Pork tenderloin cubes in marjoram sauce
The pork tenderloin cubes in marjoram juice are a quick & tasty recipe that even the most stressed person can cook cheaply in a few minutes. Try it out right now!
- 400 g pork tenderloin
- 150 g mushrooms, small
- 3 tablespoons oil
- 80 ml dark beer
- 200 ml gravy
- 1 tsp marjoram (finely chopped)
- salt, pepper (black)
A tip beforehand: Always keep an eye out for reduced meat, because that’s how you save the most and don’t have to sacrifice enjoyment. One reason why I do not make weekly or monthly meal plans and do not recommend this.
To make the pork tenderloin cubes in marjoram juice porky good cubes you need to cut the pork tenderloin into 2 – 3 centimeter cubes. Since we will be searing the meat later, it is worth taking the filet out of the refrigerator 30 – 60 minutes beforehand so that it can reach room temperature. This way, when the meat meets the heat of the pan, it doesn’t contract so immensely and pushes the meat juices out of the tissue. This keeps the meat nice and juicy. Don’t tell anyone, though, or soon everyone will be making juicy roasted meats! Don’t forget to season the meat cubes with some salt and pepper.
Now clean the mushrooms. Free them from any soil, brown spots and cut them (if they are a bit bigger). Any longer stems can be cut off and made into a cream of mushroom soup.
Now heat Keine Produkte gefunden. very strongly, add the oil and fry the meat and the mushrooms briefly all around, take them out and put them warm on a plate. Now sprinkle the marjoram over the fried meat to activate it. You can do this, for example, in a preheated oven.
Now pour the roast residue with the dark beer, let it evaporate almost completely, now pour the gravy into the pan and boil the whole thing up again briefly.
Now add the seasoned pork tenderloin cubes together with the mushrooms back into the pan, toss everything well and let it infuse again for a short time.
TIPP FOR Pork tenderloin cubes in marjoram sauce
The pork tenderloin cubes in marjoram juice become very special when you take fresh mushrooms from the forest instead of mushrooms. Whether porcini, chanterelle, etc. does not matter. Here you can give free rein to your preferences and nothing will stand in the way of your personal moment of pleasure. To this fit a creamy mashed potatoes or a variant with celery.