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Baked pork muscles with sour cream and bacon sauce

Baked pork muscles with sour cream and bacon sauce

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I `dressed` the meat with a paste made of garlic, paprika, oregano, thyme, white wine, olive oil, salt and pepper and put it in the pan. I did not add much salt as instinct says, so that in the end the sauce is not too salty. The tray should be small, about the size of the meat. I covered it with aluminum foil and put it in the oven for an hour. After this time, I took the foil, put the bacon slices on the meat and left it in the oven for half an hour. When the bacon browned, I took it out and cut it into small pieces.

I took out the meat and let it rest for ten minutes and then cut it into thin slices. Meanwhile, I put in a pan the juice of the meat that remained in the pan and left it on medium heat to reduce by half. Then I added the sour cream and bacon and mixed until it thickened enough.

Serve the slices of meat with the sauce on top and french fries or salad next to it.

Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.

Stefania's kitchen

Here is a very quick recipe that doesn't give you too many hassles. If you want to impress with a pork tenderloin, fragrant and tender, try this recipe and you will certainly not fail. I especially recommend it to gentlemen, if I want to cook a romantic dinner in the month dedicated to women. Yes, we know, it's also man's day on May 5 and we need a little attention there. So, if you want to be rewarded, get to work!

You need:

  • 1kg pork muscle
  • 800g potatoes
  • 100g mushrooms
  • 400g green beans (frozen)
  • 50g sour cream (1 tablespoon tip)
  • 1/2 teaspoon Dijon mustard
  • 1 small onion
  • 3 cloves of garlic
  • olive oil
  • rosemary
  • salt and pepper
  • 50 ml white wine (optional for meat)

After the potatoes have been put in the oven, transfer them to the muscle. Wash, cover with a napkin to dry and cut into 4 pieces.

Fry in a Teflon pan, without oil, over high heat on each side for 1 minute, ie a total of 6 minutes. This process helps the meat stay soft in the middle and not as hard as pork is usually done due to the fact that it is not very fatty.

You can also start preparing the sauce 20 minutes before removing the meat from the oven. Onions and mushrooms are cleaned and washed and then sliced. Put in a hot pan with 1 tablespoon of olive oil.
Cook for about 10 minutes, then add sour cream and Dijon mustard, pepper, salt and a little water, about 60 ml (7-8 tablespoons). Leave on low heat, covered with a lid for 3-4 minutes.

Put the green beans in a hot pan with 1 tablespoon of olive oil. After the water has evaporated, add the 3 cloves of finely sliced ​​garlic.

Keep on low heat until the beans are slightly browned.

The pieces of muscle are sprinkled 10 minutes before they are ready, with 50 ml of white wine. A madness!
And that's it.

The pork muscle is cut into slices, about 3 slices in one piece and put on a layer of saw beans. Add the sour cream sauce with mushrooms and serve with baked potatoes and lettuce.

If the sauce is too thick (it thickens if not served immediately) you can add 2-3 teaspoons of water. Thanks to this sauce, the pork tenderloin will be very aromatic and tasty.

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(5 points / total votes: 88)

Mirela 3 years ago - November 11, 2016 10:42

Re: Pork tenderloin and mushrooms in cream sauce

THAT'S GREAT! Something fast with pork tenderloin, that's what I was planning to prepare for this weekend!

Alina 3 years ago - 11 November 2016 20:47

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to prepare it !! sounds so good recipe!

Eva 3 years ago - 15 November 2016 22:26

Re: Pork tenderloin and mushrooms in cream sauce

Super. I made from a kg of muscle and 500 g of mushrooms. And he disappeared immediately, the plates were licked. Next time I put more mushrooms thank you very much. This is guest food

ANA 3 years ago - 17 November 2016 14:51

Re: Pork tenderloin and mushrooms in cream sauce

Claudia 3 years ago - November 19, 2016 11:02 PM

Re: Pork tenderloin and mushrooms in cream sauce

Delicious to come out. It's all over. Thanks for the recipe! I love all your recipes. Have I adapted some so that my dad and my girlfriend of 1 year and 3 months can? (not because the pope isn't a pig yet).

Restaurant Guide 3 years ago - 22 November 2016 10:41

Re: Pork tenderloin and mushrooms in cream sauce

Very good recipe, I will try to make too. Thanks for the idea.

c ata 3 years ago - 28 November 2016 19:15

Re: Pork tenderloin and mushrooms in cream sauce

very good came out, congratulations for the site.

