Pork Loin Roasted in Salt

Cooking meat in a salt crust is a simple yet highly effective technique that works well for various foods, especially meat. You don't need special skills or hard-to-find ingredients, but it's essential to use a high-quality cut of meat for the best results. The aromatic herbs add wonderful flavor, and the salt not only conducts heat and cooks the meat evenly, but also seasons it perfectly without adding any fat. You can serve this pork loin hot or cold, and it even makes a great filling for gourmet sandwiches, especially with fresh vegetables and good homemade bread!
Pork Loin Roasted in Salt
Cooking meat in a salt crust is a simple yet highly effective technique that works well for various foods, especially meat. You don't need special skills or hard-to-find ingredients, but it's essential to use a high-quality cut of meat for the best results. The aromatic herbs add wonderful flavor, and the salt not only conducts heat and cooks the meat evenly, but also seasons it perfectly without adding any fat. You can serve this pork loin hot or cold, and it even makes a great filling for gourmet sandwiches, especially with fresh vegetables and good homemade bread!
Steps
- 1
Tie the pork loin roast with kitchen twine to give it a more even shape. This helps it cook evenly and makes it easier to slice after roasting.
- 2
Spread a 1/2-inch (about 1 cm) layer of coarse salt on the bottom of a loaf pan or baking dish with high sides.
- 3
Place a few sprigs of the fresh herbs and half of the garlic clove, thinly sliced, on top of the salt. Set the pork loin on top.
- 4
Tuck the remaining herbs and garlic under the kitchen twine on the pork, then cover the entire roast with the rest of the coarse salt so the meat is completely enclosed.
- 5
Bake in a preheated oven at 375°F (190°C) for 1 hour and 15 minutes. Remove from the oven and let it cool completely at room temperature.
- 6
Break the salt crust and gently remove the cooled pork loin. Place it on a cutting board and, using a sharp knife, slice it into thin pieces about 1/16 to 1/8 inch (1-2 mm) thick.
- 7
You can serve the pork loin hot with roasted vegetables or sweet-and-sour sides, or cold with a light salad of arugula, cherry tomatoes, shaved Parmesan, and balsamic vinegar. It also makes a delicious filling for gourmet sandwiches!
Keywords
Similar Recipes
More Recipes
-

Fillet Steak with White Truffle Mushroom Risotto
Bee Vinitra
-

✨ Ruby Crunch Rainbow Salad 🥕💜🥜 | Creamy Lemon Yogurt Dressing
Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
-

Rekha Bapodra
-

Madhumita Bishnu
-

Suchitra S(Radhika S)
-

Ryan
-

Surhaan Tahir Wafai
-

Krishna Dholakia
-

Fee marie
-

SherryRandall: The Leftover Chronicles
-

Shredded Beef for Tacos/Burritos
蛟龍Stormwyrm
-

Amanda
-

TizzleMySkittles
-

Kels Ro
-

Neha Handa
-

Monica Rangaswamy
-

Anil Kishore
-

Stir-fried Iceberg Lettuce & Prawns with Garlic & Chilli
Hiroko Liston
-

#tRGj Fresh Salmon Ninja Foodi AF
Ray Gould
-

Aamna Saad
-

skunkmonkey101
-

skunkmonkey101
-

Food wishes










