Pork tenderloin pastrami

Pork Tenderloin Pastrama: A Delicacy with History and Flavor

Pastrama is a traditional dish, a recipe that combines the art of meat preservation with cooking techniques that have been passed down through generations. It is said that pastrama was created out of necessity, an ingenious way to keep meat fresh before the advent of refrigerators. Over time, this product has evolved, and today it is appreciated worldwide. Let's discover together how we can recreate this savory delicacy using pork tenderloin, a tender and flavorful ingredient.

Preparation time: 30 minutes
Marinating time: 48 hours
Baking time: 60-70 minutes
Total: 48-50 hours
Servings: 4-6

Ingredients:

- 1 pork tenderloin (approximately 450 g)
- 2 tablespoons of salt
- 2 bay leaves
- 1.5 tablespoons of sugar
- 2 cloves of garlic, crushed
- 2 cups of water (enough to cover the meat)
- 1.5 tablespoons of honey
- 2 tablespoons of olive oil
- 1 tablespoon of soy sauce
- 2 tablespoons of smoked sweet paprika
- Ground black pepper, to taste

Step 1: Initial Marinade

Start by preparing the first marinade. In a large bowl, combine salt, sugar, crushed garlic, and bay leaves. Add the two cups of water and mix well until the salt and sugar are completely dissolved. This marinade will help the flavors penetrate the pork tenderloin, making the meat more tender and flavorful.

Step 2: Meat Maceration

Wash the pork tenderloin under cold running water and then place it in a pot with a lid. Pour the marinade over the meat, ensuring it is completely covered. Cover the pot with the lid and place it in the refrigerator for 24 hours. This is the crucial stage that will give the meat its unmistakable flavor.

Step 3: Secondary Marinade

After 24 hours, remove the tenderloin from the marinade, rinse it gently under cold water, and dry it with a paper towel. Now it is time for the second marinade. In a small bowl, mix honey, soy sauce, olive oil, smoked paprika, and a little ground black pepper. This marinade will give the meat a delicious glaze and a sweet-sour taste.

Step 4: Maintaining and Preparing the Meat

Thoroughly coat the pork tenderloin with the mixture obtained and let it rest in the refrigerator for another 24 hours. This will allow the flavors to incorporate into the meat. Before baking the pastrama, tie the meat with kitchen twine along its entire length to maintain its shape.

Step 5: Baking

Preheat the oven to 180 degrees Celsius. Place the tenderloin on a sheet of aluminum foil in a baking dish, making sure to leave the foil slightly open to allow steam to escape. Bake the pastrama for 60-70 minutes. After the first 30 minutes, uncover the meat and occasionally baste it with the juices released, turning it 2-3 times for even browning.

Step 6: Serving

Once the pastrama is ready, let it cool slightly before slicing it thinly. It can be served warm or cold, as an appetizer, in a sandwich, alongside a fresh salad, or even on a slice of rye bread with mustard, as is done in the original tradition.

Useful Tips:

- Choosing the Meat: Ensure that the pork tenderloin is fresh and of high quality. A fattier meat will have much more flavor and will remain tender after baking.
- Spices: Experiment with various spices in the marinade. Adding cumin or paprika can provide an interesting flavor.
- Storage: Pastrama can be kept in the refrigerator for a few days, but it is also an excellent choice for freezing. Slice it and freeze individual portions.

Calories and Nutritional Benefits:

This recipe has approximately 250 calories per serving, depending on the serving method and specific ingredients used. Pork tenderloin is an excellent source of protein, essential for building and repairing tissues. Additionally, it contains important vitamins and minerals, such as B vitamins and zinc.

Possible Variations:

For a healthier option, you can opt to use chicken or turkey. You can also experiment with different types of honey or sauces to create a customized marinade.

Frequently Asked Questions:

1. Can I use other types of meat for this recipe?
Yes, pastrama can be made from various types of meat, such as chicken, beef, or even fish.

2. How long can pastrama be stored in the refrigerator?
Pastrama can be kept in the refrigerator for 3-4 days. Make sure it is well wrapped.

3. Is pastrama good for sandwiches?
Absolutely! Pork tenderloin pastrama is an excellent ingredient for sandwiches, adding a savory note.

This pork tenderloin pastrama recipe will not only delight your taste buds but will also bring a touch of history and tradition to your kitchen. Experiment and enjoy the final result!

 Ingredients: 1 pork tenderloin - 450 g 2 tablespoons of salt 2 bay leaves 1.5 tablespoons of sugar 2 cloves of garlic 2 glasses of water - to cover the meat 1.5 tablespoons of honey 2 tablespoons of olive oil 1 tablespoon of soy sauce 2 tablespoons of smoked sweet paprika ground black pepper to taste

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