Vepřová panenka s medovým máslem
Vepřová panenka je šťavnatější než většina ostatních kusů vepřového masa a je rychlá a sladká. Browning masa v másle a med před pražením dává mu náznak sladkosti.
Zdroj: Každodenní výživa, leden / únor 2003
Celkový čas
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Podávání
26.04.2023 @ 23:33
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Czech language to English:
“Pork tenderloin is juicier than most other pork cuts and is quick and sweet. Browning the meat in butter and honey before roasting gives it a hint of sweetness. Source: Everyday Nutrition, January / February 2003 30 minutes 20 minutes 4 Total time Preparation Serving Ingredients 4 tablespoons butter 2 tablespoons honey 1 1/2 pounds pork tenderloin, decorated with silver skin Coarse salt and ground pepper 1/4 cup water Instructions 1. Preheat the oven to 375 degrees. In a Dutch oven or oven-resistant pan, heat the butter and honey over medium heat, stirring to melt the butter. Fry the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper and place in the pan. Cook until the bottom is lightly browned, about 5 minutes. Fry and cook until the other side is browned, about another 5 minutes. If the honey starts to burn, reduce the heat. 2. Place the pan in the oven and roast until the cooked pork juice runs, 7 to 10 minutes. Transfer the pork to a plate. 3. Add water to the pan and stir over medium heat to scrape off all the brown bits. Add the accumulated pork juice from the board and stir until the sauce turns into about 1/2 cup. Cut the pork diagonally and serve with the sauce.”