Name: Roasted Salt-and Spice-Packed Pork Loin
Yield: Makes 8 servings
Ingredients: 1 5-pound bone-in pork rib roast, chine bone removed, all but 1/4 inch of fat trimmed; 1 teaspoon plus 8 cups coarse kosher salt (3 3/4 to 4 pounds); 1 teaspoon plus 2/3 cup freshly ground black pepper (3 1/2 to 3 3/4 ounces); 1/3 cup freshly ground fennel seeds (1 to 1 1/4 ounces); 2 tablespoons olive oil; 1/3 cup freshly ground whole allspice (1 to 1 1/4 ounces); 1/3 cup freshly ground juniper berries* (about 1 ounce); 1 cup water

Image may contain Food Dessert Chocolate Cookie and Biscuit

Roasted Salt-and Spice-Packed Pork LoinAndrea Chu

Roasting the pork at a low temperature in a spiced salt mixture amps up the flavor of the meat and makes it extra-tender. After cooking the pork, the rack of bones is cut off and used to hold the roast for easy carving.

Recipe notes

See Related Recipes and Cooking Tips

18 Pork Loin Recipes for Fall
Here's a few of our favorite ways to roast and braise pork when the whether turns cold.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Recipe notes

18 Pork Loin Recipes for Fall