Pork tenderloin - cooking recipes. Pork tenderloin - the easiest recipe How to properly fry pork tenderloin in a frying pan

This dish can confidently be included in the catalog of recipes that are possible. Tenderloin is the most tender cut of meat. Therefore, such meat must be prepared quickly. We will cook the pork tenderloin in a frying pan, first cutting it into medallions, and then frying it.

Pork tenderloin with sauce, garnish with bulgur and arugula salad with bell pepper

Recipe Information

Cooking method: frying.

Ingredients:

pork tenderloin - 300 g;
olive oil - 1 tablespoon;
ground black pepper, dried rosemary and salt to taste;
butter - 1 tablespoon;

for the sauce:

flour - 1 tablespoon;
Madeira - 50 g;
chicken broth - 100 g;
capers - 2 teaspoons.

Preparation:

Remove membranes from pork tenderloin. I had a small thin strip of meat. Cut into medallions 1.5-2 cm thick. Season with pepper. Add literally a pinch of ground dried rosemary and drizzle with olive oil. Heat a heavy-bottomed frying pan over high heat. And fry the pork medallions in butter for 1-1.5 minutes on each side until golden brown. It is important not to be afraid and not to overcook the meat in the pan. Otherwise it will dry out and not be tender. During frying, add a little salt to the meat.

Place the fried pork medallions in a warm plate, cover with foil and leave to rest for 10 minutes.

During this time we will just prepare the sauce. Add a tablespoon of flour to the frying pan with oil where the tenderloin was cooked. Mix flour and butter over low heat. Add Madeira and, stirring constantly, bring to a boil. Next, in 2-3 stages, continuing to stir, add chicken broth. Mix thoroughly and break up any flour lumps. The sauce is cooked until thickened for 5-7 minutes. At the very end, add the capers, stir and turn off the heat.

Pork tenderloin with turnip garnish and sauce

Divide the pork medallions into portions and pour over the sauce. Serve with a vegetable side dish (e.g.

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 latter heat treatment option allows you to get a juicy and golden-brown dish at the same time, which can be served not only during family dinners, but also on the occasion of holiday 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 roasting, the ideal option would be fresh pork tenderloin from parts of the carcass such as shoulder, neck or leg. Frying pork in a frying pan does not require adding a lot of seasoning, otherwise the meat flavor will not be bright. Before cooking steaks, chops or pork stew, the meat must be washed and dried with a paper towel, otherwise the pork will release a lot of liquid during frying. You need to salt and season the dish at the very end of cooking.

Pork recipe in a frying pan

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

Salad

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

A salad of fried pork with carrots is called “” and there are many variations in the preparation of this appetizer. Some housewives add canned green peas or corn to the salad, others sprinkle the top with salted breadcrumbs. Below is a step-by-step recipe with photos, with which you can easily prepare a delicious snack.

Ingredients:

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

Cooking method:

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

Chop

Cooking time: 30 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 335 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Pork chops in a frying pan are very nutritious and tasty. To achieve a juicy dish, it is important to choose the right meat: the neck or shoulder would be suitable parts, and it is better to choose pieces with small layers of fat. If desired, before frying the product, you can roll it in breadcrumbs. Below is a simple recipe for fried pork chops.

Ingredients:

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

Cooking method:

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

With onions in a frying pan

Cooking time: half an hour.
Number of servings: for 3 persons.
Calorie content of the dish: 254 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

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

Ingredients:

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

Cooking method:

Heat a deep frying pan and grease it with oil.
Place the meat, cut into small pieces, into a hot bowl.
To fry the product without losing juiciness, first turn on high heat, and when the meat is covered with a golden crust, reduce it.
After 5 minutes, add 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 burner and add a glass of water to the pan. Without covering the container with a lid, simmer the ingredients until the liquid has completely evaporated.
Season the food with spices, stir, cover the frying pan with a lid and leave to simmer for 3 minutes. Serve the fried dish, garnished with fresh herbs.

Pieces

Cooking time: half an hour.
Servings: 4 servings.
Calorie content of the dish: 148 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

It is better to cook fried meat in pieces in a frying pan from a fresh product that has not been frozen. If you only have frozen tenderloin, you need to defrost it properly. This should be done in the refrigerator and under no circumstances using a microwave or hot water. After thawing, rinse the meat with cold water, squeeze and cut into portions: preparing the product is very important, as it will affect the taste of the dish. How to cook fried pork quickly 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 add salt.
It is better to cut the peeled onion into half rings, carrots into strips or grate on coarse grains.
Prunes should first be filled with hot water to soften them. After 20 minutes, squeeze it out and cut it into 2 parts.
Heat the oil, fry the meat in it until golden brown, then add salt.
Add mushrooms cut into slices, chopped vegetables and prunes here.
It is important not to fry the food, but to complete the cooking on time. It is better to turn the heat on slightly below medium. The finished fried dish can be served with gravy or fresh herbs.

