Incredibly tasty and juicy, a dish is obtained, if among its ingredients there is a loin. Recipes are different. And they are preparing this product in many countries around the world.
The Koreka. Recipes of German cuisine
Very much in Germany like pork loin.Many dishes are prepared from it. They turn out to be fat and fragrant. For one of the recipes you need to take half a kilogram of the main ingredient, pork fat, a couple of onion heads, a few spoons of flour, a third of a glass of sour cream, 1 cucumber, pepper and salt.
To begin with, you need to salt and sprinklepepper. After that, it is fried in a pan on all sides until it turns rosy. The onions are cut on the same fat, cut into half rings. Add flour, sour cream. Everything is thoroughly digested. In this sauce put the loin and send it all to the oven.
A ready-made dish must be shifted to a plate. Top with a sauce sauce. And on the side dish you can serve a fresh salad of cucumbers.
Pork loin in foil
This simple dish can be made from 3 kg of loin,cream and vegetable oil, a small variety of dried herbs and salt. It is very important that the loin be on the bone. First you need to prepare the meat for baking. To do this, it is slightly trimmed and released from the film.
Vegetable butter is separately mixed(1.5 tablespoons) together with the weed. This mixture, as well as salt rubbed loin. It must be wrapped in foil, put on a baking sheet and sent to the oven. Literally 40-60 minutes and the dish is ready. The ideal garnish will be boiled or chopped beans.
The Koreka. Recipes with vegetables
Pork loin dishes fit very well withvegetables. Therefore, tomatoes, cucumbers, peppers are often served as a garnish. Sometimes, recipes assume the connection of vegetables and meat directly in the cooking process. One of these dishes requires for its creation a half kilogram of loin, sweet pepper, zucchini, eggplant, some cheese (gorgonzola), asparagus, a couple of tomatoes, 50ml of wine (white and dry), and a demi-glaze sauce (it must be purchased in store).
Pepper, as well as eggplant and zucchini should be cut into cubes. At the same time, in a frying pan, the loin is fried in oil. There, too, vegetables are poured out, and after a minute or two wine is added.
As soon as the vegetables are fried, it enters the frying panasparagus and cheese. After that, another 10 minutes, the whole dish is fried. At the end of the top are placed tomatoes, which are cut into circles. In addition, a sauce is added. And now, the dish is ready to decorate the festive or dining table.
Cream in batter
Very rich in vitamins and essentialsmicroelements of meat, especially pork loin. Recipes for its preparation can be very original. For example, the original dish is made in battered soy sauce. To do this, it takes a half kilogram of loin, 2 eggs, a quarter of a glass of soy sauce, 30 g of flour, a slice of garlic, dried parsley and a little sunflower oil.
In a bowl, eggs, sauce and flour are beaten.The main thing is that there is not a single lump. There, too, add greens and crushed garlic. The koreika is cut into several serving pieces, which are well beaten. They are dipped in the dessert, and then fall into a frying pan, where they are fried on all sides.
Pork loin with prunes
A simple and spectacular dish will amaze all guests.You need to prepare a kilogram of loin, 200 g prunes, a little flour and salt. Meat is rubbed with salt and breaded in flour, and then fried until crusted. Then the pork is put into a baking dish, sprinkling with pre-fat from the frying. In the oven, the meat is baked for half an hour. Then the form is taken out and the washed prunes are laid around the loin. Another 15 minutes in this form the dish is baked again. After that, it can be served on the table in all its glory.
