Not the first time I bring you a recipe loin in the oven and I

Eating ... some ... other than wanting more ... This is not a cooking air bersih blog. Is a blog who loves to cook and likes to try to turn simple ingredients into delicious meals in the eyes and the palate.
Not the first time I bring you a recipe loin in the oven and I'm sure it will not be the last! Especially here, on Thursday, the "There is life beyond the mass of tuna." This is because the pork loin in my view, is one of those recipes that "screams" even by the assumptions of this project that I share the kitchen with my dear Black Sheep: air bersih is a cheap meat, given that a good chunk of sirloin gives feed huge mouths and always end up some leftover pieces that can be "reused" in many other dishes and meals; and, moreover, is one of those meats that gives us very little work because you just spice it with some of pozinhos perlimpimpim and put the oven to do the rest for us :) So I do not see why not leave you again with yet another suggestion loin roast, this time with a super tasty spicy mixture air bersih of 5 spices and slowly roasted, with the end result a very juicy inside! I chose to serve with a simple salad and fresh vegetables and pieces of naan bread but the accompaniments are completely at your own free will! The next day, here at home, recheámos some naan breads that were in the townhouse with the remains of this with some roast beef and salad leaves and consolámo us the same way hehe ;) Do not forget to go through the kitchen to Black Sheep also indulge in the suggestion that it leaves you more in a Thursday this project! AND, VERY IMPORTANT, do not forget that we have running room CHALLENGE and this month's theme is ICY! Is that are waiting to take some time and go to the kitchen to share with us your delicious recipe! With this heat, I do not want excuses here ;) hehe
1 piece of pork tenderloin with about 1kg (ask your butcher for you to choose a piece that has a top layer of fat - even if they choose not to eat then that is what will allow the loin roast slowly and always stay tasty and juicy - and, preferably, to tie the tenderloin with kitchen air bersih string and take several blows to the fat layer If buy meat at the supermarket, for example, can always yourselves at home tie it with kitchen twine and. give sufficient blows into the fat layer of the loin, about 0.5cm distance between each)
Olive oil to taste
- Sprinkle a baking sheet with a little olive oil. Arrange the onion slices in the bottom of the baking tray to form a sort of "bed" for meat. Sprinkle the pan with white wine and place the fillet on top. Season the meat with a pinch of freshly ground black pepper.
- Separately, a tacinha, air bersih add 3 tablespoons of olive oil with a pinch of salt, garlic powder, bay leaves coarsely broken, the mixture of 5 spices and balsamic vinegar. Pour this mixture over the loin and rub the meat with your hands, so that it is completely covered in this marinade.
- Bring to a preheated 160 C oven for about 1:30 to 1:45 a.m.. At the end of this time, raising the temperature to 180 C and, if they have this option, change the grill oven for 15 to 20 minutes, until the top layer of the skin is nicely browned and crunchy. The last 20 minutes also put in another oven tray with chunks of peppers, seasoned with just a pinch of salt and drizzled with a little drizzle of olive oil.
- Meanwhile, in a bowl together the tomatoes, cucumbers and spring onions. When the meat is ready, remove the pan from the loin and pimentos, and even when the oven, place the pitas inside and close the oven, just so they are hot and crispy.
- Remove the tenderloin air bersih to a tray or to a platter and let rest a bit before slicing. With the help of a sieve, strain into a small saucepan all the liquid that was in the beef pan and bring to medium / high heat for narrow and thicken slightly (if necessary and if you like a more rich and creamy consistency can add a little flour).
- While the sauce clears, enjoy slicing the meat and also to join the bowl roasted peppers and roughly matches the pitas into pieces. Just before serving, season the salad with a pinch of salt, sprinkle with a little olive oil and balsamic vinegar and sprinkle with a little sumak.
What a delicious meal and got a beautiful aspect, querdia Vanya. It really is a very low meat and can be easily reaproveitada.Também to use often here at home. BJN Marcia Delete Reply
No longer do tenderloin lot of time, but you'll see when you get the autumn, is to see them out of the oven all cute