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Tenderloin - the meat is rather inexpressive. But it is tender and almost dietary. So in a company with a good sauce will perfectly suit a popular summer garnish, like boiled potatoes.Pork tenderloin - 500-600 gOnions - 1 PC.Pepper with peas - 10 pcs.Thymus - several branchesVegetable oilTomato paste - 30 g (or grated tomatoes - 200 ml)Worcester's sauce - 3 tbsp. SpoonsGarlic - 2 clovesSeasoning for shawarma or barbecueSalt pepperPreparation time - 1 hour 15 min + picklingCut meat into medallions 1 cm thick. Lubricate the mold with vegetable oil, lay out meat, oil the meat, put crushed garlic cloves, bell pepper and thyme from above. Cover with a film and send to the refrigerator for 24 hours.Shred the onion and fry it in vegetable oil with spices. Put the meat on top of the onions and simmer for about 40 minutes. One or two times pour water, so as not to burn.Prepare the sauce. To do this, mix the tomato paste with the Worcester sauce, dilute 80 ml of water, salt, and pepper. Pour the sauce over the meat and simmer for another 20 minutes. During this time, the meat will almost absorb the sauce. For this, before turning off, pour another 80 ml of water into a sauté pan with meat and allow to boil. After 3 minutes you can turn it off.If you want acuity - you can add a chili sauce to the sauce. And if piquancy - crumble into the meat before turning off a third of the bundle of coriander.