An irresistibly delicious air-dried pork tenderloin that’s remarkably easy to prepare
Air-dried pork tenderloin, seasoned with black Kampot pepper and Espelette pepper, is a true culinary pleasure. This delicate, aromatic specialty marries premium spices with a time-honored drying method to produce an exceptional charcuterie. Serve it to elevate your appetizers or to enrich a grazing board—its refined flavors will captivate even the most discerning palate.
Origins of Air-Dried Pork Tenderloin
The drying of meats is a centuries-old preservation method. Long before refrigeration, it let people extend meat’s shelf life while deepening its flavor.
Across Europe, each region has its own drying traditions and techniques, often handed down from one generation to the next.
Naturally tender and delicately flavored, pork tenderloin is ideal for air-drying. Seasoned with black Kampot pepper and Espelette pepper, it becomes a sophisticated, gently spiced treat that charcuterie lovers will adore.
Choose a premium tenderloin, preferably from a local farm. Superior meat ensures a tender texture and deep flavor after drying. When in doubt, ask your butcher to recommend the best cut.
Tips for Perfect Air-Dried Pork Tenderloin with Kampot and Espelette Peppers
- Temperature and humidity control: A wine cellar provides the perfect drying environment thanks to its steady temperature and regulated humidity. If that’s not an option, use any cool, well-ventilated space.
- Spice quality: Kampot and Espelette peppers are the stars of this recipe, so choose top-grade spices for the best flavor.
- Patience and monitoring: Drying takes roughly a month; inspect the meat regularly to make sure it dries evenly and safely.
- Hygiene: Keep all utensils and work surfaces scrupulously clean to prevent contamination.
Recipe shared on Facebook by Ce Line
Espelette Pepper–Cured tenderloin
Ingredients
- 700 g filet mignon
- Coarse sea salt, for curing
- Ground black Kampot pepper
- Ground Espelette pepper
Procédé
- Generously coat the filet mignon with coarse curing salt.
- Let it rest for 8 hours.
- Rinse the filet mignon under cold running water to wash off the salt.
- Pat the meat completely dry with a clean kitchen towel.
- Rub black Kampot pepper and Espelette pepper evenly over the entire surface.
- Place the seasoned filet mignon, uncovered, in a wine cellar.
- Allow it to air-dry for one month.
