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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Known in Italy as arista (ah-REES-tah), this Tuscan roast is typically seasoned with garlic, pepper, and rosemary. We've added several herbs and a golden gravy spiked with wine. Ingredients:
1/4 cup fresh parsley sprigs |
1/4 cup olive oil |
4 garlic cloves |
2 tablespoons fresh rosemary leaves |
1 tablespoon fresh thyme leaves |
1 tablespoon chopped fresh sage |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 (4 1/2-pound) boneless pork loin roast, trimmed |
3 tablespoons all-purpose flour |
2 1/2 cups chicken broth |
1/2 cup dry white wine or chicken broth |
1 teaspoon sugar |
1/2 teaspoon salt |
1 teaspoon chopped fresh parsley |
1 teaspoon chopped fresh thyme |
garnishes: fresh herbs and roasted garlic |
Directions:
1. Process first 8 ingredients in a food processor or blender 2 minutes or until smooth, stopping once to scrape down sides; set pesto mixture aside.
2. Butterfly roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 of other side. From bottom of cut, slice horizontally to 1/2 from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 thickness, using a mallet or rolling pin.
3. Spread about two-thirds pesto mixture over roast. Roll up roast, jellyroll fashion, starting with long side, and secure at 2 intervals, using heavy string.
4. Place roast in a shallow roasting pan; cover with remaining pesto mixture. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 350°; bake 1 hour or until a meat thermometer inserted into thickest portion registers 160°. Remove from pan, reserving drippings in pan; keep roast warm.
5. Whisk flour into drippings in pan, and cook over medium-high heat 2 minutes, stirring constantly. Add broth and next 3 ingredients; simmer 3 minutes or until thickened. Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Stir in 1 teaspoon each parsley and thyme. Serve gravy with roast. Garnish platter, if desired.
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