Roast pork in a pan- a very tasty meat hot dish that can even be put on the festive table. Cooking such meat is a pleasure, because it does not require a lot of your time, and also does not harm the fire. The main thing is that such a dish is very satisfying and you can even cook it in the evening for dinner.

Ingredients for cooking roast pork in a pan:

1. Pork pulp 500-600 grams
2. Large size onion 1 piece
3. Tomato paste 1 tablespoon
4. Adjika spicy 0.5 teaspoon
5. meat broth 100–125 milliliters
6. Salt to taste
7. Ground black pepper taste
8. Vegetable oil for frying food

Products not suitable? Choose a similar recipe from others!

Inventory:

1. deep frying pan
2. medium frying pan
3. Kitchen stove
4. wooden spatula
5. Cutting board
6. Tea spoon
7. Tablespoon
8. Plate - 2 pieces

Cooking roast pork in a pan:

Step 1: Prepare the Pork.

To begin with, we wash the pork pulp well under running water. warm water and immediately after that put the ingredient on the cutting board. With the help of a knife, if necessary, we clean the meat from excess fat, sinews and films. After - cut the pork into small pieces of size no more than 4-5 centimeters in length and width. Pork pieces transfer to a free plate and proceed to the next cooking process.

Step 2: prepare the bow.

We peel the onion from the husk with a knife and after that we wash the ingredient well under running water. We spread the vegetable on a cutting board and, using the same sharp inventory, finely chop the onion into cubes the size of no more than 1 cm. Transfer the crushed component to a free plate. In the meantime, put on a fire less than medium medium pan with a small amount vegetable oil. When the oil is hot, put the finely chopped onion into a container and immediately after that mix everything well with a wooden spatula. Fry the onion cubes until they are soft and a light golden brown color. Attention: do not forget to stir everything with a wooden spatula from time to time so that the onion does not burn on one side. After preparing the component, turn off the burner, and set the onion aside.

Step 3: Cook the roast pork in a pan.

So, put a frying pan with a small amount of vegetable oil on medium heat. After the oil is hot, turn the heat down to medium and carefully place the pork pieces in a bowl. Attention: be careful as the hot oil may cause hot splatter when the pork comes into contact with it, so don't burn yourself. Immediately salt and pepper the dish to taste and immediately after that mix everything well with a wooden spatula. From time to time, stirring everything with a spatula, fry the pork until a golden brown crust forms on its surface. The frying time of such meat may vary. 35 to 55 minutes depending on the size of the pieces, pork, cooker and pan. In any case, the meat should not be overcooked, as it will become dry and tasteless. After that, pour the browned onion into the pan and, using a teaspoon and a tablespoon, add to the container tomato paste and adjika. We mix everything well with improvised equipment and then pour the meat broth into the pan. Again, mix everything well with a spatula and wait until the mixture with pork pieces begins to boil. After that, boil the dish for another 5-7 minutes stirring from time to time with a spatula. At the end of the allotted time, turn off the burner, and set the dish aside to brew for another 10-15 minutes.

Step 4: Serve the roast pork in a skillet.

Pork fried in a pan turns out, well, just amazingly tasty! In addition, it is also very fragrant, and the meat just melts in your mouth. This dish can be served at the table with different cereals. For example, for roasting pork, it is ideal for taste. boiled rice or buckwheat. Also, the dish can be served with mashed potatoes or fried potatoes along with sliced ​​​​vegetables. If desired, roasted pork in a pan can be sprinkled with finely chopped parsley and dill before serving. Enjoy your meal!

- - For cooking roast pork in a pan, it is best to take the lean lean part of the pork loin. When choosing such meat in the market or in the supermarket, first of all pay attention to the color of the pork. It should be pale pink and the fat should be white. These colors are responsible for the freshness of the pork pulp. Also pay attention to the smell of meat. It should be neutral without any sharp unpleasant odors.

- - If you are using frozen pork, then be sure to remove it from freezer and set aside to cool room temperature. Never defrost meat with hot water or microwave oven. So it will lose its taste qualities, and the pulp will become loose.

- – Instead of tomato paste, you can use fresh tomatoes. To do this, pour the tomato hot water and after 5 minutes, easily remove the peel from it. Then we chop the vegetable with a knife and a cutting board, or with a blender, and even a meat grinder will do.

- If you don't have it on hand meat broth, dont be upset. It can be easily replaced even with a regular boiled water, in which one bouillon cube was dissolved in advance or a mixture of spices from dried vegetables and herbs was added to the liquid.

