si es lomo de cerdo deshuesado lo que queria poner era este video que no se me publico http://www.youtube.com/watch?v=_nUdqpvyG3c&list=HL1330299531&feature=mh_lolz lo que se utiliza es un producto para salar el lomo sumergiendolo en el agua y despues se le aplica encima pimenton dulce mezclado con agua y perejil seco queda buenisimo se conserva mucho tiempo puesto que esta salado y se vende estupendamente
nothing, I wanted to know if somewhere else in the world do or some different recipe for the marinade rick greetings!
If it is boneless pork loin that I wanted to make was this video that I was not published http://www.YouTube.com/watch?v=_nUdqpvyG3c & list = HL1330299531 & feature = mh_lolz What is used is a product to salt the loin sumergiendolo in water and then applies above sweet pimenton mixed with water and dry parsley is buenisimo is preserved as long as this salty and great sale
Pork Tenderloin by Adam Perry Lang Brine 3 Tbsp sea salt or kosher salt 3 Tbsp light brown sugar 1 tsp freshly ground black pepper 10 garlic cloves, crushed 1 tsp Old Bay Seasoning 2 Tbsp grated or finely chopped sweet white onion 1 bunch fresh marjoram 6 cups cold water 1 Tbsp finely chopped red chile Baste 2 Tbsp unsalted butter ¼ cup olive oil 8 oz bacon 4 fresh rosemary sprigs Pinch of freshly ground black pepper 1 Tbsp chopped flat-leaf parsley Canola oil
Preparation 1. Combine all the brine ingredients in a large bowl or sealable plastic bag. 2. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor. 3. Put the meat in the brine and let stand to absorb the flavors for at least 3 hours and up to 24 hours. Cooking method 1. Preheat the BBQ to medium-high. Combine all the ingredients for the baste except the parsley in a foil pan or heatproof pan and set on the side of the grill. 2. Drain the meat and dry with a paper towels. Glisten with canola oil. 3. Put the meat on the well-oiled grill and cook for 10 minutes, moving the tenderloins regularly back and forth between the grill and the baste, turning them in the baste to moisturize them. 4. Transfer the meat to the baste and let rest for 5 minutes. 5. Return to pork to the grill and use the “buddy system” to brown the less-charred sides of each piece, holding it in place with the other tenderloins (you can check the temp with an instant-read thermometer if that is more comfortable; they should register 160°f). 6. Meanwhile, add the chopped parsley to the baste and cook on the grill just until fragrant. 7. Add the pork tenderloins to the baste, turning to coat thoroughly. Pour the baste onto a cutting board and slice the tenderloins, turning to coat each slice.
