Traditional recipes

Pork tenderloin in Zepter bowl

Pork tenderloin in Zepter bowl

Prepare the meat as follows: slice the muscle and grow it in places, then season and place the garlic slices in the grooves formed. Add 2-3 bay leaves and keep in the fridge for an hour.

Put the pot on the stove over medium heat. Hold with the lid on until the thermometer indicator needle leaves the yellow area. Then put a drop of oil with which you grease the base of the dish and place the meat.

Leave for 2 min. after which it returns to the other side.

Put the lid on and keep for another 10 minutes. on the fire, then turn off the heat and leave with the lid on until the thermometer needle goes down in the yellow area.

Serve with a fluffy mashed potato, prepared with butter and milk, and a cabbage or garlic salad.

Homemade sous vide "sausages" made from cutlet and pork tenderloin

I called it sausage because I use slices of chop and pork tenderloin for school and work packages, but they can be eaten well thanks to a normal meal, along with garnish and salad. And for another reason, the brine of the meat before the actual preparation.

The steps for my so-called sausage are:

  • shaping the meat, more precisely cleaning the piece of meat from skins, membranes and excess fat
  • dressing
  • drying (quite a bit, but as much as possible)
  • seasoning
  • boil under vacuum
  • optionally, quick "smoking" on the stove if you have a place to smoke seriously, it's a whole other story, a much better one
  • browning in a pan or oven


  • 2 l water
  • 3 tablespoons salt
  • 1 tablespoon grated sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon paprika, I prefer smoked
  • 1 teaspoon mustard seeds
  • 1 teaspoon dried thyme or a sprig of fresh
  • 3-4 cloves of crushed garlic
  • 1 small sliced ​​onion
  • 1 bay leaf
  • 2-3 boils ienibahar
  • what other spices do you want, according to taste, I also put 1 teaspoon of negrilica

condiments which I used after brine and before sous-vide are indicative, otherwise, according to everyone's taste:

  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry rub
  • 1 teaspoon piri & # 8211 piri
  • 1 teaspoon spices for gyros (I also had them on vacation)

Fast smoking:

  • 2 teaspoons rice
  • 2 teaspoons black or green tea leaves
  • 2 teaspoons sugar
  • any other dried plants or herbs, spices seem to you to fit.

Bring the water with the brine ingredients to the boil. Less onions and garlic that we will put raw later, after the brine has cooled.

While we wait for the water to boil, we shape the meat. We clean the pieces of meat from skins, membranes and excess fat. Here, each according to the possibilities, mine were a bit reduced. Possibilities say.

Cut the onion and garlic and place the meat in a bowl with a lid.

Pour the cooled brine, close tightly and leave in the fridge for at least 24 hours. The duration of the brine also depends on the thickness and quantity of the pieces of meat. Mandatory, the meat will be dipped in brine.

After the brine period, I rinsed the pieces of meat under a stream of cold water, then drained them and absorbed the moisture in a clean kitchen towel.

Although I am going to empty them, I still tied the meat with kitchen twine to keep the compact shape a bit.

I greased the meat with oil on all sides to make sure the spices would adhere.

I rubbed the meat with the spice mixture.

I put in sous vide for 1 hour and a half at 65.5º C.

I cooled the meat (still in the vacuum bags) in cold water.

I took out the pieces of meat and left them to simmer on a grill. During cooking, they leave their juice and it is preferable that they are not too juicy for the browning step, because instead of browning, they are steamed.

Suddenly, I smoked the so-called pork tenderloin.

For this I used a wok, which I lined with aluminum foil because the smoke darkens the dishes in which we do this operation and it is difficult to wash.

I put the rice, sugar and tea leaves in a piece of aluminum foil. I made a ladle so that the ingredients in it did not fly, which I left open.

I placed the wok on the stove and put the cup in it. Lid above. Leave on the fire until the ingredients start to smoke.

Only now did I place the meat, perched on a small support. Cover again.

We do not last long, a few minutes, eventually we can turn off the hob, it is important to smoke a little.

It's still a fad. The hood is on.

From now on, you can either keep and serve the meat as it is, or switch to light and necessarily quick browning. You can make it in a pan, preferably cast iron, because it keeps the heat well, either in the oven at high temperature, possibly on the grill function.

We keep the meat brown enough on the surfaces.

Remove from the pan or pan and let it cool before slicing, especially if we use the meat as a sausage, ie thinly sliced.

Being prepared vide vide, it is no longer necessary to rest the meat, but hot will not slice too nicely.

Homemade pork tenderloin

First, we will prepare the meat that we will leave to soak for about 3-4 days, in garlic sauce, spices and salt.

Every day, we will turn the meat on all sides, taking care to penetrate the maceration on all sides.

After it has been soaked (the core of the meat must be pink without any redness), we will prepare a plastic food foil and we will wrap the meat well in it, so that water does not penetrate. We will tie the ends well with string or we will tie them and we will boil them, for about 60 minutes.

