Roman roast pork loin arista di maiale

Yield: 4 servings

Measure Ingredient
1 \N 8-Rib Pork Loin Roast
\N \N (Notched Every 2 Bones)
2 teaspoons Kosher Salt
¼ teaspoon Black Pepper -- freshly ground
3 tablespoons Fresh Rosemary Leaves -- coarsely chopped
2 tablespoons Garlic -- sliced
2 tablespoons Olive Oil
2 cups Onions -- sliced
1 cup White Wine
3 cups Veal Stock

1. Preheat the oven to 325 F,

2. Season the pork loin with half the salt and pepper. In a small bowl, combine 1 Tbs of the rosemary and a quarter of the garlic slices. Insert the misture into the notches between the bones.

3. In a Dutch oven or ovenproof skillet, heat the olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 10 mins. Transfer to a plate.

4. Add the remaining garlic and rosemary to the pan and cook over a medium flame until softened but not browned, about 1 min. Stir in the onions and cook 3 to 4 mins. Pour in the white wine and reduce until syrupy. Add the veal stock and remaining salt and pepper and bring to a simmer.

5. Place the pork loin in the pan with bones facing up. Cover tightly and cook for 1 hour.

6. Remove the cover and turn the roast over. Increase the oven temperature to 500 F and cook an additional 25 to 30 mins, to brown the pork.

7. Remove the roast from the pan and set asside, covered, in a warm spot. Over high heat, reduce the pan juices by half. Transfer the roast to a cutting board and, using the notches as a guide, carve into 4 double chops. Serve with the sauce.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking

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