Julienne with Pork, in Bread
by Editorial Staff
We will cook an unusual julienne – pork, with onions, béchamel sauce and cheese. The presentation of julienne will also differ from the classic – not in cocotte makers, but in a bread pot.
Ingredients
- Black round bread – 1 pc.
- Pork (tenderloin without bone) – 700 g
- Hard cheese (grated) – 100 g
- Bulb onions – 2 pcs.
- Parsley (greens) – 3-4 branches
- Vegetable oil – 2-3 tbsp
- Salt to taste
- Ground black pepper – to taste
* - For the béchamel sauce:
- Butter – 3 tbsp
- Flour – 2 tbsp
- Milk – 300 ml
- Salt to taste
- Pepper black pepper – to taste
Directions
- We prepare products for pork julienne.
- Peel the onions from the top husk and cut into thin half rings.
- In a frying pan with the addition of vegetable oil, fry the onion for 3-4 minutes, until soft. Set the bow aside.
- Cut the meat into thin strips. No need to beat off the meat, boneless tenderloin is very tender and soft meat.
- In the same pan where the onions were fried, fry the meat for 10-15 minutes, until all the liquid that was released from the meat boils off.
- Add fried onions to the meat in a frying pan.
- Cooking béchamel sauce. Put butter in a saucepan. Melt it over moderate heat.
- Add all the flour to the melted butter.
- We put the saucepan on the fire and, stirring constantly, mix the flour and butter.
- Add all the milk to the saucepan, salt and pepper to taste. Cook the béchamel sauce, stirring constantly, until it becomes thick, like sour cream.
- Add the béchamel sauce to the pan to the meat and onions. Salt and pepper everything to taste. Put the julienne on the stove and simmer for another 2-3 minutes over medium heat.
- My greens and chop finely.
- Cut off the top from round bread and remove the pulp inside to make a bread pot.
- We spread the meat with onions and bechamel sauce in the bread.
- Sprinkle with grated cheese. Cover the bread stuffed with the cut top.
- We bake julienne in a bread pot in the oven at 180 degrees for 30 minutes.
- Before serving, sprinkle with chopped herbs julienne (julienne) with pork.
- Serve whole meat julienne in bread, then cut it like a cake into portions or lay out the filling on plates and then break the bread.
Bon appetit!
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