Braided Baked Pork Tenderloin | Tender and Flavorful
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O rețetă festivă din bucătăria tradițională românească: mușchiuleț fraged de porc împletit, aromat cu usturoi, cimbru și boia dulce, copt la perfecțiune în sos de vin alb.
Preparation method
Preparing the meat
Trim any silverskin from the pork tenderloin and pat it thoroughly dry with paper towels.
Using a sharp knife, slice the tenderloin lengthwise into three equal strips, leaving the top end uncut (about 2-3 cm) to keep them attached.
Seasoning and braiding
Crush the garlic cloves and mix them in a small bowl with the olive oil, sweet paprika, dried thyme, salt, and ground black pepper.
Chef's tip
Do not extend the baking time beyond 30 minutes – pork tenderloin is a tender cut of meat and retains its juicy texture when lightly browned on the outside and delicate in the center.
Resting the meat after taking it out of the oven is essential: the juices redistribute through the fibers, ensuring a tender roast that melts in your mouth.
25 min
Under an hour
