-
1
Place the garlic, parsley, oregano, sweet and hot paprikas, peppercorns, vinegar, and olive oil in a mini food processor and process until a coarse paste forms.
-
2
Place the pork in a glass bowl and rub the spice paste all over it.
-
3
Cover the pork with plastic wrap and refrigerate it for 4 to 6 hours.
-
4
Let it come to room temperature before baking.
-
5
Preheat the oven to 375 degrees .
-
6
Place the salt and egg whites in a large bowl and stir until evenly moistened.
-
7
The paste should just hold together.
-
8
If it doesn't, sprinkle in a little water.
-
9
Line a rimmed baking sheet with foil and place the pork on it.
-
10
Coat the pork completely with the salt paste.
-
11
Bake the pork until cooked through, about 35 minutes.
-
12
To test for doneness, insert an instant-read thermometer through the salt crust into the center of the loin; it should register 155 degrees .
-
13
If it's not quite there yet, bake the pork 7 to 10 minutes longer.
-
14
Transfer the pork to a cutting board and let it rest for 5 minutes.
-
15
Using a wooden spoon, tap the salt crust to crack it and lift it off in large pieces.
-
16
Using a paper towel, gently wipe off any excess salt from the meat.
-
17
Cut the pork into slices and serve with the Tangy Cilantro Mojo.
