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Muscle with baked vegetables

Muscle with baked vegetables

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For those who can't "grill" today, I recommend a delicious oven-baked steak!

  • pork tenderloin 1 piece,
  • red bell pepper 1 piece,
  • mushrooms 1 jar,
  • iodized salt,
  • freshly ground pepper,
  • thyme,
  • smoked bacon,
  • olive oil

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Muscle with baked vegetables:

The muscle is peeled and portioned. Sprinkle over portioned mussels, olive oil, salt, pepper and thyme. Leave to cool for at least 1 hour or until the next day. Place the marinated mussels, sliced ​​peppers, sliced ​​mushrooms and pieces of bacon in a tray. Leave in the oven for approx. 20 minutes, uncovered. Serve with mashed potatoes and lettuce.

Baked vegetable rice

I won't tell you that this rice with baked vegetables is as well prepared for fasting as the one with butter and parmesan, because it has no way and probably you don't even expect it :), but I can tell you that it can be adapted during Lent, thus managing to diversify the menu and put a good and healthy side dish on the table.

Ingredients rice with baked vegetables

  • 300 g mixture of vegetables & # 8211 boiled, frozen or fresh, as you have at hand the mixture can be with anything you like, broccoli, white root, peas, carrots, leeks, peppers, pods
  • 200 g Scotti rice good at all
  • 30 ml olive oil
  • 50 g butter (we do not use it on fasting)
  • a teaspoon of homemade vegeta (or bought, if you use)
  • 1/2 teaspoon salt
  • 550-600 ml water
  • a saffron knife tip & # 8211 I put, but it is optional and you can replace it with turmeric or turmeric
  • 2 tablespoons grated Parmesan cheese (same, only if not fasting) & # 8211 can be replaced with a variant of fasting cheese

How to prepare rice with baked vegetables

Heat the olive oil together with the butter in a pan.

Dip the vegetable mixture and cook for 2 minutes if the vegetables are cooked, and if they are fresh we put them gradually, the hard ones first, cook for 2-3 minutes, then add the rest and leave for 5 minutes, stirring occasionally.

Add water and a teaspoon of vegeta, plus salt.

If the vegetables are cooked, add 500 ml of water, leave them to boil only, if they are fresh, add 550 ml of water, let them boil for 5 minutes, until they soften slightly.

Put the rice in a heat-resistant dish and wash it well.

After we have prepared the vegetables, we pour them with hot water over the rice, put a lid on the bowl and put it in the oven, at 200 degrees, on the middle step, for 30-35 minutes.

Before 10 minutes, carefully pull the bowl out, mix lightly and then put it back until the set time expires. Also now taste and see if it is necessary to leave it for 10 or 15 minutes.

Remove from the oven, put the Parmesan cheese, mix with two forks and leave for another 10 minutes under the lid (not in the oven), then serve. When there is no fasting, along with meat, fasting only with salad or pickles.

The woman prepared them with a recipe for pork tenderloin with three flavors and garnish. Preparation notes: The oven must be preheated. I bought some pork tenderloin from the market and I thought of preparing it other than a regular steak, so I braided it nicely and breaded it with a. The baked pork tenderloin is one of the simplest and faster recipes! JamilaCuisine is the most beloved video recipe site made step by step for a guaranteed success.

Choose a tray, grease with butter, put sliced ​​potatoes or slices, onions cleaned and cut into slices, slices of meat and add among.

500 grams of pork tenderloin
50 grams of olive oil
100 grams of carrot, chopped & icircn small cubes
100 grams of celery, chopped & icircn small cubes
100 grams of tomato sauce
aromatic herbs: oregano, basil, rosemary, thyme

Difficulty: average

The muscle is cut with a sharp knife and topped with slices of garlic and ginger. Season with olive oil, salt, pepper and the mixture of herbs and put in the oven for about 20-25 minutes.
Remove from the oven and set aside for 10 minutes. The remaining carrot and celery cubes are hardened in the remaining oil. After 5-10 minutes, add the tomato sauce and leave it on the fire for another 5 minutes.
Slice the muscle into 1 cm thick slices, place back in the pan with the vegetable sauce on top and place in the oven for about 5-10 minutes.

