Festive pork cooking. Deliciously cooked pork - the perfect dish for a festive table

Pork chops with onions and cheese

Ingredients for the dish: pork pulp - 1 kg, onions - 5 pcs., olive mayonnaise - 300 g, grated hard cheese - 200 g, vegetable or melted butter - 1 tbsp. l., spices: salt, ground black pepper.

Cooking pork according to the recipe below:

Cut the washed and dried meat across the fibers, beat off, lightly rub with spices. Grease a baking sheet with oil, put the pork slices very tightly. Peel the onions, cut into rings. Sprinkle meat with onions, pour over with mayonnaise and sprinkle with cheese. Put in a hot oven, bake this festive pork dish until the cheese is melted.

Roast with apples - a recipe for a festive pork dish

Ingredients: whole piece pork pulp - 800 g, onion - 1 pc., sour apples - 2-3 pcs., flour and butter or ghee - 7-2 tbsp. l., spices: ground cumin or marjoram, salt.

Cooking pork according to the recipe:

Peel the onion and cut into rings. Cut apples into slices. Grate the pork with spices, fry in well-heated oil on all sides. Place a piece of meat in a deep frying pan, pour over the juice (remaining after roasting the pork), a glass hot water, sprinkle with spices and simmer under the lid until soft, adding water. Bring almost to readiness, put the onion and slices of apples. Remove the cooked meat from the pan, cool the sauce a little and strain. Rub through a sieve, mix with the drained liquid, add (if necessary) spices and let it boil. Cut the pork into slices across, pour over the sauce.

Braised pork with nuts and mushrooms

Ingredients for a pork dish: pork pulp - 400 g, walnut kernels - 250 g, fresh mushrooms - 200 g, onions and sweet peppers - 2-3 each, garlic - 2-3 cloves, red tomatoes - 5 pcs. , vegetable oil - 4 tbsp. l., eggs - 3 pcs., green onions, parsley, half a lemon, spices: salt, ground black pepper.

Recipe for cooking:

To boil water. Pour nuts and cook at a rapid boil for no more than 10 minutes. Remove nuts from water, cool. Peel bell peppers, onions and garlic, chop. Cut pork into cubes. Heat oil, put onion with garlic and meat, fry. Finely chop the green onion and parsley, cut the mushrooms into slices. Pour boiling water over the tomatoes, remove the skin, cut the flesh into slices. Add mushrooms, tomatoes, half the amount of chopped greens, sweet peppers to the meat, mix, simmer for 30 minutes. Sprinkle with spices. Remove from heat, add nuts, stir. Drizzle the cooked meat with lemon juice. Beat eggs with salt, pepper and 2-3 tbsp. l. water. Heat up a little oil, pour in the eggs, bake. Cool the omelet and cut into strips. Put the omelette straws on top of the pork, cover with the remaining herbs.

Spicy cutlets - a festive pork dish

To prepare the dish: pork - 500 g, walnut kernels and pitted prunes - 100 g each. Eggs - 7-2 pcs., Vegetable oil for frying, ground crackers or semolina, spices: ground black pepper, salt.

Recipe of dish:

Cut the meat into chops, carefully beat off, salt and pepper on both sides. Pass the nut kernels and pre-washed, steamed and dried prunes through a meat grinder. Stuffing mix, pepper. Stuff chops, wrap, dip in beaten egg and breaded in breadcrumbs or semolina. Fry this festive pork dish in hot oil on all sides for 3-4 minutes. Put in a saucepan, add a little hot water or broth, simmer for 25 minutes.

Festive dish - Roast pork with rosemary

Ingredients for cooking: pork - 500 g, butter or ghee - 1 tbsp. l., rosemary - 7 tsp chopped or 1 sprig, lemon juice - 1-2 tbsp. l., spices: ground pepper and salt to taste.

We prepare the dish like this:

Wash a piece of pork (not thick) and dry with napkins. Melt the butter, add rosemary, put the meat and fry well over high heat. Sprinkle with spices, fry over medium heat for about 30 minutes. Remove from the pan, put on a dish and sprinkle with lemon juice.

Roast pork with prunes and dried apples

For a dish, take: pork meat in a whole piece - 1 kg, dried fruits: pitted prunes and dried apples- 50 g, ready-made spicy mustard - 2 tbsp. l., spices: salt, ground black pepper.

The pork recipe is below:

Rinse a piece of meat, dry and cut with a sharp knife deep incisions. Rinse dried fruit warm water, pour boiling water and leave for 10-15 minutes. Then drain the water, leave the dried fruits whole or cut into large slices. Put dried fruits into the cuts on a piece of meat, alternating, rub the meat with spices and put on a baking sheet. Put in a hot oven, fry until half cooked, pouring juice. Lubricate the meat with mustard, add spices to taste and bring to readiness, pouring hot water onto a baking sheet.

