Rosemary Roasted Pork Loin
Pork has a natural affinity for rosemary and sage, as any Italian knows. To combat the tendency of pork loin to dry out, I like to wrap it in pancetta (Italian bacon) before roasting. Pair with braised white beans and roasted potatoes for a true Tuscan feast. Uncork a Chianti.
Cooking.com Tip: To brown your pork loin evenly, roast it in a roasting pan with rack. The rack roasts the pork above the bottom of the pan, keeping it out of the pan drippings and allowing it to brown on all sides. It also works well with roast chicken.
4 garlic cloves, peeled, coarsely chopped
2 tablespoons coarsely chopped fresh rosemary leaves
8 fresh sage leaves, coarsely chopped
2 teaspoons coarse sea salt
2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
One 2-pound boneless pork loin roast, well trimmed
4 strips pancetta or bacon
Fresh rosemary sprigs (optional)
Pound garlic, rosemary, sage, salt and pepper with pestle in mortar until paste forms. Alternatively, puree ingredients in mini food processor. Mix in oil. Place pork in baking dish. Spread herb mixture all over pork. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees F. Place pork, fat side up, on rack set in heavy roasting pan. Drape pancetta strips crosswise over pork. Roast until thermometer inserted into center of pork registers 160 degrees F for medium doneness, about 1 hour. Remove from oven; let stand 5 minutes. Discard pancetta strips.
Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Garnish with rosemary sprigs, if desired, and serve.
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