The recipe for pork roast as in the dining room. Roast pork

Description

Roast pork with gravy It is very easy to prepare and also quite fast. The dish will be a great addition to boiled potatoes or pasta, and is also perfect for buckwheat, rice, millet and other cereals. Even pea puree will gain new taste and flavor!

You can make a delicious pork roast both in a pan and in a multicooker bowl. The cooking time in both cases will be the same. If not put in a dish hot peppers, then such gravy can be fed to a child.

For frying, you should choose meat from the shoulder or neck, with a minimum amount of fat. If you want to embellish the taste and at the same time slightly change the aroma of the delicacy, you can replace the usual bacon with smoked bacon. Those who love the flavor of garlic can add a small amount of this spicy vegetable or a pinch of dried product.

Prepare roast pork tomato sauce anyone can, because this does not require special knowledge in cooking. Easy recipe with step by step photos will be of help to those who doubt their abilities, and will help make sure that they make delicious and mouth-watering dishes do it yourself at home easily.

Ingredients

• 
  (100 g)
• 
  (15 g)
• 
  (15 g)
• 
  (80 ml)
• 
  (20 ml)
• 
  (25 g)
• 
  (on the tip of a knife)
• 
  (on the tip of a knife)
• 
  (1 PC.)
• 
  (taste)
• 
  (taste)
• 
  (50 ml)

Cooking steps

Rinse the chilled pork in cool water and then pat dry with paper towels. Cut into small pieces as shown in the photo.



Peel and chop the onion.



Heat a deep frying pan, put the bacon, cut into small thin slices, and melt the fat out of it. After that select the rest lard, and put the onion in hot fat.



Fry the onion until golden brown while stirring constantly.



Put the prepared pork to the onion that has become transparent.



Fry the meat until golden brown, stirring constantly with a spatula.



As soon as the meat becomes soft, it will need to be sprinkled with black and red pepper and salt. At the end, you need to pour in water with tomato paste or tomato sauce. You need to simmer the workpiece for twenty minutes



While the meat is stewing, you should peel the pickles and chop them into such pieces as shown in the photo.



Gently place the chopped cucumbers, along with the juice released from them, into the pan with the meat. After that, simmer the pork roast for another seven minutes.



Put the sour cream, and then mix the workpiece well.



Keep roasting on a quiet fire for another ten minutes. It is desirable to stew the meat under the lid, then it will dry out less, and the gravy will not splatter the stove. Two minutes before the end of the stewing process, add the bay leaf and finely chopped greens.



Serve the pork roast warm. You can serve meat melting in your mouth as shown in the picture.



Enjoy your meal!

Fragrant roasted meat is a great addition to second courses (vegetables, cereals). It is usually prepared from pork, as it is juicier and more satisfying than, for example, chicken or beef. But what makes roasting so special? Of course, thick tomato sauce, which allows you to cook full second dish.

If there is no time to stand at the stove, then roast pork with gravy in a pan - perfect option. It cooks very quickly and turns out incredibly tasty.

Tomato paste gives the gravy a deep red color, besides its taste is bright and rich. Try to add less spices so as not to drown out the special tomato flavor, everything should be in moderation.

Do not be afraid to experiment, try to cook something new and original, you will definitely like it.

Ingredients

• pork tenderloin - 500 g;
• onions - 1 pc.;
• wheat flour - 1.5 tbsp;
• tomato paste - 80-100 g;
• refined oil - for frying;
• meat broth - 500 ml;
• salt with ground pepper- according to your own taste.

How to cook roast pork with gravy in a pan

Rinse the pork tenderloin, pat dry and then cut into strips.

The peeled onion should not be crushed too much, it will be enough to cut it into half rings.

Heat a skillet over medium heat, pour in the oil, then add the pork pieces. Fry the meat until golden.

Advice: for frying, it is best to use corn oil, it releases fewer carcinogens during the heat treatment of products.

Now you need to add onion to the fried pork tenderloin.

Note: red or white onion is not of fundamental importance; the taste of meat roast will not change from this.

Fry everything together for 5 minutes. During this time, the onion will soften a little, slightly caramelized. The meat roast is almost ready, it remains to make the gravy.

Pour in the required amount wheat flour(pre-sifted).

Pour in meat broth and mix the contents of the pan thoroughly so that there are no lumps in the finished gravy, and it turns out delicious and tender.

The next step is to add tomato paste, connect all the components of the dish. Now the gravy has acquired a characteristic reddish tint. Everything needs to be put out properly.

Cook everything for about half an hour, setting the minimum fire. Stir the contents of the pan regularly. Pork roast with gravy is completely ready. The dish has an unusual aroma.

