Recipe for: Pork tenderloin with onion and pickled cucumber - photo 1
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Recipe for: Pork tenderloin with onion and pickled cucumber

Snacks Regional Cuisine of Poland 15 min Medium 2 wyświetleń ~4.52 PLN * - (0)
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Description

A modern Polish version of tartare made with pork loin — tender, lean pork meat — served with finely chopped onion and pickled cucumber for a fresh acidity. The dish combines the texture of finely chopped pork loin, the crunch of cucumber, and the sharpness of raw onion, while mustard and oil bring everything together in a creamy yet light emulsion. This is a suggestion for an elegant snack for gatherings, parties, or tastings; it pairs well with good rustic bread and small pickles. Important: pork loin tartare is a dish made with raw meat — use only fresh meat from a trusted butcher and maintain hygiene standards.

Ingredients Used

Ingredients (10)

Servings:
4
  • Pork loin 400 g
  • Onion 1 szt. (~150 g)
  • Pickled cucumber 1.5 szt. (~150 g)
  • Mustard 30 g
  • Rapeseed oil 30 g
  • Country bread 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Chicken egg 1 szt. (~60 g)
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~4.52 PLN (1.13 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Safety and cooling: just before cutting, place the pork loin in the freezer for 30–40 minutes (temperature about -10 to -15°C) — not completely frozen, it should be slightly firm. This will make it easier to cut the meat into very small cubes. Remove the meat and keep it chilled until cutting.

Ingredients: pork loin
Use a freezer with a temperature control or the coldest part of the freezer. Do not freeze the meat completely — it should remain a piece that can be sliced. If you do not want to use raw pork, consider substituting with beef tenderloin or buy meat labeled for raw consumption.

Preparation of toppings

2

Peel the onion and chop it into small cubes: cut it in half, trim the ends, lay it flat and slice it into thin strips, then into small cubes. If you want to soften the sharpness of the onion, place the chopped onion in a bowl of cold water for 5–10 minutes, then drain and dry on a paper towel. Drain the pickled cucumber from the juice, cut it in half lengthwise and remove the hard ends, then chop it into small cubes — the size of the cubes should be similar to that of the onion.

Ingredients: Onion, Pickled cucumber
Use a sharp chef's knife and a cutting board. Small, even pieces give the tartare a nice texture. When draining the cucumbers, you can gently squeeze them to avoid excess liquid in the mixture.

Chopping the meat

3

Slicing the pork loin: place the slightly chilled pork loin on the cutting board. First, cut it into thin slices across the grain, and then cut the slices into thin strips. Keep the knife close to the board and make even cuts. Then gather the strips and chop them into very small cubes — aim for pieces about 2–3 mm. If you want a smoother consistency, repeat the chopping until the pieces are very fine, but avoid blending in a food processor (too fine will turn into a paste).

Ingredients: pork loin
Use a large, very sharp chef's knife. Keep your fingers curled in a 'claw' to avoid cuts. This step is crucial for the texture — the meat should be finely chopped, not minced.

Mixing the tartare

4

In a large bowl, combine finely chopped meat, diced onion, and pickled cucumber. Add mustard and rapeseed oil. Sprinkle with salt and freshly ground pepper. Gently mix with a clean spoon or by hand, so that the ingredients combine, but the meat does not become mushy. Taste a small sample; if the flavor is too sour or sharp, add a little oil. The consistency should be firm, slightly sticky, but not wet.

Ingredients: pork loin, Onion, Pickled cucumber, Mustard, Rapeseed oil, Salt, Black pepper
Use a metal or glass bowl and a wooden spoon or silicone spatula. Stir gently — overmixing will make the tartare rubbery. If the mixture is too loose, add another teaspoon of mustard.

Shaping and Serving

5

Shape the tartare: on a plate or serving board, use a metal ring (about 7–8 cm in diameter) or shape the portion more tightly with your hands dampened with water. Fill the ring to the edge and gently press down with a spoon. If using an egg, carefully separate the yolk from the white and place the yolk in a small indentation in the center of each portion. Garnish with parsley leaves. Serve with toasted country bread on the side.

Ingredients: country bread, Parsley, pork loin
If you don't have a ring, shape the portions with a wet spoon. To present the yolk nicely, serve it in a separate glass and place it just before serving. Additionally, you can add parsley for freshness.

Serving and Safety

6

Serve immediately, within a maximum of 30 minutes after preparation. Remind guests about the raw meat and raw eggs. If someone is concerned about the raw product, offer an alternative: briefly sauté thin slices of pork loin in a pan (1–2 minutes on each side) or prepare a version based on smoked salmon.

Use cold plates for serving to keep the tartare fresh for longer. Do not serve tartare with raw meat to individuals with weakened immune systems.

Cleaning and Storage

7

Immediately wash the cutting board and knife used for cutting raw pork in hot soapy water. Store any remaining tartare in an airtight container in the refrigerator for up to 24 hours; however, it is best consumed immediately. Do not freeze the prepared tartare.

Ingredients: pork loin
To wash, use a sponge with antibacterial liquid and hot water. If you plan to store the meat before preparation, keep it in the coldest part of the refrigerator (about 2–4°C).

Fun Fact

💡

Tatar is a dish known in many cultures; in Polish tradition, beef is more commonly used, but in some regions, pork variants have appeared as local reinterpretations, combining available meat with pickles and mustard.

Best for

przyjęcie degustacja spotkanie towarzyskie

Tips

🍽️ Serving

Serve the tartare very chilled, on cool plates. Lightly toast slices of bread and serve them on the side, do not place them on the tartare right away so that everyone can assemble their portion themselves. For elegance, add thin slices of fresh radish or a few drops of rapeseed oil on top.

🥡 Storage

Store the prepared tartare in the refrigerator in an airtight container for a maximum of 24 hours. Do not freeze the prepared tartare. Wash all surfaces and tools used for raw meat immediately after preparation.

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