Holiday ham leftovers take weeks to finish. Instead, prepare a basic one pound pork tenderloin just as you would prepare a ham. The result is a traditionally brined, brown-sugar-coated "ham" for two in just one day. It even comes out pink! This recipe uses pink brining salt from Williams Sonoma, but you could use Prague #1 instead.
I have been making this "ham" for two for Easter since finding the recipe a number of years back. There is only my husband and myself and it makes enough for two meals. It looks like ham, it cuts like ham and it tastes like ham. To make it even better it is so easy and so quick. If you are hesitant, don't be, give it a try and you will never go back!
I didn't want the typical ham for Easter meal and decided to give this recipe a try. I was able to find the pink curing salt (at Academy--not all of them carry it). It was so easy to make and the result was perfect! In the instructions, it said to turn broiler to low(??? The broiler is on or it isn't), so I just let it keep roasting. I took it out at about 134 degrees and let it rest while I finished the rest of the meal. I was actually afraid I had overlooked it because it was a bit "stiff" when I removed it from the pan--but when I sliced into it and took that "cook's taste"--it was perfect! I will definitely make this again!
I made this for Easter lunch and we all liked it. I couldn't find the pink curing salt (I live in a smaller city and didn't plan ahead), so I substituted Morton's Tender Quick. It came out quite salty, so next time I will omit the kosher salt. Otherwise it's very good!
