Cretan Smoked Pork (Apaki)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Slice the pork tenderloin into 1/4-inch thick rounds.

   Ongeveer 5 min

   Tip van de kok: Slicing slightly frozen pork can make it easier to get even pieces.

2. 2

   In a non-reactive bowl, combine the red wine vinegar, dried oregano, dried thyme, bay leaf, black peppercorns, and salt for the marinade.

   Ongeveer 2 min

3. 3

   Add the sliced pork to the marinade, ensuring all pieces are well coated.

   Ongeveer 1 min

4. 4

   Cover the bowl and refrigerate for at least 2 hours, or preferably up to 4 hours, to allow the flavors to meld.

   Ongeveer 2 uur

   Tip van de kok: Do not marinate for too long (e.g., overnight) as the vinegar can start to break down the pork texture too much.

5. 5

   Remove the pork from the marinade and pat the slices thoroughly dry with paper towels.

   Ongeveer 3 min

   Tip van de kok: Drying the pork is crucial for a good sear and crispy edges.

6. 6

   Heat the olive oil in a large skillet over medium-high heat until shimmering.

   Ongeveer 2 min

7. 7

   Add the pork slices to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan.

   Ongeveer 1 min

   Tip van de kok: Overcrowding will steam the pork instead of searing it.

8. 8

   Sear the pork for 2-3 minutes per side until nicely browned and cooked through.

   Ongeveer 6 min

   Tip van de kok: The thinner slices will cook quickly, so watch them carefully.

9. 9

   Remove the cooked pork from the skillet and transfer to a serving platter.

10. 10

    Garnish with fresh parsley, if using, and serve warm.

    Ongeveer 1 min