of bacon
half a head of garlic
olive oil
SPICES

Wash the muscle well, make a mixture of: crushed garlic, spices (thyme, pepper, salt, oil) this mixture is spread over the entire surface of the muscle, then grow the muscle, and in the notches formed put a strand of bacon, the muscle thus prepared is left to cool for about an hour.

Meanwhile, prepare the garnish: 3 potatoes, cleaned and cut into 4-6, mix with oil, thyme and salt and put in a tray.
Remove the muscle from the fridge and place it over the potatoes in the pan, put it in the preheated oven, over high heat for 15 minutes, until the muscle is slightly browned, then turn on the unroasted side. Lower the heat and leave until ready.
Serve with beet salad and red wine.

Try this video recipe too


New Year's Eve recipes: Pork muscles with baked potatoes

A recipe for pork muscles with baked potatoes from: pork muscles, potatoes, lemon, white or rose wine, thyme, bacon, oil, salt, pepper and paprika.

Ingredient:

  • 1 kg pork muscle & # 8211 whole piece
  • 500 g potatoes
  • 1 lemon
  • 250 ml white or rose wine
  • a few sprigs of green or dried thyme
  • 400 g sliced ​​bacon
  • 4 tablespoons oil
  • salt
  • pepper
  • boia dulce / iute

Method of preparation:

Boil the potatoes, in their skins, in salted water. Put the muscle in a tray, sprinkle it with oil and season it with salt, pepper, paprika. Put the tray in the oven, over high heat and add 200 ml of water.

After half an hour, add more liquid from the tray, if necessary. Peel the boiled potatoes, place them next to the meat.

Add a few slices of lemon, wine and cover the meat with slices of bacon, placed on top of each other. Sprinkle the ingredients in the pan with thyme. Put the tray back in the oven until the sauce formed in the tray decreases.

From time to time sprinkle the meat with sauce during cooking. Cut the meat into slices only after it has cooled a little.


Baked pork with mussels - Recipes

SWINE POTATOES WITH SWEET POTATOES

This period was very difficult
For the cute piglet
He is usually the star
But only Easter was talked about as a lamb.

  • 1 kg of pork muscles
  • 100 ml of olive oil
  • 330 ml of blonde tea
  • paprika, tarragon, oregano, thyme, salt, pepper

WORK PLAN pork muscles

  1. mix the spices with the olive oil in a bowl
  2. Massage the pork muscle with half of this mixture and place it in a heat-resistant vessel
  3. Then add the beer and cover with aluminum foil and bake at 180 degrees for 30 minutes, then remove the foil and leave in the oven until browned.
  4. Separately in another heat-resistant dish (covered with baking paper) add the "massaged" potatoes with the remaining spice mixture
  5. Leave in the oven at 180 degrees until done potato wedges.
  6. Great appetite! How about this pork muscle?

Pork tenderloin with baked potatoes and ghebe sauce

OK, it's not the happiest combination for those who eat healthy or follow a certain diet - recommended by the neighbor's brother-in-law of a second cousin who just returned from… (complete with any country), but it's perfect for eaters everywhere.

Again, the main raw materials are those that are usually forgotten in Romanian freezers.

What do you need?

  • A whole piece of pork muscle (300 - 400 g are enough for a lunch for two)
  • 5 - 6 whole garlic cloves, cleaned
  • 4 whole shallots, cleaned (if you can't find them, there are no bathrooms, you can replace them very well with some large chives or even with an onion cut into quarters)
  • a large cup (250 mL) of dry red wine from the winery
  • a tip of cinnamon knife
  • salt and pepper to taste
  • 4 - 5 suitable potatoes, peeled and cut lengthwise into thick slices (quarters)
  • a cube of butter
  • a teaspoon of oregano
  • 2-3 tablespoons of olive oil
  • ½ kg of frozen ghebe (in season you can use fresh ones, but the labor is high and not justified)
  • a small box (200 g) of cream with 35% fat
  • a bunch of green parsley.

How do you proceed?

  • In a pan greased with olive oil, place the muscle seasoned with salt, pepper and some cinnamon, garlic and shallots.
  • Pour a cup of red wine on top, cover the contents with baking paper well soaked in water and place in the preheated oven at 200 ° C.
  • After 30 minutes, turn the meat over, reheat the baking paper that covers the tray and put it in the oven for another 15 minutes, then remove the “coating” and leave it for another 10-15 minutes on low heat (170 - 180 ° C ) to brown.
  • While the meat is cooking, peel 4 - 5 suitable potatoes, cut them into quarters and place them in a tray with a lid greased with butter. Season with salt, pepper and oregano and bake (cover) for 40 to 45 minutes.
  • If you have a large oven or use small trays, you can bake potatoes in parallel with the meat, saving time.
  • Put a tablespoon of olive oil in a pan and turn over the frozen ghee, cover with a lid and let it boil in its own water.
  • When the liquid has dropped enough, season with salt and pepper.
  • Add the cream and bring to a boil. The more fat the cream has, the tastier the sauce will be!
  • Add a good handful of freshly chopped fresh parsley, bring to a boil and the sauce is ready.

