Dutch oven Salt-Crusted Pork Loin Recipe

Salt-Crusted Pork Loin is another one of those easy to make/cook recipes that I love to share. Big on flavor and the wow factor, you will find yourself adding this to the must make recipe collection, and making it again and again. I used a large 10″ Camp Dutch oven for this recipe based on the size of the Pork loin which was about one-third of a whole Pork loin. One-half of a Pork loin would fit nicely in a 12″ regular Dutch oven and a whole Pork loin would fit in an Oval-roaster perfectly.

A couple of notes on the video:

I used about 28 coals total. 20 to start with and 8 more at 45 mins to continue the 1 hour and 10 minute cook time.
I do recommend using rock salt for this recipe only because it makes removing the salt from the Salt-Crusted Pork Loin easier.
Though I added potatoes and onions to my recipe, it is not necessary for you to do the same, in fact, I felt that the onions absorbed too much salt from the cook and I won't be adding them again. The potatoes where fabulous!

Equipment used on the show:

Camp Chef Deluxe 10″ Dutch Oven – http://amzn.to/2F1KwZ2

Lodge A5-7 Camp Dutch Oven Cooking Table – http://amzn.to/2C7P2zI

Kingsford Original Charcoal Briquettes, 12.9 Pound Bag (Pack of 2) – http://amzn.to/2Eij7Cg

iGrill2 thermometer – http://amzn.to/1u9zo23

Dutch oven Salt-Crusted Pork Loin Recipe

Author: Gary House

Recipe type: Dutch oven

Prep time: 30 mins

Cook time: 1 hour 10 mins

Total time: 1 hour 40 mins

Ingredients

3 lbs coarse Kosher salt (rock salt is preferred)
4 - 5 tbs water

Salt-Crusted Pork Loin

3 - 4 tbs olive oil
2 - 3 lbs pork loin
4 - 6 whole sage leaves
1 tbsp black pepper
2 tbsp minced fresh parsley
2 tbsp minced fresh sage
2 tbsp minced fresh rosemary
4 - 5 garlic cloves, minced

10" Dutch oven

20 - 28 charcoal briquettes

Thermometer

Instructions

Rince and pat dry pork loin.
Score through the fat cap, deeply and in a cross-hatch pattern.
Mix together 2 tbsp of olive oil, black pepper, minced parsley, minced sage, minced rosemary, and minced garlic.
Spread mix over the scored fat cap on pork loin and work into cuts.
Insert a thermometer into center of pork loin.
Pre-heat Dutch oven.
Pour remainder of olive oil into Dutch oven.
Place pork loin in Dutch oven.
Top with whole sage leaves.
Mix water and salt together.
Cover pork loin with salt.
Cover with Dutch oven lid and place coals as required.
Cook until internal temperature reaches 140 °F.
Remove heat and rest pork loin for 5 - 10 minutes.
Remove salt cap.
Brush remaining salt off of pork loin, cut and serve.