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Pork tenderloin with rice

Pork tenderloin with rice

The muscle is cut into pieces.

In a saucepan, heat the onion with a little oil. Put the sliced ​​carrots. Take the pan off the heat, put the paprika, mix and put it back on the fire. Add the pieces of meat. Fry them until they lighten in color. Season and add water. enough to cover the meat. When the meat is almost cooked, add the peppers, tomatoes and mushrooms. My mushrooms have already been fried.

At the end we add the greens.

We boil the rice in salted water for 6 minutes. Drain it and it can be served.

Good appetite !!!

500 grams of pork tenderloin
50 grams of olive oil
100 grams of carrots, chopped & icircn small cubes
100 grams of celery, chopped & icircn small cubes
100 grams of tomato sauce
aromatic herbs: oregano, basil, rosemary, thyme

Difficulty: average

The muscle is cut with a sharp knife and topped with slices of garlic and ginger. Season with olive oil, salt, pepper and the mixture of herbs and put in the oven for about 20-25 minutes.
Remove from the oven and set aside for 10 minutes. The remaining carrot and celery cubes are hardened in the remaining oil. After 5-10 minutes, add the tomato sauce and leave it on the fire for another 5 minutes.
Slice the muscle into 1 cm thick slices, place back in the pan with the vegetable sauce on top and place in the oven for about 5-10 minutes.

Bonus recipe: Pork tenderloin with wine sauce

  • 1 kg pork tenderloin (2 pieces)
  • 1 onion
  • 2 teaspoons dried rosemary
  • 2 teaspoons thyme
  • 1 glass of red wine
  • 1 glass of white wine
  • 1 glass of olive oil
  • 2 teaspoons brown sugar
  • rosemary threads
  • salt and pepper.

preheat the oven to 200 ° C. Cut the muscle into 2 cm slices, season with salt and pepper, rosemary and thyme. Put the oil, onion and on a tray and place the pieces of meat on top. Pour the red and white wine, sprinkle with brown sugar and cover the pan with aluminum foil. Put the tray in the oven over high heat and leave it for 20 minutes. Then take out the tray, take the meat and place it on a plate. Decorate it with fresh rosemary, and drain the sauce from the pan into a saucepan and serve with the meat.

  • 900 g pork ribs
  • 350 g of rice
  • 1 large onion
  • 1 carrot
  • 200 ml tomato paste
  • salt, pepper, dill
  • olive oil
  • 1 teaspoon salt

First put the ribs in a deeper pan, add a cup of water and a few tablespoons of olive oil. Leave until the water drops and brown the ribs in the remaining oil.
In another pan put a few tablespoons of oil and sauté the sliced ​​onion.

Heat for 2-3 minutes and add the carrot given through the large grater.

After another two minutes, add the rice.

Salt, pepper and add dill (if you have fresh it is much better).

Meanwhile, prepare a baking tray and put the ribs in it.

Distribute the previously prepared rice mixture over them.

Put the tomato paste, cover with water (about a liter and 200 ml) and put in the preheated oven.

When the rice has absorbed all the liquid, it is ready. If the rice is not cooked, add another cup or two of water and boil until it is ready.
As I said, we serve it with a cabbage salad, it's delicious. Good job and good appetite!

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Pumpkin and Corn Rice & # 8211 Creamy Rice Recipe with Vegetables and Parmesan

Rice with pumpkin and corn & # 8211 creamy rice recipe with vegetables and parmesan. How to make tasty rice with vegetables? What type of rice do we choose to get the creaminess? Recipes with pumpkin or zucchini. Rice recipes. Corn recipes.

My daughter is a big fan of rice, just like me. I am glad that he came home on vacation and that I can prepare his favorite dishes, including this rice with pumpkin and proumb. A creamy rice that looks like a risotto. I say that it is similar because I did not follow all the steps of preparing an authentic Italian risotto.

