Traditional recipes

Grilled pork leg with mustard sauce

Grilled pork leg with mustard sauce

Even if the weather outside doesn't allow us to go out for the grilled green grass, we shouldn't give up the pleasure of eating good grilled meat even if it's grilled on the stove :).

We need:

  • 600 gr pork pulp
  • 6 tablespoons oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • oregano
  • marjoram

Pt sauce:

  • 1 small clove of garlic
  • salt
  • 3 teaspoons oil
  • 3 teaspoons mustard

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Grilled pork leg with mustard sauce:

Wash the meat well, slice it and beat it lightly.

Then prepare the marinade by mixing all the above ingredients.

Put each piece of meat in the marinade and leave it to cool for 1-2 hours.

Then place the meat on the grill and let it fry on both sides.

We prepare the mustard sauce as follows:

- pass the garlic and rub it well with salt and oil

- add the mustard at the end and mix

Simple if you like.

Serve with mashed potatoes and mustard sauce with garlic.


HOW TO MAKE A BREAD OR A MARINADE FOR HUNTING?

In general, hard and harsh game meats require maturation in two stages: pheasanting and marinating. I told in pheasant steak recipe about fezandare - see here.

Marinating is done to further tenderize the meat and to flavor it. Our marinade is called pat or stain and has acidic components (vinegar, lemon juice, wine) and aromatic (bay leaves, peppercorns, etc.). Marinades can be cold or hot. The staining time depends on the age of the animal, the type of meat (piece) and its dimensions - whether it is a large piece or cut into slices, cubes, etc. The wild boar or the deer need this marinating for 24-48 hours, but it takes the young deer 8-12 hours.

How to salt lean meat before cooking?

What annoys me about stains is that we all have "stas": with wine (often red), bay, pepper, onion. Then I don't want absolutely any game steak to have these tastes and flavors! That's how I decided to fry this venison pulp by keeping it in a simple brine (brine in lb. English) to help hydrate this lean meat without affecting its natural flavor. This brine is composed of 4 teaspoons of salt per liter of cold water. That's it!

I did just like the whole turkey steak (see here) dipping the venison or deer pulp in a large container with water and salt. It stayed in the fridge for 2 days. The meat must be well covered by the saline solution (possibly turn it over). The brine works wonders and the meat becomes extraordinarily tender. In addition, the meat will be moderately and deeply salted. I apply the same technique to the weak pork chop & # 8211 see here and here.

Other useful tips to get a tender and juicy venison steak it would be seasoning it 12 hours in advance and keeping it in the pantry (not in the fridge) as well as baking at low temperature (150 C) for 3-4 hours. You will see below how I proceeded and I assure you that this pulp was something of a dream! You could almost eat it with a fork.

A year ago I received another deer (male) which I prepared similarly (baked leg) and from the various pieces that fell into the shape I made a delicious paprika with cream served with steamed Slovak dumplings & # 8211 see here.

From the quantities below it results approx. 12 servings of roast deer with brandy sauce. It is delicious and cold the next day, cut into thin slices. Consider the following times: 48 hours in brine (in the fridge), 12 hours marinating with spices (in the pantry) and 3 1/2 hours baking in the oven.


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(5 points / total votes: 41)

adry 12 years ago - 10 January 2009 16:28

Re: Pork in mustard sauce

This sauce is interesting! I'll try it soon! It's actually some kind of escalope!

Ioana 12 years ago - January 10, 2009 18:45

Re: Pork in mustard sauce

it's good, I first ate it made with chicken in Hungary and I really liked it, then I made the Stroganoff calf which is very similar [link] and now that, I received pork from the country. otherwise I rarely buy pork, but if I get it I cook it

anca dima 12 years ago - 11 January 2009 00:14

Re: Pork in mustard sauce

Hi. I really like what it looks like tomorrow I'll try to do it. I hope you like it

Ioana 12 years ago - 11 January 2009 11:25

Re: Pork in mustard sauce

anca, I hope you like to write to us again after you prepare it

anca dima 12 years ago - 21 January 2009 21:51

Re: Pork in mustard sauce

tonight I made this recipe and it's very good. my husband also liked it even if he doesn't eat mustard..ciao ciao

Ioana 12 years ago - January 21, 2009 22:32

Re: Pork in mustard sauce

excellent! you're welcome

Carmen Badina 12 years ago - 1 March 2009 13:02

Re: Pork in mustard sauce

I did it too and although I don't have much experience in cooking, my food turned out very good. Thanks for the recipe, the result is very good!