Pork roast with tomato sauce can be served with any side dish, for example, even with boiled potatoes and vegetables, it will be very tasty.

Cooking Tips:

• It is best to cook meat roast from lean pork.
• If frozen meat is used, let it completely thaw on the bottom shelf of the refrigerator before cooking - this is the best option. Pork will retain all the taste and the dish based on it will turn out juicy and tender.
• Tomato paste can be substituted fresh tomatoes. Before adding them to the meat, you will need to remove the skin from each fruit. To do this, pour boiling water over the tomatoes, leave for 5 minutes, the peel will easily separate from the pulp. You can grind the vegetable with a knife, blender or meat grinder.
• The basis of a delicious gravy is broth, but if it is not at hand, you can replace it with a bouillon cube. Dissolve it first required quantity water. You can add spices and dried herbs if you like.
• Hostesses, also pay attention to the recipe for the Hungarian dish -.

Servings: 6
Cooking time: 30 min.
Cuisine: Ukrainian

Recipe Description

Stir-fried pork with gravy recipe is a real lifesaver if you need to cook meat dish fast. The whole thing takes less than half an hour.

I chose lean pork for this recipe, but beef or veal will work just as well. It is better to choose lean meat, as quite a lot of butter is used to create gravy. You will also need a large frying pan with a thick bottom and high sides, as the pork roast is cooked completely in a frying pan.

This delicious pork roast is served with gravy for any side dish, I like it the most, cut into large sticks. I also add a little feta cheese or goat cheese to the potatoes - together with the pork roast it turns out very tasty.

The recipe for roast pork with gravy is very simple, and most importantly - fast. It is prepared from the most unpretentious products. When serving sprinkled with chopped green onions, good for him as well salted cucumbers. Try it!

To make Pork Roast with Gravy, you will need:

• lean pork - 1 kg;
• butter - 4 tablespoons;
• vegetable oil - 1 tbsp. a spoon;
• onion - 1 pc.;
• salt, ground black pepper, cayenne pepper - to taste;
• flour - 1/3 cup;
• chicken bouillon- 2 glasses;
• green onion- a little (for decoration).

Cooking step by step:

Wash the meat, dry it with a napkin and cut into small pieces (2-3 cm).

Heat a frying pan over medium heat, add vegetable oil. Add meat. Cook, stirring frequently with a spatula, for about 10 minutes.

Add butter to skillet, stir until butter is completely melted.

Add the onion, cut into small cubes, to the meat. Cook, stirring often, for another 10 minutes until softened and golden brown.

Pour the flour into the pan, stir until the flour and fat are completely combined.

Pour in the broth, add salt, ground black pepper, cayenne pepper, then, continuing to stir, bring the dish to a boil.

Reduce the fire to low. Cook, stirring occasionally, until sauce thickens (about 10 minutes).

As I already wrote, fried pork with gravy is served with any side dish. However, I strongly advise you to try it with fried potatoes in large cubes, sprinkled with pieces of cheese.

Roast pork is one of the types of dishes that are considered not very healthy. Humanity is passionate about a healthy lifestyle, low-calorie and low-fat recipes, and here - roast pork!

Meanwhile, this high-calorie frying can be prepared relatively harmlessly for the cleanliness of blood vessels and waist size. And, following the main rule: “Everything is good in moderation and sometimes”, do not deny yourself fried meat pleasure.

The recipe that I give has a peculiarity - according to it, pork turns out not only tasty, but also festive. That is especially delicious. Such pork with gravy, the standard option quick dinner, you can safely serve guests.

Ingredients

• pork - 800 grams
• carrots - 1 large
• onion - 1
• vegetable oil for frying
• ginger - a small piece
• flour - 2 tbsp. a spoon
• butter - 2 tbsp. spoons
• broth - 700 ml
• greens: dill, parsley, green onion
• seasonings: dried sweet pepper slices, thyme, bay leaf
• salt pepper
• tomato juice - 250 ml

Cooking

Cut the pork into slices across the grain. Salt and pepper the meat.
Put the peeled and thinly sliced ​​ginger into a frying pan heated with a little vegetable oil. Fry until a nice color (do not burn!).

Remove and set aside, ginger will still come in handy.



Put the pork in a frying pan with fragrant oil.

Fry over high heat until the liquid evaporates, and then another 5-7 minutes, so that the pieces are slightly fried. Still roast! However, try to observe the necessary measure, do not keep more than the specified time.



If you took lean pork for frying, then put butter in the pan. Butter goes pork unusually! If the pork is with fat, which has already managed to melt, then the oil will be superfluous.

