Salt-crusted Pork Loin

I can provide you with the recipe for salt-crusted pork loin. This cooking method allows the meat to preserve its juiciness, being cooked within a layer of salt that retains its juices.

Ingredients

• 1 kg whole pork loin
• 2 kg coarse salt
• Fresh rosemary sprigs (to taste)
• 2 egg whites (optional, useful if you want to make a more compact salt crust)
• Spices to taste (for example, peppercorns, bay leaves, sage)

Preparation

1. Preheat the oven to 200 °C.
2. Lay half of the salt in a baking dish, creating a base on which you can place the meat. If you wish to add an aromatic touch, you can add some sprigs of rosemary or spices of your choice on the bed of salt.
3. Place the pork loin on top of the salt bed.
4. If you decide to use the egg whites, in a large bowl, mix the remaining salt with the egg whites until you get a moist and moldable mixture. Alternatively, you can just use dry salt.
5. Completely cover the pork loin with salt (and the egg white mixture, if used), creating an even layer around the meat.
6. Bake the pork loin and let it cook for about 50-60 minutes, depending on the size and thickness of the meat. The internal temperature of the pork loin should reach 70 °C for proper cooking.
7. Once cooked, take the pork loin out of the oven and let it rest for about 10 minutes before carefully breaking the salt crust.
8. Break the salt crust, remove it entirely, and slice the pork loin before serving.

Fun Facts

The pork loin is a cut of meat that is highly valued in Tuscany, and the name “arista” comes from the Greek language, where “άριστος” (aristos) means “the best”. Legend has it that the term was adopted for the first time during a banquet held in Florence in 1439, on the occasion of the Ecumenical Council.