Categories: Cured Meat

Ingredients

• 2 lbs Pork Tenderloin
• 1 Tbsp Tender Quick per pound
• 1 tsp Brown Sugar per pound
• 2 cups Cornmeal

Directions

1. Mix 1 Tbsp Tender Quick and 1 tsp Brown Sugar for each pound of pork loin.

2. Rub pork loin with curing mix, using it all.

3. Seal in ziplock bag (or vacuum seal).

4. Store in fridge for 4 days, flipping bag each day.

5. After 4 days, remove from fridge and soak in bowl of cold water for 1 hour.

6. Roll loin in 2 cups of cornmeal.

7. Place in clean bag and let sit in fridge for 24 hours.

8. Slice and pan fry for 1-2 minutes per side.

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