The recipe for French-style meat with pickled cucumbers suddenly appeared in my imagination quite spontaneously, unexpectedly even for myself. Probably, creative people call such moments inspiration. For me, this may be a very loud word, but it really came to me, this is inspiration, and I wanted to cook something new, tasty and original.
On such days, the dishes are usually especially successful. You cook them in one breath, you don’t particularly bother about observing certain proportions, you do everything intuitively, and in the end you get an excellent result.
It was on one of those days that my personal French-style meat recipe with pickled cucumbers was born, which I am now very proud of. Perhaps someone has already come up with it before me, but, for example, I have never eaten pork in such a performance anywhere and ever. Now I want to share this recipe with you, maybe you will appreciate it too.
Step by step recipe
We will need:
500 g pork tenderloin
pickled cucumbers – 5 pieces
cheese – 100 grams
mustard – 2 tablespoons
mayonnaise – 2 tablespoons
salt, ground black pepper – to taste
vegetable oil for greasing baking dishes
This dish is incredibly quick and easy to prepare. The most important thing in this recipe is to choose the right meat and the right cucumbers. With meat, if you are afraid to make a mistake, do not experiment; for the first time, take a pork tenderloin. This part of the pork is the leanest and at the same time very tender.
1. Meat preparation
Of course, first rinse the meat, and then cut it into such portioned pieces.
To make it cook faster, you should first beat it off, but only slightly, otherwise it will not turn out juicy.
Then put all the pieces on a plate, salt (but be careful, do not forget, the meat is cooked with pickled cucumbers!), Pepper, leave to soak in spices for a while.
2. Preparation of cucumber and cheese coat for meat
For now, get on with the cucumbers. They must be tasty, the rest is up to you. Maybe someone wants to use not pickled, but pickled cucumbers. Quite acceptable. Grate them on a coarse grater.
Do the same with cheese.
Now put everything in one bowl, add mayonnaise (you can also sour cream).
And stir.
You also need to be careful with mayonnaise, it is only needed for a bunch of cucumbers and cheese, its excess will only spoil the appearance of our meat, and the taste too. And there is no need to talk about the benefits of such a dish.
3. The last stage – baking in the oven
It’s time to start the most important thing – cooking delicious meat! Put it in a fireproof dish, lightly greased with vegetable oil.
Spread each piece with mustard.
From above, cover the pork with the prepared cheese-cucumber (or cucumber-cheese, as you prefer) mass, evenly distribute it over the entire surface of the meat.
Send everything to the oven preheated to 200 degrees for 40-50 minutes (the time depends on your oven).
In principle, pork tenderloin is cooked very quickly, maybe half an hour is enough for you. Readiness should be prompted by a beautiful ruddy cheese crust and an absolutely awesome smell.
And the meat itself will turn out just perfect! Tender, juicy, very harmonious taste. It turns out that cheese is no less friendly with pickled cucumbers than with carrots and tomatoes.
And in general, sometimes I feel really offended that our favorite meat, baked under vegetables with cheese, is called “meat in French”. What do the French have to do with it, when meat under a fur coat has long been a favorite, one might say, a traditional Russian dish?!
