Entrecote in a pork pan

Delicious, juicy, soft, spicy, for dinner for the family! A pork entrecote in a frying pan will surely appeal to many, because it turns out to be unusually juicy and fragrant. Serve it on a festive table, for a romantic dinner, with a glass of red wine and a salad of fresh vegetables!

nasstin

The author of the recipe

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Pork

400

Cognac

Table salt

to taste

Ground black pepper

to taste

Rosemary dry

0.5

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 13 g

Fats 65 % 24 g

Carbohydrates 0 % 0 g

298 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to fry pork entrecote in a frying pan? Prepare the products according to the list. Choose high-quality meat. If necessary, defrost it in advance. The thickness of the entrecotes should be approximately 15 mm. You can replace cognac with rum or whiskey. Take any vegetable oil, but refined.
Step 2:
Wash the meat, dry it well and transfer it to a well-heated frying pan with vegetable oil. Fry the meat for 3-4 minutes on high heat.
Step 3:
Flip the meat entrecotes to the other side.
Step 4:
Salt each piece.
Step 5:
Pepper.
Step 6:
If you wish, you can add some aromatic herbs, I added a little rosemary - it fits perfectly with this dish. Fry the meat for another 2-3 minutes.
Step 7:
Pour cognac into the pan.
Step 8:
Bring the liquid contents of the pan to a boil, wait 1 minute.
Step 9:
Turn off the stove, cover the pan with a lid and leave it to rest for 5 minutes.
Step 10:
After that, serve the entrecote hot, sprinkling it with fresh chopped herbs. As a side dish, we like to serve fried potatoes with it. But absolutely any vegetables, fried, boiled, baked, raw, pickled, as well as salads, will fit here.
Step 11:
Bon appetit!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.