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Peas with pork tenderloin

Peas with pork tenderloin

Cut the muscle into cubes and let it boil for 2-3 minutes in salted water. Remove and drain the water.

In a suitable pot put finely chopped onion and carrot to harden, in 4-5 tablespoons of oil and a cup of water. When they turn golden, add a cup of water, a little thyme and the pieces of mussels, letting them boil until the flour enters them easily. Add the peas and let it continue to boil. When the peas are cooked, put the tomatoes in the broth and let them boil for another 2-3 minutes. Season with salt and pepper.

We stop the fire and sprinkle green dill as much as possible (that's how I like it)

Good appetite!

Peas with pork

In a deep frying pan put a tablespoon of lard and brown the meat well over medium heat.

When the meat is brown, add the finely chopped onion and the sliced ​​carrot.
Season with salt and pepper and mix. Cover the pan with a lid and let the onion simmer for about 4-5 minutes. Pour 500 ml of hot water and put 2-3 teaspoons of paprika. Mix well.

Put the lid back on and leave for 50-60 minutes on medium heat. Stir occasionally.
Then add the peas and the 3 tablespoons of tomato paste.
Fill with 200-300 ml of hot water depending on how much sauce you want.

Mix well and leave for another 10-12 minutes on medium heat.

Taste before turning off the heat. Add more salt if needed.
Consume in moderation!

Recipe video PORK PEAS lower:

The other day I prepared a pan-fried pork tenderloin with blueberry sauce and red wine.

Pork tenderloin recipe aims to be a quick, tasty and easy to prepare by absolutely anyone who wants a good piece of pork in the pan. The pork tenderloin has the tenderest meat and if it is cooked correctly then we get the best steak.

Pork muscle do not beat, as we do with other types of meat. Just cut it into slices of about 4-5 cm. The pan in which it is to be cooked must be very hot. If we have one made of cast iron, it would be perfect, because it keeps the heat for a long time.

When the meat is cut into sections, it must be pink, but no blood can be seen as in beef. After frying the meat in the pan, it is good to leave it to wait a few minutes, so we use this to make the sauce. The sauce prepared in the same pan in which the meat was fried is more than delicious. Gather in it tastes and flavors that can hardly be described in words.

The fried and dipped muscle in blueberry sauce with red wine is one of the most juicy and delicious steaks with which we can impress our loved ones or guests. I think that such a recipe is only good to prepare on December 26, when we are fed up with sarmale and meatballs, baked steak or other heavy and complicated dishes.

To prepare this recipe for pan-fried pork tenderloin with blueberry sauce and red wine he chose a semi-sweet wine from Vincon, a Pinot Noire brand Sigillum Moldaviae.

Pinot Noir Sigillum Modaviae wine is semi-sweet, a velvety wine with fruity notes of black cherries accentuated with a discreet vanilla aroma. This wine is perfect for the sauce that accompanies the meat.

The red wine sauce is perfect for pork, but it goes just as well with lamb or poultry. This wine, semi-sweet, brings the necessary notes and aromas to a tasty velvet sauce, easy to prepare.

For the gasket I used a mashed potatoes and a few bunches of broccoli cooked to the brim. It is one of the most common and most suitable garnishes for meat. It is child-friendly, but most adults prefer it instead of a vegetable garnish.

Initially I had proposed a garnish with peas and carrots, it seems to me that they also go great with pork tenderloin. In fact, we even put them together in the recipe pork tenderloin braided with lots of spices.

But doesn't this plate look good? And I tell you, anyone can prepare it! So remember the idea and I invite you to try it as soon as possible.

If you like pork tenderloin, I invite you to try other recipes prepared over time, we have gathered them all in a small collection in this link.

I leave here the ingredients and how to prepare for pan-fried pork tenderloin with a delicious blueberry and red sauce.


1 piece pork tenderloin & # 8211 500 g

frying oil (70-100 ml)

1 teaspoon with sugar

1 small clove of crushed garlic

Our main ingredients are waiting to be used, so here's how. Remove the meat from the fridge in time, at least 15-20 minutes before it is fried.

Cut the muscle into slices then season with salt and pepper. I use coarse pink Himalayan salt, which I grind and mosaic pepper, also in the grinder.

It is good to use freshly ground pepper. The aroma and taste are more intense.

Heat the pan well, pour the oil, then fry the meat.

Fry the meat on both sides, but also on the edges, until it takes on a little color and browns very little.

Remove the meat in a container that closes tightly to keep warm. If there is too much oil we drain from it, there must be a maximum of 1 teaspoon left on the bottom. Put the fruits in the pan with the rosemary and heat them for a few seconds.

Crush them with a teaspoon, then add salt, sugar and garlic.

Pour the wine and leave the sauce on the fire for about 1-2 minutes, until it starts to thicken.

When it has thickened, we take it off the heat, divide it into plates, and over it we put medallions of pork tenderloin. We accompany the meat with a mashed potato.

What could be better than having a mashed potato with tender meat and a delicious sauce?

In addition, it prepares quickly !!

Here is a video recipe for a perfect garnish next to this steak. I invite you to subscribe to my YouTube channel,

If you like to share your recipes, I invite you to the group I cook with friends.

