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Print Recipe
Pork Pastrami Recipe
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
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Clean the tenderloin from the films, wash, dry. I cut the thin ends, but you don't have to.
    Clean the tenderloin from the films, wash, dry.
I cut the thin ends, but you don't have to.
  2. Dilute in milk 1 teaspoon of salt and put it in the tenderloin for 3-4 hours.
    Dilute in milk 1 teaspoon of salt and put it in the tenderloin for 3-4 hours.
  3. Garlic finely chop, add to it pepper, cardamom, herbes de Provence, dill. Salt to taste.
    Garlic finely chop, add to it pepper, cardamom, herbes de Provence, dill. Salt to taste.
  4. Pour in the oil and balsamic, mix thoroughly. I took olive oil, but it does not matter.
    Pour in the oil and balsamic, mix thoroughly. I took olive oil, but it does not matter.
  5. Lay the tenderloin on baking paper.
    Lay the tenderloin on baking paper.
  6. Coat with the prepared mixture on all sides.
    Coat with the prepared mixture on all sides.
  7. Wrap.
    Wrap.
  8. Wrap it again, now in foil.
    Wrap it again, now in foil.
  9. 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.
    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.
  10. The cooled. That's what we've got!
    The cooled.
That's what we've got!

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