With potatoes in a frying pan

Cooking time: 60 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 183 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe below for fried potatoes with pork will help you prepare a simple, nutritious and very tasty dish for dinner. Juicy, soft meat harmonizes perfectly with potatoes. You can complement such a successful tandem with homemade pickles, vegetable salad or. How to cook flavorful homemade fried potatoes with lard pork?

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 pieces.
Place the chopped lard in a frying pan and fry over low heat until transparent.
Remove the cracklings from the dish, place the chopped meat on the bottom, and fry it until golden brown.
Add the potato cubes here and fry them, stirring occasionally. In this case, it is better to close the lid and turn the heat to medium.
When the potatoes are covered with a golden brown crust, salt the fried dish and season with crushed garlic. Before serving, sprinkle the fried potatoes with herbs.

With mushrooms

Cooking time: 25 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 213 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Fragrant, tasty fried pork with mushrooms and onions leaves no one indifferent, and the dish is very easy to prepare. You can serve this 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 slices along with bacon/lard. Season the food, add salt and leave to stand for 10 minutes.
The mushrooms need to be cut into thin slices, the peeled onions should be cut into half rings, and the carrots should be grated.
Fry the tenderloin in hot oil (this will take 5 minutes), but do not forget to turn the pieces.
Add vegetables and mushrooms here, reduce heat. Keep the food covered for 3 minutes: during this time, the ingredients will acquire the necessary softness and release the juice.
Serve the finished fried dish with any side dish of your choice - rice, buckwheat, spaghetti, potatoes.

In a slow cooker

Cooking time: 50 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 194 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

You can prepare a large number of tasty, satisfying dishes with pork. You can make this process easier by using a multicooker: you just need to prepare the products, load them into the bowl and turn on the appropriate mode. As a result, you can pamper your family with juicy, flavorful meat for dinner. Below is a simple slow cooker roast pork recipe.

Ingredients:

pork tenderloin – 0.5 kg;
spices;
butter.

Cooking method:

Rinse the meat under running water, dry with a towel, cut into small cubes, and season with spices.
Grease the appliance bowl with butter and activate the “Frying” option.
Place the meat pieces in the bowl in a single layer once the oil is hot. The product must be turned over every 10 minutes.
After 45 minutes, the aromatic fried dish will be ready.

Pork cutlets

Cooking time: half an hour.
Number of servings: for 4 persons.
Calorie content of the dish: 284 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

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

Ingredients:

onion – 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 the slices of bread in milk, mash them with a fork or grind them through a meat grinder along with the rest of the ingredients.
Mix the meat mixture thoroughly with a spoon, add the egg and spices. Refrigerate for half an hour to an hour.
Remove the minced meat from the refrigerator, form oval-shaped 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 over high heat and in a large amount of oil.
After 5 minutes of frying, turn the cutlets over and reduce the intensity of the burners. Simmer the dish over low heat, covered, for 10-15 minutes.

With vegetables

Cooking time: 1 hour.
Number of servings: for 4 persons.
Calorie content of the dish: 131 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Below we describe how to prepare fried pork with vegetables with a photo. This dish is not only tasty, juicy, aromatic, but also healthy, since it contains healthy ingredients. Meat with tomatoes, peppers, carrots and onions can be cooked either using a frying pan or using a slow cooker. The side dish can be any porridge, boiled/fried potatoes, pasta. How to deliciously fry pork meat?

Ingredients:

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

Cooking method:

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

In soy sauce

Cooking time: 80 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 116 kcal/100 g.
Purpose: lunch/dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Fried pork meat with soy sauce is unusual, very tasty and spicy. It is extremely simple to prepare, and the result will exceed your expectations. Serve fried pork in soy sauce in a frying pan along with fresh vegetables as a complete meal. To make the taste of the treat more rich, add balsamic vinegar to the sauce. Below is a simple recipe with photos on how to prepare the dish.

Ingredients:

soy sauce – 3 tbsp. l.;
bulb;
pork pulp (from 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, add the pork pulp and onions into it, fry the ingredients over high heat, turning the slices periodically.
When the fried meat turns golden brown, reduce the heat to medium. After 15 minutes, dinner will be ready.

Experienced chefs consider cooking pork in a frying pan a simple task. However, to get perfectly cooked, juicy meat, there are a few tricks you should know:

if you are preparing the product with vegetables, then fry them first, and then the meat (pork tenderloin goes well with onions, carrots, and bell peppers);
spices must be added either at or at the end of frying the product;
You can achieve juiciness by keeping the meat in kefir, beer or vinegar for several hours;
the product must be fried exclusively in well-heated oil, otherwise the pork will stick to the bottom of the pan;
To ensure that the fried fillet remains juicy, remove it from the pan immediately after cooking.

