Pork loin in salt

On the baking tray put a thick base of Sea Salt FOR BAKING and then put the meat on top and cover it entirely with salt.

Leave in the oven at maximum power on top and bottom for one hour per kilo of meat.

When the time has elapsed, do not remove from the oven, let it enter the oven and when it is cool then remove to cut.

Before cutting, remove as much salt as possible, leave none and cut into fillets.

Taste perfectly. It can be frozen. It can be preserved in olive oil and add basil and drain well when serving. It can also be frozen like this.