Pork salad is a complete lunch. Video

In this recipe, the taste of meat is successfully complemented by an exquisite sauce, as well as a delicate vous of French brie cheese.

You will need: – 500 g boneless pork fillet; – 200 g of brie cheese; – 1 lemon; – 1 red onion; – a large bowl of lettuce; – 300 g of red cabbage; – 1 small beet; – 1/4 Art. dry white wine; – vegetable oil; – balsamic vinegar; – salt and freshly ground black pepper.

Separate the bone with a little meat from the pork piece. Cook the broth from it, it will later be used to make the sauce. Fill the remaining meat with squeezed lemon juice, salt and pepper and leave to marinate for at least 30 minutes in a cool place, for example, in the refrigerator.

Heat vegetable oil in a skillet. Fry a piece of marinated pork in it for 8-10 minutes. Then place the meat in a preheated oven and cook for 15 minutes. It should be juicy but well baked.

Wash and dry the lettuce leaves. Cut the cabbage into strips, boil the beets, peel and cut into cubes. Peel and chop the onion. In a separate container, mix half a glass of pre-cooked broth, onion, wine and heat. Cut off the moldy crust from the brie cheese and add to the wine and broth. Wait for the cheese to melt and remove the sauce from the stove.

Serve the salad. Place thinly sliced ​​pork fillet on the lettuce leaves, then cabbage and beets. Pour the cheese sauce over the salad and add a few drops of balsamic vinegar.