How to make white-cut salt and pepper pork tenderloin

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce to you the boiled salt and pepper pork tenderloin. Learn it carefully so that you don’t have to envy others in the future.

1. Wash the whole pork tenderloin, drain it and set aside. Place it on a large plate and evenly coat it with salt.

2. Then sprinkle a small amount of five-spice powder and spread it evenly with your hands; then sprinkle the mixed black pepper and powder and spread it evenly with your hands

3. Spread a larger piece of plastic wrap, put the meat strips on it and roll it up tightly

4. Tie the bag tightly with cotton thread or rubber band, squeezing out the air in the bag while tying, and then tie knots on both sides to close the bag. It is necessary to tie the meat tightly so that the loose strips of meat shrink and become shorter.

5. After soaking, place it at room temperature for about three hours and then put it in the refrigerator (no need to freeze) and take it out after 4-5 days

6. When the pickling time is up, take out the package, unwrap it and place it at room temperature for one hour to cool down. After about a week of continuous bundling and cooling, even if the rope is loosened and the bag is removed, the meat strips can no longer return to their original shape and will remain compacted. Shake off some peppercorns, put them into a container, place it in a boiling pot and steam over high heat for about 25 minutes.

Eating out every day not only wastes money and time, but also "wastes" your health. So after mastering the method of cooking salt and pepper pork tenderloin, if you can do it on your own, you will be able to live a healthier life.