{"id":23420,"date":"2018-02-23T12:32:31","date_gmt":"2018-02-23T20:32:31","guid":{"rendered":"https:\/\/cooking-outdoors.com\/?p=23420"},"modified":"2018-02-23T14:40:12","modified_gmt":"2018-02-23T22:40:12","slug":"dutch-oven-salt-crusted-pork-loin-recipe","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/dutch-oven-salt-crusted-pork-loin-recipe\/","title":{"rendered":"Dutch oven Salt-Crusted Pork Loin Recipe"},"content":{"rendered":"<div style=\"display: none;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23441\" src=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2018\/02\/Dutch-oven-Salt-Crusted-Pork-Loin-Pinterest.jpg\" alt=\"Dutch oven Salt-Crusted Pork Loin - Pinterest | Cooking-Outdoors.com | Gary House\" width=\"735\" height=\"1102\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2018\/02\/Dutch-oven-Salt-Crusted-Pork-Loin-Pinterest.jpg 735w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2018\/02\/Dutch-oven-Salt-Crusted-Pork-Loin-Pinterest-200x300.jpg 200w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2018\/02\/Dutch-oven-Salt-Crusted-Pork-Loin-Pinterest-683x1024.jpg 683w\" sizes=\"auto, (max-width: 735px) 100vw, 735px\" \/><\/div>\n<p>Salt-Crusted Pork Loin is another one of those easy to make\/cook recipes that I love to share. Big on flavor and the wow factor, you will find yourself adding this to the must make recipe collection, and making it again and again. I used a large 10&#8243; Camp Dutch oven for this recipe based on the size of the Pork loin which was about one-third of a whole Pork loin. One-half of a Pork loin would fit nicely in a 12&#8243; regular Dutch oven and a whole Pork loin would fit in an Oval-roaster perfectly.<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/UXsmBWKCXvU?feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/p>\n<p>A couple of notes on the video:<\/p>\n<ul>\n<li>I used about 28 coals total. 20 to start with and 8 more at 45 mins to continue the 1 hour and 10 minute cook time.<\/li>\n<li>I do recommend&nbsp;using rock salt for this recipe only because it makes removing the salt from the&nbsp;Salt-Crusted Pork Loin easier.<\/li>\n<li>Though I added potatoes and onions to my recipe, it is not necessary&nbsp;for you to do the same, in fact, I felt that the onions absorbed too much salt from the cook and I won't be adding them again. The potatoes where fabulous!<\/li>\n<\/ul>\n<p>Equipment used on the show:<\/p>\n<p>Camp Chef Deluxe 10&#8243; Dutch Oven &#8211;&nbsp;<a href=\"http:\/\/amzn.to\/2F1KwZ2\" target=\"_blank\" rel=\"noopener\">http:\/\/amzn.to\/2F1KwZ2<\/a><\/p>\n<p>Lodge A5-7 Camp Dutch Oven Cooking Table &#8211;&nbsp;<a href=\"http:\/\/amzn.to\/2C7P2zI\" target=\"_blank\" rel=\"noopener\">http:\/\/amzn.to\/2C7P2zI<\/a><\/p>\n<p>Kingsford Original Charcoal Briquettes, 12.9 Pound Bag (Pack of 2) &#8211;&nbsp;<a href=\"http:\/\/amzn.to\/2Eij7Cg\" target=\"_blank\" rel=\"noopener\">http:\/\/amzn.to\/2Eij7Cg<\/a><\/p>\n<p>iGrill2 thermometer &#8211; <a href=\"http:\/\/amzn.to\/1u9zo23\" target=\"_blank\" rel=\"noopener\">http:\/\/amzn.to\/1u9zo23<\/a><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2018\/02\/Dutch-oven-Salt-Crusted-Pork-Loin.jpg\">\n<div class=\"item ERName\">Dutch oven Salt-Crusted Pork Loin Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dutch oven<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Gary House<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H10M\">1 hour 10 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H40M\">1 hour 40 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">3 lbs coarse Kosher salt (rock salt is preferred)<\/li>\n<li class=\"ingredient\">4 &#8211; 5 tbs water<\/li>\n<li class=\"ERSeparator\">Salt-Crusted Pork Loin<\/li>\n<li class=\"ingredient\">3 &#8211; 4 tbs olive oil<\/li>\n<li class=\"ingredient\">2 &#8211; 3 lbs pork loin<\/li>\n<li class=\"ingredient\">4 &#8211; 6 whole sage leaves<\/li>\n<li class=\"ingredient\">1 tbsp black pepper<\/li>\n<li class=\"ingredient\">2 tbsp minced fresh parsley<\/li>\n<li class=\"ingredient\">2 tbsp minced fresh sage<\/li>\n<li class=\"ingredient\">2 tbsp minced fresh rosemary<\/li>\n<li class=\"ingredient\">4 &#8211; 5 garlic cloves, minced<\/li>\n<li class=\"ERSeparator\">10&#8243; Dutch oven<\/li>\n<li class=\"ERSeparator\">20 &#8211; 28 charcoal briquettes<\/li>\n<li class=\"ERSeparator\">Thermometer<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Rince and pat dry pork loin.