Spanish Pork Loin Roast

Make the garlic paste

1. Toss the salt and garlic cloves in a food processor and pulse until you have a rough paste, about 15 times. Then add the water, a little at a time, and pulse to form a thick but smooth paste. (You'll need at least 1/4 cup water to make the paste. Start with that. If necessary, dribble in more water, a little at a time, to achieve the proper consistency. You may need as much as 1/2 cup water total.)

Prepare the pork loin

1. Rub the paste onto the pork loin, covering it evenly. Cover and refrigerate the pork loin for 30 minutes.
2. Rinse off the paste and pat the pork loin dry. In a small bowl, stir together the hot and sweet paprikas, then stir in the oil to make a paste.
3. Smear a thick layer of the paste over the pork loin and wrap everything in plastic wrap. Refrigerate overnight.
4. The next day, let the pork loin come to room temperature.

Roast the pork loin

1. Preheat the oven to 450°F (230°C).
2. Unwrap the loin and scrape off any excess paprika paste to keep it from burning. Place the pork loin on a wire rack in a baking dish or roasting pan, shove it in the oven, and then immediately turn down the heat to 300°F (150°C). Roast the pork loin until an instant-read thermometer inserted into the center of the loin registers 145°F (63°C), which should be between 75 to 90 minutes. The exact timing will depend on the thickness of your pork roast.
3. Loosely tent the pork loin with foil and let it rest for at least 10 minutes. After the wait, slice and serve immediately.