Salt Roasted Pork Loin with Almond Parsley Pesto

By lromito

Ingredients

• PORK
• 1 (2- to 2 1/4-pound) boneless pork loin roast, at room temperature
• 1 tablespoon extra-virgin olive oil
• 3 pounds kosher salt
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh rosemary
• 3 large egg whites
• PESTO
• 2 tablespoons white wine vinegar
• 1 packed cup torn white sandwich bread (about 1 slice)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 2 1/2 cups flat-leaf parsley leaves plus whole leaves for garnish
• 1/4 cup unsalted roasted almonds, coarsely chopped
• 1/4 cup finely chopped chives plus whole chives for garnish
• 15 large basil leaves plus more for garnish
• 1/4 teaspoon fine sea salt

Preparation

Step 1

FOR PORK: Heat oven to 400°. Trim excess fat from pork loin, if necessary.

In a large nonstick skillet, heat oil over medium heat until hot but not smoking. Add pork to skillet and cook until browned all over, including ends, about 2 minutes per side.

In a large bowl, stir together kosher salt, thyme and rosemary. In a second bowl, beat egg whites until frothy, then add to salt mixture and mix together until salt resembles wet sand.

Line a baking dish with foil or parchment paper. Put about 1 1/2 cups of the salt mixture into prepared baking dish and flatten to form a bed for the pork loin. Set pork on top of the salt, then cover pork completely with the remaining salt, packing it all around the loin. Roast pork until an instant-read thermometer pierced through crust and inserted in the thickest part of the meat registers 145°, about 40 minutes. While pork is roasting, prepare pesto.

FOR PESTO: In a bowl, pour vinegar over bread; let stand 5 minutes, then gently squeeze bread to remove excess liquid. In a blender (or in a bowl, if you are using a hand blender), combine bread, oil, parsley, almonds, chives, basil and fine sea salt; purée until smooth.Transfer pesto to a bowl, cover, pressing a piece of plastic wrap against the surface, and set aside until needed.

When pork is ready, remove from oven and let stand 5 minutes, then, using a fork, crack open salt crust. Remove pork and transfer to a cutting board; let stand 5 minutes. Brush off any excess salt, if desired.

Thinly slice loin and arrange on a platter. Garnish with herbs. Serve with pesto