Salt Crusted and Seasoned Pork Tenderloin Recipe

Salt Crusted and Seasoned Pork Tenderloin Recipe

  • 3 garlic cloves, minced
  • 1 teaspoon prepared no-salt Italian OR Mediterranean spice blend
  • 1 (1 pound) boneless pork tenderloin
  • 1 teaspoon vegetable oil
  • 2 tablespoons Morton® Sea Salt (Coarse)
  1. Thoroughly combine minced garlic with spice blend. Pat pork tenderloin dry with paper towel. Brush tenderloin with oil; sprinkle with garlic/spice mixture. Press into tenderloin. Place long sheet of heavy-duty aluminum foil on a baking pan. Place tenderloin on foil; bring edges of foil up at sides and ends; fold in allowing top of pork tenderloin to remain exposed. Sprinkle top of tenderloin with Morton(R) Sea Salt (Coarse).
  2. Roast meat at 450 degrees F for 20 to 25 minutes or until internal temperature reaches 160 degrees F for medium or 170 degrees F for well done. Allow meat to rest 10 minutes. Remove and discard salt crust. Brush off any excessive salt from roast, if desired. Slice and serve.
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