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
40minutes
Servings
8
Cook Time
40minutes
Ingredients
Instructions
  1. Clean the fillet from the films, wash, dry. I cut the thin ends, but you don’t have to.
  2. Dilute 1 teaspoon of salt in the milk and put it in the tenderloin for 3-4 hours.
  3. Finely chop the garlic, add pepper, cardamom, herbs of Provence, dill. Add salt to taste.
  4. Pour in the oil and balsamic, mix thoroughly. I took olive oil, but it doesn’t matter.
  5. Place the tenderloin on baking paper.
  6. Brush with the prepared mixture on all sides.
  7. Wrap it up.
  8. Wrap it up 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 it cools down.
  10. Cooled down. That’s what we have!
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