- Pork tenderloin - 1,5 Kilogram
- Water - 2 liters
- Salt - 1/3 Cup
- Sugar - 1/4 cup
- Black pepper (peas) - 1 teaspoon
- Fennel - 1 teaspoon
- Sage - 2 Teaspoons (Finely sliced, fresh)
- Rosemary - 1 Teaspoon (finely chopped)
- Garlic - 3 Teeth (Skip through the press)
- Thyme - 2 Teaspoons (Finely chopped)
- Red pepper - 2 Teaspoons (Freshly ground)
- Lemon peel - 1 teaspoon
- Pork breast without bone - 1 Piece
1. Dissolve salt and sugar in water, place meat there and leave in the refrigerator for two hours. 2. Fennel and pepper fry, then grate in a coffee grinder. Mix with other spices. 3. On the pork brisket, make incisions with a knife (grating) half a centimeter. Spread the spices and massage your hands thoroughly. 4. Select the meat from the refrigerator, dry it with a paper towel and wrap it in a brisket. 5. Roll steak at a temperature of 70 degrees for three hours.
Servings: 10