How much to fry pork tenderloin. Pork tenderloin dish in a pan. Cooking jerky

Pork tenderloin is considered the most tender, soft and dietary meat. It cooks quickly and always tastes great.

We offer a couple of recipes for delicious dishes from pork tenderloin that you will certainly like.

How to quickly and deliciously cook pork tenderloin in a pan?

Ingredients:

pork tenderloin - 540 g;
refined sunflower oil - 65 ml;
freshly ground black and allspice - 1 pinch each;
coarse salt - 2 pinches.

Preparation

Rinse fresh pork tenderloin with cool water. Wipe off the moisture with napkins, cut the meat across the fibers into slices about one and a half centimeters thick and beat them off a little, hitting each piece covered with cling film several times with a culinary hammer.

Heat unscented sunflower oil in a heavy cast-iron pan and put slices of tenderloin in it. Let the meat brown for a couple of minutes on each side. Then we put the food on a plate, add salt and pepper it with two types of ground pepper and can serve, adding, if desired, fresh vegetables or simply seasoning with sauce.

How to cook delicious pork tenderloin in the oven?

Ingredients:

pork tenderloin - 540 g;
- 70 g;
grain mustard - 40 g;
lemon juice - 40 ml;
sunflower oil without aroma - 40 ml;
garlic teeth - 4 pcs.;
a mixture of Italian dry herbs - 2 pinches;
coarse salt and freshly ground black pepper - to taste.

Preparation

First, we will tell you how to deliciously marinate pork tenderloin. To do this, rinse the meat with cool water, wipe it off with a towel and season the chunk with coarse salt, pepper and dry aromatic Italian herbs. Rub the spicy mixture over the entire surface of the pork and leave for a few minutes. Meanwhile, mix the grain mustard with honey and lemon juice, add the peeled garlic teeth pressed through a press and stir. Rub the pork tenderloin with the resulting spicy mixture and place it for a couple of hours in a container suitable for pickling.

Over time, we spread the meat together with the marinade on a double-folded piece of foil, seal it as tightly as possible and place it on a baking sheet heated to maximum oven temperatures. After ten minutes, lower the temperature to 180 degrees and bake the pork tenderloin for another twenty minutes. Now we unfold the foil and let the meat brown for another fifteen minutes.

The food can be served both hot, by cutting it into portioned slices, or as a component of cold cuts. In the latter case, let the meat slice cool and cool it additionally for several hours in the refrigerator.

Pork tenderloin is a very soft and juicy meat, the dishes from which come out simply delicious. How to cook delicious pork tenderloin, read below.

Pork tenderloin in foil in the oven

Ingredients:

pork tenderloin - 500 g;
natural honey - 2 tbsp. spoons;
granular French mustard - 3 tsp;
freshly squeezed lemon juice - 40 ml;
garlic - 2 cloves;
olive oil - 40 ml;
salt;
pepper.

Preparation

Salt and pepper the washed and dried pork tenderloin. For the marinade in a small container, mix lemon juice, olive oil, honey, mustard and a pinch of pepper. Pass the peeled garlic through a press and add to the mixture. Knead everything thoroughly.

Now we return to the meat: we place the prepared tenderloin in a heat-resistant container lined with foil, pour the marinade on top. Then we wrap the meat tightly with foil and leave for 30 minutes to marinate. After the time has elapsed, we send the form to the oven and bake for half an hour at 200 degrees. After that, open the foil and bake the meat until golden brown, periodically pouring sauce over it. Serve baked pork tenderloin with fresh vegetables.

Pork tenderloin medallions

Ingredients:

pork tenderloin - 600 g;
vegetable oil - 40 ml;
bacon plates - 8 pcs.;
green onion stalks - 4 pcs.;
- 200 ml;
flour - 1 tbsp. spoon;
fat cream - 200 ml;
- 1 tbsp. spoon;
salt;
spices.

