Pork baked with cherry jam and wine. Meat with cherry sauce

Step 1 out of 7

Wash the pork tenderloin and dry it. Cut off hard places, core. Poke the prepared meat with the sharp tip of a knife, piercing holes as for stuffing garlic. Poke liberally, from all sides. Afterwards, rub the meat to taste with salt, a mixture of peppers, always dried thyme and garlic pressed through a press. Rub on all sides.

Step 2 out of 7

Prepare the marinade. For this orange juice mix with a glass of wine, then add crushed bay leaf, mustard with grains. You can also add pepper and salt to the marinade, but I didn’t do this, since I salted and peppered the meat itself well. We send the meat to the prepared marinade.

Step 3 out of 7

Place the marinated meat in the refrigerator to marinate for at least 4 hours. This time is quite enough; if the meat sits overnight, it will be even tastier. While the meat is in the refrigerator, you should turn the meat over in the marinade a couple of times to marinate better.

Step 4 out of 7

Remove meat from marinade. Let the liquid drain. Transfer the meat to greased foil. We take the foil with the matte side up (i.e. towards the meat) and grease the foil itself with vegetable oil.
Place the meat in a preheated oven at 200 degrees to bake. Do not cover the meat itself. Periodically water with the resulting juice. My meat was in the oven for only 1 hour. I watered it three times.

Step 5 out of 7

While the meat is in the oven, return to the marinade. Pass the marinade through a sieve to remove all large parts. Only liquid should remain. Pour the marinade into a saucepan and place on medium heat. The goal is to reduce the liquid by half.

Step 6 out of 7

While the marinade is boiling down, let's take care of the cherries. Remove the pit from the cherries. No need to defrost. I removed the bone with a special device for these things.
When the marinade has boiled down by half, add sugar and honey to taste, along with the prepared cherries. Boil it further, and when the liquid has boiled down to half again (this will take about 10 minutes), add a tablespoon of cold unsalted butter.
The oil will thicken our sauce. Honey will add piquancy. I added sugar anyway, since my wine is dry. It seemed to me that there was not enough sugar.
So, our meat stayed in the oven at 200 degrees for about an hour. We water it again with the resulting juice. Return to the oven and bake some more. When the meat has been in the oven for 1 hour and 30 minutes (to be sure, test the meat for its degree of doneness. Before pouring the sauce over the meat, it should be completely cooked), remove it from the oven, pour the entire sauce on it along with the cherries and let it rest. in the oven for about 10 minutes. Be careful. The sauce contains honey. It gives an instant crust without overcooking the meat. Better to take it out earlier.

Recipes for meat with cherries: in a frying pan, sleeve, foil, under boiled pork and in small pieces on your table.

The sour berry goes harmoniously with both pork and beef.

Cherry juice will nourish the meat, fill each piece with an extraordinary aroma and make it incredibly tasty.

Meat with cherries - general cooking principles

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Recipe 1: Meat with cherries in a frying pan

One of the simplest ways to cook meat with cherries. For this dish you will need fresh veal, but you can try it with pork or beef. If the meat is not young, you can marinate the pieces in spices in advance.

Ingredients

1 kg of veal;

400 grams of cherries;

130 grams of butter, drained;

3 tablespoons flour;

200 ml cherry juice.

Preparation

1. Wash the cherries and remove the seeds. We do not pour out the released juice anywhere.

2. Wash the meat and dry it with napkins.

3. Cut the veal into square pieces, slightly larger than for kebab.

4. Make a cut in each piece and stuff it with cherries. All the berries should be gone.

5. Melt the butter, heat it well, and let all the moisture evaporate. Can be used melted butter.

6. Roll each piece in flour and quickly fry on all sides. If the size of the frying pan does not allow you to cook everything at once, then one at a time, but then return all the meat to the frying pan.

7. Heat separately cherry juice, pour into the frying pan with meat. We also add the juice that was released when squeezing out the seeds.

8. Cover the pan and simmer the meat for 40 minutes.

9. Open, add salt, you can add a little black pepper and simmer until completely soft. Don’t forget to periodically pour the surrounding juice over the pieces or simply stir.

Recipe 2: Baked meat with cherries in a sleeve for boiled pork

Wonderful recipe meat with cherries large piece. It can be eaten hot with side dishes or cooled and used for slicing. A meat plate with it will turn out especially bright and unusual. You can use pork or beef, preferably with a little fat.

Ingredients

A piece of meat for 1-1.2 kg;

0.2 kg cherries;

1.5 tsp. salt;

A little sugar;

Black pepper.

Preparation

1. Remove the seeds from the berries, lightly squeeze the juice and drain.

2. Mix salt and pepper and a pinch of sugar, add the drained juice from the cherries.

3. Wash the piece and wipe it. We make cuts with a knife and rub the meat on all sides with the prepared spices.

4. Now we put a cherry berry into each cut, maybe more. We stuff the whole piece.

5. If there are spices left, then once again cover the future boiled pork with them.

6. Place it in a sleeve, tie the edges, and make a small hole on top with a needle to allow steam to escape.

7. Set to bake at 180°C. For pork, an hour is enough; for beef, it is better to wait 10 minutes longer. At the end, you can cut the film and fry the piece until crusty.

Recipe 3: Meat with cherry sauce in wine (pork)

Option gourmet dish, which can be prepared from meat with cherries. Red wine is added to the sauce; it is better to use dry wine. The dish is ideal with side dishes of rice and potatoes.

Ingredients

700 grams of pork;

400 grams of cherries;

300 ml wine;

30 ml each of vegetable and butter;

Salt, pepper mixture.

Preparation

1. Remove all films and tendons from the meat. Cut the pork across the grain into pieces 2 centimeters thick. We beat it lightly.

2. Sprinkle with a mixture of peppers and salt.

3. Remove the seeds from the berries, do not forget to rinse them well before doing this, and if necessary, defrost them. Then puree the cherries with a blender.

4. Immediately turn on the oven at 200 degrees.

5. Fry the prepared pork on both sides in a mixture of oils. Transfer to a baking dish.

6. Mix cherry puree with wine, pour over the fried meat.

7. Cover the pan with foil and put it in the oven for 30 minutes. After half an hour you can taste the most tender meat in aromatic sauce.

Recipe 4: Meat with cherries and cinnamon

Old recipe meat with cherries, stewed in a frying pan. Cinnamon is used as the main spice. You can take a pod or already ground spice, adjust the quantity according to your taste preferences.

Ingredients

700 grams of any meat;

150 grams of cherries;

70 ml cherry juice;

2 tablespoons of oil;

0.5 tsp. cinnamon;

Salt and pepper to your taste.

Preparation

1. Cut the meat into cubes or small cubes. The thickest parts should not exceed two centimeters.

2. Heat the oil in a frying pan.

3. Sprinkle the meat with flour, mix and fry. Make the heat high so that the crust sets as quickly as possible.

4. Separate the cherries from the pits and add them to the meat. Add the juice, reduce the heat to low and simmer for 30 minutes under the lid.

5. Salt, pepper, add cinnamon, stir well and cover again. Cook the meat until soft. If you need to make more sauce, you can add more juice or broth/water.

Recipe 5: Cherry Meatloaves

Another option meat dish with cherries and cinnamon. But if this spice is not to your taste, then you can exclude it. You can make rolls from any meat and even chicken breast. We choose the product at our discretion.

Ingredients

0.7 kg of meat;

0.2 kg cherries;

200 ml cherry juice (can be taken from packs);

. ½ tsp. cinnamon;

Salt and pepper;

A sprig of rosemary;

4 tablespoons flour;

50 ml oil.

