Pork and cherry restaurant dishes. Meat with cherries - it will not be superfluous on the table! Meat recipes with cherries: in a pan, sleeve, foil, with boiled pork and small pieces
Calorie content: Not specified
Cooking time: Not indicated
When I said that for lunch we would have pork in cherry sauce, I realized from my husband's surprised and dissatisfied expression that he was not very happy. But at my own peril and risk, I still decided to cook this original dish... And my risk was paid off a hundredfold. The dish tasted super spicy, fantastically aromatic and tender. The fact that we are used to using cherries only in desserts, baked goods and drinks does not mean that it does not go well with meat. After all, cherry itself is sour, and not sweet berry... Therefore, it is a sin not to take advantage of this circumstance in order to add a "zest" to the menu of your family.
Ingredients:
- pork (boneless) - 500 g;
- cherries (fresh or frozen, pitted) - 200 g;
- vegetable oil- 3 tbsp. l .;
- lemon (medium size) - 1 pc.;
- onions - 1 medium onion;
- ready-made mustard - 1-2 tbsp. l .;
- honey - 1 tsp;
- salt - a large pinch;
- ground pepper mixture - to taste.
Recipe with photo step by step:
1. Do the pork first. Choose meat with small layers of lard, so that it is neither dry nor greasy. Wash it well, cut off all unnecessary, unnecessary and tasteless. Slice portioned pieces about 1.5-2 cm thick. As for regular chops. 
2. Hit with a kitchen hammer. To prevent the pork pieces from warping too much, wrap each piece in cling film. Then fight back.
By the way, it still turns out very tasty, the recipe for which is at the link.
3. Now prepare the marinade. Pour vegetable oil into a bowl. It will be great if you have an olive one. But with sunflower it will turn out well. Wash the lemon and scald with boiling water. Remove about a teaspoon of zest from it. Add a pinch of salt and pepper. 
4. Add pork. Let her stay there with room temperature 30-60 minutes before cooking in cherry sauce. 
5. Now go directly to the cherry sauce. If the berry is frozen, defrost it. If there are bones, be sure to remove them. 
6. Onion peel and chop as small as possible. If you have sweet purple onions, it will only be a plus for your dish. But, unfortunately, I didn't have it. But the pork with cherries turned out to be delicious with the usual yellow onions. 
7. Mix a tablespoon lemon juice, mustard and honey. Stir well until the consistency of an emulsion. 
8. Add the onion and mustard-honey mixture to the cherries. 
9. Stir. Cherry pork sauce is ready. 
10. Now back to the meat. Fry it on both sides over high heat until golden crust... Since there is already vegetable oil in the marinade, you do not need to pour anything into the pan. 
11. Pour the sauce into the pan, stir. Reduce heat to low. Cover the skillet with a lid. Simmer pork with sweet and sour cherry sauce for 5-7 minutes, until onions are tender. You can mix it sometimes. 
Ready? Then serve and follow the reaction of your relatives.
And for dessert we suggest baking
Do you want to surprise guests or please your household culinary masterpieces?
Then cook the meat with cherries!
Sour berry goes well with both pork and beef.
Cherry juice will nourish the meat, fill each bite with an extraordinary aroma and make it incredibly tasty.
Cherry meat - general cooking principles
For fragrant meat with cherries, pieces of pork or boneless beef are most often used. But any recipe can also be adapted for the bird. For example, duck or chicken, which also go well with berry sauces.
Before cooking, the meat is washed, then dried thoroughly with napkins. There should be no moisture on the pieces, which will interfere with the penetration of berry juices. You can cut the meat into any pieces, but taking into account the cooking recipe. Some recipes require a whole piece, which is soaked, stuffed, rubbed and baked with boiled pork.
What cherries are used:
Frozen;
Canned berries in their juice.
Be sure to remove the bone. If the dish is with sauce, then in most recipes it is prepared from cherry juice. Clean or diluted with broth, water. Ideally, real, squeezed cherry juice is used. But it is difficult to get it out of season, so you can take it purchased from packs.
The addition of spices requires special care. There should not be a lot of them, cherry is not combined with all spices. Follow the recipe strictly and in no case put ready-made seasonings for meat, kebabs and the like. The dish can be hopelessly ruined.
Recipe 1: Meat with cherries in a pan
One of the simplest ways to cook meat with cherries. For this dish you will need fresh veal, but you can try to cook it with pork or beef. If the meat is not young, then you can marinate the pieces in spices in advance.