Ioana 3 years ago - November 29, 2016 11:04

Re: Pork tenderloin and mushrooms in cream sauce

I'm glad that this recipe is so successful! the result is really excellent with minimal effort

Alexandra Călin 2 years ago - 9 March 2017 00:03

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to try it. Can soy sauce be replaced?

Ioana 2 years ago - March 9, 2017 09:36

Re: Pork tenderloin and mushrooms in cream sauce

not. and necessarily be slightly salty

daniel 2 years ago - 12 May 2017 04:23

Re: Pork tenderloin and mushrooms in cream sauce

even though I have been living in the homeland of soy sauce for a long time (read - China) but without specialized help (read - wife) I could not identify in the supermarket which soy sauce is the light version. So I took a risk and used what I had at hand, that is the 'hard' version, but I put only a spoon and not one and a half as specified in the recipe. The outcome? PERFECT. (of course for me who really prefers the least salty food)

daniel 2 years ago - 12 May 2017 08:25

Re: Pork tenderloin and mushrooms in cream sauce

. and next time I will not fry the muscle but I will throw it directly on the grill tray

Ioana 2 years ago - 12 May 2017 15:44

Re: Pork tenderloin and mushrooms in cream sauce

it is important that the food does not come out salty. I'm glad you came out and liked it!

Cori Cj 2 years ago - 18 May 2017 15:52

Re: Pork tenderloin and mushrooms in cream sauce

Read..made..eating .. savored

Laura 2 years ago - 21 May 2017 09:49

Re: Pork tenderloin and mushrooms in cream sauce

Hi. Do you think it works with beef? Thank you

Ioana 2 years ago - 22 May 2017 12:10

Re: Pork tenderloin and mushrooms in cream sauce

possibly with veal or beef tenderloin

Florentina Vld 2 years ago - 26 June 2017 19:13

Re: Pork tenderloin and mushrooms in cream sauce

I made the recipe and it turned out very good. thank you

Ioana 2 years ago - June 29, 2017 1:43 PM

Re: Pork tenderloin and mushrooms in cream sauce

Good luck, Florentina!

Andreea a year ago - February 28, 2018 15:10

Re: Pork tenderloin and mushrooms in cream sauce

It's the pan on the fire. Is a polenta going? Is my family waiting with their eyes on the door?

Ioana a year ago - 28 February 2018 15:21

Re: Pork tenderloin and mushrooms in cream sauce

it also goes with polenta and some sauteed spinach

Anca Cora 16 hours ago - 16 February 2020 22:48

Re: Pork tenderloin and mushrooms in cream sauce

Dear Ioana,
Thanks for the delicious recipe.
I made your recipe too. 2 times. It's delicious. At the second preparation I put 600 gr mushrooms / 350 gr pork tenderloin.
The first time I put a little chop (lean meat), but with muscle it is much better.
I will try to grill the meat (it's healthier), but I think it will lack the taste of caramelizing the meat in the taste of mushrooms.

Ioana 19 minutes ago - 17 February 2020 15:23

Re: Pork tenderloin and mushrooms in cream sauce

Sincerely, Cora.
go experienced a bit until you find the personal balance between healthy and taste. we would like them to be maxims.

How to cook this recipe for Pork tenderloin, quick recipe:

fillet (uncleaned of fat) wash and dry well with absorbent napkins, then cut into slices about 1.5 cm thick (this way, the meat penetrates quickly, but remains juicy, does not dry). Sprinkle with pepper, thyme and freshly ground hot peppers, because the aroma will be much more intense. I don't add salt at all now. Let the meat rest for 10 minutes, let the flavors penetrate a little.

I always use a mixture of pepper of different colors (white, red, black, green) and hot, dried peppers, which I grind fresh when cooking. I recommend you to do so, you will see what a great aroma the food will have. I buy thyme from the market, I wash it and I dry it. Here in Italy, I don't have one, so my mother buys it and sends it to me ready to dry. & # 128578 Saru-mana, mama. & # 128578

In a pan put the oil, butter and garlic cleaned and crushed with the width of the knife. When the oil heats up, add the slices of meat and keep them on high heat, always sautéing the pan, so that the pieces of meat penetrate evenly. Use oil in combination with butter, because the butter burns extremely quickly. Thus, together with the oil, the butter will not burn, but it will caramelize easily and will acquire that specific roasted walnut taste (noisette).

