Pork Baked with Mushrooms and Tomatoes
Main Dishes • European
Description
Enjoy your meal!
Ingredients
- Pork Blood 30 oz
- Tomatoes 2 pieces
- Pickled Chanterelles 5 oz
- Onion 1 piece
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
- Fresh basil leaves to taste
- Khmeli-suneli to taste
- Butter 1 tablespoon
- Cheese Spread 10 oz
- Herbes de Provence to taste
Step-by-Step Guide
Step 1
Cut the pork into portions. Add all the spices, crush the garlic through a garlic press, and rub everything into the meat.
Step 2
Separate the mushroom caps from the stems and cut them in half to create two circles from each mushroom. Sauté the mushroom caps in butter over high heat for a couple of minutes until a light golden crust forms. This will evaporate some moisture from the mushrooms and enhance the flavor. Remove to a plate. Finely chop the remaining mushroom stems and sauté them with the onion in the same butter.
Step 3
For the tomatoes (we need 2 large ones), remove the skin by pouring boiling water over them, after which the skin can be easily removed. Slice them into rounds.
Step 4
Place the meat on a baking sheet, top with the sautéed onion, then the mushroom caps and tomatoes.
Step 5
Put it in a preheated oven at 390°F for 30 minutes. (Cover loosely with foil on top)
Step 6
Remove the foil, sprinkle with grated cheese, and leave for another 15 minutes. After that, turn off the oven and let it rest a bit.
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