Ingredients
1 kg of veal;
400 grams of cherries;
130 grams of plum oil;
3 tablespoons flour;
200 ml cherry juice.
Preparation
1. We wash the cherries, free them from the seeds. Do not pour out the juice that comes out.
2. We wash the meat, dry it with napkins.
3. Cut the veal into square pieces, slightly larger than for a kebab.
4. Make a cut in each piece and stuff with cherries. All berries should be gone.
5. Melt the butter, heat it well, let all the moisture evaporate. You can use ghee.
6. Dip each piece in flour and quickly fry on all sides. If the size of the pan does not allow you to cook everything at once, then one by one, but then return all the meat to the pan again.
7. We heat separately Cherry juice, pour into a frying pan with meat. We also add the juice that was released when the seeds were squeezed out.
8. Cover the pan and simmer the meat for 40 minutes.
9. Open, salt, add a little black pepper and simmer until completely soft. Do not forget to periodically water the slices with the surrounding juice or just stir.
Recipe 2: Baked meat with a cherry in a sleeve under boiled pork
Wonderful recipe meat with cherries large piece... It can be eaten hot with garnishes, or chilled and sliced. Meat platter it will turn out to be especially bright and unusual. You can use pork or beef, preferably with a little fat.
Ingredients
A piece of meat for 1-1.2 kg;
0.2 kg cherries;
1.5 tsp salt;
A little sugar;
Black pepper.
Preparation
1. Remove seeds from berries, slightly squeeze juice and drain.
2. Mix salt with pepper and a pinch of sugar, add the drained juice from the cherries.
3. Rinse the piece, wipe it off. We make cuts with a knife and rub the meat on all sides with prepared spices.
4. Now we put a cherry berry into each cut, and more is possible. We stuff the whole piece.
5. If there are spices left, then once again cover the future boiled pork with them.
6. Put it in the sleeve, tie the edges, make a small hole with a needle on top so that steam comes out.
7. Set to bake at 180 ° C. An hour is enough for pork; it is better to hold beef for 10 minutes longer. At the end, you can cut the film and fry the piece until crisp.
Recipe 3: Meat with cherry sauce in wine (pork)
Option exquisite dish, which can be prepared from meat with cherries. Red wine is added to the sauce, it is better to use dry wine. The dish is ideal with rice and potato side dishes.
Ingredients
700 grams of pork;
400 grams of cherries;
300 ml of wine;
30 ml of vegetable oil and butter;
Salt, pepper mixture.
Preparation
1. Remove all films and tendons from the meat. Cut the pork across the grain into 2 cm thick slices. We beat off a little.
2. Sprinkle with a mixture of peppers, salt.
3. We remove the seeds from the berries, do not forget to rinse them well before that, if necessary, defrost them. Then we punch the cherries with a blender in mashed potatoes.
4. Immediately turn on the oven at 200 degrees.
5. Fry the prepared pork on both sides in a mixture of oils. Transfer to a baking dish.
6. Mix the cherry puree with wine, pour in the fried meat.
7. Cover the tin with foil and put in the oven for 30 minutes. After half an hour, you can taste the most tender meat in aromatic sauce.
Recipe 4: Meat with cherries and cinnamon
Old recipe meat with cherries, stewed in a pan. Cinnamon is used as the main spice. You can take a pod or an already ground spice, the amount is adjustable according to your taste preferences.
Ingredients
700 grams of any meat;
150 grams of cherries;
70 ml of cherry juice;
2 tablespoons of oil;
0.5 tsp cinnamon;
Salt and pepper to your taste.
Preparation
1. Cut the meat into cubes or small cubes. The thickest parts should not exceed two centimeters.
2. Heat the oil in a skillet.
3. Sprinkle flour on the meat, stir and fry. We make the fire big so that the crust grabs as quickly as possible.
4. Separate the cherries from the seeds, send them to the meat. Add juice, remove heat to a minimum and simmer for 30 minutes under a lid.
5. Salt, pepper, add cinnamon, stir well and cover again. Cooking the meat until tender. If you need to do more sauce then you can add more juice or broth / water.
Recipe 5: Cherry Meat Rolls
Another option meat dish with cherries and cinnamon. But if this spice is not to your taste, then you can exclude it. You can cook rolls from any meat and even chicken breast... We choose a product at our discretion.
Ingredients
0.7 kg of meat;
0.2 kg cherries;
200 ml of cherry juice (can be taken from packs);
½ tsp cinnamon;
Salt with pepper;
A sprig of rosemary;
4 tablespoons flour;
50 ml of oil.