Preparation

1. Cut the meat into slices for rolls, thickness no more than 6 millimeters. We beat it lightly, you don’t need much, just for better passage marinade

2. Salt, pepper, add cinnamon, add a sprig of rosemary, which you need to mash before for flavor, and pour in cherry juice.

3. Cover and leave to marinate for five hours, preferably overnight.

4. Take the meat out of the marinade, put 3-5 cherries on each piece, depending on the size of the layer. We twist it. If the roll does not want to keep its shape, then we help it with a toothpick.

5. Sprinkle each roll with flour and fry on both sides in a frying pan. The meat will shrink and become denser and the toothpicks can be removed.

6. Transfer the fried pieces into a mold or simply into a greased frying pan.

7. Add the marinade that previously contained the meat. Rosemary can be removed. If the rolls are not completely covered, then add water to the level, maybe broth or more juice.

8. Now the rolls can be put in the oven for half an hour or simply simmered on the stove under the lid. But we do this over low heat so that the products do not unfurl. Either way it turns out delicious.

Recipe 6: Baked meat with cherries in foil

Another option savory dish in the oven, which is cooked with beef or veal. We will bake it in foil, but you can also try baking it in a sleeve. Choose a piece of meat that is round or square or rectangular in shape, preferably with sides of the same thickness.

Ingredients

600 grams of meat;

150-200 grams of cherries;

1 tsp. (without a slide) salt;

A pinch of thyme, pepper;

Preparation

1. Cut the piece of beef, washed and freed from films, into 1-centimeter slices, but do not reach the end. It should look like an accordion.

2. Mix thyme with salt, rub the slices on all sides and the entire outside of the piece.

3. Remove the seeds from the cherries, place the berries between the slices of meat and press them together.

4. Transfer the workpiece to foil and coat it with mayonnaise. The main thing is to go through all the meat, the cherry itself is juicy.

5. Seal the piece and tightly twist the edges of the foil.

6. Send it to bake for 50 minutes in the oven, which we preheat to two hundred degrees.

Recipe 7: Meat with cherries in a pot

Very simple, but always good option meat in pots. This way you can cook not only with cherries, but also with red currants, lingonberries, cranberries, pieces of apples or quince. Don't be afraid to experiment.

Ingredients

A kilogram of meat;

300 grams of cherries;

3 spoons of honey;

3 spoons of soy sauce;

3 cloves of garlic;

1 spoon of mustard.

Preparation

1. Place the pitted cherries in a bowl and pour melted honey over them. Mix.

2. Cut the meat into pieces, as for barbecue.

3. Prepare the dressing. To do this, combine mustard with soy sauce and chopped garlic, salt and pepper, grind thoroughly.

4. Combine the dressing with the meat, mix with your hands and leave for 2 hours.

5. Add cherries with honey, mix again and place in pots greased from the inside.

6. Cover with lids and bake for an hour. If you use beef, you can increase the time by about twenty minutes. Temperature 180.

Any meat loves pre-marination, which only benefits it. If you have time, it is better to grate the pieces with spices and sauces in advance, put them in a container (you can put them in a bag) and leave them for several hours. If the marinating time is long, it is better to place it on the balcony or in the refrigerator.

Connective tissue, veins and films are the main enemies of juicy and tender meat. Therefore, before cooking, you need to carefully remove all unnecessary things, clean the pieces and cut them correctly, that is, across the grain. Otherwise, no matter how you marinate or cook the meat, nothing will penetrate inside the piece.

When frying, pieces of meat are laid out only on a well-heated surface. The oil should almost boil. Upon contact with high temperature The protein of the meat coagulates and does not allow the juices to escape.

If the cherries are too sour or unripe, you can mix the berries with a small amount of honey or sugar and leave for half an hour to soak. Then apply according to the recipe. Sweet juice You can not throw it away, or add it to meat.