Ioana 12 years ago - March 1, 2009 13:15

Re: Pork in mustard sauce

bibiana 12 years ago - March 16, 2009 10:45

Re: Pork in mustard sauce

I hope I can do it and I try k I don't have such a great experience in cooking ink is little pooop thanks for the recipes

Bella 11 years ago - 28 May 2009 09:30

Re: Pork in mustard sauce

I made the pork tenderloin in mustard sauce yesterday and it's delicious, in addition the meat remained fff. frageda. my friend asked me if I made it with sauces from McDonald's (because he likes all the food there). He was very appreciated, served with rice. and as a 4-milk Pastel dessert. Bravo Ioana!

Monica Mihaly 11 years ago - 14 January 2010 22:32

Re: Pork in mustard sauce

looks delicious a question I have any kind of pasta are good?
that I usually use raw pasta, and these absorb the sauce and I don't know exactly how much sauce comes out

Ioana 11 years ago - January 15, 2010 11:15

Re: Pork in mustard sauce

not much sauce comes out, but it's ok if it's absorbed more by pasta, it will taste good. I only use dry pasta, not fresh ones because although they are also found in our country (imported from Italy) they are extremely expensive. exaggerated, to ever tempt me.

andrei 11 years ago - 15 January 2010 14:52

Re: Pork in mustard sauce

Can anyone explain to me why the meat should be beaten in the bag? I will try my best at this recipe and I want to know if it is important to have the meat beaten in the bag or go without

Ioana 11 years ago - 15 January 2010 15:09

Re: Pork in mustard sauce

it is not mandatory. the bag is placed so that you don't scatter around the house with the juice from the meat and your meat doesn't stick to the hammer you hit it with.
when you beat pork or beef extremely thin (even for snacks), if you put a thicker plastic bag (like a zip bag), then the meat does not break so easily and you can thin it very hard.

carmen 11 years ago - 16 January 2010 01:39

Re: Pork in mustard sauce

I cover the meat, to beat it, with plastic wrap so that it doesn't break.

Monica Mihaly 11 years ago - 22 January 2010 16:14

Re: Pork in mustard sauce

the sauce came out delicious, I made it with raw pasta, it goes great for my luck here where I live they are not expensive and they are everywhere, on Sunday I invited them to dinner so I will prepare it again. thanks for the super ioana recipes

nico 11 years ago - 21 February 2010 14:11

Re: Pork in mustard sauce

I did it the other day, only I didn't have sour cream around the house and I replaced it with yogurt. the sauce came out a bit cheesy, but good

ingrid 11 years ago - 17 April 2010 13:24

Re: Pork in mustard sauce

I did it now. it's very good I'll try again: X

feliciapana 10 years ago - 5 July 2010 11:41

Re: Pork in mustard sauce

super it came out and it's done quickly and I hadn't done it before. thank you

naty 10 years ago - 14 September 2010 10:54

Re: Pork in mustard sauce

can I make this recipe with chicken too?

Ioana 10 years ago - September 14, 2010 11:00

Re: Pork in mustard sauce

Definitely, with chicken breast cut as for snails

naty 10 years ago - 16 September 2010 12:24

Re: Pork in mustard sauce

cami 10 years ago - 4 November 2010 15:46

Re: Pork in mustard sauce

f tasty recipe, only I put more wine than it says in the recipe it turned out super good

Ioana 10 years ago - 5 November 2010 09:04

Re: Pork in mustard sauce

excellent, the extra wine never spoils the food

Alexandru 10 years ago - 7 February 2011 14:16

Re: Pork in mustard sauce

Hi. Can I do without cream or can I replace it with mayonnaise !? Thanks

Ioana 10 years ago - February 8, 2011 12:13 PM

Re: Pork in mustard sauce

why would you put mayonnaise instead of sour cream?

