Mix 60% salt and 40% sugar.
In a container, make a small bed with the mixture and put the pork tenderloin on top.
Cover it completely by pressing gently.
Wrap it with cling film and leave it in the refrigerator for 24 hours.
After 24 hours, wash it with cold water to remove excess mixture and dry it well with kitchen paper.
Repeat the curing for another 24 hours in the refrigerator.
After the second 24 hours, clean it and dry it well.
Cover it completely with a good amount of paprika and pepper. You can add other spices to taste and herbs such as bay leaf.
Wrap it tightly in gauze bandage. Do not use cling film because we want the meat to be able to breathe.
Let it rest in the fridge for at least 3 weeks. rotating it 90 degrees every day. It is good to leave it on a grill so that the meat also breathes underneath.
After 3 weeks, cut into thin slices and Enjoy!
