Pork baked with rosemary and garlic. Dishes with rosemary. Rosemary in cooking Meat with rosemary in the oven recipe
Cooking every day is simply not realistic and inhumane. I offer a great option: baked pork with rosemary and garlic. You can cut one piece at a time from a large piece of aromatic, crispy meat. Enough for a long time. It looks neat, as if the hostess had just taken the dish out of the oven before the guests arrived.
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Ingredients
2 kg pork loin
3 tablespoons balsamic vinegar
4 tablespoons olive oil
6-7 sprigs of fresh rosemary (can be replaced with dried)
1 tablespoon thyme
1 tablespoon pepper mixture
Salt to taste
6 cloves garlic
6 strips bacon
Preparation
1. Turn on the oven. We need to heat it up to 200 degrees.
Rub the pork with balsamic vinegar and olive oil on all sides.
2. Make 6 cuts in the meat (the number of garlic cloves). If you want to make the meat more spicy, add more garlic.
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3. Squeeze the garlic into the cuts.
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4. Mix fresh rosemary (or dried rosemary), a mixture of peppers, thyme, salt.
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5. Rub the meat with seasonings
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6. Place sprigs of fresh rosemary on top. If there is no fresh rosemary, skip this step, nothing bad will happen.
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7. Place a piece of meat on foil for baking. Place bacon slices on top.
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8. Wrap the edges of the foil and put the meat in the oven for 45-50 minutes. 5-7 minutes before cooking, slightly open the edges of the foil so that the meat is covered with a golden brown crust.
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On my own behalf, I can add that I made this boiled pork. I just took pork neck and added more garlic and pickled carrots and stalked celery. Delicious.
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Calories: Not specified
Cooking time: Not indicated
Fried pork with rosemary in a frying pan, the recipe with photo of which I offer, turns out aromatic, satisfying and very tasty.
I know that all representatives of the fairer sex really love it when their husband cooks (though this usually happens very rarely with us), no matter if he is in the kitchen or in nature, or anywhere else they can do it, and it always tastes better.
My beloved prepared this dish for me on the anniversary of our meeting. Cooking meat is extremely easy, as read below. You can serve it with, like chopped vegetables or vegetable salad, you can cut hard cheese into small pieces and, of course, all this must be accompanied by red wine (no way without it). This dinner turns out very tasty, filling, aromatic and enjoyable!
Ingredients:
- pork 100 grams;
- refined vegetable oil;
- rosemary 4-6 needles;
- 1 bell pepper;
- salt;
- a little black pepper.
How to cook with photos step by step
Prepare the meat - rinse, trim off membranes, remaining bones, if any. Cut into small cubes 2 by 2 cm or smaller.
Heat vegetable oil in a frying pan and add meat.
If you fry more than one serving, then you can fry no more than 200 grams of meat at a time - otherwise you will not get a beautiful crust. 
The meat turned white - a small crust appeared. 
Cut the bell pepper into strips and add to the meat. 
Fry the meat with pepper until fully cooked. Since this will take at least an hour, the pepper will be stewed and it will not be noticeable, but we will still have the taste and aroma of the pepper. 
When you notice that the pork in the pan is fried, pour in half a glass of water and simmer until fully cooked.
Before turning off, add rosemary, wait 5 minutes and turn off.
Leave covered for 10 minutes, during which time the rosemary will transfer its aroma to the pork meat. 
The meat is hot and flavorful waiting to be served. To go with it, chop the vegetables, boil any side dish, pour a glass of cold beer or wine and enjoy the aroma and taste of the new dish. 
Tips for Cooking Rosemary Roast Pork
You can use any meat as a basis, but the best for this dish is fatty pork or turkey. In the latter case, the meat does not come out so fatty.
Rosemary is very aromatic, if you are cooking for the first time, add no more than 3 needles per serving.
The meat can be baked according to this recipe by placing it with potatoes in a mold. If you decide to stew the meat in the oven, you still need to fry it in a frying pan first. And then simmer in the oven with the lid of the baking dish closed.
Last time we cooked
Simple Pork with Rosemary and Garlic
5 (100%) voted 1Summer is an unpredictable time. Taste preferences change like fashion trends on the world's leading catwalks. Just yesterday I didn’t want anything meaty, just light salads, nice cocktails, cool ones without sugar. When I woke up in the morning, my body notified me that it wanted animal protein. After thinking very briefly, I decided to satisfy the need for meat. A wonderful recipe came to the rescue that caught my eye just a few days ago - pork with rosemary.
We will bake the meat in the oven. As a side dish, as always, I recommend non-starchy vegetables without salt. To make it tastier, you can sprinkle them with a small amount of toasted sesame seeds.
I would like to remind you that rosemary has an excellent healing effect, which is important for diabetes. Add this herb to your favorite dishes, it will not only change the taste, but also strengthen the body, give strength, prevent inflammatory processes, and help get rid of chronic fatigue.
Ingredients:
- Pork (boneless and fatless, preferably back) -500 g
- Rosemary (fresh, finely chopped) – 2 tbsp.
- Garlic (medium size, chopped to porridge consistency) – 4 cloves
- Sea salt (optional) – 1 tsp.
- Black pepper (ground) – ½ tsp.
