Pork is “fragrant” with tangerine sauce. How to cook pork with tangerines in the oven Baked pork with tangerines and baked with cheese: a recipe for pork

Calorie content: Not listed
Preparation time: Not specified

Kiwi or grapefruit from the category of exotic herbs gradually move from the sections of everyday recipes, tasty and awkward when prepared. Why not add another delicious recipe to this collection – pork with tangerines? Like all herbs from a similar kitchen, the meat is cooked evenly, but first it needs to be marinated in spices, ginger and lemon juice. The meat will be more juicy, tender, aromatic and hot, but if you still don’t have enough heat, add a little chili sauce or finely chopped chili pepper to the marinade. It is traditional to serve hot meat with a side dish of unleavened rice or elk, boiled with a minimal amount of salt.

Do not replace the tangerines in this recipe with anything. The stench gives its unique taste to the prepared herb, and slightly softens the tenderness of the greased meat. It is necessary to serve the pork in a quick marinade while it is hot; the meat and tangerines will be very hot, even scalding, so that the flavor of this herb will be fully revealed.

Ingredients:

- pork pie – 300 gr;
- fresh ginger – 2 cm;
- fresh lemon juice - 1.5 tbsp. l;
- chalk ginger, cinnamon, red pepper – 0.5 teaspoon;
- licorice, melena, paprika, sweet pepper – 1/3 teaspoon each;
- black pepper – 3 pinches;
- salt for relish;
- sesame or olive oil - 2 tbsp. l;
- bell pepper – 1-2 pcs;
- tangerine – 1-2 pcs.

How to cook with photos

All the fat is cut off from the pork, the meat is delicious. Pork fat can be melted into cracklings, or coated with melted fat on potatoes and meat. The meat is cut into thin slices (slices).




Prepare dry seasoned marinade. Add a teaspoon each of ground ginger, cinnamon and hot pepper. Add to them a little ground paprika and ground pepper (about a third of a teaspoon), 3-4 pinches of ground black pepper.




All the spices are mixed and rubbed into a small amount of ginger root. You will get about a teaspoon of chopped ginger root.






We add lemon juice, we need 1.5 tbsp. l. Mix all the spices with lemon juice.




Place the pieces of meat in a spicy marinade with spices, ginger and lemon juice. Carefully mix the meat with the marinade and add salt until it tastes good. Cover and let the pork marinate for one day or two.




Before coating the meat, thinly slice the sweet pepper.






We are preparing tangerines. Divide into slices, remove any excess zest from the skin slices. There is no need to remove the skin from the eyes; the pieces can be lubricated whole.




Heat sesame or olive oil in a frying pan. Increase the heat to high and, gradually stirring with a spatula, lightly coat the pork until cooked (not more than 4-5 minutes).




Add sweet pepper to the meat. Change the heat to medium, coat the meat with khvilina pepper.




Add slices of tangerines to the meat with bell pepper. Tangerines have a very thin and delicate skin, so you need to mix them with meat carefully, being careful not to break them. After 2 minutes, remove the meat from the pepper and tangerines from the fire.






So that the meat does not dry out, transfer it to a heated plate. Add stewed pepper and slices of tangerines to the meat. Serve right away. The side dish can be made from loose, unleavened rice, which needs to be cooked ahead of time before brushing the meat. Delicious!




Author Olena Litvinenko (Sangina)

This recipe for baked pork in tangerine sauce has become popular in our family. I really cook it quite often, practically for all families, especially on the New River and Rezdvo. The pork according to this recipe comes out very juicy, savory and unique, and the grass on the Christmas table looks very beautiful and Yuletide.

To prepare pork loin in tangerine sauce, we need the following ingredients.

Add juice from tangerines, add wine otset, soy sauce, honey, special chasnik, salt, black pepper and hot sauce or hot pepper for relish. Over high heat, steam the sauce twice, it should come out slightly thick, with a bitter-sour-sweet flavor, but even more savory. The prepared sauce must be strained.

In a well-heated frying pan, coat the pork loin until the sides are golden brown. Start from the sides, this way we seal all the juices in the middle of the batter.

The loin needs to be well salted and peppered and transferred to a baking dish.

Heat the oven to 190 degrees. Coat the pork loin from the sides with tangerine sauce using a silicone foam. Bake 20 minutes|minutes| without convection.

Change the temperature to 180 degrees, remove the meat from the oven, generously coat the sides with tangerine sauce, bake another 20 pieces.

When ready, transfer the loin to a serving dish, garnish with tangerines and other fresh fruits and fresh herbs.

Baked pork loin in tangerine sauce is ready. Welcome family saints for you!

Meats can be prepared in unusual ways, and it is popular to cook them with exotic fruits. Pork with tangerines in the oven is one of the brightest representatives of meat dishes that can be easily prepared on your own.

It’s especially good to prepare this kind of herb before the Yuletide feast, and before the New Year’s banquet it will be simply wonderful.

How to correctly use tangerine for cooking pork

For your exotic meat herb to turn out simply wonderful, you need to choose good tangerines. The taste lingers right in the middle of the fruit, so we know how to choose the right tangerines.

• The best time to buy tangerines is during their ripening season, since the smell appears on the market much earlier. Delicious tangerines can be bought from the cob of leaves and cooked from them in the oven. Such fruits will be juicy, sweet and will give all their flavor to the meat.
• This means that the typical tangerine can be used without a hitch. If the fruits are tight or hard, they will practically not have any juice, and the meat is unlikely to be juicy. The fruits are soft and juicy.

In a firm tangerine, the skin may lie lightly to the edges - this is the surest sign of the right choice.

