Recorte de pechuga de pollo

 

Reduce heat to low. Add evaporated milk; stir so that the brown bits are dislodged from the bottom of the pan. Add the mustard and green onions. Put the slices back in the pan. Cook, turning to coat, 1 to 2 minutes or until sauce thickens slightly. The tenderloin has excellent texture and flavor. The fillet part is softer. Recorte de pechuga de pollo  They don't have a lot of fat and they are sold everywhere. The  Porterhouse  is bigger and has more meat. Also known as tenderloin, tenderloin or sirloin. It is a cut from the center of the loin and it is very expensive. It has a great flavor and its meat is tender. It is generally 2 inches thick. Its interior when cooked is almost raw and quite juicy. Pork is a meat product with an exceptional flavor, versatile and easy to prepare. It is known for its marbling and the many cutting options found on the market. Are you ready for some delicious ribs or a baked pork tenderloin. Iberian sirloin comes from the lumbar part, lodged between the lower ribs and the spine, more specifically above the kidneys and below the lower spine. It has a conical shape and is one of the finest meats of the Iberian pig. It has a low content of fats and proteins of the highest quality, rich in vitamins B3 and B1. It is the product of the Iberian pig with which more recipes have been elaborated throughout our Spanish gastronomy, using in an endless of recipes. It is served in vacuum-packed whole parts.