Solomillo de Cerdo Curado (Cured Pork Tenderloin)

Ingredients:

2 pork tenderloin tips
500 grams of coarse salt
200 grams of brown sugar
175 grams of white sugar

The ingredients for the marinade are:
2 tablespoons of oregano
2 tablespoons of garlic powder
1 tablespoon of onion powder
2 tablespoons of smoked paprika
1 tablespoon of rosemary
1 tablespoon of thyme
1 tablespoon of pepper
2 teaspoons of cumin
2 teaspoons of cilantro powder 

Directions:

Clean the meat to remove any excess fat or gristle.

Mix sugar and salt, layering some at the bottom of a container, placing the meat on top, and covering it with the remaining mixture.

Refrigerating the meat for 24 hours.

After refrigeration, rinse and dry the meat with paper towels.

Coat it with spices, and tightly wrap it in a kitchen towel or cheesecloth.

Let the tender loin rest in the refrigerator for three weeks to allow the herbs to infuse their flavors. After the fourth day, the food is ready to eat, but the longer it sits, the more cured it becomes.