Mushrooms in red wine baked with chips and lemon sauce

Name: Mushrooms in red wine baked with chips and lemon sauce - Doina E.
Ingredients: For 4 people: 1 kg of pork tenderloin; coarse salt; ground and whole pepper; 6 cloves of garlic; 1 tablespoon of pepper paste; 2 bay leaves; 1.5 dl of olive oil (about 10 tablespoons); 2 dl (12 tablespoons) of red wine; 1 onion. Optional slices of bacon. For the chips: 1 kg of new potatoes sliced into rounds. For the lemon sauce: 2 crushed garlic cloves; 2 tablespoons of olive oil; 1 tablespoon of grated lemon zest and the juice of half a lemon; salt; whole and ground pepper. A sprig of oregano is optional.

Meat - Mushrooms in red wine baked with chips and lemon sauce by Doina E. - Recipia

Pork tenderloin in red wine baked with chips and lemon sauce Preparation time: 30 minutes Baking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 4 One of the most delicious dishes that can be prepared with love is pork tenderloin in red wine, a recipe that combines the intense flavors of wine with the fragrance of tender meat. This classic recipe is perfect for a festive dinner, but also for a weekend meal with family. The history of this dish is lost in the mists of time, but it is well known that cooking meat in wine is an ancient technique that helps tenderize and intensify flavors. Today, I will share my favorite recipe, accompanied by crispy chips and a refreshing lemon sauce. Ingredients For 4 people: - 1 kg pork tenderloin (choose a quality tenderloin with a little fat) - Coarse salt - Ground and whole pepper - 6 garlic cloves - 1 tablespoon pepper paste - 2 bay leaves - 1.5 dl olive oil (about 10 tablespoons) - 2 dl red wine (choose a wine you would enjoy drinking) - 1 onion (cut thick for a more pronounced flavor) - Optional: slices of bacon (for added flavor) For chips: - 1 kg new potatoes (choosing new potatoes will give you crispier and tastier chips), sliced into rounds - Oil for frying For the lemon sauce: - 2 crushed garlic cloves - 2 tablespoons olive oil - 1 tablespoon grated lemon zest - Juice from half a lemon - Salt - Whole and ground pepper - A sprig of oregano (optional, for added flavor) Preparation 1. Marinating the meat: Start by making a few light cuts on the pork tenderloin. This will help the marinade penetrate better into the meat, giving it an intense flavor. In a bowl, mix salt, pepper, crushed garlic, pepper paste, and bay leaves with 5 tablespoons of olive oil. Rub the mixture all over the meat and let it marinate for a few hours in the refrigerator, ideally overnight for a deeper taste. 2. Cooking the meat in the oven: Preheat the oven to 160°C. Remove the tenderloin from the marinade and place it in a baking dish. Add the thickly cut onion and the remaining olive oil, then pour the red wine over the meat. Cover the dish with aluminum foil to retain moisture during baking. Bake the meat for about 1 hour and 30 minutes. Occasionally, baste the tenderloin with the sauce from the dish and turn it for even cooking. In the last 15 minutes, remove the foil to allow the meat to brown nicely. 3. Preparing the chips: While the meat is baking, you can prepare the chips. Heat the oil in a deep pan. Slice the potatoes into rounds and, if you prefer, you can cut half of them into quarters for varied texture. Fry the potatoes until golden and crispy, then remove them to a plate lined with absorbent paper to remove excess oil. If desired, you can add a teaspoon of yellow-orange food coloring, curry, or saffron for a vibrant hue. 4. Preparing the lemon sauce: In a non-stick pan, heat 2 tablespoons of olive oil over low heat. Add the crushed garlic cloves, lemon zest, and lemon juice. After a few minutes, add the cooking cream (3 dl) and season with salt and pepper. Let the sauce simmer until it thickens. 5. Serving: Once the tenderloin is cooked, remove it from the oven and let it rest for a few minutes on a cutting board. Slice it and place it on a platter. Pour the meat sauce over it or serve it separately in a sauce boat. Alongside, place the crispy chips and a fresh salad, for example, purple cabbage seasoned with vegetable oil, vinegar, salt, whole and ground pepper. Serving suggestions and variations For added flavor, you can add a few slices of bacon to the dish with the pork tenderloin, which will give an intense aroma and richer taste. Also, the chips can be replaced with mashed potatoes or grilled vegetables for a healthier option. This dish pairs perfectly with a red wine that will enhance the flavors of the main course. If you want a dessert to conclude the meal, a fruit tart or a chocolate mousse would be ideal. Nutritional benefits Pork tenderloin is a good source of protein, B vitamins, and essential minerals. The dish is rich in antioxidants due to the red wine and garlic, which can benefit the immune system. However, be mindful of portions, as the dish can contain a significant number of calories due to the oil and cream used. Frequently asked questions 1. Can I use another type of meat? Yes, you can replace the pork tenderloin with beef or chicken, but the cooking time will vary. 2. How can I reduce the calories in the recipe? Replace the cream with Greek yogurt or use less olive oil. 3. Can the recipe be prepared in advance? Certainly! The pork tenderloin can be cooked a day ahead and reheated before serving. I hope this recipe brings you joy in the kitchen and unforgettable moments with loved ones. Enjoy your meal!

Category: Meat Author: Doina E. Views: 1 Date: 30.09.2024

Facebook Pinterest

Meat - Mushrooms in red wine baked with chips and lemon sauce by Doina E. - Recipia 1

Meat - Mushrooms in red wine baked with chips and lemon sauce by Doina E. - Recipia 2

Categories