50 h
Type of dish: Meats
Allergens:
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Loin brine mix 0.36 kg
Water 2.0 l
Loin marinade mix 0.005 kg
Water 0.005 l
Elaboration
  • Bone and trim the pork loins.
  • Make a brine: mix the loin brine with water.
  • Soak the loins in the brine for 2 days.
  • Remove the loins from the brine, allow them to drain and marinate them in the mixture made with the prepared marinade and water.
  • Keep in the fridge until the next day.
  • Wrap in film or vacuum pack.

CONSERVATION

  • Wrapped in film and refrigerated for 15 days.
  • Vacuum packed and refrigerated for a month.
  • In the freezer for up to 6 months.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 20.06 g
Monounsaturated fatty acids 25.97 g
Polyunsaturated fatty acids 9.48 g
Cholesterol 194.4 mg
Calcium 21.6 mg
Iron 3.51 mg
Zinc 4.86 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 10.8 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.