Roast Pork with Rosemary and Garlic
 
in tuscany, this roast is called arista. it is the home cook's more 
manageable version of suckling roast pig, a savory centerpiece for a 
summer outdoor gathering. 
 
makes 6 to 8 servings 
 
3-1/2 to 4 lb.  boneless pork roast
  salt and ground black pepper
  extravirgin olive oil
4 clove  garlic, coarsely chopped
2 Tbsp  minced fresh rosemary
1/2 cup  hot water
  preparation
 
preheat the oven to 375f. 
on a work surface, open the roast with the boned side facing up. cut a 
slit the length of the roast. season generously with salt and pepper. 
drizzle with oil. spread about two-thirds of the garlic and rosemary 
evenly over the surface. roll the pork and tie at intervals with kitchen 
string. 
with a thin knife, make about 8 slits in the outside of the roast. insert 
some garlic and rosemary into each slit. season the outside with salt and 
drizzle with olive oil. 
place the roast on a roasting rack set in a roasting pan. roast for about 
1 hour and 15 minutes, or until an instant-reading thermometer registers 
155f when inserted into the center. remove from the oven and allow the 
roast to sit for at least 10 minutes, or until temperature rises to 160f. 
pour off any fat in the roasting pan. add the hot water to the pan. scrape 
the bottom of the pan to remove any browned particles. pour into a glass 
measuring cup. microwave for 1 minute. season with salt to taste. 
 
cooking up an italian life, by sharon sanders or visit her website 
simpleitaly.com 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 4945) Mirror: rec.food.recipes: Mon, Nov 15, 2004


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