Baked fish with vegetables

Fish dishes are always recommended by nutritionists. Regular consumption of fish brings a lot of benefits to the body, which is why fish recipes are increasingly varied and, fortunately, very easy to prepare. Below we tell you a recipe for fish with baked vegetables. Quick recipe, easy to cook, but extremely tasty.

Baked fish with vegetables recipe:

Fish recipes are the easiest to cook. They do not need much training time or special conditions. The fish cooks very quickly, whether you choose to cook it in the oven, on the stove or on the grill. Below we have chosen a healthy recipe that you can prepare at any time: fish with baked vegetables. Here are the steps you need to follow:

1. The fish is cleaned of scales, gills and intestines. Wash with cold water, dry and cut into pieces. Sprinkle with lemon juice and season with salt and pepper. Leave to cool for 30 minutes.

2. Peel, wash, chop and fry the leeks and garlic in a hot oil pan. Extinguish with water and simmer for 5 minutes. Pour into a pan with a little water, then add the carrots, parsley and diced potatoes. Sprinkle with a pinch of salt and pepper, and place the fish pieces on top. Sprinkle everything with oil and bake for 30-40 minutes.

The fish recipe with baked vegetables is ready! Serve immediately, sprinkled with greens.

1 / 5 - 1 Review (s)

Ingredients Baked vegetable fish:

  • as many healthy pieces of fish (around 200-250 grams) as you have enough to saturate, I used carp fillets
  • 4 tablespoons oil (I used extra virgin olive oil, but it works for anyone)
  • 1 small onion
  • 2 cloves of garlic
  • 1 red pepper
  • 1-2 carrots
  • celery as small as 1 egg (or 1-2 celery stalks)
  • 400 ml. tomatoes in broth (tomatoes and juice)
  • 200 ml. of white wine
  • 3-4 tablespoons of flour
  • 10 peppercorns
  • 2 bay leaves
  • thyme, ground pepper
  • chopped greens for sprinkling (parsley and thyme, according to preference)

Preparation of fish with vegetables in the oven & # 8211 preparation in the pan

1. The fish pieces are salted and peppered (picture 1) then they are given through flour. Heat 3 tablespoons of oil in a pan and brown the fish on both sides (picture 2). Once browned, remove the fish from the pan and set aside.

2. In the same pan, without washing it, add the rest of the oil. Then add chopped onion, finely chopped celery, crushed garlic and sliced ​​pepper. Stir until they begin to soften, stirring constantly. Add the cleaned and sliced ​​carrots. Add 2-3 tablespoons of wine and simmer the vegetables for 5-6 minutes (picture 3).

Fish with vegetables in the oven & # 8211 cooking in the oven

3. Take the pan of vegetables off the heat and salt and pepper to taste.
Place all the vegetables in a deep tray, suitable for the oven and of dimensions appropriate to the amount of fish to be prepared. Place the fish pieces on top. Pour the tomato juice and finely chop the tomatoes and spread over the fish. Pour the rest of the wine into the tray.4. Add the peppercorns (I put red pepper, it is very fragrant without being hot), the bay leaves broken into pieces and a few sprigs of thyme.5. Cover the tray very well (with the lid or with aluminum foil) and put it in the preheated oven at 190 ° C for 45 minutes. After this time, remove the lid and leave in the oven until the dish is browned on top.

Serve fish with baked vegetables

Serve the fish hot, sprinkled with chopped greens, along with a portion of vegetables from the pan, with polenta or natural potatoes (or what garnish everyone likes). Optionally, it can be sprinkled with garlic sauce (my choice was to do it).More baked fish recipes.

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(5 points / total votes: 47)

Monica Mihaly 5 years ago - 30 May 2012 10:13

Re: Pork tenderloin with new baked potatoes

absolutely delicious it looks, we like it a lot and I cook muscle quite often but I didn't bake it so I'll try it as soon as possible

Ioana 5 years ago - 30 May 2012 10:25

Re: Pork tenderloin with new baked potatoes

monika, how do you prepare the muscle?

