- Salt pepper
- Garlic, chopped parsley
- A good piece of pork caul (this is the skin that butchers very often use to surround their pies)
- A whole piece of pork tenderloin (i.e. not made up of several pieces tied together).
- Cut the pork tenderloin lengthwise into strips about 2 cm across.
Spread the strainer out on a work surface and lay the strips of pork liberally salted and peppered and “covered” with garlic and chopped parsley. - Then, reconstitute the roast and wrap it in the strainer, not hesitating to go around the roast twice or even more.
- Lightly oil an oven dish, heat the oven to about 180° (quite mild) and put the roast to cook (the cooking time depends on the size of the roast. Like all pork meat, it must be cooked in it and golden on the outside.)
- You can then enjoy the roast hot or cold accompanied by a fresh rosé or a simple green salad.