Pork muscle it is an extremely fine and tender meat, much finer than the chop (which is inaccurate). It cooks extremely fast, it does not need a long baking. I'll tell you how to cook it in the pan.
I like it well done, but juicy, not dry, so I kept the meat in the pan for 10 minutes

After this time, turn off the heat, sprinkle with high salt and cover with a lid for 10 minutes, just as you prepare the salad. In this way, the salt gradually dissolves, and the meat will be soft, juicy and will have a special sweetness. This is what my portion looks like, it is well made, but juicy, you can see the juice it left on the plate. & # 128578

Now I didn't prepare the garnish, I made the muscle for dinner and I only prepared a white cabbage salad with carrots and a little green parsley. You can prepare with any kind of garnish you want, it goes great with green beans, zucchini, broccoli, peas, asparagus, natural potatoes & hellip according to your imagination and possibilities.

I'll leave it at that video recipe here, below & # 128578 In the video I made a garnish of Brussels sprouts with carrots and mushrooms.

Stew sauce recipe step by step

Stew sauce recipe step by step. How to make a steak sauce in the pan, in the oven, like in a restaurant? A velvety sauce, with a rich taste, which goes perfectly with the steak. It is made from the sauce on pork steak with lots of onions, garlic and carrots, with delicious herbs.

This recipe steak sauce (restaurant style) it's simple because we already have the ingredients ready. It is important to use vegetables when making the steak (pork, beef or chicken) so that they cook in the juices left by the meat. There is a bed of vegetables in the tray, where the meat can rest. I don't like this expression at all, but I see that people use it intensively. Basically, line the bottom of the tray with carrot slices, onion quarters, garlic cloves, pepper slices (optional) and place the well-seasoned piece of meat on top.

I made this sauce next to a pork leg smothered on the tray & # 8211 recipe here.

Many Romanian roast steak recipes find here (beef, pork, chicken, honey, rat, rabbit, etc.).

So, in addition to the steak vegetables, we also need some butter and a little cognac, brandy or sweet liqueur wine like Lacrima lui Ovidiu, Porto, Marsala, etc.

From the quantities below it results approx. 8-10 servings of steak sauce.

The first step was to boil the potatoes, then I hydrated the yolks: 30 minutes in water.

I cleaned the muscle and removed those annoying skins. I greased it with olive oil and put paprika and dried thyme on all sides. I put it in the pan for 30 seconds on each side, then put it in the oven at 180 degrees for 20-25 minutes (depending on its thickness).

When the potatoes boiled, I drained them well, crushed them and added the milk. I put the pot on low heat and added, gradually, ghee butter and normal butter, until I reached a consistency that satisfied me.

In the same pan in which the muscle was, I hardened the chopped onion in a little butter + olive oil. I added the brandy, let the alcohol evaporate, then added the well drained yolks. I added the liquid cream and left the sauce on low heat for another minute. I turned off the heat, added parsley, salt and pepper to taste.

I sliced ​​the pork tenderloin (after he rested too), I placed it on the creamy puree, then I put the divine cream and yolk sauce.

Ingredients baked pork tenderloin

  • 1 piece of pork muscle of 750-800 grams
  • 1-2 tablespoons oil
  • salt and freshly ground pepper
  • 1-2 cloves of garlic
  • 3-4 thyme branches
  • optional: 30 grams of butter

How to prepare pork tenderloin in the oven

Muscle training

1. This is what my pork tenderloin looks like, it is a piece of 750 grams and there are about 700 left after shaping. That means 175 grams of meat / portion, in my opinion, enough. We just don't eat empty meat, we put a garnish, a salad next to it, which leads to obtaining enough portions. The meatball, like any other meat that we are going to cook fried, must be taken out of the fridge an hour before we start cooking, in order to return to the ambient temperature.

2. The first step: with a very sharp knife, remove the white membranes, quite hard, from the surface of the meat. If we did not remove this connective tissue, our pork muscle could deform during cooking. In addition, all these pieces are quite difficult to chew, with an unpleasant texture. We are careful not to go deep into the meat, to cut only what we do not want in our steak.

