Neck tenderloin
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ingredients
300 g pork neck to taste dried herbs to taste pepper a little mild ketchup to taste chilli a little mustard
progress
So-called mish-mash in 20 minutes
1.
Cut the turkey into slices and season lightly with salt. Prepare a bowl and add the spices we like best. For us it was: a little pepper red pepper both sweet and hot a pinch of veggie garlic granulated a little gyros grill seasoning and dried herbs like marjoram and basil
2.
Put the cucumber in a bag and sprinkle a bowl of spices,add a dash of oil
3.
Add a tablespoon of mustard and about 4 tablespoons of ketchup to the bag. With your hand, mix all the contents and close the bag with a knot or a string depending on you.
4.
Place the pac in the fridge for at least three hours, but I recommend preparing it in the evening and cooking it the next day.
5.
I put coconut oil on a Teflon pan and sear the neck slabs for 8-10minutes on medium heat on both sides.The tenderloin is tender inside and tastes great according to our favourite spices.
6.
Serves with vegetable salad,mustard sauce,tartar sauce simply with whatever you want. I serve it with roasted potatoes or bread.