Preparation
1. Cut the meat into rolls, no more than 6 millimeters thick. Slightly beat off, not much needed, only for better passage of the marinade.
2. Salt, pepper, add cinnamon, put in a sprig of rosemary, which you need to mash for aroma and fill it with cherry juice.
3. Cover and leave to marinate for five hours, preferably overnight.
4. We take out the meat from the marinade, put 3-5 cherries on each piece, depending on the size of the layer. We twist. If the roll does not want to keep its shape, then we help it with a toothpick.
5. Sprinkle each roll with flour, fry on both sides in a skillet. The meat will shrink, become denser and the toothpicks can be removed.
6. We transfer the fried workpieces into a mold or simply into a greased frying pan.
7. Add the marinade that previously contained the meat. The rosemary can be removed. If the rolls are not completely covered, then add to the water level, you can broth or more juice.
8. Now the rolls can be poisoned in the oven for half an hour or simply put out on the stove under the lid. But we do this with low heat so that the products do not unfold. In any case, it turns out delicious.
Recipe 6: Baked meat with cherries in foil
Another option spicy dish in the oven, which is cooked with beef or veal. We will bake in foil, but you can also try to make it in the sleeve. We choose a piece of meat of a round or square, rectangular shape, preferably with sides of the same thickness.
Ingredients
600 grams of meat;
150-200 grams of cherries;
1 tsp (no slide) salt;
A pinch of thyme, pepper;
Preparation
1. Cut a piece of beef, washed and freed from films, into slices of 1 centimeter, but do not reach the end. You should get an accordion.
2. Mix thyme with salt, rub the slices on all sides and the whole piece on the outside.
3. Remove the seeds from the cherries, put the berries between the meat slices and press them together.
4. Transfer the blank to the foil, coat with mayonnaise. The main thing is to go through all the meat, the cherry itself is juicy.
5. Seal the piece, tightly twist the edges of the foil.
6. We send to bake for 50 minutes in the oven, which we preheat to two hundred degrees.
Recipe 7: Meat with cherries in a pot
A very simple but always good option for potted meat. So you can cook not only with cherries, but also red currants, lingonberries, cranberries, pieces of apples or quince. Don't be afraid to experiment.
Ingredients
A kilogram of meat;
300 grams of cherries;
3 tablespoons of honey;
3 tablespoons of soy sauce;
3 cloves of garlic;
1 spoonful of mustard.
Preparation
1. Put the pitted cherries in a bowl and pour over the melted honey. We mix.
2. Cut the meat into pieces, as for a shish kebab.
3. Preparing the dressing. To do this, combine mustard with soy sauce and chopped garlic, salt, pepper, grind thoroughly.
4. Combine the dressing with the meat, mix with your hands and leave for 2 hours.
5. Add cherries with honey, mix again and place in pots greased from the inside.
6. Cover and bake for an hour. If beef is used, then you can increase the time by twenty minutes. Temperature 180.
Any meat loves preliminary marinating, which only benefits it. If you have time, then it is better to grate the pieces in advance with spices, sauces, put them in a container (you can put them in a bag) and leave for several hours. If the marinating time is long, then it is better to place it on the balcony or in the refrigerator.
Connective tissue, veins and films are the main enemies of juicy and tender meat... Therefore, before cooking, you need to carefully remove everything unnecessary, peel the pieces and cut them correctly, that is, across the fibers. Otherwise, no matter how you marinate and cook the meat, nothing will penetrate into the piece.
When frying, pieces of meat are laid out only on a well-heated surface. The oil should almost boil. When in contact with high temperatures, the meat protein curls up and does not allow juices to come out.
If the cherries are too sour or unripe, then you can mix the berries with a little honey or sugar and leave for half an hour to soak. Then we apply it according to the recipe. You can not throw away the sweet juice and add it to the meat.
Description
Although the most delicious baked meat is classic boiled pork, no matter what additives they come up with! And these are seasonings not only with savory flavors - spicy, spicy or sour; for example, red wine, which softens the pork, or Dijon mustard, which creates a beautiful crust. No, inventive cooks manage to combine seemingly incongruous, adding fruits and berries to the meat! We tried to bake meat with apples, pears, quince and even apricots. And recently I found out that you can bake pork with cherries! This original recipe, - I was surprised and decided to try, because the cherry season had just begun. It turns out that sweet and sour cherries are suitable not only for desserts, but also for second courses!
Meat with cherries is a surprisingly good combination. The berries add sourness, their juice, together with red wine in the marinade, makes the pork softer, and when baked, you get a delicious sauce.
