- 3 pounds kosher salt
- 6 thyme sprigs
- 4 rosemary sprigs
- 4 flat-leaf parsley sprigs
- One 2-pound boneless pork loin, at room temperature
- 4 ounces thinly sliced serrano ham
- Extra-virgin olive oil, for drizzling
How to make this recipe
- Preheat the oven to 400° and line a baking sheet with foil. In a large bowl, mix the salt with 3 tablespoons of water until it resembles wet sand. Spread half of the salt in the center of the baking sheet and top with half of the thyme, rosemary and parsley sprigs. Set the pork loin on top of the herbs. Spread the remaining herb sprigs over the pork and cover completely with the remaining salt, packing it all around the loin. Roast the pork for about 35 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 125°. Let stand for 5 minutes.
- Using a fork, crack open the salt crust. Remove the pork and transfer it to a carving board and let stand for 5 minutes. Brush off any excess salt, if desired. Slice the loin 1/2 inch thick and arrange on a platter. Top the pork with the slices of serrano ham, drizzle with olive oil and serve.
Rich, smooth Tempranillo.