The classic recipe for making entrecote requires a minimum of spices. It is in this dish that the true taste of juicy and very tasty meat is revealed.

This article is for people over 18 years of age.

Have you already turned 18?

What is entrecote and how to cook it

The very name "entrecote" came to us from France and at first meant part of the ox carcass, but over time it began to be applied to other types of meat. Entrecote is essentially a pork loin with a bone the size of an adult's palm. It is a very tender, moderately fatty and tender meat that is widely used in cooking.

What entrecote dishes can be cooked

This part of the carcass produces amazing, long-familiar natural chops on the bone. You can also bake the entrecote on the bone or just use the fillet for roast beef. There are many ways to cook this meat. If you do not know from which part of the pork carcass to cook a barbecue, take an entrecote - the meat is guaranteed to be perfectly tasty and soft.

Pork entrecote can be boiled, baked on charcoal or in the oven, or simply fried in a pan - it is good in any form.

What part of the carcass is called entrecote

Traditionally, this is the loin of pork carcass between the ribs and the ridge. It comes with a small bone that can be removed if desired.

What does pork entrecote look like? This is a beautiful, round piece of tenderloin with a rib bone (the same piece of beef, but without bone, is used to make medallions). Nowadays, such meat is easy to buy in any butcher's shop and it doesn't matter what part of the carcass the entrecote is made from, the main thing is that it is very, very tasty.

How to cook pork entrecote

As mentioned earlier, there are a lot of ways to cook entrecote. The easiest one is to salt and pepper the meat and fry it in a pan. But still it is better to marinate it a little before cooking. So the taste of the meat will be better revealed, and it will also be favorably emphasized with spices. By the way, entrecote does not like a lot of spices, and they are not needed when you have such a luxurious piece of meat on the bone. Enough of the required minimum, salt and pepper, to get meat worthy of all Michelin stars at once.

Cooking entrecote does not require a lot of knowledge in cooking, as it will be delicious in any case. It is a pleasure to cook it.

Barbecue entrecote: how to properly prepare meat

For the preparation of barbecue, meat can be either with or without a bone. If you stopped at the first option, then do not forget that before cooking meat, the bone must be cleaned and covered with foil (so that it is beautiful when serving, and not burnt).

You also need to marinate pork correctly. In a plastic or glass container (in no case metal), you need to put pieces of meat, sprinkle them abundantly with onions, add pepper and lemon juice and leave the future kebab alone for 5-6 hours.

Important nuances:

• it is better to salt the meat just before cooking, because salt removes the incredibly necessary moisture from the meat fibers;
• you should not use a lot of lemon juice, you can replace it with vinegar - this will not make the meat softer, but rather, on the contrary, it will become very, very dry and tough;
• you can add mayonnaise to this mixture, but the meat will become much fatter and lose its true taste.

How much to fry meat on a barbecue so that it is juicy

The main rule of barbeque frying is not to rush anywhere. Pork is cooked over coals at a temperature of 70 degrees (when you can hold your hand over the barbecue for at least 5 seconds). Therefore, it will not be possible to quickly cook the meat, otherwise it will burn on the outside, but it will be raw on the inside. Do not forget that hot coals are used to fry the kebab, but not open fire.

Delicious pork steak

To make a kebab you will need:

• 2 kg of pork entrecote;
• 3 large and juicy lemons;
• 1 kg of onions;
• 1 head of garlic;
• a mixture of peppers;
• salt.

Step by step cooking:

1. Barbecue entrecote should be single. The meat must be well washed, dried and the bone must be cleaned.
2. Peel the onion and cut into not very thin rings.
3. Squeeze fresh juice from lemons.
4. Peel the garlic and mash it well.
5. Mix the meat with onions and garlic, pour over the juice and sprinkle with a freshly ground pepper mixture (ready-made will not work here, since its taste and aroma are much weaker).
6. You need to marinate pork for at least 4 hours.
7. Rub the meat with salt before cooking.
8. Cook over hot coals.
9. Serve with grilled vegetables and hot red sauce.
10. Decorate with fresh herbs before serving.

Pork entrecote with tomatoes on the grill

This recipe has a special marinade that makes the meat incredibly tasty, juicy and aromatic.

