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1 serving
grind the loin, salt, sprinkle with ground black pepper and fry on all sides until a ruddy crust forms. on the fat remaining after frying the loin, scoop the onion cut into rings and scalded with boiling water, add the sprayed flour, sour cream or rustic milk and dilute with fresh milk. boil everything. then put the fried loin in the resulting sauce and simmer it in a roasting cupboard. put the finished meat on a dish and pour over the strained sauce. serve boiled noodles, rice or mashed potatoes on the side dish. additionally serve cucumber salad or green salad. separately serve the sauce in a saucepan.
grind the loin, salt, sprinkle with ground black pepper and fry on all sides until a ruddy crust forms. on the fat remaining after frying the loin, scoop the onion cut into rings and scalded with boiling water, add the sprayed flour, sour cream or rustic milk and dilute with fresh milk. boil everything. then put the fried loin in the resulting sauce and simmer it in a roasting cupboard. put the finished meat on a dish and pour over the strained sauce. serve boiled noodles, rice or mashed potatoes on the side dish. additionally serve cucumber salad or green salad. separately serve the sauce in a saucepan.
pork loin - 129 g, lard - 7 g, onion - 7 g, flour - 5 g, sour cream - 20 g, or prostokvash - 20 g, milk - 20 g, ground black pepper - 0.02 g, salt - 3 g, cucumbers - 20 g, or green salad - 20 g
