Fried pork tenderloin in coarse salt and spices
8 servings
30 minutes
Roasted pork tenderloin in coarse salt and spices is a true gastronomic delight inspired by European meat cooking traditions. This recipe combines simplicity and depth of flavor: the meat absorbs the aroma of fresh rosemary, the spiciness of fennel, and juniper berries, while the coarse salt forms a crispy golden crust that retains juiciness inside. Careful roasting and slow baking allow all flavor nuances to unfold, making the meat tender and aromatic. The dish pairs perfectly with roasted vegetables or potatoes and can serve as the centerpiece of a festive dinner, delighting guests with rich and balanced flavors. It is a worthy choice for those who appreciate exquisite meat preparation and want to experience a true symphony of spices at their table.
1
Preheat the oven to 120 degrees. Rub the meat with 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of fennel seeds, and 1 tablespoon of crushed rosemary. Heat olive oil in a large skillet over medium heat and add the meat. Sear until golden brown on all sides for about 12 minutes. Transfer to a baking sheet and cool for 20 minutes.
- Coarse salt: 30 g
- Ground black pepper: 0.8 glass
- Fennel seeds: 1 tablespoon
- Fresh rosemary: 1 piece
- Olive oil: 2 tablespoons
- Pork tenderloin: 2.3 kg
2
Mix the remaining salt, pepper, spices, and juniper berries in a pan. Stir and add water. Divide the mixture into 3 parts and place one part on a plate. Flatten the remaining mass to the size of the piece of meat and place the pork on top. Distribute the remaining mass around the sides.
- Coarse salt: 30 g
- Ground black pepper: 0.8 glass
- Spices: 30 g
- Juniper berries: 0.3 glass
- Water: 1 glass
3
Bake the meat until done for about 2.5 hours.
4
Place the meat pan on the work surface and let the meat rest for 10-20 minutes. Remove the salt around the meat. Transfer the meat to a board and remove the remaining salt. Place it on a dish and cut.
