It isn’t especially elegant, but in a cuisine that doesn’t fall victim to culinary fashion, this dish is a mainstay. The pork can be thickly cut, served in thin slices like Canadian bacon or roasted in one piece to juicy pinkness. If you don’t have time to roast it in one piece, cure the whole thing, cut it into slices and cook them like boneless pork chops, which is very common in the Basque Country.more
Adapted from wsj.com
cup kosher salt
(5-pound) boneless Berkshire or Kurobuta pork loin, with fat cap intact if possible
cup hot Spanish paprika
cup sweet Spanish paprika
cup extra-virgin olive oil
In a food processor, combine salt and garlic cloves and pulse to a rough paste, about 15 times. Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry. In a small bowl, stir together paprikas, then stir in oil to make a paste. Smear a thin layer over pork and wrap in plastic wrap. Refrigerate overnight. The next day, let pork loin come to room temperature. Preheat oven to 450 degrees. Unwrap pork and scrape off any excess paprika paste to keep it from burning. Place pork in a baking dish or roasting pan with a rack. Place in oven and immediately reduce heat to 300 degrees. Roast until an instant-read thermometer inserted into center of loin registers 145 degrees, 45 minutes-1¼ hours. (Timing will depend on thickness of cut.) Let meat rest 10 minutes after cooking, tented with foil, then slice and serve immediately.