Step 1 out of 7
Wash the pork tenderloin and dry it. Cut off hard places, core. Poke the prepared meat with the sharp tip of a knife, piercing holes as for stuffing garlic. Poke liberally, from all sides. Afterwards, rub the meat to taste with salt, a mixture of peppers, always dried thyme and garlic pressed through a press. Rub on all sides.
Step 2 out of 7
Prepare the marinade. To do this, mix fresh orange juice with a glass of wine, then add crushed bay leaf, mustard and grains. You can also add pepper and salt to the marinade, but I didn’t do this, since I salted and peppered the meat itself well. We send the meat to the prepared marinade.
Step 3 out of 7
Place the marinated meat in the refrigerator to marinate for at least 4 hours. This time is quite enough; if the meat sits overnight, it will be even tastier. While the meat is in the refrigerator, you should turn the meat over in the marinade a couple of times to marinate better.
Step 4 out of 7
Remove meat from marinade. Let the liquid drain. Transfer the meat to greased foil. We take the foil with the matte side up (i.e. towards the meat) and grease the foil itself with vegetable oil.
Place the meat in a preheated oven at 200 degrees to bake. Do not cover the meat itself. Periodically water with the resulting juice. My meat was in the oven for only 1 hour. I watered it three times.
Step 5 out of 7
While the meat is in the oven, return to the marinade. Pass the marinade through a sieve to remove all large parts. Only liquid should remain. Pour the marinade into a saucepan and place on medium heat. The goal is to reduce the liquid by half.
Step 6 out of 7
While the marinade is boiling down, let's take care of the cherries. Remove the pit from the cherries. No need to defrost. I removed the bone with a special device for these things.
When the marinade is reduced by half, add sugar and honey to taste, along with the prepared cherries. Boil it further, and when the liquid is reduced by half again (this will take about 10 minutes), add a tablespoon of cold unsalted butter.
The oil will thicken our sauce. Honey will add piquancy. I added sugar anyway, since my wine is dry. It seemed to me that there was not enough sugar.
So, our meat stayed in the oven at 200 degrees for about an hour. We water it again with the resulting juice. Return to the oven and bake some more. When the meat has been in the oven for 1 hour and 30 minutes (to be sure, test the meat for its degree of doneness. Before pouring the sauce over the meat, it should be completely cooked), remove it from the oven, pour the entire sauce on it along with the cherries and let it rest. in the oven for about 10 minutes. Be careful. The sauce contains honey. It gives an instant crust without overcooking the meat. Better to take it out earlier.
Description
Although the most delicious baked meat is classic boiled pork, no matter what additives they come up with! And these are seasonings not only with unsweetened flavors - hot, spicy or sour; for example, red wine, which makes boiled pork softer, or Dijon mustard, which creates a beautiful crust. No, inventive cooks manage to combine seemingly incompatible things by adding fruits and berries to meat! You and I tried to bake meat with apples, pears, quinces and even apricots. And recently I found out that you can bake pork with cherries! This is an original recipe, I was surprised and decided to try it, because the cherry season had just begun. It turns out that sweet and sour cherries are suitable not only for desserts, but also for main courses!
Meat and cherries are a surprisingly good combination. The berries add sourness, their juice, together with red wine in the marinade, makes the pork softer, and during baking, a delicious sauce is obtained.
So I suggest you try meat with cherries in the oven. And what? After all, they serve meat with lingonberry sauce. Why not serve with cherries? I think it would be delicious with cranberries too.
There is even more than one recipe for pork with cherries. This one is in the sleeve, and the second option is in the form, and we will also try that one day.
Ingredients:
- 1-1.2 kg pork;
- 1 cup cherries (250 g);
- 1.5-2 tablespoons of red wine;
- 0.5 tablespoon of honey;
- 1 teaspoon salt or to taste;
- ¼ teaspoon ground black pepper;
- 10-12 pieces of allspice;
- 3-4 bay leaves;
- 1 small onion;
- 1 head of garlic.
Instructions:
Rinse the meat and dry it with paper towels.
Peel the garlic. Mix salt and pepper.
Roll the garlic cloves in a mixture of salt and pepper and stuff the meat with them.
Then rub the meat with the remaining mixture, and then with honey on all sides.
We place the meat in a baking sleeve - the piece should have a margin of 20 cm on each edge so that the ends can be tied. What we do on the one hand is to tie it or secure it with a special clip, which is often sold complete with a sleeve. We leave the second end open for now.
Pour red wine over the meat in the sleeve, add cherries (preferably pitted to make it easier to eat), add chopped onion, arrange a bay leaf in a picturesque manner and add allspice.
We tie the sleeve on the other side. We make 3-4 small cuts on top to allow steam to escape, place the sleeve on a baking sheet or in a mold and place in the oven preheated to 180C.