This meat is baked in the oven up your sleeve(package) for baking. The process of preparing it is not complicated, you just need to follow the sequence. The pork turns out very juicy and tender, and the cherry, in the best possible way, sets off the meat with its sourness and barely noticeable light aroma. In addition, the juice released from the cherries, mixing with the other ingredients, forms delicious sauce , which will complement not only the meat, but also any side dish that you want to serve with this dish.

Other recipes with cherries:

You will need:

• pork (neck) 2 kg
• garlic 1 head
• onion 1 piece
• honey 1 tbsp.
• white (or red) dry wine 0.25 cups
• ground black pepper
• bay leaf
• allspice peas

You will also need sleeve or baking bag. If you do not know how to use this achievement of scientific and technological progress, carefully study the instructions that are located

Step-by-step photo recipe:

For roasting, you can take the pulp from any part of the pork, but traditionally the loin or neck is used. I cooked with loin, but this time I decided to bake it pork neck. This part pork carcass has a lot of fat layers, so when baked it turns out especially juicy.
Turn on the oven t 180°C.
Wash the meat salt And pepper.

Every clove of garlic dip in salt and pepper mixture. If the cloves are large, cut them in half lengthwise.

Using a small sharp knife, make holes in the meat and stuff with garlic over the entire surface.

Coat the pork honey from all sides.

Cut off the baking sleeve (length 1.5-2 times more piece meat), tie one end supplied clips or tape cut from the sleeve . Unscrew the other end (this makes it easier to load the ingredients of a dish into the sleeve). Place the sleeve on a baking sheet and place it in it meat. Place around the meat cherry (You don’t have to remove the pits; you don’t have to defrost frozen cherries first.), onion, cut into slices and spices: bay leaf, allspice, fresh or dried rosemary ( one twig). Rosemary can be replaced with dry Italian herbs.

Pour dry wine into your sleeve. Don't be afraid to use wine when cooking. During boiling, the alcohol completely evaporates from it, leaving only the aroma and the necessary sourness. Dishes with alcohol evaporated from wine can be given to children.

Tie the baking sleeve. Make it on top several holes for steam to escape. I cut a little with scissors. Place a baking tray with meat into the oven t 180°C And bake 1 hour.
After an hour, remove the meat from the oven, cut the sleeveabove(Caution! Don't get burned by the steam!), fold the edges of the sleeve inward so that the meat is exposed and brush the pork with juice, which formed at the bottom. Place the meat in the oven and bake for another 1 hour. Every 10-15 minutes brush the meat with juice to form golden brown crust. You can turn the piece over to brown the other side.
The sleeve in which the meat is baked does not need to be cut - after spending two hours in the oven, the meat will brown and the crust will not be so bright and appetizing.

The pork has been in the oven for 2 hours and is ready. Carefully transfer it to a plate.

Strain the juice remaining in the sleeve through a colander., - This delicious sauce, which you will serve along with the meat.

Taste the sauce and, if necessary, add salt or sugar and pepper. Spicy sweet and sour sauce with cherry flavor goes well with fatty pork.

The meat is very tender, juicy, with a light, unobtrusive, but clearly present taste and aroma of cherry. It's very tasty!

Like any baked pork, this neck with cherries can also be eaten cold. Great addition for breakfast. Bon appetit!

Pork baked with cherries. Brief recipe.

You will need:

• pork (neck) 2 kg
• cherries (fresh or frozen) 0.5 kg
• garlic 1 head
• onion 1 piece
• honey 1 tbsp.
• dry white wine 0.25 cups
• ground black pepper
• bay leaf
• allspice peas
• rosemary (or dried Italian herbs)

Turn on the oven t 180°C.
Wash the meat and dry with paper towel. Rub on all sides salt And pepper. Every clove of garlic dip in salt and pepper mixture, use a sharp knife to make holes in the meat and stuff with garlic over the entire surface. Coat the pork honey from all sides. Place the meat in a baking sleeve. Place around the meat cherry, onion, cut into slices and spices. Pour the wine into your sleeve. Bake the meat in the oven t 180°C 1 hour. Cut the sleeve and brush the meat with juice. Bake 1 more hour at the same temperature. Brush the meat every 10-15 minutes to create a golden brown crust. Transfer the meat to a dish and strain the juice formed at the bottom of the sleeve through a colander - this is a delicious sauce to serve with the meat.

