Pork Pastrami Recipe
My version of cooking pork pastrami. There are many 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 meet me))) Cooking time excluding marinating and cooling of meat.
Servings 8
Cook Time 40 minutes
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
Instructions
- Clean the fillet from the films, wash, dry. I cut the thin ends, but you don't have to.
- Dilute 1 teaspoon of salt in the milk and put it in the tenderloin for 3-4 hours.
- Finely chop the garlic, add pepper, cardamom, herbs of Provence, dill. Add salt to taste.
- Pour in the oil and balsamic, mix thoroughly. I took olive oil, but it doesn't matter.
- Place the tenderloin on baking paper.
- Brush with the prepared mixture on all sides.
- Wrap it up.
- Wrap it up 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 it cools down.
- Cooled down. That's what we have!