Dry Cured Pork Tenderloin Recipe

Listing Results Dry Cured Pork Tenderloin Recipe

WEBFeb 9, 2018 · This loin was about 3 and a half inches thick so I let it wet-cure for about 3 weeks. Dry-curing. The Fridge phase. Remove the …

Reviews: 23
Estimated Reading Time: 7 mins

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WEBJun 21, 2021 · If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc. Mix the salt, the Cure #2, the garlic poweder …

Rating: 5/5(6)
Total Time: 2880 hrs
Category: Appetizer, Dinner, Lunch
Calories: 66 per serving
1. Trim the meat into a uniform shape.
2. Weigh the meat in grams. Calculate how much of each ingredient you will need. If the pork loin wighs 1,650 grams, you will need 27.5 x 1.65 = 45.4 grams of salt, etc.
3. Mix the salt, the Cure #2, the garlic poweder and the black pepper together and apply evenly to the meat. Place the meat and all the extra salt and pepper in a Ziploc bag and expel as much air as possible. Better yet, vacuum seal.
4. Refrigerate for 14 days flipping the bag daily or so.

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WEBMay 1, 2021 · Welcome back. Today we are making a dry cured Calabrian pork tenderloin. This is a great project especially if you are just getting started with dry curing

Author: 2 Guys & A Cooler
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WEBNov 4, 2022 · Combine the salt, Cure #1, black pepper, sage, and coriander in a small bowl. Rub the dry cure mix evenly on all sides of the pork loin. Evenly apply pressed garlic. Place the meat into a Ziploc or …

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WEBPat the pork tenderloin dry with paper towels. Drizzle with olive oil and be sure it is completely covered. Mix the spices together, sprinkle and rub generously over the pork. Bring the smoker to a temperature of 225 …

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WEBStep 1. Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay …

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WEBMar 7, 2020 · Refrigerate for 24 to 48 hours, uncovered. Preheat the smoker to 225F - 250F. Smoke the tenderloins over cherrywood smoke until the internal temperature reaches 145F, about 1.5 hours. Remove …

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WEBPlace the Pork Tenderloin (1 lb) on a baking sheet and rub Olive Oil (1 Tbsp) over it with your hands. Sprinkle spice mixture over the pork and rub it in. There should be enough …

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WEBStir in the leaves. Cook for 3 minutes. Stir in the raisins, garlic, and remaining 1 tablespoon broth. Cook, covered, for 1 to 2 minutes, or until the greens are wilted. Meanwhile, lightly spray a separate heavy large skillet …

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WEBMar 13, 2023 · Preheat oven to 325 degrees F. Heat a grill or grill pan over very high heat. Once the grill is hot, place the tenderloins on the hot, greased grill and sear over high heat, rotating the meat every 1-2 …

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WEBMay 27, 2019 · Instructions. Preheat oven to 180C/350F. Mix Sauce ingredients together. Mix Rub ingredients then sprinkle over the pork. Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and …

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WEBHealthier recipes, from the food and nutrition experts at EatingWell. Golden Baked Pork Cutlets. 35 mins. Mustard-Maple Pork Tenderloin. 45 mins. Arugula Salad with …

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WEB1. 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 …

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WEBOct 11, 2023 · Set the smoker to 225ºF and preheat for 15 minutes. Place the pork tenderloins on the grill grates of the smoker and close the lid. Smoke for 1 ½ to 2 hours until the internal temperature of the pork

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WEB1. Remove pork loin from wrapper, wash and dry. 2. Remove fat and sinewy, trim loin for shape. 3. Weigh loin and record weight. 4. Calculate salt amount base

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WEBJun 1, 2020 · Coat each piece with a simple spice rub. Sear the pork in a hot pan until nice and brown then move it to a baking dish. Deglaze the pan with some beef stock then pour this tastiness (and some apple cider …

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WEBOct 5, 2023 · Pat the tenderloins dry with paper towels and place them on a rimmed baking sheet or platter. In a small bowl, whisk together 6 tablespoons olive oil, garlic, thyme, honey, mustard, salt and pepper. …

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