Since I have been blogging on tender meat recently I thought this recipe on salt roasted pork tenderloin was perfect.  If you have not salt roasted meat before this is a perfect recipe to start with.  Only a few ingredients and short cooking time result in a tender and delicious roast. 

I am very fond of pork tenderloin.  It is already a tender cut with great flavor and low fat but this recipe ensures that it stays very tender during cooking.   I posted a recipe on salt roasted sweet potatoes and Lula from Lula Harp commented and told me about her salt roasted pork tenderloin.  I had to try her recipe.  One of the problems with this recipe is the meat came out so good my family and friends ate it all before I had a chance to photograph the finished product.  I will update this post later with a photo of the finished product after I make this dish again. 

Salt Roasted Pork Tenderloin

inspired by Lula Harp

3 lbs of sea salt, kosher salt or regular idonized salt (I used sea salt)

Sprigs of fresh herbs such as oregano, parsley, thyme, rosemary (I used rosemary, thyme and parsley)

1 (2) lb Pork Tenderloin

Pre-heat oven to 400 degrees.  Mix salt and about 3-4 tablespoons water in a bowl.  Lay out a bed of the moist salt in a roasting pan.  Lay about 1/2 of your fresh herbs on the salt bed.  Put you tenderloin on top of herbs and lay remaining herbs of top of tenderloin.

Cover with remaining salt until tenderloin is encased in a bed of salt. 

As you can see in the picture I made 4 tenderloins.  The recipe is written for 1 tenderloin which is what most sane people would cook. 

Bake in hot oven for 1/2 hour or until internal read thermometer reads 160 degrees.

Let tenderloin rest for five minutes and knock of salt crust.  I rinsed my meat a bit in warm water because I could not get all of the salt off.  It was a bit salty but very tasty.  We used an asian ginger glaze to coat the meat and served with rice and veg.

More links on salt roasting…

“Salt Roasted Sweet Potatoes”-Marinating Online

“Salt Roasting-I’ts White Magic”-Los Angeles Times

“How to Salt Roast”-Serious Eats

“Salt Roasting Basics”-D’Artagnan