I did, however, use a large, round grain rice for risotto (Arborio or Carnaroli), a fried of green onions and garlic, a vegetable soup as well buttering from the end (incorporating a piece of butter and grated Parmesan cheese). For an authentic risotto, a white wine or vermouth is used to extinguish the siofritto, the liquid (hot soup) is gradually added and stirred constantly for 20 minutes to stimulate the starch in the grains to create that typical creaminess. I cheated in the sense that I did not put alcohol at all and that I poured all the liquid in one installment. I also leave you with an authentic recipe for risotto alla milanese so you can understand what it's all about & # 8211 see here.

For a special taste I recommend using meat soup (see here) or vegetables (see here).

From the quantities below it results approx. 4-5 servings of rice with pumpkin and corn.

Pork breast with garlic in the pan & # 8211 low steak recipe

Pork breast with garlic in the pan & # 8211 low steak recipe. How to make a stewed pork steak in a frying pan & # 8211 piece? Pork breast pörkölt recipe with ribs. Pig alms. Pork breast recipes. Pork rib recipes. Low steak recipes.

I kept telling you that my favorite pieces are the neck, the ribs and the pork breast. They have fat, some have bone and their meat is the tenderest and tastiest! Especially when it is fried or cooked properly so that it becomes brown and tender.

In our country (in Arad) this pork breast is often made with garlic, slowly fried in a pan. We are talking about a low, stewed steak that is prepared especially in winter when cutting the pig. It's called Hungarian pörkölt or pecsenye to pan (hence the name "Piece"). Yes, it is a kind of pork alms that, traditionally (in Arad, Bihor), is served with hardened sour cabbage. Cabbage can also be prepared separately, but most often it is made into a "torch" or pork with sour cabbage (pickled). & # 8211 see the recipe here. Put all the meat falls left from the pork shaping (pieces of leg, shoulder, chest, ribs, etc.).

We like this pork breast with garlic and together with a mashed potato and some homemade pickles (cucumbers, gogonele) but it goes well with bread or polenta.

Slices of pork neck can also be used see the recipe here.

This stewed steak is prepared slowly, patiently. First, fry the breast pieces and then gradually turn off with small amounts of water and cook under the lid. The technique is from pörkölt & # 8211 see here.

The spices are salt, pepper and garlic (put at the end). From the quantities below it results approx. 4 servings of pork breast with grilled garlic & # 8211 low steak recipe.

Grilled pork tenderloin - especially juicy and tasty

  • Grilled pork tenderloin (Maria Matyiku / Epoch Times) Grilled pork tenderloin

By frying the grilled mussels, a crust is formed on the outside, which keeps the tender meat inside, having a soft and incredibly juicy texture.

Served with flavored garlic sauce, along with grilled vegetables, the muscle is a perfect combination for a pleasant and healthy meal.


1-2 pork muscles up to ½ kg each,

a little olive oil to grease,

salt and pepper as desired.

aromatic herbs (thyme, sage, marjoram, etc.) as preferred,

optionally, a piece of hot pepper cut into thin cubes


Remove the white strips and membranes from the muscle, as they will shrink in the heat. The muscle is wiped off the excess water using paper towels, greased everywhere with olive oil, then seasoned with salt and pepper as desired.

Heat the grill well until it reaches about 260 degrees C, then reduce it to low temperature.

Place the muscle on the grill while the temperature is high and fry for 1-1 ½ minutes on each of the 4 sides.

Then move the muscle to the lower temperature side of the grill and cook for 4 minutes on each of the two larger sides, or until the internal temperature of the meat reaches 60 C (if you have a special meat thermometer on hand).

Set the muscle aside and let it rest for 10 minutes before slicing and serving.

Meanwhile, prepare the garlic sauce with aromatic herbs.

The two heads of garlic are cleaned and given through the press or on a grater if you want a finer paste.

Rub the garlic with salt, then add oil, little by little, until a thick paste is formed. Add a few drops of water to fluidize the paste and continue mixing.

