Arista (Tuscan Herb-Infused Roast Pork) - from the meat&am |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
This is one of the best pork dishes I make. It has never failed to please (except the one time I drank too much vino and forgot to pull it from the oven...but that's another story! The flavors are really tremendous! If you need a bigger dish, double it to an 8 lb roast, just be sure to double the herb mixture! I always serve it with white beans cooked in tomatoes/garlic and sage....yummy! Ingredients:
1/4 cup finely chopped fresh rosemary |
2 tablespoons finely chopped fresh sage |
2 teaspoons crushed fennel seeds |
1 tablespoon kosher salt |
1 teaspoon fresh ground black pepper |
4 lbs center-cut boneless pork loin, with a thin layer of fat left intact |
1/4 tablespoon olive oil |
10 garlic cloves, thinly sliced |
1/4 cup dry white wine |
1 cup chicken stock or 1 cup beef stock |
salt |
fresh ground black pepper |
Directions:
1. FLAVOR STEP: Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a genrous coating.
2. Preheat the oven to 450°F.
3. Brush the meat with 2 tablespoons of the oil.
4. Brush a shallow roasting pan with the remaining 1/2 tbs. oil and scatter the sliced garlic on the bottom to provide a bed for the roast.
5. Lay the roast on the garlic, fat side up.
6. Put the pan in the center of the oven and roast for 15 minutes.
7. Turn the oven down to 300 F and roast for 1 1/4 hours longer if cooking a 4 pound roast, 2 hours longer for a double roast.
8. Test the meat: when the center reads 145F to 150F on an instant read thermometer, remove the meat from the oven and cover it loosely with foil whil you prepare the sauce.
9. PAN SAUCE: Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom.
10. Add the stock and cook until the sauce is reduced by half.
11. Strain the sauce.
12. Salt and pepper to taste and server over 1/4 inch slices of the meat!
|
|