Salt Crusted and Seasoned Pork Tenderloin
Elevate your dinner table with this show-stopping Salt Crusted and Seasoned Pork Tenderloin. Encased in a perfectly seasoned salt crust made from coarse kosher salt, garlic powder, smoked paprika, and just a hint of onion powder, this tenderloin is baked to juicy perfection. The signature salt crust locks in moisture while infusing every bite with subtle, mouthwatering flavors. Prepped in just 20 minutes, this foolproof recipe ensures an even, perfectly cooked pork tenderloin boasting a golden, aromatic exterior. Crack open the crust, slice into tender medallions, and finish with a sprig of fresh rosemary for an elegant presentation that’s sure to impress guests and family alike. Whether you’re planning a special occasion or a weeknight indulgence, this savory centerpiece is a must-try!
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Recipe Information
Ingredients
- 1.5 lbs Pork tenderloin
- 2 cups Coarse kosher salt
- 1 cup All-purpose flour
- 2 large Egg whites
- 0.5 cup Water
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the pork tenderloin dry with paper towels. Rub it all over with olive oil and set aside.
In a large bowl, mix the coarse kosher salt, all-purpose flour, garlic powder, onion powder, smoked paprika, and black pepper until evenly combined.
In a smaller bowl, combine the egg whites and water, whisking until frothy.
Gradually add the egg white mixture to the salt mixture, stirring until it forms a thick, slightly sticky paste (similar to wet sand).
Place about half of the salt mixture onto the prepared baking sheet, forming a bed roughly the length and width of the pork tenderloin.
Lay the pork tenderloin on top of the salt bed, then cover it entirely with the remaining salt mixture. Press down gently to ensure the tenderloin is completely encased in the salt crust.
Transfer the baking sheet to the preheated oven and bake for 35–40 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 10 minutes. Carefully crack and discard the salt crust (it will harden while baking).
Slice the pork tenderloin into medallions and serve warm, garnished with fresh rosemary if desired.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 187188 mg | 8139% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 0.8 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3447 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
