Ingredients
- 3 pound sea salt
- 4 sprig fresh rosemary
- 4 sprig flat leaf parsley
- 6 sprig fresh thyme
- 1 sprig 2-pound pork loin
- 4 ounce thinly sliced jamón serrano (spanish cured ham)
Preparation
Baking Directions:
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.
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.
