If I could give this more than 5 stars, I would. So easy to get ready with results that would make you think it's much more complicated than it actua...
One of Florence's most recognized and repeated-at-home second courses focusing on meat, this is a great weekday and weekend recipe to prepare. As it's simple to pull together and has few ingredients, much of the focus of this dish comes from the quality of your ingredients. If possible, ensure that your meat cut is a good quality selection, possibly from organic or farm-raised pork rather than more commercial, industrialized sources.
A lovely blend of rosemary and sage is a terrific aromatic herb selection. If you want to try something innovative, you could also include a bit of fresh fruit into the roasting process. Roasted pork loin works beautifully with apple slices (in season throughout the country during the fall months), or with large grapes added towards the end of roasting, and lending a sweetness to your pork that's just divine.
Roasted pork loin is a beloved feature of classic Tuscan cooking, and a dish perfected and customized by many generations of excellent Italian cooks. Why don't you give cooking like an Italian a try and see how this classic recipe turns out for you?
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for 4 servings
Cut excess fat off pork loin and inspect well for any excess lipids or impurities on your loin selection. Be sure to leave a little fat on loin to help keep meat moist during roasting, but remove excess amounts. Using kitchen string, wrap pork loin well. A good wrapping with string will help loin maintain its shape during oven-roasting. If you prefer, ask your butcher to wrap loin for you.
Heat mid-size sautè pan over medium-high heat. When pan is heated thoroughly, drizzle bottom of pan with extra-virgin olive oil and add pork loin fat side down.
Brown on all sides, locking in pork's juices. Each side should have a lovely browned exterior.
Smash two garlic cloves, leaving skin on. Preheat oven to 100C.
Line baking pan with high walls with parchment paper. On top of paper, add coarse-grained sea salt, freshly grated black pepper, 2 cloves of smashed garlic and your selection of fresh aromatic herbs (Chef Michele recommends a combination of rosemary and sage).
Place browned pork loin on top of seasonings. Roast in oven for approximately 1 hour. Roasting at a low temperature will help pork stay tender and juicy.
When meat is cooked through, remove from oven. Allow to rest for a few minutes before slicing.
Remove kitchen string from roasted pork, thinly slice and serve warm with pan juices.
Nina Friday 6th of November 2020
Juicy and aromatic
If I could give this more than 5 stars, I would. So easy to get ready with results that would make you think it's much more complicated than it actually is. My family loves this one, and it's like immediately flying back to Italy and enjoying Arista in a teeny little trattoria out in the country. I love, love, love it.