I made a pork loin roast last night with my new amazing ingredient:
Lava salt with activated charcoal.
It seems to really kick up the flavour of any dish without overpowering it.
For this dish, you’ll need:
pork loin roast
Pinapple spears
Spices: Paprika, Ancho Powder, Lava Salt
Roasted Garlic
Oil.
I started by rubbing the roast with Spanish Paprika, Ancho powder – the Ancho adds a smokey taste, not a spicey one, and roasted garlic. I sprinkled the lava salt over the roast as I turned it. And you don’t need very much, as it melts nicely.
I browned the roast on all sides for searing in the juices.
Then moved the roast to the roasting pan (with a couple tablespoons of oil in the bottom), while I quickly seared the Pinapple spears to give them a smokey tint.
Move the spears to sit on top of the roast, then put in the oven for 90 mins at 350 degrees C.
A green salad and boiled nugget potatoes make for lovely side dishes.
I have even tossed some lava salt into butter being melted for popcorn.
It turns the butter a pale grey, but once it’s on the popcorn, all you notice is the amazing flavour.
