Herb Cured Pork Tenderloin

The recipe forherb cured pork tenderloinis very simple. Trim the edges off the pork fillet. To make it more equal in diameter on both sides, this way it will dry evenly. In a loaf pan or other pan, you can use a plastic container and add a layer of salt. Place the trimmed tenderloin on the salt and cover it with salt. You want the salt to completely cover the meat. Cover everything with film or a lid and refrigerate for at least 15 hours.

After the time has passed, remove the meat from the salt, rinse and dry with a paper towel. You need to dry the meat very well, because if excess moisture remains, the tenderloin can become moldy. Mix Provençal herbs with two types of pepper, and then sprinkle the tenderloin with this mixture, literally rubbing all the spices into the meat.

The better you rub the spices, the tastier the meat will be. Wrap the prepared tenderloin in cloth or gauze, tie the ends and place in the refrigerator. While the meat is drying, it must be turned every two to three days.

Pork tenderloin cooks for at least 2 weeks on the bottom shelf of the refrigerator. After 2 weeks, remove the dried tenderloin, remove the tissue and slice thinly.