Monica Mihaly 5 years ago - 30 May 2012 11:36

Re: Pork tenderloin with new baked potatoes

I usually grill it and put it over a mixture of olive oil, parsley and crushed garlic
if you go to spain, you will find it served in many places, I will also put it in the form of a sandwich

Andreea 5 years ago - May 30, 2012 14:00

Re: Pork tenderloin with new baked potatoes

And I almost always prepare it on the grill and as a garnish green beans, zucchini, spinach, or eggplant with olive oil on top. I avoid frying it in oil, it is even lighter and healthier

Simona-Adina Hotea 5 years ago - 30 May 2012 14:12

Re: Pork tenderloin with new baked potatoes

In general, I avoided making the muscle like this and telling you why: I put it directly in the oven, so in the end I got a pretty fair meat. But following your advice, I am sure that a juicy steak comes out, because step 7 ensures that the meat keeps its own juice.
Thank you very much for the bridge, I can't wait to make your recipe too! With a big new cabbage salad next to it, because it's delicious at this time!

Ioana 5 years ago - 30 May 2012 14:25

Re: Pork tenderloin with new baked potatoes

Simona, time in the oven can lead to fairy meat. at 220C the muscle does not need to stay for more than 30 minutes (unless you have fried it beforehand). it should be slightly pink in the center when you cut it. but the initial frying gives it taste and color.
it can be sprinkled with salt the day before (as I did with the chicken in the oven [link]) and then kept in the fridge until the next day. increases juiciness and intensifies the taste.

Ioana 5 years ago - 30 May 2012 14:28

Re: Pork tenderloin with new baked potatoes

monika, andreea, you also made me want the grilled version. with the green beans I've been dreaming of for a few days.

Darvenia Darvi 5 years ago - 30 May 2012 14:34

Re: Pork tenderloin with new baked potatoes

a good idea for dinner tomorrow night we already have grilled sardines and some in the oven

VIORICA 5 years ago - 30 May 2012 14:36

Re: Pork tenderloin with new baked potatoes


Monica Mihaly 5 years ago - 30 May 2012 16:01

Re: Pork tenderloin with new baked potatoes

The mixture of olive oil, parsley and garlic goes great with vegetables

Ioana 5 years ago - 30 May 2012 16:04

Re: Pork tenderloin with new baked potatoes

do you mix it by hand or mix it in a blender / mortar?

Monica Mihaly 5 years ago - 31 May 2012 08:41

Re: Pork tenderloin with new baked potatoes

grind the garlic and chop the parsley with a knife, then mix everything with oil
what I have left is fried in the door

Mari Ana 5 years ago - 31 May 2012 10:07

Re: Pork tenderloin with new baked potatoes

I also usually make it on the grill, braided muscle (I beat it a little, cut it into three strips and weave them, that's how my boy ate at Moeciu and he liked it). But your version is worth trying, I think the flavors will be to my taste. Thanks for the recipe.

Darvenia Darvi 5 years ago - 1 June 2012 14:12

Re: Pork tenderloin with new baked potatoes

I did it yesterday too, I just had to keep the muscle for more than 10 minutes in the oven, it wasn't done in the middle after 10 minutes, probably because of my 30-year-old oven, but otherwise very good and juicy. Bravo Ioana

Mari Ana 5 years ago - 3 June 2012 15:27

Re: Pork tenderloin with new baked potatoes

Excellent muscle made like this! Although I've been avoiding cooking meat lately, I think I'll make this recipe once a week.

Ioana 5 years ago - 3 June 2012 15:36

Re: Pork tenderloin with new baked potatoes

MariAna, the indigo with mine came out! the color is a perfect pink, a sign that it is only well done.
is it left for you to see how good and soft it is?

