Braided pork muscle ~300

Braided pork tenderloin – a special recipe, full of flavor and tradition, that is sure to become a favorite among family and friends. This recipe, marked with number 300 in my personal collection, is inspired by an idea I saw on television and wanted to bring to life in my own kitchen. I invite you to discover the simple steps to create a juicy dish, braided with love and aroma.

Preparation time: 20 minutes
Marinating time: 24 hours
Baking time: 2 hours
Total time: 26 hours and 20 minutes
Servings: 6

Necessary ingredients:
- 1 larger pork tenderloin (approximately 1 kg)
- 150 ml slightly sour red wine
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon chili (or to taste)
- 100 ml water
- 4 green onions
- 4 cloves of garlic
- 1 long, thin sausage

Recipe history:
Braided pork tenderloin is a traditional dish that often symbolizes moments of celebration and joy. This recipe combines the technique of braiding with marinating, giving it a unique flavor. The dish is ideal for special occasions, but also for a family dinner, where its taste and attractive appearance will impress everyone.

Preparing the braided pork tenderloin

1. Marinating the meat:
- A day before cooking, prepare the pork tenderloin. Use a sharp knife to make fine incisions all over its surface.
- Season the meat with salt, chili, and thyme, ensuring the flavor infuses well into the meat.
- Pour the slightly sour red wine over the tenderloin, cover it with plastic wrap, and let it marinate in the refrigerator for 24 hours. This step is crucial as marinating will enhance the texture and flavor of the meat.

2. Preparing the tenderloin:
- The next day, remove the tenderloin from the marinade and cut it in half, but not all the way through. It is important to keep the base intact to braid the meat.
- In the middle, place the sausage and the cleaned and washed green onions. Carefully braid the tenderloin, tightening it slightly to avoid losing the filling. Finally, secure the ends with a toothpick to maintain the shape.

3. Baking:
- Place the braided tenderloin in a baking dish. Pour the remaining marinade and add the 100 ml of water. Sprinkle a little more salt and chili for extra flavor.
- Slice the garlic cloves thinly and place them around the tenderloin in the dish. They will add a delicious taste during baking.
- Preheat the oven to 160°C and put the dish in the oven. Let the tenderloin bake for about 2 hours, turning it occasionally and basting it with the sauce from the dish to prevent drying out.

4. Serving:
- The dish is ready when a fork easily pierces the meat and it is beautifully browned. Finally, remove the tenderloin from the oven and let it rest for a few minutes before slicing.
- Serve with a fresh salad, perhaps a cabbage salad or a tomato salad with basil, and don’t forget to add a glass of red wine to complete the meal.

Practical tips:
- Choosing the meat: Choose a pork tenderloin with a little fat, as the fat will help keep it juicy during baking.
- The wine: A slightly sour red wine is essential for the marinade. You can use a Merlot or a Cabernet Sauvignon, which will provide a pleasant aroma to the dish.
- Vegetarian option: If you want to try a meatless version, you can braid vegetables like zucchini, peppers, and mushrooms, adding your favorite spices for a tasty dish.

Frequently asked questions:
- Can the dish be frozen? - Yes, you can freeze the cooked tenderloin, but I recommend consuming it fresh to savor all the flavors.
- What side dishes go well with it? - This tenderloin pairs excellently with mashed potatoes or roasted potatoes, but also with rice or quinoa.

Braided pork tenderloin is more than just a recipe; it is a culinary experience that brings together tradition and innovation. I invite you to try it and bring it to your table, turning a simple dinner into a celebration of flavors! Enjoy your meal!