• 1.5 kg of pork entrecote;
• onions - 4-5 pieces (depending on the size of the onion);
• large pink tomatoes - 4 pcs;
• dark unfiltered beer - 0.5 liters;
• a mixture of peppers;
• salt.

How to prepare a dish:

1. Cut the entrecote, strip the bone (or remove it altogether) and marinate in a mixture of onions, beer and ground pepper for 2-3 hours.
2. Wash the tomatoes and cut into thin slices.
3. For 20 minutes before baking the meat, it will need to be salted. Don't worry - this is enough time for the meat to become salty.
4. On the grill, lay out the onions in layers, then the meat, and on it the slices of tomatoes.
5. Bake over hot coals for 25-30 minutes.
6. Serve the dish with fresh herbs and vegetables.

Beer in this recipe can be replaced with red or pink dry wine, but it will need to be diluted with water in a 1: 1 ratio so that excess acid does not dry out the meat.

Grilled pork entrecote

This dish is quite simple and does not require much time and effort. For it you will need:

• 1 kg of entrecote;
• 3 onions;
• 1 lemon;
• mustard;
• salt.

Cooking a dish. Cut the pork, beat it slightly, massage it with a mixture of mustard and lemon juice. Sprinkle generously with onions. Since entrecote is quite soft meat, you can marinate it for only 2-3 hours. Then add salt and grill the meat for about 25 minutes.

Bon Appetit!

Pork entrecote in a slow cooker

Preparing meat with this recipe is very easy.

To prepare a dish, take:

• 800 g entrecote;
• spices for meat;
• garlic;
• vegetable oil;
• salt.

Preparation:

1. Pour a few tablespoons of vegetable oil into a multicooker and set the "Fry" mode for 10 minutes.
2. Cut the pork entrecote into 4 portions, peel the bones, rub with spices, salt and garlic.
3. Fry each piece of meat on both sides, for 2 minutes each.
4. Put the fried meat in the foil and roll it up well.
5. Put the meat wrapped in foil in a clean and dry multicooker bowl, close the lid, set the "Baking" or "Stew" mode for 20 minutes.
6. Serve the ready-made entrecote with spicy tomato sauce and French fries.

Meat prepared according to this recipe is no different from what is cooked over charcoal. If you want the entrecote to still have a characteristic smoked flavor, add a tablespoon of liquid smoke to the foil.

Pork entrecote in aero grill

This recipe is quite simple, but it still has several important cooking nuances.

To prepare the dish you will need:

• 0.5 kg of pork;
• ready-made mustard - 20 g;
• garlic - 10 g;
• soy sauce - 30 g;
• ground black pepper.

Chop the pork, beat it lightly with a wooden mallet, grease with a mixture of garlic, mustard, soy sauce and pepper, place on a medium wire rack and bake for about half an hour.

To make pork tasty, you need:

• Beat all the ingredients for the marinade until an emulsion;
• evenly distribute the spicy marinade with massage movements;
• during baking, turn the meat several times so that it is evenly baked.

Whatever recipe you choose for yourself, your entrecote will certainly be tasty and juicy. Cooking meat is that easy!

Entrecote is one of the dishes of French cuisine, which is firmly rooted in the domestic restaurant menu. Having heard its name for the first time, many imagine something refined, aristocratic. In a way, it is, but everything is much simpler than it might seem at first glance.

An entrecote is a piece of carcass carved between the ridge and ribs, sometimes left directly on the rib bone. The pulp in this place is tender and juicy, the dishes made from these mouth-watering pieces are called entrecote.

Today we offer you to cook entrecote in a frying pan - tender fried or stewed meat in a sauce with an exquisite delicate taste, an ideal addition to any side dish. The dish is also perfect for serving with fresh vegetables or salads from them.

Technology of cooking entrecote in a pan

In a frying pan, you can cook entrecote from any type of meat. Traditionally, it is beef, but pork and even lamb are used in modern cooking.

Meat for entrecote cooked in a pan should not be fresh - steam. For the dish to turn out tender and juicy, the pulp must be matured after slaughter. Usually, on the packaging of a product purchased in a supermarket, the date of slaughter is also indicated, by which one should be guided.

A good entrecote is obtained from pieces no thicker than 2.5 cm, with meat on the bone or not, does not play a decisive role. But it is the bone that makes the taste of the dish richer. When you cut the meat into pieces, pay attention to the thickness of the fibers. It is desirable that they are not only dense, but also thin. Such meat does not need to be beaten, but if its fibers are thick, still slightly beat off the pieces.