Preparation

We immediately heat the oven to 180 degrees. We put the pan on the fire. Cut the pork tenderloin across into 8 pieces. We wrap each of them with a strip of bacon. We fasten it with a toothpick or tie it with a thread 2-3 times. Salt, pepper and press the pieces a little against the cutting board with the palm of your hand. Pour butter in a frying pan and fry the pork pieces in bacon for 3 minutes on each side. Place the fried meat in a mold, cover with foil and put in the oven for 20 minutes. For the sauce, chop the onion, put half in the pan where the meat was fried. Pour flour there and heat it over medium heat for about 1 minute, stirring occasionally. Now pour in the apple juice and bring to a boil. Add cream, mustard and stir thoroughly. Reduce the fire and let the sauce thicken a little. We free the finished medallions from threads and toothpicks, put them on a dish and pour over the sauce.

Due to its very high fat content, pork is considered to be the most nutritious food. However, pork tenderloin is not at all related to this statement. Cooking recipes, of which there are countless numbers, from time to time make it look like a purely dietary food. And how can the most delicate red meat be harmful, especially in the presence of protein compounds participating in the transport chain for the delivery of oxygen to the most peripheral parts of the body?

Fried pork tenderloin

This will require

What does pork tenderloin love? The recipes are simple, that's what. Everything will be here at once, for the side dish as well. Two hundred grams of pork tenderloin - a plump medallion, preferably, but a cylindrically elongated one is also suitable, a red, large and fleshy tomato, black pepper, a quarter of a red onion, olive oil, lemon juice, salt and a raw egg. Abundant, isn't it? But what an exquisite and hearty breakfast will be for a big, strong and healthy man!

Preparation

So, first you need to salt and pepper a piece of pork. Generously! At the same time we put a saucepan for boiling eggs and a frying pan for frying meat on the fire. Pour olive oil into the pan and wait for it to heat up enough. It is necessary to fry the meat in a crusting pan for about ten minutes on both sides (or from all sides, depending on which piece). Boil the egg after boiling for four minutes until soft-boiled or seven minutes to be hard-boiled. While the meat is fried, prepare the side dish. Chop the onion as thin as possible, add salt and lemon juice to fight off the bitterness and smell. Anyone who likes it hot or is not afraid to smell sweet in the morning on the subway can save a lemon for another occasion. Chop a tomato to the onion, spoil it all with olive oil, salt, pepper. So put it on the ceremonial morning plate: a beautiful piece of fried meat, a tomato and onion salad, and for decoration - a broken egg, also spoiled with salt and pepper. Here's a light pork tenderloin. Recipes, too, I must say, are not difficult.

Baked pork tenderloin

This will require

One pork tenderloin, soy sauce, freshly ground black pepper and chopped chili, Provencal herbs, olive and butter, leeks, chives, honey, salt, rosemary, thyme and sage - on a sprig, black peppercorns, a glass of white wine.

Preparation

Cut the tenderloin into two centimeter medallions, sprinkle with pepper and herbs, cover with soy sauce and olive oil. Let it marinate for a couple of hours in the refrigerator. Cut the leek into cylinders of three to four centimeters, and chop the greens as finely as possible. In a saucepan, sauté the white part of it in butter until softened, then add the green one along with the peppercorns. Salt. We pour wine. We evaporate the alcohol and collect this fragrant sauce to the end: a couple of chili rings, a crushed clove of garlic, honey, herbs. Let it simmer on the stove for another fifteen minutes. Then the branches of rosemary, thyme and sage must be removed. It's pork's turn. Fry each medallion in a dry frying pan evenly on each side and put it in a saucepan over the leeks to bring it to readiness. This will take about ten minutes. So the pork tenderloin is ready. The recipes for its preparation are complicated only by the abundance of special ingredients that can be simply bought once and almost forever in any supermarket - this applies to herbs, spices and olive oil.

2018-01-09

Hello dear readers! We continue talking about the most tender cut of pork carcass - tenderloin. We have already done, and today we will find out what else to cook from pork tenderloin. There will be a lot of tasty things!