Quite, it would seem, an ordinary and everyday dish - pork roast. But if one day you want to cook pork roast according to Korean recipe, then the dish will get completely new taste.

So, for four servings of Korean-style pork roast, you will need the following products:

• potato starch - 180 grams,
• kilogram of pork
• wheat flour of the highest grade - 30 grams,
• vegetable oil - 250 grams,
• the black ground pepper- one gram
• 15 grams of salt

Recipe:

Pork should be finely cut into pieces of the same size, then sprinkle with pepper and a little salt. Let the meat marinate for 10-15 minutes. Then add cold water to the starch, keeping the ratio 1:2. Mix everything, add a small amount of wheat flour and mix again. Then you need to carefully roll the marinated pieces of meat in the prepared mass on all sides. After that, you need to pour oil into the pan and heat it to a temperature of 180 degrees. After this frying, you need to keep on fire until a golden hue appears.

This roasted pork is only served hot.

Roast pork in a pan recipe

There is nothing easier than roast pork. It is prepared from quite affordable ingredients, moreover, it is completely inexpensive. Cooking pork in a pan is a real pleasure - the process does not take much time, it is very fast and convenient.

According to this recipe, you can cook a delicious and very fragrant pork roast, which can only compete in taste with pork goulash. You can add pork meat with absolutely any side dish of your choice.

So, the products you need:

• a little lean pork pulp - about 200 grams,
• 1 tablespoon of tomato paste,
• 50 grams of fat
• hot sauce (optional) - tablespoon,
• pepper and salt,
• greens - optional.

Recipe:

It is necessary to wash the pork pulp, then dry it a little and cut into sticks. Then you need to thoroughly heat the pan with fat and put the meat on the melted fat. After that, the meat is sprinkled with salt and pepper to your taste and stirred continuously with a spatula. As soon as the meat is fried until cooked, you can add a little fried onion, tomato paste and hot sauce, pour the broth and simmer for 7-10 minutes. Before serving, sprinkle the roasted meat with chopped herbs.

========================================================

Roast Pork Recipes

Even if you have never cooked anything, we are just sure that you will succeed in roasting pork. Such a dish always turns out so tasty and juicy that it is simply unrealistic to spoil it. Plus, the ingredients for this stir-fry recipe are so cheap and readily available that you can make it as often as you like. And of course, such a roast cannot bother men who are crazy about meat.

Ingredients you will need:

• 150 grams of carrots
• 100 grams of spicy onion,
• 3 spoons of tomato paste,
• 400 grams of lean pork,
• salt,
• parsley,
• bay leaf,
• dill,
• celery,
• black pepper,
• allspice peas.

How to cook roast pork:

Wash and dry the meat tenderloin. Then cut it into small pieces, put in a frying pan in heated fat and fry until the meat becomes a beautiful shade. Then, after a couple of minutes, you need to put the tomato paste in the pan, mix everything thoroughly, and cook for about five minutes, stirring the roast all the time with a spatula. Then you need to add half a liter of water. Everything needs to be salted and seasoned with spices. Simmer for another 20 minutes.

For such a roast, you can give porridge as a side dish, as well as potatoes and rice, and, of course, pasta.

========================================================

Roast pork with tomatoes and other vegetables

There are countless recipes for roasting pork and other meats. How to cook roast pork? Do you think the topic is open? Not at all, you can always come up with and try something new. A little diversified basic recipe roasted pork, you can get a dish with a completely new taste. For example, add fried pork with juicy fragrant tomatoes and young garlic. By the way, the duet of pork with tomatoes can be considered one of the most successful culinary combinations. Such a dish looks appetizing, tastes excellent, and also pleases cooking - it will take about 30-35 minutes.

I am also pleased with the “adaptability” of the dish to different side dishes, as well as the ability to serve it as an independent hot appetizer. So, let's cook pork roast recipes according to our recipes, with a photo it will be clear to you how to cook this dish.

Ingredients for roast pork:

• lean pork - 400 g;
• fresh tomato - 2 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• salt - to taste;
• pepper - to taste;
• garlic 3-4 cloves;
• vegetable oil - 30 g.

The number of products is calculated for 2 servings. Take care also of a large frying pan with high sides. You can use a grill pan.

========================================================

Recipe for Roast Pork with Tomatoes

Rinse the pork for frying, dry and cut into medium-sized pieces. Salt, add black pepper to taste, mix the pieces of meat. If you prefer to season the meat with herbs (rosemary, basil, thyme, etc.), you can add them.

