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“(Lomo en Adobo a la Sal) The zesty adobo marinade in this recipe is a blend of smoky Spanish paprika, garlic, oregano, and parsley that's straight from the Spanish heartland. While adobo pork is usually sliced and fried in oil or lard, baking the pork in a salt crust produces a fabulously moist, tender, and original dish, minus the fat. Because the salt acts as kind of a pressure cooker, start checking the temperature of the meat after it has baked for about 35 minutes. The "Tangy Cilantro Mojo" (see my related recipe) goes perfectly with the pork, which is delicious hot, warm or cold. Adapted from "The New Spanish Table" cookbook. Prep time includes marinating time.”
6hrs 35mins

Ingredients Nutrition


  1. Place the garlic, parsley, oregano, sweet and hot paprikas, peppercorns, vinegar, and olive oil in a mini food processor and process until a coarse paste forms. Place the pork in a glass bowl and rub the spice paste all over it. Cover the pork with plastic wrap and refrigerate it for 4 to 6 hours. Let it come to room temperature before baking.
  2. Preheat the oven to 375º.
  3. Place the salt and egg whites in a large bowl and stir until evenly moistened. The paste should just hold together. If it doesn't, sprinkle in a little water.
  4. Line a rimmed baking sheet with foil and place the pork on it. Coat the pork completely with the salt paste. Bake the pork until cooked through, about 35 minutes. To test for doneness, insert an instant-read thermometer through the salt crust into the center of the loin; it should register 155º. If it's not quite there yet, bake the pork 7 to 10 minutes longer.
  5. Transfer the pork to a cutting board and let it rest for 5 minutes. Using a wooden spoon, tap the salt crust to crack it and lift it off in large pieces. Using a paper towel, gently wipe off any excess salt from the meat. Cut the pork into slices and serve with the Tangy Cilantro Mojo.

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