Jamie Bissonnette's miso-cured pork tenderloin

Another one from The New Charcuterie Cookbook. Tricky only in that it's pretty messy to make, but the final results are gorgeous and both look and taste like peppered raw tuna. We put most of it in something vaguely pho-like tonight, using the hot broth to cook it just a bit (though it's perfectly delicious raw):



( the recipe, after the cut )