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Pork tenderloin with vegetables

Pork tenderloin with vegetables

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1. Wash the eggplant and peel half the amount. Cut them into cubes (3-4 cm) and put them in salted water for 20 minutes.

2. Wash and cut the muscle into 5-7 cm pieces.

3. Put the teaspoon of oil in the pan to heat (you can give up the oil;). Throw the meat in the pan and brown a little. Pour the red wine over the meat and put the lid on. Leave on the right heat until the liquid drops.

4. Peel the carrots, wash them and cut them into rounds. We also cut into peppers / large pieces peppers and donuts. We cut the onion julienne, but still coarse.

5. After the meat liquid has dropped, we can put the vegetables, put the lid on and let it simmer for 10 minutes. If necessary, add 30 ml of water. In the last 3 minutes we put the tomato paste and turn it slightly.

That's all!

Good appetite!

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(5 points / total votes: 88)

Mirela 3 years ago - November 11, 2016 10:42

Re: Pork tenderloin and mushrooms in cream sauce

THAT'S GREAT! Something fast with pork tenderloin, that's what I was planning to prepare for this weekend!

Alina 3 years ago - 11 November 2016 20:47

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to prepare it !! sounds so good recipe!

Eva 3 years ago - 15 November 2016 22:26

Re: Pork tenderloin and mushrooms in cream sauce

Super. I made from a kg of muscle and 500 g of mushrooms. And he disappeared immediately, the plates were licked. Next time I put more mushrooms thank you very much. This is guest food

ANA 3 years ago - 17 November 2016 14:51

Re: Pork tenderloin and mushrooms in cream sauce

Claudia 3 years ago - November 19, 2016 11:02 PM

Re: Pork tenderloin and mushrooms in cream sauce

Delicious to come out. It's all over. Thanks for the recipe! I love all your recipes. Have I adapted some so that my dad and my girlfriend of 1 year and 3 months can? (not because the pope isn't a pig yet).

Restaurant Guide 3 years ago - 22 November 2016 10:41

Re: Pork tenderloin and mushrooms in cream sauce

Very good recipe, I will try to make too. Thanks for the idea.

c ata 3 years ago - 28 November 2016 19:15

Re: Pork tenderloin and mushrooms in cream sauce

very good came out, congratulations for the site.

Ioana 3 years ago - November 29, 2016 11:04

Re: Pork tenderloin and mushrooms in cream sauce

I'm glad that this recipe is so successful! the result is really excellent with minimal effort

Alexandra Călin 2 years ago - 9 March 2017 00:03

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to try it. Can soy sauce be replaced?

Ioana 2 years ago - March 9, 2017 09:36

Re: Pork tenderloin and mushrooms in cream sauce

not. and necessarily be slightly salty

daniel 2 years ago - 12 May 2017 04:23

Re: Pork tenderloin and mushrooms in cream sauce

even though I have been living in the homeland of soy sauce for a long time (read - China) but without specialized help (read - wife) I could not identify in the supermarket which soy sauce is the light version. So I took a risk and used what I had at hand, that is the 'hard' version, but I put only a spoon and not one and a half as specified in the recipe. The outcome? PERFECT. (of course for me who really prefers the least salty food)

daniel 2 years ago - 12 May 2017 08:25

Re: Pork tenderloin and mushrooms in cream sauce

. and next time I will not fry the muscle but I will throw it directly on the grill tray

Ioana 2 years ago - 12 May 2017 15:44

Re: Pork tenderloin and mushrooms in cream sauce

it is important that the food does not come out salty. I'm glad you came out and liked it!

Cori Cj 2 years ago - 18 May 2017 15:52

Re: Pork tenderloin and mushrooms in cream sauce

Read..made..eating .. savored

Laura 2 years ago - 21 May 2017 09:49

Re: Pork tenderloin and mushrooms in cream sauce

Hi. Do you think it works with beef? Thanks

Ioana 2 years ago - 22 May 2017 12:10

Re: Pork tenderloin and mushrooms in cream sauce

possibly with veal or beef tenderloin

Florentina Vld 2 years ago - 26 June 2017 19:13

Re: Pork tenderloin and mushrooms in cream sauce

I made the recipe and it turned out very good. thanks

Ioana 2 years ago - June 29, 2017 1:43 PM

Re: Pork tenderloin and mushrooms in cream sauce

Good luck, Florentina!