Meat in cherry sauce It turns out incredibly appetizing and fantastically tasty. Golden pieces meat cooked in aromatic spices and aromatic red wine, go perfectly with sweet and sour cherry sauce.

To prepare aromatic meat in cherry sauce for March 8, take the following products:

seven hundred grams of pork tenderloin;

cherry - about four hundred grams;

semi-sweet red wine – five hundred milliliters;

flour - for frying meat;

vegetable oil– a couple of tablespoons;

mixture of five ground peppers– to taste;

butter– fifty grams;

to taste - kitchen salt.

1. First, wash the pork, trim off the fat and remove the tendons. Next, cut the meat across the grain into about six to eight pieces, 3.5 to 5 centimeters wide. Beat each piece obtained with a kitchen hammer until it reaches a thickness of one centimeter. Sprinkle the ground meat on both sides with a mixture of peppers and salt. Set the prepared pieces of meat aside.

2. Place the cherries in a colander, rinse them, and remove the pit from each berry. Transfer the prepared cherries to a deep bowl. Preheat the oven to 200C. Heat vegetable oil in a frying pan over medium heat. Dredge each pork chop thoroughly in flour, then place them in the hot fat. Fry the meat until it is golden brown on both sides.

3. Then carefully pour the wine into the pan, wait until it boils, reduce the heat on the stove and simmer the pork for a couple of minutes. Afterwards, transfer the chops to a baking dish, cover it with aluminum foil and place in a preheated oven for about ten minutes. Leave the pan with wine on the stove.

4. Lay out the prepared cherry berries In a frying pan with wine, stirring it all with a spatula, cook the sauce until it thickens well. Taste the cherry sauce and sweeten or add salt if necessary. Then turn off the gas, add butter to the sauce and completely melt the fat. Cherry sauce ready for meat.

5. Remove the pork from the oven, remove the foil and place the hot pieces of meat into serving bowls. Pour cherry sauce over the meat and you can present this wonderful dish to the table. Such a treat will come in handy at festive table in honor of March 8th! You can garnish meat in cherry sauce with pasta, mashed potatoes or fluffy rice. Enjoy!

For many sophisticated gourmets and simply lovers delicious food It is well known that meat sometimes goes well with sweet products such as honey, molasses or jam. Among the most striking examples, dishes immediately come to mind Chinese cuisine, as well as the rather popular Swedish meatballs with cranberry jam. I want to offer a recipe of this kind, which perfectly combines juicy pork, fresh herbs, dry red wine and sweet cherry jam. As a result, you will get an amazingly tasty and aromatic roast that will decorate any holiday table.

To bake pork with cherry jam and wine, prepare the ingredients according to the list. I chose the following set of herbs according to my own taste: oregano, rosemary and thyme. If you don't have access to fresh herbs, substitute dried herbs.

Mix cherry jam with olive oil And . Add Tabasco sauce and chopped herbs.

Coat a piece of pork (I used the neck) with the resulting sauce on all sides and put it in the refrigerator for a couple of hours. Season with pepper and salt before baking.

Place the piece of pork in a heatproof dish and pour in the wine. Place in an oven preheated to 190 degrees for 60-70 minutes. If you are afraid of making a mistake with the timing, cover the meat with foil, bake for 40 minutes, then remove the foil and bake for another 20 minutes. During baking, I recommend pouring wine from the bottom of the pan over the meat every 15 minutes.

Once the roast is cooked, let it rest on the counter for about 15 minutes.

Serve the pork baked with cherry jam and wine, cut into portions. Bon appetit!