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.
Pork Loin Baked in Salt with sliced Spanish Cured Ham
Recipe by José Andrés, Serves 4
• 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
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. (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.
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.
More about “A Moveable Feast with America’s Favorite Chefs”
José Andrés – Made In Spain Website
With my favorite tv chef