Roast Pork with Rosemary and Garlic
Ingredients
• 4 pounds boneless pork roast
• Salt and ground black pepper
• Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
• 4 cloves garlic, coarsely chopped
• 2 tablespoons minced fresh rosemary
• 1/2 cup hot water
Directions
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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 155 degrees F 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 160 degrees F.
4. 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.
5. Cut the pork into thin slices. Place on dinner plates. Drizzle with the reserved pan juices. Spoon the spinach on the side.
烘箱预热至 375 度F，除骨後开面朝上烤。用盐和胡椒粒调味。涂匀菜油,把约三分二的大蒜和迷迭香切幼粒抹匀表面。把猪肉用厨房幼绳扎好。 用小刀切约八条薄狭缝。 每个缝隙中插入一些大蒜和迷迭香。再用调味盐和橄欖油抹匀。 放在烤锅中烤约 1 小时 15 分钟，或直到温度计插入肉中心时温度为 155 ℉。把肉从烤箱中取出，放一邊至少 10 分钟或直到温度上升至 160 ℉。 倒掉烤锅中的表面油漬， 添加上湯，刮起底部焗肉時留下的味道锅汁，加進紅酒，調味，搞入roux調好芡汁，猪肉切薄片上碟。
