Smoked pork tenderloin

Smoked pork tenderloin




The inventorial books of the 19th century of manors show that pigs were considered to be the main meat cattle. During the first years of Lithuania's Independence, pigs were grown almost twice as much as in neighbouring Latvia, the most popular were fat breeds. The Christmas table was rich in meals, and the main dishes were of boar or pork. The most valuable parts of the pork are the tenderloin, neck and ham. The smoked pork loin is called palendrica in Samogitia.

More about the object you will find in project implementer website.

You will need

2 kg - meat
- bitter and fragrant pepper
- bay leaves
- sugar
- garlic
- mint leaves
- salt

Dish cooking

Rub pork tenderloin with spices – bitter and fragrant pepper, rubbed bay leaves, sugar, garlic, mint leaves and salt.

Then turn it over and smoke from 2 to 4 weeks in cold smoke.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process