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Pork tenderloin with sour cream and sage sauce

Pork tenderloin with sour cream and sage sauce

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Wash the meat and wipe it with a napkin. Cut each muscle in half and then cut a pocket on each piece. Season with salt and pepper. Sprinkle a little dried sage in your pocket then put finely chopped ham and cheese on a small grater.

We close the pocket with toothpicks.

In a saucepan, heat the oil and fry the mussels on all sides. Add the soup and cook for 20-30 minutes on low heat.

Then remove the meat to a plate. Remove the toothpicks and cover.

In the pan in which I cooked the meat, add sour cream and dried sage. If the sauce is too thin we can add a tablespoon of starch dissolved in a little water. Bring to the boil, adjust the taste of salt and turn off the heat.

Serve the muscle with sauce next to a pasta garnish.

Pork tenderloin with sour cream and sage sauce

A wonderful combination of sour cream with sage and pork.

2 pork tenderloin
2 slices of ham
2-3 tablespoons grated cheese
150 ml sweet cream
500 ml soup
salt pepper
2 tablespoons oil
1 tablespoon starch (optional)

Method of preparation:

Wash the meat and wipe it with a napkin. Cut each muscle in half and then cut a pocket on each piece. Season with salt and pepper. Sprinkle a little dried sage in your pocket then put finely chopped ham and cheese on a small grater.

We close the pocket with toothpicks.
In a saucepan, heat the oil and fry the mussels on all sides. Add the soup and cook for 20-30 minutes on low heat.

Then remove the meat to a plate. Remove the toothpicks and cover.
In the pan in which I cooked the meat, add sour cream and dried sage. If the sauce is too thin we can add a tablespoon of starch dissolved in a little water. Bring to the boil, adjust the taste of salt and turn off the heat.
Serve the muscle with sauce next to a pasta garnish.

Pork meatballs in sour cream sauce

Make small balls out of the meat mixture with wet hands.

After you have made all the meatballs, pass them through the flour.

Heat the oil over medium heat and fry the meatballs, turning them on all sides.

Remove the meatballs on a plate lined with kitchen towels to absorb excess oil.

Put 2 tablespoons of oil in a pan over medium heat, then add the butter.
When the butter has melted, add the onion and a pinch of salt.

When the onion has softened, add two tablespoons of mustard and stir a little. Add the hot chicken soup.

Then add the liquid cream and stir from time to time and cook for 6-8 minutes.

Add salt and pepper, and when it boils, add the meatballs.

Boil the meatballs over low heat for 5-6 minutes, turning all sides frequently.

In a pan add two tablespoons of oil and then the garlic.
Stir a few times and then add the green bean pods. Cook until the beans are soft enough.

Serve the hot meatballs with a generous portion of green beans.


Ingredient pork chop the pan

  • 2 slices of pork chop with bone, about 300 grams / piece
  • juice from an orange / lemon / a glass of white wine / freshly squeezed sour apple juice etc. + water until the amount of liquid reaches 500 ml.
  • 40 grams of coarse salt
  • freshly ground pepper
  • 30 grams of butter
  • 2 cloves of garlic
  • thyme, rosemary (optional)

How do we choose the meat for the pork chop steak in the pan?

I'm not going to start listing things like "use fresh meat" & # 8211 are things that everyone knows. In addition to these implied, the following must also be taken into account:

1. Choose slices of chop with bone for this steak. The bone will not only taste the steak, but it is also a good conductor of heat, which will help to obtain evenly cooked pieces of steak.

In more detail, the chop is located between the ribs and the fork. If you can, ask the butcher (or cut yourself) for the meat so that the ribs remain attached to the main muscle, along with the meat in the rib area, which is fuller of fat, which will help with the texture. The fork bone is better to remove, it does not help much in the final appearance of the steak. I prefer slices of pork chop with attached ribs, about 15-17 cm long.

2. Do not degrease the chop too much for this steak. It's good to be surrounded by a layer of fat of 0.5-1 cm , which will melt and in which we will cook the steak. We do not add oil!

