Pork tenderloin with salted herbs

A recipe by Mélanie Germain
Columnist at Rythme FM 93.7 – 98.1

Do you love homemade charcuterie? Here is a recipe that will take your cooking skills to the next level! This dried pork tenderloin with Bas-du-Fleuve salted herbs is a true tribute to Quebec flavors. Simple to prepare, this curing method transforms a simple pork tenderloin into a delicious artisanal charcuterie, perfect for slicing thinly to enjoy with a glass of wine, topping a salad, or enhancing a charcuterie board.

Thanks to Bas-du-Fleuve salted herbs, this pork tenderloin stands out with its rich flavor and melt-in-your-mouth texture. It’s the perfect opportunity to try a recipe that combines expertise with local products, all with minimal effort. Let time do its work, and you’ll be rewarded with deliciously fragrant meat, perfect for impressing your guests or simply treating yourself!

Prep time

15 to 20 min

Resting time

5 to 9 days

Servings

10 to 15

Ingredients

1 pork tenderloin, about 500 g
300 g coarse salt (pickling salt)
400 g sugar
50 g Bas-du-Fleuve salted herbs (from a wet jar)
Bas-du-Fleuve dehydrated salted herbs

Instructions

Step 1: Preparing the curing mix

In a bowl, mix the sugar, coarse salt, and Bas-du-Fleuve salted herbs (wet jar). This mixture will be used to dry-cure the pork tenderloin, absorbing excess liquid and infusing deep flavors into the meat.

Step 2: Preparing the pork tenderloin

Clean the pork tenderloin well. Remove any membrane or excess fat surrounding the fillet. It should be smooth and ready to absorb the dry cure.
Place the tenderloin in a deep dish and coat it completely in the salt, sugar, and salted herb mixture. Ensure every part of the tenderloin is well covered to guarantee even curing.

Step 3: First rest in the refrigerator

Place the pork tenderloin on a clean cloth and cover it with an extra layer of the salt and sugar mixture. This ensures the meat remains well-surrounded by salt and sugar throughout the curing process.
Wrap the pork tenderloin in a clean cloth. Make sure the cloth is tight to keep the meat in contact with the curing mixture.
Place the wrapped tenderloin on a small baking sheet. This will catch any liquid that drains during the curing process.
Place the tenderloin in the refrigerator for 5 days. During this time, the salt and sugar will extract excess moisture from the meat, making it firmer and concentrating the flavors.

Step 4: Rinsing and second seasoning

After 5 days, remove the tenderloin from the refrigerator. Unwrap it and rinse it under cold water to remove the excess salt and sugar.
Thoroughly dry the tenderloin with a clean cloth or paper towels. Make sure it is completely dry before moving on to the next step.
Sprinkle the Bas-du-Fleuve dehydrated herbs over the top of the tenderloin. These herbs will add a new layer of flavor and texture to the pork.

Step 5: Second rest in the refrigerator

Wrap the tenderloin in a clean cloth again. Tighten the cloth and tie it with a string to hold everything in place.
Place the tenderloin back in the refrigerator for an additional 3 to 4 days. This will allow the dehydrated herbs to gently infuse the meat.

Step 6: Tasting!

After the second rest, unwrap the tenderloin and cut it into thin slices. You can enjoy it as is, like charcuterie, or incorporate it into salads, sandwiches, or homemade charcuterie boards.

Additional tips

Serving: This salted pork tenderloin is best enjoyed cold, thinly sliced, accompanied by bread, mustard, or even pickles for a contrast of flavors.
Storage: The tenderloin can be kept in the refrigerator for several days after being unwrapped, or even frozen for longer storage.

This method allows you to create a pork tenderloin deliciously flavored with Bas-du-Fleuve salted herbs, with a delicate texture that melts in your mouth. It’s an ideal recipe for homemade charcuterie lovers! Enjoy!