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!
Lula Harp 
Wait, love pork but not ham???? Hmmm. This sounds delicious. I love pork in all it’s forms including bacon! Margie
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Crazy, I know. But bacon is the best!
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I am very intrigued by salt roasting. I salt roasted sweet potatoes on my blog and they were fabulous. Next I will try this pork and salt roasting beets. I also want to try chicken.
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Your sweet potatoes are on my to-do list!
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yay!
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BTW you can re-use your salt from the pork for the sweet taters.
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I didn’t think of that. I chucked my pork salt since it was all porky. But that absolutely makes sense. I loved your idea for reusing the potato salt since its herb infused.
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“all porky”. That cracked me up.
I can attest first hand, or first mouth as the case may be, that this little piggy rocked my new year. So glad I was there to enjoy the meal with my friends!
I’ve never done this with sweet potatoes but I did it with beets once. Maybe some “all porky” beets should be next. . .
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I’m down w some porky beets!
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