Roman roast pork loin arista di maiale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8-Rib Pork Loin Roast | |
| (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 |
Directions
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