My version of cooking pork pastrami. There are a lot of similar recipes, but this one, with all the nuances, is my favorite, perhaps it will become a favorite for some of you, dear Chefs! Please come and get acquainted))) preparation Time excluding the marinating and cooling meat.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 4 pieces Pork tenderloin
- 0,5 liter Milk
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Balsamic
- 4 cloves garlic
- 1 teaspoon Pepper mixture
- 2 tablespoons Seasoning (Provence herbs)
- 2 tablespoons Dill
- 1/2 teaspoon Cardamom
Ingredients
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Instructions
- Clean the tenderloin from the films, wash, dry. I cut the thin ends, but you don't have to.
- Dilute in milk 1 teaspoon of salt and put it in the tenderloin for 3-4 hours.
- Garlic finely chop, add to it pepper, cardamom, herbes de Provence, dill. Salt to taste.
- Pour in the oil and balsamic, mix thoroughly. I took olive oil, but it does not matter.
- Lay the tenderloin on baking paper.
- Coat with the prepared mixture on all sides.
- Wrap.
- Wrap it again, now in foil.
- Place on a baking sheet and place in a preheated 250 degree oven for 20-25 minutes. Turn off the oven and leave the meat in it until cool.
- The cooled. That's what we've got!
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