Mari Ana 5 years ago - 4 June 2012 15:39

Re: Pork tenderloin with new baked potatoes

There was a corner left that I gave to my son later, it was just as fragile, that's for sure. :-)

Darvenia Darvi 5 years ago - 7 June 2012 15:20

Re: Pork tenderloin with new baked potatoes

I'll do it again, it's very good and the next day, as you said, some sandwiches come out to lick you

Simona 5 years ago - 23 July 2012 13:57

Re: Pork tenderloin with new baked potatoes

Yesterday I had guests and I prepared the muscle and it turned out excellent! I also prepared beef soup but I made dumplings. It was super good! I was asked why it has such a color. it was actually very clear. You realize how important I felt to say that the brine was baked before it was boiled!
Ioana, thank you very much for all the recipes and I would ask you to give us suggestions for a complete lunch. I mean, what to combine with what. I need! Thanks!

Narcisa 5 years ago - 6 August 2012 21:03

Re: Pork tenderloin with new baked potatoes

Very tasty. Tonight we enjoyed this recipe. Thanks!

Eugen 5 years ago - 25 October 2012 14:37

Re: Pork tenderloin with new baked potatoes

It is absolutely delicious, a wonderful recipe, I make it every time with pleasure, when I want to surprise my wife it always works. Thank you very much.

bleagaradu 5 years ago - 31 October 2012 10:13

Re: Pork tenderloin with new baked potatoes

I mean, it turned out great. I cooked last weekend for some close friends. I was just amazed. The compliments of my friends made me feel really good. Thank you, Ioana. Next on the list is chicken breast with beer

Nico 5 years ago - 25 December 2012 01:29

Re: Pork tenderloin with new baked potatoes

I tried the recipe for the first time tonight, I just finished eating, I mean it came out EXACTLY as you described it must come out mega-tasty. It's the first time I cook pork in the oven and I like it, especially since I managed to make it pink in the middle and I was afraid I wouldn't like it, I thought it wouldn't be cruel, but not a mention. Indeed the method of preparation made it juicy and the slightly crunchy edge was a delight. The potatoes were not new, but they were also delicious. I added a few small mushrooms in the pan, in the last 5 minutes, they also came out very good, and when serving I put on the plates and 2-3 boiled carrots, sprinkled with a drop of butter, more for color. They fit perfectly, the ideal recipe for Christmas. Happy holidays and as many good recipes as possible. I tried a lot and EVERYTHING worked out for me, even if I only know how to cook on the internet)

angel 5 years ago - 25 December 2012 11:32

Re: Pork tenderloin with new baked potatoes

right now I'm eating smoked pork muscles

Topala Georgian Bogdan 4 years ago - 11 January 2013 15:37

Re: Pork tenderloin with new baked potatoes

Cool. It is the first recipe with pork, experienced. Successful experiment! It's beastly! Good luck and I want to know what else you cook.
I love the details of the recipe. You are the coolest!

Topala Georgian Bogdan 4 years ago - 30 January 2013 19:43

Re: Pork tenderloin with new baked potatoes

I tried it. I turned my back on many friends! Worth a try.

alina 4 years ago - 22 April 2013 17:13

Re: Pork tenderloin with new baked potatoes

deliciossss now I'm done with the mashed potatoes. it turned out fff good

Laura Aioani 4 years ago - 14 May 2013 13:11

Re: Pork tenderloin with new baked potatoes

Ioana, if I salt the meat the day before and keep it in the fridge, do I still need to take it out to room temperature an hour before cooking? Thanks

Ioana 4 years ago - 14 May 2013 13:36

Re: Pork tenderloin with new baked potatoes

yes, the muscle (like any piece of meat) must reach temp. the room before it is cooked, so that it is done evenly. otherwise you risk that the inside (which stays colder) remains undone, while the outside (which comes in contact with the pan) is too done. The smaller the difference in temp. between raw meat and temp. the more you cook it, the more evenly it will be made.

Whole chicken in the oven & # 8211 Tips & Tricks

This baked chicken recipe is so simple that even a child can make it. It's just hard to go wrong.

