Arista - Roast loin of pork

Ingredients:

Kg 1.5 of loin of pork on the bone; 2 cloves of garlic chopped up with a small handful of rosemary leaves; a pinch of fennel seeds (optional); oil necessary for greasing an oven dish; freshly ground black pepper.

Preparation time:

15’ in addition to the time needed for deboning the meat - Cooking time: 2h

Directions:

Because of the tastiness of this roast, the ideal thing is to cook the meat without having deboned it previously. However, to carve it comfortably, an acceptable method is to detach it partially from the central bone and from the ribs with the help of a very sharp knife, inserting salt, pepper, garlic and rosemary between it and the flesh. Then make some incisions on the outside, fill them with the same seasoning, tie the meat well to the bone, spread the resto of the chopped herbs over it and cook in on an oven pre-heated to 170° C for at least 2 hours, basting reguralry with the juices. At the end of the cooking, turn up the heat to turn golden.

Notes:

The juices obtained can be used not only to flavour the sliced meat, but also for cooking potatoes, to be added to the dish 30’ before removing it from the heat, or for quicly sautéeing trnips and flowering turnip tops, cabbage, chard and spinach

You can find this and other recipes in the book:
Maria Salemi, Florence - City gourmet guide, Nardini Editore
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