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Ghebe stew and pork tenderloin

Ghebe stew and pork tenderloin

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Put a saucepan with olive oil on the fire, add cleaned and finely chopped red onions.

Cut the pork tenderloin into slices, season with salt, pepper and oregano to taste, 2 cloves of finely chopped garlic and a few drops of olive oil. Rub the meat with the spices and refrigerate for 15-20 minutes. After the onion is cooked, add the meat and cook together. Add the julienned bell pepper, peeled and diced tomatoes, 1 glass of white wine and leave everything on the fire until the meat is almost ready.

Then comes the turnip greens (if they are too big, cut them in half), let them penetrate for 10-15 minutes, add 2 cloves of finely chopped garlic, the eggplant peeled, cut into cubes and add to the pan with 1 glass of white wine. Season to taste with salt and pepper, add sour cream diluted in a little water (if it is too thick), finely chopped parsley.

Good appetite!


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Pork muscles with avocado

Pork muscles with avocado from: pork muscles, wine, oil, garlic, rosemary, mango, avocado, thyme.


  • 1 kg of pork muscle
  • 50 ml oil
  • 50 ml white wine
  • 5-6 cloves of garlic
  • salt and pepper
  • rosemary
  • 1 mango
  • 1 avocado
  • thyme
  • 1 lemon

Method of preparation:

The meat is cut in three lengthwise, braided in three and caught with toothpicks.

Season the muscle, place in an oven tray and grease with oil. Add oil, wine, a glass of water and salt to the pan.

Cover the tray with foil and bake for 1 hour. Then remove the foil and let it brown. Sprinkle the meat with the juice from the pan.

Pork tenderloin with baked potatoes and ghebe sauce

OK, it's not the happiest combination for those who eat healthy or stick to who knows what diet - recommended by the neighbor's brother-in-law of a second cousin just returned from… (complete with any country), but it's perfect for eaters everywhere.

Again, the main raw materials are those that are usually forgotten in Romanian freezers.

What do you need?

  • A whole piece of pork muscle (300 - 400 g are enough for a lunch for two)
  • 5 - 6 whole garlic cloves, peeled
  • 4 whole shallots, cleaned (if you can't find them, there are no bathrooms, you can replace them very well with some large chives or even with an onion cut into quarters)
  • a large cup (250 mL) of dry red wine from the winery
  • a tip of cinnamon knife
  • salt and pepper to taste
  • 4 - 5 suitable potatoes, peeled and cut lengthwise into thick slices (quarters)
  • a cube of butter
  • a teaspoon of oregano
  • 2-3 tablespoons of olive oil
  • ½ kg of frozen ghebe (in season you can use fresh ones, but the labor is high and not justified)
  • a small box (200 g) of cream with 35% fat
  • a bunch of green parsley.

How do you proceed?

  • In a pan greased with olive oil, place the muscle seasoned with salt, pepper and some cinnamon, garlic and shallots.
  • Pour a cup of red wine on top, cover the contents with baking paper well soaked in water and place in the preheated oven at 200 ° C.
  • After 30 minutes, turn the meat, reheat the baking paper that covers the tray and put it in the oven for another 15 minutes, then remove the “coating” and leave it for another 10 - 15 minutes on low heat (170 - 180 ° C ) to brown.
  • While the meat is cooking, peel 4 - 5 suitable potatoes, cut them into quarters and place them in a tray with a lid greased with butter. Season with salt, pepper and oregano and bake (cover) for 40 to 45 minutes.
  • If you have a large oven or use small trays, you can bake potatoes in parallel with the meat, saving time.
  • Put a tablespoon of olive oil in a pan and turn over the frozen ghee, cover with a lid and let it boil in its own water.
  • When the liquid has dropped enough, season with salt and pepper.
  • Add the cream and bring to a boil. The more fat the cream has, the tastier the sauce will be!
  • Add a good handful of freshly chopped fresh parsley, bring to a boil and the sauce is ready.

A Mouton Cadet production 2008, served at 14 - 16 ° C (the bottle is opened 45 - 60 minutes before tasting, to release the flavors) goes very well with this preparation.

Have fun and see you healthy again!

Here's how easy it is to make a recipe for pork tenderloin braided with bacon!

