ROAST PORK

 

Several years ago I had the opportunity to take a vacation to Florence, Italy.  While there I met up with an American expatriate who married a Florentine and used her apartment to conduct cooking classes.  Her apartment was located a few short blocks to the Mercato Centale.  Take the time to look this up on the internet.  

 

This recipe was one of the many dishes we prepared that day. 

Ingredients

 

2 ½ - 3 lbs.  boneless pork roast or loin

You could get a roast with the bone still on.  Have butcher slice away the bone from the roast or you could do it yourself.  After you have sliced the roast and placed the herbs inside, tie the roast AND the bone together.    When ready to serve, discard bone

3 cloves of garlic

Fresh Rosemary, leaves removed from stems

Fresh Sage

Sea Salt

¼ cup of olive oil

1 cup of white wine

 

Pre heat oven to 400 degrees

 

PORK ROAST, TUSCAN STYLE

 

 

1.     On a cutting board, place garlic, Rosemary, Sage and sea salt and chop finely with a mezzaluna or chef’s knife.  You can also do this in a food processor.

 

 

 

Just a note about herbs.  I always try to use fresh herbs, not dried, when cooking, mostly parsley, basil, garlic and sage.  The only exception to this for me is oregano.  I am not sure why I prefer dry oregano.  It may have something to do with oil essence of fresh oregano.  There are recipes that call for 2 or 3 tablespoons of say parsley.  Food stores don't sell parsley in very small amounts.  Parsley is sold in bunches.  I buy at least 2 bunches of parsley at time.  The stems are then trimmed and place the parsley in a food processer and chop. I transfer the chopped parsley in containers that have lids.  When using what I need for a particular recipe and put the rest in the freezer for future use. 

Each year I grow basil on my patio balcony harvest it time to time and make pesto, freeze it small containers and use as needed.  I have basil all year round.

 



2.     With a sharp knife, slice the pork roast nearly halfway through, lengthwise.

3.     Spread about 4 tablespoons of the herb mixture throughout the inside of the roast. Close and tie the roast with string.  Rub another tablespoon of the herbs on the outside of the roast.

 

4.     Place in oven for about 10 minutes. 

Here's another one of those pots that was given to my parents as a wedding gift in 1941.  Not only can this pot be used on the stove top but it is great for roasting in the oven.

 

5.     Reduce heat to 350 degrees and baste roast with the olive oil and the white wine. 

6.     Roast in oven for about an hour and half, basting it every 10 minutes or so.

7.     Remove from oven and let set for about 10 minutes before slicing.

 As always, please feel free to add comments below.  Also,  make sure you scroll down for more recipes.