<\/li>\n<li class=\"instruction\">Score through the fat cap, deeply and in a cross-hatch pattern.<\/li>\n<li class=\"instruction\">Mix together 2 tbsp of olive oil, black pepper, minced parsley, minced sage, minced rosemary, and minced garlic.<\/li>\n<li class=\"instruction\">Spread mix over the scored fat cap on pork loin and work into cuts.<\/li>\n<li class=\"instruction\">Insert a thermometer into center of pork loin.<\/li>\n<li class=\"instruction\">Pre-heat Dutch oven.<\/li>\n<li class=\"instruction\">Pour remainder of olive oil into Dutch oven.<\/li>\n<li class=\"instruction\">Place pork loin in Dutch oven.<\/li>\n<li class=\"instruction\">Top with whole sage leaves.<\/li>\n<li class=\"instruction\">Mix water and salt together.<\/li>\n<li class=\"instruction\">Cover pork loin with salt.<\/li>\n<li class=\"instruction\">Cover with Dutch oven lid and place coals as required.<\/li>\n<li class=\"instruction\">Cook until internal temperature reaches 140 \u00b0F.<\/li>\n<li class=\"instruction\">Remove heat and rest pork loin for 5 &#8211; 10 minutes.<\/li>\n<li class=\"instruction\">Remove salt cap.<\/li>\n<li class=\"instruction\">Brush remaining salt off of pork loin, cut and serve.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3229<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>Here are some additional blog posts that will help you be a better Dutch oven Cook:<\/p>\n<p><a href=\"https:\/\/cooking-outdoors.com\/how-to-use-a-charcoal-chimney-safely\/\" target=\"_blank\" rel=\"noopener\">How to use a Charcoal Chimney Safely<\/a><\/p>\n<p><a href=\"https:\/\/cooking-outdoors.com\/how-to-cure-a-rancid-dutch-oven-video\/\" target=\"_blank\" rel=\"noopener\">How to Cure a Rancid Dutch oven Video<\/a><\/p>\n<p><a href=\"https:\/\/cooking-outdoors.com\/how-to-light-a-charcoal-chimney-video\/\" target=\"_blank\" rel=\"noopener\">How to Light a Charcoal Chimney video<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salt-Crusted Pork Loin is another one of those easy to make\/cook recipes that I love to share. Big on flavor and the wow factor, you will find yourself adding this to the must make recipe collection, and making it again and again. I used a large 10&#8243; Camp Dutch oven for this recipe based on [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23424,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[806,1015,5182,5713,402,5715,5716,473,5167,5714],"class_list":["post-23420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dutch-oven-cooking-recipes-tips-and-techniques","tag-cast-iron-dutch-oven","tag-dutch-oven-recipe","tag-10-dutch-oven-recipe","tag-dutch-oven-salt-crusted-pork-loin","tag-easy-dutch-oven-recipe","tag-easy-dutch-oven-recipes","tag-how-to-cook-a-pork-loin","tag-pork-loin-recepie","tag-pork-loin-recipe","tag-salt-crusted-recipe","course-dutch-oven-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dutch oven Salt-Crusted Pork Loin Recipe - Cooking Outdoors<\/title>\n<meta name=\"description\" content=\"Salt-Crusted Pork Loin is another one of those easy to make\/cook recipes that I love to share. 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My inspiration came from a dozen different recipes that I didn't like so I decided to throw my own version together. This Pork Chile Verde recipe can easily\u2026","rel":"","context":"In &quot;Cast Iron Cooking&quot;","block_context":{"text":"Cast Iron Cooking","link":"https:\/\/cooking-outdoors.com\/category\/cast-iron-cooking-recipes-tips-and-techniques\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11266,"url":"https:\/\/cooking-outdoors.com\/dutch-oven-spice-rubbed-pork-tenderloin-recipe\/","url_meta":{"origin":23420,"position":3},"title":"Dutch oven Spice-Rubbed Pork Tenderloin Recipe","author":"Gary House","date":"August 29, 2014","format":false,"excerpt":"Dutch oven Spice-Rubbed Pork Tenderloin Recipe This\u00a0Spice-Rubbed Pork Tenderloin Recipe comes directly from my friends George and Carolyn Dumler and their fabulous Southwest Dutch oven Cookbook. We just loved this recipe, it\u2019s was spicy, tender and moist. 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