Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
, 2 h 40 min, Serves 4 to 6
A butterflied pork loin stuffed with a pancetta-garlic paste, roasted low and slow, then seared and served with a bright lemon oil.
| prepAdjust oven rack to middle position and preheat to 275°F / 135°C | |||||
| 1 lemon, zest finely grated (1 tsp) | Infuse oil with garlic, pepper flakes; cook 3 min | Add rosemary, cook 30 sec; strain, cool | Slice roast; serve with lemon vinaigrette | ||
| 80 ml extra-virgin olive oil (for infusion) | |||||
| 8 garlic cloves, minced | |||||
| 1/4 teaspoon red pepper flakes | |||||
| 1 tablespoon chopped fresh rosemary | |||||
| 55 g pancetta, cut into 1/2-inch pieces | Pulse pancetta to paste; fold in cooled garlic-rosemary | ||||
| 1 (2 1/2-pound / 1.1 kg) boneless center-cut pork loin roast, trimmed | Butterfly roast, salt both sides, spread paste inside, roll & tie | Chill on oiled rack 1 hr | Roast 275°F / 135°C until 135°F / 57°C internal, 1.5–2 hrs | Rest, tented, 20 min | |
| Kosher salt | |||||
| 1 lemon, halved (reserved from step 1) | Char lemon halves in oil, cut side down, 3–4 min | Sear roast fat side & sides in same skillet, 4–6 min | Squeeze charred lemon; whisk juice with reserved oil | ||
| 2 tablespoons reserved infused oil (for lemon & searing) | |||||
| 2 tablespoons reserved infused oil (for vinaigrette) | |||||
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