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 Glazed Pork with a Side Dish of Beet Recipe
Tender pork tenderloin will become even tastier if it is fried and covered with glaze in port wine. A spicy side dish of diced beetroot is cooked for no more than half an hour. And all together is a festive dish that can be served not only to the New Year's table.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Meat:
Beet:
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Meat:
Beet:
Instructions
  1. Pork tenderloin is better to use chilled. Take it out of the refrigerator 30 minutes before cooking. If the beetroot is small, then take 2-3 pieces. My assistant in this recipe is a food processor and dicing function.
    Pork tenderloin is better to use chilled. Take it out of the refrigerator 30 minutes before cooking. If the beetroot is small, then take 2-3 pieces. My assistant in this recipe is a food processor and dicing function.
  2. Rinse the tenderloin with cold water and dry with paper towels, then cut into three parts. Heat a deep frying pan, melt the butter and quickly fry the tenderloin on all sides over high heat. It is not necessary to bring the meat to readiness yet, you just need to seal all the juices inside each piece. Then turn down the heat, pour in the white port and maple syrup, salt the meat. Cover the pan with a lid and cook the meat over low heat until tender (about 20 minutes). About every 5 minutes, open the lid and pour the meat sauce formed at the bottom of the pan. You can not water each piece, but simply turn the tenderloin over, helping yourself with cooking tongs.
    Rinse the tenderloin with cold water and dry with paper towels, then cut into three parts. Heat a deep frying pan, melt the butter and quickly fry the tenderloin on all sides over high heat. It is not necessary to bring the meat to readiness yet, you just need to seal all the juices inside each piece. Then turn down the heat, pour in the white port and maple syrup, salt the meat. Cover the pan with a lid and cook the meat over low heat until tender (about 20 minutes). About every 5 minutes, open the lid and pour the meat sauce formed at the bottom of the pan. You can not water each piece, but simply turn the tenderloin over, helping yourself with cooking tongs.
  3. While the meat is cooking, let's prepare a side dish of beetroot. Peel the beetroot. I cut it in half to make it easier to load into the combine.
    While the meat is cooking, let's prepare a side dish of beetroot. Peel the beetroot. I cut it in half to make it easier to load into the combine.
  4. In the combine I have a nozzle for dicing food. Believe me, he has sooo sharp knives! I sliced beets in a matter of seconds at a speed of "1".
    In the combine I have a nozzle for dicing food. Believe me, he has sooo sharp knives! I sliced beets in a matter of seconds at a speed of "1".
  5. "Blow", and you're done!
    "Blow", and you're done!
  6. Put the beets in a small saucepan, cover with water and simmer under the lid for about 10 minutes. Then add the sugar and butter, cover the pan again and cook for about 10 minutes until soft. At the end, season the beetroot with ground ginger, salt and coarse pepper, cook for 1-2 minutes and remove the garnish from the heat.
    Put the beets in a small saucepan, cover with water and simmer under the lid for about 10 minutes. Then add the sugar and butter, cover the pan again and cook for about 10 minutes until soft. At the end, season the beetroot with ground ginger, salt and coarse pepper, cook for 1-2 minutes and remove the garnish from the heat.
  7. While the beetroot was cooking, the meat was also cooked, caramelized and turned out very juicy and tender. Transfer the pork to a plate, season to taste with black pepper and cover with foil. Let her rest for 5-10 minutes.
    While the beetroot was cooking, the meat was also cooked, caramelized and turned out very juicy and tender. Transfer the pork to a plate, season to taste with black pepper and cover with foil. Let her rest for 5-10 minutes.
  8. Well, and now, as the famous chef Ivlev says: "Serve, decorate, serve!" Cut the remaining pork tenderloin into thin slices and arrange on serving plates. Place the savory beets next to the meat and sprinkle with coarsely chopped hazelnuts and fresh herbs.
    Well, and now, as the famous chef Ivlev says: "Serve, decorate, serve!" Cut the remaining pork tenderloin into thin slices and arrange on serving plates. Place the savory beets next to the meat and sprinkle with coarsely chopped hazelnuts and fresh herbs.
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