Rostad fläskfilé med salt och kryddor

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic salt-crusted pork loin is a show-stopping centrepiece that delivers incredibly succulent meat with a sophisticated profile of earthy juniper, black pepper and fragrant fennel. By roasting the pork inside a seasoned salt shell, the moisture is locked in, ensuring the lean loin stays tender while absorbing the subtle heat of the spices. This diabetes-friendly dish offers a lean, high-protein main course that is naturally low in sugar and packed with savoury depth.

Perfect for a weekend gathering or a special family dinner, this method of cooking is surprisingly simple yet produces professional results. The salt crust creates a beautiful presentation at the table, though it is discarded before eating to reveal the perfectly seasoned meat beneath. Serve it with a selection of steamed seasonal greens or roasted root vegetables for a balanced and wholesome meal.

Ingredients for Roasted Salt-and Spice-Packed Pork Loin

450g bone-in pork rib roast, chine bone removed, all but 1/4 inch of fat trimmed
1 teaspoon plus 1200g coarse kosher salt (3 3/4 to 1.8kg )
1 teaspoon plus 100g freshly ground black pepper (3 1/2 to 110g )
45g freshly ground fennel seeds (1 to 35g )
2 matskedar olivolja
80ml freshly ground whole allspice (1 to 35g )
50g freshly ground juniper berries* (about 30g )
240ml vatten

How to make Roasted Salt-and Spice-Packed Pork Loin

Position rack in centre of oven and preheat to 121°C. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large roasting pan over medium-high heat. Place pork, fat side down, in pan. Cook until brown on all sides and on ends, holding pork upright with tongs when necessary, about 12 minutes. Transfer pork to baking sheet and cool completely, about 20 minutes.

Combine 1200g coarse salt, 100g black pepper, allspice, and juniper berries in same roasting pan. Stir to blend. Add 240ml water and stir to moisten. Push 2/3 to 3/4 of salt mixture to 1 side of pan, spreading remaining salt in long wide strip (about size of roast) as base for pork. Place pork, bone side down, on salt base. Pack remaining salt over entire roast, enclosing completely.

Roast pork in salt crust until instantread thermometer inserted straight down into pork from top centre registers 74°C, about 2 1/2 hours.

Transfer roasting pan to work surface. Let pork rest 10 to 20 minutes. Remove all salt from around pork. Transfer pork to cutting board, brushing off any remaining salt. Position roast so that bones are vertical. Cut between bones and meat to remove bone slab in 1 piece.

Place bone slab on platter. Arrange roast atop bones in original position. Carve roast and serve.

Sold in the spice aisle of most supermarkets.

With the pork, pour a Côtes du Rhône. We like the Domaine Rouge-Bleu 2007 "Mistral" (France, $18). Its blackberry and earthy flavours and anise notes complement the meat deliciously.

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