To prepare entrecote, use an ordinary heavy frying pan, ideally a cast iron or special grill pan. It is in such a dish that it will be easier to control the cooking process.

In many ways, the success of the dish also depends on the correct heating of the oil or the grill pan. The temperature should be very high, and the entrecote should sizzle when it comes into contact with oil or the surface of the pan. Otherwise, the meat, without having time to fry from the inside, will burn on the outside.

You should start frying the entrecote at the maximum temperature, and move to a lower heat after the meat is sufficiently browned. For medium roasts, the entrecote must be cooked on each side for 4 minutes. It will take three minutes to get the meat with blood. For full frying, it is recommended to fry the entrecote for three minutes at maximum heat, and bring it to readiness for 6 minutes, over a slightly below average heat.

Be sure to control the dryness of the meat and its temperature before frying. Wipe the entrecote dry with disposable towels, put out of the refrigerator two hours before cooking. This will ensure even browning.

Spices. Ground black pepper, and best of all, ground or ground in a mortar with your own hands is something you cannot do without. Depending on the recipe, other spices and herbs may also be required, and wine for stewing.

The classic recipe for entrecote in a grilled beef pan

Ingredients:

Beef entrecote - 550 gr.;

Three spoons of quality olive oil;

Self-ground pepper.

Cooking method:

1. Rinse the meat and leave for two hours to warm up. As soon as it reaches room temperature, wiping thoroughly with a towel, remove all moisture from the piece. Rub a mixture of pepper and salt into the pulp, grease with vegetable oil.

2. Place the grill pan on high heat and heat it so that it becomes very hot, but does not smoke. Put entrecote in a frying pan and fry on both sides for five minutes.

3. Ready, cooked by classic recipe, put the entrecote on a dish and stand for 10 minutes without covering.

Pork entrecote in a pan - "Warsaw style"

Ingredients:

Pork loin - half a kilo;

A raw egg;

Three spoons of flour;

Refined oil;

100 g coarsely ground bread crumbs from a white loaf.

Cooking method:

1. We wash the pork, remove the remaining water from the meat with a disposable towel and cut into slices a little wider than one and a half centimeters. We beat off a little.

2. Mix a little salt with ground pepper, rub the pieces of pulp with this mixture.

3. Pour flour into one bowl, breadcrumbs into another, and beat eggs well in the third. The dishes for flour and breadcrumbs should be wide so that the portioned piece fits freely in it.

4. Place a thick-walled frying pan on medium heat and, pouring oil into it about half a finger, heat it up. You can add a little butter to the vegetable oil, then the crust on the entrecote will turn out to be more ruddy and tender.

5. Roll salted pork pieces in flour one by one, then dip in beaten eggs, breaded in breadcrumbs. After breading, immediately dip the slices into hot fat and fry until a thick blush on both sides.

6. If the meat is not cooked enough, place the entrecotes on the brazier, on top of a sheet of foil. Cover with another sheet on top and put in the oven at 120 degrees for half an hour.

Stuffed entrecote in a pan with sour cream sauce with wine

Ingredients:

100 grams of fresh lard;

A kilogram of beef;

Three eggs;

Half a glass of 20% sour cream;

Potatoes - three small tubers;

Fresh parsley and dill;

Nutmeg and ground black pepper;

For the sauce:

Three tablespoons of butter;

Bitter onion head;

Half a glass of white wine;

A spoonful of flour;

One glass of liquid sour cream.

Cooking method:

1. We wash the meat, dry it and cut it into portions. Lightly beat off, laying with a bag, and make wide cuts on the sides of each piece. We do not cut to the opposite edge, we need a pocket for the filling.

2. Boil peeled potatoes and eggs separately. After cooling, cut both into small cubes. In the same way, we grind the bacon, combine all these components. Mix sour cream with nutmeg and finely chopped herbs. Add the dressing to the chopped food, add a little salt and mix well.

3. Put the prepared filling in the entrecote pocket and fasten the edges tightly with wooden skewers.

4. Peel the onion, cut into half rings and fry in vegetable oil. Spread the onion rings evenly over the bottom of the pan, put prepared entrecotes on top of them.

