Vešalica svinjski file (Grilled meat skewer pork fillet)

Sastojci (za 2 osobe): 400 g svinjskog filea, za marinadu - 2 kašike maslinovog ulja, 2 čena belog luka (sitno seckana), 1 kašičica dimljene paprike u prahu, so po ukusu, biber po ukusu, 1 kašičica sušenog ruzmarina ili timijana, jos - 100 ml belog vina ili pileće supe, 2 kašike neslanog putera, limun za serviranje.

Priprema:

1. File od svinjetine očistiti od žilica i preseći po dužini da bude debljine oko 3–4 cm. Lagano ga posoliti i pobiberiti.

Marinada

2. U činiji pomešati maslinovo ulje, sitno seckani beli luk, dimljenu papriku i ruzmarin ili timijan. 

3. Utrljati marinadu u file i ostaviti da odstoji najmanje 60 minuta (može i duže u frižideru za intenzivniji ukus).

4. Zagrejati tiganj sa maslinovim uljem, na srednjoj temperaturi (4) ili srednje visokoj (5) i kratko prepržiti file sa svih strana dok ne dobije lepu zlatno-smeđu koricu (oko 2–3 minuta po strani).

5. Prebaciti file u pleh i staviti u prethodno zagrejanu rernu na 180 °C i peći 15–20 minuta, zavisno od debljine, dok unutrašnja temperatura mesa ne bude oko 63 °C (145 

°F).

6. Tokom pečenja, možete prelivati meso sa vinom ili pilećom supom radi sočnosti.

7. Izvaditi file i ostaviti da odmori 5-7 minuta pre sečenja – tako će meso ostati sočno.

8. Seći na tanke šnite i preliti sa malo putera ili soka od pečenja. 9. Po želji, dodati nekoliko kapi limuna za osvežavajući ukus.

Posluzivanje

Prilog može biti peceno povrce, krompir pire ili sveža salata.

Ingredients (for 2 people): 400 g of pork fillets, for the marinade - 2 tablespoons of olive oil, 2 cloves of garlic (finely chopped), 1 teaspoon of smoked paprika powder, salt to taste, pepper to taste, 1 teaspoon of dried rosemary or thyme, also - 100 ml of white wine or chicken soup, 2 tablespoons of unsalted butter, lemon for serving.

Preparation:

1. Clean the pork fillet from the veins and cut it lengthwise so that it is about 3-4 cm thick. Lightly salt and pepper it.

Marinade

2. Mix olive oil, finely chopped garlic, smoked paprika and rosemary or thyme in a bowl.

3. Rub the marinade into the fillets and let it rest for at least 60 minutes (it can be longer in the fridge for a more intense taste).

4. Heat a frying pan with olive oil, on medium temperature (4) or medium high (5) and briefly fry the fillets on all sides until it gets a nice golden-brown crust (about 2-3 minutes per side).

5. Transfer the fillets to a tray and place in a preheated oven at 180 °C 356 °F) and bake for 15–20 minutes, depending on the thickness, until the internal temperature of the meat is around 63 °C (145

°F).

6. During roasting, you can pour wine or chicken soup over the meat for juiciness.

7. Take out the fillets and let it rest for 5-7 minutes before cutting - this way the meat will remain juicy.

8. Cut into thin slices and cover with a little butter or cooking juice. 

9. If desired, add a few drops of lemon for a refreshing taste.

Serving

The side dish can be roasted vegetables, mashed potatoes or a fresh salad.