Braided pork muscles
I saw the recipe at Merisor and I really liked it, so I decided to try it myself. It is a recipe as simple as it is good and easy to prepare.
Thanks Cranberry for the recipe!
- 3 pork muscles
- 150 gr peasant ham or kaizer
- two heads of garlic
- 200 ml oil
- 50 ml water
- 200 ml red house wine
- 150 gr ketchup
- salt, pepper, thyme, paprika
Preparation time: less than 60 minutes
RECIPE PREPARATION Braided pork tenderloin:
I sliced each piece of muscle in three and beat them with a hammer.
I made a sauce from: oil, salt, pepper, thyme and paprika with which I greased each muscle.
I bought the ham very thinly sliced and I cut the garlic into slices.
I braided the three slices of muscle, between the braids I put sliced ham and garlic.
In a tray of tuci I put the oil, water, I placed the muscle and I gave it to
oven at a temperature of 200 degrees for 50 minutes. From time to time I have
I turned the muscle to one side and the other and sprinkled it with wine. When it's close
ready to grease it with ketchup (I had spicy)
I caught both ends of the muscle with toothpicks so that the braid would not come loose.
A very good and tasty recipe especially when you have a piece of meat engram and you have to feed a larger gang such as a football team plus reserves or a children's choir.
It is the most delicious method of cooking meat in the oven and can be applied to other meats not only pork (lamb meat for example).
I saw it at Jamie's and since then that's the only way I cook the steak in the oven and I've received many medals and oral greeting cards.
Object of the work: a pig muscle simple lat that is, 70 cm width and 4.2 kg. On one side it has the regular fat and on the other hand, that's how the model is at the store where I buy it.
I measured the oven and seeing that I can't extend it beyond 70 cm, I cut the muscle in half
I made a maglavais made of garlic, coarse sea salt, thyme and two needles of rosemary (as for me rosemary still tastes like conifer) and sage I forgot. I beat them on the head in a mortar until they didn't protest that I was adding olive oil.
I salted and peppered the muscle and executed neshte buttonholes on both front and back that I filled with maglavais.
I greased all the mushi like the remaining maglavais and put it in the oven DIRECTLY on the grill. I put a tray on the lower floor where the meat juices would fall. Usually in this tray there are potatoes but today there was only water so that the tray does not burn. In my case I had to be careful not to stick the muscle in the decor so I did not move the tray from the initial position, I added water with the flower sprinkler as many times as needed.
That's the whole point of this steak: sitting directly on the grill. The meat does not stay in liquid, it browns and crunchy on all sides and remains very juicy.
I warned the cuckoo to count to 3600 and then to shout.
And the first rotation in the final on devices
After another 1800 seconds I read what is written on the thermometer stuck in the muscles, I tasted a slice, I came back once and done
-2 pork tenderloins of about 250-300 g each ,, -400 g fresh mushrooms ,, -10 cherry tomatoes ,, -a medium carrot ,, -2 stalks of celery ,, -a clove of garlic ,, -2 tablespoons oil ,, -salt ,, -m ground black pepper ,, -a few allspice berries,
Difficulty: low | Time: 1h