Salt-cured pork tenderloin (salt-cured pork fillet)
A dish from the Alt Urgell region: a pork tenderloin coated in coarse salt, then lightly salted just before serving, breaded in egg, and served with grill…
Discover this traditional recipe from the Alt Urgell region, a Catalan area known for its rich and flavorful cuisine.
Ingredients and directions
- Prep time5 min
- Cook time10 min
- Total15 min
- DifficultyEasy
- CostBudget
- Cooking methodSalting, frying
- Estimated cost$0.38 $0.10 / serving Estimated price; varies by store.
Ingredients
people
- $0.03
- $0.18
- $0.17
Prices from US supermarkets.
Directions
- Cut the raw filet mignon into pieces and completely cover it with salt to preserve it. ≈ 8 min
- To prepare it, remove the bones as you would with cod, then pat it dry with a dishcloth. ≈ 3 min
- Place the slices in the beaten eggs and breadcrumbs, then fry them in a pan until golden brown.
- Serve with grilled bread.
The bill
Salt-cured pork tenderloin (salt-cured pork fillet)
- Large salt$0.03
- eggs and breadcrumbs, for bread$0.18
- oil, for cooking$0.17
Total$0.38
that's $0.10 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.