Finding quick dinner recipes has become a real mission for many of us! I feel like I hit the jackpot when I manage to cook dinner in less than half an hour.

Pork tenderloin, how good you are in any form! A minimum of time spent on preparation and our taste buds soar from pleasure to heaven.

Some of you, my dear readers, will argue that clipping is too expensive. But let's count. Our price for tenderloin in the market and in supermarkets is on average 140 hryvnia per kilo. The price of Vienna sausages ranges from 150 to 230 hryvnia per kilogram.

In sausages, even the most "decent" and expensive, you can put a lot of things. Meat is harder to fake. Conclusions suggest themselves - it is better to cook pork tenderloin. It will turn out tastier and healthier.

What to cook from pork tenderloin - recipes

Pork tenderloin in a pan - recipes with photos

The simplest and quick way cooking - fry the tenderloin in a pan. And then - at least eat it like that, at least add some sauce to it. It will be tasty in every way.

Fried tenderloin with onions

Ingredients

Large pork tenderloin.
Two onions.
Three tablespoons of the highest quality vegetable oil (grape seed oil was perfect).
Ground spices (a mixture of peppers, fenugreek (chaman, utskho-suneli), coriander).
Salt.

How to cook deliciously

Pan-fried pork tenderloin with mushrooms and wine

Ingredients

One pork tenderloin (600-700 g).
350 g of mushrooms (better than forest mushrooms, but affordable mushrooms are fine).
Three tablespoons of butter.
Two medium-sized onions.
Two cloves of garlic, peeled and finely chopped.
One tablespoon flour.
Three tablespoons of heavy cream.
125 ml of dessert wine (port, Marsala, Madeira).
250 ml chicken stock or water.
Ground black pepper.
Two tablespoons of chopped fresh parsley.
Salt.

How to cook deliciously

Peel the champignons, cut into slices.
Remove the silver tape from the clippings.
Cut across into 4-5 cm thick pieces, flatten each piece with your hand.
Heat olive oil in a frying pan or saucepan, melt one tablespoon of butter in it. Fry the pieces of meat for 2-3 minutes on each side, lightly salt.
As soon as the meat is fried on both sides, remove it on a plate and cover with a foil “house”.
Add the remaining two tablespoons of oil to the pan, fry the finely chopped onion, carefully scraping off any particles adhering to the bottom.
After two minutes, send the garlic to the "company" to the onion, cook together for a minute, add the mushrooms.
For about a minute and a half, do not stir the contents of the saucepan, let the mushrooms settle and release the juice.
Cook for another three minutes, stirring occasionally.
Add flour, stir, cook for two minutes, pour wine, simmer over medium heat. The wine should almost completely evaporate.
Pour the broth, cook for 3-5 minutes, reduce the light, add cream, pepper, chopped parsley, a little salt, mix, put in the fried tenderloin. Simmer for three minutes. The dish is charming with flap rice or any pasta.

Pork tenderloin in a pan with mustard sauce

Ingredients

600 g pork tenderloin.
150 ml chicken stock or water.
Two onions.
Two tablespoons of olive oil.
One tablespoon flour.
Three tablespoons of Dijon mustard (any mild).
Five tablespoons of cream (20%).
Two tablespoons of cognac or brandy (optional).
A sprig of fresh or a pinch of dry.
Salt.

How to cook deliciously

Remove the silver foil from the cut, cut into 4 cm thick pieces, spread each piece by hand.
Chop the peeled onion into cubes.
Fry the meat in olive oil preheated in a pan for two minutes on each side, remove the meat on a plate, cover with foil.
Fry the onion for two minutes (in the same pan as the meat), add flour, stir, add broth or water. While stirring, bring to a boil.
Tear off the leaves from the washed thyme sprigs. Put them (or a pinch of dry thyme) along with mustard and salt in a skillet, stir the brew, put the meat there, simmer for five minutes.
Pour in the cream, cook for two minutes, add cognac, increase the heat, simmer for two minutes. The most appetizing dish is ready!

