If you want to cook meat tasty, simply and quickly, then cook it in mayonnaise with mustard: everyone will really like this option! Believe me, you are still so soft and juicy meat have never eaten. By the way, mayonnaise is best used.
Ingredients:
- pork meat – 500-600 g,
- mayonnaise – 100 g,
- classic mustard – 50 g,
- French mustard - to taste,
- salt to taste,
- pepper to taste,
- spices to taste.
Recipe with photos step by step:
1. It’s better to cook this dish in large portions in a frying pan at once. Turn on the oven to preheat while you cook the meat. Grease the pan with mayonnaise to obtain a beautiful golden crust. 
2. Cut the pork meat into thin pieces. Beat off each piece. 
3. Mustard in this dish – main ingredient. It is this that allows you to keep the meat so soft and juicy. To do this, apply a pea of classic mustard to each piece. 
4. Mustard should coat each piece in a thin layer. This way all the juice will remain in the meat, she will not allow it to come out. The meat will be soaked in juice and very appetizing. After cooking, the mustard is practically not felt, but there is no need to overuse it either. 
5. Sprinkle each piece of meat with salt, pepper and seasonings to taste. 
6. Place the meat tightly in the pan. 
7. Spread mayonnaise on top of the meat pieces. This way you will be able to give a golden crust to the top pieces as well. 
8. If desired, you can cover the meat with foil and pierce it with a fork if you are not a particular fan of a very crispy crust. Bake the meat until done. This will not take much time, because the pieces of meat are thin and they cook quickly. 
9. Serve the meat sprinkled with herbs, French and classic mustard.
Bon appetit!
It’s also very easy to prepare and always turns out delicious and beautiful.
The concept of “side dish” implies the mandatory presence of a main dish, usually meat. Very often, cooking meat takes a lot of effort and precious time. Experienced housewives have long stocked up on time-tested recipes instant cooking meat dishes(and not only them), who always help out in case of unexpected guests...
Very often, such recipes change hands and quickly gain popularity in circles modern people, adherents of a healthy lifestyle (those who prefer high-quality meat to substitutes in the form of sausages and semi-finished products). One of these universal recipes Pork preparation will be presented below.
Ingredients for cooking pork in mustard:
- pork (loin) – 500 g
- mustard – 2 tbsp.
- sunflower oil – 40 ml
- Bay leaf- taste
- freshly ground pepper – ½ tsp.
- salt – 2/3 tbsp. (without slide)
- water – 250 ml
Recipe pork in mustard:
It is recommended to use chilled meat. But if you have a great frozen cut of pork, that will work too. It is advisable to let the meat defrost naturally at room temperature or just transfer it from freezer on the refrigerator shelf and overnight our meat will reach the required condition.
Meat ready for further manipulation should be thoroughly washed and slightly dried. Then cut the pork into small pieces across the grain.
Pour into a heated frying pan sunflower oil and add bay leaf. Fry the pork over fairly high heat until most of the meat juices have evaporated and the meat has acquired a pleasant golden hue. Throughout the roasting process (which lasts about 6-8 minutes), you should stir the pieces of pork frequently to prevent them from burning.
Next stage of preparation tender meat– adding mustard to pork.
Then pour a glass of clean water into the frying pan drinking water(bottled or boiled) and lightly mix the pork with mustard. Next, you should reduce the heat to low and wait until the meat is ready.
After about 40-50 minutes, almost all the water from the fryer will evaporate, leaving only a small part of it, which has turned into gravy (or meat sauce). It's time to add salt and pepper to the dish and simmer it for another 5 minutes on the fire.
The most tender pork in mustard is ready. We recommend complementing the dish with a side dish of mashed potatoes And light vegetable salad.
Bon appetit!
IN mustard marinade It’s very easy and quick to prepare, it turns out juicy soft pieces meat with a golden brown crust, sprinkled with sesame seeds.
It is better to marinate the meat the day before the day you are going to fry it (of course, put it in the refrigerator overnight), or at least 2-3 hours before. The process of preparing pork and marinade takes only 10-15 minutes. And the next day you will also fry a whole pan of meat in a maximum of 15 minutes.