Andreea a year ago - February 28, 2018 15:10

Re: Pork tenderloin and mushrooms in cream sauce

It's the pan on the fire. Is a polenta going? Is my family waiting with their eyes on the door?

Ioana a year ago - 28 February 2018 15:21

Re: Pork tenderloin and mushrooms in cream sauce

it also goes with polenta and some sauteed spinach

Anca Cora 16 hours ago - 16 February 2020 22:48

Re: Pork tenderloin and mushrooms in cream sauce

Dear Ioana,
Thanks for the delicious recipe.
I made your recipe too. 2 times. It's delicious. At the second preparation I put 600 gr mushrooms / 350 gr pork tenderloin.
The first time I put a little chop (lean meat), but with muscle it is much better.
I will try to grill the meat (it's healthier), but I think it will lack the taste of caramelizing the meat in the taste of mushrooms.

Ioana 19 minutes ago - 17 February 2020 15:23

Re: Pork tenderloin and mushrooms in cream sauce

Sincerely, Cora.
go experienced a bit until you find the personal balance between healthy and taste. we would like them to be maxims.

  • 800-900 g pork (leg or chop)
  • 200 g grated cheese
  • 100 g frozen green beans
  • a red bell pepper
  • salt and pepper
  • coriander
  • marjoram
  • 7-8 tablespoons oil

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Pork tenderloin with sauteed vegetables

Pork tenderloin with sauteed vegetables. This pork tenderloin recipe with sauteed vegetables, cooks in about 40 minutes and is delicious. Pork tenderloin is a lean meat that has a very low caloric intake and is very healthy. This dish is suitable for both lunch and dinner and is ideal in diets. Sauteed vegetables are a healthy garnish, full of color and vitamins.

Pork tenderloin ingredients with sauteed vegetables:

  • 2 pieces of pork muscle (850 g)
  • 1 hot pepper
  • half a zucchini (100 g)
  • 2 basil leaves
  • 1 red bell pepper (100 g)
  • a red onion
  • 2 tablespoons olive oil
  • 4 mushrooms
  • half an eggplant (40 g)
  • 25 g of butter
  • a carrot (35 g)
  • 2 bunches of broccoli (60 g)
  • salt and pepper.

Preparing pork tenderloin with sauteed vegetables:

In the grill pan, melt the butter. Wash the muscle, season it with salt, pepper and put it in the pan. Cut the hot pepper and add it over the mussels.Put the 2 tablespoons of olive oil in the normal pan, then add the red pepper. Meanwhile, prepare a smaller saucepan and when the water starts to boil, add the broccoli and leave it for 2 minutes.After leaving the pepper for 3 minutes on low heat, put the carrot, red onion and leave them for 3 minutes.Put the mushrooms, zucchini, eggplant cubes and broccoli. Let them simmer for 20 minutes and stir from time to time (for the first 10 minutes, cover with a lid to soften the vegetables).Towards the end, season with salt and pepper.After 10 minutes, when the muscle acquires a crust, we turn it on the other side.After it has acquired the crust, we turn it over on the other 2 parts for about 15 minutes (or until we consider that it is done, depending on its thickness, it may take longer).

Complexity Preparation time Nr. servings
low 45 minutes
4-6 servings

Good appetite!

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Pork muscle or muscle?

Many people do not differentiate between these notions. Our housewives improperly call & # 8222muschi & # 8221 any piece of boneless (or low-fat) meat, starting with the pulp and ending with the back.

