Roast Pork With Rosemary and Garlic |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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In Tuscany, this roast is called arista. It is the home cook's more manageable version of suckling roast pig, a savory centerpiece for a summer outdoor gathering. Any leftovers are great added to the Tuscan Rice Salad or for sandwiches Ingredients:
3 1/2 lbs boneless pork roast |
salt & fresh ground pepper |
1/4 cup extra virgin olive oil |
4 garlic cloves, coarsely chopped |
2 tablespoons minced fresh rosemary |
1/2 cup hot water |
Directions:
1. Preparation:.
2. Preheat the oven to 375°F.
3. On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string.
4. With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.
5. Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160°F.
6. Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.
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