3. Slices of pork chop with bone to have a thickness around 4 cm . If you have thinner chop slices, I recommend cooking them with sauce (see the recipe for escalope with mushrooms), to do a pork schnitzel and so on The way of cooking that I present to you below it does not match thin slices of boned chop.

Necessary utensils / materials

We'll need a few things to cook this pork chop steak with bone in the pan.

  • First of all, a good pan, preferably cast iron. I used a cast iron pan, but if you don't have one, you can use another pan with a very thick bottom, which retains heat well.
  • We will also need a casserole large enough and deep enough to fit its meat and marinade. If we don't have such a thing, a new ziplock bag will replace it perfectly.
  • Indicated, but not absolutely necessary, is a thermometer with instant reading. It will help us determine exactly the optimal cooking time of the meat, but with more attention to detail, we can do without it. Anyway, such a thermometer costs a maximum of 50 lei and will be helpful for other dishes, so it's a good investment, I say.

Preparation of pork chop in the pan


Orange juice appears on the list of ingredients at some point, with suggestions for replacement with fresh apple juice, lemon juice or wine. The idea is that for this pan-fried pork chop steak we will need a sweet-sour marinade. I used the juice of a large orange, but you can also use other substances with the same properties. The marinade can be prepared even from water, about 40 ml. of apple cider vinegar and 1 tablespoon brown sugar. Eventually, it will act on the meat in exactly the same way as my marinade with orange juice. The liquid marinade, slightly sour-sweet and well salted, will make the meat tenderer and tastier, salting it deeply.

1. The slices of pork chop with bone are tamponed with absorbent kitchen towels and pricked in a few places with a fork, thus favoring the penetration of the marinade in depth.

2. Place the pork chop slices in a deep saucepan or solid ziplock bag. Mix orange / lemon juice etc. with water until it reaches 500 ml. of liquid. Add the coarse salt and mix well until dissolved.

Note: yes, there are more than two slices of pork chop in my casserole. Obviously, as you marinate two slices, you can marinate them up to 5-6, turning them from side to side a few times during marinating.

3. Pour the marinade over the meat and make sure it covers well. Cover the pan with the lid / foil or close the bag with a ziplock and & # 8230 in the fridge! For how long? For a minimum of 4 hours, ideal overnight. Marinating can take up to 48 hours. During the marinade, we intervene several times, turning the pork chop slices from one side to the other.

Cooking cutlets

Bringing to room temperature

1. Remove the slices of pork chop from the marinade and dab them well with paper towels. We can throw the marinade over it, it kind of fulfilled its purpose. Spread the meat on a mincer / tray, plate and leave the slices to rest, not overlapping, for at least 1 hour , to return to the kitchen temperature. Yes, the cooking process starts by not immediately cooking the chop slices and this step is not optional, but as essential as possible for the final result.


2. Heat the heavy pan over medium-high heat (position 11 on the induction hob). For starters, I place the pork chop slices in the pan with the fat side down. They don't really want to sit in that position. I keep them with the kitchen tongs, I support them with each other and the fat starts to sizzle soon. In this phase, which lasts about 2-3 minutes, I try to melt as much of the fat layer as possible.

3. After I get some fat in the pan, place the slices of pork chop with one side down. Not for long, just 1 minute.

4. After a minute, turn the pork chop slices on the opposite side. As you can see, they already have reddish marks on the side that was in the pan. Let the chops cook for 1 minute on this side as well.

5. After both sides of the pork chop slices are sealed by browning, reduce medium heat (position 8 on the induction hob) . Cut the slices with the bone side down and keep them like this for 2-3 minutes.

6. After making sure that the bone has cooked, place the slices of meat back in their natural position. Every minute, we turn the pork chop slices on the opposite side. We repeat this 8-10 times. I mean, we'll cook them at medium heat another 8-10 minutes. I would say 8 minutes for a weight under 300 grams per slice, respectively 10 minutes for a weight around 340-350 grams / slice.

Note: for a grilled steak or beef steak, it is important not to turn the meat more than once from one side to the other. But this is a pork steak. We want the pork steak to be cooked evenly and deeply, so we turn it from side to side as many times as needed.

