INGREDIENTS

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withdrawn.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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