Pork muscles with garlic sauce (Fokhagym srost lyos)

Name: Pork muscles with garlic sauce (Fokhagym srost lyos)
Ingredients: 400 g pork tenderloin (4 slices) 2 green garlic cloves 1 small onion 1 tomato 1 green pepper 1 red pepper pepper salt paprika water 2 tablespoons of oil

Meat - Pork muscles with garlic sauce (Fokhagym srost lyos) by Dorli D. - Recipia

Pork tenderloin with garlic sauce is a braised dish inspired by traditional Hungarian cuisine. The meat slices are first browned and then slowly cooked together with green garlic, onion, tomato, and peppers. The vegetables eventually transform into a thick sauce that pairs well with mashed potatoes. The recipe can be prepared according to taste with either onion or garlic, but the version below uses both. Quick Info Total Time: not specified; depends on how quickly the meat becomes tender Preparation Time: not specified Cooking Time: until the meat is tender and the sauce reduces almost completely, plus 3-4 minutes at the end Servings: about 4 Difficulty: easy to medium Recipe Type: braised pork with vegetable and garlic sauce Ingredients 400 g pork tenderloin, cut into 4 slices 2 pieces of green garlic 1 small onion 1 tomato 1 green pepper 1 red pepper salt, to taste black pepper, to taste sweet paprika, to taste 2 tablespoons of oil water, about 1 cup, with the possibility of adding more if necessary a pinch of dried basil Preparation Method 1. Prepare the meat Wash the meat and cut it into four thicker slices. Gently pound each slice on both sides just enough to flatten them. It’s important that the slices remain about one inch thick, as they will cook in the sauce and shouldn’t be too thin. 2. Brown the pork slices Heat the oil in a pan and fry the meat slices over high heat on both sides until browned. They do not need to be fully cooked at this stage. If using a non-stick pan, the meat can be browned without oil. Remove the slices and keep the drippings in the pan. This will be added to the pot and will enhance the flavor of the sauce. 3. Prepare the vegetables Peel the green garlic and onion. Cut the onion, tomato, and both types of peppers into four pieces. There’s no need to chop them finely, as they will be mashed together with the liquid at the end. 4. Arrange the ingredients in the pot Place the browned pork slices in a pot. Add the green garlic, onion, tomato, green pepper, and red pepper. Season with salt, black pepper, and sweet paprika. Pour the drippings from the frying pan over them, then add about one cup of water, enough to cover the ingredients well. 5. Braise the meat Put the lid on and let everything simmer on low heat. The meat should cook slowly until it becomes tender and the liquid reduces almost completely. The duration cannot be precisely fixed, as it depends on the thickness of the slices and the type of meat used. Check the pot occasionally. If the liquid reduces before the pork is tender, add a little hot water and continue cooking on low heat. Do not let the sauce dry out completely while the meat still needs to simmer. 6. Transform the vegetables into sauce When the meat is tender, remove the slices to a platter. Keep the vegetables and remaining liquid in the pot and blend them until you achieve a sauce. Add a pinch of dried basil and taste the sauce. If necessary, adjust with salt, pepper, or paprika. 7. Finalize the dish Return the pork slices to the pot over the sauce. Let them simmer for another 3-4 minutes on low heat. During this time, watch the sauce and stir gently if needed to prevent it from sticking to the bottom of the pot. Serve the pork immediately with the garlic and vegetable sauce. In the presented version, I served it with mashed potatoes, but it can also be enjoyed simply with the sauce. Why I make this recipe often It’s a practical recipe when I want a pork dish with sauce without having to prepare a complicated sauce separately. The vegetables go into the pot in large pieces, and at the end, they turn into a smooth sauce. The meat cooks at the same time as the vegetables and remains tender if left to simmer on low heat. Another advantage is that a side dish is not mandatory. Mashed potatoes pair well with the sauce, but the dish can also be served simply with the pork slices placed over the sauce. Tips Do not pound the meat too hard or thin it excessively. The slices should remain about one inch thick to withstand cooking in the sauce. Brown the meat over high heat before braising. It doesn’t need to be fully cooked in the pan; this stage primarily aims for browning. Low heat is important after adding the water. If the dish boils too vigorously, the liquid reduces too quickly, and the meat may become tough. If the sauce reduces before the pork is tender, add some hot water; do not let the pot boil without liquid. After blending the vegetables, check the sauce in the last few minutes. Being thicker, it can stick more easily to the bottom of the pot. Substitutions In the traditional recipe, the dish can be made, according to taste, with onion or garlic. The version with green garlic and onion is presented here. If you prefer a simpler flavor, you can keep one of these ingredients and omit the other without changing the cooking steps. Variations The amount of sweet paprika can be adjusted to taste. It contributes both to the color and flavor of the sauce but should not be used excessively. You can leave the sauce thicker or thin it slightly, depending on how much water remains in the pot and how you want to serve it. If it’s too liquid, let it simmer a bit longer before putting the meat back in. Serving Ideas The simplest side dish is mashed potatoes, over which the garlic sauce can be poured. The dish can also be served without a side, with the pork slices and vegetable sauce. Frequently Asked Questions Can I cook the pork slices without oil? Yes. If you use a non-stick pan, the meat can be browned without oil. The regular version uses 2 tablespoons of oil. How long should the pork be simmered? The recipe source does not specify an exact total time. The pork should be left to simmer on low heat, covered, until the meat is tender and the liquid reduces almost completely. The time depends on the thickness of the slices. What should I do if the sauce reduces too quickly? Add a little hot water and continue cooking on low heat. It’s better to gradually add liquid than to put in a lot of water at once and end up with a sauce that’s too thin. Can I serve the meat without mashed potatoes? Yes. Mashed potatoes are just a serving suggestion. The pork can be placed directly on the platter with the garlic and vegetable sauce. Why are the vegetables blended after the meat is removed? The cooked vegetables and their liquid form the base of the sauce. Blending them creates a uniform mixture that adheres better to the pork slices. Nutritional Values The values are estimates and refer to one serving of pork with sauce, without mashed potatoes. The calculation may vary depending on how much oil is absorbed, the exact quantity of vegetables, and the fat content of the meat. Calories: approximately 230-270 kcal Protein: approximately 22-25 g Fat: approximately 13-17 g Carbohydrates: approximately 7-10 g Fiber: approximately 2-3 g If the dish is served with mashed potatoes, the caloric intake and carbohydrate amount will be higher, depending on the portion of mashed potatoes. Storage and Reheating After cooling, store the pork along with the sauce in a covered container in the refrigerator. It is best consumed within the next 1-2 days. For reheating, place the meat and sauce in a pot and heat them on low. If the sauce has thickened too much, add a little water and stir gently to prevent sticking. Slow reheating helps the meat not to dry out.

Pork muscles with garlic sauce (Fokhagym srost lyos)

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