Homemade boiled pork is a tasty "weapon" in the fight against dishonesty of sausage producers. The most popular recipe in our neighborhood is the recipe for baked pork with prunes. Meat tenderloin prepared in this way always turns out tender, filled with a bouquet of aromas of spices and spices.
This option of boiled pork will perfectly complement the meat plate of any festive event (whether it be a banquet, buffet or feast), and can also be a full-fledged dinner or lunch in combination with cutting of fresh vegetables and herbs into gray Weekdays.
This meat can be used to make sandwiches and even shawarma, and for the sauce, you can apply prune puree baked with pork, adding a small amount of mayonnaise to it.
Ingredients:
Pork - 900 g
Dried prunes - 300 g
Carnation - 13 pcs.
Pepper mixture - 1.5 tsp l.
Nutmeg - 0.33 tsp l.
Ground coriander - 0.33 tsp l.
Ground ginger - 0.33 tsp l.
Soy sauce - 6 tbsp. l.
Preparation:
Step 1: Prepare the required ingredients. The result of roasting meat, it's no secret to anyone, largely depends on the choice of the right piece. It should be in the form of non-flat, bulky lumps of the soft part of the carcass, preferably less lean. The proposed option can be used to cook both pork tenderloin and beef, and simultaneously two types of meat, baking them in small pieces weighing 500-600 g.
Step 2: Dried prunes (weight indicated without pits) rinse thoroughly and pass through a meat grinder. Add soy sauce to the resulting puree. Here it is important to consider whether it is used: light (with less salt), classic or salty. Adjust the "salt" accordingly to your liking. If desired, the sauce can be replaced with red dry wine and salt (1-1.5 tsp. l.), it will fill the taste with its aromas, but both options are equally tasty.
Step 3: Add ground spices: ginger, coriander, nutmeg and pepper mixture. To stir thoroughly. It is also useful to add 1 tbsp. l. maple syrup or honey (thick 1/2 tbsp. l.). You can make the pasta in a blender by adding all the ingredients you need at once.
Step 4: Wash a piece of pork tenderloin (weight up to 1200 g), dry it with a napkin or towel. It is preferable that its shape was in the form of a bar or brick, so it will be easier to wrap it in foil. From above, make cuts in the form of rhombuses with a side of 2x2 cm, in the center of which stick a carnation on a bud. It is important not to overdo it with this spice, otherwise you can ruin everything. It is quite enough 15–20 pieces. on a large piece and 10-13 pcs. - small.
Step 5: Place the meat (each piece separately, if there are 2) on a double sheet of foil for baking. Coat it on all sides as evenly as possible with prune paste.
Step 6: Lift the foil upwards from all sides and fasten the sheets tightly from above and from the ends to avoid juice leakage. Bake on a wire rack in a preheated oven to 170-190 degrees (it is important to focus on the parameters and features of your oven). Place a baking sheet under the wire shelf in case of any juice leaks.
Step 7: Bake for 1 hour in covered foil. After the allotted time it is neatly (!!! hot steam) unfold and bake for 30 minutes. Turn the piece upside down and bake for another 30 minutes. Leave the baked meat to cool at room temperature, covering the foil.
Step 8: Serve the cooked pork together with the prunes. The pasta can be eaten on its own as a paste with bread, pancakes or pancakes.
Enjoy your meal!
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