I finely chopped green garlic and greased the meat well before wrapping in foil.

After it has boiled well, leave it to cool and then, unfold the foil and let it dry a little.

Serve as an appetizer or served with a garnish of potatoes or rice.

Smoked pork tenderloin for the little girl

Ania likes ham. This category includes prosciutto, smoked ciolan, pastrami, peasant muscle, salami, etc., ie sausages that we are not exactly happy to buy from the store.

Although I always talk about my parents with whom we share the same habitat, I am also very proud of the other dandelion grandparents, Lili and Bubu, with whom we have a wonderful relationship. Saturday is holy, every week is the day when no matter what, the three of us visit them and we are delighted with games, love and gifts. They are also very industrious, being accustomed for a lifetime not to stand still for a moment. My mother Lili shares my passion for exotic foods (and spices) for which we exchange recipes, sometimes surprising me with a rarer ingredient that she ordered for me. Bubu is the family's expert in smoking sausages, having a smoker right at home.

And in this context, they both prepared a smoked pork tenderloin, without food additives and colorings, which is so tasty that you feel like eating it empty so as not to diminish its taste with something. The little girl is, of course, a big fan of him. So I immediately asked for the recipe:

  • 3 teaspoons ground white pepper
  • 3 teaspoons ground black pepper
  • 1 teaspoon ground green pepper
  • 5 teaspoons ground coriander
  • 6 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • a few nutmeg flowers or 1 teaspoon ground ground nutmeg
  • 10 bay leaves
  • Grind the spices well, then mix with:
  • 6 teaspoons paprika
  • possibly 1-2 teaspoons hot paprika
  • approx. 25 teaspoons of salt once (for pickles, special for the food industry)
  • 150 g crushed garlic

The muscles are cleaned of any pieces of meat that hang but the fat is left because it is still an extremely lean meat. Season the mussels well with 1/3 of the spices and grease with 1/3 of the amount of crushed garlic.

Day 1. Put in the cold for 24 hours (in the cold cellar, pantry or garage). The temperature should be between 2-4 C. It is not covered with anything.

Day 2. Remove the meat from the bowl and season with 1/2 of the remaining spices and grease with 1/2 of the remaining crushed garlic and build as on the first day. Let it cool for another 24 hours.

Day 3. Remove the meats again and check that they have spices on all sides, on the sides they are seasoned with the rest of the spices and garlic. Leave to cool for another 24 hours.

Day 4. Remove the meats again and check if they have spices everywhere and put them back in another position. Put in the cold for 24 hours.

Day 5. Remove the muscles and clean the spices (shave with the back of a knife), not too hard, but if they remain wet do not catch the smoke well. Then the muscles are tied 2, head to tail, glued to each other, in at least 3-4 points so that they do not fall apart and are left overnight to ventilate, to dry, hanging in the cold pantry.

Day 6. Take the tied and battered meats and smoke them in the smoker. The muscles are smoked 3-4 days 2-3 hours a day (two cold fumes).

After smoking, these homemade sausages are left to air for at least 24 hours in a cool and ventilated place.


Method of preparation:
We put the whole muscle in brine for at least 3 hours. We prepare the brine from water and salt. After it is in the brine, take out the muscle, dry it carefully and fry it on all sides in hot oil, so that the meat drains all the liquid from it. Then, we put the muscle in a baking dish and bake it for 10 minutes, in the preheated oven at 190 ° C. After removing the meat from the oven, leave it covered with foil to rest for approx. 6 minutes. Meanwhile, we prepare the sauce. Put the finely chopped onion in the sauce resulting from the muscle frying and let it harden. Pour the cream over it and add the grated cheese. Let the cheese melt and reduce the cream. Then we can serve medallions cut with sauce, along with American potatoes.

Method of preparation:
We wash the potatoes, clean them and cut them into slices. We put them in a ceramic bowl (or in a tray with baking paper), sprinkle them with oil and sprinkle with spices for American potatoes or spices for grill. Bake them at 200 ° C, stir from time to time, so that they are all well cooked.

Pork muscle and whiskey sauce

In every man's life there are one or more very good friends you know from childhood, you drank with him, you pushed harder, you debugged devices and you know you can always rely on him. I made this recipe thinking of Vlad, a childhood friend, a neighbor until recently and a good connoisseur of Scottish liqueur.

And to be like men, this recipe follows a motto:

"When food blogging, you shalt honor bro's with recipes that chicks shalt not consider healthy."

So let's move on to the procedure just like friendship, and the food comes out better if you plan it, so the preparation starts the night before. Boil 5 medium potatoes in their skins until the fork enters them. I drain the water and put them in the fridge.

Meanwhile I clean the skins from the meat and put the pork muscle in a bowl, cover it with water, and add 2% salt (to 500g of meat + 1000g of water I added 30g of salt)

The next day I tampon the meat with the napkins and set it aside until I prepare the potatoes.

