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Title: Pork Loin Roasted With Rosemary And Garlic
Categories: Italian, Pork
Yield: 1 Batch

1 3/4 kg Loin of pork; on the bone
4 cl Garlic
4 tb Fresh rosemary; chopped
1 bn Rosemary sprigs
300 ml Dry white wine
Extra virgin olive oil; for
-rubbing and frying
Sea salt and freshly ground
-black pepper

Ask the butcher to bone the loin, but to give you the bones. Also ask
him to remove the skin and score it to make the crackling. Turn the
loin fat side down. Make deep slits all over the meat, especially in
the thick part.

Make a paste of the garlic, chopped rosemary, at least 1 ts of salt,
and pepper (more will give a truly authentic Tuscan flavor) in a food
processor. Push this paste into all the slits in the meat and spread
the remainder over the surface of the meat.

Roll up and tie with fine string, incorporating some long sprigs of
rosemary along its length. Weigh the meat and calculate the cooking
time, allowing 25 minutes for every 500 g. At this stage you can wrap
it and leave it in the refrigerator for several hours to deepen the
flavor.

When ready to cook, heat 2 tbsp olive oil in a frying pan, unwrap the
pork and brown all over. Set in a roasting tin and pour the wine over
the pork. Tuck in the remaining rosemary sprigs. Place the bones in
another roasting pan convex side up. Wub the pork skin with a little
oil and salt. Drape the skin over the pork bones Place the pan of
crackling on the top shelf of a preheated oven, and the pork on the
bottom to middle shelf. Roast at 230°C (450°F) for 20 minutes then
reduce the heat to 200°C (400°F) and roast for the remaining
calculated time, basting the pork loin every 20 minutes.

When cooked, rest the pork in a warm place for 15 minutes before
carving into thick slices. Serve with shards of crunchy crackling and
the pan juices.

Notes:

Use as much rosemary as you can

Tuscans cook this on the bone and slice into thick 'chops' when
cooked.

Recipe by Flavours of Tuscany by Maxine Clark, 2006

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