International kitchen

Pork entrecot in the oven

Name: Pork entrecot in the oven
Cook time: 90 min
Total time: 90 min
Yield: 7 servings
Cuisine: International
Ingredients: 5 chunks of Pork; 2 heads Onions; 2-3 tbsp Balsamic vinegar; peppery to taste; salt to taste; 1 tbsp Vegetable Oil

How to prepare "Antrecot of pork in the oven": Pork, Onions, Balsamic vinegar and Pepper to taste. Step-by-step recipe with photos, 10 stages, total time - 1 hour

PrepNot statedCook90 minServes7LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 8 method steps from beginning to end.
Measure and arrange all 6 listed ingredients.
Set aside about 90 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
I offer a recipe for juicy and delicious antrecots made of pork, pickled in balsamic vinegar and baked in the oven. Choose peppers according to your taste: black fragrant or pink. The side dish is especially tasty potatoes.
02
Prepare pork for antrecots, balsamic, pepper, onion, salt and vegetable oil.
03
Couple the balsamic with freshly ground pepper.
04
Place the meat and sanitized onions in the marinade and marinate for 1-2 hours.
05
Then roast the pieces in vegetable oil from both sides to the ruddy crust.
06
At the bottom of the form for baking, lay a layer of onions, and on it pieces of antrecot.
07
Bake in the oven at 200 degrees until ready (up to clear juice), time depends on the thickness of the pieces.
08
The entrecots are ready, serve them with a garnish to taste, onions with which it was baked, fresh vegetables and greens.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .