Tag Archives: parsley

Pork Loin Baked in Salt

This is an easy José Andrés recipe that I saw on “A Moveable Feast with America’s Favorite Chefs” last weekend. You don’t even need to write down a grocery list really… it’s just pork, salt and your favorite herbs. 

Andrés used parsley, thyme and rosemary in his original recipe. I love sage with pork, so I used that and a little parsley. The pork loin was really juicy, delicious and tender, even when I grilled up leftovers for lunch today.

Enjoy!

Pork Baked in Salt (Photo 4), MyLastBite.com

Pork Loin Baked in Salt with sliced Spanish Cured Ham
Recipe by José Andrés, Serves 4

INGREDIENTS

Pork Baked in Salt (Photo 1), MyLastBite.com• 3 pounds sea salt

• 4 sprigs fresh rosemary

• 4 sprigs flat-leaf parsley

• 6 sprigs fresh thyme

• 1  2- pound pork loin (two pound)

• 4 ounces of thinly sliced jamón serrano (Spanish cured ham)

• Spanish extra-virgin olive oil

DIRECTIONS

Pork Baked in Salt (Photo 2), MyLastBite.comPreheat 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. (As noted in the comments below by Reina Romero, the 3 tablespoons of water was not sufficient. 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.

Pork Baked in Salt (Photo 3), MyLastBite.comUsing 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.

Pork Baked in Salt (Photo 5), MyLastBite.com

Leftovers below!

Pork Baked in Salt (Photo 6), MyLastBite.com

Pork Baked in Salt (Photo 7), MyLastBite.com

More about “A Moveable Feast with America’s Favorite Chefs” 

José Andrés – Made In Spain Website

With my favorite tv chef

Pork Loin Baked In Salt on Foodista

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ChimiTuna Recipe

I love grilling steak and topping it with homemade chimichurri sauce. It’s easy to make and the fresh zesty taste just can’t be beat. Since I usually end up with a little extra sauce the next day, I like using it up on things like a spinach omelette, or layered in a cheese quesadilla.

Chimichurri, MyLastBite.comThe other day I was trying to figure out what to have for lunch and grabbed a package of tuna from my pantry. When I opened the fridge to look for ingredients, I noticed some leftover chimichurri sauce from the night before. Why not mix the tuna and chimichurri? Why hadn’t I tried this before? 

I went ahead and prepped the tuna like I usually do (instructions below), but this time I left out the mayo, mustard and lemon juice. Instead, I mixed in the chimichurri sauce and it was fantastic. I especially liked the lime and the subtle heat of the jalapeno pepper.

Now, when I make chimichurri sauce for steak night, I will definitely make a double batch so I have plenty leftover for a ChimiTuna salad.

For the Tuna Mixture:

1 Package of Albacore Tuna (if using canned, drain first)

1/2 celery stalk, chopped

1 tablespoon capers, rinsed and drained

1/2 small red onion, diced

For the Chimichurri Sauce:

1 cup packed chopped cilantro

1 cup packed chopped Italian parsley

1 clove of garlic

Zest of 1/2 a lime

1/4 cup fresh lime juice

Diced jalapeno chili (how much depends how spicy you like it)

1/4 cup of extra-virgin olive oil (more depending how thick you want the sauce. I like it really thick.)

Salt & Pepper to taste

Add all ingredients into Food Processor and pulse until blended

Makes about 1 cup

Combine and Mix:

After you’ve made the tuna mixture, add chimichurri mix one spoonful at a time until it’s to your liking.

Gently mix, cover tightly and chill in fridge for a few hours (so the flavors can marry). I usually eat it with crispy whole-grain crackers or stuffed in a wheat pita.
ChimiTuna, MyLastBite.com

History of Chimichurri Sauce

Chimituna: Chimichurri & Tuna on Foodista

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