& # 8222Muschiulet & # 8221 is the popular term for the finest meat of pork or beef: paravertebral muscle (left and right of the spine). Each animal has 2 such muscles (a pair) and they can be recognized by their elongated, spindle-shaped shape. Pigs are thinner than beef, obviously. In English it is called & # 8222tenderloin & # 8221 and its finest end is the famous & # 8222Filet mignon & # 8221. The people of the muscle are also called "bunnies" or "fish" (depending on the area).

So, DO NOT try to apply this recipe to the case a boned leg (see here how the pulp is made), of a chop (see here how it's done) or a pig’s head (see the nape of the neck here). These pieces are cooked in a different way and have other cooking times.

I choose my pork tenderloin carefully, I prefer those that still have a thin layer of fat attached to the membranes and I don't season them with anything before cooking. I prefer to cook this kind of fresh meat, bought from a local butcher of great confidence (the butcher of the Tal family from Bujac). They have great pigs that provide a special, tender and juicy meat, be it pulp, nape, chop, chest or muscle. It doesn't compare to any meat in the supermarket! A muscle weighs about 500-600 g & # 8211 so it reaches 3 people at lunch (with 1-2 garnishes). Every time I buy 2 muscles and one goes to the freezer. This one has been frozen.

I'll leave you the recipe for pork tenderloin medallions in the pan & # 8211 see here.

And here's a pork tenderloin stuffed with sausage paste that is made by cutting pork & # 8211 recipe here.

Returning to the whole muscle: try this preparation at least once and you will not regret it! The meat actually melts in the mouth, it is soft, tender and tasty. Try not to cover the taste of meat with too many spices & # 8211 salt and pepper are enough. The butter will envelop this red piece with its aroma and will elevate it fantastically. A few fresh thyme leaves or a little Dijon mustard are enough to divert the classic version with salt and pepper. A feast!

  • 1 whole pork tenderloin (approx. 500-600 g)
  • 1 tablespoon olive oil
  • coarse salt
  • freshly ground black pepper
  • 40 g butter
  • Optional: fresh thyme, cumin seeds or powder, 1 teaspoon Dijon mustard, 1 clove of thinly sliced ​​garlic, etc.


Pork muscle the pan, o quick recipe and delicious, as I like it. The pork tenderloin is very fragile and that is why it does not require a long cooking time.

We ate it with grilled eggplant with garlic and parsley sauce, my husband's favorite garnish.

  • 1 piece pork tenderloin (600 g)
  • 1 clove of garlic
  • 2-3 tablespoons of olive oil
  • a cube of butter
  • fresh thyme
  • paprika
  • freshly ground salt and pepper

Method of preparation pan-fried pork tenderloin

We cleaned the pork tenderloin from any skins and cut it into slices, not too thin. We sprinkled pepper, paprika and fresh thyme leaves.

Heat the olive oil together with the butter and, when it starts to sizzle, add the lightly crushed garlic clove and leave it until it starts to change its color. This way the oil is flavored with garlic and the meat will taste much better.

Fry the muscle over medium heat for about 6 to 10 minutes, depending on how you like it. Before turning off the heat, salt the meat well on both sides.

Serve with your favorite garnish or a mixed salad. Excellent! Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

GURMANDINO.RO: Pork tenderloin in crust, with vegetables, in the oven

The pig and the fennel they go well together, as we have seen on other occasions (see the recipe for Pork Meat with Chives and Apricots, respectively for Baked Pork Rasol, with herbs and beer). How well the pig is understood with mustard and rosemary and sage. And if we put other vegetables in addition to the delicate pork tenderloin in the crust, it results in a wonderful "2 in 1" kind with few calories, meaning a delicious steak and a healthy, tasty and enticing vegetable garnish. What's more, it is quite easy to make, it doesn't last very long and it is suitable for meals with many guests :).

As I think can be seen in the pictures, the pork muscles have retained their juiciness and a seductive pink hue, which is due, I say, to the crust that prevented them from drying out. Now, if you don't like the idea of ​​the crust, you can give it up and make a mixture of mustard and butter, to grease the muscles with it, after the first 20 minutes in the oven. However, I would recommend you to try the crust version because it is interesting. What else can I tell you? That I would advise you to use zucchini instead of our pumpkins (they have a different firmness) and that the recipe is inspired by the magazine "Ioana - Secrets of the kitchen".