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Pork tenderloin is a very soft and juicy meat, the dishes from which are simply delicious. Read below on how to deliciously cook pork tenderloin.

Pork tenderloin in foil in the oven

Ingredients:

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

Preparation

Season the washed and dried pork tenderloin with salt and pepper. 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. Mix everything thoroughly.

Now we return to the meat: place the prepared tenderloin in a heat-resistant container lined with foil, pour the marinade on top. Then wrap the meat tightly in foil and leave for 30 minutes to marinate. After the time has passed, put the pan in the oven and bake for half an hour at 200 degrees. After this, 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 strips – 8 pcs.;
green onion stalks – 4 pcs.;
– 200 ml;
flour - 1 tbsp. spoon;
heavy cream – 200 ml;
– 1 tbsp. spoon;
salt;
spices.

Preparation

Immediately preheat the oven to 180 degrees. Place the frying pan on the fire. Cut the pork tenderloin crosswise into 8 pieces. We wrap each of them with a strip of bacon. We fasten with a toothpick or tie it with thread 2-3 times. Season with salt and pepper and press the pieces lightly onto the cutting board with the palm of your hand. Pour oil into 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 place in the oven for 20 minutes. For the sauce, chop the onion and put half of it in the pan where you fried the meat. Add flour there and heat over medium heat for about 1 minute, stirring. Now pour in the apple juice and bring to a boil. Add cream, mustard and stir thoroughly. Reduce the heat and let the sauce thicken a little. We remove the finished medallions from threads and toothpicks, place them on a dish and pour the sauce over them.

Pork tenderloin is a rather expensive meat, as it takes up only 2% of the animal’s carcass. Tenderloin is muscle tissue that is practically not used during the life of the animal, therefore it is the most tender and soft meat. I suggest frying the pork tenderloin in a frying pan. With this method of cooking, a golden brown crust forms on the meat, but the pork inside remains tender and juicy. Pork tenderloin fried in a frying pan turns out very tasty, try it!

Ingredients

To prepare pan-fried pork tenderloin, you will need:

pork tenderloin - 1 pc. (800 g);

salt, ground black pepper - to taste;
vegetable oil - 1 tbsp. l.

Cooking steps

Cut the tenderloin into medallions approximately 12-13 mm thick.

Season the prepared pieces with salt and pepper.

Leave the pork tenderloin pieces to salt for about 10-15 minutes.

Heat a frying pan over medium heat and pour in a little vegetable oil. Place the pork pieces in a frying pan and fry them on both sides (about 3-5 minutes on each side).

The meat should be browned, the resulting golden crust will indicate that the tenderloin is ready.

Remove the pork tenderloin from the pan and serve with any side dish of your choice. I served it with steamed vegetables in a slow cooker. The fried meat turns out very tasty, juicy and tender.

Try it, bon appetit everyone!

Pork tenderloin is considered the best cut of meat. When cooked correctly, pork turns out tender and slightly sweet, which gives the food a special piquancy. Pork tenderloin dishes are so appetizing that even the most discerning gourmet will not be able to resist them.

Unlike other parts of the animal, soft tenderloin is ideal for frying in a pan., especially when time is limited.

Ingredients:

400 g tenderloin;
2 times less eggplants;
150 g mushrooms;
bulb;
1 sweet pepper;
½ head of garlic;
15 ml each of soy sauce and balsamic vinegar;
salt and spices.

Cooking method:

Medallions are prepared from meat, half rings from onions, plates from mushrooms, and cubes from eggplant and pepper.
The tenderloin is fried in portions and placed on a plate.
Next, the eggplants are fried with peppers and onions, to which mushrooms are added after 2 minutes.
After 3 minutes, the meat is returned to the pan.
The contents are salted, seasoned and filled with a mixture of vinegar and sauce.
After 5 minutes the dish is served to the table.

Cooking jerky

If you choose a high-quality starting product, it will be impossible to tear yourself away from homemade jerky.

It is enough to prepare:

1 kg tenderloin;
favorite spices and salt.

In progress:

The meat is divided into 2 equal parts, which are salted and generously sprinkled with seasonings.
The tenderloin is marinated in the refrigerator for 24 hours, during which time the meat is turned.
After the specified time has passed, the meat is placed in a colander, where all the liquid should drain within 2 hours.
Next, the product is sprinkled with fresh spices, wrapped in gauze and tied with twine.
The tenderloin is dried for a week in the kitchen, in a convenient place under the cabinet.

How to bake deliciously in foil

In the oven using foil, the already tender tenderloin turns out even more flavorful and softer.

