Recipe of Roasted pork loin

Join me and let's see how to make Roasted pork loin

Instructions:

Step 1
• Take the veined piece of loin out of the vacuum container and let it breathe for about 3 minutes. (If it is frozen, we recommend that you let it thaw from one day to the next, or with cold water, these are the best ways to do it, otherwise, it will lose its flavor and characteristic texture).
Step 2
• Cut as many portions as possible, for this the perfect measure for me is the width of 2 fingers together, since it will be of a thickness that will allow a juicy meat and if it is very thin it will dry out a lot.
Step 3
• Once you have the cuts, one side will have a layer of fat, that's perfect, DON'T TAKE IT OUT, let the meat breathe for about 5 minutes.
Step 4
• You can wash the meat, this is clearly everyone's preference.
Step 5
• Light the grill with charcoal while the grill is on, apply a portion of sea salt that remains in 3 fingers on each side of the pieces (you take a piece you take out you take out salt you apply it on one side and then you take out more salt and apply it on the other side) you may see that it is a lot of salt worse don't worry. TIP: If it's grill salt, apply a little less because it's stronger.
Step 6
• Once you apply and spread the salt in all the cuts, let them rest for about 5 minutes.
Step 7
• After 5 minutes, the charcoal should have caught fire well and you should spread the burning charcoal to one side of the grill leaving only some on the other side.
Step 8
• Once the 5 minutes have passed, you will see that the salt is no longer white but that it will have become wet, so it's time to get the most excess salt out of the meat, take out what you can with your hands or you can use a kitchen brush.
Step 9
• It's time to put the cuts on the grill, the fire should be at a temperature where if you put the palm of your hand on it you can hold it for about 9 seconds. Place the cuts of veined loin on the grill, making sure that the side with fat faces the side of the grill that has more charcoal, this is so that the fat can be cooked more and in this way it is crispy.
Step 10
• Leave them there for about 6 minutes with the grill closed (if it has a lid)
Step 11
• It's time to turn them around, for this use tweezers (it's important that you don't prick them otherwise you'll make them dry a lot)
Step 12
• Leave them another 6 minutes on the other side.
Step 13
• Once the 6 minutes have passed, you will see that the cuts will have a little juice on them, it's extraordinary, we just need to turn them over again and leave them on the side of the grill that has more charcoal, as long as they are grilled more.
Step 14
• As a Tip, I advise you to place the cuts standing on the edge of the fat at a moment so that they are more crunchy and a little also on the edges without fat to seal the loins as much as possible.
Step 15
• Once ready, take them out and bring them to the table, it's time to enjoy and savor a delicious veined loin.