Description
Dishes clippings are distinguished by their tenderness and quick cooking. Of fat in this meat are almost there, so even a pork tenderloin enough is dietary. But the low fat content makes the meat "naughty& amp;quot; in cooking, because it is easy to overdry and ruin. Offer extremely juicy and tasty meatloaf. A win-win for any holiday table!
Ingredients
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Pork
400 g
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Garlic
3 tooth
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Vegetable oil
2 Tbsp
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Soy sauce
2 Tbsp
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Honey
1 tsp
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Rosemary
1 piece
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Thyme
3 piece
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Adyghe cheese
30 g
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Suluguni cheese
30 g
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Balsamic
1 tsp
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Salt
-
Black pepper
Cooking
With rosemary and thyme interrupts the leaves. Peel the garlic, because it's winter - take out of the kinks midway. They are no use to us.
Pour into a container 2 tbsp vegetable oil and soy sauce. Added ground in a mortar or mill black pepper. Bring down the brush in the emulsion.
The tenderloin dry with paper towels.
Cut along, not dorezaya to the end. Disclose as a book. Repel makes no sense. Meat tenderloin and so gentle enough.
Our coat tenderloin butter-soy emulsion.
To garlic, the thyme and rosemary, add a pinch of salt and chop with a knife. Salt helps the garlic and herbs to let the good juices and these juices to mix.
Spread garlic-spicy tenderloin with internal parties.
Three on a coarse grater, chicken and Adygei cheese. Mixed them. Suluguni cheese is well melted and soft cheese don't let it spread and balance the taste of salty Suluguni (at least at us in Ukraine it is sold quite salty)
Spread cheese mixture on the tenderloin from one end, leaving about 1-1,5 cm from the other edge.
Collapsible roll like a spiral. Hopefully the picture is clear.
Wrapped with thread. Fanatically to pull is not necessary. Just to wrap to roll together. Well, maybe a little pull.
Lubricate the pan with a thin layer of vegetable oil. Fry the tenderloin.
Four sides until Golden brown. I took the grill pan, and the crust got even a very beautiful view. This technique with pre-frying is necessary to seal the juice inside, and then he will not arise in the process of roasting.
Roll sent in a preheated 180-200 degree oven for 10-15 minutes. The time depends on the size of the tenderloin. I had enough small and enough 10 minutes. While the tenderloin is baked, a remnant of soy oil emulsion add 1 tsp. of honey and balsamic vinegar. If you want a more pronounced sweetness, some honey, take more.
Mix thoroughly.
Pour the honey-soy glaze and put into the oven for another 5-7 minutes depending on size of tenderloin.
After this time, put the tenderloin on the foil (double layer).
Wrap and leave for 10-15 minutes. During this time the meat finally comes to preparedness. Sirloin meat is tender and has a great size, so the specified time is enough to prigotovilis. If you cook longer, you can dry up. The technique of bringing to readiness in the foil makes the meat more juicy and tender.
Gently release the loaf from the thread and serve!
I would like to write that this roll is delicious in hot or cold, but the cold option to try failed. The roll was served hot and immediately flew away in an instant!
Prepare and try it! It's juicy, tender, aromatic dish will not disappoint You.
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