Thanks to PBS, Jose Andres, and A Moveable Feast repeat during pledge week I’m able to bring you today’s post. If you are a regular visitor here, I think by now it’s clear I love pork in just about any form (though, not a huge fan of ham). When I saw a repeat of A Moveable Feast and this recipe, I knew I had to make this.
Salt Roast Pork
- 3 pounds sea salt (ish)
- 4 sprigs fresh rosemary (ish)
- 4 sprigs flat-leaf parsley (ish)
- 6 sprigs fresh thyme (ish)
- 1 2-pound pork loin (mine was 2.16)
- 4 ounces of thinly sliced jamón serrano (I skipped)
- Spanish extra-virgin olive oil (I omitted)
Preparation: I made my notes in blue
Preheat the oven to 400 degrees F. In a large bowl, mix the salt with 3 tablespoons water (I’m sure I used more, but I didn’t measure) until the salt is slightly damp. The salt should be moist so it packs well. 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. I baked for a little longer 30-35 minutes to account for my slightly larger pork loin.
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. I skipped the olive oil drizzle and jamon and served slices by themselves.
This was the most tender pork loin I have ever made! It melted in my mouth! We had this on New Year’s Day with black eyed peas and an amazing sweet and sour slaw. All of our superstitions covered for a prosperous and good year. Pig, black eyed peas, and cabbage!