Here is a hard to mess up recipe for your Dutch oven "Dutch oven Salt-Crusted Pork Loin" The fresh herbs punch this recipe to a new level with Rosemary, Sage, and Parsley as the main ingredients. Garlic adds an additional flavor profile that you will enjoy too. I added potatoes and onions to my cook but I think the onions picked up too much salt this time around.
|Kosher salt||3 Pound (rock salt is preferred)|
|For salt crusted pork loin:|
|Olive oil||4 Tablespoon|
|Pork loin||3 Pound|
|Sage leaves||6 (whole)|
|Black pepper||1 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh sage||2 Tablespoon|
|Minced fresh rosemary||2 Tablespoon|
|Garlic||5 Clove (25 gm) , mince|
1.Pre-heat Dutch oven.
2.Rinse and pat dry pork loin.
3.Score through the fat cap, deeply and in a cross-hatch pattern.
4.Mix together 2 tbsp of olive oil, black pepper, minced parsley, minced sage, minced rosemary, and minced garlic.
5.Spread mix over the scored fat cap on pork loin and work into cuts.
6.Insert a thermometer into center of pork loin.
7.Pour remainder of olive oil into Dutch oven.
8.Place pork loin in Dutch oven.
9.Top with whole sage leaves.
10.Mix water and salt together.
11.Cover pork loin with salt.
12.Cover with Dutch oven lid and place coals as required.
13.Cook until internal temperature reaches 140 F.
14.Remove heat and rest pork loin for 5 - 10 minutes.
15.Remove salt cap.
16.Brush remaining salt off of pork loin.
17.Cut and serve.