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Braided muscle

Braided muscle

I will present you the latest dishes prepared for Easter and even today and as a joke to tell you something: I was very cold one of the last days, I stayed in bed because I was very sick, I had food in the fridge but I, with the fever I had, was thinking what "crazy people to do in the kitchen"
I think I'm very sick and I'm not feeling well !!!!!!

  • 1 pork tenderloin not too big
  • 6 slices of finely chopped bacon
  • spices for pork
  • 50 g grated cheese
  • 500 g potatoes
  • 1 box of mushrooms
  • 4 tablespoons oil
  • 1/2 cup turns white

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Weaved muscle:

The muscle is cut into 3 long strips but not completely (it can be woven), it is seasoned in abundance, 1-2 slices of bacon are placed on each one, it is woven. The end is tied with food thread and put in the pan to fry on both sides in hot oil, only 3-4 min; then put in a heat-resistant dish on a bed of mushrooms and frying oil; add wine and a little water, cover and keep in the oven for 30-40 minutes; after this time, remove the cheese, sprinkle on top and leave for another 3-4 minutes; during this time a traditional mashed potato is made; serve slices of moss on the plate, along with lettuce, mashed potatoes made with pos and mushrooms.

Good appetite!


Tomato sauce

Pork tenderloin braided with baked bacon. Simple and elegant, an aromatic recipe, attractive to the family's taste and its delicious taste is perfect on a holiday. It can be served as a steak but also with tomato sauce.

I bought 2 pretty nice pieces of muscle and tender with a piece of raw smoked bacon. I cleaned the skin but I left the small pieces of fat that give good taste and tenderness. Each muscle is cut into 3 but without splitting it completely into the thicker end. Cut the bacon into 2-4 pieces depending on the length of the muscle. Season with salt, pepper and sprinkle cumin on top. Each piece of muscle is woven in three with a thin slice of bacon.

Place in a greased pan or heat-resistant dish with a few mustard seeds sprinkled on top broken in mortar. The garlic cloves are crushed a little and the muscle is breaded, the hagima is washed, it is put in the tray together with 2 strands of green onion and the whole carrots or cut in 2. Cut a few pieces of butter on top, pour a little oil, a cup of wine white and cover with foil and baking paper. Put the tray in the preheated oven and cook for an hour, sprinkling occasionally with your own juice. A few slices of green onion can give taste and color along with a sprig of thyme that will give a note of elegance and aroma to our muscle.

Tomato sauce

This muscle is easily eaten with a favorite salad of each gift, you can also prepare a sweet and sour sauce that can be served with a garnish of potatoes, plain rice. according to preference and lifestyle. I prepared a red sauce in the steak tray simply and quickly.
Remove the steak from the pan and cook 2 cloves of garlic, I left a carrot that I crushed lightly, then I poured the blended tomatoes or if you have tomato sauce in a jar ready made, it's perfect. Cook the sauce on the fire for 5-8 minutes, season with very little salt, a little agave syrup that will sweeten the sauce or sugar a little and a few oregano leaves, thyme and the sauce is ready. Put the muscles in the pan and leave for another minute in the oven. Have fun with your loved ones on a family Sunday!


How to make a recipe for pork tenderloin braided with baked sausages?

How do we marinate pork tenderloin?

If I use brine for some dry and lean meats (see here for turkey recipes or pork chop), in this case I used a marinade composed of spices and a little olive oil. Olive oil has a specific acidity that helps to soften the meat and impregnate it with surface aromas.

I tamponed the meat and sausages well with absorbent napkins to be as dry and receptive as possible to spices. Then I sprinkled the muscles on all sides with salt, freshly ground black pepper, cumin and paprika (sweet). I placed both the meat and the sausages in a large plastic box and sprinkled everything with 2-3 tablespoons of olive oil. DO NOT cut the sausages into threads but leave them in pairs !! I massaged the pieces well (so that they were covered with oil) and I closed the lid of the box.

I left the meat to marinate overnight in the refrigerator. Keep it that way for at least 2 hours if you don't have more time.


A main dish, which is prepared with minimal effort and can be served with a light vegetable salad. Follow the recipe for pork tenderloin on the tray below. See what ingredients you need, but also what are the steps you need to follow.

