Filet De Porc Frais Rôti
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Select a fresh pork tenderloin with light red meat and no white spots.
Leave a 1 cm layer of fat on the tenderloin.
Cut the backbone along the length of the tenderloin.
Place the tenderloin in a dish with ⅔ cup of coarse sea salt to marinate for 2 hours, turning it several times.
Carefully wipe the meat dry.
Roast and serve
Skewer the tenderloin and roast it over high heat for 1 hour and 15 minutes.
Remove from the skewer, strain, and degrease the juices.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pork tenderloin
- Forms the main body of the dish and carries the meat's flavour and texture.
- Coarse sea salt
- Seasons the meat during the marinade and draws moisture to the surface, helping it stay juicy.
- Fat layer
- Bastes the meat as it roasts, adding moisture and richness to the lean tenderloin.
The step that matters
Wiping the meat dry before roasting. Surface moisture left after the salt marinade steams instead of browning, so the meat won't develop a good crust. Patting it dry lets the surface brown over high heat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.