You will need
    • For the veal chops:
    • 400 g of pork loin;
    • 1 orange;
    • a half of a lemon;
    • black pepper;
    • 1 clove of garlic.
    • For the lamb loin:
    • 500 grams of meat;
    • 1 tbsp of pomegranate juice;
    • pomegranate seeds;
    • black pepper;
    • salt;
    • 1 teaspoon of starch.
    • For pork loin:
    • 500 grams of meat;
    • 1 small onion;
    • 1 lemon;
    • vegetable oil;
    • black pepper.
Select the meat you intend to marinate. For faster preparation of suitable pork loin - less time will be spent on marinating and heat treatment. For a variety of Oriental dishes will fit the rack of lamb. The same delicacy can be called loin of lamb, which is actively used in Haute cuisine. Meat is better to buy chilled at the market. In this case, you will be able to cut as required for your dish. However, good meat of this kind can be purchased in the meat Department of some supermarkets. especially be careful when buying mutton - fat if it is yellow, that means the meat is old and tough enough. Choose only those dishes where it will be a long braised or baked.
Make a marinade. Its composition will depend on the type of meat and your taste preferences. For example, to loin a young calf squeeze the juice from the orange. A glass of juice mix with grated on a fine grater zest of half a lemon and orange, add a few sprigs of fresh or dried rosemary, and crushed garlic clove and ground black pepper to taste. Pour the mixture in the loin and refrigerate for five to six hours. After marinating the meat lightly fried and then baked in the oven with potatoes.
Lamb is well suited pomegranate marinade. Because to make your own pomegranate juice may be difficult, buy ready, but always natural and without sugar. Have loin into individual pieces so one piece had more than one rib bone. Pepper the meat and pour the pomegranate juice so that it covers the pieces completely. Leave it like this for 2-3 hours. Then fry the chops in vegetable oil and bake in the oven at 200 degrees for 5-10 minutes until tender. Of the remaining marinade, prepare the sauce. Boil juice and add a little starch for density and pomegranate grains. Add salt and pepper to taste.
Pork loin marinate in the lemon juice. To do this, add to it an equal amount of vegetable oil, sliced onions and freshly ground black pepper. To this mixture place the pork loin and leave it on for a couple of hours. Then it can be prepared according to standard recipe - fry first and then bake. Also, instead of baking it to simmer in the pan until cooked.