I knew when I saw Isa's post on her blog recommending this..that I had to try it..
We never buy cold cuts..haven't for years and years.. Last year Jacques learned how to make prosciutto..and he will make it again this year..
This reminded me of something as delicious..
It's a fun easy and quick project..You buy a small pork loin.. smaller in diameter is better..and encrust it in salt mixed w/ Herbes De Provence..
I used Sel de Guérande..the same salt I make my flavored salt with and my balsamic salt..
Roll the loin tightly in a clean crisp dishcloth and put in your refrigerator for 4 to 5 days.. then open.. and enjoy~
Si Bon!
Like a saucisson..but a real one..not the dolci one I shared with you~
We loved all the salumis etc in Italy~ Making Prosciutto at home and this fun apéro meat.. brings me back there~:)
Merçi Isa~
This really does look wonderful! I have no time - or room for that matter - to do this now but it's on the list for January.
ReplyDeletei feel like i am turning vegetarian, what grabs me is the blue jeans!
ReplyDeleteI would love to try this too! It would make a wonderful, hearty appetizer for a football game party.
ReplyDeleteReally? So easy?! I would never have known. But I think you have to use good salt, yes? Jacques makes his own prosciutto? Wow! I'm impressed :) I love Italy as much as you do, Monique. I wish I could go back!
ReplyDeleteThis looks really cool Monique...
ReplyDeleteI will have to try this....I still have some of my Thyme salt from France left...I have an Herbs de Provence one as well...this would be an excellent use for it. I guess you used a tiny pork tenderloin...I will have to look for a small one, we have some lovely ones here that are imported from Canada believe it or not!
This sounds really amazing!
Thanks for sharing!
L~xo
My pleasure..
ReplyDeleteI love learning:) And when something is so good..I have to tell you all too:)I did you a small one in diameter..
Loved France..Loved Italy.. would one day like to see them again~Ju you are so young..you WILL go back!
Yes Susan for your Football parties:)
Mary I know what you mean about space..thank goodness we have a very cold cold room for certain things..This roll is relatively compact for the fridge..Long and lean:)
Bonne Journée everyone~
I meant the one I did was small in diameter:) Oy wish I could correct my words often!
ReplyDeleteI am going to try that -- it looks wonderful -- when, I'm not sure but soon -- as soon as I can!
ReplyDeleteNana...Looks wonderful!!! and so easy...The curing must take care of any problems with eating raw pork. My nurses head kicks into overdrive when I see raw pork. Must be safe you you wouldn't be eating it! I need to lighten up...or get educated!
ReplyDeleteDave bought me Ina Gartens...Barefoot in Paris...am loving it. Easy french food for sure, and fun to bury oneself in...Enjoy my friend and keep posting, I learn so much from your example, xoxo~Kathy @ Sweet Up-Northy Mornings...
Monique, So easy? Who would have thought? I will try this in the New year. I have to agree with jain though, the blue jeans really grabbed me also! You are an amazing photographer with a terrific eye! This blog is pure eye candy! Pam
ReplyDeleteI had no idea it was that easy! Looks fantastic!
ReplyDeleteI was looking at the pork tenderloins just yesterday. Now I know why... This is definitely on my "do it SOON" list! I need a break from chocolate...
ReplyDeletemais de rien Monique :) tu me vois ravie que ce filet de porc soit une réussite, c'est tellement simple à réaliser, et c'est tellement bon !
ReplyDeleteta présentation est tout simplement superbe :)
I'm going to try that too, monique. It looks so easy and sooooo tasty. Great photos, as usual!!!
ReplyDeleteKisses
Dani
Wonderful photos, Monique. Love the pants hanging upside down on the clothes line.
ReplyDeleteAs soon as I saw what you did to cure the pork loin, I immediately shoutd to my husband to come look. What a great idea! I would never have thought of such a wonderful way to make a dry meat.
ReplyDeleteOf course, your photos are just beautiful.
Looks lovely! I enjoyed the a photographs :))
ReplyDeleteSo glad you showed us this recipe. Just time to make it for Christmas. Your photos are a joy as always
ReplyDeleteDitto...I would have never thought it would be so easy. I am a Canadian in Tennessee and I don't see the nice little tenderloins we have up north. This makes me think of gravlax, which is a sugar/salt cure and it is fabulous.
ReplyDeleteJ'ai un foie gras sur le même modèle au frigidaire ! Il faudra attendre demain pour le goûter ... ET puis après, j'essaye ton saucisson ! Pour Noël, je prépare toujours du magret de canard séché au sel et enveloppé de poivre ensuite. On adore ça !
ReplyDeleteTes photos sont toujours aussi jolies ...
Bisous et bonne journée
Hélène
Bonne Journée aussi!Mes enfants seraient au paradis avex ton foie gras:)Et ton magret.. deux de leurs mets favoris sans aucun doute.
ReplyDeleteI have to admit I was at Costco yesterday and I found all the tenderloins too big for my liking..It seems my small shop in town has the smallest :)
When I came home..I had a few slices w/ cheese..
Bon:)
Velva you made me smile..i often call my husband and say come see..!
Je suis d'accord avec toi, je suis fan des saucissons, des jambons, je ne pourrais manger que ça, j'avais repéré cette recette mais je n'ai pas encore eu le temps de la faire, si tu as aimé alors je me lance
ReplyDeleteI am making this right now! How do I know when it is done? The tenderloin still feels a bit squishy. Is that ok? It is much firmer than when I started and the meat looks much redder.
ReplyDelete