Pork Tenderloin Pastrami Recipe
Usually pastrami is made from chicken or turkey breast. There are wonderful recipes for this poultry dish on the website. But I want to assure you that the pork tenderloin pastrami turns out no worse. And maybe even tastier! Soft, fragrant and very juicy.
Servings 8
Prep Time 10 minutes
Cook Time 90 minutes
Ingredients
- 700 gram Pork tenderloin
- 3 tablespoons Salt
- 1 liter Water cool
- 0,5 teaspoon Red hot pepper (ground)
- 0,5 teaspoon Coriander (ground)
- 3 cloves Garlic
- 0,5 tablespoon Khmeli-suneli
- 0,5 tablespoon Vinegar (3%-6%)
- 2 tablespoons Olive oil
- 0,5 teaspoon Dill dry
Instructions
- Dissolve the salt in cold water. Put the tenderloin in a saline solution. Soak for 3 hours.
- Then dry the meat on a towel.
- Preheat the oven to a maximum temperature of 250-270 degrees C. Let it warm up for now. It should warm up for at least 20 minutes. Now mix the chopped garlic, pepper, dill, coriander, add vinegar and oil. Rub until smooth.
- Rub the meat with the resulting fragrant paste and put it on baking paper.
- Now wrap tightly first in paper and then in foil. Spread on a baking sheet. Put it in the oven. After exactly 10 minutes, turn it off. The oven should not be opened while it is warm. The meat itself comes to readiness. The main thing is not to interfere with him! And it's better to cook pastrami in the evening and forget! And in the morning... A delicious sandwich with fragrant and juicy meat is ready! And no, sausage is not needed!
- But the "unpacked" fragrant meat in the morning.
- Bon appetit!