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Dried Pork Tenderloin

Another ancient French recipe. Delicious pork tenderloin as appetiser or ingredient in your salad. This recipe requires at least two, or three weeks waiting before you can taste it.

Preparation time 10 minutes .. Cooling 15 hours .. Growing ripe 3 weeks .. Durability 6 months if you can resist

INGREDIENTS .. 1 piece

  • 1 pork tenderloin
  • 500 g coarse salt
  • ground black pepper
  • Provencal herbs or your own mix


Put half the salt on the bottom of a plastic box. Place the pork tenderloin and cover with the remaining salt. The meat must be well wrapped in its layer of salt. Put in the refrigerator for 15 hours. Do not skip this time, otherwise it will be too salty.

Remove the meat from the salt, rinse with water. Wipe it well. Sprinkle with pepper and herbs on the meat side.

Place the pork tenderloin on a clean cloth. Pack it and keep it in the sharper drawer of your refrigerator. This is the least humid part

Now: 2 weeks minimum, best 3 weeks wait and you can enjoy.

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