Any steak marinated in this way - be it pork, lamb or poultry - goes great with barbeque. For technical reasons9 see smoke and odors) I prepared it in the oven. The result was delicious.
- 1 muscle peeled and notched in places
- 2 tablespoons honey
- 40 ml olive oil
- 3 tablespoons balsamic vinegar
- juice of 1/2 lemon
- if you have a little fresh oregano
- salt pepper
Preparation time: less than 15 minutes
RECIPE PREPARATION Honey and Balsamic Pork Muscle:
Mix all the goodies for marinate and grease the meat on all sides. If it is not in a hurry, it can be left to marinate in the refrigerator for a few hours.
I put it in the oven heated to the right heat and kept it for about 25-30 minutes. turning it about 2 times. It's even better on the grill ... outdoors ... !!
Roasted pork with balsamic vinegar sauce and honey, supreme delight in just a few minutes!
If you want to try a really tasty steak recipe, then you must learn how to make a spectacular portion of pork with balsamic vinegar sauce and honey! A madness to prepare, for which success is guaranteed!
If you want to try a really tasty steak recipe, then you must learn how to make a spectacular portion of pork with balsamic vinegar sauce and honey! A madness to prepare, for which success is guaranteed!
& Icircncepem by putting at & icircncins a 28 CM Regis Stone Copper Pan pan, because it has a special triple layer, non-stick, which will allow us to make meat pork and balsamic vinegar sauce with honey & icircn the same place, without worrying about burn marks.
Pork is cut into pieces or cubes of the desired size, add salt and pepper to taste, but also two tablespoons of butter (for extra flavor). Brown the pieces nicely on both sides, then take them out on a plate. Add a small onion, some garlic cloves, chopped green onions and some thyme and rosemary, green or dried.
Temper them nicely, then add two tablespoons of butter, 3-4 tablespoons of vinegar, 2-3 tablespoons of honey and mix. Of course, after tasting, you can adjust the sauce to your liking.
Add 2 teaspoons of mustard, pieces of meat and. that's all!
We used one Regis Stone Copper Pan 28 CM, due to the many benefits it offers. The first and most important aspect is the fact that both the steak, as well as the sauce, have kept the texture we want, but also the vivid colors. He used butter only to make the sauce, because otherwise we could cook a delicious pork steak without a drop of fat! The reason? The special, non-stick layer, which gives the effect of hot stone, prevents gluing and you can definitely say & bdquoadio & rdquo definitively to the burn marks or unpleasant smoke.
& Icircn the second r & acircnd, the pans from Regis Stone range they have a stainless steel base, allow uniform heat distribution and are much more resistant to scratches, which makes them higher quality than ceramic pans.
Even the competitors in the Chefs at Knives show were convinced of the quality of these products, which is why they cook all the dishes with the help of Regis pans Stone!
PIG RIBS IN THE OVEN & # 8211 FRAGED AND STICKY
Baked, juicy, flavorful and sticky baked pork ribs are slowly cooked in the oven so that the meat almost falls off the bone, and can be eaten even without a fork and knife, without breathing. The baked ribs recipe is a delicious steak recipe that many people like because it looks appetizing and they are very tasty.
& # 8220Pork ribs in the oven & # 8221 is one of the simplest recipes (I promise!), but you need a lot of patience to bake them or take advantage of this time when you almost forget about them to do other things around the house, for work or relax in front of the TV.
Many years ago, when I arrived in Brasov, I went to a neighborhood restaurant, between blocks of flats. There I ate the best ribs in a restaurant. I don't know if the place still exists, but I definitely come back with a link to it.
We also have all kinds of restaurants in Bucharest where you can eat ribs, but I couldn't say that I was just as impressed. They were ribs, well made, but without that something that would make you say at the end of the table & # 8220wow & # 8221 and want me to come back especially for that.
I prepared here the best pork ribs (ribs) with sticky icing, honey and tomato juice. They are better than at the restaurant and definitely much cheaper!
From my point of view baked ribs they are much better than the grilled ones, because they are not cooked beforehand and nothing of the taste of the meat is lost.
The meat on the pork ribs is harder, so it needs a longer cooking time, but at a low temperature, to become tender. The oven is ideal for this recipe. Dry marinade can also be slightly modified, if you don't have all the ingredients in the house.
When choosing the costs for this type of recipe, consider some with meat at least 1 cm thick. I received these ribs in the spring from a freshly opened butcher shop in Bucharest & # 8211 Ghita Butchery. I don't advertise them, but I have to admit that these ribs and the bone chop were very good!
