Pork steak in vegetable sauce

Name: Pork steak in vegetable sauce - Simina E.
Ingredients: 1.5 kg pork tenderloin; 250 ml oil; 2 heads of garlic; 350 g canned tomatoes with vegetables; 3 tablespoons zucchini spread; 1 potato; fresh parsley; salt; pepper; 2 bay leaves; 750 ml water; 100 ml red wine; 1 teaspoon sugar

Meat - Pork steak in vegetable sauce by Simina E. - Recipia

I usually make pork roast when I know I need a hearty meal for two days. I like to cook the meat a day in advance, and the next day I can find something left in the fridge to try a different sauce. I tried this vegetable sauce over the leftover pork roast, and the result is easy to adapt and tasty, without too much effort. Quick Info Total time: approximately 5-6 hours (including marinating) Effective preparation time: 45-60 minutes Cooking time: 40 minutes for the roast, plus 30 minutes for the sauce Servings: 6-8 Difficulty: medium Recipe type: main dish, suitable for lunch or dinner Ingredients 1.5 kg pork tenderloin 250 ml oil 2 heads of garlic 350 g canned tomatoes with vegetables 3 tablespoons zucchini spread 1 potato (for thickening the sauce) parsley (a small bunch) salt pepper 2 bay leaves 750 ml water 100 ml red wine 1 teaspoon sugar Preparation method 1. Cut the pork tenderloin into thick slices, about 2.5 cm. Place them in a bowl. 2. For the marinade, crush one head of garlic and mix it with 50 ml of oil, salt, and pepper. Rub each piece of meat well with this mixture. Cover and refrigerate for 4-5 hours. 3. After marinating, place the meat slices in a greased baking dish. Put the dish in the oven on low heat. Cook for about 40 minutes. Turn the meat every 10-15 minutes and occasionally drizzle with red wine to keep it from drying out. 4. When the roast is ready, you can save some for the next day and make the sauce. Boil a potato with the skin on. Remove it, peel it, and set it aside for later. 5. In a pot, add a little oil (from the total amount). Place the pieces of roast in it. Add 2 bay leaves and pour in 750 ml of water, enough to cover the meat. Let it simmer on medium heat for 10-15 minutes. 6. In the meantime, peel and crush the second head of garlic. Mix the garlic with the canned tomatoes and zucchini spread. 7. Remove the bay leaves from the pot so the sauce doesn't become bitter. Add the mixture of tomatoes, garlic, and zucchini spread over the meat. Cook for another 10 minutes on medium heat. 8. Mash the boiled potato and add it to the sauce for thickening. If you prefer, you can use a tablespoon of flour instead of the potato. 9. Season with salt, pepper, and a teaspoon of sugar. Let everything simmer for another 8-10 minutes until the sauce thickens. 10. Finally, turn off the heat and sprinkle chopped parsley over the dish. Why I make this recipe often Pork roast in vegetable sauce is practical for days when I want to be more efficient. I can make the meat a day in advance, and I quickly prepare the sauce from what I have at home. It keeps well in the fridge and stays tender. The recipe is suitable if I have guests or if I want something hearty without cooking from scratch for two days in a row. Tips and variations Tips - Don’t leave the bay leaves until the end; they become bitter. - If you want a smoother sauce, blend it after the vegetables have cooked. - You can adjust the consistency of the sauce with more water if you find it too thick. - Don’t add all the garlic at once so you can control the intensity of the flavor. Substitutions - The potato for thickening can be replaced with a tablespoon of flour if you want to skip the boiling step. - The zucchini spread can be replaced with regular eggplant spread if you don’t have zucchini. - The canned tomatoes with vegetables can be just plain tomatoes in sauce, but the flavor will be simpler. Variations - For more flavor, you can add a bit of fresh thyme to the sauce. - If you prefer, add some roasted bell pepper, chopped finely, to the vegetable mixture. - The meat can also be grilled, then continue with the sauce in a skillet or pot. Serving ideas - Serve with mashed potatoes or warm polenta. - Goes well with a fresh salad for contrast. - If there's leftover sauce, you can use it over pasta or rice. Frequently asked questions Does the meat stay tender after two days? Yes, if you keep the roast with the sauce, it stays tender even after reheating. Can I replace the pork tenderloin with another meat? You can use pork chop or neck, but adjust the cooking time according to the thickness of the slices. Can the sauce be frozen? I do not recommend freezing because the texture of the sauce with potato does not hold up well. If you use flour, it freezes better. If I don’t have red wine, can I omit it? Yes, you can omit the wine, but the meat will be a bit less flavorful. It’s not essential. Nutritional values (estimates) For one serving (of 6-8 large servings): Calories: approximately 480-500 kcal Protein: 35-40 g Fat: 28-30 g (more if you add more oil) Carbohydrates: 12-15 g Values are approximate and can vary depending on how much sauce you use and how much fat remains at the end. Storage and reheating Keeps in the fridge in a covered container for up to 3 days. Reheat on low heat, adding a little water if the sauce has thickened too much. I do not recommend freezing when the sauce is thickened with potato. If you want to freeze, use flour instead of potato for thickening.

Pork steak in vegetable sauce

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