Pork tenderloin medallions - recipe

Ingredients

Plump pork tenderloin.
Ground black pepper.
Sprigs of greenery (take a look at rosemary, thyme, savory).
Salt.

How to cook deliciously

My remarks

Pork tenderloin shashlik

My second cousin Aristotle always said that the best meat for barbecue is pork tenderloin. And the best marinade for her is ordinary onions mixed with rehan (purple basil).

Having lived not a small life already, I was convinced many times of the correctness of his words. Aristotle Venedictis's pork tenderloin shashlik is still a favorite in our family.

Ingredients

Pork tenderloin in the required quantities.
Onions (half of the mass of meat).
A bunch of basil.
A couple of tablespoons of olive oil (optional).
Ground spices (black pepper, chaman, utskho-suneli).
Salt.

How to cook

Remove the husk from the onion, cut into medium half rings, put in a deep bowl, knead it properly with your hands, so that enough juice is released.
Prepare the tenderloin as indicated in the previous recipes, cut into 5-6 cm thick pieces.
Salt, sprinkle with spices, send to a container with onions, mix, add olive oil (if desired), shake the meat with your hands, as if massaging it. Leave to marinate for 2-3 hours (more is possible).
String pieces of tenderloin on skewers (shake off the onions and herbs - they can be fried separately), bake the shish kebab over hot coals for about ten to fifteen minutes. Skewers should be turned over frequently. As a side dish, baked vegetables, fresh tomato salad with olive oil and basil are best suited.

Dried pork tenderloin

Prices for high-quality dry-cured pork (prosciutto, jamon) in our stores are going through the roof. But at home you can cook a wonderful dried pork tenderloin of excellent taste, which will cost you much cheaper than bourgeois delicacies.

I warn you that you should buy pork for drying only from trusted suppliers who have all the proper sanitary and veterinary documents.

Ingredients

600 g pork tenderloin in one piece.
Ground red hot peppers, coriander, black pepper, fenugreek.
Three dessert spoons of vodka or brandy.
Sugar.
Salt.

How to cook

My remarks

The meat should release moisture slowly and evenly. You should not speed up the process by increasing the temperature, hanging the meat in a draft. Outside, the tenderloin will harden, get "hardened", but inside it will remain damp.

My dear readers! I told you today that you can cook pork tenderloin quickly and tasty. In a short article, I have not covered all the noteworthy dishes from this tender and worthy of all attention and praise of meat. I will add other recipes whenever possible.

Please post an article on your social networks and subscribe to updates on my blog (at the very bottom of the post, in front of the comments, there is a subscription form), if my writing seems interesting to you. With great impatience and gratitude, I look forward to your comments - they are very necessary and important to me! Here I bow and wish you all good health!

Always yours Irina.

I noticed that on Christmas days I always have a special state in my soul. Today I will "treat" you with music that is in tune with my soul on Christmas ...

A Breathtaking Piano Piece - Jervy Hou

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

There are a lot of recipes for cooking pork: the meat is stewed, baked in the oven with various vegetables and spices, and fried. The last option of heat treatment allows you to get a juicy and ruddy dish at the same time, which can be served not only during family dinners, but also on the occasion of festive feasts.

How to fry pork

The taste of the finished product is influenced not only by the products combined with it, but also by the correct choice of meat. For frying, fresh pork tenderloin from parts such as shoulder, neck or leg is ideal. Frying pork in a pan does not require the addition of a lot of seasonings, otherwise the meat taste will not be bright. Before cooking steaks, chops or pork stews, the meat must be washed and dried with a paper towel, otherwise the pork will release a lot of liquid during frying. Salt and season the dish at the very end of cooking.

Pork recipe in a frying pan

Roasting pork is quick and easy, be it a steak, a chop or a roast (fillet cut into small pieces). This is a big plus for busy housewives who do not have enough time to prepare sophisticated, complex dishes. However, to get tasty, juicy fried meat, it must be cooked in a thick-walled cast-iron pan or non-stick cookware. Below are different cooking options, among which everyone will find the best roast pork recipe for themselves.

