Salt Baked Pork Tenderloin

Ingredients:
1/2 t  ground black pepper
1/2 t  thyme
1/2 t  rosemary
  2    pork tenderloin (full piece )
  4    potatoes (medium size)
  4 T  olive oil (extra virgin)
1/2 t  salt
1/2 t  thyme
1/2 t  rosemary
1/2 t  ground black pepper
1/2 t  parsley (fresh and chopped)
  3 lb coarse or kosher salt (1.5 kg)

Instructions:
1. Put a large sheet of plastic film on a countertop or similar.
2. Sprinkle the plastic film with your favorites spices (i.e. thyme, black
pepper and rosemary).
3. Place tenderloins on top of the film and wrap them.
4. Put them into the fridge for 30 min.
5. While the pork is marinating wash 4 medium size potatoes and dry. Don't
peel the potatoes.
6. Slice down the potatoes taking care not to cut all the way through.
7. In a bowl mix 4 tablespoon of extra virgin olive oil, 1/2 teaspoon of
salt with some thyme, rosemary, ground black pepper and chopped fresh
parsley.
8. Preheat oven to 400ºF (200º C).
9. When warm brush the potatoes with the mixture making sure it gets in
between every slice.
10. Bake for 15 minutes.
11. While potatoes are baking put a layer of coarse (kosher) salt in a
large baking plate.
12. Place tenderloins on top of the salt layer.
13. Cover tenderloins with enough coarse salt to make sure both tenderloins
are fully covered.
14. Brush again the potatoes with the mixture of olive oil and spices. 
15. Bake at 400ºF (200ºC) both tenderloins and potatoes for 28-30
minutes. If possible, use separate baking plates for potatoes and pork but
if you are using the same just make sure that the potatoes don't touch the
coarse salt. 
16. After 28-30 minutes you should see that the top layer of salt is
starting to crack and that's the moment to remove from the oven to have a
super juicy pork tenderloin (around 28 min for medium rare and 30 min for
medium). In case you like it well done give it 2-3 more minutes. 
17. Remove potatoes from the oven (they should have been around 45 min
baking, first 15 min without the pork and then almost half an hour with the
pork).
18. With a knife and a spatula or spoon crack open the salt crust making
sure that is fully clean before eating. Otherwise it could be a too salty.

19. Transfer tenderloins and potatoes to a dish and brush off the remaining
salt. 
20. Slice tenderloins 1/2 inch thick and server with the Hasselback
potatoes. Enjoy your Spanish pork recipes.



Description:
Salt baked pork tenderloin with crispy Hasselback potatoes, a super juicy Spanish pork Tapas recipe!. Learn how to cook this delicious Black Iberian pork recipe typical from Spain baked in salt crust, an extremely healthy and easy technique clue to get an extra juicy dish!

Notes:
• You can use any pork but the original recipe and our recommendation is to use Black Iberian pork what will give a super extra and special flavor!

• Baking in salt insulates the food and keeps all the natural flavor of the meat without adding any fat what makes it an easy, healthy and extremely juicy technique!