The Dry Marinated Pork Tenderloin is truly delicious. This type of preparation allows us to achieve a kind of curing at home without much difficulty. It’s usually preferred for salmon, but it’s also really delightful with meat. The technique is very simple, but it requires a bit of patience because it takes at least 8 days to complete the recipe. The ingredients are also simple and easy to find, and if you don’t like some of the ones I’ve included, you can always change them. However, make an exception for black pepper, as it contributes to preserving the food along with salt and sugar. Do not grate the citrus peels; instead, slice them thinly. If you’re not skilled with a knife, I recommend the Citrus Zester, it will surely be easier.
If you like pork tenderloin, then don’t miss the following recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Days
- Preparation time: 15 Minutes
- Portions: 1 tenderloin
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs pork tenderloin
- 4 cups sugar
- 4 cups fine salt
- 1 orange peel in strips
- 1 lemon peel in strips
- 1 tbsp black peppercorns
- 2 tbsps pink peppercorns
- 1 sprig rosemary
- 1 bunch fresh oregano
- 1 bunch fresh thyme
- 1 bunch sage
- 1 sprig rosemary, thyme, oregano
- 1 1/2 tsp black pepper, pink pepper
Tools
- 1 Bowl
- 1 Baking dish
- 1 Paper towel
- 1 Plastic wrap
- 1 Knife
- 1 Cutting board
- 1 Cheesecloth
How to Prepare the Dry Marinated Pork Tenderloin
First, prepare all the ingredients for the dry marinade already measured, to make the entire preparation easier and faster.
In a bowl, pour the sugar, salt, and mix well.
Add the aromatic herbs, the two types of whole peppercorns, the orange and lemon peels preferably cut into strips, and mix.
Spread a bit of the mixture on the bottom of a baking dish or any high-sided container, and place the pork tenderloin in the center.
Cover it entirely with the remaining mixture, making sure no part is left uncovered.
Cover with plastic wrap, and place in the refrigerator to mature for 4 days.
After this time, remove the tenderloin from the marinade, rinse it quickly under running water, and dry it immediately by patting it with a paper towel.
Prepare a new spice mix, omitting the citrus peels, and apply it over the entire pork tenderloin.
Wrap it with a kitchen towel or better a heavy cheesecloth used for cheese making.
Tie it like a candy and put it back in the refrigerator for another 4 days.
Now that your Dry Marinated Pork Tenderloin is ready, serve it sliced thin or thicker as an appetizer or main course.
Tips, Variations, and Storage
Once ready, the tenderloin can be kept in the refrigerator for about ten days.
With this method, you can marinate any type of meat, taking care to marinate it longer depending on the size.
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