Cooking with Karli: Tuscan Porkloin with Fresh Herb Salt Crust

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Tuscan Porkloin with Fresh Herb Salt Crust

Serves 8

1 pc 3-4 lb porkloin
¼ cup Minced fresh herbs (2 tbsp basil,
2 tbsp Italian parsley, 1 tbsp oregano, and 1 tbsp rosemary)
1 tbsp Fresh garlic, minced
1 piece Anchovy
¼ cup Extra-virgin olive oil (best quality)
4 tbsp Sea salt

Freshly ground black pepper, to taste

Light a grill with filled with 2-3 quarts lump charcoal. Let coals embers turn red, even out the coal pile level, and place grate on grill to heat up. Preheat a standard oven to 350 degrees.

Do not season or oil the meat, simply roast the pork rack on all sides for 3-4 minutes to create a grilled crust.

Place on a rack in a roasting pan fat side up and roast in oven starting with 30 minutes and checking until an internal temp of 150 degrees F is achieved.

Meanwhile, combine the herbs, ½ cup extra virgin olive oil, garlic, sea salt, and anchovy in a food processor and blend.

Pull rack from the oven and brush the herb salt marinade over all the roast.

Let porkloin rest for 20 minutes before slicing into individual portions.

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