Pork in sesame with pear

Ingredients:

• 200 g pork tenderloin
• 1 pear
• 30 g cheese
• 3 fresh basil leaves
• sesame
• salt, spices, soy sauce
• vegetable oil
• sugar
• 1 apple

Cooking method: Finely beat off the pork tenderloin, sprinkle with spices, salt, put a slice of peeled pear, thinly sliced ​​\u200b\u200bcheese pieces, basil leaves and roll up. Coat the roll soy sauce, vegetable oil and bake in the oven at 180 ° C for 30 minutes. Sprinkle with sesame seeds 5 minutes before done. Cut off the ends of the finished roll, cut the roll obliquely and place it vertically on a plate. Nearby is a slice of pear peeled and fried in sugar. Bake thin slices of unpeeled apple in the oven and decorate the dish.

Pork with spicy fruit sauce

Ingredients:

for meat:

• pork leg or shoulder (1.7 kg)
• 1 onion (large)
• 1 glass of beer
• 1.5 st. l. honey
• 2 tbsp. l. Dijon mustard
• 3 art. l. vegetable oil
• salt, pepper and thyme to taste

for filling:

• 1 cup prunes (pitted)
• 1 cup dried apricots
• 3/4 cup raisins
• 1 glass of beer
• 1.5 st. l. butter
• 2 tbsp. l. honey
• 1/4 st. l. ginger (ground)
• 1/2 st. l. cinnamon (ground)
• 1 tsp black pepper (peas)

Cooking method: Salt the pork, pepper it, put it in a frying pan with vegetable oil and put it in an oven preheated to 180-200 °. Fry the meat on all sides for 15 minutes. Pour 1 tsp into the mixing bowl. beer, add honey and Dijon mustard, mix everything until a thick mass is obtained. Spread the honey-mustard mixture evenly over the surface of the roasted meat, top with a few sprigs of thyme. Peel the onion, cut into slices and lay around the pork. Pour a glass of beer into the pan. After that, bake the meat in the oven for 40 minutes. at a temperature of 180-200 °, periodically watering the pork with the secreted juice. If necessary, you can cover the meat with foil, greased from the inside with vegetable oil. To prepare the spicy fruit sauce, melt butter in a ladle, add honey, ginger, cinnamon and pepper and heat, stirring, for about 10 minutes. In a ladle, add beer, 1/4 cup water and prunes with dried apricots. Cover the ladle with a lid and cook the gravy over low heat, stirring occasionally, until the fruit softens and the liquid turns into syrup. After the gravy is ready, it must be kept warm. Remove the meat from the oven, cover and hold at room temperature for about 5 minutes before slicing. Pork served with warm spicy fruit sauce.

Pork medallions in bacon with fragrant butter

Ingredients:

• 150 g pork tenderloin
• 2 strips of bacon
• salt, spices, mustard to taste
• frying oil, basil leaves

for fragrance oil:

• 70 g butter
• 1/6 bell pepper of different colors
• basil, lemon zest - to taste

Cooking method: Cut the pork into 2 medallions, make cuts crosswise with a knife, wrap with bacon, sprinkle with salt, spices, grease with mustard, let stand. Prepare fragrant butter: mix finely chopped bell pepper into softened butter different colors, chopped basil and lemon zest. Mix everything well, wrap in cling film, put in the refrigerator, let cool. Fry the pork in a pan until golden brown, bring to readiness in a preheated oven. When serving, cut the fragrant oil into pieces and put it on the medallions. Decorate with basil leaves.

Pork in lingonberry sauce

Ingredients:

• 500 g pork fillet
• 3 art. tablespoons of melted butter
• 500 g small boiled potatoes
• 250 ml beef broth
• 40 g canned cranberries
• 2 tbsp. tablespoons redcurrant jelly
• 1 st. a spoonful of starch

Cooking method: Fry the meat for about 15 minutes on all sides in 1 tbsp. a spoonful of melted butter. Meanwhile, in the remaining oil, fry the potatoes on all sides until golden brown. Add salt and pepper to taste. Remove the meat from the pan, salt, pepper and put in a warm place. Dilute the juice from frying with broth. Add cranberries and jelly. Bring the sauce to a boil and thicken with cornstarch. Salt and pepper. Arrange the sliced ​​meat and fried potatoes on plates. Drizzle with sauce and, if desired, sprinkle with chopped green onions.