Cut the potatoes into 6, lengthwise and keep the peel, grease them with oil, add salt, paprika and hot paprika (divided fraternally) and mix until I have a uniform layer of spices on each potato. I put the potatoes in the pan and put them in the preheated oven at maximum temperature.

For the meat crust, grind allspice, coriander and black pepper. Grease the meat with oil and pass it through the spice powder until they are evenly distributed on the surface of the muscle.

In a cast iron skillet, heat a tablespoon of oil and a tablespoon of butter, turn on the hood, open the windows, close the bedroom door and finish the meat, turning it on all sides for about 5 minutes. After that, lower the oven temperature to 200 degrees and put the pan in the oven for about 10 minutes. I do not focus on both time and temperature, the inside of the meat must reach 63 degrees. The potatoes should already be brown, so stop the fire.

I take the meat to rest and put the pan on medium heat. Sting with 50 whiskeys, reduce for two minutes, add 100ml cream for cooking, salt to taste and decrease until I have a creamy consistency. Before serving, strain the sauce, cut the meat into slices and fill the glasses with whiskey.

Grandma's recipes: Boiled pork tenderloin with spices

ingredients: 1 kg pork tenderloin, a clove of garlic, 1/2 teaspoon grated coriander, 1/2 teaspoon grated peppercorns, 1/2 teaspoon grated paprika, 1/2 teaspoon grated paprika, two bay leaves, a grated teaspoon of thyme, salt to taste, two glasses of red wine, a glass of water.
Preparation: the raw muscle is rolled in salt and spices ground in a mortar and left to soak for a day or two in the refrigerator before preparing it. Then place in a bowl as small as possible, pour mixed water and wine over it, add the bay leaves and cover with baking paper or foil. Put in the oven over low heat and return periodically. When it is almost done, remove the foil to get the crust, and leave until the liquid has dropped almost completely. After it is ready, it is left to drain, cold, 2-3 hours, before being served.

Because it's delicious, we leave you here a wonderful recipe for pork tenderloin on the tray!

I cut the muscle in half to fit in the oven.

I made a mixture of garlic, coarse sea salt, thyme and two needles of rosemary and sage I forgot. I beat them on the head in a mortar until they didn't protest that I was adding olive oil.

I salted and peppered the muscle and executed some buttonholes on both the front and the back which I filled with the above mixture.

I greased all the mushi with the remaining mixture and put it in the oven DIRECTLY on the grill. I put a tray on the lower floor to drop the juices from the meat (with a little water so that the tray does not burn).

In my case I had to be careful not to stick the muscle in the decor so I did not move the tray from the initial position, I added water with the flower sprinkler as many times as needed.

That's the whole point of this steak: sitting directly on the grill. The meat does not stay in liquid, it browns and crunchy on all sides and remains very juicy.

I left for 1 hour, after which I turned the meat, after another 30 minutes I read what was written on the thermometer stuck in the muscles, I tasted a slice, I turned once and that's it.
Good appetite!

Marinated muscle

Many friends have asked me how to marinate various types of meat before putting them on the grill or in the oven / pan. And if it's good to do it or better not to bother. I answered them all according to their situation and according to their specific needs. This time I will answer in public, with a particular case that can be expanded, adapted, modified according to your imagination and tastes. This morning I made a pork tenderloin in the oven, which I had left to marinate from yesterday until today in a mixture of & # 8230but better let me show you:

The spices I used: black pepper, green pepper, cumin. You can use anything from cloves, cinnamon or sage to anise or coriander, it is important to like the flavors and know that some spices are better suited to certain types of meat (for example, coriander and chicken are well understood, anise and the pig really loves each other and the lamb is melted for allspice and rosemary).

For marinating we also need an acidic solution, for example, citrus juice (I used orange and lemon, for a fresher aroma you can try the lime or if you like the slightly bitter taste you can put grapefruit juice, or in other cases , you can use a quality white wine). Because I like to use onions and garlic for marinating, I also used them here. Also, being a pig, I put bay leaves. The hot pepper is here because I like spicy food.

What have I done? First I cut the citrus fruits, after I rolled them on the table before, to break their alveoli and get as much juice as possible.

I squeezed them in a saucepan and left the shells with the juice.

I chopped the parsley (large, not small) and put it in the citrus juice.

I crushed the garlic, crushed the spices and chopped the onion. I put them in the same bowl.

I poured three tablespoons of extra virgin olive oil over them all, mixed them well, put a teaspoon of salt and put the muscle. I mixed well, put the lid on the pan and left it in the fridge in the fridge for 16 hours.

During this time, the flavors, aided by acid, penetrated the flesh.

All I had to do was put the muscle on a baking sheet in the pan. I put it in the hot oven (200 degrees Celsius) for 20 minutes. You can do it either way on the grill (even in the grill pan). Be careful, clean the meat before cooking otherwise the spices, leaves, vegetables used will burn and spoil the taste of the meat.

I ate the muscle like my ancestors, only with peasant pita, on a wooden plate.

I don't have to brag but I have to tell you that the muscle was perfect, fragrant, juicy, terribly tasty.