Mezel de casa din cotlet de porc

Fara E-uri, fara conservanti, fara compromisuri — mezel de casa din cotlet de porc pe care il faci tu! De cate ori ai citit lista de ingrediente de pe un pachet de mezel din comert si ai pus totul inapoi in raft? Exact. Mezelul de casa din cotlet de porc cu mustar si condimente speciale este raspunsul la toate acele momente — simplu de facut, incredibil de gustos, mega proteic si cu ingrediente pe care le stii si le pronunti fara dictionarul de chimie! Cotletul de porc marinat 24 de ore in mustar si sare, sigilat la tigaie pentru o crusta frumoasa, invelit in condimentele speciale pentru porc si copt lent la temperatura joasa — rezultatul este un mezel ferm, aromat si perfect de taiat in felii subtiri. Pe un platou de aperitive, in sandwich pentru serviciu sau pentru scoala — in toate variantele este o alegere castigatoare!

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INGREDIENTE (pentru 8 portii)

1 kg cotlet de porc
sare mare
2 linguri mustar
1 plic condiment pentru porc CIO

Presaram cotletul generos cu sare mare pe toate partile si il ungem bine cu mustar — mustarul va patrunde adanc in carne in timpul marinarii si va adauga o aroma subtila si complexa. Acoperim si lasam la marinat la frigider timp de 24 de ore — rabdarea este esentiala pentru un mezel cu adevarat gustos!

Scoatem cotletul din frigider cu o ora inainte de gatire — temperatura camerei asigura o gatire uniforma. Incalzim o tigaie la foc mare si sigilam carnea cate 2 minute pe fiecare parte, inclusiv pe capete — acest pas creeaza o crusta frumoasa care sigileaza sucurile in interior.

Pe o hartie de copt intinsa rasturnam jumatate din plicul de condiment special pentru porc de la CIO. Asezam cotletul deasupra si rasturnam restul de condiment peste carne. Tapotam usor cu mainile astfel incat condimentul sa acopere uniform toata suprafata carnii.

Invelim carnea strans in hartia de copt si o asezam intr-o tava. Introducem in cuptorul preincalzit la 130°C pentru 60 de minute — temperatura joasa si timpul lung de coacere sunt secretul unui mezel fraged, suculent si uniform gatit.

Scoatem din cuptor si lasam sa se raceasca la temperatura camerei, apoi dam la frigider cateva ore — racirea completa este esentiala pentru a putea taia mezelul in felii subtiri si perfecte.

Servim simplu pe un platou de aperitive sau in sandwich pentru serviciu sau scoala — mega proteic, dietetic, fara E-uri si fara niciun compromis!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de mezel de casa din cotlet de porc, te invitam sa incerci si alte retete inspirate:

Rulada de porc in crusta de verdeturi aromate

English version

Homemade Pork Loin Cold Cut

No additives, no preservatives, no compromises — the homemade cold cut you make yourself! How many times have you read the ingredient list on a pack of shop-bought cold cuts and put it straight back on the shelf? Exactly. This homemade pork loin cold cut with mustard and special seasoning is the answer to all those moments — simple to make, incredibly delicious, high in protein and made with ingredients you know and can actually pronounce without a chemistry dictionary! Pork loin marinated for 24 hours in mustard and salt, seared in a pan for a beautiful crust, coated in special pork seasoning and slow-roasted at a low temperature — the result is a firm, aromatic cold cut that slices perfectly thin. On a sharing board, in a sandwich for work or for school — in every version it is a winning choice!

INGREDIENTS (for 8 servings)

1 kg pork loin
coarse salt
2 tablespoons mustard
1 sachet CIO pork seasoning

Season the pork loin generously with coarse salt on all sides and coat well with mustard — the mustard will penetrate deep into the meat during marinating and will add a subtle and complex flavour. Cover and leave to marinate in the fridge for 24 hours — patience is essential for a truly delicious cold cut!

Remove the pork loin from the fridge one hour before cooking — room temperature ensures even cooking. Heat a pan over high heat and sear the meat for 2 minutes on each side, including the ends — this step creates a beautiful crust that seals the juices inside.

Spread a sheet of baking paper flat and pour half the sachet of CIO special pork seasoning onto it. Place the pork loin on top and pour the remaining seasoning over the meat. Pat gently with your hands so the seasoning covers the entire surface of the meat evenly.

Wrap the meat tightly in the baking paper and place in a roasting tray. Put in the oven preheated to 130°C for 60 minutes — the low temperature and long cooking time are the secret to a tender, juicy and evenly cooked cold cut.

Remove from the oven and leave to cool to room temperature, then refrigerate for several hours — complete cooling is essential for slicing the cold cut into thin and perfect slices.

Serve simply on a sharing board or in a sandwich for work or school — high in protein, lean, no additives and absolutely no compromises!

If you enjoyed this homemade pork loin cold cut recipe, we invite you to try other recipes for inspiration: Bavarian Meatloaf (Leberkäse), Homemade Turkey Pastrami or Pork Roulade with Herb Crust.

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