Pork in a merchant's way

Do you dream of a delicious piece of meat in a fragrant sauce? Then pork in a merchant's way will be an ideal option! This fragrant dish will exceed all your expectations. Spicy, almost perfect and easy to prepare dish will complement your dinner, lunch or breakfast!

Ingredients

• Pork (tenderloin without lard) - 500 grams
• Vegetable oil - 2 - 3 tablespoons
• Ground black pepper
• Salt
• Walnut (peeled) - 2 pieces
• Garlic - 2 cloves
• Parsley - 1 bunch (small)
• Dill - 1 bunch (small)
• Sour cream - 3 tablespoons
• Pickled cucumber - 1 piece

Directions

1. First of all, turn on and preheat the oven to 220 degrees Celsius. We take a good piece of pork tenderloin without lard and bones. Wash the meat under a stream of cold running water, dry it with paper kitchen towels from excess moisture and spread on a cutting board. Arm yourself with a sharp kitchen knife and cut the pork into portions 2 centimeters thick. Since we took a small piece of tenderloin, only 500 grams, it will be either 4 - 5 large portions or 7 - 8 small portions.
2. Now we take a food polyethylene film, we spread it on a kitchen table and from above we put on it 1 piece of pork. Cover the meat with a second layer of film, take a kitchen hammer and lightly beat the tenderloin. It is not necessary to make a sieve from meat, we process it with a hammer so that from 2 centimeters of thickness 1 centimeter turned out, that is we break meat fabrics slightly. Then remove the film from the beaten piece of meat, sprinkle it on both sides to taste with salt and ground black pepper. In the same way, prepare other portions of pork, transfer them to a large flat dish and let stand in this form for 10 - 12 minutes. During this time, the tenderloin will be impregnated with salt and spices.
3. While the meat is brewing, turn on the stove to a medium level, put a frying pan with 2 - 3 tablespoons of vegetable oil on it and let the fat heat up. In the heated oil very carefully lower the beaten pieces of pork and fry them on one side until golden brown.
4. Then with a kitchen spatula turn the meat to the other side and also continue to fry it until golden brown. It will take no more than 10-15 minutes to fry the pork tenderloin. When the pork becomes ruddy on all sides, transfer it with a kitchen spatula to a small aluminum non-stick pan and start cooking the sauce.
5. In a clean and dry bowl of a blender put the kernels of 2 walnuts and grind them to a crumb, turning on the device at maximum speed. It will take no more than 30 seconds, or even less. Then wash under cold running water dill and parsley, then shake the stems over the sink from excess water and add them to the chopped nuts. There we throw unpeeled garlic cloves, pour 3 tablespoons of sour cream and directly on the weight, using a knife, chop into a bowl 1 pickle. Again, turn on the blender at maximum speed and grind the ingredients to a liquid homogeneous consistency. If the mass turns out very thick, you can add a couple of tablespoons of sour cream and mix the ingredients again.
6. The resulting fragrant sauce pour the fried meat. Check whether the oven is preheated to the desired temperature and only then send it to the pan. Bake the pork for 25-30 minutes. During this time, the sauce will take on a thick texture, and the meat will reach full readiness and become tender. After 25 - 30 minutes, remove the form with the finished meat from the oven and, holding it with a kitchen towel, put the container on a cutting board placed on the table. Spread fragrant meat on plates at the rate of 1 piece - 1 serving, pour pork sauce and serve.
7. Pork is served hot in a merchant's way. This delicious meat dish can be served with any side dish, such as boiled rice, baked or fried vegetables, cooked pasta, in general, it can be tasted with whatever your heart desires. Ideal light aperitifs for this dish are white or red semi-sweet wines, lovers of soft drinks can enjoy tender meat in combination with citrus juices. Cook with love!
9. Bon Appetit!