Passive cooking and rest of the meat after cooking

7. After cooking for 8-10 minutes or, more precisely, when the meat reaches the internal temperature of 58 ° C inside (measured in the thickest part, without touching the bone), turn off the heat and pull the pan aside. The heavy cast iron pan will keep the temperature high enough to cook our steaks to the end. Now add the butter, the garlic cloves pressed with the knife blade and a few sprigs of thyme or rosemary to the pan. Season the meat with freshly ground pepper, in abundance.

8. Gently tilt the pan and, with a large spoon, take the melted butter and pour it over the pork chop slices. We turn on the opposite side and repeat. Let the steak slices rest in the pan (not on the fire, I repeat!), For 7-8 minutes. During this time, sprinkle them a few more times with melted butter full of flavors. During the rest, the meat will continue to cook until it reaches the internal temperature of 63-70 ° C (as you prefer). At 63 ° C it will obviously be juicier and pinker than at 70 ° C and according to the new food safety standards, the internal temperature of 63 ° C (145 ° F) is considered safe for consumption.

Serve with a salad or your favorite garnish and enjoy a wonderful steak! If you follow the recipe, it will come out exactly the same next time. May it be useful to you!

For delicious recipes, choose with confidence the fresh and quality meat from Selgros Carmangeriile. In the dedicated district, present in each of the 19 Selgros stores in the country, you will find the freshest pork, beef, chicken and sheep, fresh, smoked or roasted dishes. Selgros butchers prepare a wide range of meat products every day, suitable for any menu, be it simple or sophisticated. Try the following recipe proposed by Chef Cezar Munteanu.

The dough is thawed in the refrigerator. Cut the mushrooms into cubes and sauté together with the shallots, cut brown, in a little olive oil. The pork tenderloin is cleaned of skins and fried in oil flavored with aromatic herbs, browning on all surfaces. Allow to drain for 5 minutes and cool. Place the sautéed mushroom mixture on the puff pastry and the browned muscle on top. Gather the edges of the dough tightly around the muscle, wrapping it. Press the edges well to stick. Cut off the excess dough as you wrap the muscle. From these remains a decorative pattern is made on the surface of the dough. Grease with beaten egg. It stings in several places to allow steam to escape. Bake for about 15-20 minutes at 195C. Serve with parsnip puree.

Selgros and Chef Cezar Munteanu wish you more cooking and good appetite!

The pork tenderloin in puff pastry is served hot with the parsnip puree.

Pork tenderloin with mushroom sauce and sour cream

Pork tenderloin with mushroom sauce and sour cream. Muscle or pork tenderloin? People often use these two nicknames, often creating confusion. Muscle is also the pork's leg or back. The muscles, caressed in the diminutive, are the paravertebral muscles (there are two & # 8211 that is a pair) of dark red color, fusiform and fragile, which extend to the left and right of the spine (eg calf, pig, lamb, rabbit or deer). Tenderloin or fillet are called English speakers. Beyond them appears the chop (which, as its name suggests, comes from the French & # 8222c a te & # 8221 & # 8211 that is the rib) which is also a lean meat (not a hundred chop fan) but of much larger size and with a completely different texture.

Why do I explain this? Because after I published the recipe for & # 8222 last yearSimple pork tenderloin& # 8221 people asked me for explanations about the piece of meat & # 8211 some tried (unsuccessfully) to prepare even a pulp lid (well, it's still muscle, right?) With the technique shown in that recipe. However, there were controversies regarding the cooking times (8 minutes in the pan, 2 on each side + another 8-9 in the oven + rest for 10 minutes), not being convinced that such a piece can be eaten & # 8222noted & # 8221. Lol. I am glad that many tried the recipe respecting the technique and the times and were delighted with the result: a red meat on the outside but pink, tender and juicy on the inside. As it should be.