Stuffed boiled pork

Ingredients:

• pork pulp in one piece 1.5 kg
• cheese 100 g
• pine nut kernels 2 tbsp. spoons
• onion 2 pcs.
• garlic 1 head + 3 cloves
• dried marjoram and thyme 1 tbsp. spoon
• vegetable oil 2 tbsp. spoons
• vegetable broth 1.5 cups
• salt, pepper to taste

Cooking method: Toast the nuts in a dry frying pan until golden brown and set aside. Peel and finely chop the onion and garlic (3 chubs). Grate the cheese on a fine grater. Put all the ingredients in a deep bowl, salt, pepper, add dried herbs (marjoram and thyme) and mix well - the filling is ready.
Wash the meat, pat dry, rub with salt and pepper. With a long sharp knife, make an incision on the side - you get a "pocket" for the filling. Stuff the pork with the prepared filling and tie with a harsh thread. Put the prepared meat on a baking sheet, greased with oil, and put in a preheated oven (180 ° C). After 45 minutes, put a whole head of garlic on a baking sheet, pour over the pork with hot vegetable broth and cook for another 30 minutes. Remove the meat from the oven, cool a little (10-15 minutes), cut into slices, put on a dish and decorate with green sprigs.

Tenderloin in pastry with herbs

Ingredients:

• 1 sheet of frozen puff pastry
• 125 g pork tenderloin
• 10 g melted butter
• 1 st. a spoonful of chopped herbs and flour
• 200 g mixed vegetables
• 1 yolk
• 100 ml vegetable oil
• tomato paste on the tip of a knife
• 75 ml beef broth
• 1 teaspoon butter
• salt pepper

Cooking method: unfreeze puff pastry. Lightly fry the tenderloin in melted butter. Roll out the dough, lay out the meat, sprinkle with herbs, salt, pepper, wrap in the dough and lay seam down on a baking sheet rinsed with cold water. Bake for 10 minutes at 200° and leave for 10 minutes in the switched off oven. Cut vegetables into pieces. Mix flour, yolks and a little cold water, salt. Vegetables, dipped in batter, fry in vegetable oil until golden brown. Dilute the fat from roasting meat with meat broth, add tomato paste, boil down slightly. Remove from heat and stir in cold butter. Serve sauce along with meat and fried vegetables.

Pork schnitzels stuffed with spinach

Ingredients:

• 1 bulb
• 1 each chili and sweet pepper
• 40 ml vegetable paste
• 250 g frozen spinach
• 1 garlic clove
• 6 pork schnitzels
• 6 slices of bacon
• 150 ml beef broth
• 50 ml sherry
• 50 ml sour cream
• 10 g tomato paste

Cooking method: Peel the onion, chili pods and sweet pepper and cut into small cubes. Heat half the vegetable oil in a frying pan and sauté the vegetables. Add spinach, chopped garlic and sauté. Salt, pepper, season with paprika if desired. Squeeze out excess liquid. Rinse the schnitzels with water, dry with a napkin, salt and pepper. Spread the vegetable filling, roll the meat into tubes, wrap each with two slices of bacon and tie with a thread. Fry the rolls in vegetable oil, turning over, for about 10 minutes. Drink warmed meat broth, sherry and continue to simmer over low heat for about 5 minutes. Remove the rolls from the pan, season the remaining sauce with sour cream and tomato paste. For a side dish, cook boiled rice with herbs.

Pork with apples in wine

Ingredients:

• 500 g pork fillet
• 4 small apples
• 250 ml dry white wine
• 125 ml cream
• 1 teaspoon cinnamon powder
• 1 st. a spoonful of lemon juice
• 2 tbsp. spoons of sugar
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons of grated horseradish root
• red ground pepper, salt

Cooking method: Apples to clear, cut, to remove a core. Boil the wine with 125 ml of water, sugar, cinnamon and lemon juice. Add apples and simmer for 3 minutes. Take out, put in a colander and collect the liquid. Cut the meat into 12 slices, salt, pepper, seasoning for pork can be added. Fry in oil on both sides for about 3 minutes, then put in a warm place. Dilute the juice from roasting with wine broth. Mix with horseradish and cream, boil, add a little pepper and salt. Serve meat with apples.

