Recipe ingredients
- 6 fresh sage leaves
- 4 sprigs fresh rosemary, leaves only
- 4 cloves garlic, peeled
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tbs. olive oil
- 3 1/2 lb. boneless loin of pork
- Salt
- 4 tbs. olive oil
Recipe method
- Chop the herbs, garlic, salt and pepper, either by hand or in a food processor.
- Add enough olive oil to make the mixture into a paste.
- Untie the pork loin and lay flat, boned side facing up.
- Spread generously with the herb mixture, then sprinkle generously with more freshly ground black pepper.
- Re-tie the roast with kitchen twine. You can do this the evening before you plan to serve the roast, or earlier in the day.
- Put the roast in a heavy pot just large enough to accomodate it and add just enough water to barely cover it.
- Add about 1 tbs. salt to the pot and bring to the boil, skimming off any scum that rises to the surface.
- When the water boils, lower the heat to medium, so it is not boiling, but bubbling fairly briskly. Cook until the water boils off, about one hour.
- Add enough olive oil to coat the bottom of the pan, and continue cooking over medium heat and, when the roast develops an nice crust all over, remove to a warm platter and allow it to rest for approximately fifteen minutes.
Other italian recipes:
Porchetta recipe
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