5. Fill everything with wine and put on moderate heat. Simmer the meat under the lid until tender.

6. Add flour to the sour cream prepared for the sauce and stir thoroughly, leaving no lumps.

7. Put the finished entrecotes into portioned plates, and in the pan, after them, sour cream mixed with flour. Stir thoroughly, warm up the sauce a little and pour over the meat.

Beef entrecote in a pan, with spicy mushroom sauce

Ingredients:

Entrecote beef - half a kilo;

Spicy adjika;

Refined oil.

For the sauce:

Three boiled and raw eggs;

Vegetable oil 250 ml;

100 g pickled mushrooms;

250 g liquidish, 15%, sour cream;

3% table vinegar;

Two small pickles.

Cooking method:

1. Cut the meat into slices and carefully, so as not to break the fibers, beat through the bag. Rub the slices with a mixture of salt and pepper and place them in the cold for half an hour. We take it out, warm it up at room temperature for an hour and rub the pieces with adjika.

2. Heat the vegetable oil in a frying pan. It should be very hot, but not smoke. Dip the pieces of beef into the heated fat. Cook for two minutes with intense heat, then slightly reduce the heat and fry for another seven minutes. Turning over, fry the other side.

3. Prepare the sauce. This is best done while the meat is “warming up”. We crush the yolks of boiled eggs, add raw yolks to them and grind into a homogeneous mass. While stirring, gradually add vegetable oil into it.

4. Finely chop the squirrels and mushrooms. Salted cucumbers and rub the horseradish with a grater, cucumbers on medium, and horseradish the finest. We shift the chopped components into the yolk mass, add sour cream and mix well. By adding salt, vinegar and sugar, we adjust the taste of the sauce.

5. Put the hot entrecotes on a dish and pour over the sauce, its leftovers are served separately, pouring into the gravy boat.

Fragrant entrecote in a frying pan in red

Ingredients:

Two thick pieces of pork pulp (loin);

Large onion;

100 ml of dry red wine;

A spoonful of fresh chopped parsley;

100 g butter, only natural, butter.

Cooking method:

1. Season the dried pieces of pork with ground pepper, rubbing it into the pulp along with salt. Put in melted, well-heated butter and fry over high heat. The duration of frying one side depends on what kind of entrecote you want, and can last from three to 6 minutes. We chop the finished meat into a plate and cover so that it does not cool down.

2. Put a small piece of butter in the pan in which the meat was fried. After waiting until it is completely melted, lower the finely chopped onions and fry until a light amber hue. Add red wine to the onion, cook without reducing the heat for three minutes. About a third of the sauce should have evaporated.

3. Put the previously fried entrecotes into the pan and bring to readiness under the lid, setting the heating slightly less than average. At the end, put fresh parsley, and immediately remove from heat.

A simple recipe for entrecote in a lamb pan

Ingredients:

Lamb on the bone - 800 gr.;

Four tablespoons of vegetable oil;

Ground cinnamon;

Dried ground rosemary.

Cooking method:

1. We wash the lamb and dry it without fail. Then, chopping on the bone, divide into portions, three centimeters thick, and lightly beat off on both sides. We do not remove the bone.

2. In a thick-walled frying pan, pour vegetable oil over the thickness of a finger and heat it on intense heat until it starts bubbling. Then we lower the heat to medium, put the beaten entrecotes into the pan.

3. After frying the pulp for three minutes, reduce the heat a little more. Lightly add the top of the slices, season with pepper and rosemary, and then cinnamon.

4. Turn over and bring the second side to readiness. In total, it takes 10 minutes to prepare a medium-rare entrecote.

Entrecote in a pan - cooking tricks and tips

Turn the entrecote less often - the meat will cook more evenly and its edges will not dry out. If, when frying in a grill pan, this is done only two or three times, a beautiful lattice pattern forms on the surface of the entrecote. To obtain a mesh "pattern" for a quarter of an hour, fry the entrecote in one position, and then turn and stand for another 50 seconds.

Do not use sharp objects, turn the entrecote only with special culinary tongs - its golden brown crust will preserve its integrity and the juice will not leak out.

If for some reason the meat is not fried, bring the dish to readiness in the oven, covered with foil or in the same pan, but under the lid.

