Pork entrecote

Very often, for the preparation of all kinds of delicious and nutritious dishes based on pork, hostesses purchase meat tenderloin on the market or in a grocery store. As for the pork entrecote, a pork loin is great for this purpose. As a rule, this part of the animal's carcass is sold on a bone, which can be removed if desired, but many prefer to cook with it.

In general, the word entrecot appeared in our cooking from French cuisine. So, in the classic cuisine of France, an entrecot is understood as a piece of oxen meat, which is an animal between the ribs and the ridge. Literally translated from French, antrecote means precisely between the ribs.

For our person, a pork entrekot is meat on the bone, in the understanding of most lovers of meat delicacies it is almost any piece of meat, the size of which is close to the size of the human palm with a thickness of one and a half centimeters.

Traditionally, beef is used to make anthrecote, although pork anthrecote also enjoys increased popularity and universal love. Therefore, we can say that absolutely any type of meat is suitable for entrecote.

Typically, the meat for the pork entrecote is cut into pieces, which are beaten a little and give them the shape of medallions. However, it is often cooked whole in the form of roast beef, and then baked in the oven. By the way, subsequent heat treatment in the oven is considered an excellent option for those who try to adhere to a healthy diet, because that is when there is no need to use an increased amount of fat when frying.

Common food salt and black ground pepper are excellent as condiments for pork entrecote. A minimum of spices is an important condition when preparing an anthrecote from pork, in which you can feel the taste of the meat itself as best as possible. And it is not recommended to fry it for too long, otherwise the evaporation of meat juice and some "rubber" of the finished piece cannot be avoided.

Cooked pork entrecote can be dropped with horseradish by serving the meat with sauce or using fried potatoes or salted mushroom potato croquettes as a side dish. In addition, our compatriots are used to eating pork entrecote with pasta or cereals, but the best option for serving will be fresh greens, lettuce leaves, cut sweet peppers or halves of cherry tomatoes.