Salt-crusted pork loin. A juicy and easy recipe

Ingredients

• 1 kg of pork loin (1 piece)
• 1 kg of pork loin (1 piece)
• 1 kg of coarse baking salt
• 40 ml of white wine
• 1 apple
• 3 large potatoes
• Mix of dried aromatic herbs: thyme, rosemary and oregano.
• 30 ml of extra virgin olive oil
• Salt to taste

It goes without saying that this recipe is very easy to prepare and the final result is surprising, achieving a perfect cooking point for the meat, using the "in salt" technique.

This cooking method is used for both meat and fish, allowing the food to cook in its own juices, resulting in more flavorful and tender dishes. Pork loin is a lean cut of meat that tends to dry out in the oven, making this technique perfect for achieving optimal doneness.

Once ready, we can enjoy it hot, warm, or even cold, accompanied by a sauce. It's very versatile, working well as a main course, an appetizer, or even for making delicious sandwiches or snacks.

On the blog, I've used this method to cook fish, such as sea bream and sea bass, dishes often prepared for special meals or Christmas menus. Pork loin is a classic, and I recommend some recipes I've already made, such as a simple oven-baked pork loin or stuffed pork loin. The "salt-crusted" technique.

This technique involves completely covering the pork loin with special baking salt, which you can easily find in any grocery store or supermarket. The meat will cook in its "protective shield," retaining all its juices and flavors. Contrary to what you might think, it won't be overly salty, as the loin will only absorb some of the salt and will be perfectly cooked.

The important thing is that the pork loin is completely covered. First, we'll make a base layer, then we'll place the meat, and finally we'll cover it completely.

For better adhesion, you can moisten the salt with water, or even with a little beaten egg white; both techniques work. An additional option would be to flavor the salt with dried herbs of your choice: rosemary, thyme, oregano, herbes de Provence, etc., which would add a touch of flavor to the meat or fish inside. In this case, I've chosen to apply the herbs directly to the meat, rather than to the salt.

The doneness of our meat is very important, as it dries out easily if overcooked. On the other hand, if cooked just right, it's delicious and juicy.

For those using an oven probe, the internal temperature of the meat should reach approximately 63-65°C to be cooked to perfection. However, it's important to remember that every oven is different, and some cook faster than others.

Preparation of the salt technique

• In a bowl, pour the extra virgin olive oil and add the mix of aromatic herbs. Mix well.
• Preheat the oven. Ten minutes at 200ºC, fan setting.
• We coat the piece of meat with the oil and herb mixture, on all sides. We let it rest for about 5 minutes.
• In a baking dish, place a base layer of baking salt. On top of that, place the pork loin.
• Moisten the remaining salt with a little water (30 ml) and use it to cover the meat. The moisture will make it easier to handle and create an even layer. It's important that the meat is completely covered.

Final preparation

• Peel the potatoes and chop them into medium-sized pieces. Slice the apple into wedges, removing the core but leaving the peel on. Place everything in an ovenproof dish, salting the potatoes. Finally, pour the wine into the dish.
• We put everything in the oven, meat and side dish. We bake for 40 minutes at 200ºC. Halfway through cooking, we remove the dish with the potatoes and apple, stir, and put it back in the oven.
• After that time, remove the dish from the heat and let it rest for at least 10 minutes to cool down and make it easier to handle without burning yourself. Remove the top layer of salt, which will come off easily.
• Remove the meat, taking off any remaining salt. Transfer it to a cutting board and slice it. Plate it with the garnish, and enjoy this truly delicious dish at the table.

Tips for a pork loin with spices and salt

• We'll cut the pork loin into slices of varying thickness, according to our preference. I recommend slicing as needed, since a whole piece stays juicier than if it's completely chopped up.
• Any uneaten portion will keep in the refrigerator for 4-5 days in a sealed container or simply covered with cling film. You can slice it for an appetizer, a delicious sandwich, or a cold dinner served with a salad.
• The mix of herbs I've used is a basic one, with the most common herbs found in any home, but you can change them and use your favorites. Sweet paprika or curry are also good options that will give it a different and delicious touch.

Last revision: September 3, 2026

We've worked 5 hours and 5 minutes to bring you this recipe. How is that calculated?

75 min. cooking, 30 min. taking and editing photos, 120 min. recording and editing the video, 45 min. writing, and 35 min. organizing and publishing everything on the website and social media. 😊 Not counting the time we spend researching how to make the best recipe, buying the ingredients, eating it (and making it again if it wasn't perfect), reading your comments, and answering your questions.

Categories: Oven Recipes, Recipes with Few Ingredients, Meat and Poultry Recipes, Pork Loin Recipes, Quick and Easy Recipes