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Print Recipe
Pork with Apples Recipe
I share with you a very tasty, juicy, flavorful homemade pork. It takes a little time to cook, just like regular meat. But the preparation takes more time, but the result is worth it. I specify the time-without taking into account the time for pickling.
Cook Time 90 minutes
Servings
Ingredients
Base:
Первый маринад:
The second marinade:
For apples:
Cook Time 90 minutes
Servings
Ingredients
Base:
Первый маринад:
The second marinade:
For apples:
Instructions
  1. Put the pork tenderloin in a container and fill with kefir. Put it in the refrigerator for 2 hours.
    Put the pork tenderloin in a container and fill with kefir. Put it in the refrigerator for 2 hours.
  2. Immediately prepare the first marinade, so that it has time to cool down. Put a saucepan of water on the fire, let it boil, add salt and sugar, and mix. Add coriander seeds, allspice, hot pepper, Bay leaf. Let it boil and turn it off.
    Immediately prepare the first marinade, so that it has time to cool down. Put a saucepan of water on the fire, let it boil, add salt and sugar, and mix. Add coriander seeds, allspice, hot pepper, Bay leaf. Let it boil and turn it off.
  3. After two hours, transfer the meat from the kefir to another container and pour the first marinade. Leave it overnight in the refrigerator , the meat will be saturated with the aroma of the marinade, which will penetrate inside and make the meat juicy.
    After two hours, transfer the meat from the kefir to another container and pour the first marinade. Leave it overnight in the refrigerator , the meat will be saturated with the aroma of the marinade, which will penetrate inside and make the meat juicy.
  4. After 8-12 hours, prepare the 2nd marinade. Mix all the ingredients.
    After 8-12 hours, prepare the 2nd marinade. Mix all the ingredients.
  5. Remove the meat from the first marinade , dry with paper towels and RUB well with the second marinade. Leave it on the table for an hour.
    Remove the meat from the first marinade , dry with paper towels and RUB well with the second marinade. Leave it on the table for an hour.
  6. Spread the meat on three or four layers of foil, put three sprigs of fresh rosemary on top. Wrap it tightly and put it in a mold , at the bottom of which pour a glass of water. Put in the oven 170°C for 60-70 minutes.
    Spread the meat on three or four layers of foil, put three sprigs of fresh rosemary on top. Wrap it tightly and put it in a mold , at the bottom of which pour a glass of water. Put in the oven 170°C for 60-70 minutes.
  7. 20 minutes before the meat is ready to get out , unwrap the foil and put it back in the oven to brown.
    20 minutes before the meat is ready to get out , unwrap the foil and put it back in the oven to brown.
  8. Meanwhile, prepare the apples. Peel them, cut them into cubes, put them in a frying pan, add sugar, water and a sprig of rosemary. Constantly stirring, put out for five minutes , until the liquid evaporates.
    Meanwhile, prepare the apples. Peel them, cut them into cubes, put them in a frying pan, add sugar, water and a sprig of rosemary. Constantly stirring, put out for five minutes , until the liquid evaporates.
  9. The finished meat can be cut hot, or you can cool it, as in my case. Serve the meat with apples and serve on the table.
    The finished meat can be cut hot, or you can cool it, as in my case. Serve the meat with apples and serve on the table.

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