Tuscan-Style Pork Roast (arista) |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven. Ingredients:
6 garlic cloves |
1/4 cup fresh rosemary |
2 teaspoons fine sea salt |
1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher |
Directions:
1. Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
2. Preheat oven to 350°F.
3. Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
4. Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.
5. Cooks' note: ·Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.
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