Sprinkle the meat with flour (flour is one of the ingredients in many meat sauces) and mix. Roast for another 5 minutes.



Pour in the broth (ideally vegetable, but any other not very fat is fine). In the absence of broth, water will do.

Liquid must be hot! Simmer over medium heat until sauce thickens, stirring occasionally. It is better not to cover with a lid.



Peel and wash carrots and onions. Grate the carrots on a coarse grater, cut the onion into small pieces. Fry them lightly vegetable oil in another pan.



Cut the previously prepared ginger into thin strips and add to the carrots and onions.



Put a bay leaf to the meat, sprinkle with thyme and dried pepper. Lay out the vegetables.





Pour in the tomato and stir. Taste for salt, spices and pepper. Put finely chopped greens, mix.



Cook, covered, until meat is tender (about 25 minutes).

Serve with garnish. Since pork roast is not only meat, but also a delicious gravy, an appropriate side dish is needed. Suitable rice, buckwheat, potato slices and mashed potatoes, pasta. And, of course, you need vegetables, fresh ones are best.

On a note

If you change the composition of the spices, you get a new taste of the old roast. Fresh spices will work in place of dried herbs. Oregano, coriander, rosemary work great with pork.

It is easy to replace the tomato with fresh (but only ripe and fragrant) tomatoes, which can be mashed or cut into slices. Add carrots not just fresh, but marinated in Korean.
broth in festive version replace with red wine.

In the cold season, you want such food that is thick, and satisfying, and tasty, but without frills, as they say - "from what was." I had a small piece lean meat and a standard vegetable set: onions, carrots and peppers. All this turned out to be a delicious fried pork, a recipe in a pan I made with vegetables and tomato sauce. The number of ingredients, as in any a simple dish, very approximately. If you want more gravy - add more tomato or a couple of tomatoes, broth, water. If you want it spicier - do not spare the pepper, if you need it thicker and more satisfying - add canned beans.

In addition to excellent palatability, the roast pork recipe is good for its versatility. Any side dish will do, but you can serve without it, in a deep plate, so that it is convenient to soak the sauce with a piece of bread.

Ingredients

To prepare meatloaf you will need:

• a piece of pork (to your taste, I have low-fat) - 400-450 g;
• onions - 1 large (150 grams) or 2 small ones;
• sweet pepper - 1 pc (optional);
• carrots - 1 pc;
• tomato sauce - 2-3 tbsp. l. (or 4-5 tomatoes);
• sunflower oil - 3 tbsp. l;
• water - 0.5-1 glass;
• salt - to taste;
• soy sauce - 1 tbsp. l (optional);
• ground black pepper - 0.5-1 tsp;
• chili (fresh or ground) - optional.

How to cook roast pork in a pan. Recipe

Absolutely any meat is suitable: with fat, lean, even harsh from a dumpling (it will take longer to cook it). I cut into slices 2-2.5 cm thick, then medium-sized cubes.

For better taste and bright color marinated in soy sauce. But I usually do it without it, just this time I wanted to diversify the pork roast recipe somehow, cook it in a new way. I liked it, by the way, so if you like to experiment - take note of this technique.

I mix and leave to marinate for ten minutes, while I prepare the vegetables.

Cut a large onion in half. Then I cut the halves into three or four parts and shred into large straws. If you do not like coarsely chopped onions, chop them into cubes - then the gravy will be more homogeneous, the onion will not be noticeable in it.

I cut the carrots not very large and cut one fleshy red pepper into cubes. There is no desire to chop carrots - rub through a coarse grater.

I take a frying pan with a thick bottom and high walls so that there is room for vegetables and gravy. I pour oil, warm it up well and spread the pork along with the sauce. Be careful! Getting on hot pan with butter, the pork starts to sizzle and splatter! I fry over high heat for 7-8 minutes, evaporating the juice and sealing the pieces until an intense golden brown.

I pour in enough boiling water to cover the contents of the pan almost completely.

I add salt and season with ground pepper (I will add chili at the end). I cover with a lid, twist the fire to a minimum. In this form, pork roast is cooked for 20-25 minutes, until soft. If the meat is tough, then increase cooking to 40-45 minutes.

In the process of languishing, all the water will be absorbed or evaporated, only oil and meat frying will remain at the bottom of the pan. I send onions to the pan with pork, add a little fire.

Stirring, I cook for about ten minutes, until the onion straws become soft, translucent with a caramel-ruddy tint.

I put carrots and peppers in the pan. At the same stage, you can add any spices or a spoon homemade adjika. I mix pork with vegetables, fry for three to five minutes.