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Pork fillets with balsamic sauce

Pork fillets with balsamic sauce

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Fry the meat in a little oil in a pan. When it is browned, take it out and set it aside. Pour vinegar, meat juice, lemon juice, crushed garlic, salt, pepper into the pan. Stir and bring to a boil. Then thicken the sauce with starch and keep the mixture on the fire for about 5 minutes. At the end, place the pieces of fried meat in the pan and let it simmer for about 10 minutes.

The sauce is delicious, sweet and sour ... A wonder!

How to make mushroom sauce with sour cream?

I reduced the flame under the pan in which I fried the chops and added the onion and garlic in it, along with a small piece of butter. I hardened the onion for about 2 minutes until it became translucent, without burning it. I poured 30 ml of cognac and slightly increased the flame. You can also flambé onions if you want. Cognac gives a fabulous aroma to this dish and also helps to deglaze the pan - that is, to detach the small fragments left over from frying the meat.

I quickly squeezed a little lemon juice (about 1 tablespoon) and shaved a little peel. I added them too. I experimented with this thing with lemon and mushrooms about 2 years ago when I made some pasta with zucchini and mushrooms - recipe here. It's a phenomenal combination!

What great flavors! I cooked the onion and garlic for another 1 minute. I added the mushrooms and increased the flame under the pan. I seasoned everything with salt and pepper and I hardened the mushrooms. First they left their water and then it partially evaporated. This stage lasted 8 minutes, during which time I occasionally stirred in the pan.


Foodblogger at Savori Urbane. #savoriurbane

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Pork tenderloin and mushrooms in cream sauce

Frying pan ready in 10 minutes. Contains pork medallions and champignon mushrooms quickly prepared in a pan, wrapped in a creamy cream sauce and soy sauce.

Pork steak with sauce

When you do something simple, it seems that it won't turn out good enough, but the result is the opposite :), most of the time. Fast, few ingredients, extremely good! A pork steak and sauce that you can quickly prepare for guests, which does not keep you too long in the kitchen but gives you time to spend with your loved ones.

  • 800 g pork chop / pork pulp
  • 4-5 tablespoons soy sauce
  • 4-5 cloves garlic
  • 1/2 teaspoon buoy
  • 300 ml tomato juice (I had prepared at home)
  • 30 ml oil (olive oil)
  • the water
  • salt
  • pepper

Method of preparation

Cut slices about 1 cm thick

Place them in a heat-resistant tray in which you put the oil. Put the soy sauce on them.

Mix in a bowl the tomato juice with a little water (depending on how thick the sauce is, to make it thinner) crushed garlic, paprika and pepper. Pour the mixture over the meat.

It is not necessary to add salt, the soy sauce is salty enough.

Cover the tray with aluminum foil and put it in the oven at 200-220 degrees for 50 minutes.

Remove the foil, lower the temperature to 180 degrees and leave until the sauce is low and slightly thickened.

Serve with puree, rice, or plain, with a beetroot salad with horseradish.

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- 1 box of frozen Alaska cod fillets (4 pieces-400 g), 100 g of pomegranate seeds, 1 tablespoon of honey, 1 teaspoon of lemon juice, 2 teaspoons of Asian fish spices, 1 teaspoon of food starch, 2 tablespoons of oil, salt

Thaw the fish, drain well, sprinkle with spices and teaspoon of salt. Put the pomegranate seeds in a saucepan, add the honey, lemon juice and simmer for 2 minutes. Pass with a blender, pass the composition through a thick sieve and put on the fire for 2 minutes. Add the starch and stir continuously for 1 minute.

In a Teflon pan, heat the oil over medium heat, put the fish, cover with a lid and cook for 3 minutes. Turn on the other side, cover and keep on the fire for 2 minutes. Put the pomegranate sauce on each piece of fish, cover with the lid and cook for 2 minutes. Serve immediately.

Good appetite! (if you liked it leave a comment)

Pork tenderloin with plum sauce

A pork tenderloin is sometimes exactly what we need to feel satisfied and fulfilled, isn't it? We make it in the oven with potatoes and green apples. And to put an end to "I", we will serve everything with a sauce of prunes and white wine, made in butter with mustard and vegetable soup.