The salt to salt tape is a recipe that I remember of a lifetime. It is not difficult, it always goes well and the sea of versatile is a recipe. You can take the back to the salt as a cold slices cut, made fillets accompanied by salad, some potatoes or vegetables, it is great for sandwiches, for pizza, for everything you can think of! To the recipe I share in Recipesgratis I put my personal touch based on spices that give it a different and delicious point, I hope you like it! And if you are looking for more recipes, do not forget to go through my blog target = _blank rel = NOFOLWLOS SWEET SWEETS OF CUCA. Continue with us and discover how to make oven marinated back tape, you will love it!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make baked marinated back tape: |
| 1½ kilograms of pork loin 2 kilograms of coarse salt 1 teaspoon of spicy Argentine chili 2 teaspoons of rosemary 2 teaspoons of thyme 2 teaspoons of smoked sweet paprika 1 teaspoon of ground black pepper 1 teaspoon of garlic garlic ground |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, |
Ingredients to make baked marinated back tape:
1. The previous night we clean the back tape and remove some piece of fat that can have, mix all spices in a bowl and cut a piece of aluminum foil. Then, in the center of the paper we spread the spices and extend them to occupy the approximate size of the tape, since, then, we will place it on top. Done this, wrap the meat with the foil and spices, and let it stand all night in the refrigerator.
Trick: If we don like spicy, we can put less chili or not put any. We can change the spices to our liking.
2. The next day, we take a source suitable for the oven and cover the base with a layer of a centimeter approximately thick salt. Apart, we remove the aluminum foil into the marinated spine tape and put it on the salt layer with the spices looking up.
3. We perfectly cover the pawn spine tape, without any part without covering, and we introduce in the preheated oven at 200 ºC. The spine will be ready when the surface of the salt begins to crack. My trick is to calculate about 45 minutes for every kilo of loin, surely it is good for you.
Trick: We will not need two kilos of sala probably, but in this case we better stay in the package that we lack to cover our piece of marinated loin tape.
4. Once the meat is roasted, we take out the source from the oven, let it temper, and break the salt scab to remove the back. With the help of a kitchen paper, we remove the salt that may have been stuck, making special care on the surface so as not of baked tenderloin. And if we have prepared a lot, we can also freeze it, it will be equally good to defrost it! You can accompany the spice spice tape with any sauce that we like, such as honey and mustard sauce for meats or onion sauce.
