This product needs cooking. Curing for 12 days does not make it a ready-to-eat charcuterie item, and it should not be served straight from the pack.
Prepare carefully
Thaw the 350g tenderloin in the refrigerator, remove all packaging and pat dry. Check the supplied preparation instructions and ingredients. It is already cured, so I would not add salt automatically.
Pan and oven method
For an intact whole tenderloin, heat a heavy pan over medium-high heat with a little oil. Brown all sides gently for about 4–6 minutes overall. Move to an oven at 160°C fan / 180°C conventional. Begin checking after 10 minutes; roughly 15–25 minutes of oven cooking may be needed depending on diameter, but temperature must decide.
Check the thickest centre
Whole pork needs at least 63°C followed by a minimum three-minute rest. Rest around 5–8 minutes before slicing. Cure may leave a pink colour after cooking, so do not use colour as the test. If the product is mechanically tenderised, injected or otherwise needs a stricter pack method, that method takes precedence.
Serve with apple, mustard and potatoes. Do not treat this as Canadian bacon or smoked duck; each has its own shape and cooking method.
What to make with it
For a complete meal, try Cured Pork Tenderloin with Mustard Mash or Cured Pork Tenderloin & Herb Flatbreads. Each recipe includes measured ingredients and serving suggestions.
