Cured pork tenderloin with rosemary, bay laurel and roasted shallot broth
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Recipe Yield: Total time: 1 1/2 hours, plus brining | Serves 8
Ingredients
1 1/2 pounds pork tenderloin
1/4 cup salt
1/2 cup sugar
1 quart lukewarm water
Preparation
Step 1 Trim the silverskin from the tenderloin. Place the pork in a glass baking dish. Dissolve the salt and sugar in the water and pour it over the pork.
Step 2 Refrigerate the tenderloin overnight for fullest flavor, or let sit at room temperature for at least 1 hour.
Description
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