Roasted Salt- and Spice-Packed Pork Loin

Name: Roasted Salt- and Spice-Packed Pork Loin
Prep time: 20 min
Cook time: 150 min
Total time: 190 min
Yield: 8
Ingredients: 1 bone-in pork rib roast (about 5 pounds), chine bone removed, with approximately 1/4 inch fat remaining; 1 teaspoon coarse kosher salt, plus 8 cups for salt crust; 1 teaspoon freshly ground black pepper, plus 2/3 cup for salt crust; 1/3 cup freshly ground fennel seeds; 2 tablespoons olive oil; 1/3 cup freshly ground allspice; 1/3 cup freshly ground juniper berries; 1 cup water

Recipe GLPRbcd6ba20275c97

Main Course

190 min

598 cal

Servings: 8

Oven

SNAP eligible

A stunning centerpiece featuring a bone-in pork rib roast encased in a fragrant salt crust infused with coarsely ground black pepper, fennel, allspice, and juniper berries. The roast is seared until golden, then buried in the spiced salt mixture and slow-roasted until tender, creating a dramatic presentation when the crust is cracked open at the table.

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Ingredients

1 bone-in pork rib roast (about 5 pounds), chine bone removed, with approximately 1/4 inch fat remaining

1 teaspoon coarse kosher salt, plus 8 cups for salt crust

1 teaspoon freshly ground black pepper, plus 2/3 cup for salt crust

1/3 cup freshly ground fennel seeds

2 tablespoons olive oil

1/3 cup freshly ground allspice

1/3 cup freshly ground juniper berries

1 cup water

Directions

Position oven rack at center and preheat to 250°F. Pat the pork roast dry with paper towels. Sprinkle all over with 1 teaspoon kosher salt, 1 teaspoon black pepper, and the ground fennel seeds, pressing gently so the seasonings adhere to the meat.
Heat olive oil in a large heavy roasting pan over medium-high heat. Once the oil is shimmering, place the pork roast fat side down in the pan. Sear until deeply browned on all sides and the ends, about 12 minutes total, using tongs to stand the roast upright as needed to brown the sides evenly. Transfer the browned pork to a baking sheet to cool to room temperature, approximately 20 minutes.
While the pork cools, combine the 8 cups coarse kosher salt, 2/3 cup ground black pepper, ground allspice, and ground juniper berries in the same roasting pan. Stir well to blend all ingredients thoroughly. Add 1 cup water and stir until the mixture is evenly moistened and resembles wet sand.
Push about three-quarters of the salt mixture to one side of the pan. Spread the remaining salt in a long, wide base on the other side that is roughly the size and shape of the roast. Place the cooled pork roast, bone side down, directly onto this salt base. Pack the reserved salt mixture completely over and around the roast, ensuring it is entirely enclosed in the salt crust.
Transfer the roasting pan to the preheated 250°F oven. Roast until an instant-read thermometer inserted straight down into the center of the pork from the top registers 145°F for whole pork cuts, about 2.5 hours. (Note: For a rib roast, 145°F is the safe minimum internal temperature for whole pork cuts.)
Remove the roasting pan from the oven and place on a work surface. Allow the pork to rest in the salt crust for 10 to 20 minutes. Carefully crack and remove all of the salt crust from around the roast. Transfer the pork to a cutting board, brushing away any residual salt crystals with a clean brush or cloth.
Position the roast so the bones stand vertically. Using a sharp knife, cut between the ribs and the meat to remove the bone slab in one piece. Place the bone slab on a serving platter, then set the carved roast back atop the bones in its original position. Carve the roast into individual portions and serve.

Comments

Grocery List Plus Editorial Staff4.5

This recipe hits on ingredient availability and cost: a pork loin, kosher salt, black pepper, olive oil, and water are found at every Charlotte chain, while fennel seeds, allspice, and juniper berries are spice-aisle staples at Harris Teeter and Kroger with no special trip needed. At roughly $12–16 for the loin plus $3 in spices, you're looking at $1.88–2.38 per serving for a lean protein dish. The stated 190 minutes is honest for a slow roast with resting, and this feeds a family of eight with minimal attention once it's in the oven. The one drawback: juniper berries can be dusty or inconsistent at some locations, and if you're unlucky, a quick stop to Harris Teeter's spice section may be necessary—a small friction point for an otherwise straightforward, economical weeknight meal that reheats decently for next-day use.