Lovers, and even more adherents of French cuisine, know firsthand about pork entrecote. The dish, which is a fried piece of meat on the bone, is a symbol of French food traditions. In this article, we will look at the most interesting and delicious variations in the preparation of such an appetizing delicacy.

Traditionally in France, entrecote is made from ox meat. But often pork is used for cooking at home. To prepare meat pieces 1.5 cm thick and 20 cm long, the intercostal parts of the meat carcass are taken.

When performing juicy entrecote, salt and pepper are used, which preserve the taste and aroma of meat as much as possible. The use of more spicy seasonings, according to French chefs, only interrupts the natural taste of the product.

Typically, the meats are served with potato, rice, or vegetable stews. Refined alcohol in the form of fortified Italian or Portuguese wines helps the gastronomic bouquet of the dish to open up even more, demonstrating the fullness and naturalness of the taste.

How to properly marinate meat

If part of the carcass is chosen correctly, then you can cook tender and juicy pork entrecote without prior marinating. Although some culinary experts are still inclined to the need to age the meat in the marinade. After all, not every housewife is well versed in pork pulp, which means that she runs the risk of buying a low-quality product. And it is not at all suitable for creating a dish without preliminary preparation of the meat component.


The classic version of the marinade for pork entrecote provides for the following ingredients:

• three onion heads;
• 70 ml of soy sauce.

Cooking method:

1. The onion is pre-peeled and cut into thin half rings.
2. The meat is washed, dried and cut into pieces 1.5 cm thick and 20 cm long.
3. Half of the onion rings are placed on the bottom of the dish and poured with ½ of the sauce.
4. The meat is placed on top, covered with the remaining vegetables and dressing.

The future entrecote is kept in such a marinade for about 2 hours.

Pork entrecote in the oven in foil

Thanks to the use of foil, entrecote in the oven always turns out juicy and tender.

To perform this variation of a hot meat dish, which perfectly complements crumbly rice with the addition of various vegetables and olive slices, you will need:

• ½ kg of entrecote;
• 5 g of French mustard and honey;
• a pinch of salt and pepper;
• 10 ml of lemon juice and soy sauce.

Cooking method:

1. The meat is divided into several parts, depending on how much the thickness of the main piece will allow.
2. All other ingredients are mixed in a bowl.
3. Meat preparations are rubbed with dressing from all sides and sent to a cold place.
4. After half an hour or an hour, the meat pieces are transferred to a baking sheet covered with foil.
5. Then they are wrapped tightly so that the juice does not leak out during baking.
6. The entrecote is baked for 25 minutes in foil and 10 minutes without it at 180 ° C.

You can serve the dish to the table yourself by adding it delicious sauce at the choice of the culinary specialist.

How to fry meat in a pan

If the meat is chosen correctly, then even without preliminary marinating, the pork in a pan will turn out to be tender, soft, juicy. Moreover, the classic French dish does not recognize marinades, which make the natural taste of the main product less intense.

Ingredients for preparation:

• 600 g entrecote;
• a shot of olive oil;
• pepper and salt.

Sequencing:

1. The meat is divided into pieces that are standard for this dish.
2. Each piece is rubbed with olive oil, salted and pepper.
3. In a hot frying pan, the meat is fried for about 5 minutes until golden brown, which will not allow the juice to flow out.
4. After the formation of "blush" entrecote is brought to readiness over medium heat for about 10-15 minutes.

Serve the dish hot.

Cooking up your sleeve

The advantage of this recipe is that the sleeve eliminates the need to use oil. The meat is cooked in own juice and retains a rich natural taste, as required by the classic recipe.

Ingredients for the performance of a meat culinary masterpiece:

• ½ kg of entrecote;
• classic soy marinade;
• a piece of bacon.

Progress:

1. The pork is washed, dried and cut into portions, on which shallow cuts are made.
2. Meat preparations are sent to a container with a marinade, which is set in the refrigerator for 1 hour.
3. After the specified time has elapsed, the meat is stuffed with bacon, which is placed in small slots, and placed in the sleeve.
4. The dish is cooked at 200 ° C for 60 minutes.

To form a golden brown crust, the sleeve is cut 10 minutes before readiness.

Bone Meat Recipe

When it comes time for picnics, hikes and just gatherings in the courtyard of a country house near the barbecue, the question arises of how to cook a new one on charcoal. You can also fry an entrecote on a bone in nature, if a grate is available. Moreover, the meat from the intercostal part will simply melt in the mouth. Friends will remember this pastime for a long time.

