Usually pastrami is prepared from chicken or Turkey breast. The site has wonderful recipes for this dish of poultry. But I want to assure you that pork tenderloin pastrami turns out no worse. And maybe even tastier! Soft, fragrant and very juicy.
Dissolve salt in cold water. Put the tenderloin in a saline solution. Soak for 3 hours.
Then dry the meat on a towel.
Turn the oven to the maximum temperature-250-270 degrees. Let it warm up for now. It should warm up for at least 20 minutes.
Now mix the crushed garlic, pepper, dill, coriander, add vinegar and oil. RUB to a smooth paste.
RUB the meat with the resulting fragrant paste and spread on baking paper.
Now tightly wrap first in paper and then in foil. Spread on a baking sheet. Put into the oven. Exactly through 10 minutes turn off. The oven should not be opened while it is warm. The meat itself comes to preparedness. The main thing - not to disturb him! (And better to cook pastroma the evening off and forgot! And in the morning... Delicious sandwich with fragrant and juicy meat is ready! And no, sausage is not necessary!)