Bake pork with cherries in the oven for 1 hour. Then carefully remove and cut the sleeve to brown the meat. Pour over the sauce and put back in the oven. Continue baking for another 1 hour or until tender (test with the tip of a knife), basting the meat with cherry sauce from time to time. If you want the meat to be more juicy, you don’t have to cut the sleeve, it will just brown less.
Step 1: prepare the meat.
First of all, let's prepare the meat. Rinse the pork under cold running water and place on a cutting board. Using a sharp knife, cut off the fat layers and tendons.
Then cut the pork tenderloin across the grain into 6 to 8 pieces with a width of 3.5 to 5 centimeters.
We arm ourselves with a kitchen hammer and beat each piece until the thickness reaches about 1 centimeter.
Next, sprinkle them on both sides with salt and a mixture of peppers to taste. Set the prepared meat aside.
Step 2: prepare the cherries.
Place the cherries in a colander and rinse thoroughly under running water. Using a special kitchen utensil, remove the pits from the cherries. If you don’t have such a device on your farm, then put the berries on a cutting board and, carefully cutting each cherry, remove the seeds with your hands. Place the peeled berries in a deep plate.
Step 3: fry and bake the meat.
Preheat the oven to 200 degrees Celsius, and turn the stove temperature to medium. Place the frying pan on the burner and pour vegetable oil into it. Pour some wheat flour into a large flat plate and thoroughly coat the pork chops in it. As soon as the fat is hot, place the meat in the pan.
Fry the pork on both sides until golden brown.
Then carefully pour in the wine, bring it to a boil, reduce the temperature of the stove and simmer the meat for a couple of minutes. Then place the pork pieces in a baking dish, cover it with foil and place in a preheated oven for 10 - 15 minutes.
At the same time, do not remove the pan with the remaining wine from the stove.
Step 4: prepare cherry sauce.
Place the prepared cherries in a frying pan with the wine and, stirring with a kitchen spatula, cook the sauce until thickened. Taste it and add salt and sugar if necessary.
Then turn off the heat, add the butter, stir everything with a spatula, and melt the fat. The sauce is ready and you can serve the dish to the table.
Step 5: Serve the meat with cherry sauce.
Remove the pork from the oven, remove the foil and place the hot pieces on plates. Using a tablespoon, pour our cherry sauce over the meat and side dish and treat your guests to this wonderful, aromatic dish. You can serve mashed potatoes, pasta or fluffy rice as a side dish.
Bon appetit!
The choice of meat for this recipe is not important; you can use beef, lamb, chicken or rabbit meat for cooking. The main thing to remember is that cooking time will vary depending on the meat.
You can replace the pepper mixture with one ground black pepper or use your favorite seasonings that suit the meat.
If you add about 1 tablespoon of cherry paste to the cherries, the taste of the sauce will be deeper and richer.
To prevent meat juice from splashing around the kitchen during beating, wrap the pork pieces in plastic wrap in advance.
Do you want to surprise your guests or please your household with culinary masterpieces?
Then cook meat with cherries!
The sour berry goes harmoniously with both pork and beef.
Cherry juice will nourish the meat, fill each piece with an extraordinary aroma and make it incredibly tasty.
Meat with cherries - general cooking principles
For flavorful meat with cherries, boneless pieces of pork or beef are most often used. But any recipe can also be adapted for poultry. For example, duck or chicken, which also go great with berry sauces.
Before cooking, the meat is washed and then thoroughly dried with napkins. There should be no moisture left on the pieces that will interfere with the penetration of berry juices. You can cut the meat into any pieces, but take into account the cooking recipe. Some recipes call for a whole piece, which is soaked, stuffed, rubbed and baked with boiled pork.
What cherries are used:
Frozen;
Canned berries in their juice.
Be sure to remove the bone. If the dish contains sauce, then in most recipes it is prepared from cherry juice. Pure or diluted with broth or water. Ideally, real, squeezed juice from cherries is used. But it’s difficult to get it out of season, so you can take a store-bought one from the packs.
Adding spices requires special care. There shouldn’t be a lot of them; cherries don’t go well with all spices. Follow the recipe strictly and under no circumstances add ready-made seasonings for meat, barbecue, or the like. The dish can be hopelessly ruined.
Recipe 1: Meat with cherries in a frying pan
One of the simplest ways to cook meat with cherries. For this dish you will need fresh veal, but you can try it with pork or beef. If the meat is not young, you can marinate the pieces in spices in advance.
Ingredients
1 kg of veal;
400 grams of cherries;
130 grams of butter, drained;
3 tablespoons flour;
200 ml cherry juice.