It has only four steps and a summary would sound like this: put a whole chicken in the pan with the vegetables, mix and season, stuff a lemon in it and let it cook.

And to make everything simpler (and implicitly the more delish chicken), I will give you some very useful tips:

  1. Take the chicken out of the fridge for 45 minutes before cooking to bring it to room temperature. In this way it will come out tender and juicy. Remember that this is a pretty important step. Otherwise, the cooking time is longer and the meat will come out drier (especially the breast).
  2. To check when it is ready, you need to insert a meat thermometer in the thickest part of the leg. If done, then the thermometer should show 75 degrees C.
  3. If you do not have a meat thermometer, then prick the part between the chest and the flesh and if the juice that comes out is transparent it means that it is done.
  4. If you want to move to the next level (in the league of professional chefs) then you have to soak it overnight. There are many ways to soak it so experiment and see what you like best. You can make it in lemon or orange juice, with olive oil, spices and condiments, or even in beer. In this way you will be guaranteed the best baked chicken.

These were my tips for making a delicious whole chicken in the oven. I'm sure you have some too, so don't keep them for yourself, okay? Leave them in the comments!

I know that a picture is worth a thousand words, so I'll let the video recipe below guide you further.

And now heat the ovens and let's make the best chicken in the oven.

And if you want to see more video recipes then subscribe to my YouTube Channel.

2 large pieces of pork muscle
3 carrots
4 onions
4 potatoes
or celery
5 tomatoes
2 peppers
salt, pepper to taste

Season the pork with salt, pepper and place in a pan.

The vegetables are cleaned, washed, cut into pieces and placed in a tray next to the meat.

Put the tray in the hot oven.

Leave in the oven until the meat is well penetrated.

You can also try this video recipe

Saute carrots and green beans

It starts with the sauté: the cleaned and washed carrots are cut according to everyone's wishes, slices, cubes or sticks (julienne). Put to harden together with 50g butter in a pan, over low heat for a few minutes. It is always supervised not to burn anything. Lightly tempered carrots in butter cover with 1 cup of water and simmer until slightly softened but still crispy (al dente). Add the green beans and top with 1 cup of water. I also put half a teaspoon of sugar. It boils again. Be careful not to soften too much! Now is the time to season with salt, the 3 cloves of chopped garlic and a handful of parsley. Put the lid on and leave it aside until we make the medallions.

GURMANDINO.RO: Pork tenderloin in crust, with vegetables, in the oven

The pig and the fennel they go well together, as we have seen on other occasions (see the recipe for Pork Meat with Chives and Apricots, respectively for Baked Pork Rasol, with herbs and beer). How well the pig is understood with mustard and rosemary and sage. And if we put other vegetables in addition to the delicate pork muscles in the crust, it results in a wonderful "2 in 1" kind with few calories, meaning a delicious steak and a healthy, tasty and enticing vegetable garnish. What's more, it is quite easy to make, it doesn't last very long and it is suitable for meals with many guests :).

As I think you can see from the pictures, the pork muscles have kept their juiciness and a seductive pink hue, which is due, I say, to the crust that prevented them from drying out. Now, if you don't like the idea of ​​the crust, you can give it up and make a mixture of mustard and butter, to grease the muscles with it, after the first 20 minutes in the oven. However, I would recommend you to try the crust version because it is interesting. What else can I tell you? That I would advise you to use zucchini instead of our pumpkins (they have a different firmness) and that the recipe is inspired by the magazine "Ioana - Secrets of the kitchen".

Ingredients (for 8 servings):
- pork tenderloin 2 pcs. (about 1 kg)
- fennel 2 pcs. (450 g)
- pumpkin 2 pcs. (500 g)
- cherry tomatoes 500 g
- leek 2 pcs. (200 g)
- 4 cloves garlic (15 g)
- onion 1 pc. large (165 g)
- capers 60 g
- fresh rosemary 3 strands
- vegetable / meat soup 200 ml
- fresh sage 4-5 strands
- mustard with grains 70 g
- butter 20 g
- weigh 30 g
- or 1 pc.
- salt pepper