Need to:
- Pork (carb or tenderloin) – about 1 kilogram
- Chicken eggs – 4 pieces
- Mustard – 2 heaped tablespoons (this time we had “Russian”, but you can use any kind; depending on the type of mustard, the taste of the meat will have different shades)
- Potato starch – 1 heaped tablespoon
- Table salt – 2 teaspoons
- Pepper mixture - 1 teaspoon (you can replace it with just ground black pepper, you can add your other favorite spices for meat)
- Sesame seeds (you can do without them if desired) – 4-5 teaspoons
- Vegetable oil – 3-4 tablespoons
Preparation:
Wash the pork with cold running water, dry it with a paper towel or napkins, cut into pieces, slices about 1 centimeter thick.
Prepare the marinade filling by mixing eggs, mustard, starch, salt, spices (we have a mixture of peppers).
Mix the marinade thoroughly (it’s quicker to do this with a mixer, but you can do it with a spoon) until smooth.
Place the pieces of pork in a suitable sized container with a lid (in a saucepan or glass container), pour in the marinade, and be sure to stir so that the marinade penetrates between all the pieces of meat. Cover the pan (container) with a lid and place in the refrigerator to marinate for at least 2-3 hours, or better yet until next day. By the way, the next day you can fry not all the pork marinated in mustard sauce, but only part of it, and the other part the next day or even the next day. Pork in marinade keeps well in the refrigerator for 2-3 days.
When it’s time to fry the meat, pour a little into a very hot frying pan. vegetable oil, pick up a piece of pork with a fork, dip it (if you want) on one side in sesame seed and place on the frying pan with the side that was dipped in sesame seeds ( watch our video recipe!). Thus, quickly fill the frying pan with pieces of meat and slightly reduce the heat (to a level still above average). Fry until golden brown crust approximately 4-5 minutes.
If you used sesame seeds, then sprinkle sesame seeds on top of the meat slices right in the frying pan during the frying process. Now the pork will be in sesame seeds at both sides. We remind you that you don’t have to do this at all; it will also be delicious without sesame seeds.
Turn the pork slices over and fry on the other side for about the same time - 4-5 minutes.
Remove the meat from the pan onto a plate or platter. ready! You can immediately fry the next portion in the same way. Can be served with any side dish, goes well with stewed vegetables or with vegetable salad.
Any housewife wants to pamper her loved ones delicious treats prepared with our own caring hands. Fried pork baked in mustard in a frying pan is simple, but tasty dish, suitable for cozy homemade dinner and for a big feast with friends. Step by step recipe quite light, and gives a special piquancy to the dish mustard sauce with lime.
Ingredients for making fried pork with mustard:
- Pork - 500 g.
- Cheese - 100 g.
- Lime - 1 pc.
- Mustard - 1 pack.
Cooking fried pork baked in mustard in a frying pan
First, let's prepare the meat for frying. To do this, rinse it thoroughly and divide it into pieces of medium thickness. Carefully beat each piece to make the meat softer and more tender. Then divide the lime into several parts and squeeze out the juice, distributing it evenly throughout the meat. Let the pork soak for some time.
Now take mustard and generously brush each piece of meat on both sides.
Let it brew a little more to make the meat taste more tender. You can also rub the pieces with salt or your favorite seasonings, add rosemary or mint.
Cut the cheese into medium pieces in an amount equal to the amount of meat. For our dish, semi-hard cheese, such as Gouda, is best suited.
Next, heat a deep frying pan over low heat, add a little vegetable oil to it, and then add the prepared pork. Fry the meat on both sides for 30-35 minutes. After turning the pieces one last time, spoon the sliced cheese on top until slightly melted.
Prepare a separate plate with wide edges for our dish. Carefully lay out the pieces of meat and, if desired, garnish them with herbs and coarsely ground peppercorns. You can use it as a sauce for this dish. plain mustard or mix it with pepper and a few drops of lime juice.
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