Pork Loin Baked in Salt with Serrano Ham

1. 1

   Preheat the oven to 400 and line a baking sheet with foil.

2. 2

   In a large bowl, mix the salt with 3 tablespoons of water until it resembles wet sand.

3. 3

   Spread half of the salt in the center of the baking sheet and top with half of the thyme, rosemary and parsley sprigs.

4. 4

   Set the pork loin on top of the herbs.

5. 5

   Spread the remaining herb sprigs over the pork and cover completely with the remaining salt, packing it all around the loin.

6. 6

   Roast the pork for about 35 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 125.

7. 7

   Let stand for 5 minutes.

8. 8

   Using a fork, crack open the salt crust.

9. 9

   Remove the pork and transfer it to a carving board and let stand for 5 minutes.

10. 10

    Brush off any excess salt, if desired.

11. 11

    Slice the loin 1/2 inch thick and arrange on a platter.

12. 12

    Top the pork with the slices of serrano ham, drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.