Salad

Cooking time: 2 hours.
Calorie content: 169 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.

Fried pork salad with carrots is called "" and there are many variations of the preparation of this appetizer. Some housewives add canned green peas or corn to the salad, others sprinkle salted breadcrumbs on the top. Below is the step by step recipe with a photo with which you can easily prepare a delicious appetizer.

Ingredients:

large carrots;
bulb;
pork tenderloin - 0.3 kg;
mayonnaise, spices;
pickled cucumbers - 3 pcs.;
frying oil.

Cooking method:

Boil the tenderloin in salted water (it will take up to 1.5 hours), cool, then the product needs to be fried in oil and cut into thin strips.
Finely chop the onion, rub the carrots. Fry vegetables in oil until tender.
Put pieces of boiled fillet, vegetable fry in a salad bowl.
Salt and pepper the dish, add cucumbers cut into strips and a little mayonnaise.

Chop

Cooking time: 30 minutes.
Servings Per Container: For 4 Persons.
Calorie content of the dish: 335 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork chops in a pan are very nutritious and delicious. To achieve the juiciness of the dish, it is important to choose the right meat: the neck or shoulder blade will be suitable parts, while it is better to choose the pieces with small layers of fat. Optionally, before frying the product, it can be rolled in bread crumbs. Below is a simple recipe for fried pork chops.

Ingredients:

pork neck / shoulder blade - 1 kg;
flour - 200 g;
salt - 70 g;
light beer - 1 tbsp.;
spices, including pepper;
rendered fat - 150 g.

Cooking method:

The meat should be washed, then dried with a napkin.
Cut it into small pieces up to 1.5 cm thick. Each of them must be beaten off with a hammer / knife and rubbed with salt and seasonings.
Pour the prepared product with beer, leave to marinate for 5 hours or overnight.
Remove the marinated pieces from the beer, rinse with water, dry again with napkins.
Pour flour into a deep plate, roll each chop in it, immediately spreading the pieces into a frying pan with hot fat.
Fry the dish for 5 minutes on each side, covering the pan with a lid. Serve grilled meat with vegetable salad and any side dish.

With onions in a pan

Cooking time: half an hour.
Servings Per Container: For 3 Persons.
Calorie content: 254 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Ukrainian.
Complexity of preparation: easy.

When properly roasted, pork turns out to be very tasty, tender, juicy and aromatic. You can use almost any part of the animal, but the back part will be the best choice - there is a lot of meat and a small amount of fat. Serve fried dish with potatoes, pasta or stewed vegetables. How to quickly fry pork in a pan with onions without breading?

Ingredients:

garlic - 5 cloves;
pork fillet - 0.4 kg;
paprika, coriander, turmeric, rosemary, Provencal herbs - ¼ tsp each;
onions - 3 pcs.;
vegetable oil for frying.

Cooking method:

Heat a deep frying pan, grease it with oil.
Place the meat, cut into small pieces, in a hot bowl.
To fry the product without losing its juiciness, turn on high heat first, and when the meat is covered with a golden crust, reduce it.
After 5 minutes, add the onion half rings and crushed garlic to the pan.
Stirring constantly with a spoon, keep the food on high heat for a couple of minutes.
Screw on the hotplate and add a glass of water to the skillet. Without covering the container with a lid, simmer the ingredients until the liquid has completely evaporated.
Season the food with spices, stir, cover the pan with a lid and leave to simmer for 3 minutes. Serve the grilled dish garnished with fresh herbs.

In pieces

Cooking time: half an hour.
Servings Per Container: 4 Servings.
Calorie content: 148 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

It is better to cook fried meat in pieces in a pan from fresh product that has not been frozen. If you only have frozen tenderloin, thaw it properly. This should be done in the refrigerator and never with a microwave or hot water. After thawing, rinse the meat with cold water, squeeze and cut into portions: preparation of the product is very important, since it will affect the taste of the dish. How to cook fried pork fast and tasty?

