The Dry-Marinated Pork Tenderloin is truly delicious. This type of preparation allows us to achieve a sort of curing at home without much difficulty. It is usually preferred for salmon, but it is also truly delightful with meat. The technique is very simple, but it requires a bit of patience because it takes at least 8 days to have the finished recipe. The ingredients are also simple and easy to find, and if any of the ones I included do not appeal to you, you can always change them. Except for the black pepper, as it contributes to the preservation of the food along with salt and sugar. The citrus peels should not be grated but filleted, and if you’re not handy with a knife, I recommend the Citrus Zester, it will definitely be easier.
If you like pork tenderloin, then don’t miss the following recipes:
- Difficulty: Easy
- Cost: Economic
- 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, filleted
- 1 lemon peel, filleted
- 1 tbsp whole black peppercorns
- 2 tbsps whole pink peppercorns
- 1 sprig rosemary
- 1 bunch fresh oregano
- 1 bunch fresh thyme
- 1 bunch sage
- 1 sprig rosemary, thyme, oregano
- Half tbsp black pepper, pink pepper
Tools
- 1 Bowl
- 1 Baking dish
- 1 Paper towels
- 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 whole preparation easier and faster.
In a bowl, pour in the sugar and salt and mix well.
Add the aromatic herbs, the two types of whole peppercorns, the orange and lemon peels preferably cut into thin strips, and mix.
Spread some of the mixture on the bottom of a baking dish, or any deep container, and place the pork tenderloin in the center.
Cover it completely with the remaining mixture, ensuring no part is left uncovered.
Cover it with plastic wrap, and place it 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 with paper towels.
Prepare another blend with the same spices, but remove the citrus peels, and rub them over the entire pork tenderloin.
Wrap it with a cloth or better with one of those heavy cheesecloths used to prepare cheese.
Tie it up as if it were a candy, and return it to 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 a main course
Tips, Variations, and Storage
Once ready, the tenderloin keeps in the refrigerator for about ten days.
With this process, you can marinate any type of meat, ensuring to keep it in the marinade for more days depending on the size.
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