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Pork muscles with vegetables and balsamic vinegar

Pork muscles with vegetables and balsamic vinegar


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Heat the oil in a deep frying pan.

Put the meat and brown it on all sides.

Add onion, chopped garlic and sliced ​​carrots.

Add the peas and sauté for 5 minutes.

Dilute the veal stock powder and the tomato concentrate in a glass of hot water and pour over the vegetables.

Add salt, dried thyme pepper and a bay leaf.

Pour balsamic vinegar over the meat.

Let it boil over a suitable heat and cover for 30 minutes. Check for more water.

After this time, I took out and cut the steak into slices.

Reduce the sauce if necessary and add a tablespoon of soy sauce.

Put the meat slices and cook with the sauce and vegetables for 5 minutes.

Serve the meat with vegetables and sauce accompanied by mashed potatoes.

Good appetite!




Instructions

Pork muscles with walnuts and sage. A recipe with walnut crust flavored with sage and honey sauce that can be served as an appetizer in the morning but also as a main course at lunch.

The muscle is cleaned and seasoned with salt and pepper. Put it in a bowl in which a few tablespoons of olive oil are added, a little lemon juice, a few sage leaves are thrown and it is left to rest for 2 hours.

Pour a little oil into a non-stick pan and heat. The cutlet is removed from the bowl, drained and fried for a few seconds on all sides together with the sage that will spread the flavors. Remove the muscle from the pan and place it in an oven-resistant pan greased with butter, pour a cup of water into the pan in which the chop has browned, then pour into the pan and sprinkle with balsamic vinegar on top. Wrap in baking paper and foil then bake in the oven for 60 minutes. From time to time grease the meat with its own juice.

Remove the meat from the oven when ready and grease with honey then roll in finely chopped or ground walnuts. Put the tray for a few more minutes in the oven to brown a little walnut and serve with lettuce and arugula or sliced ​​for breakfast. It is much healthier than the one bought and processed. Good appetite!


Pork tenderloin with vegetables in balsamic vinegar and celery puree

You like pork steak, but do you want to cook it differently than in the classic way? Maybe this recipe for Pork Muscle with vegetables in balsamic vinegar and celery puree can inspire you. It's delicious!

Pork tenderloin with vegetables in balsamic vinegar and celery puree

You like pork steak, but do you want to cook it differently than in the classic way? Maybe this recipe for Pork Muscle with vegetables & icircn balsamic vinegar and celery puree will inspire you. It's delicious!

Ingredients for Pork tenderloin with vegetables & icircn balsamic vinegar and celery puree

  • 5-600 g pork tenderloin
  • 100 ml of balsamic vinegar
  • 200 g red onion
  • 200 g carrots
  • 1 link baby carrots with leaves
  • 150 ml of olive oil
  • 150 ml of semi-dry white wine
  • 150 ml orange juice
  • 400 g celery
  • 150 g potatoes
  • 100 g apples
  • 100 g butter
  • 200 g of Dijon mustard with seeds
  • Salt
  • Pepper
  • Nutmeg
  • Thyme
  • Sage
  • Coriander seeds
  • 500 ml beef broth or concentrated beef cubes

Preparation Pork tenderloin with vegetables & icircn balsamic vinegar and celery puree

The pork tenderloin, shaped, cut in half and pull into the pan & icircn 100 ml of olive oil.

After it has browned on all sides, remove it and let it rest.

Cut the onion into juliennes and fry the icing oil that was pulled in the pan.

Carrots are sliced ​​round and added to harden over onion.

After the onion has become glassy and the carrots have penetrated, add the balsamic vinegar, leave for about 10 minutes and add the pork tenderloin which has been cut into rounds.

Add sage, thyme and wine.

When the wine has evaporated and the sauce has thickened, it rises from the heat.

Baby carrots are boiled together with orange juice and coriander seeds.

After boiling, cut them into a fan shape and place them on top of the celery puree.