Ingredients:

large carrots;
champignons - 0.2 kg;
pork tenderloin - 0.4 kg;
frying oil;
spices;
onions - 2 pcs.;
prunes - 6 pcs.

Cooking method:

Cut the tenderloin into medium pieces, season but do not salt.
Peeled onions are best cut into half rings, carrots - into strips or rubbed on coarse grains.
Prunes should be pre-filled with hot water to soften them. After 20 minutes, wring it out and cut into 2 pieces.
Heat the oil, fry the meat in it until golden brown, then salt.
Add mushrooms, chopped vegetables and prunes, cut into plates here.
It is important not to fry the food, but to finish cooking on time. It is better to turn on the fire slightly below average. The finished fried dish can be served with gravy or fresh herbs.

With potatoes in a pan

Cooking time: 60 minutes.
Servings Per Container: For 4 Persons.
Calorie content of the dish: 183 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

The pork fried potato recipe below will help you prepare a simple, nutritious and delicious dinner dish. Juicy, soft meat goes well with potatoes. You can complement such a successful tandem with homemade pickles, vegetable salad or. How to cook aromatic homemade pork fried potatoes in lard?

Ingredients:

pork pulp - 0.3 kg;
potatoes - 0.7 kg;
seasonings;
garlic clove;
frying oil;
lard - 100 g.

Cooking method:

Wash, dry, cut the pork into small cubes.
Put the chopped bacon in a pan, fry over low heat until transparent.
Remove the greaves from the dishes, put the chopped meat on the bottom, fry it until golden brown.
Pour potato cubes here, fry it, stirring occasionally. At the same time, it is better to close the lid, and make the fire medium.
When the potatoes are golden brown, salt the fried dish and season with squeezed garlic. Sprinkle herbs over the fried potatoes before serving.

With mushrooms

Cooking time: 25 minutes.
Servings Per Container: For 4 Persons.
Calorie content: 213 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Fragrant, delicious fried pork with mushrooms and onions leaves no one indifferent, while the dish is very easy to prepare. You can serve such a treat even on the occasion of a holiday, since it has a very appetizing, attractive appearance and perfectly complements the traditional banquet side dish - mashed potatoes. How to fry pork with onions and carrots?

Ingredients:

bacon / lard - 0.2 kg;
pork tenderloin / shoulder - 0.5 kg;
spices;
large onion;
mushrooms - 0.3 kg;
frying oil;
carrot.

Cooking method:

Cut the meat into pieces along with the bacon / bacon. Season the food, season with salt and let stand for 10 minutes.
The mushrooms need to be cut into thin plates, cut the peeled onions into half rings, grate the carrots.
Fry the tenderloin in hot oil (it will take 5 minutes), and do not forget to turn the slices.
Add vegetables, mushrooms here, reduce the heat. Keep the food covered for 3 minutes: during this time, the ingredients will acquire the necessary softness and let the juice flow.
Serve the ready-made fried dish to any side dish of your choice - rice, buckwheat, spaghetti, potatoes.

In a multicooker

Cooking time: 50 minutes.
Servings Per Container: For 4 Persons.
Calorie content of the dish: 194 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

You can cook a wide variety of delicious, hearty dishes with pork. It is possible to facilitate this process using a multicooker: you only need to prepare the food, load them into the bowl and turn on the appropriate mode. As a result, for dinner, you can pamper your relatives with juicy, aromatic meat. Below is a simple recipe for grilled pork in a slow cooker.

Ingredients:

pork tenderloin - 0.5 kg;
spices;
butter.

Cooking method:

Rinse the meat under running water, pat dry with a towel, cut into small cubes, season with spices.
Grease the bowl of the appliance with butter, activate the "Fry" option.
Place the meat chunks in a bowl in a single layer as the butter warms up. Turn the food every 10 minutes.
After 45 minutes, the aromatic fried dish will be ready.

