Roast Loin Of Pork With Garlic And Rosemary – Anne Willan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Pork & ham, Tried & tru | 6 | Servings |
INGREDIENTS
| 10 | Cloves garlic | |
| 1 | Bunch fresh rosemary | |
| 2 | t | Black peppercorns |
| Salt | ||
| 2 | T | Olive oil |
| 3 | lb | Boneless pork loin |
| 1 | c | Water |
INSTRUCTIONS
Add garlic, rosemary leaves, peppercorns and salt to a food processor and pulse until finely chopped. Heat oven to 400. Lightly oil a roasting pan. Cut away any excess fat and sinew. Fold open the flap of meat and unsing a rubber spatula, spread half the garlic and rosemary mixture over the meat. Fold the flap of meat back over and reshape. [If your meat does not have a flap, cut a deep slit into the meat, but not through it. You should have a flattened out pieces of meat.] Using separate pieces of kitchen twine, tie the roll of pork at 1-inch intervals. Set the pork in the roasting pan and spread the remaining garlic/rosemary mixture over the outside. Sprinkle with olive oil. Roast until the meat starts to brown 20-25 minutes. Remove from the oven and pour half of the water over the pork. Continue roasting 45-60 minutes longer, turning 2 or 3 times during the cooking so it browns evenly., adding half of the remianing water when the pan becomes dry. The pork is cooked when a skewer inserted in the center for 30 seconds is very hot when withdrawn. Transfer the meat to a cutting board, cover with foil, an d let stand for 10 minutes before carving. Discard most of the excess fat from the roasting pan. Deglaze the pan with the remaining water. Taste for seasoning. Remove string. Slice into 1/2-inch slices. Serve with pan juices. NOTE: Zucchini slices sauteed in olive oil with shallots are delicious with pork. The pork loin can be roasted up to 1 day ahead and refrigerated, tightly wrapped in foil. It is delicious served cold. NOTES : 11-25-99 delicious and very easy to do - peppercorns don't grind in the small food processor; crack them first before adding to herb and garlic mixture. Recipe by: Look & Cook: Italian Country Cooking - Anne Willan Posted to EAT-LF Digest by KSBAUM@aol.com on Nov 27, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 110
Total Fat: 12.3g
Cholesterol: 149.7mg
Sodium: 161.8mg
Potassium: 907.5mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 51.2g