L’astet najacois: the recipe to impress your loved ones on Sunday lunchtime!

Ingredients

  • 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).

Prepare in advance

  1. Cut like a pro : Cut the pork tenderloin into 2 cm strips. No need for a butcher's diploma, but a good knife helps!
  2. The “meat burrito” mission: Spread the caul fat on the work surface. Arrange the pork strips, generously salted, peppered and “lined” with garlic and chopped parsley. It has to smell good in the kitchen!
  3. We recompose : Reassemble the roast and wrap it in the caul fat. Don't hesitate to do 2 or 3 turns for a perfect hold.
  4. Controlled tanning : Place it in an oiled dish and bake at 180°C. Cook until it is golden outside, cooked inside. The smell? Pure bliss!
  5. Hot or cold, it's always good : You can then enjoy the roast hot (why not with an aligot?), or cold accompanied by a fresh rosé or a simple green salad.

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