Look at the great meat they have on them. It is important to buy ribs from butchers. They make sure they have quality, fresh meat, because their business depends on how satisfied the customers are. If they like it, come back and talk about it & # 8230
For certain types of meat I prefer to go to a butcher instead of buying from the supermarket. There is a butcher's shop near my house, in Otopeni, where there is a queue, like in communist times (especially on weekends).
To prepare tender & sticky pork ribs in the oven, with the meat falling on the bone, you must follow the tips below:
- 1. Remove the thin membrane that covers the bones. Choose a knife with a thin tip to detach it at first, then pull by hand. It is possible that it is already removed, but less often.
- 2. Use a dry marinade in the first part of cooking & # 8211 the secret of great pork ribs lies in the layers of flavors!
- 3. Cook your bones up most of the time.
- 4. The ribs are wrapped and sealed in aluminum foil because the steam will help them cook. If you want to avoid aluminum, use baking paper and wrap the tray very well!
- 5. Put the sticky icing over the pork ribs in the oven when they return to be cooked with the meat up. Honey caramelizes the icing and counterbalances the combination with mustard, tomato juice and balsamic vinegar.
What garnishes are suitable for baked pork ribs? Starting with french fries, up to peasant ones, baked potatoes, baked sweet potatoes (you can see them on my plate) but also sauteed vegetables, tempura vegetables, breaded onion flower, salads, boiled or grilled corn. A pint of beer and some pickles would go great with them, wouldn't it?
I first ate sticky pork ribs in America, 15-16 years ago, with onion rings, french fries and aioli sauce. But I recommend you try the breaded onion flower. It is aesthetic, tasty and takes less time than it would take to make onion rings.
I haven't had a chance to put other pork rib recipes prepared by me so far, but if you are fond of goodies try pork chest with crispy mice, pan-fried pork tenderloin with blueberries and red wine sauce and many other pork recipes grouped in a collection of recipes that can be followed by clicking here.
Now I leave the list of ingredients and how to prepare for tender and sticky baked pork ribs.
1 teaspoon warmed black pepper
1 teaspoon Baharat or 7 peppers & # 8211 Arabic spice
1/2 teaspoon cardamom powder
1/2 teaspoon ginger powder
1 teaspoon smoked paprika
1/2 teaspoon ground nutmeg
1 teaspoon topped onion flakes
1 teaspoon granulated garlic
1 teaspoon cumin powder
1 teaspoon dried basil
For the glaze:
2 teaspoons balsamic vinegar
3 cloves of garlic given through the press
4 tablespoons whiskey & # 8211 optional
For starters I prepared the spice for dry marinade. I put all the ingredients in a bowl and mixed them until smooth. If you will not use all the spice for the steak, you can keep it in a sealed jar with a lid for up to 6 months.
I removed the membrane from the bones because it is sticky and hard to chew. Cut the file at the end and use a thin knife or with two fingers try to detach it from the bone. After a piece has come off large enough to hold it in your hand, you will slowly pull it off the ribs until you reach the end. If it breaks during the procedure, resume the technique so as to remove absolutely the entire membrane.
The meat is moist and does not necessarily need something to help the dry marinade stay, but if you think you need something extra you can grease everything with a very thin layer of mustard. I left them for an hour at room temperature.
I put the pork ribs in foil, with the meat down, I wrapped them trying to seal them (so that the steam and the juice left by the meat do not come out) during cooking and I put them in the preheated oven at 160 ° C. You can use baking paper instead of aluminum foil, but in this case you will only wrap the tray, not the pieces of ribs.
I baked them for 150 minutes. If you have a lot of meat on your ribs you can leave them for even 3 hours. During this time I prepared the icing with tomato juice, honey, mustard, balsamic vinegar and whiskey (optional), in which I put 3 cloves of garlic given by the press. I boiled them for about 5 minutes, until the sauce thickened a little.
The glaze remains at room temperature until it is used.
After this interval I discovered the ribs, greased them with sticky icing, covered them again and put them back in the oven. I raised the temperature to 180 ° C and left them for another 30 minutes, then I removed the foil and left them for another 45 minutes.
I prepared the recipe a few months ago and it seems that I did not keep the pictures with the ribs fresh out of the oven, where the meat could be seen detached from the bone. I just posed for my plate.
But I'm glad I did it because I managed to show you how you can make some tender, sticky and extremely tasty pork ribs.
I hope I convinced you to try the recipe as soon as possible.
