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- Tuscan Style Pork Roast
- (Arista di Maiale Stile Toscano)
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- Ingredients:
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6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
One (4 and 1/2 to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher
Directions:
Mince together garlic and rosemary.
Stir together with sea salt in a small bowl and season with pepper.
Rub 1 tablespoon garlic mixture all over pork.
Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end.
Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon.
Marinate at room temperature 30 minutes.
Preheat oven to 350° F.
Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155° F, about 2 hours.
Let pork stand, loosely covered, 20 minutes.
Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs. Makes 6 servings.
Note: Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.
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- That's it!
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