Preparation
1. Wash the cherries and remove the seeds. We do not pour out the released juice anywhere.
2. Wash the meat and dry it with napkins.
3. Cut the veal into square pieces, slightly larger than for kebab.
4. Make a cut in each piece and stuff it with cherries. All the berries should be gone.
5. Melt the butter, heat it well, and let all the moisture evaporate. You can use ghee.
6. Roll each piece in flour and quickly fry on all sides. If the size of the frying pan does not allow you to cook everything at once, then one at a time, but then return all the meat to the frying pan.
7. Separately, heat the cherry juice and pour it into the pan with the meat. We also add the juice that was released when squeezing out the seeds.
8. Cover the pan and simmer the meat for 40 minutes.
9. Open, add salt, you can add a little black pepper and simmer until completely soft. Don’t forget to periodically pour the surrounding juice over the pieces or simply stir.
Recipe 2: Baked meat with cherries in a sleeve for boiled pork
A wonderful recipe for meat with large pieces of cherry. It can be eaten hot with side dishes or cooled and used for slicing. A meat plate with it will turn out especially bright and unusual. You can use pork or beef, preferably with a little fat.
Ingredients
A piece of meat for 1-1.2 kg;
0.2 kg cherries;
1.5 tsp. salt;
A little sugar;
Black pepper.
Preparation
1. Remove the seeds from the berries, lightly squeeze the juice and drain.
2. Mix salt and pepper and a pinch of sugar, add the drained juice from the cherries.
3. Wash the piece and wipe it. We make cuts with a knife and rub the meat on all sides with the prepared spices.
4. Now we put a cherry berry into each cut, maybe more. We stuff the whole piece.
5. If there are spices left, then once again cover the future boiled pork with them.
6. Place it in a sleeve, tie the edges, and make a small hole on top with a needle to allow steam to escape.
7. Set to bake at 180°C. For pork, an hour is enough; for beef, it is better to wait 10 minutes longer. At the end, you can cut the film and fry the piece until crusty.
Recipe 3: Meat with cherry sauce in wine (pork)
A variant of a gourmet dish that can be prepared from meat with cherries. Red wine is added to the sauce; it is better to use dry wine. The dish is ideal with side dishes of rice and potatoes.
Ingredients
700 grams of pork;
400 grams of cherries;
300 ml wine;
30 ml each of vegetable and butter;
Salt, pepper mixture.
Preparation
1. Remove all films and tendons from the meat. Cut the pork across the grain into pieces 2 centimeters thick. We beat it lightly.
2. Sprinkle with a mixture of peppers and salt.
3. Remove the seeds from the berries, do not forget to rinse them well before doing this, and if necessary, defrost them. Then puree the cherries with a blender.
4. Immediately turn on the oven at 200 degrees.
5. Fry the prepared pork on both sides in a mixture of oils. Transfer to a baking dish.
6. Mix cherry puree with wine, pour over the fried meat.
7. Cover the pan with foil and put it in the oven for 30 minutes. After half an hour, you can taste the most tender meat in a fragrant sauce.
Recipe 4: Meat with cherries and cinnamon
An old recipe for meat with cherries, stewed in a frying pan. Cinnamon is used as the main spice. You can take a pod or already ground spice, adjust the quantity according to your taste preferences.
Ingredients
700 grams of any meat;
150 grams of cherries;
70 ml cherry juice;
2 tablespoons of oil;
0.5 tsp. cinnamon;
Salt and pepper to your taste.
Preparation
1. Cut the meat into cubes or small cubes. The thickest parts should not exceed two centimeters.
2. Heat the oil in a frying pan.
3. Sprinkle the meat with flour, mix and fry. Make the heat high so that the crust sets as quickly as possible.
4. Separate the cherries from the pits and add them to the meat. Add the juice, reduce the heat to low and simmer for 30 minutes under the lid.
5. Salt, pepper, add cinnamon, stir well and cover again. Cook the meat until soft. If you need to make more sauce, you can add more juice or broth/water.
Recipe 5: Cherry Meatloaves
Another version of a meat dish with cherries and cinnamon. But if this spice is not to your taste, then you can exclude it. You can make rolls from any meat and even chicken breast. We choose the product at our discretion.
Ingredients
0.7 kg of meat;
0.2 kg cherries;
200 ml cherry juice (can be taken from packs);
½ tsp. cinnamon;
Salt and pepper;
A sprig of rosemary;
4 tablespoons flour;
50 ml oil.
Preparation
1. Cut the meat into slices for rolls, thickness no more than 6 millimeters. We beat it lightly, it’s not necessary much, just for better passage of the marinade.
2. Salt, pepper, add cinnamon, add a sprig of rosemary, which you need to mash before for flavor, and pour in cherry juice.
3. Cover and leave to marinate for five hours, preferably overnight.
4. Take the meat out of the marinade, put 3-5 cherries on each piece, depending on the size of the layer. We twist it. If the roll does not want to keep its shape, then we help it with a toothpick.