Grilled pork tenderloin - with cherry sauce and mint
- Grilled pork tenderloin with cherry sauce (Maria Matyiku / Epoch Times) Grilled pork tenderloin with cherry sauce
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- The muscle is seasoned with salt and pepper (Maria Matyiku / Epoch Times) The muscle is seasoned with salt and pepper
- Grilling Muscles (Maria Matyiku / Epoch Times) Grilling Muscles
- Cook red onions in olive oil until softened, then add cherries (Maria Matyiku / Epoch Times) Cook red onions in olive oil until softened, then add cherries
- Bring the sauce to a boil for 5 minutes or until thickened. (Maria Matyiku / Epoch Times) Boil the sauce for 5 minutes or until thickened.
- Add salt and pepper to taste, and sprinkle with mint (Maria Matyiku / Epoch Times) Add salt and pepper to taste, and sprinkle with mint.
- Pour the cherry sauce over the mussels, just before serving. (Maria Matyiku / Epoch Times) Pour the cherry sauce over the mussels, just before serving.
Although traditionally, cherry sauce is served with chicken, duck or turkey, the sweet and sour taste of the sauce goes perfectly with the pork tenderloin. The combination of two aromatic and contrasting ingredients - cherries and mint - gives the sauce a unique combination in its own way: mint brings a bouquet of slightly spicy aromas, and cherries bring a perfect balance between sweet and sour.
1-2 pork muscles of about 500-600g each,
salt and pepper to taste,
2 tablespoons olive oil
1 tablespoon balsamic vinegar (optional)
For the cherry sauce:
1 tablespoon olive oil,
2 tablespoons diced red onions,
1/2 kg of pitted cherries,
the juice of half a lemon,
2 teaspoons honey,
1/2 cup water,
1 teaspoon starch,
a few sprigs of chopped mint,
salt and pepper to taste
Preparation of the cherry sauce: In a small pan or saucepan over medium-high heat, put the olive oil and red onion. Cook until onions soften, then add cherries, honey, lemon juice and water. Stir gently to incorporate all the ingredients and bring the mixture to a boil and then reduce the temperature.
Bring to the boil for 5 minutes or until the sauce has thickened. If you want a thicker sauce, you can add a teaspoon of starch dissolved in 2 tablespoons of water. Finally, add salt and pepper to taste, and sprinkle with chopped mint.
The muscle can be cooked whole, or cut into pieces. It is important that it is greased before cooking, in order to preserve the tenderness of the meat and prevent it from drying out.
Season the meat with salt and pepper, then grease each piece of meat with olive oil. Optionally, you can add a tablespoon of balsamic vinegar to the oil. The muscles are placed on the hot grill. Turn each piece of muscle on all sides to give it a grilled shape.
Pork tenderloin can be cooked according to everyone's culinary preferences: more bloody, normal or well done. Before serving, the muscle is sliced into thin pieces and the cherry sauce is poured on top. Next to it, you can serve mashed potatoes, rice, salad, or your favorite garnish.
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Polish-style pork chop - the perfect choice for a perfect dinner!
We present you a Polish style pork chop recipe. If you want to prepare a really filling pork dish, then pork chop is the ideal choice. This way it is easy to serve a larger number of guests. This meat delicacy is quite simple to prepare and is very delicious. Choose pork with less fat. Serve the stewed cabbage or potatoes.
Method of preparation
1. Thaw (if necessary), wash and dry the pork chops.
2. Peel the carrot, onion and celery. Put them in a saucepan with water on the fire. Add the allspice, cloves and bay leaf. When it starts to boil - add the pork chop. Simmer for 60-90 minutes.
3. Prepare the marinade: dissolve the honey in the beer, add the hot pepper and salt. If desired, you can also add tomato paste.
4. Deepen the pork chops in the marinade. Let them sit in the refrigerator overnight.
5. Bake the ciolanele on a paper-lined baking tray, or on a wire rack, for about 60 minutes.
Pan-fried pork tenderloin with salad
Today I received another recipe for Pork Mussel with salad! Thanks to Eliza C. for this recipe!
We need 4 pieces of pork tenderloin that we marinate with salt, pepper, a little wine and leave for 2-3 hours. If you do not have time to leave to marinate can be done directly.
We will put the muscles in a grill pan, over medium to low heat, 3-4 minutes on each side. Depending on how you want the meat: better cooked or more bloody, you can leave the meat more or less cooked.