To make sure of this, you need:

• 1 kg of pork;
• a bunch of greens;
• a pinch of salt and pepper;
• bulb;
• 2 bay leaves;
• 150 ml of beer.

The sequence of the main steps:

1. The entrecote is washed and cut into pieces of the required size.
2. The onion is peeled and chopped into small pieces. (If desired, you can crush it with your hands so that the vegetable gives juice faster).
3. The meat preparations are placed in a bowl, where they are mixed with onion cubes, bay leaves, salt, pepper and a frothy drink.
4. The meat remains in the marinade for about half an hour, after which it is laid out on the wire rack.
5. The entrecote is fried with the systematic turning of the wire rack for 15-30 minutes, depending on the thickness of the pieces and the intensity of the heat.

On the plates, the dish is decorated with chopped herbs and supplemented with a large number of vegetables (tomatoes, peppers, cucumbers).

Pork entrecote with apples and onions

Unusual variation meat dish which uses sour apples. Despite the unconventional performance, the entrecote turns out to be no less juicy and tender, and the fruits give the meat a special piquancy.

Ingredients for preparing a treat:

• 1 kg of entrecote;
• ½ a shot of lean or olive oil;
• 4 apples;
• 100 ml sour cream;
• bulb;
• salt and pepper.

Grilled delicate entrecote covered with a fragrant golden crust will delight any gourmet. In order to make this dish a real culinary delight, you need to know its recipe. The world culinary history knows many options for creating this product.

What it is?

The homeland of pork entrecote is France. Here it is considered one of the most demanded delicious nutritious dishes. It is in high demand in high-end restaurants. Juicy pork entrecote is very tasty and healthy dish from meat. It looks really elegant and piquant. Professional chefs cook it from a part of a pig carcass and consider it food for real men.

To prepare the correct entrecote, it is the tenderloin on the rib of the animal that is used.

How to choose?

Consider how to choose the right meat for making entrecote in a store or market.

Before preparing a dish you like, you need to decide on the choice of ingredients required for its preparation. You need to be especially careful and attentive with the purchase of meat.

The fact is that the tenderloin meat in the rib part of the pig carcass is the tastiest and softest. It is great for frying. Moreover, it will not need to be additionally extinguished. In cooking, there is also such a thing as "double entrecote". It is one piece of tenderloin with two ribs.

For the perfect preparation of pork, before frying it, it is recommended to first beat off portions with a chef's hammer from all sides or treat with a special softening compound.

When choosing a piece of meat in a store, you need to pay attention to the fact that it is soft, pink and does not have an unpleasant odor.

How to cook properly?

Entrecote can be easily prepared at home. It can be cooked using frozen vegetables, but it is better to use fresh food. Having carefully studied the recipe for the dish, even an inexperienced cook can make it. It is recommended to cook such meat for the first time in a frying pan.

However, you can also use a grill or any other cast iron cookware that is close at hand. As a rule, the entrecote should be fried in a hot skillet with the addition of sunflower oil or melted fat. But you can also add 2-3 tablespoons of olive oil to your liking.

The recipe for a classic pork entrecote must include the following components:

• pork pulp on the bone (3 pieces);
• table salt (1 teaspoon);
• Provencal herbs, add spices to taste;
• half a teaspoon of black ground pepper;
• refined sunflower oil 150-200 milligrams.

In order to deliciously fry the tenderloin in a pan, several conditions must be met, namely:

• defrost cuts of meat naturally;
• gently wash the pork under running cold water and pat dry with a waffle towel or paper towel;

• prepare ingredients to be used in cooking;
• beat off each of the pieces with a cook's hammer, and in order for the meat fibers not to collapse, it is advisable to cover the pork with cling film;
• on all sides, grate each portion with spices, ground pepper, and also Provencal herbs;
• if desired, you can marinate the meat in sour cream sauce;
• pour sunflower oil into a frying pan and heat;
• put pieces of meat in a preheated pan and fry them over high heat until a golden crust forms;
• turn the portion to the other side and salt to your liking;
• the degree of readiness of the pork tenderloin can be checked with a toothpick or a pointed match - if the entrecote is ready, then after you pierce it, a clear liquid will flow out of it;
• if the ichor has leaked out, then the dish needs to be cooked for some more time;
• when cooking pork, never cover it with a lid.