In a bowl with enough water, boil the salt, celery, potatoes and apple, which have been previously cleaned and cut.

After they have boiled, drain the water, add the butter and pass it through the blender, until the puree becomes creamy.

Season with salt, pepper and nutmeg, to taste, add the Dijon mustard and place on a plate next to the pork tenderloin.


Slow cooked steak with balsamic vinegar

Steaks, ahhh, steaks! I admit, I love steak of any kind and today we prepare together Slow cooked steak with balsamic vinegar, in slow-cooker Crock-Pot 4.7l digital. Slow cooked meat is my favorite & # 8211 remains extraordinarily juicy, no matter what type of meat is used and the meat is so tender that it falls off the bone and you actually feel it melt in your mouth!

Slow Cooker Crock-Pot 4.7l digital entered the life of our family more than 6 years ago and is used at least twice a week. It is wonderful because we enjoy the benefits of slow cooking & # 8211 food is cooked at low temperature for a long time and thus retains not only its colors but especially its nutritional properties.

As for the meat cooked slowly, it has an intense taste, it remains juicy although it is cooked in a little liquid. It does not burn, it does not stick to the pot, it must not be followed. Do the same with soups or stews: put the ingredients in the morning Crock-Pot and at noon we have the food ready, with 0 effort on my part. In addition, at the end of the cooking time, the appliance automatically enters the & # 8220keep warm & # 8221 mode, which keeps the food warm until serving time. The display is electronic and intuitive, very easy to use.

You can find many recipes both on the Crock-Pot Romania website and here on the blog, I leave you some suggestions below, click on each title to access the recipe:

Steak cooked slowly with balsamic & # 8211 Everything you need to know about the recipe

  • as I wrote in the video recipe for slow cooked steak, you can use your favorite type of meat. I chose the turkey pulp as a steak idea for Easter, because Luca and Luna don't eat lamb. But, using the same recipe, you can prepare lamb (leg or ribs), goat, rabbit, but also pork steak in one piece (neck, chop, shoulder, muscle).
  • together with the slow cooked steak we prepare a special marinade, based on balsamic vinegar. It is full of flavors and spices and, due to slow cooking, they blend well with vegetables and meat.
  • we have a seemingly simple garnish: new potatoes cut into quarters and carrots, but, due to the way they are cooked and the marinade based on balsamic, the vegetables look caramelized and have a wonderful taste! Even if they stay in the Crock-Pot for 5 hours, the vegetables keep their texture very well!

Together with Crock-Pot Romania we have prepared a special discount code - TEO10 & # 8211 that you can use in the shopping cart on www.crockpot-romania.ro!

Ingredients for 6-8 servings of slow cooked balsamic steak:

  • 1 kg of potatoes
  • 2-3 carrots
  • 2 turkey legs
  • 80ml olive oil
  • 150ml balsamic vinegar
  • 2 teaspoons mustard
  • aromatic herbs (oregano, basil, rosemary)
  • 10-15 cloves garlic
  • 4 green onion threads
  • 1/2 teaspoon cinnamon
  • 200ml chicken / beef soup

For how to prepare the recipe for Steak cooked slowly with balsamic, click PLAY in the window below!

Together with Crock-Pot Romania we wish you a quiet and tasty Easter with your loved ones! May you be the best!


Pork tenderloin with salad

ingredients
2 pork tenderloins, 3 pieces of smoked pork sausage, 1 kg of potatoes (salad potatoes)., 1 large salad., 1 lime (for juice). less, I put 2 tablespoons), 4 endives., 1 bunch of radishes., 6 or 7 sticks of surimi., 3 or 4 tablespoons of extra virgin olive oil., salt, freshly ground pink pepper, dried tarragon, rosemary. , dried vegetables (these vegetables can be found at organic stores).

Difficulty: low | Time: 1h 10 min


Grate pork

Ingredient:

- 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!