- pork tenderloin
- salt / pepper / spices
Meanwhile, as a side dish we will make a delicious salad, tasty and full of vitamins. This is simple to do. We will wash the vegetables: tomatoes, cucumbers, salad, peppers, onions, cut them and put them all in a bowl. We can also add olives. Season with salt, olive oil, lemon juice.
We will place salad and pieces of meat on the plate. An easy recipe for a family dinner. It goes very well with a glass of red wine.
This preparation really looks great and we thank you Eliza for sharing the recipe with us! We are waiting for you with other delicacies ready!
Boneless chicken legs with honey icing and balsamic vinegar
If I still have you talked the other day about how good potato gratins are for meals with more guests, I will propose today a recipe for chicken steak on the tray, which can be just as well on the menu for a festive meal. I don't know how you do it, but when I have more guests, I prepare two kinds of steaks, from two types of meat, to be sure that I can satisfy all tastes. Usually, I prepare a pork steak and a chicken or turkey steak, taking care to differ in ingredients and flavors (that is, for example, if I wrap the pork tenderloin in bacon, I do not choose a smoked chicken steak). Let's go back to our baby today. It is, more precisely, some boneless chicken legs, slightly spicy and sweet, with honey glaze and balsamic vinegar.
The steak can be prepared in full beforehand (only to heat it when necessary) or partially (put it in the oven when the guests come, being ready while you serve it with a glass and enjoy snacks and entrees). Whatever you do, it is good to let the chicken marinate for at least 30 minutes, so that the flavors penetrate the meat. As for the garnish, the Gratin with raw-dried ham and Parmesan cheese presented yesterday or, if you don't want to complicate it, some french fries or puree goes great. Also, a green salad with balsamic vinegar vinaigrette works very well (to keep us in tune).
Ingredients (for 6 servings):
& # 8211 boneless chicken upper legs 1.2 kg
& # 8211 garlic powder 4 teaspoons with tip
& # 8211 hot paprika (preferably smoked) 4 teaspoons grated
& # 8211 ground cumin 2 teaspoons
& # 8211 sweet paprika 2 teaspoons grated
& # 8211 olive oil (can also be made of cakes) 4 tbsp
& # 8211 honey 150 g
& # 8211 balsamic vinegar 2 tbsp
& # 8211 sare
Wash the chicken, wipe it off with water and place it in a Jena bowl. Put the oil, the garlic, the two types of paprika, the ground cumin and a little salt on it. Mix well, well, making sure that the chicken pieces are evenly covered by the spices. Let the chicken marinate for at least 30 minutes. Meanwhile, heat the oven to 190 degrees. Cover the dish with aluminum foil and put in the oven. Leave for 25 minutes, then remove the foil and leave for another 10 minutes. Mix the honey with the balsamic vinegar in a bowl and pour half of it, evenly, over the chicken. Leave for another 5 minutes, then add the rest of the honey. If you want the chicken to make a little crust on top, grill the dish for 2-3 minutes. Otherwise, leave it for another 5 minutes and turn off the heat.
Let the chicken breathe for about 10 minutes, then serve it with the chosen garnish.
How to prepare Pork tenderloin braided with homemade sausages, old, simple recipe
- We cut the muscle into three equal strands, lengthwise. We do not cut the end, we leave it caught, to start weaving from there.
- Season the meat: salt as much as possible with four fingers, a pinch of thyme knife, freshly ground pepper as much as 2-3 fingers, rosemary, which we crush a little more.
- We cut the sausage a little longer than the piece of muscle, we have to get three pieces of sausage.
- Place a piece of sausage on each strip of pork and braid carefully.
- We catch the ends of the sausages with toothpicks, so that everything stays as well as possible and caught.
- 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.
- 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 slum 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
Remove the apple kernels and cut them into small pieces. Prepare the marinade by mixing the apple pieces, sunflower oil, Kotányi Grill Chop mixture and a pepper knife tip from Kotányi.
Use the mixture to marinate the chops and let them infuse until ready to cook.
Wash the potatoes well and boil them in their skins. Then place them in a tray lined with baking paper and press them a little until they crack and open. Add plenty of olive oil and rosemary from Kotányi, season with salt and pepper and bake for about 25 minutes at 200 ° C (392 ° F) using the conventional oven setting until crispy.
Peel the carrots, then cut them in half (if necessary) and grease them with olive oil. Grill for about 8-10 minutes, turning frequently. Season with salt and pepper.
Grill the chop for about 5 minutes on both sides, then take the meat off the grill and wrap it in aluminum foil. Let it rest for about 5 minutes. Season with salt to taste.