Lomo in olive oil

This specialty loin typical regional enaceitees Jaen, Baeza more specifically. Some will know the very exquisite Andalusian loin in lard Sierra de Huelva and Cadiz, but also a variety enaceitees very good and healthier.
Jaén elaceitesea important or at least from the first cold pressing and Iberian loin because refríe is better when smaller.

ingredients:

- A pork loin.
- Sal baking.
- Extra oil OlivaVirgen.
- Green pepper.
- 1 head of garlic.
- Laurel.
- Herbs (rosemary, thyme ...)
- White wine.

  Preparation:
Clean the back and hand in two pieces. Crush or grind the garlic with a teaspoon of green pepper and a dash became smaller (so they make a paste). They cover the 2 pieces of pork with the paste and let it marinate for a while.
Preheat oven to 250 º. In a baking tray put a layer of baking salt to cover the bottom of the tray. Put the top back (take care not liquid), and put several bay leaves and add the herbs. Cover completely with salt, pressing it to keep it off. Bake at 200 degrees and hold at this temperature until the end. The spine is made ​​when the salt is off the back and crack (about an hour and a half or two hours, depending on size).
When finished, remove from oven and let cool slightly. You will be taking off the salt and it removes all that is sticking, until it completely clean. Once completely cool, filleted and thrown Extra OlivaVirgen enAceite of crude, to be retained for a long time. To be retained well, always has to be covered with oil.

Suggestions:
It can be eaten cold, like a stiff or can be heated and served with fries or other dishes.