lilicutza 10 years ago - 9 February 2011 10:03

Re: Pork in mustard sauce

leka leka I also ate in Germany and since then I always cook it. It's super tempting with lettuce

simona 10 years ago - 9 February 2011 15:59

Re: Pork in mustard sauce

excellent suuuuuuuper hard and tasty and fast

laura 10 years ago - 18 February 2011 19:35

Re: Pork in mustard sauce

90% cook from this site, but this recipe. in our country at least it was not successful. I used 50 ml vodka. it smelled unbearable. probably if we used wine it was something else, so we had to eat french fries

Ioana 10 years ago - 19 February 2011 12:01

Re: Pork in mustard sauce

vodka odor? I ask this because good vodka has no significant smell or taste, it is very fine. only the poor quality has the smell of alcohol. I use vodka absolutely.

MIHAELA 9 years ago - 13 June 2011 17:39

Re: Pork in mustard sauce

I will try this recipe soon. hope

Liliana 9 years ago - 23 September 2011 20:35

Re: Pork in mustard sauce

I just finished eating. EXCELLENT. Although I make this sauce with onions, I also make sour cream for other dishes I did not think that mustard can also be put as an ingredient and be just as good. I also make a recipe similar to chicken breast made with natural snails, and I make the sauce from 2 tablespoons of flour, 2 tablespoons of oil, cook for 30 seconds, quench with warm milk, until a ciulama is made, I add 2 tablespoons of sour cream , 1-2 tablespoons of semi-sweet white wine, season with salt and pepper. Place the prepared snails as in Ioana's recipe, bring to a boil and turn off the heat. As a garnish, prepare fresh (or frozen) broccoli boiled in salted water, al dente. I hope you enjoy! GOOD APPETITE!

Brigitta-Francisca Moldovan 9 years ago - 18 April 2012 18:26

Re: Pork in mustard sauce

Now I'm making the sauce. I can't wait for it to be ready.
So far everything is delicious: D

Brigitta-Francisca Moldovan 9 years ago - 18 April 2012 20:25

Re: Pork in mustard sauce

It was foaaaarte good, served with a glass of white wine
Thanks, Ioana :*

Ioana 9 years ago - 19 April 2012 14:02

Re: Pork in mustard sauce

Good luck Brigitta

daniel 9 years ago - 20 April 2012 11:37

Re: Pork in mustard sauce

What can replace white wine or vodka? I don't have alcohol in the house and I won't be able to buy it either!

Ioana 9 years ago - April 20, 2012 11:56

Re: Pork in mustard sauce

yes, a little lemon, about a tablespoon.

diana dunca 8 years ago - 22 October 2012 15:50

Re: Pork in mustard sauce

thanks for the recipes, they are great

Laura Aioani 8 years ago - 31 October 2012 17:15

Re: Pork in mustard sauce

And I ask about sour cream that I'm afraid of "cutting" the sauce. which cream do you need, 30% fat fresh cream is good?
Thank you very much

Ioana 8 years ago - 31 October 2012 17:24

Re: Pork in mustard sauce

this is ok creme fraiche.
so the fire is low, the sauce should bubble slightly and stir from time to time in it (as much as you can between the pieces of meat) to reduce the risk of cutting.
* in recipes where only sour cream is written, it is sour cream that can be replaced with fresh creams.

Laura Aioani 8 years ago - 31 October 2012 17:28

Re: Pork in mustard sauce

Ioana 8 years ago - October 31, 2012 5:30 p.m.

Re: Pork in mustard sauce

with pleasure. write me how the cream behaved this time.

Laura Aioani 8 years ago - 31 October 2012 17:31

Re: Pork in mustard sauce

surely! tomorrow I prepare

Laura Aioani 8 years ago - November 3, 2012 18:26

Re: Pork in mustard sauce

Dear Ioana, it wasn't to be. It's something with this cream. I followed the last steps, I even put a plate under the pan, so that it doesn't start to boil too fast. But the cream didn't even get hot because I saw the signs of "disaster". I don't know what to replace it with, I think I will look more closely at the other kind of cream (one day I saw another guy on the shelf) .. maybe this consistency is too strong ??
Good thing we only cooked for ourselves, we intended to prepare this when we had guests. But otherwise the taste. excellent!

