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Pork rosettes with apples
1 serving
cut pieces of bone-free meat from the renal part of pork loin across the fibers. Beat each piece of meat, salt, sprinkle with pepper, bake in flour and fry on a grind until a ruddy crust forms. bring to readiness in a roasting cupboard. Serve on a table under tomato sauce with wine, and on a side dish - apples (cut into cubes, wedges or taken out by a notch in the form of balls and fried in butter). additionally, serve a green salad on the side dish.
cut pieces of bone-free meat from the renal part of pork loin across the fibers. Beat each piece of meat, salt, sprinkle with pepper, bake in flour and fry on a grind until a ruddy crust forms. bring to readiness in a roasting cupboard. Serve on a table under tomato sauce with wine, and on a side dish - apples (cut into cubes, wedges or taken out by a notch in the form of balls and fried in butter). additionally, serve a green salad on the side dish.
pork - 129 g, apple - 250 g, tar - 5 g, flour - 7 g, salt - 2 g, butter - 10 g, tomato sauce - 50 g, table wine - 5 g, black pepper - 0.02 g, green salad - 50 g