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Monica Mihaly 5 years ago - 17 December 2012 11:34

Re: Pork tenderloin with pea puree and potato rosettes

everything I like the most you put on this plate

Mari Ana 5 years ago - 17 December 2012 12:24

Re: Pork tenderloin with pea puree and potato rosettes

It deserves to be made for Christmas, it is effective and it is certainly tasty.

Irina 5 years ago - 27 December 2012 13:13

Re: Pork tenderloin with pea puree and potato rosettes

Happy Holidays everyone!
Ioana, I have a perplexity about the potato rosettes, I tried to make them, I totally respected the quantities, but unfortunately I didn't manage to spruce them nicely like you. The potato mixture was initially soft after I beat everything in the blender, but when I put the egg in general it was not possible to give them any shape. Can you please tell me what could be the cause? The potatoes were certainly floury, maybe the egg was too big or maybe I shouldn't have used the blender in this case?
Thank you in advance and once again I wish you a happy new year!

Ioana 5 years ago - December 30, 2012 11:59

Re: Pork tenderloin with pea puree and potato rosettes

first tip: stop mashing in a blender, robot or mixer. buy a crusher or a press. after you fix this problem, tell me if your puree came out soft.

Candy 5 years ago - 2 January 2013 15:21

Re: Pork tenderloin with pea puree and potato rosettes

May the New Year bring you achievements on all levels, health, joy, well-being and peace in the soul!
Thanks for all the recipes submitted. They were very helpful when I was short of inspiration or I wanted to cook something special.

Irina 5 years ago - 3 January 2013 14:11

Re: Pork tenderloin with pea puree and potato rosettes

Thanks for the advice, Ioana. I did a second try with the New Year's rosettes, and they turned out wonderful. This time I used a crusher and everything was ok. Some rosettes cracked a little, but I know it's because of my oven, otherwise the recipe was appreciated. Thank you !

mihaela 4 years ago - 25 April 2013 14:22

Re: Pork tenderloin with pea puree and potato rosettes

are they good the next day? rosettes I mean.

Ioana 4 years ago - April 25, 2013 14:57

Re: Pork tenderloin with pea puree and potato rosettes

not exactly like on the first day, but if you put them in the oven / microwave to reheat, they will be good.

Alina 3 years ago - November 19, 2014 3:15 p.m.

Re: Pork tenderloin with pea puree and potato rosettes

Mom, she looks good ... I want to try it too

Laura Diaconu 3 years ago - 29 December 2014 18:35

Re: Pork tenderloin with pea puree and potato rosettes

I made this recipe today. It's extraordinarily good.

Ioana 3 years ago - 30 December 2014 12:27

Re: Pork tenderloin with pea puree and potato rosettes

Pea dish with carrots & # 8211 ingredients

  • 500 grams of peas, fresh or frozen
  • 150 grams carrots, clean and cut into thick slices (2 medium carrots or baby carrots & # 8211 if you have)
  • 1 chopped onion (about 40-50 grams)
  • 2 tablespoons tomato paste (40 grams)
  • 2 tablespoons flour (40 grams)
  • 2 tablespoons oil (30 ml)
  • salt, pepper, freshly chopped dill
  • to taste, a little sugar (if the peas do not have natural sweetness)

Method of preparation

1. In a saucepan, heat the oil and add the chopped onion and carrot cut into thick slices. Add a pinch of salt and simmer over low heat, stirring frequently, until onions soften (about 7-8 minutes). If you make this pea dish with baby carrots, they can be left whole, being very fragile they will penetrate easily.

2. After the onion has softened (it has become slightly translucent), add a little hot water (100 ml) and cover the pan with the lid. Repeat, adding hot water and simmering under the lid, until the carrots are almost completely tender. We realize if they are ready when, being pricked with a fork, they can be pierced, but they put some resistance. Depending on how fragile the carrots are, the stifling will take more or less. Orientatively, in my case it lasted 12 minutes, only then I went to the next step of preparing this pea dish with carrots.

3. After the carrots have partially tenderized, add the peas and top with hot water until they reach the top of the berries (see picture below). Put the lid on and let the peas boil until tender. It will not last more than five minutes, because the peas boil very quickly.

4. Meanwhile, we are preparing a liezon for our pea meal. For this, we mix vigorously, in a bowl, the flour with the tomato paste, to mix well. We will get a pink composition in which, if necessary, we add a few more drops of water. We make sure we don't have any lumps in our bed and add it to the pan, stirring thoroughly.

5. Let our pea dish with carrots boil, without a lid, for about 3-4 minutes, stirring occasionally. It will thicken as much as necessary. Turn off the heat, season with salt and pepper to taste. If we feel that the pea does not have the specific natural sweetness, we can add 1 teaspoon of sugar. Finally, sprinkle the food with freshly chopped dill or other greens, if you don't like it. Stir and are ready to serve.

Pea meal with carrots & # 8211 serving

This food fits perfectly both as a dish in itself, on fasting days, and as a side dish. Serve hot, along with various meat dishes. I, for example, thoroughly enjoyed the inspiration of making a carrot pea dish next to the golden schnitzel. They fit perfectly! If you want, you can add a tablespoon of cream. Great appetite!