Why is the world skeptical? Because of the multitude of recipes present on the internet (with or without an author) that simply massacre any piece of meat through incorrect cooking. I read some muscle recipes on blogs that hurt your head: braided or stuffed and baked in 70-80 minutes at 180 C (no, not slow cooked at 90 C). To be & # 8222penetrated & # 8221. :). # 8221 of vegetables and floating in indefinite juices, long ago with that yellow-greenish-fluorescent tint given by vegeta or delicate. A kind of boiled and dried meat.

Another story is about our butchers who should know how to prepare a piece of meat, ordered in advance. Two recent cases have reached my ears: a reader who wanted to prepare this whole muscle ordered it at a private butcher's shop and the next day received it cut into thin slices (1 cm). Even Laura Laurentiu he suffered it for the holidays by asking another butcher for a non-skimmed but groomed pork rack (ie the whole piece containing the chop, ribs and fat with the mouse) and he received some simple pork chops (at least they were double). What a world!

The images below illustrate & # 8222rack of pork & # 8221 which can be skimmed or not and cut into simple chops (pork chops, from rib to rib) or double (thick pork chops, thicker, include 2 ribs each). Image source: Mastermeats.

We return to our little muscle. Depending on the size of the pig, the muscle can have between 400 & # 8211 800 g / piece. If the pound beats, it means it belonged to a monster. The ones I buy from a private butcher in Arad weigh about 600 g.

I usually prepare it whole, as I would show in the recipe above. Thinking about the readers' stories, I decided to present a variant of pork tenderloin in the shape of medallions. It happens. It is not a tragedy after all because if it adapts (reduces) the cooking time and these medallions will be juicy and tasty.

Saute carrots and green beans

It starts with the sauté: the cleaned and washed carrots are cut according to everyone's wishes, slices, cubes or sticks (julienne). Put to harden together with 50g butter in a pan, over low heat for a few minutes. It is always supervised not to burn anything. Lightly tempered carrots in butter cover with 1 cup of water and simmer until slightly softened but still crispy (al dente). Add the green beans and top with 1 cup of water. I also put half a teaspoon of sugar. It boils again. Be careful not to soften too much! Now is the time to season with salt, the 3 cloves of chopped garlic and a handful of parsley. Put the lid on and leave it aside until we make the medallions.

Muschiulet with quattro cheese cheese sauce

Muschiulet with quattro cheese cheese sauce. Pork tenderloin is an extraordinarily fine and juicy piece that does not require long cooking times. He prepares & # 8222in the minute & # 8221 and always helps me on days when I don't have much time. It is a crime to cook it for more than 20 minutes! And these only if it is the whole piece. It is enough to brown for a few minutes on all sides in a well-heated pan (with a mixture of butter and olive oil) followed by placing this pan for a few more minutes in the oven.

The muscle must have a reddish crust and a pink and juicy interior. In summer it can be grilled but under careful supervision so that it does not carbonize and become & # 8222sole & # 8221. Can be cooked as a whole piece (see here simple pork tenderloin) or medallions (3-4cm thick rounds).

Being a lean meat requires fat to fry. The most delicious muscle is the fried in a mixture of butter and oil (preferably olive). Because butter has a lower smoking point and risks burning easily, it is necessary to mix it with olive oil (which has a much higher smoking point).

Spices and crust can vary indefinitely. From the classic salt, pepper, cumin or fine Dijon mustard to the exotic lemongrass, turmeric, soy sauce or the noble dehydrated and chopped wild mushrooms, juniper berries, rosemary, thyme, garlic, breadcrumbs. To avoid carbonization of certain crust-forming components (eg breadcrumbs mixed with dehydrated mushrooms, mustard seeds, fresh flavored greens), they will be brushed on the muscles after it has been & # 8222sealed & # 8221 by frying in a pan before put in the oven.

Sauce on four cheeses (from 4 types of cheese) made by me is slightly different from the classic one based on a bechamel sauce (flour, butter, milk). Instead of flour I used a little food starch and reduced the amount of butter (the cheeses have enough fat). Instead of milk I used sour cream diluted with a little water. The sauce came out very fragrant, fluid and velvety. It can be added to any other type of lean meat (such as chicken breast, fish) or steamed vegetables. A delight!