We prepare all the vegetables for frying at once. We clean the onion and carrot, wash the tomato. We cut the onion into large half rings, the tomato - into slices, the carrot - coarsely rubbed on a grater. Peel the garlic and finely chop with a knife.

First on hot vegetable oil fry the pork, stirring it often so that it is fried evenly on all sides. We fry for about 3 minutes. By the way, instead of vegetable oil, you can use fresh lard.

Then add the carrots and onions, continue to fry for another minute, also stirring, so as not to burn these vegetables in the pan.

Then you can add tomatoes. Stir and keep roasting pork on fire for another 2-3 minutes. A minute before removing the dish from the heat, add the garlic, keep frying for another minute, so that the garlic reveals its aroma.

Roasting is served as an independent hot dish, and as an addition to potato dishes, cereals, pasta dishes, casseroles, etc.

Be sure to offer the dish hot, as cold frying looks very greasy, and this is not to everyone's taste. You can serve pork with tomatoes in pots or other dishes in portions.

Roast! Tender, but at the same time scalding pork roast with gravy! Here it is the Soviet classic, which is almost forgotten. But still, how wonderful it is to remember the well-forgotten old!

Despite the simplicity of preparation, the dish is so tasty that it is perfect even for a festive table.

roast pork recipe with photo

Friends, if you started to feed your family with a tasty and satisfying dish - choose roasted pork! It's easy, fast and very tasty! Pork meat cooked in tomato sauce sour cream sauce well, it just melts into dust!

What is necessary:

How to cook roast pork

Roast pork - it's so simple and fast food that you can safely attribute this recipe to the dishes "". For me, this recipe is a godsend!

Since this is a frying, it means that the meat must be sent to a preheated pan (fire above medium). I will fry the meat in 2 tbsp. spoons of rast. oils. Of course, meat can also be fried in lard, but my family is not a fan of fat. Therefore, growing more than enough oil.

We continue to fry the meat with onions until the meat and onions are fried. I cut the meat quite thinly, so I didn’t bring it to a crust, otherwise it would simply burn with me. The dinner was for the whole family.

If you have tomato paste, it must also be diluted in water (250 ml of water + 50 g of tomato paste).

The sauce will thicken and become creamy and delicious. You can add your favorite herbs if you like. In my mixture, in addition to peppers, there are herbs such as: coriander, cumin, marjoram, mustard, horseradish root.

You can leave the roast only tomato. But, to make it more tender, I also add sour cream. Sour cream is thick, homemade.

For a side dish for frying with me mashed potatoes. Perfect option, but, and if there is no time for potatoes, you can cook any crumbly porridge- buckwheat, rice or!

In addition to roasting, you can add fresh vegetables, but at the moment we are satisfied . Yummy!!!

Bon appetit and see you for new recipes!

Roast pork - delicious hearty meal for a big feast. This dish can be served for Sunday lunch or festive table . The secrets of delicious roasting are right choice meat and some secrets of cooking.

Roast pork meat is prepared. Best for this purpose tenderloin, entrecote or thin edge of meat. The younger the age of the animal, the more tender, juicy and tastier the meat. In addition to meat, various vegetables are added to the roast - onions, carrots, bell peppers, eggplants, potatoes. Before frying, the meat is marinated in garlic, spices, fragrant herbs, vegetable oil. At the same time, pork is saturated with aromas, becomes softer.

Roasting doesn't take long. In order for pork to cook quickly, it is cut into small slices, fried over high heat so that the meat quickly becomes covered with a crust and does not lose juices, and then stewed in sauce, broth, and vegetables. To make the meat tasty and juicy, there are many small but significant secrets on how to cook pork roast according to all the rules. We are happy to share some of them with our readers.

Delicious fried pork in a pan with vegetables

Photo #1. Recipe for frying vegetables in a pan

Roast pork with vegetables will amaze your guests with its simplicity and originality. Familiar ingredients combined with soy sauce turn pork into an interesting, savory dish with light oriental notes. Roast is getting ready no more than 30 minutes. Pairs well with baked potatoes or fluffy mashed potatoes. If you choose non-fatty meat, then the dish will have an average calorie content, and therefore will not harm the figure.

