Cold Pork Tenderloin with Seasoned Rub

Are you looking for a healthy alternative to the supermarket salami? Here is a recipe of a home-made “Cold Pork Tenderloin with Seasoned Rub” perfect for sandwiches and breakfasts. The majority of salami found in the supermarkets contains milk or soy (soy protein).  A clear no-go for the milk protein allergies. Moreover, some of the cheap salami are made out of ingredients about to expire, reducing their nutritional quality if not even making them dangerous for your health.

The “Cold Pork Tenderloin with Seasoned Rub” recipe allows you to control what you will eat, ensuring a very tasty alternative to the unhealthy supermarket salami.

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Cold Pork Tenderloin with Seasoned Rub
Ingredients of the RUB
Cold Pork Tenderloin with Seasoned Rub
Mix and Grind

 

Cold Pork Tenderloin with Seasoned Rub
Marinated Tenderloin out of fridge
Cold Pork Tenderloin with Seasoned Rub
Folded Pork Tenderloin ready to go into the pan
Cold Pork Tenderloin with Seasoned Rub
Here goes the Pork Tenderloin – under the mix of water and red wine
Cold Pork Tenderloin with Seasoned Rub
Ready to be devoured
Cold Pork Tenderloin with Seasoned Rub
Cold Pork Tenderloin with Seasoned Rub – Close-up

Ingredients:

  • Dry Marinade – Rub:
  • 2 large garlic cloves
  • 1/2 teaspoon coriander
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon thyme
  • Salt
  • Meat:
  • 1/2 pound of fresh pork tenderloin (depending on your needs, the quantity can be as much as you want – please adjust the Marinade accordingly)
  • Cooking:
  • 1 cup red wine
  • 1 cup of water

Method:

  1. Mix and grind all the dry ingredients until obtaining a sandy paste.
  2. Rub the pork tenderloin with the sandy paste and put to fridge for 24 – 48 hours, enclosed into an hermetic bag.
  3. Once the pork tenderloin is marinated, take it out of the fridge and fold it into cooking paper.
  4. Preheat the oven to 160°C / 320°F.
  5. Put the folded pork tenderloin into a small pan and drown it into the mix of 1 cup of water and 1 cup of red wine.
  6. Put the pan into the oven and turn the folded pork tenderloin from time to time, when the paper starts to brown.
  7.  In about 45 min, depending on the oven settings, you can stop the cooking, get the pork tenderloin out of the baking paper, clean the excess condiments and drain it in a cold room.

Tip: you can use a smoked pork tenderloin for extra taste. In this case, you might not need to use the salt anymore!

 

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