Pork chop with fennel and baked vegetables

Because I really like cooking, I also like new experiences and whenever I cook something I try to make something different than before and that's how I created this recipe for Pork Chop with fennel and baked vegetables.

1 teaspoon fennel seeds

1 tablespoon butter + 1 tablespoon oil

I deboned the pork chop and marinated it in soy sauce, paprika, curry and left it to marinate for about 3 hours.

In the meantime, I prepared the vegetables, unwrapped cauliflower and broccoli in the right size bouquets, and cut the carrots into pieces of about 3-4 cm.

I placed the pork chop in a tray in the middle of the tray, and around it I placed the vegetables.

I sprinkled over the vegetables and a little salt, I cut the garlic into slices and put it in the pan, the butter and the oil, I crushed the fennel seeds in a mortar and I sprinkled them over the vegetables and meat and I put a sheet on top of the tray of baking paper soaked well in water and then squeezed.

With the help of baking paper, I sealed the tray well so that both the vegetables and the meat could penetrate well.

10-15 minutes before turning off the oven I took the baking paper and grated some smoked cheese over the vegetables and put the tray in the oven for the cheese to melt and make a good and beautiful crust over the meat and vegetables.


Pork muscles with vegetables and balsamic vinegar - Recipes

You can accompany it with a good mashed potato.


Ingredients: 4 -6 servings
1 pork muscle 600 g (from your butcher)
1 red onion
4 carrots
1 clove of garlic
200 g peas
25 cl of water
1 tablespoon veal powder
2 tablespoons tomato paste
2 tablespoons oil
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
20 cherry tomatoes
salt, pepper, paprika
thyme, laurel

Method of preparation:

Heat the oil in a deep frying pan.
Put the steak and brown it on all sides.

Add onion, chopped garlic and sliced ​​carrots.


Add the peas and cook for 5 minutes.

Dilute the veal stock and the tomato concentrate in a good glass of hot water and pour over the vegetables.

Add salt, dried thyme pepper and a bay leaf.

Pour balsamic vinegar over the meat.

Let it boil over a suitable heat and cover for 30 minutes. Check for more water.


After this time I took out and cut the steak into slices.

Reduce the sauce if necessary and add a tablespoon of soy sauce.

Put the meat slices and cook with the sauce and vegetables for 5 minutes.


Today I propose this pork stew with puree. In the puree I put butter, sour cream and parmesan. It is a slightly more special food. You can make the puree classic, as in this recipe. I also added the above mentioned: milk and parmesan. Thus, the puree turned out even tastier. Each as he believes or with what he has at hand. Don't forget to buy / use a good, dry or semi-dry red wine. This dish is very similar to Hungarian goulash. Let's see what it's all about.

Cut the meat into cubes, with a side of 1.5 cm. We fry it in a pan deeper in a few tablespoons of sunflower oil. Let it brown a little (without drying it) then add the chopped garlic, stirring constantly. Be careful not to burn the garlic! It becomes bitter if it is fried too long :)

Add the canned tomatoes (the tomatoes should be cut into cubes), the teaspoon of sugar and the balsamic vinegar cream, put the lid on and let it simmer for approx. 45 minutes.

We try the meat with a fork. If the fork enters easily, it means that we can add the glass of wine and two, three sprigs of thyme, which we will remove after a few minutes. Season with salt, pepper and a little dry chilli given through the grinder.

Mashed

We clean the potatoes and wash them well. We cut them into cubes and put them in boiling water. Add a teaspoon of salt to the water. Let it boil for approx. 30 minutes on the right heat. After the potatoes have boiled, drain the water.
We start crushing the potatoes. We can use a fork if we have no other tool. Add butter, parmesan and sour cream. Depending on how creamy we want it to come out, add warm milk. We add salt to taste. This stew goes very well with pickles.
I wish you good appetite!


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Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors

Cutlet recipe breaded with apples and quince at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen

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Video: BETTER THAN TAKEOUT AND EASY - Pork Stir Fry with Celery 芹菜炒肉 (May 2022).