Pork with prunes and apples in wine

Ingredients:

• 800 g pork fillet
• 40 g rice
• 125 g pitted prunes
• 50-60 g butter
• 1 large onion
• 1 egg
• 1 hard sweet and sour apple
• 450 ml red wine
• 450-500 ml chicken broth
• 1 st. a spoonful of vegetable oil
• 2 tbsp. spoons of cream
• 2 tbsp. spoons of flour
• 2 teaspoons lemon juice
• 3 art. tablespoons finely chopped parsley
• 2 tbsp. tablespoons dill greens
• ground black pepper, salt

Cooking method: Divide the fillet into three pieces. With a sharp knife, cut the pieces along almost to the end. Prepare the filling. To do this, soak the rice in 100 ml of boiling water for 20 minutes. Chop the onion and fry in 25 g of butter for 7-10 minutes. Set aside a little onion, leave the rest in the pan. Add the soaked rice along with water, salt, cover with a lid. Simmer over low heat for 15-20 minutes, adding a little water until the rice becomes soft. Add greens, peeled and grated apple, chopped prunes and lemon juice, salt and pepper. Cool, pour in the beaten egg, mix. Place the chilled filling inside the cut fillet and tie in several places. In a large frying pan, heat the remaining butter and vegetable oil, fry all the fillet pieces until golden brown. Take out, put aside. Mix the flour with the remaining onion and fry in a pan for no longer than 1 minute. Pour in the red wine, bring to a boil and simmer until the sauce is reduced by half. Pour in the broth and simmer for another 2-3 minutes. Put the pre-fried pork into the resulting sauce and simmer over low heat for 15 minutes. Lay the pork on a platter. Bring the sauce remaining in the pan to a boil, pour in the cream and cook until the sauce thickens. Remove the strings from the pork, chop the meat and pour over the sauce.

Pork with leeks

Ingredients:

• 1 kg pork tenderloin
• 25 g champignons
• 5 tomatoes
• 3 stalks of leeks
• 400 ml beef broth
• 100 ml white wine
• 200 ml vegetable broth
• 2 tbsp. chopped thyme
• 1 st. table spoon of mustard
• 1 st. a spoonful of breadcrumbs
• vegetable oil
• butter
• garlic, ground black pepper, salt

Cooking method: Fry the meat in vegetable oil. Chop mushrooms, mix with thyme, mustard, breadcrumbs, salt and 1 tbsp. a spoonful of vegetable oil. Rub the meat with this mixture. Pour in beef broth and wine. Simmer in the oven for 1 hour 20 minutes at a temperature of 175-180 ° C. Cut the tomatoes into 4 parts. Leek cut into rings and stew in vegetable oil. Pour in the vegetable broth, cover and simmer for 5 minutes. Add tomatoes and simmer for 5 more minutes. mix with butter, add crushed garlic and pepper. Serve meat and vegetables separately.

It is worth noting that the meat is much softer and more tender if it is beaten well with a culinary hammer before cooking.

How to cook delicious pork: photo and recipe

Required Ingredients:

• ripe lemon - 1 whole fruit;
• fresh garlic - 3 small cloves;
• pork (pulp) with a low fat content - 300 g;
• medium-calorie mayonnaise - 100 g;
• fine iodized salt - to taste;
• paprika - optional;
• fresh greens - a bunch;
• small bulbs - 2-3 pieces;
• hard cheese - 120 g;
• vegetable oil - a little (for greasing the baking sheet).

Meat processing process

Deliciously cooked pork is always distinguished by its special aroma and softness. But before you fry it in the oven, the meat should be carefully processed. To do this, the pulp needs to be rinsed in cool water, and then, having removed all unnecessary films and excess fat, cut it into portioned pieces (across the fibers) no more than 3 cm thick. In this case, it is desirable to ensure that each steak has a small fat layer. After that, it is desirable to beat off the processed pork meat using a culinary hammer for this. Such processing will significantly damage the integrity of the fibers of the product and make it softer and more tender.

The process of preparing the marinade

You can cook deliciously only if it has been previously soaked in a marinade. In order to make such a sauce, it is recommended to use a shallow bowl. Thus, juice from 1 ripe lemon should be well squeezed into the bowl, and then add 40 g of medium-calorie mayonnaise, chopped onions, a few pinches of paprika, table salt, finely chopped greens and grated cloves of fresh garlic to it. After that, all the laid out ingredients must be stirred with a spatula or spoon. The resulting fragrant mass must be carefully coated with each piece. Then it is advisable to cover the meat with a lid and leave it aside for 30-60 minutes. During this time, the pulp will partially absorb the marinade, become more tasty and tender.

Heat treatment

Deliciously cooked pork is more fried and appetizing when cooked in the oven. To do this, you need to take a baking sheet, grease it with oil, and then put all the pickled chops on it. Next, a small amount of mayonnaise should be applied to each piece and carefully covered with grated hard cheese. Such a hearty dinner should be prepared in the oven for about 40 minutes (a little more is possible, so the meat will be fried).

Proper serving to the table

Tasty cooked pork is served to the festive table only hot. To such a fragrant steak, you should definitely make it, which, by the way, can also be fried in the oven. For lovers of more savory dishes, ketchup or spicy tomato sauce can be served with this dinner.