Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pork tenderloin in the oven? First, prepare the ingredients for the marinade. Instead of soy sauce, you can take teriyaki sauce. Take any vegetable oil, to your taste, I have unrefined sunflower oil. Check the composition of the mixture of Italian herbs - if there is salt in them, do not add salt to the marinade additionally. The composition for the marinade can be changed and supplemented at will.
Step 2:
In a separate bowl, combine dry garlic, Italian herbs, ground peppers and salt. Add tomato paste and soy sauce.
Step 3:
Mix the marinade thoroughly.
Step 4:
Prepare pork tenderloin and onion. Peel, rinse and dry the onion. I advise you to take more onions - it gives a special flavor to the finished dish. I have one onion, you take 2 medium or 1 large.
Step 5:
Peel the pork tenderloin from the films, rinse, dry with paper towels.
Step 6:
Put the meat in a bowl and pour the marinade. Leave the meat to marinate for 3-4 hours, and if possible, it is better for the whole night. Turn the meat over periodically (4 times exactly) so that it is evenly saturated with marinade.
Step 7:
Peel the onion and cut it into rings, not too thin.
Step 8:
Put onion rings in a baking dish.
Step 9:
Lay the pork tenderloin on the onion. Pour the marinade over the meat.
Step 10:
Cover the mold with foil. Bake the tenderloin for about 1 hour in a preheated oven at 180 ° C. Determine the exact time and temperature of baking according to your oven.
Step 11:
Serve the tenderloin hot (as a main dish, with some side dish) or cold (as meat for sandwiches). Enjoy your meal!
Pork tenderloin is a part of the animal carcass, which is included in the group of dietary meat products and is even considered a delicacy. Pork is considered a "heavy" food, but this cannot be fully said about pork tenderloin, since this part of the pig contains a small percentage of fat layers.
Before buying, you should lightly press your finger on the meat. The muscle fibers of the fresh tenderloin will quickly return to their previous position. If the hole remains in place and liquid has leaked into it, it means that the meat has been stuffed with food additives.
If you attach a paper napkin to the tenderloin, the latter will remain dry.
First-class pork tenderloin does not emit foreign odors.
Pork tenderloin meat is moderately pink. Dark tones indicate the old age of the animal. Light – hormonal supplements were used in large quantities when growing pigs.
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Garlic powder - 331 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
- Italian herbs blend - 259 kcal/100g
