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Baked pork loin

Ingredients

Adjust Servings:

	1,5 kg pork loin
	1 teaspoon of Whole grain Dijon mustard
	1/2 teaspoon of ground cumin
	1/2 teaspoon of thyme
	1/2 teaspoon of rosemary
	2 fresh sprigs of parsley
	1 head of garlic
	1 tablespoon of narsharab sauce
	salt
	black pepper

Nutritional information

397 g

Protein

301 g

Fat

33 g

Carbs

3800

Calories

Baked pork loin

Name: Baked pork loin
Total time: 2 h 30 min
Yield: 5
Cuisine: European
Ingredients: pork loin: 1,5 kg; Whole grain Dijon mustard: 1 teaspoon of; ground cumin: 1/2 teaspoon of; thyme: 1/2 teaspoon of; rosemary: 1/2 teaspoon of; parsley: 2 fresh sprigs of; garlic: 1 head of; narsharab sauce: 1 tablespoon of; salt; black pepper

juicy and very tasty

Features:

Cuisine:

European

2 hours 30 min
Serves 5
Easy

Ingredients

1,5 kg pork loin
1 teaspoon of Whole grain Dijon mustard
1/2 teaspoon of ground cumin
1/2 teaspoon of thyme
1/2 teaspoon of rosemary
2 fresh sprigs of parsley
1 head of garlic
1 tablespoon of narsharab sauce
salt
black pepper

Directions

Pork loin baked in the oven is a very easy and satisfying recipe. The meat turns out incredibly tasty, juicy and soft. It can be eaten separately, with salad, baked potatoes.
This dish can be the highlight of the Christmas table, or it can be part of a sandwich for your husband or children as a snack at work or school.

This dish goes great with Vegetable salad with cherry tomatoes.

Can be served with cranberry or any other fruit sauce.

Steps

Done

preparation

1. Wash and dry the pork loin with a paper towel.
2. Thoroughly rub the pork loin with salt, black pepper, and other seasonings.
3. Then coat the pork loin with narsharab sauce, put a few sprigs of parsley and a head of garlic on top of the meat.
4. Wrap the marinated meat and put it in the refrigerator overnight, or at least for 2 hours, so that the meat is marinated.
5. Remove the meat from the refrigerator, wrap in foil and bake in the oven at 392°F (200°C) for 2.5 hours, then turn off the oven and let sit in the oven for another 30 minutes.
6. Take the meat out of the oven, squeeze the soft garlic out of the baked head of garlic and coat the cooked meat with the garlic mass.
7. Cut the pork loin into portions. Can be served with cranberry or any other fruit sauce.

Bon appetit!

Chef Hanna

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5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Baked pork loin

juicy and very tasty

Ingredients

Directions

Steps

preparation

Chef Hanna

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