1 kg pork loin
3-4 sage leaves, coarsely chopped
1 pinch nutmeg
1 tbsp mustard seeds, crushed
1 tbsp coriander seeds, crushed
125 g Parma ham (4 to 6 slices)
3 kg Le Guérandais coarse grey Guérande sea salt
6 poppy seed rolls
Whole grain mustard
Sweet potato chips and red onion rings:
1 kg sweet potatoes
1 red onion
Oil for frying
1 tsp mild red chili
Le Guérandais “fleur de sel” Guérande sea salt
Preparation time: 35 mins
Cooking time: 1 hr 20
Rest time: 15 mins
Wash the sweet potatoes and cut into long thin, 1-cm thick chips. Peel and finely slice the red onion. Chill the vegetables in iced water for 15 mins. Heat the oil in the deep-fat fryer.
Drain the sweet potato chips and dry them with kitchen paper. Cook for 5 mins in the deep-fat fryer until golden. Remove from the oil and drain on newspaper covered with kitchen paper. Repeat the frying process for the red onions.
Preheat the oven to 230 °C (gas mark 8). Mix together the sage, nutmeg, mustard, coriander and a twist of milled black pepper in a bowl. Brush the roast with this mixture and wrap the roast in slices of Parma ham.
Spread a 2-cm thick layer of sea salt on the bottom of a casserole dish. Place the roast on top. Cover with the remaining salt to a thickness of 2 cm.
Place in the over for 1 hr 15 mins. Remove from the oven and leave to relax before breaking the crust. Remove the salt and finely slice the roast. Divide the slices among the halved rolls, add the mustard and the red onion rings.
Serve with sweet potato chips sprinkled with mild red chili and “fleur de sel” sea salt.
Using this cooking method, the fats in the meat are absorbed by the salt. It is also suitable for roast lamb and beef. For cuts of meat lower in fat such as veal or pork, remember to wrap the meat in Parma ham or pancetta.