Dried Tenderloin with Lots of Spices

TopatoTopatoДарт Вейдър4119871
11/03/2019
"The more tasty and aromatic the fillet, the more red wine you`ll drink with friends when it`s your appetizer."
Preparation30 min.
Тotal30 min.
Servings8
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  • Rating4 out of 5

Ingredients

  • pork tenderloin - 4.5 lb (2 kg)
  • salt - 2/5 cup (100 g)
  • vinegar - 3 1/3 tbsp (50 ml)
  • garlic - 5 cloves
  • savory - 2 tablespoons, crumbled
  • paprika - 3 tablespoons
  • coriander - 1/4 tablespoons, ground
  • black pepper - 1/2 tablespoon
  • cumin - 1/4 tablespoon
  • salt - 1/2 tablespoon

Preparation

Sprinkle the pork tenderloin fillets with coarse salt and leave for 24 hours to sit. The next day, wash them in a solution of water and vinegar. Leave to drain.

Mash the garlic cloves with a little salt and smear the fillets. Mix all the spices together. Roll the fillets very well in the spices.

Make holes with a needle, pass thread through them and leave to dry in a ventilated area.

Enjoy this tasty pastirma!

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