Pork tenderloin with pickle flavor
Description
The dish is prepared without unnecessary complications. For this recipe, use brine from sweet-and-sour pickled tomatoes. The meat can marinate in this brine for up to two days. The pork must be seared on very hot oil on all sides to form a crust that will prevent the juices from escaping. Also, it's essential to let the meat rest, covered, before slicing, so that the juices are reabsorbed and the meat remains tender and juicy. You can use paprika either dried, as a paste, or roasted, peeled, and blended. You may use lower-fat cream, but the sauce will turn out thinner. The dish is now ready to serve.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Place the pork tenderloin in brine and let it marinate for 12 hours.
- 3
Step 3
Remove the meat, pat it dry with a paper towel, and sear on a preheated, oiled skillet on all sides until golden brown. Transfer to a baking dish.
- 4
Step 4
Peel the onion, chop it, and sauté in the same skillet for 3-4 minutes.
- 5
Step 5
Add the ground paprika, stir, and sauté for another 2 minutes.
- 6
Step 6
Pour in the cream, bring to a boil, and simmer for 2-3 minutes.
- 7
Step 7
Remove from heat and blend with a blender until smooth.
- 8
Step 8
Remove the cooked tenderloin from the oven and cover with foil. Let it rest for 10 minutes to allow the meat to finish cooking. Slice into pieces.
- 9
Step 9
Transfer the meat to a frying pan, pour in the sauce, bring to a boil, then cover and simmer for 10–15 minutes.
- 10
Step 10
Serve with any side dish.
- 11
Step 11
Can be served.