Pork tenderloin with mushrooms and cream

Pork tenderloin with mushrooms and cream. What I love most about this recipe is that it is prepared quickly and with few ingredients. The pork tenderloin with mushrooms and cream can be prepared by anyone due to the ease with which it is prepared, you practically throw some ingredients in the pan and in a few minutes of waiting you get a culinary delight. I am waiting for you to convince yourself how simple and delicious this pork tenderloin is.

Ingredients pork tenderloin with mushrooms and cream:

  • 1 pork tenderloin (600 g)
  • 200 g fresh mushrooms
  • 1 suitable onion
  • 2 cloves of garlic
  • 50 g parmesan
  • 200 ml cooking cream
  • 1 tablespoon Dijon mustard
  • 3-4 tablespoons olive oil
  • 30 g butter
  • salt, pepper, thyme, green parsley.

Preparation of pork tenderloin with mushrooms and cream:

We cut the onion and the julienne mushrooms, the garlic into rounds, and the meat into suitable pieces. In a suitable pan put 3-4 tablespoons of olive oil in which we fry the meat for about 10-15 minutes until it browns well, during which time we turn it over.After frying, remove the meat on a plate with a napkin to absorb the excess oil.Put the onion and mushrooms in the remaining hot oil and leave them to harden until soft.Add the cream and bring to the boil. Then add the pieces of meat, mustard, parmesan, butter, garlic, season with salt, pepper and a little thyme. Let them boil together for about 10 minutes, until the preparation begins to take on a slightly yellowish color.When serving, add green parsley and, preferably, a little orange juice, which in my opinion fits the taste very well.

Complexity Preparation time Nr. servings
low 30 min
4 servings

Good appetite!

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Pork muscle or muscle?

Many people do not differentiate between these notions. Our housewives improperly call & # 8222muschi & # 8221 any piece of boneless (or low-fat) meat, starting with the pulp and ending with the back.

& # 8222Muschiulet & # 8221 is the popular term for the finest meat of pork or beef: paravertebral muscle (left and right of the spine). Each animal has 2 such muscles (a pair) and they can be recognized by their elongated, spindle-shaped shape. Pigs are thinner than beef, obviously. In English it is called & # 8222tenderloin & # 8221 and its finest end is the famous & # 8222Filet mignon & # 8221. The people of the muscle are also called "bunnies" or "fish" (depending on the area).

So, DO NOT try to apply this recipe to the case a boned leg (see here how the pulp is made), of a chop (see here how it's done) or a pig’s head (see the nape of the neck here). These pieces are cooked in a different way and have other cooking times.

I choose my pork tenderloin carefully, I prefer those that still have a thin layer of fat attached to the membranes and I don't season them with anything before cooking. I prefer to cook this kind of fresh meat, bought from a local butcher of great confidence (the butcher of the Tal family from Bujac). They have great pigs that provide a special, tender and juicy meat, be it pulp, nape, chop, chest or muscle. It doesn't compare to any meat in the supermarket! A muscle weighs about 500-600 g & # 8211 so it reaches 3 people at lunch (with 1-2 garnishes). Every time I buy 2 muscles and one goes to the freezer. This one has been frozen.

I'll leave you the recipe for pork tenderloin medallions in the pan & # 8211 see here.

And here's a pork tenderloin stuffed with sausage paste that is made by cutting pork & # 8211 recipe here.

Returning to the whole muscle: try this preparation at least once and you will not regret it! The meat actually melts in the mouth, it is soft, tender and tasty. Try not to cover the taste of meat with too many spices & # 8211 salt and pepper are enough. The butter will envelop this red piece with its aroma and will elevate it fantastically. A few fresh thyme leaves or a little Dijon mustard are enough to divert the classic version with salt and pepper. A feast!

  • 1 whole pork tenderloin (approx. 500-600 g)
  • 1 tablespoon olive oil
  • coarse salt
  • freshly ground black pepper
  • 40 g butter
  • Optional: fresh thyme, cumin seeds or powder, 1 teaspoon Dijon mustard, 1 clove of thinly sliced ​​garlic, etc.