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Roasted Pork (Arrosto di maiale)
- 1 small head of garlic, in cloves
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tbsp Tuscan extra virgin olive oil
- 4 lb. boneless pork loin
- 3 heads of chicory
- coarse salt and freshly ground pepper
- 3 cups chicken broth
- 2 cups dry white wine
Chop or process the garlic, herbs and about a tablespoon of the olive oil making a paste. Spread the paste all over the roast, including in any cavities or openings. Salt and pepper the roast well and refrigerate, in order for the flavours to melt, for at least an hour or preferably overnight. Brown lightly on the stove top, then roast at 400 degrees F, pouring in half the wine and broth to begin with, and adding more every 15 to 20 minutes. The roast should take about one hour, or until it reaches an internal temperature of 150 degrees F, for slightly pink. After removing the roast to a platter, tent it with a foil for 10 minutes, and reduce the pan juices for serving with the meat. You can pair it with potatoes roasted in the oven with herbs and a green salad or vegetable. And if you are in Tuscany, please ask the butcher for a Cinta Senese cut of pork.
Suggested wine: Casa Catelli Primitivo, IGT Puglia 2004
