Salt pork tenderloin with macerated plums and perfect harmony recipe
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Total: 30 min Diners: 2
Many times, with recipes as easy as this salt pork loin, we have to work much more on the garnishes and harmonies and also its exact point of cooking to get a truly brilliant dish.
Ingredients
Top quality Iberian pork loin, 350 g approx Coarse salt for baking, 1 kg Oregano, tarragon, cumin, rosemary….c/s (to taste) Black pepper, 2 tablespoons Salt, a pinch Honey vinegar, 2 teaspoons Red plums, 3 u Yuzu Ponzu (or soy sauce + lemon juice), 1 teaspoon Extra virgin olive oil, 1 teaspoon Peppermint, 3 leaves Carramimbre Crianza ‘17, 1 Bottle
On this occasion, and although it can be done without it, I recommend using a meat thermometer that can be pricked in the piece during cooking and warns you when the heart of the product reaches 58ºC (these gadgets are very cheap and do not bulge) although the good thing about making a small piece is that in 20 minutes you can be sure that it will be like this. We will thus obtain a pinkish, tender and juicy heart, which by using a top quality Iberian pork is perfectly healthy (yes, the pork that can not be eaten raw is the pork of dubious origin / quality) and that will enter into harmony with the wine proposed for today’s feast: the Carramimbre Crianza ‘17 which also complements perfectly with the macerated plums, so in season now and so simple to prepare.
Step 1
Preheat the oven to 210ºC and place a layer of coarse salt on the tray where we are going to bake the salt pork loin.
Step 2
Baste the pork tenderloin with the herbs and spices to taste and the black pepper, on all sides so that it forms a layer with respect to the coarse salt with which we are going to cover it. Place on top of the salt in the tray and finish covering it completely. Bake for about 20 minutes until the heart of the product marks 58-60ºC.
Step 3
While the loin is baking, prepare the garnish by peeling the plums and cutting them into pieces. In a bowl season with the salt, black pepper, honey vinegar and ponzu. The ponzu is a Japanese sauce that mixes soy sauce and yuzu juice, a very aromatic citrus fruit, so if you do not have it, just change it for soy sauce with lemon juice and a little lemon zest. Set aside.
Step 4
Once the tenderloin is ready, remove it from the salt pan and carefully remove all the salt from the outside, using spoons and pieces of paper, having covered it with herbs will make it easier. For this version of the salt pork tenderloin we will not wait for a hard layer of salt to form and break and the perfect piece will come out of its interior because if we did so, the pork would be overcooked.
Step 5
Sliced the pork loin and serve it on a plate with some macerated plums, drizzle some of the plum juice over the meat and also with a drizzle of extra virgin olive oil. Finish with some mint leaves and serve with a glass of Carramimbre Crianza’17 on the side, an intense and spicy cherry-colored wine that will perfectly accompany our salt pork tenderloin.
