Homemade dried pork tenderloin

Last Updated on October 1, 2024

Pork tenderloin coated in herbs, sugar, salt and pepper, dried in the fridge in a clean cotton cloth.

Ingredients:

500 g or more of whole pork loin 1.5 kg sea salt 1 kg of crystal sugar ground red pepper (classic black pepper or a mixture of coloured peppers can also be used) rosemary thyme clean cotton cloth

Procedure:

1. Clean the tenderloin of any residual fat, then dry it thoroughly with, for example, a paper towel (do not wash the meat, it would draw water and later all the flavour would leak out)
2. Sprinkle half of the salt-sugar mixture on a cloth, sprinkle the tenderloin generously with ground pepper and coat it thoroughly in the herbs 4. Place it on the cloth with the mixture and sprinkle the other half of the salt-sugar mixture so that the tenderloin is completely covered, wrap it with the cloth and put it in the fridge
5. Leave it in the fridge for about 7 days, check it regularly, if the towel is wet, replace it with another dry towel
6. Cut the finished “dried” tenderloin into thin slices with a sharp knife and serve.

Recommendation:

We can weigh down the meat, it will let in even more water.