Pork loin with stewed cucumbers
6 servings
20 minutes
The combination of flavors of pork loin with stewed cucumbers resembles rassolnik: the same spice, pickles and fatty meat. The dish is brought to its maximum richness by marinating the pork for 8 hours. Sour cream will help add softness to the side dish of pickles and onions.
1
Marinate the pork in oil with rosemary, dill, juniper, and bay leaf, seal it with film, and leave it in the fridge for eight hours to absorb the flavors. Spices can be finely chopped for better effect, but they need to be washed off before frying the meat to prevent burning.
- Pork loin: 1 kg
- Dill: 3 stems
- Rosemary: 3 stems
- Juniper berries: 12 pieces
- Bay leaf: 1 piece
2
Marinate the pork and remove the spices while keeping the oil, heat the pan, salt the pieces of pork loin and fry them for three minutes on each side. Place the meat in an oven preheated to 180 degrees for five to seven minutes.
- Pork loin: 1 kg
- Vegetable oil: 50 ml
- Salt: to taste
3
In the same oil, reduce the heat and lightly sauté the onion, add the sliced cucumbers, cook for two to three minutes, season with pepper, and if desired, make the garnish's flavor milder by adding sour cream.
- Vegetable oil: 50 ml
- Onion: 1 head
- Pickled cucumbers: 400 g
- Ground black pepper: to taste
