Description
This memory-involving dish makes plenty for 4-6 people. The leftover pork is great on sandwiches with a little mustard. Be sure to get pork loin with the fat cap still attached (you need that fat for flavor as it melts all over the pork). This dish is near impossible to make without a meat thermometer, so I don’t recommend making it unless you have one.
Ingredients
Scale
- 3 lb pork loin roast, fat cap still on and tied if your butcher can do it for you
- 6 or so sprigs rosemary
- 3 garlic cloves, peeled
- 2 tsp kosher salt
- 1 tsp ground pepper
- Extra virgin olive oil
For the pan sauce: Splash of white wine and chicken stock
Equipment:
- Kitchen twine (if not tied by the butcher)
- Meat thermometer
Instructions
- Finely chop together the rosemary leaves and garlic and place in a small bowl. Add the salt and pepper, and about 1 tbsp of olive oil. Mix into a loose paste.
- Using a sharp knife, make slits all over the pork roast and on the sides. If the roast is already tied, don’t cut the string. Using your index finger, wiggle each hole open and push some of the seasoning mix in each hole. Rub any remaining seasoning all over the pork roast.
- If not done so already, tie the pork roast with kitchen twine as shown. This is much easier if you have someone help you.
- Preheat the oven to 250℉ and place an oven-proof skillet (stainless steel or cast iron) on the stove. Heat over medium-high heat. Brown the tied pork roast on all sides, starting with the fat cap. Rotate it using big tongs.
- Rotate the roast so the fat cap is on the top side and place the skillet in the oven. Cook until the internal temperature is 135℉. About 1 hour for a 3 lb roast.
- Remove the skillet from the oven and place it on the stove. REMEMBER the skillet is blasting hot at this point. Cover the roast with aluminum foil and let it rest for 10-15 minutes. The internal temperature will rise to around 145℉ (the recommended food-safe temperature for pork).
- Move the roast to a cutting board. Snip off the twine and cut into thin slices.
- In the skillet, the pan juices and brown bits will remain. Reheat over low heat, add a splash of white wine, and scrape up the brown bits. Add a little chicken stock (about a quarter cup) and stir. Taste and adjust the salt and pepper. Serve over the sliced pork.
- Category: Dinner, Italian, Main course