1 pork loin, approximately 3 kg
For the seasoning
1/2 cup of coarse salt
1 cup of black pepper
1/4 cup of Jamaican hot peppers, finely chopped
1/4 cup of fresh rosemary, finely chopped
1/2 cup of thyme
8 leaves of bay laurel, torn into pieces
2 cloves of garlic, minced
1/4 cup of olive oil
For the herb butter
200g of softened butter at room temperature
1/4 cup of chopped parsley
2 tablespoons of fresh thyme
1 1/2 teaspoons of finely chopped rosemary
1/4 cup of chopped green scallion
To taste, salt and black pepper
For the accompaniment
1/4 cup of olive oil
2 sprigs of fresh rosemary
2 yellow and 2 red bell peppers, seeded and sliced into thin strips
1 shallot, sliced into thin strips
Florets from 1/2 bunch of spinach
1 pork loin, approximately 3 kg
For the seasoning
1/2 cup of coarse salt
1 cup of black pepper
1/4 cup of Jamaican hot peppers, finely chopped
1/4 cup of fresh rosemary, finely chopped
1/2 cup of thyme
8 leaves of bay laurel, torn into pieces
2 cloves of garlic, minced
1/4 cup of olive oil
For the herb butter
200g of softened butter at room temperature
1/4 cup of chopped parsley
2 tablespoons of fresh thyme
1 1/2 teaspoons of finely chopped rosemary
1/4 cup of chopped green scallion
To taste, salt and black pepper
For the accompaniment
1/4 cup of olive oil
2 sprigs of fresh rosemary
2 yellow and 2 red bell peppers, seeded and sliced into thin strips
1 shallot, sliced into thin strips
Florets from 1/2 bunch of spinach
Remove the fat from the pork loin and place it in a refrigerator
Mix all the seasoning ingredients and rub them all over the pork loin
Cover and refrigerate for two days
Turn the meat three times a day to ensure even exposure to the marinade
Remove any excess salt from the pork loin by scraping it off with a spoon
Place the pork loin directly onto the grill of your oven, on a large baking sheet with water in the lower rack
Preheat the oven (200°C) for about 2 hours, or until the meat is fully cooked
Mix together all the ingredients for the herb butter and refrigerate for a few minutes to firm up
Prepare the accompaniment: heat the olive oil over medium heat with the rosemary
Add the bell peppers, shallot, and spinach, and season with salt and black pepper
Cook for about 5 minutes or until the spinach is cooked through but still slightly crunchy
Serving suggestion: serve the pork loin surrounded by pieces of the herb butter and the accompaniment
