Pork tenderloin prepared like cured beef, with salt, sugar, pepper, and time. It can be used in a pork tartare or even in a soup!
The amount of curing mixture is calculated according to the weight of the meat, so if your pork tenderloin does not weigh what is indicated in the recipe, you can consider 3% of the curing mixture for the weight of your meat. And the mixture takes 60% salt, 30% sugar, and 10% ground black pepper.
Combine 18 g of salt and 9 g of sugar in a bowl
Add 3 g of ground black pepper and mix until homogeneous. The curing mixture is ready
Trim and remove the silver skin from 1 Kg of pork tenderloin
Cut the trimmed tenderloin into 3 equal pieces
Spread the curing mixture all over the meat
Transfer the meat to a wire rack over a baking tray. Refrigerate uncovered for 3d until cured. The pork is cured
Get creative with this great ingredient!
Yield 4 portions
Pork Tenderloin1 kg
Ground Black Pepper3 g