Pork dishes are liked by both hostesses and guests. The meat is soft and juicy, and it cooks very quickly. It is very difficult to make mistakes in its preparation - especially if you choose an interesting recipe. Try making pork under white wine with mushrooms and juniper berries, giving the dish an original sweetish-spicy taste.
Pick your recipe
You will need
-
- 4 pork escalopes;
- 100 g of dried porcini mushrooms;
- 300 g of fresh porcini mushrooms;
- 1 cup dry white wine;
- 10 juniper berries;
- a bunch of fresh thyme;
- 1 onion;
- 0.5 lemons;
- salt;
- freshly ground black pepper;
- olive oil for frying;
- pink pepper for decoration.
Instruction manual
1
Prepare the mushroom broth for the sauce. Rinse the dried mushrooms and soak for half an hour. Then put them in a pan, fill with hot water and place on the stove. Mushrooms should cook for about an hour. Remove foam from the broth periodically, add salt at the end of cooking and strain the broth. Set aside boiled mushrooms.
2
Prepare the meat. Take four low-fat pork escalope, rinse them in running water, remove excess fat and films. Dry the pork with a paper towel. Squeeze the juice from half a lemon, mix it with salt and freshly ground black pepper. Lubricate the escalopes on both sides with the resulting mixture and set aside for half an hour.
3
Sort fresh porcini mushrooms, wash in several waters, dry and cut into large pieces, removing darkened places. Onions cut into thin rings and fry in warmed vegetable oil for 3-4 minutes. Add fresh and boiled mushrooms to the onion and, stirring, simmer the mixture until soft. Add salt and freshly ground black pepper, mix well.
4
Fry the pork in a separate frying pan on both sides until golden brown. Take out the pieces of meat, put them in a bowl and put in heat. Pour dry white wine into the pan and evaporate it until the volume is halved. Pour the mushroom broth into the mixture, add salt and pepper. Chop the thyme greens, crush the juniper berries and lay out the spices for the meat. Heat everything together for 5-7 minutes.
5
In a refractory mold lubricated with vegetable oil, place the pork escalopes. On top of each, put the mushroom fry and carefully pour the sauce over the dish. Place the pan on a baking sheet and place in the oven, preheated to 180 ° C. Bake for about half an hour. Arrange the prepared meat on plates, decorate each serving with pink pepper grains and a sprig of fresh thyme.