A Mouton Cadet 2008 production, served at 14 - 16 ° C (the bottle is opened 45 - 60 minutes before tasting, to release the flavors) goes very well with this preparation.

Have fun and see you healthy again!


Today I come to you with a 2 in 1 recipe. I mean in the same pan we have 2 dishes that are actually a main course. We add another salad and here we have a full dinner or lunch.

The recipe is a simple and very tasty one for which we only need a few ingredients: a pork tenderloin, a handful of herbs according to your preferences, garlic, olive oil and a few new potatoes. Simpler than that, less often. & # x1f609

Below I leave you a video with the steps, the written recipe and a nice picture.

Ingredients (for 2 servings):

A few leaves are herbs or greens according to preference - I used a few strands of chives (cepsoara), a sprig of thyme, a sprig of 2 cm rosemary, a few parsley leaves

6 tablespoons olive oil

A frying pan or tray suitable for the oven

With the help of a threading knife, we "undo" the muscle by the "butterfly" method, so as to obtain a piece of meat stretched, maximum 1 cm thick (as in the video)

* With a sharp knife and care you will be able to perform the operation without any problems

After opening the muscle, season it well with salt and pepper, massage it well, then set it aside

Finely chop the greens and put them in a bowl

Crush 1 clove of garlic and add it over the greens

Add salt, pepper and two tablespoons of olive oil, then mix well

Distribute three quarters of the amount of garlic greens on the muscle, then roll it

Put 2 tablespoons of olive oil in a pan or pan, then add, on one side, the rolled muscle.

We cut his slices into 4 new potatoes and put them in a bowl

Slice the other two cloves of garlic and add them over the potatoes

Add to the bowl the last two tablespoons of olive oil, salt and pepper, mix well, then add the potatoes next to the muscle.

Bake in the preheated oven at 200 degrees for 20 minutes (middle shelf), then raise the temperature to 220, move the pot to the top shelf and switch to the grill or top heat function, where we leave another 10 minutes.

If you like the meat more cooked or drier, leave it for another 5-10 minutes (check after 30 minutes)

We enjoyed them with a summer salad with tomatoes, cucumbers and onions


Pork tenderloin with baked potatoes

Ingredients

Method of preparation

Wash and prepare the meat in the right dishes. Then season with salt, pepper and greens and leave to soak for 15 minutes with a little wine.

During this time, peel the potatoes, cut them into cubes, wash and season.

Prepare the tray, grease with a little oil, then arrange the vegetables and meat.

Leave the oven to heat for 5 minutes, then place the tray at a medium level.

Attention: add a little water in the tray so that it doesn't stick.

After they have browned well, sprinkle the meat with a little wine and let it simmer for another 3 minutes.


Pork muscles with baked potatoes

Ingredient:

  • 1 kg pork muscle & # 8211 whole piece
  • 500 g potatoes
  • 1 lemon
  • 250 ml white or rose wine
  • a few sprigs of green or dried thyme
  • 400 g sliced ​​bacon
  • 4 tablespoons oil
  • salt
  • pepper
  • boia dulce / iute

Method of preparation:

Boil the potatoes, in their skins, in salted water. Put the muscle in a tray, sprinkle it with oil and season it with salt, pepper, paprika. Put the tray in the oven, over high heat and add 200 ml of water.

After half an hour, add more liquid from the tray, if necessary. Peel the boiled potatoes, place them next to the meat.

Add a few slices of lemon, wine and cover the meat with slices of bacon, placed on top of each other. Sprinkle the ingredients in the pan with thyme. Put the tray back in the oven until the sauce formed in the tray decreases.

From time to time sprinkle the meat with sauce during cooking. Cut the meat into slices only after it has cooled a little.


Baked pork with potatoes

Baked pork with potatoes from: butter, pork muscles, potatoes, white onions, red onions, parsley, wine, garlic, salt, pepper.

Ingredient:

  • 150 g butter
  • 1 kg of pork muscle
  • 1 kg of potatoes
  • 2 white onions
  • 2 red onions
  • 1 bunch fresh parsley
  • 1 glass turns white
  • 2-3 cloves of garlic
  • salt
  • pepper

Method of preparation:

Cut the pork muscle, against the fiber, into 1-2 cm thick slices. Sprinkle with salt and pepper and leave in the fridge for 30-40 minutes.

Choose a tray, grease it with butter, put sliced ​​potatoes or slices, cleaned and sliced ​​onions, slices of meat and add among the pieces of meat and a few cubes of butter.

Pour ½ cup of water, cover the tray with aluminum foil and put the steak in the oven for 30 minutes on high heat (180 °).

Then remove the tray, sprinkle the steak first with melted butter and then with white wine, sprinkle crushed garlic on top and bake without foil for another 15 minutes.

Serve hot steak with green parsley on top and potatoes and onions next to it.