Ingredients for the recipe:

• pork tenderloin 600 g
• bell peppers of different colors 3-4 pcs.
• onion 2 pcs.
• soy sauce 50 ml.
• vegetable oil 30 ml.
• seasoning for barbecue 1 teaspoon
• salt to taste

How to cook roast pork in a pan (step by step recipe):

1. Cut off the tendon. Cut into small strips. Peel the onion, cut into half rings. bell pepper cut in half and then into strips.
2. Fry the pork in vegetable oil over high heat. Try not to move the meat unnecessarily. Let it fry on one side until golden brown. about 5-7 minutes. Then turn over to another.
3. Put onion and pepper. Cook over high heat covered about 10 minutes. Turn the contents of the pan over several times. Onions and peppers should remain firm.
4. Add soy sauce and barbecue seasoning. You can use any seasoning of your choice. It is advisable to choose those that do not contain salt, because we have already added soy sauce to the fry, which itself is very salty. Close the lid. Turn off the fire. Simmer until tender 5-15 minutes.
5. How much to fry, you can decide to your taste. Remove the dish from the heat after 5 minutes for a roast with crispy vegetables. If you want soft, steamed vegetables, simmer longer.

Feed method: Serve meat with baked potatoes, mashed potatoes or boiled potatoes. pasta. To the festive table, roasting can be served without a side dish with herbs, fresh soft bread.

Stir-fried pork recipe with gravy

Photo #2. Grilled Pork with Mushroom Cream Sauce Recipe

Pork fried in champignon and cream sauce will appeal to everyone, without exception, from young to old. Meat in cream sauce goes with any side dish- cereals, pasta, mashed potatoes. The dish is unusually fragrant, especially if you add at least one powdered dried porcini mushroom along with champignons.

Ingredients for the recipe:

• pork tenderloin 500 g
• champignons 500 g
• soy sauce 30 ml.
• onion 1 pc.
• cream 35% fat 300 ml.
• flour 1 tbsp. a spoon
• seasoning for pork 1 teaspoon
• vegetable oil 2 tbsp. spoons

How to cook Pork Roast with Gravy:

1. Strip the tenderloin from the tendons. Cut into small sticks. Peel the onion and cut into half rings. Mushrooms cut into plates.
2. Heat vegetable oil in a frying pan. Fry the meat for 3-4 minutes from each side. Pieces should be covered golden brown. Remove meat to a plate and cover with foil to keep warm.
3. In a frying pan, in the same fat that the meat was fried, fry the onion and mushrooms. If necessary, you can add a little vegetable oil. As soon as the moisture evaporates and the mushrooms and onions begin to blush, add a tablespoon of flour. Stir fry for 1 minute.
4. Add soy sauce and cream to the mushrooms. Turn off the fire. Add meat and seasoning. Stir. Simmer under the lid 5-10 minutes. The sauce will thicken a little. Turn off the fire. Let the dish rest 15-20 minutes.

Delicious fried pork in a slow cooker

Photo #3. Recipe for fried pork and potatoes in a slow cooker

On the one hand, fried pork is a fairly everyday dish, if you do not take into account the calorie content. On the other hand, depending on additional ingredients included in its composition, roasting can be turned into a solemn and exquisite main course for the festive table. In a slow cooker, pork turns out to be the most tender, and due to ginger - piquant and unusual.

Ingredients for the recipe:

• pork tenderloin 700 g
• onion 1 pc.
• carrot 1 pc.
• ginger 2 cm.
• vegetable oil 3-4 st. a spoon
• flour 1 tbsp. a spoon
• butter 50 g (optional)
• tomato paste 2 tbsp. spoons
• broth (meat or vegetable) 1 liter
• thyme ½ teaspoon
• Bay leaf 3 pcs.
• salt, pepper to taste
• herbs (dill, parsley, green onion) beam
• potatoes 5-6 pcs.

How to cook roast pork in a slow cooker:

1. Peel and cut the ginger into thin slices. Clean the meat from the films, cut into small pieces across the grain. Lubricate with a small amount of vegetable oil, pepper abundantly.
2. Turn on the multicooker "Frying", "Baking", time 30 minutes. Saute ginger in vegetable oil for 1 minute. It should brown slightly, enrich the oil with aroma, but not burn. Remove the ginger pieces, but don't throw them away. Place pork in skillet with ginger oil. Fry 5-7 minutes until the liquid evaporates and the pieces begin to brown.
3. If using lean pork, you can add a piece of butter to the meat at this stage. For fatty pork that has rendered fat during frying, this step can be skipped.
4. Dust the meat with flour and mix. Roast some more 5 minutes. Add hot broth. Simmer over low heat without closing the lid and stirring, 15 minutes.
5. While the meat is stewing, peel the onions and carrots, cut the onions into half rings, and the carrots into thin strips. Cut the previously fried ginger into strips. Peel and cut potatoes into large pieces.
6. Add onions, carrots, ginger, potatoes, seasonings to the multicooker bowl. Close the lid. Set Mode "Extinguishing" for 30 minutes. 10 minutes before the signal, open the lid, add tomato paste and finely chopped greens. Try for salt. Salt if necessary. Simmer until done.
7. ginger in the recipe replace with 3-4 garlic cloves, but at least once try to cook exactly according to the recipe. The taste is subtle and original.

