Pork tenderloin belongs to red meats, it is the back part of a pork carcass. Unlike other parts of pork, e.g. neck or shoulder, it has relatively little fat. If prepared properly, it will be delicious and tender. What is the difference between pork tenderloin and pork loin? Both cuts of meat come from the pig’s back. The tenderloin is leaner and more tender than the pork loin. Additionally, it is considered one of the healthiest red meats. It is worth taking a closer look at the properties of pork tenderloin. Maybe you’ll decide to make it for Christmas dinner.
W sirloin there are plenty of nutrients. This good source of proteinwhich is a building substance of the body’s cells, is responsible for the regeneration and proper functioning of muscles, participates in many chemical transformations, and also affects the condition of the skin, hair and nails. Moreover, meals rich in protein make you feel full for longer. This promotes weight loss because the desire to snack between meals decreases.
There is also plenty of meat in it mineralsis present here, among others potassium, which is responsible, among other things, for regulating blood pressure, as well magnesiumaffecting the proper functioning of the circulatory, nervous and muscular systems. Present here ironhelps prevent anemia, however zincsupports immunity. Thanks to the content calcium and phosphorus helps strengthen bones and teeth. The tenderloin also contains a complex of B vitaminswhich support the nervous, muscular and circulatory systems. Vitamin B12 – affects, among other things, the production of red blood cells; vitamin B1 – supports the heart and nervous system; and vitamin B6 – supports the absorption of magnesium and participates in many metabolic processes.
This meat will also be a good choice for people who pay attention to the calorie content of their daily meals. There are approximately 120 kcal in 100 g of pork tenderloin. If you want to limit calories, it is important to pay attention to how it is prepared. Stewed, baked or boiled will be a better choice than fried.
Pork tenderloin perfect for everyday dinners and for special occasions such as Christmas. It can be stewed, fried, boiled and baked.
Roasted pork tenderloin
To prepare baked tenderloinyou will need: approx. half a kg of meat, a tablespoon of olive oil, two cloves of garlic, and your favorite spices, e.g. marjoram, thyme, oregano, as well as salt and pepper.
Rub the washed and dried meat with olive oil and pressed garlic, sprinkle with spices (one teaspoon of each), and salt and pepper to taste. Put the meat in the fridge for at least an hour. After this time, place the tenderloin in an ovenproof dish, greased with a little olive oil, and bake at 180 degrees for about 70 minutes. Serve with baked potatoes and cabbage with mushrooms.
Pork tenderloin in mushroom sauce
You can also prepare pork tenderloin in mushroom sauce. You will need: half a kilogram of tenderloin, 1 teaspoon of sweet pepper, 1 teaspoon of thyme, 40 g of dried mushrooms, 1 onion, 3 tablespoons of olive oil, 1 teaspoon of butter, 40 ml of dry red wine, 4 tablespoons of 18% cream, a teaspoon of mustard, a handful of chopped parsley, salt and pepper.
Start by soaking the mushrooms in water for a few hours, then drain them. Cut the tenderloin into slices, you can break them slightly. Pour two tablespoons of olive oil over the meat, sprinkle with paprika, pepper and thyme, and set aside in the refrigerator for an hour. Fry the finely diced onion in a tablespoon of olive oil and a teaspoon of butter, add the chopped mushrooms and fry everything for a few minutes. Transfer the contents of the pan to a plate. In the same pan, fry the meat on both sides until golden brown, at the end of frying, sprinkle the tenderloins with salt. Water them with red wine. Add mushrooms and onion and fry everything for a while. Add the cream to the meat along with the mustard. Mix everything and heat. Finally, add chopped parsley.
Sources: Terazgotuje.pl, zyczenie.medonet.pl
