Homemade beef stew in pomegranate sauce. Learning to combine meat and pomegranate Pork steak in pomegranate juice

Pork steaks or tenderloin are suitable for cooking, which can be beautifully served in the form of medallions. Choose a soft cut, without rough connective tissue, then the meat will be tender and juicy. Spices are added to a minimum. The emphasis is on the marinade. Pork in pomegranate sauce should be tender and soft, slightly sweet, with a beautiful caramel crust.

In the recipe I used Turkish pomegranate sauce, it is thick, richly fruity, and tastes more sour than sweet. If you add Azerbaijani Narsharab, it is more concentrated, so you can safely reduce the amount to 1 tablespoon per 500 g of meat or adjust the concentration to your taste (the more pomegranate sauce, the stronger its sweetness will be felt). You can marinate all night in the refrigerator, the taste of the dish will only benefit from this.

Total cooking time: 75 minutes
Cooking time: 15 minutes
Yield: 4 servings

Ingredients

• pork (tenderloin or steaks for frying) – 400-500 g
• pomegranate sauce – 2 tbsp. l.
• soy sauce – 2 tbsp. l.
• ground black pepper – 1/3 tsp.
• vegetable oil – 1-2 tbsp. l.

Preparation

We wash the pork and cut it across the grain. You can cut it into small pieces or make steaks - the optimal thickness is two fingers. Even better if you bought the tenderloin. In this case, cut into medallions 2 cm wide; no need to beat.





Place the pieces of meat in the marinade. Leave at room temperature for 1 hour or put in the refrigerator for a longer time, covering the top with film to prevent it from airing. Turn the pieces over from time to time so that they marinate more evenly.



Heat a grill pan or cast iron until red hot. Lubricate with vegetable oil. Place the pork in a hot frying pan, shaking off any excess marinade. Quickly fry on both sides over maximum heat, 2-3 minutes on each side, no more. It is important not to overdry. In addition, there are residual marinade on the surface of the meat, which over high heat will quickly turn into caramel and create a crust. If you overcook, the steaks (or medallions) may burn on top.



If the handle of the frying pan does not come off, then transfer the fried meat to a baking dish. Pour the rest of the marinade on top and keep in the oven at 160-180 degrees for no more than 10 minutes (the exact time depends on the size and thickness of the piece, so check that clear juice flows out).



The meat should be ready, and during this time the marinade will thicken and can be used as a sauce. This is what finished steaks look like, with a caramelized crust.



If you did not cook whole steaks/medallions, but cut the pork into pieces, then everything is much simpler here. When the meat is marinated, heat the vegetable oil in a frying pan, then fry the pork with onions, pour over the remaining marinade and bring to readiness, stirring frequently. No need to bake.

Serve with salad and greens. You can also offer grilled vegetables, such as baked peppers and potatoes, as a side dish. Bon appetit!

Meat and pomegranate - what a wonderful culinary combination! Not every person likes to combine fruits/berries with meat products, however, gourmets recognize that such combinations are the most successful not only in terms of taste, but also in the matter of digestion of food. Meat is much easier for our stomach to digest when harmonizing fruits and berries are added to it. Everyone has probably heard about chicken and pineapple salad!

If you want to cook tasty and juicy meat with pomegranate, the recipe will delight you with its simplicity and accessibility. What are the advantages of this bright and unusual dish, and why do most modern housewives prefer it? Housewives often decorate their holiday tables with a combination of juicy meat and ripe pomegranate. Why does the choice fall on this dish?

Benefits of meat with pomegranate dish

If your choice is meat with pomegranate, this recipe will help you prepare this dish correctly, quickly and indescribably tasty! Benefits of a dish containing meat and pomegranate:

Meat is much better digested with pomegranate juice;
The sourness of pomegranate gives this meat dish a special piquancy;
The pomegranate emphasizes the aroma and juiciness of the meat.

Secrets of experienced housewives

In order for the meat and pomegranate dish, a recipe that every second person can master today, to turn out really tasty, you should take into account several nuances. Experienced housewives will confirm that the final taste of a dish is largely determined by:

The quality of the meat you choose;
The quality of the pomegranate juice (which you use to marinate meat) and the pomegranate itself (its freshness and, importantly, its ripeness).

Other features of the pomegranate

It is not at all necessary to limit yourself to just one recipe for meat cooked with ripe pomegranate seeds. You can experiment and try to cook kebab by first marinating the meat in pomegranate juice, preferably freshly squeezed, not store-bought (in a tetra pack). You don’t have to worry, because in this case the kebab will not be dry, but on the contrary, it will delight everyone with its original and rather piquant taste. At the same time, remember that pomegranate juice is ideal for marinating any type of meat - chicken, veal, pork, etc. The main thing is to choose the right carcass for barbecue (with a little fat).

Meat and pomegranate in any of its manifestations are an ideal culinary combination with which housewives can experiment to their heart’s content, thereby delighting all households and guests!

Meat marinated in pomegranate juice and baked in the oven turns out very tender and juicy, is prepared simply and quickly, looks elegant, so this is an exemplary dish for the holiday table. However, nothing prevents us from pampering ourselves with it on weekdays if we want.

Pork and lamb are very suitable for marinating in pomegranate juice. Beef will also be enhanced by the spicy taste of pomegranate marinade, but you need to be more careful when choosing meat. Take only young and, ideally, tenderloin.

Marinade for meat with pomegranate juice is one of the best ways to prepare meat for baking. Pomegranate acid perfectly softens muscle fibers, and the combination of tartness and sweetness gives the meat original subtle flavor notes.

How to marinate meat in pomegranate juice

Cut the meat into portions. I'm having pork entrecotes today.

We beat off the pieces, covering with cling film.

Place the meat in a bowl, add salt and pepper. If desired, add dry herbs: Provençal or Italian mixture.

Pour pomegranate juice, add garlic passed through a press. Mix well and leave to marinate in a cool place for several hours. You can keep it in this marinade for a day.

Remove the meat from the marinade, dry it with a paper towel, and place it on a baking sheet or in a baking dish. Lightly grease the top of the pieces with refined vegetable oil. All that remains is to bake the meat in the oven or in a convection oven at 200 degrees for about 30 minutes. An air fryer requires a lower rack and a low fan speed.

Do not pour out the marinade for meat with pomegranate juice. It makes a delicious pomegranate sauce. Pour the marinade into a saucepan or saucepan, bring to a boil and strain.

We dilute a teaspoon of starch in a small amount of cold boiled water. In a thin stream, constantly stirring with a whisk, pour it into the hot marinade, put it on the fire and bring to a boil.

The sauce is ready. While still hot, you need to add salt and sugar, pepper to taste, and season with finely chopped parsley. While the meat is cooking, the sauce should be cooled and cooled.

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