At the end, add finely chopped herbs and optionally a little red hot pepper.

Pour the sauce over the sliced ​​meat. Serve with grilled vegetables, potatoes, rice, or your favorite salad.

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Pork chop with potatoes and vegetables (hunting) prepared with fresh tomatoes, carrots, bell peppers and rice

Serbian pork chop

Serbian pork chop prepared with bell peppers, tomatoes and rice, seasoned with paprika

Pork chop with cabbage and red onion.

Pork chop with cabbage and Szekler onions, prepared with sour cream and seasoned with paprika

Pan-fried pork tenderloin with rice garnish

You know that I am characterized by simple dishes that are made quickly, so you will definitely like this recipe. Whenever I come home from work, the cooking time is very limited and then I choose quick dishes, such as this pork tenderloin that I served with rice garnish. The recipe is 2 in 1, meaning that while the meat is being made, you can also prepare the garnish, it will take a maximum of 25 minutes with all the preparations.

Of course you can choose to prepare it with chicken breast that you can cut into strips or with pork chop, but it seems to me that the muscle works best. It does not require time to marinate and as utensils you only need a frying pan, a saucepan and two wooden spoons :).

On this occasion I chose to make a rice garnish, it is the simplest in the world, the next after the sauteed frozen vegetables :) I hope you try it in other preparations because it is practical, cheap and good.

I tried to make a more interesting presentation, you will see in the video that it is very easy to do, and the effect is beautiful. I'm not writing anything other than that it's a must and, of course, at least once you try the recipe, it's too good to miss it.

Pan-fried pork tenderloin with rice garnish

  • 700 g pork tenderloin
  • 150ml white wine
  • 200g rice (a 200g cup)
  • 1 piece of carrot or a small carrot
  • 1 small onion
  • 1 teaspoon universal vegetable spice
  • salt, pepper, olive oil

We wash and slice the pork tenderloin, then season it with salt and pepper. Heat the oil in a larger diameter pan and fry over low heat until the meat slices are nicely browned on both sides. It would be good to choose a larger pan so that the slices of meat do not overlap.

Until the meat is cooked, chop the onion and chop the onion and put the carrot on the grater with small holes. Saute the vegetables in a little olive oil for 2-3 minutes then add the rice, let it fry for a minute, add 1 teaspoon of universal spice and then add a cup of water. For a successful rice garnish, measure with the same cup, the proportion is 3 cups of water to 1 cup of rice. The water is added gradually, so that the rice absorbs the liquid slowly. Cover with a lid and let it simmer for about 3-4 minutes then add the second cup, again leave 3-4 minutes then the last cup and leave for a maximum of 5 minutes. Everything over low heat and with a lid :). Extinguish the fire, taste and if necessary season more, then let it sit with the lid on.

Meanwhile, turn the slices of meat and if they are nicely browned, increase the heat then add the wine and leave until it evaporates. You can put soy sauce instead of wine (in this case, do not salt the meat). If you have neither wine nor soy sauce, do not put anything (at this moment I do not think of another substitute). Cover with a lid and let stand for a few minutes.

So I solved two meals in the meantime.

For a nice effect of the garnish, water a form with cold water (it can also be a cup) and fill it with rice, press well and turn it upside down on the plate (just like the sand forms). Slightly lift the form and you're done!

Garnish with green parsley and serve.

You can find the video recipe here, you will see how easy it is to prepare!

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Ingredients Pork pilaf

500 gr pork (leg, shoulder or neck)
50 gr sausages with paprika (optional)
1 large onion (about 150-200 gr)
2 bell peppers (one red and one green)
2 cloves of garlic
1 thyme thread
1 bay leaf
1 l apa
3 teaspoons paprika
1 tablespoon top with tomato paste
2 tablespoons oil
salt, ground black pepper

175 gr rice for risotto (arborio, carnaroli)
50 ml dry red wine
1 tablespoon butter
25 gr hard cheese (parmesan type)
1/4 bunch of parsley