Meat

Pork in cream sauce


Ingredients for Cooking Pork in Creamy Sauce

  1. Pork (tenderloin) 400 grams
  2. Butter 50 grams
  3. Dry white wine 100 milliliters
  4. Garlic 4-6 prongs
  5. Olive oil 60 milliliters
  6. Cream 35% fat 400 milliliters
  7. Salt to taste
  8. Ground black pepper to taste
  • Main Ingredients: Pork, Garlic, Cream
  • Serving 2 servings
  • World Cuisine

Inventory:

Oven, Knife - 2 pieces, Cutting dock - 2 pieces, Paper kitchen towels, Deep plate - 2 pieces, Aluminum food foil, Kitchen hammer, Glass, heat-resistant baking dish, Frying pan, Kitchen spatula, Tablespoon, Kitchen gloves, Dish

Cooking pork in a creamy sauce:

Step 1: prepare the meat.


First of all, preheat the oven to 220 degrees Celsius. After we take the pork tenderloin, wash it under cold running water from blood and other contaminants. We dry the meat with paper kitchen towels, put it on a cutting board and clean it from the hymen, veins, cartilage and small bones that could remain on the pork after chopping the carcass. Then cut the tenderloin into slices 1.5 centimeters thick.

In turn, beat each piece with a kitchen hammer so that their thickness decreases to 1 centimeter, and rub them on both sides with salt and black pepper. We shift the prepared pork into a deep plate.

Step 2: fry and bake meat.


Turn the stove on to a medium level and place a frying pan with 60 milliliters of olive oil on it. Gently lower the pieces of meat into the preheated fat, and periodically turning them from side to side with a kitchen spatula, fry them until light golden brown. At this stage of cooking, it is not necessary to bring the pork to full readiness, a light golden, but at the same time dense crust is needed in order to bind the upper tissues of the meat. Due to this, during baking, all pork juice will remain in the meat, and it will be juicy.
It takes no more than 6 minutes to fry the pieces from 2 sides. We transfer the fried meat into a deep, but small heat-resistant baking dish, fill it with 100 milliliters of white dry wine, tighten the container with aluminum foil so that there are no cracks, and send it to the oven preheated to the right temperature 30 minutes.

Step 3: prepare onions and garlic.


While the meat is baked, with the help of a knife for cutting vegetables, peel the onions and garlic. Then we wash them under cold running water and also dry the meat with paper kitchen towels. Then, one by one, put them on a cutting board and chop, onion into cubes up to 1 centimeter, and just chop the garlic cloves finely. We shift the slices into a deep plate.

Step 4: prepare the sauce.


After about 20 minutes of intense baking of meat, we begin to prepare the sauce. Turn the stove on to the middle level and put on it a clean deep stewpan with 50 grams of butter. When the fat warms up, we throw the onions with garlic into it and simmer them, stirring with a kitchen spatula until transparent and a light golden crust, this process will take no more 5 minutes. After we fill the vegetables with liquid 35% cream and bring them to a boil, periodically stirring the mixture with a kitchen spatula.

Step 5: bring the dish to full readiness.


After 30 minutes, using kitchen tackles, we take out the meat form from the oven, remove the foil and pour the fat accumulated at the bottom of the container into the boiling sauce. Then add salt and black pepper to taste to it and let it boil again.

After pour the resulting mixture of semi-finished pork. Reduce the temperature of the oven to 180 degrees Celsius and again send it to the form on 25-30 minutesbut this time without foil. During this time, the meat is completely baked and soaked in delicate cream, and the sauce itself will become thicker.

After the required time, we again take out the form from the oven and put it on a cutting board, previously laid on the countertop. Using a tablespoon, lay out the portions of meat on plates, pour it with cream sauce, arrange with your favorite side dish and serve.

Step 6: serve the pork in a creamy sauce.


Pork in a creamy sauce is served hot with any side dish you like, such as stewed vegetables, mashed potatoes, boiled pasta, rice or fresh vegetable salad. On the palate, the dish turns out to be juicy, saturated, with a pronounced flavor of cream.

It is pleasant to relish this yummy under a glass of white wine, and lovers of soft drinks can be offered juices from green grapes or apples. Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices in this recipe can be supplemented with any spices that are suitable for cooking meat dishes.

- If desired, in order to make the sauce more dense, you can add 1 tablespoon of sifted wheat flour and 100 grams of crushed hard cheese to it.

- For cooking meat, you can use any vegetable or milk fats.

- To prepare this dish, parts of pork carcass such as the neck, boneless shoulder blade, hip cut or boneless loin are suitable.

- To prepare this dish, you can use baking sheets, as well as any heat-resistant or non-stick baking dishes.