• Also, before purchasing, give the tangerine a whiff. The pleasant aroma of citrus fruits means that the fruit lies in front of you, kneaded and ready for use. The presence of aroma is evident from the fact that the tangerine is not yet ripe and is still green when picked from the pulp.

• For the color, try to choose the most beautiful and small fruits, but make sure that you have a tangerine in front of you, and not its analogue - the mineola. Because tangerines are small in size (one must fit in a valley), if the fruit is larger, this means that you have a combination of a tangerine with another fruit.
• Before purchasing, carefully look at the fruit for damage. Dents, dark stains and abrasions can easily lead the tangerines to the dryer, so you are comfortable with this purchase option.

Baked pork with tangerines and topped with sire: pork recipe

warehouses

• - 800 g + -
• Chervone wine - 80 ml + -
• Mandarini – 3-4 pcs. + -
• - for the relish + -
• - 2-3 tbsp. + -
• Curry - 1 tsp. + -
• - 120 g + -
• - 3-4 needles + -
• Sesame – 1 tsp. + -

How to prepare and bake pork with tangerines and top it with cheese

A delicious recipe for the skin depends on the pain and difficulty of preparation, as well as those who simply have a rhythm of life. We have a wonderful recipe for pork with tangerines in our arsenal, and you can be sure that it will immediately become your favorite among meat dishes.

The meat comes out even more tender and juicy when combined with wine and “drowsy” fruits. For smut, choose lean pork for cooking.

• Gently wash lean pork (chuck and shoulder) under running water. Pat the meat dry with paper towels, cut into 6-7 pieces, and place in a bowl. Season the meat with salt and pepper to your taste and pour over the wine. Place the pork in the refrigerator for 15 minutes.
• Peel the tangerines, remove the skins and divide them into pieces, removing the fibers from the pulp. Prick the skin once with a toothpick.
• Grate the gouda cheese into a large third and set aside.
• Grease a sheet with high sides with olive oil, then lay out the pork shreds. Place the meat in the oven and bake at 180°C for 25 minutes.

• Then carefully remove the pan from the oven and arrange the tangerines evenly. Add a little curry seasoning and return the meat to the oven for 15 minutes at the same temperature.
• Now grate the cheese and bake until done for 10 minutes at 210 °C.

When the herb is ready, put it on the herb garnish. Then decorate the meat with greens and sesame seeds.

Cooking spicy pork baked with tangerine marinade and foil

It is best to cook the meat whole before Christmas Eve, even if it looks beautiful, you will need to bake it for a decent amount of time. This time it’s best to remember the taste of the pork and marinate it in a tangerine marinade.

The taste of the meat will be truly exotic and, without a doubt, will please all your guests. Moreover, the recipe is simple and accessible to every home cook.

warehouses

• Pork – 2 kg;
• Mandarini - 8 pcs.;
• Lemon - 0.5 pcs.;
• White pepper - 1 pinch;
• Strength behind the relish;
• Olive oil - 50 ml;
• Drying chasnik – 0.5 tsp.

1. Carefully wash a large piece of pork in cold water. Then dry the meat thoroughly with paper towels.
2. Take a toothpick or a bamboo stick and prick the meat in different places.
3. Carefully rub the meat with white pepper and place it in a large tray or bowl.
4. Be sure to peel the tangerines and remove the skins (reserve one for decoration). Using your hands or using the help of a juice extractor, you can see from the fruits.
5. Add juice from half a lemon and mix it with tangerine juice. Strain the fresh juice through a sieve.
6. Pour fresh juice over the meat and place it in the refrigerator for 5-6 years to marinate (possible overnight).
7. Afterwards, take a large piece of foil and fold it in two. Grease the foil with olive oil, then place the pork in the center.
8. Grind the meat for an hour and lightly burn the edges of the foil.
9. Place the urchin in the oven and cook for 1.5 years at 170°C.
10. When ready, place the meat on a dish and cut into portions. Decorate the pork with slices of tangerine and your favorite greenery.

Pork with tangerines in the oven will fit wonderfully into your kitchen book. With our accessible recipes, you can often prepare original meat herbs.

If you love cooking exotic herbs, this recipe is perfect for you. Tangerines infuse the pork with a pleasantly sweet flavor. Ozhe, pork with tangerines and sweet pepper.

What products do we need:

• 500 g pork fillet
• 3 tbsp rosemary oil
• 2 tbsp soy sauce
• 1 tbsp + 2 year l starch
• 1 great sweet pepper
• 2 tbsp ketchup
• 3/4 bottle of water or meat broth
• 1 tsp grated tangerine or orange zest
• 300 g tangerines (4-5 pcs)

Pork with tangerines

Cut the pork into 4 cm slices. Then cut the skin into 0.5 cm strips.

Place the pork in a bowl, add 1 tablespoon of olive oil, soy sauce and starch. Stir and marinate for 15-20.

Within an hour, peel the tangerines, divide into slices, including brushes, remove and remove any liquid. Then cut the pepper into large squares.

In a bowl, mix water (broth), ketchup, tangerine (orange) zest, 2 tsp starch and 1 tbsp soy sauce.

Heat the pan and pour 1 tbsp. l oliya. When the oil is hot, add pepper and brush with 3-4 pieces of bread. Then transfer the pepper to a plate.

Add another 1 tbsp of olive oil and add the marinade to the pork. Lubricate, cover with a lid and extinguish in the middle fire for 20 khvilins.

Add pepper and extinguish for another 10 minutes.

Prepare the sauce and bring it to a boil.

Now add the tangerine slices and stir them carefully and simmer for 2-3 minutes. Then cover with a lid and let sit until the meat absorbs the aroma of tangerine. Pork with tangerines is ready for the table!

DELICIOUS!

Corisna information. Product of the day. Pork

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