You will need:

700 g meat;
½ head of garlic;
15 g French mustard;
a little soy sauce and sunflower oil;
salt and spices.

Preparation stages:

A dressing is prepared from mustard, sauce and garlic gruel, which is used to lubricate a piece of meat.
The tenderloin is seasoned with your favorite spices and wrapped in foil.
The meat is baked at standard temperature for about 60 minutes.

Extraordinarily tasty kebab

Loin barbecue lovers should take note of a dish made from tenderloin, which is considered dietary, but more tender.

To prepare you need:

meat;
yogurt;
Cayenne pepper;
lime juice

Progress:

The washed tenderloin is cut into large pieces.
A hot sauce is prepared from yogurt, pepper and juice, which is poured over the meat.
The dish is marinated for about 3-4 hours.

Pork tenderloin medallions

The dish is distinguished by its ease of execution and the delicate taste of lean pork.

All you need to prepare is:

a piece of tenderloin;
a little sunflower oil;
salt and favorite spices.

Sequence of actions:

The meat is cut into pieces up to 3 cm thick, which are sprinkled with seasonings and sprinkled with oil.
Medallions are fried for 90 seconds on each side, after which they are laid out on a baking sheet, where they are salted.
The meat is covered with foil and put in the oven for 10 minutes, which will give the medallions more juiciness.

Tender chops for the holiday table

Chops under a golden brown crust awaken an incredible appetite and disappear from the festive table in an instant.

For preparation you will need:

tenderloin;
2 eggs;
a little flour;
a piece of cheese;
salt and spices.

Step-by-step instructions for creating a dish:

Pieces are prepared from the tenderloin, which are beaten well with the blunt side of a hammer so as not to disturb the structure of the meat.
Beat the eggs in a separate bowl.
The chops are salted, seasoned and dredged in flour, then dipped in egg wash.
The products are fried on both sides, after which they are laid out on a baking sheet, where they are sprinkled with cheese shavings and placed in a hot oven for 7 minutes.
On the platter, the products are decorated with greenery to add a festive touch.

Baking recipe with prunes

Pork tenderloin dishes in the oven are very diverse.

You can prepare an original dish from:

600 g pork;
10 pieces. prunes;
10 g French mustard;
½ head of garlic;
salt and spices.

When preparing:

A layer is formed from the meat using spiral movements with a knife.
The resulting piece of meat is beaten.
The inside of the future roll is smeared with mustard, salted, seasoned and covered with prune halves.
The roll is rolled up quite tightly, secured with toothpicks, and then tied with kitchen twine.
The product is wrapped in foil and placed in the oven for 1 hour, 20 minutes before the end of which the foil is unrolled to give the dish a golden brown color.

Pork tenderloin with cranberry sauce

Pork tenderloin with sweetish notes goes very harmoniously with cranberries, giving the meat a little sourness and richness.

To bring the recipe to life, you should purchase:

½ kg tenderloin;
50 g honey;
½ glass of olive oil;
clove of garlic;
a little garlic salt and dry mustard;
100 g frozen cranberries;
½ glass of lemon juice;
a pinch of brown sugar.

To impress your guests with a delicious sweet and sour pork dish:

The tenderloin is washed well.
Salt and mustard are mixed in a bowl, after which the prepared meat is rubbed with the mixture.
Oil is heated in a frying pan, in which the meat is fried on all sides.
The frying pan without a handle is moved into an oven preheated to 200°C, where it remains for about 15-20 minutes.
Olive oil and liquid honey are combined in a bowl, after which the dressing is poured over the meat.
After 10 minutes, the pork is removed from the oven and cut into pieces, which are laid out on plates.
Before serving, the meat is topped with a sauce made from cranberries, lemon juice, crushed garlic and sugar, which is pre-boiled over low heat for about ¼ hour.

Meat stuffed with mushrooms and cheese

Delicious pork tenderloin dishes don't stop at chops and medallions. Tasty and tender pork stuffed with mushrooms looks very elegant.

To follow this simple recipe, you need to take:

300 g meat;
100 g champignons;
30 g cheese;
the same amount of sausage;
1 bell pepper;
1 tomato;
bulb;
salt and olive oil.

Sequencing:

The tenderloin is cut lengthwise and opened like a book, after which it is lightly beaten and salted.
The sausage is cut into slices, the mushrooms into slices, and the cheese into pieces.
Sausage, cheese and ½ mushrooms are laid out on the prepared layer, and then the ends of the tenderloin are chopped off with toothpicks.
A salad is prepared from vegetables and remaining mushrooms, which is seasoned with olive oil.
On a baking sheet, the stuffed meat is sprinkled with salad and placed in the oven to bake until golden brown.

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