You will need
  • For pork loin:
  • - 900 g pork pulp;
  • - 100 g prunes, 2 sour apples;
  • - 100 ml dry white wine;
  • - 1 tablespoon of powdered sugar;
  • - 2 teaspoons of potato starch;
  • - 2 tablespoons of vegetable oil;
  • - 50 ml of vegetable broth, 50 ml of cream;
  • - 2 tablespoons cloves, ground black pepper, salt (to taste);
  • For the loin in soy batter:
  • - 400 g pork loin;
  • - 2 eggs, 30 g of flour;
  • - 1 clove of garlic;
  • - 50 ml of soy sauce, 50 ml of vegetable oil;
  • For pork loin with pineapples:
  • - 500 g pork loin;
  • - 200 g canned pineapples (rings);
  • - 250 grams of cheese, vegetable oil, salt, pepper;
Wash and dry the pork, season with pepper and salt. Cut the meat up and down with a shallow, sharp knife into 3 cm squares.
Slip each square of meat with a clove of 1 piece. Cover with a thin layer of powdered sugar, place in a mold or on a baking sheet, pre-oiled, and place in the oven for 40-50 minutes.
Rinse prunes and soak in wine for 30 minutes. Slice the apples into slices.Put the meat in the pan, add prunes with wine and slices of apples. Roast for 30 minutes.
Transfer the meat and fruit to another bowl. Strain the remaining juice in the pan, add the broth, cream, boil a little and, stirring constantly, add the starch diluted in the broth so that no lumps form. Bring the mixture to a boil, salt. Pour the loin over the sauce and slice.
For cooking in soy batter, chop the loin into small pieces about 2 cm thick. After covering with cling film, discard the meat well. In a bowl, beat the eggs, add the soy sauce and flour.
Mix thoroughly, add the garlic, passed through a press and dried greens. Dip the slices of pork in batter, fry in hot oil for 2-3 minutes on each side.
To make pork loin with pineapples, chop the meat. Put the pieces of meat on a baking sheet, covered with foil and oiled. Salt, pepper and put a pineapple ring on top of each piece.
Grate the cheese on a medium grater and mix with mayonnaise. Put carefully prepared mixture on pineapples. Bake in the oven heated to 180 ° for 40 minutes.
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Tip 2: Pork loin stuffed with mushrooms, orange sauce with warm vegetables

If you want to surprise your guests with culinary skills, the recipe for “Pork loin stuffed with mushrooms and orange sauce with warm vegetables” will just be the way.
Pork loin stuffed with mushrooms, orange sauce with warm vegetables
You will need
  • - 600 g pork loin;
  • - 1000 g of mushrooms;
  • - 1/2 onion;
  • - olive oil;
  • - 1000 eggplants;
  • - 500 g of red bell pepper;
  • - 1000 g of tomatoes;
  • - garlic
  • - A bunch of greens;
  • - 1 lemon;
  • - 5 orange;
  • - 2 grapefruit;
  • - add sugar, seasonings for meat, salt, pepper to taste.
Rinse the meat. Cut into pieces and make a pocket for the filling.
Fry the mushrooms with onions in olive oil.
Salt meat, pepper or roll in seasoning for meat and coat with butter.
Stuff the meat with mushrooms and secure with chopsticks so that the stuffing does not come out when frying. Fry on both sides and send to the oven for 30-35 minutes at 190 degrees.
For a hot salad, you need to chop the eggplants, onions, garlic, red pepper, tomatoes, greens (not finely). Put out a little.
To prepare the sauce, you must squeeze the juice of lemon, orange juice and stir until a uniform color. Add grapefruit, 2 tbsp.sugar, salt, pepper. Heat the sauce on the fire and bring to a jelly-like state. It should be served on a large plate, laying out the meat and watering it with sauce, along with a hot salad.
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Vegetables are well combined with meat, it is very useful for the body. A sauce of oranges will give a spicy touch to this dish.

Tip 3: Pork brisket stuffed with mushrooms

You can add finely chopped hot peppers to the filling of this roll. He will be able to give the dish a little piquancy. Champignons can be replaced with forest or porcini mushrooms.
Pork loin stuffed with mushrooms
You will need
  • - 1 kg of pork loin,
  • - 1 onion,
  • - 250 g of champignons,
  • - 3 slices of white bread,
  • - 2 cloves of garlic,
  • - parsley,
  • - Salt with black pepper to taste.
  • To lubricate the loin:
  • - 100 ml of apple juice,
  • - 70 ml of dry wine (better than white),
  • - 150 ml of broth,
  • - 1 tbsp. sunflower oil.
Mushrooms with onions chop finely.
In a pan, heat 1 tbsp. sunflower oil, put there mushrooms and onions, fry, stirring, until soft, about 4-5 minutes.
Place the bread in the bowl of the blender and grind to the state of the crumbs. Put in a bowl, add fried mushrooms with onions, chopped garlic and parsley. Salt and pepper to taste, mix.
Loin is stuffed as follows.Cut to make a long ribbon. Salt and pepper the meat. Add the filling. Roll the piece of meat back to its original state and tie it with a thread. Salt and pepper the meat outside. Put in fireproof form.
Put the form with the meat in the oven, preheated to 190 degrees. Bake for 25 minutes. Meanwhile, mix the watering ingredients in a scoop. Put on the fire and bring to a boil. Turn it off.
After 25 minutes, pour the meat with 1/3 of the watering and cover with foil. Bake for another hour, in the process 2 times remove the foil and pour the meat with the remaining mixture.
Let the prepared roll brew for 10-15 minutes at room temperature, then cut into slices and serve.

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