Tipric Suceava 8 years ago - 14 December 2012 22:43

Re: Pork in mustard sauce

I have been using your site for several years and I want to thank you for all the wonderful recipes that in turn impress my friends and family.

Pork in mustard sauce is an easy and tasty recipe

Ioana 8 years ago - 15 December 2012 11:28

Re: Pork in mustard sauce

with pleasure and thank you for your trust and fidelity.

ADRIANA 8 years ago - 5 March 2013 15:54

Re: Pork in mustard sauce

It is very very very tasty, thanks for the recipe

Ioana 8 years ago - March 6, 2013 10:23

Re: Pork in mustard sauce

Ramona 7 years ago - April 24, 2014 4:34 PM

Re: Pork in mustard sauce

Is sweet cream used?

Ioana 7 years ago - April 24, 2014 4:49 PM

Re: Pork in mustard sauce

Ana Sas 5 years ago - 27 October 2015 15:15

Re: Pork in mustard sauce

Thank you for this extraordinary recipe. A very quick recipe with a taste and flavor worthy of a restaurant. I was deeply impressed by what I managed to do. I recommend to everyone.

Cristina 2 years ago - 25 August 2018 15:48

Re: Pork in mustard sauce

Very tasty dish. It goes best with rice ?. Speaking of sour cream, with cooking cream you risk absolutely nothing, you don't cut and you can adjust the consistency of the sauce?

Dan an hour ago - May 14, 2021 10:51

Re: Pork in mustard sauce

. and the sauce is tasty, served especially with pasta
. Serve the meat and sauce next to a pasta garnish

I want to tell you two things:
1. Diminutives, avoid them
2. Pasta is never a garnish. Toparlanii consider it as such.


Grilled pork leg with mustard sauce

Here's how I prepared the meat for the grill.
We need:
& # 8211 600 gr pork pulp
& # 8211 6 tablespoons oil
& # 8211 1 teaspoon sweet paprika
& # 8211 1/2 teaspoon paprika
& # 8211 1/2 teaspoon salt
& # 8211 1/2 teaspoon pepper
& # 8211 oregano
& # 8211 maghiran

Pt sauce: 1 small clove of garlic, salt, 3 teaspoons of oil, 3 teaspoons of mustard

Wash the meat well, slice it and beat it lightly.
Then prepare the marinade by mixing all the above ingredients.

Put each piece of meat in the marinade and leave it to cool for 1-2 hours.

Prepare the mustard sauce: pass the garlic and rub it well with salt and oil. Add the mustard at the end and mix. Simple if you like.
Serve with mashed potatoes and mustard sauce with garlic.


Pork meat in onion sauce

Wash the meat well, slice it and put it on paper towels for to absorb water.
Put a pan / wok on the fire with a few tablespoons of oil. When the oil is hot, place the slices of meat and leave for 2-3 minutes on both sides.
Add the finely chopped onion, let it cook for a few minutes in the juice left from the meat, then add two cups of water and let it boil for 15-20 minutes.

Add the donut paste with tomatoes, finely chopped garlic, chilli and a little pepper and salt. Let it boil for another 5 minutes until the water drops.
At the end we put the finely chopped greens and turn off the heat.


Pork ribs with mustard sauce and honey. The tastiest way to prepare pork ribs

Pork ribs with mustard sauce and honey - surprise your guests with delicious food!

For this delicious recipe you need the following ingredients:

  • 1.5 - 2 kg of pork ribs
  • 3 tablespoons honey
  • 4 - 5 cloves of garlic
  • 2 tablespoons olive oil
  • 250 ml of dry white wine
  • Salt / pepper / thyme
  • 2 - 3 tablespoons Dijon mustard

The pork is not sliced ​​but left whole, but it is grown next to the bone, washed and seasoned with salt / pepper, sprinkled with thyme and olive oil. From place to place it is breaded with garlic and left to cool for 2-3 hours.

