Nothing like this baked tenderloin ribbon if you are looking for a dish that serves you every day and for all audiences. And when I say every day I mean everyone, from a Christmas meal or a birthday, to a snack' for the beach or the mountain, or a light meal for the office.
In such a way that I usually prepare a minimum of 2 kg because once roasted, I cut it very finite and freeze it in small packets that I defrost as it suits me each time.
You can make the sauce as I explain or add a little brandy or cognac, which gives it an incredible flavor, or replace the water with white wine. This time I made it with water because I didn't want to complicate it and it's 10 left, you'll see.
I'll leave you Here is the link to the video so you can see how easy it is to do.
- 1.5 kg of pork loin
- 4 or 5 garlic cloves
- Your Favorite Spices
To grill the tenderloin ribbon, turn on your oven with heat up and down at 200 degrees C.
Rub all the meat with peeled garlic.
In an oven-safe bowl, for two tablespoons of oil. Spend your supper all over the ear so that it is impregnated with the oil.
Smear your entire dinner with your favorite spice blend. Put a few extra garlic cloves on the tray and put in the oven.
Bake at 200ºC and 30 minutes for each kg of meat. In this case, 45 minutes. Add a little water so that there is a finger or finger and a half of water in the bowl. This prevents the meat from being dry.
Also, every half hour, add a little more water. This way the meat will be juicy and you will have a delicious sauce.
It accompanies the crispy potatoes And food ready!
Uy tips tricks
- The water will make the meat juicy and you will also have a delicious sauce, and you can add some cognac
- Calculate 30 muntos for each kg of meat
- Difficulty: easy
- Preparation time: 50 minutes
- Servings: 7