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Pork muscles rolled with bacon

Pork muscles rolled with bacon


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We cut the piece of muscle so as to obtain a longer and not very thick strip (see photo). I beat the meat as well as I could on both sides. I seasoned the meat on both sides with vegeta, paprika, pepper, garlic powder, thyme.

I placed the slices of bacon on an aluminum foil. I placed the piece of meat over them and rolled them with the foil. I got a big roll that I split in two.

In a heat-resistant dish I chopped onion, carrot and celery, I placed the two rolls over which I threw a few more pieces of chopped vegetables, I poured water and wine, I put a lid and put in the oven over medium heat until they blushed.

I left the meat in the oven until it browned more because that's how we like it.



Pork roll with bacon and dried tomatoes & # 8211 a tasty appetizer, easy to prepare

Pork roll with bacon and dried tomatoes is very tasty and flavorful. The meat becomes juicy and tender when it is fried for a long time at a lower temperature. This roll can be served both hot and cold, because it is just as tasty.

Ingredient:

  • 1.5 kg pork chop
  • 6-7 dried tomatoes, 1 onion
  • 3 cloves of garlic, 7-10 slices of smoked bacon
  • Spices: salt, pepper, marjoram, paprika
  • 2 tablespoons oil

Method of preparation:

For a start, cut the cross-cut cutlet, but do not cut it to the end. Unwrap the pork chop and cover it with cling film. We beat the meat with a sledgehammer, through the food foil.

Rub the meat with spices (salt, pepper, marjoram, paprika).

Cut the dried tomatoes into cubes. We clean the onion and cut it into small pieces. Peel a squash, grate it and squeeze the juice. Mix the tomatoes, onions and garlic in a bowl. Spread the filling obtained over the seasoned meat.

Put the bacon slices over the filling, covering 3/4 of the length of the meat. We roll the roll tightly, starting from the bacon side.

Rub the roll with oil and spices, then put it in a baking dish. Put the dish in the preheated oven at 200 degrees and bake the roll for 20 minutes. Then reduce the temperature to 120 degrees and bake the roll for another 70 minutes.

The roll can be served both hot (the resulting liquid can be thickened and turned into a sauce) and cold. Good appetite and increase cooking!

If you liked this recipe, I recommend you share it with your friends. I am convinced that they will want to try it too!


Other filters about Pork

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Spring is the season when stevia borscht is welcome. You can serve it simply, without meat, and with that meat that is preferred.

Easter should start as a big celebration from breakfast. So why not have some fun together, and you and.

Homemade sausages are the healthiest option, when we want to offer the child and the whole family a real sandwich.

Pork is tender and combines well with prunes. You can prepare a special steak for a festive dinner.

Khinkali is a stuffed dough dumpling that comes from the Caucasus, specifically from the Georgian regions of Pshavi, Mtiuleti and Khevsureti.

Brussels sprouts with bacon is a recipe as simple as it is delicious. The sweet and aromatic taste of the vegetable, along with the delicacy.

Potato soup with pork is one of the dishes specific to Romanian cuisine, being a traditional recipe that does not have.

The pancake terrine with cheese and ham is easy to prepare, but it proves a lot of originality and color. So it will be an appetizer that.

The appetizer with cream cheese and turkey ham is very easy to prepare, the assembly part requiring only 10 minutes. In rest, the.

Homemade sausages are an excellent alternative for commercial sausages, but also for a rich holiday meal. Prepared sausages.


Muscle rolled in bacon, served with natural potatoes

I propose a simple and relatively quick recipe, very tasty. I warmly recommend it for the New Year's table, served with a red and robust wine.


Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 40 minutes + rest
ingredients:
1 pork tenderloin, about 450 g
1 1/2 tablespoons mustard
salt
black pepper, freshly ground
1 teaspoon dried rosemary, crushed between the fingers
12 fresh sage leaves
2 tablespoons sunflower oil
2 tablespoons extra virgin olive oil
4 cloves of garlic, grind
1/4 teaspoon hot pepper
1 teaspoon of paprika
1/2 teaspoon cumin seeds, ground
1 teaspoon dried onion
8 slices of bacon
1/2 tablespoon lemon juice
1/3 bunch of fresh, chopped parsley
2-3 medium potatoes, about 250 g
1/2 teaspoon hot pepper flakes (optional)
a few fresh parsley leaves for garnish
Instructions:
Mix in a bowl the mustard with rosemary, salt, pepper, hot and sweet paprika, 1 tablespoon of sunflower oil, garlic, cumin and dried onions.
Preheat the oven to 150 ° C (minimum).
Spread a piece of aluminum foil on the work surface and fold it in half, so that its length exceeds that of the muscle by 5 cm at both ends. The 8 slices of bacon are placed on the foil, superimposed on about 1 cm.
Grease the muscle, evenly, with the mustard mixture. Then place on slices of bacon.
Roll in bacon and foil, as tight as possible. Twist the ends of the roller, in opposite directions, to tighten the roller as tight as possible.
Place the roll on a baking tray and transfer to the oven, where it cooks for 30 minutes. Rotate 3-4 times during this time, and turn the tray at least once, to cook evenly. Then remove and allow to cool slightly until it can be handled.
Meanwhile, peel the potatoes and cut into 2-3 cm pieces. Boil slowly for about 10 minutes, or until very tender, but still retains its shape. Drain, sprinkle with lemon juice and olive oil, salt, pepper and sprinkle with chopped parsley.
Remove the muscle from the metal foil. Heat the remaining 1 tablespoon of sunflower oil in a medium skillet over high heat. Fry the bacon roll for 30-35 seconds on each side, until nicely browned and evenly browned. Transfer to a chopping board and let stand 5 minutes, then cut into 2 cm thick slices with a very sharp knife.
Serve the rolls with natural potatoes, sprinkled with hot pepper flakes and garnished with fresh parsley leaves.
Note:
Cooked for 30 minutes at 150 ° C, the muscle remains pink in the center of cooking, so it is very fragile and juicy. But if you want it better done, extend the cooking time by 2-3 minutes for medium and 4-5 minutes for well done
If the muscle is longer, I think you will need 9, or even 10 slices of bacon.


Pork tenderloin wrapped in bacon. With basil.

by the way yesterday's potatoes, who sighed for a piece of meat: these days I'm testing recipes for the new menu of Camino restaurant (I would call it the Camino Terrace but the cold is coming and I don't know how long the terrace will be open). We'll have fun together all winter, but I'll tell you about that a little later. Now I want to offer you the joy of seeing some delicious, juicy and fragrant pieces of meat (to believe all this, either go to the Camino or try a stunt at home that has the mentioned results). Of course, I won't give you the recipe from Camino (by the way, the muscle remains on the menu, the artichokes in the pictures haven't passed the tests, don't ask about them) but I'll give you a decent recipe that won't make you laugh in front of the guests. There it is:

Cut the pork tenderloin into two-centimeter-thick slices. Wrap each piece of muscle with thin slices of bacon. Secure the bacon with toothpicks or skewers.

Fry the muscle, without fat, in a non-stick pan. Three minutes on one side, three minutes on the other.

After turning the muscle, sprinkle coarse salt and freshly ground pepper over it. Put basil or sage leaves over the meat, put a lid on the pan, turn off the heat and leave the pan covered for two minutes.


Bacon pork tenderloin

This piece of pork, although relatively lean, is a tender meat and cooks quickly. The slices of bacon give it juiciness and an extra flavor. Try the recipe too, see what goodness comes out!

  • a pork tenderloin of 400-600 g
  • 150-200 g thinly sliced ​​bacon
  • ground pepper, onion / garlic powder

Wipe the muscle well with a paper towel, grease with a little olive oil and sprinkle evenly with a little salt, thyme and onion powder (or other spices as desired).

The bacon slices are placed on a lightly overlapping shredder, forming a rectangle with the side of the length of the muscle. Place it on the edge of the rectangle and roll it into slices of bacon as tightly as possible. The formed cylinder is covered and left to cool for a few hours or even overnight, it can be directly in the form in which it will bake (I laid it with baking paper).

Remove the meat about an hour before cooking. Place the tray in the preheated oven at 200 degrees C for about 20-30 minutes, until the bacon is browned. Do not leave more, so as not to dry the meat.

Remove the pan from the oven and cover for 10 minutes before serving.

Cut the muscle into slices and serve with your favorite garnish (we had eggplant hardened in a pan with parsley and garlic).