Slice each piece of pork tenderloin in three, but leave one end whole and beat the three slices lightly with the slice hammer.
From spices, a little oil and salt, we make a sauce with which we grease each slice of muscle.
We slice the bacon as thin as we can.
We clean the garlic and cut it into small pieces.

Leave a few cloves of garlic in the peel and add them to the pan, among the meat.
We weave the three pieces of muscle and place slices of bacon and pieces of garlic among the braids.
Put oil and water in a pan, place the pork tenderloin and bake at 200 degrees for 50 minutes.
From time to time we turn the pork muscle from side to side and sprinkle it with wine.
5 minutes before turning the oven, I greased the slices of muscle with a little sweet ketchup.
It comes out very fragile and tasty!

How to make pork tenderloin with mushroom filling in the oven

Pork tenderloin / pork leg, it will be split in two with the help of a sharp knife, then it will be beaten with a schnitzel hammer, greased and seasoned on both sides (inside and outside) with butter and salt, ground pepper and paprika / buoy dulce, to be transferred to a baking paper greased with oil (to make it easier to roll).

On pork tenderloin / prepared pork leg beforehand, it will be put mushroom composition obtained, sprinkled on top grated cheese, then rolled tightly with the help of the baking paper and tied with cotton thread (sailor knots) all around.

Rosemary thread will stick in rolled muscle (for flavor), then greased again with oil and paprika / paprika.

Thus rolled, pork tenderloin will sit in a Jena pot / ceramic / square tray anointed with butter / vegetable oil, then poured white wine mixed with water (possibly you can add some potatoes cut into quarters ) and covered aluminum foil vessel, put in the preheated oven at 190 degrees for about 60-80 minutes (to cook the pork well), checking from time to time so as not to lower the liquid too much, it is possible to add another cup of hot water.

With about 20 minutes before the end of cooking, aluminum foil will move away to leave fillet to make a rumen face, aspects.

Pork tenderloin stuffed with mushrooms it will be left to rest, after it has been taken out of the oven and the cotton thread has been removed, then portioned in thick slices and served with the sauce formed on a plate at the festive table.

Pork tenderloin in dough

There are many Recipes which I cook out of pure intuition, without reading the recipe somewhere. The recipe for muscle in dough, I adapted it after a delicious steak that I ate on a trip, and that remained in my mind. I tried to remember what ingredients it had and I reconstituted it as best I could.

To make pork tenderloin in dough you need only a little dexterity, a touch of inspiration and:

& # 8211 500 gr French puff pastry dough
& # 8211 a large piece of muscle fillet
& # 8211 an onion
& # 8211 400 gr of mushrooms
& # 8211 2 tablespoons sour cream
& # 8211 2 carrots
& # 8211 a yolk
& # 8211 salt and pepper
& # 8211 little oil

To start, heat the pan with a little oil and brown the pork muscle well on all sides. Of course, we wash the meat first, clean it of the ribs and salt it well. While our muscle is being tanned in the pan, blender the mushrooms together with the onion and carrots, so that it almost becomes a paste. When the muscle is browned, take the beauty out of the pan and let it cool. In the oil in which we fried the muscle, heat the onions, mushrooms and carrots. They will harden quickly, just keep the mixture on the fire for about 5 minutes. Then add sour cream, salt and pepper to taste.

Spread the puff pastry dough, grease with mushroom paste and sour cream, place the muscle over it, cover it with the dough and then grease it with a yolk, then put it in the oven for about an hour, on the lowest step of the oven. You will notice when the muscle is ready, if you insert a toothpick deep into the muscle, through the dough… and it comes out clean.

CAREFUL: this is a little steak in the blood, but it depends a lot on the thickness of the muscle. Mine was thin and penetrated very well from browning. But if it is very thick, it can be put in a tray with a little water and put in the oven after browning, before being put in the dough.

We served it with mashed potatoes (which we made with parsley butter, a very good choice, a tasty butter prepared by Napolact) and hot pickles.

Video: Χοιρινό με ριγανάτη σάλτσα u0026 μπύρα. DoT


  1. Gwawl

    Interesting site, but you should add more information

  2. Jutaur

    UH !!!

  3. Doran

    Well said.

  4. Lawly

    I congratulate, this very good thought has to be precisely on purpose

  5. Gorn

    mmyayaya… .. * thought a lot *….

  6. Ramey

    What a touching sentence :)

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