How to make baked black pepper pork fillet

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce to you the baked black pepper pork fillet. If you study it carefully, you won’t have to envy others in the future.

1. Main dish: 250g tender pork fillet, appropriate amount of chili powder, 15g garlic, 20g green onion, 20ml olive oil, 25ml brandy, 20g tomato sauce, 3g salt, 2g black pepper, 20g black pepper juice; Side dish: 200g fresh asparagus, 4 cherry tomatoes.

2.12 First smash the garlic and chop it into small pieces.

3.21 Put it into the pot of marinated pork fillet.

4. Add appropriate amount of chili powder.

5. Pour in another 25ml of brandy.

6.1212 Use salt...

7. Season with 2121 and black pepper, then rub it repeatedly with your hands to make it taste good.

8. Rub the meat evenly and pour in an appropriate amount of tomato sauce and mix well.

9. Marinate for 30 minutes.

10. Wrap the marinated pork fillet with thick cotton string, making sure it is neat and a little tight.

11. Heat olive oil in a frying pan.

12. When the oil is hot, put the tied pork fillets into the pan and fry.

14. Place the fried pork fillet on a baking tray lined with tin foil, place the baking tray in the preheated oven, and use a 180-degree heat.

15. While the pork loin is baking, you can prepare the side dishes. Boil the water in the soup pot and pour in a little salt.

16. Pour in an appropriate amount of olive oil.

17. Blanch the fresh asparagus until cooked and place on a plate for later use.

18. After the pork fillet is baked, take it out of the oven and cut the string tied with scissors while it is still hot.

19. Use a slicing knife to cut the roasted pork fillet into slightly thick slices.

20. Then, place them neatly on a plate and drizzle with black pepper sauce.

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Now don’t worry, try to make baked black pepper pork fillet according to the above introduction.