TOTAL: 720 grams, 1541.4 calories, 141 protein, 103.3 fat, 2 carbohydrates, 1.2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


• 500 g pork muscle
• 6 cloves of garlic
• 250 ml wine
• 150 g diced kaizer
• a tablespoon of thyme
• a tablespoon of sweet paprika
• salt, pepper and oil

Wash the pork edge and clean the garlic with a knife, prick the pork muscle from place to place and in the holes formed we insert the garlic cloves and the kaizer pieces, then salt and pepper the pork muscle to taste on all sides.
The pork muscle is lined with paprika, after which we can pour over the muscles and a little oil to better catch the other spices. Cover the pork muscle with an even layer of thyme and put the seasoned muscle in the refrigerator, where we leave it for at least a few hours.
After the spices have left their taste in the pork muscle, we take it out of the fridge and put it in a yena dish that we will put in the oven.
We pour a glass of wine over the pork muscle and put it in the oven. From time to time during cooking we open the oven door and sprinkle the muscle with the sauce that forms.
Bake for about 45 minutes on medium heat (ie 175 degrees C), but the duration may vary depending on the type of oven.

Try this video recipe too


Pork tenderloin wrapped in bacon

It's not hard to prepare, it's not hard to supervise, and it's hard to eat, what more. And if you don't take my word for it, you can check.

What do you need?

  • 2 shaped pork muscles, of 400 - 500 g each
  • 200 g dry smoked bacon, thinly sliced
  • 2 teaspoons granulated garlic
  • 2 teaspoons of paprika, possibly smoked
  • Sea salt, freshly ground mixed pepper - to taste
  • 3 - 4 cloves of garlic
  • 2-3 sprigs of green thyme
  • 2-3 tablespoons of vegetable oil
  • 10 - 15 cloves
  • 250 mL white wine, semi-dry.

How do you proceed?

Wipe the muscles with absorbent towels and then season them with dry spices: granulated garlic, paprika, salt, pepper. Spread the spices well, then wrap each muscle in slices of bacon.

So that the bacon does not come off the muscle, nail it! Don't take it ad litteram, it's just a style figure, you won't even use nails (not even screws), but only nails, as you can see below:

Place the prepared mussels in a pan greased with a little oil, add next to them some uncleaned garlic cloves, just lightly crushed with the side of the knife, some sprigs of thyme and a cup of wine.

Cover the tray with aluminum foil and place it in the preheated oven at 190 - 200 ˚C.

After about an hour, look at how they are doing, in case you happen to take their temperature. If they have not yet reached 74 - 76 ˚C (in the center of the piece of meat), they are not ready yet. Add more liquid to the pan (water or still wine) if necessary, sprinkle with the rest of the pan, turn them over and leave them in the oven for another half hour, still covered with aluminum foil.

Now it should be almost ready you can set the foil aside, to brown the bacon and thicken the sauce in the pan. Leave them for another 10-20 minutes (depending on how crispy you want them to look), then take them out on a plate and let them rest for about 10 minutes before slicing them. If you don't have patience (and a well-sharpened knife), at best you will tear them apart and they won't look good in the picture.

It is best to cut after they have cooled completely, possibly after standing for a few hours in the cold. Okay, you can eat it cold (as an entree) or you can reheat it in the microwave, ready to be sliced. It goes with baked potatoes, mashed potatoes, steamed or pan-fried vegetables, and even mushroom sauce.

It's all about not forgetting to put a glass of Fetească Neagră next to it (I leave the vineyard and the year of your choice).


Recipe Baz ndash Petrou Vasilios: Damascus pork muscles

The pork muscle is cut into 2 cm slices. Marinate with olive oil, salt and pepper and put on the grill (3 minutes on each side). Put olive oil in a pan and fry the julienned onion, garlic and mushrooms and then add white wine. After 6 minutes we put the pork muscle in the sauce with mushrooms, onions, garlic and white wine and let it cook for 15 minutes. Grill the bacon slices until they dry a little. We grate the radish, drain it well and put it aside. Boil 4 chopped plums in honey water until a thicker sauce is made and then put in a blender. We take a round shape and place the first layer with radishes, then we put bacon and mushrooms in the sauce. At the end, put the pork muscle and the plum sauce over the meat and sprinkle with oregano.

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Pork muscle, cooked in bacon

1. Peel the garlic. Break the thyme leaves from the twigs. Finely chop the garlic together with the thyme. Mix with the mustard and Worcester sauce until you get a paste, season with salt and pepper.

2. Grease the pieces of pork with the sauce obtained and wrap them in cling film separately. Refrigerate and marinate for 12-24 hours. Remove from the fridge 1 hour before putting in the oven.

3. Preheat the oven to 180 ° C. Wrap each piece of meat with strips of bacon, tie with kitchen twine.

4. Place the meat on the grill of the tray and bake for 25-30 minutes. Before serving, remove the string and let it rest for 5-10 minutes.



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