Consider how to properly make a juicy entrecote on the grill or in the oven.

Every woman knows very well that dishes cooked in an oven or on a grill are not only the most tender, juicy and delicious, but also nutritious. Cooking soft pork meat on the bone is a snap if you know its recipe. In order for the pork tenderloin to have an unusual and savory taste, you need to add a few secret ingredients.

A vegetable garnish combined with freshly squeezed pomegranate juice will make your dish extremely tasty and juicy. The following ingredients are part of such an entrecote recipe:

• four pieces of meat on the bone;
• a couple of heads of garlic;
• a pair of onion heads;
• whole pomegranate;
• greens to taste;
• breadcrumbs;
• three fresh tomatoes;
• spices, salt to taste.

Cooking method:

• prepared and washed meat must be dried with a clean towel;
• peel the heads of garlic;
• cut the cloves into two halves;
• stuff pork with garlic;
• grate the resulting portions with spices and salt;
• grate each of the pieces with breadcrumbs;
• put the prepared portions in the prepared dishes for frying or on the grill net;
• squeeze pomegranate juice;
• Rinse tomatoes and cut into slices;
• rinse and finely chop the remaining greens with a kitchen knife;
• cut onions into rings;
• mix everything and put the pieces of meat on top;
• pour pomegranate juice;
• place the meat in the oven for 45 minutes at a temperature of 220 degrees or fry over an open fire.

An entrecote prepared in this way is served without additional garnish with sauce to taste.

But you can create a real culinary masterpiece from entrecote.

Professional chefs prefer to cook pork fat by baking it in food foil. This method of cooking makes the meat unusually juicy, tender and incredibly tasty, because pork baked in foil in an oven retains all its nutritional properties.

Ingredients:

• 0.5 kilograms of pork meat;
• spices, salt, ground pepper add to taste;
• one tablespoon of freshly squeezed lemon juice;
• one teaspoon of granular mustard;
• one teaspoon of linden honey;
• one teaspoon of soy sauce;
• seasonings, herbs to taste.

Cooking method:

• thoroughly prepare the pig meat - rinse with water and dry with a towel;
• pour honey, soy sauce and mustard into a specially prepared container, mix everything gently;

• add pre-prepared spices, herbs, lemon juice and mix well;
• marinate fresh pork tenderloin, gently rub portions with a solution of marinade and put them in the refrigerator for 60 minutes;
• wrap the entrecotes with food foil and put on a prepared baking sheet;
• remove the baking sheet with ready-made portions into the preheated oven for 45 minutes, of which 35 minutes cook the meat in food foil, and then unfold it so that the pork is covered with a golden crispy crust.

You can make Austrian pork entrecote.

One of the most delicious and delicious entrecote is considered to be prepared the way it is usually made in Austria. The whole gamut of taste sensations that a person gets when trying this dish is difficult to explain verbally. All eminent chefs know very well how to prepare Austrian entrecote. It is cooked in a skillet according to an old secret recipe.

Compound:

• a kilogram of soft pork meat on the bone;
• 110 grams of bacon;
• half a glass of sour cream;
• 4 chicken eggs;
• 5 fresh potatoes;
• chopped nutmeg, pepper and salt to taste;
• parsley;
• two and a half tablespoons of softened butter;
• onion head;
• half a glass of dry white wine.

Cooking method:

• defrost pork tenderloin;

• wash the meat thoroughly with cold water and dry it with a towel;
• cut the meat into portions and beat well with a chef's hammer;
• rub each portion with fine salt, pepper and make neat small cuts along the edges;
• peel the potatoes, wash and boil in salted water until tender, then remove the potatoes from the water, wait until they cool, and cut into small pieces;
• pork fat must also be cut into small pieces and mixed with potatoes;
• add spices and herbs to your liking;
• pour half a glass sour cream sauce and chicken eggs;
• mix everything well with each other;

• pour the middle of each entrecote with the resulting composition;
• connect the edges of each portion with toothpicks or sew with threads;
• melt butter in a prepared frying pan;
• sauté onion rings in a skillet until half cooked;
• put pieces of meat in the same pan;
• pour everything with dry white wine, then cover with a tight lid and simmer until fully cooked;
• transfer cooked portions to a flat dish;
• add the rest of the sour cream and a little sifted flour to the sauce remaining after stewing;
• simmer the sauce for 4-7 minutes.