So I suggest you try the meat with cherries in the oven. And what? After all, they serve meat with lingonberry sauce. Why not serve with cherry? I think that it should be delicious with cranberries.
There is even more than one recipe for pork with cherries. This one is in the sleeve, and the second one is in the form, and we will also try it one day.
Ingredients:
- 1-1.2 kg of pork;
- 1 glass of cherries (250 g);
- 1.5-2 tablespoons of red wine;
- 0.5 tablespoon honey;
- 1 teaspoon salt, or to taste
- ¼ a teaspoon of ground black pepper;
- 10-12 pieces of allspice;
- 3-4 bay leaves;
- 1 small onion;
- 1 head of garlic.
Instructions:
Rinse the meat and dry it with paper towels.
Peel the garlic. Mix salt and pepper.
Dip the chives in a mixture of salt and pepper and sprinkle the meat with them.
Then we rub the meat with the remaining mixture, and then with honey on all sides.
We put the meat in the baking sleeve - the cut should be with a margin of 20 cm from each edge so that the ends can be tied. What we do on the one hand - we tie or fasten with a special clip, which are often sold complete with a sleeve. Leave the other end open for now.
Pour red wine on the meat in the sleeve, pour cherries there (it is better without pits, so that it is more convenient to eat), put onions, cut into slices, picturesquely lay out the bay leaf and pour allspice.
We tie the sleeve on the second side. On top we make 3-4 small cuts for steam to escape, place the sleeve on a baking sheet or in a mold and put in an oven preheated to 180C.
We bake pork with cherries in the oven for 1 hour. Then we carefully take out and cut the sleeve to brown the meat. Pour the sauce and put back in the oven. We continue to bake for another 1 hour or until soft (check with the tip of a knife), pouring cherry sauce over the meat from time to time. If you want the meat to turn out to be more juicy, you don't have to cut the sleeve, just then it will brown less.
This meat is baked in the oven up the sleeve(package) for baking... The process of its preparation is not complicated, it is enough just to follow the sequence. Pork turns out to be very juicy and tender, and cherry, in the best possible way, sets off the meat with its sourness and barely noticeable light aroma. In addition, the juice released from the cherries, when mixed with the rest of the ingredients, forms delicious sauce , which will complement not only meat, but also any side dish that you want to serve with this dish.
Other recipes with cherries:
You will need:
- pork (neck) 2 kg
- 1 head garlic
- onion 1 pc
- honey 1 tbsp
- white (or red) dry wine 0.25 cups
- ground black pepper
- Bay leaf
- allspice peas
You will also need roasting sleeve or bag... If you do not know how to use this achievement of scientific and technological progress, carefully study the instructions that are located
Step-by-step photo recipe for cooking:
For baking, you can take the pulp from any part of the pork, but traditionally they use a loin or neck. I cooked from the loin, but this time I decided to bake pork neck... This part of the pork carcass has a lot of fatty layers, so when baked it turns out to be especially juicy.
Turn on the oven at 180 ° C.
Wash the meat salt and pepper.
Each clove of garlic dip in a mixture of salt and pepper... If the teeth are large, cut them in half lengthwise.
Use a small, sharp knife to make holes in the meat and stuffed with garlic over the entire surface.
Spread on the pork honey from all sides.
Cut off the roasting sleeve (length 1.5-2 times longer than a piece of meat), tie one end the supplied clips or tape cut from the sleeve ... Unscrew the other end (so it is more convenient to load the ingredients of the dish into the sleeve). Place the sleeve on a baking sheet and place in it meat. Spread around the meat cherry (pits can be left on, frozen cherries must not be defrosted beforehand), onion cut into wedges and spices: bay leaf, allspice, fresh or dry rosemary ( one twig). Rosemary can be substituted for dry Italian herbs.
Pour dry wine into your sleeve... Don't be afraid to use wine in your cooking. During the boil, alcohol completely evaporates from it, only the aroma and the necessary acidity remain. Dishes with alcohol evaporated from wine can be given to children.
Tie a roasting sleeve... From above do several holes for steam outlet. I cut a little with scissors. Place a baking sheet with meat in the oven t 180 ° C and bake for 1 hour.
After an hour, remove the meat from the oven, cut the sleeveabove(Caution! Do not get scalded by the steam!) fold the edges of the sleeve inward so that the meat is open and brush the pork with juice that formed at the bottom. Place the meat in the oven and bake for another 1 hour... Every 10-15 minutes grease meat with juice to form golden brown... You can turn the piece over to brown the other side.