Pork cutlets

Cooking time: half an hour.
Servings Per Container: For 4 Persons.
Calorie content: 284 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Fried pork is delicious not only in the form of chops, steaks or roast with vegetables, but also in the form of cutlets. At the same time, it is better to fry them in refined oil, since the home product is not sufficiently refined, it can spoil the taste and aroma of the dish. Serve delicious pork cutlets with mashed potatoes or pasta. You can supplement the dinner with pickles. Below is a recipe with a photo of how to cook pork cutlets.

Ingredients:

onions - 200 g;
milk - 1 tbsp.;
pork pulp - 0.4 kg;
white bread - 150 g;
garlic cloves - 2 pcs.;
spices;
egg;
veal - 0.3 kg.

Cooking method:

Soak slices of bread in milk, mash them with a fork or roll them through a meat grinder along with the rest of the ingredients.
Mix the meat mass thoroughly with a spoon, add an egg, spices. Refrigerate for half an hour.
Remove the minced meat from the refrigerator, form into oval cutlets (you can cook them with cheese by placing a small slice of the product in the middle of each product) and fry them in oil. It is better to do this with high heat and a lot of oil.
After 5 minutes of cooking, turn the patties over and reduce the intensity of the hotplates. Simmer the dish over low heat, covered for 10-15 minutes.

With vegetables

Cooking time: 1 hour.
Servings Per Container: For 4 Persons.
Calorie content: 131 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Asian.
Complexity of preparation: easy.

The following describes how to cook fried pork with vegetables with a photo. This dish comes out not only tasty, juicy, aromatic, but also healthy, since it includes healthy foods... Meat with tomatoes, peppers, carrots and onions can be cooked both with a frying pan and with a multicooker. In this case, any porridge, boiled / fried potatoes, pasta can be a side dish. How to fry pork deliciously?

Ingredients:

fresh tomatoes - 2 pcs.;
cabbage;
carrot;
bulb;
garlic clove;
sweet red pepper;
pork - 0.5 kg;
seasonings.

Cooking method:

Chop vegetables into small cubes.
Fry the pieces of meat in oil until golden brown, after about 10 minutes add the prepared vegetables here.
Fry the dish over low heat until tender, add squeezed garlic at the end.

In soy sauce

Cooking time: 80 minutes.
Servings Per Container: For 4 Persons.
Calorie content of the dish: 116 kcal / 100 g.
Purpose: lunch / dinner.
Cuisine: Asian.
Complexity of preparation: easy.

Fried pork meat with soy sauce turns out to be unusual, very tasty and spicy. It is extremely easy to prepare it, and the result will exceed your expectations. Roasted pork is served in soy sauce in a pan with fresh vegetables, as a complete dish. For a richer taste, add balsamic vinegar to the sauce. A simple recipe with a photo of how to cook a dish is described below step by step.

Ingredients:

soy sauce - 3 tbsp. l .;
bulb;
pork pulp (from the neck, ham) - 0.7 kg;
mustard - 1 tsp;
seasonings - 1 tsp.

Cooking method:

Marinate the chopped meat in soy sauce, mustard and spices. Add onion rings to this.
Leave the product to marinate for an hour or longer.
Heat the oil, put the pork pulp and onions in it, fry the ingredients over high heat, periodically turning the slices.
When the grilled meat is golden brown, reduce the heat to medium. Dinner will be ready in 15 minutes.

Experienced cooks consider cooking pork in a pan as a simple task. However, to get perfectly cooked, juicy meat, there are some tricks to be aware of:

if you cook a product with vegetables, then first fry them, and then the meat (pork tenderloin goes well with onions, carrots, bell pepper);
spices must be added either at or at the end of frying the product;
you can achieve juiciness if you hold the meat in kefir, beer or vinegar for several hours;
you need to fry the product exclusively in well-heated oil, otherwise the pork will stick to the bottom of the pan;
to keep the fried fillet juicy, remove it from the pan as soon as it is cooked.

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