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
- Cut like a pro : Cut the pork tenderloin into 2 cm strips. No need for a butcher's diploma, but a good knife helps!
- 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!
- 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.
- 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!
- 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.
