Roast Pork Loin with Rosemary -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Main Course

Pork

Roast Pork Loin with Rosemary

Rate it!
Votes (0) | Comments (0)

By Carole Lalli

Posted July 23rd, 2007

This article is reprinted with permission from The International Meat Book, by Carole Lalli, (2005, William Morrow Cookbooks)

The International Meat Book

Servings:	6
Author Notes:	This is a typical Tuscan preparation, very, very simple and perfectly delicious. You can tuck another sprig or two of rosemary between the bones and the meat. You'll need a center-cut loin of pork on the bone; ask your butcher to separate but not completely remove the chine bone underneath the roast. The roast will be more flavorful and the carving will be easy.
Ingredients:	1 or more sprigs of fresh rosemary 6 cloves garlic crushed and peeled salt freshly ground pepper 1 loin of pork, about 2 1/2 pounds, with bones (see note above) 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter at room temperature 1/2 cup dry white wine
Instructions:	Preheat the oven to 400° F. Remove the rosemary leaves from the sprigs and chop the leaves. Mix the rosemary and garlic to salt to taste and a generous amount of pepper. Rub this mixture all over the meat. Tie the roast securely to the chine with kitchen twine. Place the roast in a heavy baking pan, roasting pan, or cast iron skillet. Rub with the oil and butter. Roast for about 1 1/2 hours, turning and basting several times. When done, the meat should be nicely browned and cooked through, but not dry. Remove the twine, separate the meat from the chine bone, and let the meat rest in a warm spot. With a spoon, carefully remove some of the excess fat from the roasting pan, then place the pan on the stove top over medium-high heat. Pour in the wine, scraping up any browned bits from the bottom of the pan. Season to taste. Cut the pork into thick slices, arrange on a serving platter, and serve with the pan sauce. The meat can be cut entirely away from the rib bones before carving, or these bones can be served with the slices.