5. Sprinkle each roll with flour and fry on both sides in a frying pan. The meat will shrink and become denser and the toothpicks can be removed.
6. Transfer the fried pieces into a mold or simply into a greased frying pan.
7. Add the marinade that previously contained the meat. Rosemary can be removed. If the rolls are not completely covered, then add water to the level, maybe broth or more juice.
8. Now the rolls can be put in the oven for half an hour or simply simmered on the stove under the lid. But we do this over low heat so that the products do not unravel. Either way it turns out delicious.
Recipe 6: Baked meat with cherries in foil
Another option for a savory dish in the oven, which is prepared with beef or veal. We will bake it in foil, but you can also try baking it in a sleeve. Choose a piece of meat that is round or square or rectangular in shape, preferably with sides of the same thickness.
Ingredients
600 grams of meat;
150-200 grams of cherries;
1 tsp. (without a slide) salt;
A pinch of thyme, pepper;
Preparation
1. Cut the piece of beef, washed and freed from films, into 1-centimeter slices, but do not reach the end. It should look like an accordion.
2. Mix thyme with salt, rub the slices on all sides and the entire outside of the piece.
3. Remove the seeds from the cherries, place the berries between the slices of meat and press them together.
4. Transfer the workpiece to foil and coat it with mayonnaise. The main thing is to go through all the meat, the cherry itself is juicy.
5. Seal the piece and tightly twist the edges of the foil.
6. Send it to bake for 50 minutes in the oven, which we preheat to two hundred degrees.
Recipe 7: Meat with cherries in a pot
A very simple, but always successful option for meat in pots. This way you can cook not only with cherries, but also with red currants, lingonberries, cranberries, pieces of apples or quince. Don't be afraid to experiment.
Ingredients
A kilogram of meat;
300 grams of cherries;
3 spoons of honey;
3 spoons of soy sauce;
3 cloves of garlic;
1 spoon of mustard.
Preparation
1. Place the pitted cherries in a bowl and pour melted honey over them. Mix.
2. Cut the meat into pieces, as for barbecue.
3. Prepare the dressing. To do this, combine mustard with soy sauce and chopped garlic, salt, pepper, and grind thoroughly.
4. Combine the dressing with the meat, mix with your hands and leave for 2 hours.
5. Add cherries with honey, mix again and place in pots greased from the inside.
6. Cover with lids and bake for an hour. If you use beef, you can increase the time by about twenty minutes. Temperature 180.
Any meat loves pre-marination, which only benefits it. If you have time, it is better to grate the pieces with spices and sauces in advance, put them in a container (you can put them in a bag) and leave them for several hours. If the marinating time is long, it is better to place it on the balcony or in the refrigerator.
Connective tissue, veins and films are the main enemies of juicy and tender meat. Therefore, before cooking, you need to carefully remove everything unnecessary, clean the pieces and cut them correctly, that is, across the grain. Otherwise, no matter how you marinate or cook the meat, nothing will penetrate inside the piece.
When frying, pieces of meat are laid out only on a well-heated surface. The oil should almost boil. When exposed to high temperatures, the protein of the meat coagulates and does not allow the juices to escape.
If the cherries are too sour or unripe, you can mix the berries with a small amount of honey or sugar and leave for half an hour to soak. Then apply according to the recipe. You don’t have to throw away the sweet juice, or add it to the meat.
Many sophisticated gourmets and simply lovers of delicious food are well aware that meat sometimes goes well with sweet products such as honey, molasses or jam. Among the most striking examples, Chinese dishes immediately come to mind, as well as the quite popular Swedish meatballs with cranberry jam. I want to offer a recipe like this that perfectly combines juicy pork, fresh herbs, dry red wine and sweet cherry jam. As a result, you will get an amazingly tasty and aromatic roast that will decorate any holiday table.
To bake pork with cherry jam and wine, prepare the ingredients according to the list. I chose the following set of herbs according to my own taste: oregano, rosemary and thyme. If you don't have access to fresh herbs, substitute dried herbs.
Mix cherry jam with olive oil and. Add Tabasco sauce and chopped herbs.
Coat a piece of pork (I used the neck) with the resulting sauce on all sides and put it in the refrigerator for a couple of hours. Season with pepper and salt before baking.
Place the piece of pork in a heatproof dish and pour in the wine. Place in an oven preheated to 190 degrees for 60-70 minutes. If you are afraid of making a mistake with the timing, cover the meat with foil, bake for 40 minutes, then remove the foil and bake for another 20 minutes. During baking, I recommend pouring wine from the bottom of the pan over the meat every 15 minutes.
Once the roast is cooked, let it rest on the counter for about 15 minutes.
Serve the pork baked with cherry jam and wine, cut into portions. Bon appetit!
