Composition / ingredients
Step-by-step cooking
Step 1:
Clean the pork tenderloin from films and excess fat. Cut into pieces, slightly flatten with your fingers.
Step 2:
Pepper with freshly ground pepper, grease the frying pan with oil and fry from 2 sides until half-cooked.
Step 3:
Beat eggs, add milk, beat lightly, add flour, mix until smooth.
Step 4:
For the marinade, punch garlic through a press, add soy sauce, if desired, you can add crushed ginger. Melt the butter. Grease the baking pans completely with butter and pour about 1 tsp of melted butter on the bottom. The form should be sent to a preheated 230 C oven so that it warms up and the oil boils. Put a piece of meat in each mold, pour marinade to taste, if desired, you can add a piece of cream cheese.
Step 5:
Pour the egg mixture into a baking dish (no more than 1/2 the height of the mold), bake in a preheated oven to 230 C until golden brown for 10 to 15 minutes (depends on the characteristics of your oven). Do NOT open the oven door, otherwise the puddings will fall off! You can bake puddings without filling, fry the meat, pour marinade, cover with foil until it ripens while baking puddings, serve separately! Finita!Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Herb mixture - 259 kcal/100g
- Pork fillet - 264 kcal/100g
