Pork tenderloin with sauce
If pork tenderloin is cooked correctly, it will taste very similar to beef. The exquisite garlic sauce slightly sets off the taste of the meat and adds spicy notes to the dish.
To prepare this dish, we will need:
- Pork tenderloin - 500 grams;
- Garlic – 10 cloves;
- Fresh sage – 4-5 leaves;
- Milk – 200 ml;
- Olive oil - 200 ml;
- Parsley stalks – 5-7 pieces;
- Salt, ground pepper.
Contrary to popular belief about pork, meat dietary recipes can be prepared from it, and this dish is a prime example of this. First of all, be sure to remove the film and excess fat from the tenderloin. We remove the film, holding on to it with one hand, with the other hand we carefully cut with a sharp knife between the film and the meat. Cut the tenderloin into 3-4 approximately identical pieces. Now we cut each piece lengthwise and unfold it. As a result, you will get a piece of meat of a neat shape with a thickness of about one and a half centimeters. Lightly chop off the fillet with a chop mallet or the blunt part of a knife.
We put the meat in a bowl, salt, pepper, pour olive oil, crush 4 garlic cloves there, throw sage leaves and marinate for about an hour. When the meat is marinated, heat the pan over high heat, pour a spoonful of olive oil. Fry the pork tenderloin for two minutes on one side and the same on the other side. Then reduce the heat to medium and fry the meat until golden brown.
We forget that the tenderloin should be slightly pink in the center, so make sure that the meat is not overcooked. To check the readiness, you can cut one piece and see what it is inside. When frying, the meat will release juice, it must be collected with a spoon and poured into a clean bowl. The juice will be useful to us when serving the dish.
Put the finished pieces of meat in a saucepan and cover with a lid, this is necessary so that the meat does not cool down. Since we have pork tenderloin with sauce, it remains to prepare the sauce. To do this, take a small saucepan, pour the milk into it and add the remaining, pre-peeled, 6 cloves of garlic. We put the saucepan on the stove, on medium heat. As soon as it boils, turn down the heat, the milk should bubble slightly. Add the stalks of parsley and sage. Cook for about 10 minutes, the garlic should become soft. Then remove the sage and parsley from the sauce, steam it with a blender, if it is not present, then you can grind it through a sieve. Serve the fillet, pre-sprinkled with garlic sauce and meat juice. Enjoy your meal. enjoy slots with onewin on your phone
To prepare this dish, we will need:
- Pork tenderloin - 500 grams;
- Garlic – 10 cloves;
- Fresh sage – 4-5 leaves;
- Milk – 200 ml;
- Olive oil - 200 ml;
- Parsley stalks – 5-7 pieces;
- Salt, ground pepper.
Contrary to popular belief about pork, meat dietary recipes can be prepared from it, and this dish is a prime example of this. First of all, be sure to remove the film and excess fat from the tenderloin. We remove the film, holding on to it with one hand, with the other hand we carefully cut with a sharp knife between the film and the meat. Cut the tenderloin into 3-4 approximately identical pieces. Now we cut each piece lengthwise and unfold it. As a result, you will get a piece of meat of a neat shape with a thickness of about one and a half centimeters. Lightly chop off the fillet with a chop mallet or the blunt part of a knife.
We put the meat in a bowl, salt, pepper, pour olive oil, crush 4 garlic cloves there, throw sage leaves and marinate for about an hour. When the meat is marinated, heat the pan over high heat, pour a spoonful of olive oil. Fry the pork tenderloin for two minutes on one side and the same on the other side. Then reduce the heat to medium and fry the meat until golden brown.
We forget that the tenderloin should be slightly pink in the center, so make sure that the meat is not overcooked. To check the readiness, you can cut one piece and see what it is inside. When frying, the meat will release juice, it must be collected with a spoon and poured into a clean bowl. The juice will be useful to us when serving the dish.
Put the finished pieces of meat in a saucepan and cover with a lid, this is necessary so that the meat does not cool down. Since we have pork tenderloin with sauce, it remains to prepare the sauce. To do this, take a small saucepan, pour the milk into it and add the remaining, pre-peeled, 6 cloves of garlic. We put the saucepan on the stove, on medium heat. As soon as it boils, turn down the heat, the milk should bubble slightly. Add the stalks of parsley and sage. Cook for about 10 minutes, the garlic should become soft. Then remove the sage and parsley from the sauce, steam it with a blender, if it is not present, then you can grind it through a sieve. Serve the fillet, pre-sprinkled with garlic sauce and meat juice. Enjoy your meal. enjoy slots with onewin on your phone