Arista with salt

The salt pork loin is a roast with a very simple cooking method to follow. It is the boneless part of the loin also known as pork loin, loin or sirloin, very tasty and versatile, healthy to make in the oven and without the addition of fat. During cooking it is good to pay a little attention: it should not be cooked too much or too little, because the meat could be dry. Cooking this recipe in salt allows the meat not to let the liquids escape, leaving all its characteristics intact and therefore remaining moist and juicy inside. Perfect for those who want to keep light during a hot day or for those who want to follow a diet. Just a few ingredients are enough, a good cut of slightly fatty meat, rosemary and coarse salt to have a second course to be served both hot and cold. We recommend enjoying it cold, accompanied with rocket leaves, cherry tomatoes, parmesan flakes, balsamic vinegar and some toasted bread croutons. A simple but highly effective recipe!


  • 1200 g pork loin
  • 1 kg coarse salt
  • 2 rosemary sprigs

To season

  • arugula qb
  • cherry tomatoes to taste
  • parmesan flakes to taste
  • toasted bread croutons to taste
  • sale q.b.
  • pepe q.b.
  • extra virgin olive oil to taste
  • balsamic vinegar to taste
  • Get a whole piece of meat with a light layer of fat which during cooking will tend to make the meat itself remain softer.

  • Before cooking it, tie it with string or use the food nets for roasts or cured meats that you find on the market. It will guarantee you homogeneous and compact cooking.

  • Place the coarse salt in a bowl, moisten it slightly with a little water and mix.

  • Cover the bottom of a plum cake mold with salt, creating a 1cm base.

  • Place a sprig of rosemary and place the pork loin on top. Add another sprig of rosemary on top, inserting the string in the middle.

  • Bake in static mode on a level below intermediate at 200°C.

  • Allow approximately 25-30 minutes of cooking time for each 500 g piece of meat. For those who prefer it well cooked, continue for about 5 minutes, considering that with prolonged cooking the meat will retain less juices inside becoming dry and stringy.

  • Remove from the oven and let cool for a few minutes.

  • Using a spoon or the tip of a knife, break the salt crust, remove the loin and transfer it to a cutting board.

  • Remove excess salt with a brush or kitchen paper. Wrap it in a sheet of aluminum foil and let it rest for 10 minutes.

  • Finally, remove the string. Slice the meat by distributing the slices on a serving plate, overlapping them slightly.

  • Season with the rocket leaves, add the cherry tomatoes cut in half or quarters, a pinch of salt, pepper and some croutons. Finish with the parmesan flakes, a drizzle of oil and a few teaspoons of balsamic vinegar.

Cooked meat, if not consumed immediately, should be stored in the fridge, wrapped in cling film for 3-4 days and sliced ​​if necessary, perhaps accompanying it with some sauce.
To understand the degree of cooking, use a kitchen thermometer: it must not exceed 68°C.


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