Salt Cured Pork Tenderloin Recipe

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Salt equalization time: 12 to 24 hours, Curing time: 10 days to 2 weeks COOK TIME
30 min PREP TIME
6 ounces cured meat SERVINGS

Ingredients

  • 1 pork tenderloin (about 1 pound, 454 g; about 12 oz., 340 g after trimming)
  • Kosher or sea salt
  • 1 tablespoon Aleppo pepper

Directions

  • 1. Trim any obvious fat away from the exterior of the tenderloin. Cut off the tapering ends, forming a uniform thickness.
  • 2. To calculate the correct amount of salt, weigh the trimmed tenderloin and multiply the weight by 3% (Example: 340 g × .003 = 10 grams salt). Using volume (tablespoon) measurements can lead to oversalted meat; use a scale. Rub the salt into the meat well, using the heel of your hand. Place the meat on a rack set over a baking sheet and refrigerate, uncovered, for 12 to 24 hours.
  • 3. Knock off any apparent salt. Do not rinse. Truss the tenderloin, tying it off every inch, keeping the string snug, and ending with a long piece of twine to suspend the meat as it cures. Weigh the tenderloin in grams and make a note of the starting weight and the goal weight, which is 30 percent less. (Starting weight × 0.7 = ending weight).
  • 4. Spread the pepper out on a board and roll the trussed meat in the pepper until it is entirely coated, including the ends.
  • 5. Hang the tenderloin in your curing space for 10 days to 2 weeks, checking in on it every day. Check the weight after 10 days. When the tenderloin feels firm, with a slight give, and is near or at the ending weight, it is ready to enjoy.
  • 6. Slice the tenderloin into thin coins and serve.
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This simple Salt Cured Pork Tenderloin recipe is a great entry to salt curing meat. Use it to spice up your charcuterie board or grate over pasta or eggs.

Cured Pork Tenderloin

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