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Grilled pork tenderloin

Grilled pork tenderloin

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Peperonata I think would translate into Romanian peppers :)) I ate the first time I was on vacation in Italy, although I was skeptical at first, I thought it would not be very tasty. But I was surprised by the sweet / sour taste of the dish. I searched the recipe on the internet and since then I have been making or putting my mother to make it, either with chicken schnitzel or pork. It's something else, but if you eat once you will definitely want more :))

  • 4 slices of pork muscle
  • salt, pepper for meat or spices for grilling
  • 6 larger yellow and red peppers
  • 1 onion
  • 3 cloves of garlic
  • 200 ml of tomato juice
  • salt
  • pepper
  • 4 tablespoons olive oil
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 200 ml of hot water

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled pepperoni with pork muscles:

Cut the onion and cook with the garlic in the 4 tablespoons of olive oil. After a few minutes, put the peppers cut into larger equal pieces and let them cook for about 10 minutes. Then add the tomato juice, salt, pepper, vinegar and sugar and about 200 ml of warm water. Let it boil for another 15 minutes. The peppers must remain slightly crispy and not soften very much.

Season the meat and place it in the hot grill pan.

Good appetite !!!

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Grilled or grilled pork muscles

Grilled or grilled pork muscles is a simple and quick recipe that you can prepare at home, at the grill pan or on the grill.
For this recipe I tried the sachet of grilled meat spices from Vegeta, a mixture with subtle flavors, perfect for any barbecue. I didn't have to add anything to the meat, not even a little salt. I also liked that there was no need to leave the meat in the fridge overnight, 30 minutes were enough for the aroma of the spices to penetrate it well.
As a side dish I chose a steamed rice flavored with lemon and parsley, and for the salad I opted for a seasonal salad.

Pork muscle rolls in sweet crust

Pork is my husband's favorite, and I like it because I can experiment with different recipes. everything always comes out extremely tasty. This week I tried something more special, and I took advantage of a piece of fresh pork muscle, which inspired these rolls, perfect for a festive meal:


1 large piece of pork muscle or pork leg
1 piece of smoked peasant ham
a glass of sour cherry
1/4 cup of honey
olive oil.

1. Cut the pork muscle into thin slices lengthwise. Cut the garlic and ham into thin slices.

2. On each slice of meat put 2 slices of ham, slices of garlic and a thin slice of cheese. The ham has the role of softening the meat, so that the steak does not come out dry.

3. Wrap the rolls, tie them with kitchen thread well and season them with salt, pepper and paprika.

4. Put them in a pan, in which you put 2-3 tablespoons of olive oil. Grease them on all sides with honey.

5. In the pan add the potatoes, pieces of ham, half a glass of sour cherry poured over the meat and fill the pan with water so that it covers the potatoes.

6. Put the tray in the hot oven, let it cook for an hour and a half. Every half hour he turns the rolls, on the last turn he adds the rest of the cherries.

Ingredients for grilled vegetables seasoned with vegetables:

  • a whole piece of pork muscle 900-1000 gr
  • 2 teaspoons with dried thyme tip
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 2 matching eggplants
  • 3 zucchini
  • 150 ml of olive oil
  • 4 cloves of garlic
  • 1/2 teaspoon oregano
  • 2 tablespoons chopped parsley

How to make grilled pork tenderloin

Pork muscle it is fragile and weak, and to give it a better taste we will keep it for some time (about 15 minutes before cooking) in a simple bait.

In a bowl will make a bait from soy sauce, olive oil, salt and pepper, mixing with a whisk, to be added pork tenderloin which was previously cut across into thick pieces of about 3-4 cm (not too thin, so as not to dry too much on the grill).

They will be placed on the hot grill and greased with bacon marinated pieces of muscle (drained of bait ), taking care to be returned to about 10 minutes, on each side.

Pork muscle on the grill will be served immediately hot, on a & # 8222movilita & # 8221 mashed potatoes, along with any kind of salad / vinegar donuts / pickled summer cucumbers etc & # 8230

Pork muscle can also be prepared as schnitzel.

Ingredients needed grilled pork muscles, yogurt sauce and spicy potatoes:

For muscles:

4 slices of pork muscle, 1 tablespoon oil, freshly ground pepper, paprika, marjoram, parsley, juice of half a lemon

For the garlic sauce:

1 yogurt 175 gr, 3 cloves garlic, a teaspoon olive oil, salt, ground white pepper

For spicy potatoes:

4-5 potatoes, pepper paste, sesame seeds, 1 tablespoon olive oil

Grate pork


- pieces of pork muscle - about 2 kg
- a quarter of a balsamic vinegar cane
- 2 tablespoons of fresh lemon juice
- 3 tablespoons of freshly chopped thyme
- half a teaspoon of salt
- half a teaspoon of freshly ground pepper
- 4 large peaches, cleaned and halved
- 6 cups of lettuce or aragula
- a teaspoon of brown sugar

Put each piece of muscle between 2 sheets of durable plastic and beat it until it reaches a maximum thickness of 1 cm.

Mix 2 tablespoons of vinegar, lemon juice, thyme, salt and pepper in a small bowl. Keep a tablespoon of the mixture. Put the rest of the mixture in a sealable bag. Add the pork, seal and leave to marinate in the fridge for an hour, twisting occasionally.

Heat the grill over medium heat, only halfway through the grill.

Place the peaches, with the middle side up, on a plate. Sprinkle the remaining 2 tablespoons of vinegar.

Take the pork out of the bag, wipe it with a paper towel, grease it a little with oil. Place the steak on the grill over a direct flame and let it cook for 6 minutes, browning it on all sides. Then put on the unheated side for another 20 minutes.

Place the peaches, with the middle side down, on the grill. Fry for 4 minutes or until softened and a slight brown tint. Turn them on the other side and cook for another 2 minutes. Cut each half of peach into 4 slices and the feast is ready!

Sprinkle a few salad leaves with the rest of the mixture, stirring to cover well. Then tastefully arrange on a plate: aragula, delicious slices of peach and, of course, fabulous Grate pork sprinkled with a little brown sugar!

This one pork steak has all the ingredients and flavors needed to revitalize a barbecue party! So invite your friends and prepare them for the big surprise of the day!

How to make breaded pork muscle, grilled

Pork muscle (can be left with that layer of fat, if any) will be cut into 3-4 pieces, seasoned with a mixture of: dried thyme, salt, pepper, and with the tip of a knife a place will be made in which it will be placed pieces of smoked bacon and thin slices of garlic.

On a well-heated courtyard grill / grill of the apartment will be put pieces of pork muscle prepared in advance, turning them often on all sides (possibly sprinkled with a little water) until well penetrated.

Careful: the grilled pork muscle will be grilled during the guests' appetizers, and we, as the host, will take care of the barbecue, while enjoying a glass of wine and having pleasant conversations about the wonderful winter holidays.

When, pork muscle is ready, will be served immediately with baked vegetables / french fries and with gasket salads of your choice.

Video: #24 grilovaná panenka s mandlemi a medem (August 2022).