Roast Pork with Rosemary and Garlic
In Tuscany, this roast is called arista. It is the home cook's more manageable version of suckling roast pig, a savory centerpiece for a summer outdoor gathering.
Makes 6 to 8 servings
Ingredients:
3 1/2 to 4 pounds boneless pork roast
salt and ground black pepper
extra-virgin olive oil
4 cloves garlic, coarsely chopped
2 tablespoons minced fresh rosemary
1/2 cup hot water
Preparation:
Preheat the oven to 375°F.
On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string.
With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.
Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155°F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160°F.
Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.
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Stir-Sautéed Spinach
Ingredients:
1/4 cup extra-virgin olive oil
1 large clove garlic, minced
2 bags (10 ounces each) spinach, stems removed, leaves torn into pieces
1 tablespoon red or white wine vinegar
1/4 teaspoon each salt and ground black pepper
Preparation:
Place the oil and garlic in a large sauté pan or Dutch oven. Cover and cook over low heat for 5 minutes, or until the garlic is fragrant. Don't allow the garlic to brown.
Add the spinach and toss to coat with the garlic oil. Cover and cook over high heat for 2 to 3 minutes, or until the spinach is wilted. Uncover and toss until no liquid remains. Add the vinegar, salt and pepper. Toss.
Cut the pork into thin slices. Place on dinner plates. Drizzle with the reserved pan juices. Spoon the spinach on the side.
Note:Select a boneless double top loin roast, a boneless center loin roast, or a boneless sirloin roast.
Makes 6 to 8 servings
Ingredients:
3 1/2 to 4 pounds boneless pork roast
salt and ground black pepper
extra-virgin olive oil
4 cloves garlic, coarsely chopped
2 tablespoons minced fresh rosemary
1/2 cup hot water
Preparation:
Preheat the oven to 375°F.
On a work surface, open the roast with the boned side facing up. Cut a slit the length of the roast. Season generously with salt and pepper. Drizzle with oil. Spread about two-thirds of the garlic and rosemary evenly over the surface. Roll the pork and tie at intervals with kitchen string.
With a thin knife, make about 8 slits in the outside of the roast. Insert some garlic and rosemary into each slit. Season the outside with salt and drizzle with olive oil.
Place the roast on a roasting rack set in a roasting pan. Roast for about 1 hour and 15 minutes, or until an instant-reading thermometer registers 155°F when inserted into the center. Remove from the oven and allow the roast to sit for at least 10 minutes, or until temperature rises to 160°F.
Pour off any fat in the roasting pan. Add the hot water to the pan. Scrape the bottom of the pan to remove any browned particles. Pour into a glass measuring cup. Microwave for 1 minute. Season with salt to taste.
MetroKitchen.com Professional cookware and cutlery for serious chefs. All-Clad, Wusthof, Henckels, Global, and more! Just in time for the Holidays!
Stir-Sautéed Spinach
Ingredients:
1/4 cup extra-virgin olive oil
1 large clove garlic, minced
2 bags (10 ounces each) spinach, stems removed, leaves torn into pieces
1 tablespoon red or white wine vinegar
1/4 teaspoon each salt and ground black pepper
Preparation:
Place the oil and garlic in a large sauté pan or Dutch oven. Cover and cook over low heat for 5 minutes, or until the garlic is fragrant. Don't allow the garlic to brown.
Add the spinach and toss to coat with the garlic oil. Cover and cook over high heat for 2 to 3 minutes, or until the spinach is wilted. Uncover and toss until no liquid remains. Add the vinegar, salt and pepper. Toss.
Cut the pork into thin slices. Place on dinner plates. Drizzle with the reserved pan juices. Spoon the spinach on the side.
Note:Select a boneless double top loin roast, a boneless center loin roast, or a boneless sirloin roast.
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