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Lomo en sal is the meat equivalent of Spain's famous dorada a la sal - a whole pork tenderloin completely encased in a dome of egg-white-bound coarse sea salt mixed with aromatic rosemary and thyme, then baked until the crust sets hard. The salt creates a sealed cooking environment, trapping all the pork's moisture and the fragrance of the herbs inside, producing extraordinarily juicy meat that is neither salty nor dry. Garlic cloves pressed into the surface of the pork before sealing add an extra layer of aroma. When cracked open at the table, the tenderloin emerges perfectly pink and steaming, needing nothing more than a drizzle of extra virgin olive oil.
Prep
10 min
Cook
35 min
Total
45 min
Servings
4 srv
Difficulty
Easy
Calories
285 kcal
For 4 serving(s)
Per serving
Preheat oven to 210 degrees C (410 degrees F).
Rub the pork tenderloin with olive oil, press the garlic cloves into slits cut in the surface, and season lightly.
Mix coarse sea salt with lightly beaten egg whites and the chopped fresh rosemary and thyme until the mixture holds together like damp sand.
Spread a layer of the salt mixture on a baking tray; place the tenderloin on top and pack the remaining salt firmly over it in an even dome, sealing every gap.
Bake for 30-35 minutes; the crust should be hard and lightly golden.
Rest 5 minutes, then bring to the table and crack the crust open firmly with the back of a heavy spoon.
Slice the tenderloin thickly and serve immediately with a drizzle of extra virgin olive oil and a squeeze of lemon.
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