Braided pork tenderloins

Name: Braided pork tenderloins - Elodia E.
Ingredients: 3 pork tenderloins; 150g country; style ham or kaiser; 2 heads of garlic; 200ml oil; 50ml water; 200ml homemade red wine; 150g ketchup; salt; pepper; thyme; sweet paprika

Meat - Braided pork tenderloins by Elodia E. - Recipia

Pork Tenderloin Braids I made this recipe after seeing it on Merișor, and I loved the idea of preparing pork tenderloin in a simple yet slightly different way. The meat is cut into strips, seasoned, and then braided together with bacon and garlic. It is baked in a tray, occasionally splashed with wine, and towards the end, brushed with ketchup. It’s not a complicated recipe, but you need to turn the tenderloin during baking to ensure it browns evenly. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 50 minutes Total time: preparation time not specified; baking takes 50 minutes Servings: not specified; depends on the size of the tenderloins and how they are portioned Difficulty: easy Recipe type: pork dish, suitable for family meals or festive occasions Ingredients 3 pork tenderloins 150 g thinly sliced country bacon or pancetta 2 heads of garlic 200 ml oil 50 ml water 200 ml homemade red wine 150 g ketchup Salt Pepper Thyme Sweet paprika Preparation Method 1. Prepare the pork tenderloins Each tenderloin is sliced lengthwise into three strips, ensuring they are as evenly thick as possible. The strips are lightly pounded with a meat mallet. They don’t need to be very thin; they just need to be slightly flattened and easy to braid. 2. Make the seasoning mix In a bowl, combine oil, salt, pepper, thyme, and sweet paprika. Mix until the spices are evenly distributed in the oil. Use this mixture to brush each strip of tenderloin. Adjust the amount of salt to taste, especially if using pancetta, as it is already salty. The original recipe does not specify exact quantities for the spices, so use as much as you see fit for the prepared meat. 3. Prepare the bacon and garlic The country bacon or pancetta should be sliced very thinly. Peel and slice the garlic. The slices of bacon and garlic will be placed among the strips of meat after braiding. 4. Braid the tenderloins Take the three strips from one tenderloin and start braiding them together. Place slices of bacon and garlic among the braids. There’s no need for a perfect pattern; it’s important that they are distributed along the entire length of the meat. Once you finish braiding, secure both ends with toothpicks. This helps keep the tenderloin intact during baking. Repeat the same process with all three tenderloins. 5. Place the meat in the tray In a cast iron tray, add the oil and water. Place the braided tenderloins in the tray and then put it in the oven. 6. Bake the tenderloins Bake at 200 degrees Celsius for about 50 minutes. Occasionally turn the tenderloins from side to side to ensure even browning. During baking, splash the meat with red wine. Add the wine gradually as you cook; there’s no need to pour it all in at once. Be careful when turning the braids to keep them as intact as possible. 7. Brush with ketchup When the tenderloins are nearly done, brush them with ketchup. The original recipe used spicy ketchup, but regular ketchup can also be used. Leave the meat in the oven until the ketchup heats up and adheres to the surface of the tenderloins. 8. Serve Remove the toothpicks before serving or carefully check each piece to ensure none remain in the meat. The tenderloins can be sliced after being taken out of the oven, making it easier to portion the braid and the filling of bacon and garlic. Why I make this recipe often I love this recipe because it doesn’t involve complicated techniques, and the preparation of the meat is easy to follow. The tenderloin is simply seasoned, the bacon adds flavor, and the garlic cooks directly among the strips of meat. The baking takes about 50 minutes, during which the meat only needs to be turned and splashed with wine. It’s also a suitable option when I want to present a pork dish that looks more polished than a simple piece of meat in a tray, without changing the method too much. Tips Cut each tenderloin into three equal strips. If the strips have very different thicknesses, the braid will be harder to form and may bake unevenly. Lightly pound the meat without excessively thinning it. The strips need to remain sturdy enough to be braided. Secure both ends with toothpicks before baking. This is a simple step, but it greatly helps maintain the shape. If using pancetta, season carefully, as it can be saltier than country bacon. Turn the tenderloins occasionally and splash them with wine as indicated in the recipe. This prevents the surface from drying out during baking. Substitutions Country bacon can be replaced with pancetta, as specified in the original recipe. It is important that it is sliced thinly to be inserted among the braids. Spicy ketchup can be substituted with regular ketchup. The original recipe used spicy ketchup, but the type depends on personal taste. Variations You can use spicy ketchup for a more intense flavor or regular ketchup for a milder option. No other modifications are necessary to prepare the basic recipe. If preparing more than one tenderloin, keep the same method for each: cut into three strips, season, braid with bacon and garlic, then secure the ends with toothpicks. Serving Ideas The tenderloins can be served sliced so that the braid, bacon, and garlic slices are visible. The sauce and remaining liquid in the tray can be drizzled over the meat if available when serving. The original recipe does not specify a particular side dish, so the dish can be served simply as a main course. Frequently Asked Questions Can I use only smaller pork tenderloins? Yes. The method remains the same, but the size of the pieces may influence the baking time. For this recipe, the indicated time in the source is approximately 50 minutes at 200 degrees. Is it mandatory to use red wine? The original recipe uses homemade red wine, which is splashed on the tenderloins during baking. If you don’t have this type of wine, the source does not suggest any concrete replacement, so it is best to keep the recipe as it was designed. Why are toothpicks used at the ends? Toothpicks hold the braid tightly and prevent it from unraveling during baking and turning in the tray. Remove them before serving or carefully check the meat before portioning. When is the ketchup added? The ketchup is added towards the end when the tenderloins are nearly done. This way, it remains on the surface and is not exposed for the entire baking time. Can I use spicy ketchup? Yes. The original version used spicy ketchup. If you prefer a less spicy flavor, use regular ketchup. Nutritional Values The values are approximate, as the recipe does not specify the weight of the tenderloins, the exact amount of salt and pepper used, or how much oil remains in the tray and is actually consumed. For an estimated serving, calculated roughly from six servings and assuming not all oil from the tray is consumed, the values may be approximately: Calories: 550–700 kcal Protein: 40–55 g Fat: 35–50 g Carbohydrates: 8–15 g The largest variation comes from the amount of oil absorbed by the meat, the type of bacon used, and the amount of ketchup that actually ends up in the serving. These figures do not replace a nutritional calculation based on the exact weight of the ingredients. Storage and Reheating If there is leftover meat, store the tenderloins in the refrigerator in a covered container. It is preferable to consume them shortly after, as lean pork can dry out after refrigeration. For reheating, warm the portions gradually, along with a little of the remaining liquid from the tray, if any. Avoid overheating, as the tenderloin may lose its tenderness. Remove the toothpicks before storage or, if you leave them in to maintain the shape, check the meat carefully before serving.

Braided pork tenderloins

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