The chopped herb mixture stuffed into slits in the meat gives this pork its Italian flavor. Faith Heller Willinger cooks hers on a spit roaster, allowing its skin to turn golden brown and crisp. But a skinless loin roasted in the oven tastes great, too.
Ask your butcher to bone a pork loin and reassemble the boned meat on top of the rib rack, tying it all together firmly with kitchen twine. A skin-on pork loin can be ordered through www.nimanranch.com.
Servings: 8 - 10
- 6 medium cloves garlic
- 3 to 4 tablespoons rosemary leaves
- 2 teaspoons fine sea salt
- Freshly ground black pepper
- 1 4- to 5-pound pork loin, boned, meat reassembled on the bone and tied firmly
Mince the garlic and rosemary together and combine with the salt and several grinds of pepper.
Insert a paring knife blade fully into each end of the pork loin. Working from both ends, stuff the slits with the garlic-herb mixture, reserving 1 tablespoon to rub on the outside of the meat. Let the meat sit at room temperature for 30 minutes to 1 hour. (It can be prepared in advance, but let it come to room temperature before roasting.)
Preheat the oven to 325 degrees. Place a lightly oiled flat rack in a large roasting pan, then transfer the meat to the rack. Roast for 1 1/2 hours or until the internal temperature of the pork registers 140 to 145 degrees on a meat thermometer. Transfer the meat to a cutting board and let it rest for 10 to 15 minutes before discarding the twine ties around the roast. Cut the meat into 3/4-inch-thick slices, then cut each slice in half or thirds. Cut the bone section into ribs, if desired. Serve warm.
Adapted from Willinger's "Adventures of an Italian Food Lover" (Clarkson Potter, 2007).
Tested by Bonnie S. Benwick.
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