Recipe onlinefamilyhomerecipes.com/recipe/belarusian-salt-cured-pork-tenderloin/Scan the code to open the recipe on your phone

Main dishes

Belarusian salt-cured pork tenderloin

Name: Belarusian salt-cured pork tenderloin
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 kg Pork tenderloin; 3 tbsp Salt; 1 Garlic clove; 1 tsp Caraway seeds; 2 Bay leaves; 1 tsp Cilantro (fresh coriander); 1 tsp Mustard seeds; 1 tsp Sweet paprika

Pork tenderloin salted and coated with garlic, caraway, cilantro, and mustard seeds, then refrigerated for nearly a week. Serves 6.

Eastern European cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 207 kcal per serving · High-protein recipe · 35 g protein per serving

Save on Pinterest

Recipe at a glance

Prep time: 15 min
Servings: 6 servings
Difficulty: Medium

Jump to recipe

Belarusian herb-coated pork tenderloin is a national specialty made without boiling or roasting: the salted meat rests in the refrigerator. First, the tenderloin is salted for two to three days, then coated with a paste of garlic, caraway, cilantro, mustard seeds, bay leaf, and paprika. Wrapped in a kitchen towel, it rests for another three to four days. Once ready, it keeps in the refrigerator for two to three weeks. You can also use veal or beef instead of pork.

Ingredients

6 servings

Pork tenderloin 1 kg
Salt 3 tbsp
Garlic clove 1
Caraway seeds 1 tsp
Bay leaves 2
Cilantro (fresh coriander) 1 tsp
Mustard seeds 1 tsp
Sweet paprika 1 tsp

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Pat the meat dry with paper towels. Salt it thoroughly, place it in a sealed container, and refrigerate for about 2 to 3 days.
Prepare the seasoning paste: peel and crush the garlic, then mix it with all the remaining seasonings. Remove the meat from the refrigerator and coat it with the paste. Wrap it in a kitchen towel and tie it with kitchen twine to hold it securely together.
Return the wrapped tenderloin to the refrigerator for another 3 to 4 days, after which it is ready to eat. It will keep in the refrigerator for another two to three weeks.

Tip: Turn the tenderloin once a day during salting so the salt penetrates evenly on all sides. Slice it cold, straight from the refrigerator, using a sharp knife to cut the thinnest possible slices.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 207 kcal
Protein: 35 g
Carbohydrates: 1.0 g
of which sugars: 0.1 g
Fat: 6.2 g
of which saturates: 2.0 g
Fiber: 0.5 g
Salt: 8.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bieloruská bravčová panenka v bylinkách na studeno