Pork pizdulice in wine
Automatically translated from Romanian. See the Romanian original
Pork pizdulice (tenderloin) seared on the grill, then baked in the oven with sautéed vegetables and dry red wine for a tender roast.
Ingredients
Method
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Place the pieces of pizdulice on a hot grill for 4-5 minutes on each side.
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Season the meat with salt and pepper.
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Chop one medium onion, one carrot, and a little celery (grated).
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Sauté the vegetables well in the pan where the meat was seared.
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Deglaze with a glass of dry red wine.
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Combine everything (meat with vegetables) and leave in the oven, covered, at 170 degrees for an hour.
The story behind this recipe
I follow a few nice restaurants, and one of them has pizdulice de porc on the menu, so I was always curious about how it tastes. I said that until I get to visit them, I would try to make it at home, lucky enough to find some for sale locally 🥰. I bought it, put it on the table, and stared at it like it was something completely foreign. I hadn't cooked it before, so I decided to scavenge the internet to see what the most skilled chefs recommend, so as not to ruin the precious meat. I found a recipe where it is made in the oven with red wine. It didn't sound bad at all, so I did it like this: I took 4 pieces of pizdulice, which I seared on a hot grill for 4-5 minutes on each side, then seasoned them with salt and pepper. I couldn't help myself, and I tasted a small piece. It is so tender that I wanted to eat them just like that, but I decided to continue with the recipe I found. So, if you want to make them just on the grill with salt, pepper, and a salad on the side, it's perfect. Good! I chopped a medium onion, a carrot, and a little celery (about as much as the carrot) all grated. I sautéed them well in the pan where I browned the meat and deglazed it with 1 glass of dry red wine. I put it all together and left it in the oven at 170 degrees for an hour. Covered. You take care of the side dish. Bon appétit!
