Charucutepalooza #11: The Cure – Air Dried Pork Tenderloin
I knew the mini-bar had a purpose. There is a funky mini-bar downstairs in our home which serves no use except to take up space – that is until now. This month’s Charcutepalooza challenge is curing (which is another way of saying hanging and drying) a whole piece of meat. The trick is to hang the meat in an environment which maintains a steady temperature and humidity level. The professionals might use a curing chamber which will do all of this in a sleek, shiny, high tech manner. For us newbies we must rely on a basement, garage, wine cellar, and lots of faith tempered with caution. Of course, it would be helpful if we actually had a basement or wine cellar, or that the mild California climate would guarantee a steady cool temperature.
Enter the mini-bar fridge, which sits quietly forgotten, occasionally stocked with an overflow of party beverages, but usually empty. After reading a post by Michael Ruhlman, I realized that this appliance associated with my college dorm room could, in fact, house my meat. All I had to do was clean it and turn it to its warmest setting, and suddenly our clunky relic from the previous owner’s jacuzzi parties morphed into a handy dandy meat curing chamber.
Since I had no idea how any of this would turn out, and mindful that I might possibly produce results that could sicken my family, I decided to keep it very simple and cured two pork tenderloins. The process took all of 3 weeks, with no hands on attention except to remember to check it. My husband gamely offered to taste the finished results, and loved them, affirming – once again – that Charcutepalooza is making him one happy meat eating camper.
The meat is delicious to eat as is, but I also love to add dried ham to pizzas, pasta, eggs and salads. It’s salty, chewy texture gives just the right oomph to this winter spinach salad.
Wilted Spinach Salad with Warm Balsamic Vinaigrette, Toasted Pinenuts and Cured Pork
The warm balsamic dressing will lightly wilt the spinach greens as they are tossed. If you don’t have any air dried pork, oven dried prosciutto is an excellent and easily accessible alternative. Serves 4-6.
3/4 pound baby spinach, washed and dried
1 large shallot, thinly sliced
1 garlic clove, slightly smashed
1/3 cup balsamic vinegar
1 teaspoon sugar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1/2 cup cured pork or oven dried prosciutto (see below), broken in pieces
1/4 cup pine nuts, lightly toasted
Place spinach and shallot in a large bowl. Combine garlic, vinegar and sugar in a small saucepan over medium heat. Bring to a boil then reduce to a simmer. Cook until vinegar is reduced by half. Remove from heat and stir in lemon juice, salt and pepper. Slowly add oil in a steady stream, whisking constantly to emulsify. Remove and discard garlic clove. Pour half of the warm dressing over the spinach. Toss to combine. Add more dressing to taste. Divide salad among individual plates. Scatter pork and pine nuts over the salad. Serve immediately.
To oven dry prosciutto:
Preheat oven to 350 F. Place 8 slices of prosciutto on a baking tray in one layer. Bake in oven 15 minutes. Turn off oven; do not remove prosciutto. Let it sit in oven 15 more minutes. Remove and break into shards.
What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and partnering with Food52 and Punk Domestics. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.
11 thoughts on “The Cure and a Recipe for Spinach Salad with Warm Balsamic Vinaigrette”
Previous owner’s jacuzzi parties. Tee hee hee. 🙂 This looks fantastic. You are far braver than I. So glad this turned out, I have no doubt it’s delicious.
Marvelous! That salad is mouthwatering and the cured pork looks wonderful.
I kind of struggle with the pork just because we have to be careful about salt – but your salad looks super, especially for this time of year.
You’re hard core. This all looks great. I love finding new uses for old appliances too.
I have a basement and hope to cure some pork, probably a few hams next year, after i grow the pigs that is, so I need to learn all abut this! and i never thought of starting with a pork tenderloin, maybe I will practise over the winter.. c
Sounds and looks so good! The combination of prosciutto with warm balsamic…de-li-cious!
What an amazing idea Lynda, did you cure the pork with anything special? I’d love to try this (I have a wine fridge that is constantly empty – sounds like it could be a great spot for air drying the pork). I love a warm dressing on a salad, particularly spinach, it just wilts the leaves so they are perfectly softened. This salad is a winner for sure!
I read your post yesterday (thanks) but I couldn’t get to sleep after that because I seriously spent at least 2 hours in bed tossing around cos I kept dreaming about meats to cure and what I could eat with them! 🙂
What a delicious idea 🙂 Ive just bookmarked to try out tomorrow. Thanks! Belle
This looks delicious! I’ve been a follower of yours on Food52 for a while- your dishes always look amazing. I just added your site to my blogroll!
I ended up hanging my salami in my little wine cellar in there basement, it worked perfectly! Your pork looks great, what kind of rub did you use on it?
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