3. This is what our pork tenderloin looks like after we have cleaned the skins well.

Browning the muscle

4. Turn on the oven and set it at 190 ° C unventilated, respectively 180 ° C with ventilation. Meanwhile, season our pork tenderloin well with salt and pepper on the entire surface. Heat a large skillet or a pan with a thicker bottom over medium-high heat. I preferred the tray, because the length of the muscle was larger than the diameter of the largest pan I have in the house. However, it is quite useful to have a pot that can be baked (without plastic handles). Once the pan / tray is heated, add the oil, let it heat up very little and add our pork tenderloin. Quickly brown the muscle, 1-2 minutes on all sides.

Don't think that this browning process is optional! It is also important for cooking, but primarily for taste. The brown crust on the surface of browned foods is the consequence of transformations of proteins exposed to high temperatures (Maillard reaction). Not only do they color, but they develop special taste properties. More directly and as clearly as possible, Gordon Ramsey put it this way: "No color, no taste!" (It's not color, it's not taste!)


5. Once our pork tenderloin is browned, it is put, together with the tray / pan in which it was browned, in the preheated oven at 190 ° C without ventilation or 180 ° C with ventilation. We place it at a medium height. For the weight of 700-800 grams, leave the muscle in the oven for 20 minutes or until you get the desired degree of cooking. The smaller pieces, of 500-600 grams, will be ready in 17 minutes and the individual portions (175-200 grams) will be ready in 13 minutes.

As for me, for me the muscle is ready when it has the internal temperature, measured with an instant reading thermometer, 62 ° C. The most scrupulous can keep it up to 70 ° C, but I do not recommend more than that even in a broken head. The more it is cooked, the stronger and healthier our pork will become. It's a very lean meat, it doesn't have a bit of fat to keep it juicy, so a big NO for the overcooked muscle. The inside of this pork tenderloin should be pink, then it is really fragile, tasty and juicy.

The rest of the flesh

After removing it from the oven, the muscle remains in the pan to rest for at least 10 minutes. Optionally (and highly recommended) we can add over our pork tenderloin 30 grams of butter, in small pieces. We can also add 1-2 cloves of garlic lightly crushed with a knife blade, thyme sprigs and other spices. I add 1 teaspoon of whole fennel seeds, which go perfectly with the pork. The butter will melt and form a sauce with the juices in the pan. During the obligatory period of rest of the muscle, we turn it a few times and sprinkle it from time to time with the very fragrant sauce.


After resting, the muscle is cut into slices about 3-4 cm thick. Serve hot with your favorite garnish and salad. This time, we opted for one mashed potatoes and a baked pepper salad. It was a delight and the meat actually melted in your mouth. More lining ideas can be found with one click here.

May it be useful to you! Other recipes with pork you can find it by clicking on the picture below.

Baked pork muscles stuffed with spinach and goat cheese

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The recipe for baked pork muscles comes in handy, considering that the holidays are approaching (Easter at the time I write this, but I don't see why it wouldn't be a suitable recipe for Christmas or some other feast). If you are already starting to think about the menu, this recipe could be the piece of resistance! I think the Wellington-style puff pastry beef recipe will make you confident that I'm a master of festive meats, and I hope you'll agree with me that this baked pork is the tastiest you've ever prepared.

My baked pork tenderloin recipe is twice & # 8220porkyâ & # x20AC; & # x2122; because the meat is cooked in a thin layer (or notâ & # x20AC; & # x2122; I just won't tell you how thick to buy your slices) of kaizer. Seriously now, this recipe is so successful that it's almost obscene! To ensure that the inside of the meat remains juicy, but not too moist or unripe, we will fill it with spinach (fresh or frozen, it comes out just as well) and goat cheese. The result will give you a roll with which we can be proud of our guests and which will be discussed in the family at least until next Easter!

As a garnish I made some baked potatoes, but it can be served just as well with mashed potatoes and french fries. For an extra patch of color on the plate, let your imagination run wild and include a salad (or if you have no ideas, browse the Atlas of Delights in the salad category).

Before we get to work, I have to warn you not to forget to remove the toothpicks from the meat before cutting it to prevent it from reaching the plate of a careless waiter who will make you pay for his teeth & # 8230

I hope that my recipe has made your life easier (and why not, tastier) for Easter and I promise you to look for other festive meat recipes to delight you with. Good appetite!