Lomo al trapo

Step 1

If using beef tenderloin I recommend folding the thin end piece back and tie it up with butcher's twine so the whole cut of meat is even in thickness. If you use pork loin like I do here you don't need to do anything.

Step 2

Light a good amount of charcoal in your grill, or start a fire with some logs in a fire place.

Step 3

Place the towel on a cutting board or directly on the kitchen counter.

Step 4

Add a good 0.5" thick layer of sea salt on the towel.

Step 5

Place the meat along the short side, 2 inches in. Grab the towel and start rolling it tightly. When you're a little more than halfways, fold the ends in and keep rolling.

Step 6

Roll it all the way and tie it up with butcher's twine. Spray it all over with water to moisten the towel.

Step 7

Place the package directly on the glowing embers. If you're using a kettle grill you can put the lid back on, but cracked open so there's a 2 inch gap to make the fire breathe properly. Leave the meat for 5-10 minutes.

Step 8

Flip/rotate the meat every 5-10 minutes so it is evenly cooked. NOTE: handle it carefully so you don't crack the salt crust.

Step 9

Check the meat temp after 20 minutes. For this recipe where we use pork loin the target temp is 62° C / 144° F. However, due to the carryover heat we need to remove it from the grill way before that. Remove the meat from the grill when the internal temp is 44° C / 113° F. Leave it on the cutting board to cool off for 15-20 minutes, and keep an eye on meat temp. The target temp is 62° C / 144° F.

Step 10

Once the target temp is reached you crack open the package by the dinner table. Use the back of the knife handle to give it a light wack and open it up. NOTE: use a large cutting board as there will be salt and stuff from the package creating a neat little mess. Now slice the meat and serve!