What to serve with?

It is good to pour the finished entrecote pieces with warm sauce and serve this way. Today there are many different recipes for delicious pork entrecote. Serving it for a festive dinner, every housewife can safely combine it with various sauces and marinades.

Refined and tasty pork entrecote, prepared in one of the ways, is usually served with side dishes of vegetables and hot sauces. The dish will be especially delicious in combination with ginger sauce.

This dish is able to decorate any celebration, because it looks incredibly seductive and exudes a delicate pleasant aroma. In addition, it is calorie-free, so the entrecote is perfect for fashionistas looking after their figure if consumed in small portions.

Meat made in this way is perfect for both a solemn event and for an everyday lunch.

For information on how to cook pork entrecote on a bone in the oven with potatoes, see the next video.

French cuisine is justly famous for this dish. In the classic version, it is a piece of beef extracted from the carcass between the ribs and the ridge. But in modern home menus today you can see adapted dishes - no less tasty. Let's try to cook one of these.

Pork in the oven is pretty simple. In addition, pork differs from beef in less rigidity and more quick cooking... Moreover, in a modern oven: you do not need to follow the process and constantly turn the meat so that it does not burn, and at the same time a pleasantly crispy crust is formed. It is enough to warm up the oven cabinet to the required temperatures and set the cooking time. And he will beep - and the dish is ready: for the delight of guests or family. And the recipe for pork entrecote in the oven can be used for both a festive and an everyday table. Are you ready? Then let's get started!

Pork entrecote in the oven. Recipe with photo

In principle, a dish can be prepared in a variety of ways. Entrecote (as a certain part of the tenderloin) is fried and stewed, kebabs are made. But the recipe for pork entrecote in the oven is especially tasty, where soft pork appears before us in its baked hypostasis. In addition, it looks great from an aesthetic point of view on a small bone. The meat comes out juicy, tender. Among other things, this is a more slimming option compared to frying in oil.

Ingredients

The ingredients we need can be obtained from any butcher shop or supermarket. You will need: a tenderloin between the ridge and ribs - 1 kilogram, a couple of tablespoons of vegetable oil, onions, soy sauce, spices according to personal taste - it is better to take those that you are used to. Salt is optional, some chefs refuse to use this product altogether, especially if salt is already included in the spice mixture.

Oven pork entrecote recipe: preparing meat

Before the process itself, the meat should be marinated. One of the simplest marinade options is soy sauce. To prepare it for a pork entrecote recipe in the oven, you just need to cut a couple of onions into half rings or rings and add about half a glass of soy sauce to the onion (it is better to take natural fermentation), and also the spices you have chosen. Then we take a bowl, put half of the prepared mixture on the bottom, and on it - the meat, and on top the remaining onion. Pour the rest of the sauce over. Cover with a lid and set aside for a couple of hours to saturate at room temperature.

Other marinade options

You can use other ingredient options for the oven marinade recipe for pork entrecote. Everything will depend on your taste and the flight of your culinary imagination. The meat will turn out to be quite spicy when you marinate it with balsamic vinegar mixed with ground pepper (with a mixture of peppers). It is also good to use the following: mustard with lemon juice and mayonnaise. Or you can soak it in grated kiwi, or in dry white wine. For cooking, you need palm-sized pieces of meat, about a centimeter thick. As a rule, such a piece will pull 300-350 grams. And after soaking, lightly wipe the meat with a kitchen napkin.

Cooking is easy!

1. We put the pieces of pork with a bone in baking dishes (it is advisable to take portions, so that each piece is baked individually). Sprinkle with vegetable oil and send it to the oven, preheated to 180-200 degrees.
2. Bake for at least half an hour (until golden brown). it should be noted that it bakes rather quickly - some home cooks prefer quick cooking: 15-20 minutes - and you can pull it out.
3. Baked pork entrecote ready to eat. Serving the food to the table will be appropriate hot. If you have baked portions, then you can serve them right away. If not, then we first divide in portions. And as a side dish you can lay out green pea, mashed potatoes, boiled rice - but you never know what else. This dish goes well with homemade pickles.