- Vegetable oil – 1 tbsp.
How to prepare pork with rosemary:
- Of course, let's start with meat. Choose the least fatty piece possible.
- If you come across veins, be sure to cut them off; it is also better to remove the bones.
- There should be a pink slab of pork flesh lying before your eyes.
- Now, if you are afraid of excessive fat content, the pork should first be boiled until half cooked, only then stuffed and cooked in the oven.
- The problem is that the meat may turn out dry due to such pre-treatment. In any case, you are free to choose how to cook.
- Meanwhile, crush the finely chopped rosemary and garlic with a mortar. If it turns out too thick, you can add a drop of water.
- Make several centimeter pocket cuts in the upper part of the meat tenderloin.
- Put a little fragrant mixture in them. Rub the remaining amount of meat onto the top, bottom and edges of the piece.
- Sprinkle with salt and season with pepper.
- Place the baking sheet with the pork in the oven, after rubbing it with vegetable oil.
- Cook for 20-30 minutes at medium temperature.
- Let the meat sit for about 5-7 minutes before slicing.
Bon appetit! Eat baked pork in small pieces, no larger than one serving. Be healthy.
Dishes with rosemary smell like Italian. Rosemary is a wonderful Mediterranean spice. It is used not only in cooking, this plant has mass and is used in.
The taste of rosemary is reminiscent of pine needles, but sweetish and with a hint of mint and wormwood; thyme, basil and marjoram have a similar aroma. It should be added to dishes in minimal quantities, since the content of essential oil in the plant is very high and can be bitter and blur the taste of the food.
Rosemary for vegetables
Rosemary harmonizes very well with baked potatoes with olive oil and garlic, stewed cabbage, casseroles with zucchini. The perfect spice for vegetable pizza. Rosemary will enrich the taste baked vegetables with cream: coarsely chop kohlrabi cabbage, cauliflower and broccoli, tomatoes into 4 parts, celery into thin strips, bell pepper, carrots and pour in a small amount of cream, salt, add a pinch of dry rosemary, or chop 2-3 fresh leaves. Place under foil or in a baking sleeve. A very tasty side dish for meat, a warm salad for porridge.
Rosemary for soups
Add rosemary to vegetable and meat broths without adding the bay leaf. No more than one rosemary leaf per liter of liquid. The best option for rosemary soup is chicken broth with rice or peas.
Rosemary for meat
When roasting meat in a piece, place a sprig of rosemary on the meat, or add a little to the marinade. Rosemary will mask the specific taste of lamb and game. Like this steak marinade you can prepare: vegetable oil, garlic, rosemary, salt, pepper to taste. Rosemary is placed with a sprig on the meat and marinated for a day; remove the rosemary before frying. You can add lemon juice to the marinade. 
Sauces with rosemary
Rosemary does not go well with red vegetables such as tomatoes. Therefore, rosemary is rarely added to tomato sauces. Add rosemary to white sauces, milk sauces, bechamel, and mayonnaise.
Rosemary goes well with traditional herbs - parsley, dill, cilantro. Harmonizes with peppers and thyme, marjoram. Rosemary is part of a mixture of Provencal herbs: rosemary, basil, thyme, sage, mint, oregano, marjoram. 
When subjected to heat treatment, rosemary does not lose its aroma and properties. In one of my articles I wrote, .
What is steak? In fact, it is a piece of beef fried on both sides. But in order to cook it correctly to the desired degree of frying, you need to know certain rules and adhere to them. I honestly admit that when I decided to cook steaks, I reviewed a lot of recipes. The steak was a success!!! The degree of roasting is medium.
Be sure to buy fresh, chilled, not frozen meat. The thickness of the piece is from 2.5 to 4 centimeters. Use meat from the back, where the muscles are least loaded and the meat is softer there.
So, I’ll tell you how I cooked my steaks, don’t judge strictly.
To prepare beef steak with rosemary and thyme, we need a good piece of chilled beef. We wash it and dry it with a paper towel.
Before cooking, remove the meat from the refrigerator and leave at room temperature for an hour. To make the steak more juicy, we decided to cook 2 large steaks (cut the beef across the grain) and slice them when serving.
Salt and pepper the meat. There are discrepancies, should I add salt before or after? Stalik Khankishiev claims that it is possible to add a little salt, and he does. So we added a little salt and pepper.
Brush the steaks with olive oil.
Heat up a frying pan with thick walls, I used cast iron. There is no need to grease the pan - the meat is greased with oil. Place the steaks in the pan and fry for 30 seconds. Turn over and fry on the other side for another 30 seconds. We do this in order to seal the meat so that the juice does not leak out.
Then turn it over again to the first side and fry over medium heat, on each side for another 4-5 minutes. For flavor, place sprigs of rosemary and thyme in the pan. Remove the finished steaks from the heat, cover with a lid and let them rest. If you cut it right away, the juice will flow out. In 8-10 minutes, the juice will be evenly distributed throughout the steak.
To serve, you can prepare a sauce: add mustard, a pinch of salt and garlic squeezed through a press to softened butter. Mix.
Place a piece of butter on the finished steak and serve.
This is what beef steak with rosemary and thyme looks like in cross-section. Cut it into pieces.
