Loin under a mustard-mushroom "fur coat" (miracle grill pan gas D-512)

Category: Meat dishes
Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512)

Ingredients

Meat
pork loin 1 kg
granulated mustard (not spicy) 1 jar (approx. 180 g)
hard cheese 150 g
Mushroom sauce
milk 2 glasses
sauce mix (recipe below) 2 tbsp. spoons
salt taste
pepper taste
dry herbs taste
Mushroom Sauce Mix
dry porcini mushrooms (ground) 1 glass
potato starch 1 glass
wheat flour 1 glass

Cooking method

  • 1. Cut the loin into pieces approx. 1.5 cm and place in the deep pan in the pan. Do not salt! (because there will be a salty "fur coat" on top).
  • 2. Spread a spoonful of mustard on each piece of meat and leave for a while. Grate the cheese.
  • Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512) Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512)
  • 3. Boil the sauce: stir the sauce mixture in cold milk, season with salt, pepper, bring to a boil while stirring, but do not boil.
  • Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512) Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512)
  • As soon as it thickens, remove from heat.
  • Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512)
  • 4. Assembly. Put a spoonful of sauce on each piece of meat, sprinkle with cheese on top and bake in a grill gas, first over high, then over low heat until tender, about 25 minutes.
  • Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512)
  • Here's what happened.
  • Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512) Loin under a mustard-mushroom coat (miracle frying pan grill gas D-512)
  • They ate with pickled forest mushrooms and vegetables.

The dish is designed for

4-6 servings

Time for preparing:

15 minutes preparation, 25 minutes preparation

Cooking program:

baking

Note

A friend came from France. I was waiting for her on a visit and decided to combine "French" mustard and French meat. Obviously, the recipe is never French.

I took sweet mustard (kamis) so that the pungency did not interrupt the mushroom taste. I want to note that I repeated this one more time, and mixed the mustard into the sauce during cooking, but the layers were not felt at all. So it is better to stack in layers.

I baked for a very short time, checked it with a thermometer, and began to eat.

The sauce mixture was made from boletus dried in the fall. If you do, I advise you not to grind it into dust, but leave the pieces. I like this sauce more than the purchased one.
ATTENTION! In connection with the questions that have arisen, I singled out the recipe for the sauce separately. Do not use ALL of the sauce mixture for the sauce, this is a blank for future use.

Alex100
Yum))) Cool recipe Elena)))
somehow baked a loin, though on the upper grill) you will have to try your method)
Admin

Lena, very revealing! THANKS for an example of using a saucepan And the meat looks so tasty and beautiful!
mur_myau
Alex100,
Thank you! How did you bake? In chunks or in chunks?

Admin,
Tanya, thanks! Pot super rrr.)
Alex100
mur_myau, Slices) I was chopped right in the bazaar along the bones along the ribs
I arrived at home, pickled and then in a frying pan

In general, a frying pan is constantly in use) although they have not tried baking yet
mur_myau
Alex100,
It's a cutlet on the bone !!! : girl_dance: I like to bake in "Akella" on a wire rack with rosemary. And I did it in grill gas, but only in old steel on the grate.
I haven't cooked anything in this new one with bones.

I want to warn you about baking. There is one caveat. My pan is slightly offset by 0.5 cm from the burner so as not to fall off the stove. Therefore, it bakes faster on one side, it is necessary to turn it 180 degrees after a while.
Alex100
Quote: mur_myau


I want to warn you about baking. There is one caveat. My frying pan is slightly offset by 0.5 cm from the burner so as not to fall off the stove. Therefore, it bakes faster on one side, it is necessary to turn it 180 degrees after a while.

Elena, I also had a nuance with an offset. The grates are generally sloping on the stove)) These Italians did not seem to think that such units as grill gas would be used. In general, there were thoughts about replacing the stove, it seemed like it was time, but they dissuaded me.
As a result, I unscrewed the screws on one side of the hinged lid and the pan rises in the center (with one side it rests against the lid and does not fall off)
mur_myau
Alex100,
I know there are such plates. Now I am looking for a hob instead of "darina", I feel that the search process will be long. We'll have to go shopping with grill gas.
Alex100
Elena, I'm sure you will find it)) write then what you will find)
and I'm waiting for new recipes, you have a great imagination)
mur_myau
Alex100,
Thank you. Well, I don’t know, the forum is full of this, but yesterday I did "meat in French", the usual. The algorithm is the same. Layers of potatoes, onions, meat, mayonnaise and cheese. All.)
Now I also want to make a "slanted casserole" from a stale baguette. I will definitely photograph it.
Lerele
How much milk do you need in mushroom sauce? Something I did not see. Everything I saw in the main recipe
Will it not be thick? A glass of flour and a glass of starch seem to me to be completely brewed.
And so the recipe is interesting, can you do this in the oven?
mur_myau
Lerele,
It is written above, I quote:
milk 2 cups
mixture for sauce 2 tbsp. spoons
It turns out a sauce of medium thickness, as in the photo.

Don't take ALL of the mixture. This is just a recipe for a sauce blank. I usually do it for future use.

I think you can make this dish in the oven too. Basically, a gas grill is a mini convection oven.

PS Probably, I will take out the recipe for the mixture for the sauce as a separate recipe, and here I will give a link in the footnotes.
mur_myau
Lerele,
Did it. Is that clear now?

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