Welcome to a taste of pure comfort and nostalgia with Myaso po-Frantsuzski, or "Meat, French-Style." Don't let the name fool you; this beloved dish has very little to do with France and everything to do with cozy, festive meals in Eastern Europe. It's a go-to centerpiece for family gatherings and celebrations, cherished for its simple preparation and incredibly satisfying results. Imagine tender pork medallions baked to perfection under a savory layer of onions, a creamy topping, and a bubbling, golden crust of cheese. It's a hearty, flavorful, and foolproof recipe that is sure to become a new favorite in your home.
Myaso po-frantsuzski with sour cream and cheese.
Ingredients for Myaso po-Frantsuzski with Sour Cream and Cheese
- 600 g lean pork tenderloin
- 100 g yellow onion
- 50 g Maasdam cheese
- 50 g smetana (a type of Eastern European sour cream)
- 1 teaspoon each of sweet paprika powder and Herbes de Provence mix
- 2 garlic cloves
- 1/2 chili pepper (optional)
- olive oil
- dry white wine
- salt and ground black pepper
How to Make Myaso po-Frantsuzski with Sour Cream and Cheese
Trim any films and excess fat from the pork tenderloin. Slice the meat into one-and-a-half-centimeter thick pieces. Place the meat on a cutting board and gently tenderize with a meat mallet. There’s no need to pound it thin, just a light tapping will do.
Slicing the pork into one-and-a-half-centimeter thick pieces.
Sprinkling a level teaspoon of sweet paprika powder and Herbes de Provence mix.
Placing onion and chili on top of the meat.
Place the pork in a baking dish. Press two garlic cloves through a garlic press over the meat. Sprinkle with one level teaspoon each of sweet paprika powder and a dry Herbes de Provence mix. Season with salt to taste. Drizzle with 2-3 tablespoons of olive oil. Mix the meat with the spices right in the dish. Arrange the pieces in a single layer, leaving a little space between them.
Cut the onion into large wedges or thick rings. Remove the seeds from half a chili pepper and chop it finely. Place the onion and chili on top of the meat. If you don’t like spicy food or are cooking for a family with children, you can omit the chili.
Spreading thick sour cream over the onions.
Spread a thin layer of thick smetana (a type of Eastern European sour cream) over the onions.
Grating Maasdam cheese on a fine grater.
Finely grate the Maasdam cheese. You can also add a little grated Parmesan to enhance the savory flavor.
Baking for 50 minutes, then removing the paper.
Pour half a glass of dry white wine into the dish. Cover the dish with parchment paper, leaving an opening for steam to escape. Preheat the oven to 165°C (325°F). Place the dish in the preheated oven. Bake for 50 minutes, then remove the paper. Increase the oven temperature to 200°C (400°F). Continue baking for about another 10 minutes until done. Towards the end, you can turn on the broiler/grill for a couple of minutes to get a golden-brown cheese crust. Cooking time may vary depending on the quality of the meat, so it might take a little longer.
Serve the Myaso po-Frantsuzski with boiled or mashed potatoes. A fresh vegetable salad, fresh bread, and aromatic herbs will complement the dish perfectly. This meat dish is suitable for both a Sunday dinner and a festive holiday table.
And there you have it—a dish that's as rich in flavor as it is in culinary history. Serving Myaso po-Frantsuzski is about more than just a meal; it's about bringing a tradition of warmth and hospitality to your table. Feel free to experiment with different cheeses or add mushrooms for an extra layer of flavor. No matter how you serve it, this French-Style Baked Pork is guaranteed to gather everyone around the table for a memorable and delicious experience. Enjoy every savory bite!
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