Salt-Baked Pork in Adobo

• 6 large garlic cloves, chopped
• 3 tablespoons fresh flat-leaf parsley, chopped
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1 tablespoon smoked sweet spanish paprika
• 1 teaspoon hot paprika (or cayenne pepper)
• 12 teaspoon black peppercorns
• 3 tablespoons white wine vinegar (best quality)
• 1 tablespoon olive oil
• 1 (2 1/2-3 lb) pork loin
• 3 cups coarse kosher salt
• 5 large egg whites, beaten

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

garlic, parsley, fresh oregano, paprika, hot paprika, black peppercorns, white wine vinegar, olive oil, pork loin, coarse kosher salt, egg whites

Taken from www.food.com/recipe/salt-baked-pork-in-adobo-367693 (may not work)