Ingredients (for 8 servings):
- pork tenderloin 2 pcs. (about 1 kg)
- fennel 2 pcs. (450 g)
- pumpkin 2 pcs. (500 g)
- cherry tomatoes 500 g
- leek 2 pcs. (200 g)
- 4 cloves garlic (15 g)
- onion 1 pc. large (165 g)
- capers 60 g
- fresh rosemary 3 strands
- vegetable / meat soup 200 ml
- fresh sage 4-5 strands
- mustard with grains 70 g
- butter 20 g
- weigh 30 g
- or 1 pc.
- salt pepper

How to make pork tenderloin with mushroom filling in the oven

Pork tenderloin / pork leg, it will be split in two with the help of a sharp knife, then it will be beaten with a schnitzel hammer, greased and seasoned on both sides (inside and outside) with butter and salt, ground pepper and paprika / buoy dulce, to be transferred to a baking paper greased with oil (to make it easier to roll).

On pork tenderloin / prepared pork leg beforehand, it will be put mushroom composition obtained, sprinkled on top grated cheese, then rolled tightly with the help of the baking paper and tied with cotton thread (sailor knots) all around.

Rosemary thread will stick in rolled muscle (for flavor), then greased again with oil and paprika / paprika.

Thus rolled, pork tenderloin will sit in a Jena pot / ceramic / square tray anointed with butter / vegetable oil, then poured white wine mixed with water (possibly you can add some potatoes cut into quarters ) and covered aluminum foil vessel, put in the preheated oven at 190 degrees for about 60-80 minutes (to cook the pork well), checking from time to time so as not to lower the liquid too much, it is possible to add another cup of hot water.

With about 20 minutes before the end of cooking, aluminum foil will move away to leave fillet to make a rumen face, aspects.

Pork tenderloin stuffed with mushrooms it will be left to rest, after it has been taken out of the oven and the cotton thread has been removed, then portioned in thick slices and served with the sauce formed on a plate at the festive table.

Pork tenderloin on a platter

A main dish, which is prepared with minimal effort and can be served with a light vegetable salad. Follow the recipe for pork tenderloin on the tray below. See what ingredients you need, but also what are the steps you need to follow.

Pork tenderloin recipe:

Pork is one of the most consumed foods. It is prepared and consumed in a variety of ways, and the taste is truly delicious. Below we have prepared a healthy recipe that focuses on pork. See how you can make baked pork tenderloin, a portion of food for the whole family!

You only need a few ingredients, get the muscle is ready in a short time and effortlessly. It is the ideal recipe when you have guests and you want to impress them, but also when you want to surprise your family with a filling and extremely tasty dish. So here's how to make the best pork tenderloin on a platter!

1. For starters, wash the pork muscle well in 2-3 waters, then wipe with an absorbent kitchen towel.
2. Season the muscle well with salt and pepper, but also other spices you prefer (for example, paprika) and then brown it in a pan with a little hot oil.
3. Turn from side to side until the meatballs turn golden, then place in a pan in the oven.
4. Separately, prepare the oil sauce, white wine, add more salt and pepper, as desired, and pour over the pork tenderloin in the pan.
5. Sprinkle rosemary sprigs, cover with a lid and simmer. That's all!

Trailed pork tenderloin with potato garnish

The pork tenderloin recipe on the tray is served with various garnishes of vegetables, potatoes and assorted pickles.

2 large pieces of pork muscle
3 carrots
4 onions
4 potatoes
or celery
5 tomatoes
2 peppers
salt, pepper to taste

Season the pork with salt, pepper and place in a pan.

The vegetables are cleaned, washed, cut into pieces and placed in a tray next to the meat.

Put the tray in the hot oven.

Leave in the oven until the meat is well penetrated.

You can also try this video recipe

Pork muscles with vegetables

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