Pork tenderloin is specific to my area, Moldova and although I like it very much, I prepare it quite rarely. I invite you to try it too because it is absolutely delicious.
Usually pork liver is not used, but I wanted a piece and I put.
Ingredients:
ss:
500g pork
2 sausages
200g pork liver
2 green onions
2 lgt paprika
salt
pepper
eggs
cheese
polenta
3-4 tablespoons oil
Method of preparation:
Wash the piece of meat, dry it with an absorbent napkin, then cut it into appropriately large cubes and fry it in 2 tablespoons of oil. Fry on all sides until white.
Wash the pork liver, dry it with an absorbent napkin, then cut it into appropriately large cubes and fry it (in another pan) in 2 tablespoons of oil.
Remove the liver and add it over the pork, and fry the sausages in the remaining oil.
Chop the onion into slices and add over the pieces of meat and let them brown a little. Add the spices, 2 cups of water and let it boil over the right heat, in the pan covered with a lid, until the juice decreases and the meat is well cooked.
Towards the end, the sausages are cut into smaller pieces and added over the meat.
Whenever necessary, add a little hot water and bring to the boil. Add salt to taste. Boil until the meat is tender, well cooked and all the water has dropped.
Meanwhile, the polenta is also prepared.
Serve with mesh and grated telemea.
Meanwhile, the polenta is also prepared.
Serve with mesh and grated telemea.
