Filetto

Filetto
 
Recipe courtesy of Wolfies PizzaMia, Orlando, Florida
Author:
Recipe type: appetizers
Ingredients
  • ½ teaspoon pink salt no. 2
  • 4 tablespoons Kosher or sea salt
  • 1 tablespoon black peppercorns, toasted and cracked
  • 1 tablespoon fennel seeds, toasted and cracked
  • 5 garlic cloves, thin sliced
  • 5 tablespoons dried lavender
  • 2 oranges, zested
  • 2 pounds pork tenderloin
Instructions
  1. Mix spices together.
  2. Roll meat in it.
  3. Seal meat in a plastic bag.
  4. Refrigerate for two weeks.
  5. Rotate bag.
  6. Completely rinse off herb crust with white wine.
  7. Place in container. Refrigerate for one day.
  8. Trust with butchers twine.
  9. Hang for 3 to 4 weeks at 55 F.
  10. Meat is ready after losing 30 percent of its starting weight.

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