After this time, place in the pan and add the wine. Put another tablespoon of oil and put in the oven heated to 150 degrees for 1 hour and a half.

Prepare the sauce - mix the honey with the mustard and grease the pork ribs with it. Put it in the oven for another 1 hour, until it catches a crispy and reddish crust.


pork neck (depending on the number of people), spices to taste, natural yogurt, garlic, mustard, dill

& # 8211 Marinate the meat a few hours before cooking. Season to taste. Cook the meat on the grill depending on how you like it.

Garlic sauce is prepared like this: grind the garlic, rub it well with a little sweet mustard and chopped dill, add salt and pepper

It can be served with a cabbage salad. Simple and good! Great appetite!

You can also try this video recipe


Ingredients Grilled pork breast, marinated in beer

  • 1.5 kg. pork breast with bone (practically, only one person's rib would be enough, if you're not too greedy if you're craving out of the way, you start the second one, but it's very hard to go halfway: P )
  • 1 bottle of beer (I used Guinness brown beer, it doesn't matter what it is used for)
  • 2 teaspoons dijon mustard
  • 1 small red onion
  • 2-3 cloves of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon sweet pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon finely chopped rosemary (leaves)
  • salt and pepper

Preparation Grilled pork breast, marinated in beer

Marinating

Crush the garlic, finely chop the onion, place in a bowl and mix with 1 teaspoon of salt (or to taste), paprika, 1 teaspoon ground pepper, chopped rosemary, brown sugar, olive oil and mustard. Dilute with beer, mix very well and pour over the meat in a large bowl (the meat should be covered with marinade).

The meat is marinated in this bait for at least 6 hours, in the refrigerator. It is ideal to keep marinating overnight.

Grilling

To cook the meat, heat the grill very well (260 degrees Celsius). Drain the marinade meat well (keep it) and bring it to room temperature, take it out of the fridge for 20 minutes before placing it on the grill with the meaty side down, directly above the heat source (hot coals or flame, depends on the grill).

After 5-6 minutes, the meat is turned upside down, positioning it on the grill so that it no longer has direct heat (if you have a gas grill, put out the flame under the meat, if you have a charcoal grill, they are fired with a shovel on either side of the meat).

From this moment, the meat will be cooked over low heat (150-160 degrees Celsius) and covered with a lid, without turning to the opposite side.

After 10 minutes under the lid, grease the meat with the preserved marinade (only the exposed part, the meaty one), an operation that will be repeated every 8-10 minutes until the end of cooking.

After the first 30 minutes of cooking under the lid (and the first 3 rounds of brushing with marinade), you can start to check the meat with a skewer stick. If when the meat is imposed the stick enters very easily, without encountering resistance and when the stick is removed, the released juices are clear, without traces of blood, the steak is ready.

The safest way to know that the steak is ready

A very safe way to determine if the steak is ready is to measure the internal temperature of the meat with a thermometer with a probe: insert the thermometer probe into the thickest part of the steak, without touching the bone and when it indicates 80 degrees Celsius it is ready. Daca dupa 30 de minute nu se obtin indicii clare ca friptura e gata, se continua gatirea ei in aceleasi conditii, la 160 de grade Celsius si ungand cu marinada suprafata la fiecare 10 minute. Timpul de gatire depinde de marimea bucatii de carne.

Odihna obligatorie

Atunci cand este bine facuta, friptura se ia de pe gratar si se inveleste cu foile de aluminiu sau se acopera cu un capac, lasand-o in repaos 15-20 de minute inainte de a o taia.

Timpul de odihna este esential pentru o friptura suculenta, daca s-ar taia imediat dupa gatire, friptura ar pierde tot lichidul din fibrele de carne si ar deveni uscata, de aceea e nevoie sa fie temperata inainte de servire.

Se taie felii si se serveste cu salate si garnituri dupa plac, pentru noi o salata proaspata ajunge, vedeta e friptura insasi.


Video: Χοιρινό μπουτι με μουστάρδα, πορτοκαλί και μέλι (December 2021).