The sleeve in which the meat is baked does not need to be cut - after spending two hours in the oven, the meat will brown and in it, however, the crust will not be so bright and appetizing.
The pork has been in the oven for 2 hours, it is ready. Transfer it carefully to a dish.
Strain the juice remaining in the sleeve through a colander, - this is delicious sauce, which you will serve to the table along with meat.
Try the sauce and, if necessary, add salt or sugar and pepper. Spicy sweet and sour sauce with cherry flavor, very suitable for fatty pork.
The meat is very tender, juicy, with a light, unobtrusive, but clearly present taste and aroma of cherry. This is delicious!
Like any baked pork, this cherry neck can be eaten and cold. Great addition to breakfast... Bon Appetit!
Pork baked with cherries. A short recipe.
You will need:
- pork (neck) 2 kg
- cherries (fresh or frozen) 0.5 kg
- 1 head garlic
- onion 1 pc
- honey 1 tbsp
- dry white wine 0.25 cups
- ground black pepper
- Bay leaf
- allspice peas
- rosemary (or dry Italian herbs)
Turn on the oven at 180 ° C.
Wash the meat and dry with a paper towel. Rub on all sides salt and pepper... Each clove of garlic dip in a mixture of salt and pepper, make holes in the meat with a sharp knife and stuffed with garlic over the entire surface. Spread on the pork honey from all sides. Place the meat in a roasting sleeve. Spread around the meat cherry, onion cut into wedges and spices. Pour wine into your sleeve. Bake the meat in the oven t 180 ° C 1 hour... Cut open the sleeve and brush the meat with juice. Bake 1 more hour at the same temperature. Grease the meat every 10-15 minutes to create a golden brown crust. Transfer the meat to a dish and strain the juice at the bottom of the sleeve through a colander - this is a delicious sauce that should be served with the meat.
In contact with
Step 1: prepare the meat.
The first step is to prepare the meat. We wash the pork under cold running water and put it on a cutting board. Cut off fat layers and tendons with a sharp knife.
Then we cut pork tenderloin across the fibers into 6 - 8 pieces with a width of 3.5 to 5 centimeters.
We arm ourselves with a kitchen hammer and beat off each piece until the thickness reaches about 1 centimeter.
Next, sprinkle them on both sides with salt and a mixture of peppers to taste. Set aside the prepared meat.
Step 2: prepare the cherries.
Pour the cherries into a colander and rinse thoroughly under running water. With the help of a special kitchen device, remove the seeds from the cherries. If there is no such device on the farm, then put the berries on a cutting board and, carefully cutting each cherry, take out the seeds with our hands. We transfer the peeled berries to a deep plate.
Step 3: fry and bake the meat.
Preheat the oven to 200 degrees Celsius, and turn on the temperature of the stove to an average level. We put the pan on the burner and pour the vegetable oil into it. Pour a little into a large flat plate wheat flour and roll the pork chops in it well. As soon as the fat is heated, we put the meat in the pan.
Fry the pork on both sides until golden brown.
Then carefully pour the wine, bring it to a boil, reduce the temperature of the stove and simmer the meat for a couple of minutes. Then we put the pork pieces in a baking dish, cover it with foil and send it to the preheated oven for 10 - 15 minutes.
In this case, we do not remove the pan with the remaining wine from the stove.
Step 4: prepare the cherry sauce.
Put the prepared cherries in a pan for wine and, stirring with a kitchen spatula, prepare the sauce until thickened. We taste it and, if necessary, add salt and sugar.
Then turn off the fire, lay out butter, stirring everything with a spatula, melt the fat. All the sauce is ready and you can serve the dish to the table.
Step 5: Serve the meat with cherry sauce.
We take the pork out of the oven, remove the foil and place the hot pieces on the plates. Pour our cherry sauce over the meat and garnish with a tablespoon and treat our guests to this wonderful aromatic dish. Serve as a side dish mashed potatoes, pasta or crumbly rice.
Bon Appetit!
Selection of meat for of this recipe not essential, you can use beef, lamb, chicken fillet or rabbit meat. The main thing to remember is that the cooking time will vary depending on the meat.
The pepper mixture can be substituted with one black pepper, or you can use your favorite seasoning to go well with the meat.
If you add about 1 tablespoon of cherry paste to the cherries, the taste of the sauce will be deeper and richer.
To prevent the meat juice from splashing around the kitchen during beating, wrap the pork pieces in plastic wrap beforehand.