Pork Roast Tips

Meat dishes, and roast pork is no exception, turn out delicious if you follow some simple rules. We share the most important of them in this post. Knowing how to cook pork roast according to all the rules, your culinary creations will always be on top, and households and guests will be full and satisfied:

• For roast pork, choose chilled meat which was not frozen. An entrecote or thin edge works best. The younger the animal, the more tender the meat and the tastier the roast.
• It is recommended to marinate the meat before frying.. The simplest way cooking - rub the meat with spices, vegetable oil, crushed garlic.
• Do you want to tenderize the meat?, do not salt it before frying. Salt promotes the secretion of juices. The meat becomes rubbery and dry. Salting the roast is necessary at the end of roasting.
• Don't turn meat often. The pieces should be completely fried on one side and only then they can be turned over to the other. If the meat is stirred every 1-2 minutes, it will release a lot of juice, the dish will become tough and not tasty.
• Prepare the roast in bulk, which is planned to be eaten at a time. Reheated meat loses its extraordinary taste. It is better to prepare a new batch of frying next time. Moreover, it does not take much time.

Pork roast is one of the types of dishes that can be used to judge national characteristics kitchens. But not because she is ours. the National dish. But because meat cooked in this way in Europe is considered unhealthy or purely festive food. You need to know how Europe is passionate about a healthy lifestyle, low-calorie and low-fat recipes, and here ... pork roast!

Meanwhile, this high-calorie frying can be prepared relatively harmlessly for the cleanliness of blood vessels and waist size. And, following the main rule: “Everything is good in moderation and sometimes”, do not deny yourself fried meat pleasure.

The recipe that I give has a peculiarity - according to it, pork turns out not only tasty, but also festive. That is especially delicious. Such pork with gravy, the standard option quick dinner, you can safely serve guests.

Ingredients

• pork - 800 grams
• carrots - 1 large
• onion - 1
• vegetable oil for frying
• ginger - a small piece
• flour - 2 tbsp. a spoon
• butter - 2 tbsp. spoons
• broth - 700 ml
• greens: dill, parsley, green onion
• seasonings: dried sweet pepper slices, thyme, bay leaf
• salt pepper
• tomato - 250 ml

How to cook roast pork

Cut the pork into slices across the grain. Salt and pepper the meat.
Put the peeled and thinly sliced ​​ginger into a frying pan heated with a little vegetable oil. Fry until a nice color (do not burn!).

Remove and set aside, ginger will still come in handy.

In a frying pan with fragrant oil lay out the pork.

Fry over high heat until the liquid evaporates, and then another 5-7 minutes, so that the pieces are slightly fried. Still roast! However, try to observe the necessary measure, do not keep more than the specified time.

If you took lean pork for frying, then put butter in the pan. Butter goes pork unusually! If the pork is with fat, which has already managed to melt, then the oil will be superfluous.

Sprinkle the meat with flour (flour is one of the ingredients in many meat sauces) and mix. Roast for another 5 minutes.

Pour in the broth (ideally vegetable, but any other not very fat is fine). In the absence of broth, water will do.

Liquid must be hot! Simmer over medium heat until sauce thickens, stirring occasionally. It is better not to cover with a lid.

Peel and wash carrots and onions. Rub on coarse grater carrots, cut onion into small pieces. Fry them lightly in vegetable oil in another pan.

Cut the previously prepared ginger into thin strips and add to the carrots and onions.

Put a bay leaf to the meat, sprinkle with thyme and dried pepper. Lay out the vegetables.

Pour in the tomato and stir. Taste for salt, spices and pepper. Put finely chopped greens, mix.

Cook, covered, until meat is tender (about 25 minutes).

Serve with garnish. Since pork roast is not only meat, but also delicious gravy, then you need an appropriate side dish. Rice, buckwheat porridge, potato slices and mashed potatoes, pasta are suitable. And, of course, you need vegetables, fresh ones are best.

A few more touches to the recipe

If you change the composition of the spices, you get a new taste of the old roast. Fresh spices will work in place of dried herbs. Oregano, coriander, rosemary work great with pork.

It is easy to replace the tomato with fresh (but only ripe and fragrant) tomatoes, which can be mashed or cut into slices. Add carrots not just fresh, but marinated in Korean.
broth in festive version replace with red wine.