Pork Loin Baked In Salt

Photo: MyLastBite

Ingredients

3 pounds sea salt

4 sprigs fresh rosemary

4 sprigs flat-leaf parsley

6 sprigs fresh thyme

1 to 2 lb pork loin (one to two pound)

4 oz of thinly sliced jamón serrano (Spanish cured ham)

Spanish extra-virgin olive oil

Preparation

Preheat the oven to 400 degrees F.

In a large bowl, mix the salt with 3 tablespoons water until the salt is slightly damp. The salt should be moist so it packs well.

If you feel you need more than the 3 tablespoons, just keep adding a little water at a time so the water packs together and doesn’t fall apart in your hands.)

Spread half of the salt on a sheet tray and lay 2 sprigs of the rosemary and the parsley and 3 sprigs of thyme on top of the salt.

Place the pork loin on top of the herbs. Lay the remaining herbs on top of the pork loin and cover the pork completely with the remaining salt, making sure to pack the salt in well around the pork.

Bake for 25 minutes. Remove the pork and let it rest for 5 minutes.

Using a fork and spoon, crack open the side of the salt crust. The upper half of the salt, now a hard shell, should lift off easily. Transfer the pork to cutting board and let rest for 5 minutes.

Slice the loin into half-inch slices and arrange on four plates.

Lay slices of jamón in between pork slices. Drizzle with some olive oil and serve.