Pork tenderloin recipe:

Pork is one of the most consumed foods. It is prepared and consumed in a variety of ways, and the taste is truly delicious. Below we have prepared a healthy recipe that focuses on pork. See how you can make baked pork tenderloin, a portion of food for the whole family!

You only need a few ingredients, get the muscle is ready in a short time and effortlessly. It is the ideal recipe when you have guests and you want to impress them, but also when you want to surprise your family with a filling and extremely tasty dish. So here's how to make the best pork tenderloin on a platter!

1. For starters, wash the pork muscle well in 2-3 waters, then wipe with an absorbent kitchen towel.
2. Season the muscle well with salt and pepper, but also other spices you prefer (for example, paprika) and then brown it in a pan with a little hot oil.
3. Turn from side to side until the meatballs turn golden, then place in a pan in the oven.
4. Separately, prepare the oil sauce, white wine, add more salt and pepper, as desired, and pour over the pork tenderloin in the pan.
5. Sprinkle rosemary sprigs, cover with a lid and let simmer. That's all!

Trailed pork tenderloin with potato garnish

The pork tenderloin recipe on the tray is served with various garnishes of assorted vegetables, potatoes and pickles.


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The braided muscle will delight your taste buds every time. And if you put a gorgonzola and mozzarella sauce next to it and some soté vegetables, you will be delighted with the results. Not to mention that the family will definitely ask you for a double portion, and you can't go wrong with the guests.

This dish is made simple, in the oven and uses only a little olive oil. Angi Cobuț tells us, below, what we need for this recipe, but also how to prepare it.

Ingredients for the sauce:

Cut the muscle along its length into three pieces and knit, season with salt and pepper and then place in an oven tray on which I put baking paper. Sprinkle a little olive oil and put in the hot oven at 220 degrees for 25/30 minutes.

In a pan put a little olive oil and a tablespoon of butter, ready-cut and chopped vegetables, salt, pepper and oregano. We married them with the advice to stay "al dente".

In a pan, over low heat, put a little butter and olive oil, put the cheeses we have chosen and turn until you get a homogeneous composition, Then add 200 ml of liquid cream and if the composition seems too thick you can add milk. Add salt, pepper, nutmeg, stir continuously for two minutes after which it can be served.


Braided muscle

I first saw braided muscles in Radu Anton Roman. Then I read about him at Radu Anton Roman. The second time I saw him at Uica Mihai, on TVR3. With a good distance in years between the two "meetings". From here anyone can draw the conclusion that braided muscle is a rare commodity. I don't think the taste changes after the weaving of the muscle, but in the end, the artistic impression also sells the food. Let's see how to "sell" today's recipe:

First of all, I cleaned the pork muscle from the skins, because they shrink from the heat and the muscle twists in directions you can't predict.

I then split the muscle (lengthwise, of course), keeping the thicker end untouched.

I then braided the muscle with a green onion, also split into three. A little for taste, a little for the pleasure of the eye.

I put the meat on the hot grill and turned it on all sides for a quarter of an hour.

After removing the muscle from the grill, I seasoned it with salt and freshly ground pepper.

The next salad was made of tomatoes, green onions, leurd, unsalted telemea, with salt, crude sunflower oil and a little pepper.


Braided muscle

I first saw braided muscles in Radu Anton Roman. Then I read about him at Radu Anton Roman. The second time I saw him at Uica Mihai, on TVR3. With a good distance in years between the two "meetings". From here anyone can draw the conclusion that braided muscle is a rare commodity. I don't think the taste changes after the weaving of the muscle, but in the end, the artistic impression also sells the food. Let's see how to "sell" today's recipe:

First of all, I cleaned the pork muscle from the skins, because they shrink from the heat and the muscle twists in directions you can't predict.

I then split the muscle (lengthwise, of course), keeping the thicker end untouched.

I then braided the muscle with a green onion, also split into three. A little for taste, a little for the pleasure of the eye.

I put the meat on the hot grill and turned it on all sides for a quarter of an hour.

After removing the muscle from the grill, I seasoned it with salt and freshly ground pepper.

The next salad was made of tomatoes, green onions, leurd, unsalted telemea, with salt, crude sunflower oil and a little pepper.


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