I made this pork for Mother’s Day dinner along with roasted fingerling potatoes, French green beans and mustard yogurt sauce. It was a huge hit. If you think that the meat will taste salty, that is not the case at all. This method of roasting produces a very tender end result.

Two Tablespoons Of Chopped Fresh Rosemary
Six Egg Whites
Six Cups Of Coarse Kosher Salt
A Tablespoon Of Olive Oil
Two Whole Pork Tenderloins

Preheat the oven to 400 degrees.

Combine the rosemary, the egg whites and the salt in a large mixing bowl. Mix until the texture is like moistened sand.

In a large skillet, heat the olive oil on high heat until it shimmers. Brown the pork tenderloins on all sides. Remove and pat the pork dry with a paper towel removing any excess olive oil.

While the pork is browning, spoon a layer of the salt mixture about 1/4 inch thick on the bottom of a roasting pan large enough to hold the pork tenderloins.

Place the browned pork in the center of the roasting pan and cover the tenderloins with the remaining salt mixture.

Roast in the preheated oven for thirty minutes. Remove the roasting pan from the oven and let the pork sit at room temperature for at least five minutes.

With a chef’s knife, chip a crack around the middle of the salt crust and carefully lift off the top. This salt crust should come off very easily. Lift the roasted pork from the salt crust bottom and place it on a carving board. Brush off any excess salt. Slice the pork into about 1/4 inch medallions and serve.