Dutch oven Salt-Crusted Pork Loin Recipe
Author: Gary House
Recipe type: Dutch oven
Prep time:
Cook time:
Total time:
- 3 lbs coarse Kosher salt (rock salt is preferred)
- 4 - 5 tbs water
- 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
- 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.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/dutch-oven-salt-crusted-pork-loin-recipe/
3.5.3229