- Dried herbs
- pork tenderloin
- Coarse salt
- Put a layer of 2cm of salt on an oven tray, put the loin on top, and then cover it with the salt so that the meat is completely hidden (the layer should be at least about 2 cm thick).
- If the salt is dry, add a few drops of water on top to moisten it and flatten it so that the meat doesn’t make a little igloo.
- Cook for about 1hr 30 mins - 2hrs. When the salt begins to crack, this means that it is ready.
- It can be eaten freshly cooked or cut into slices and preserved in olive oil.