Friday, June 25, 2010

Garlic and herb loin of pork




I've been making this recipe for many years and it never fails to impress. It is a Lydia recipe from her American Italian cookbook but I can't remember the last time I looked at the recipe, it is so easy! I use whatever herbs look fresh at the market usually a combination of a few of the following: rosemary, thyme, sage, parsley. I made this for father's day and served it with pasta with tomato, basil and ricotta and roasted asparagus on the side. We had salad and burrata for starters!




For 6 people I use a 3.5 lb loin of pork roast. Cut with a sawing action starting at the eye and "butterfly" it until it is all about the same thickness. It is a cut while unrolling kind of action. Then I buzz garlic (4 cloves), olive oil, salt and pepper and herbs (handful of each) in the processor or blender until it is a paste and spread it onto the meat.



Then roll the pork back up and tie with butcher string.







Put the roast into a dutch oven or other sturdy pot. It is best if the roast fits snugly. This pot was way too big for the roast but it was unusually long this time. Fill the pot with water until it almost immerses the roast. Add a few cloves of garlic and whatever herbs you've used for the paste, generous salt &pepper.






Bring to boil and simmer covered for about 2 hours. At 1:45 in you should start checking the water level. The idea is to simmer until the water evaporates and then add olive oil to crisp up the outside of roast. Keep turning and browning the roast at a med flame until all of it is crispy. If you're getting close to the 2 hour mark and there is still a lot of water start spooning some out. The roast should be completely cooked and ready to rest by 2.5 hours. Otherwise it'll start drying out and will not be as tender.
Rest for 30 mins, slice and enjoy!

10 comments:

Monet said...

It's amazing the difference that fresh herbs can make! Thanks for sharing another great and fresh recipe.

lishapisa said...

Sounds really good with the garlic and fresh herbs infusing the meat from inside and out. it's my first hearing about the poaching method, good way to keep the meat moist.
Great pictures Em, great for our New Cook Book wink wink ;)
i'm hungry need some brekkis
lisa

Magic of Spice said...

Fresh herbs are great...This looks perfect:)

Cook with Madin said...

The pork looks delicious and moist. I like Lydia's recipes too. Thank you for sharing.

Belinda @zomppa said...

You're impressing me! This is a GREAT dinner party recipe. Thanks!

Le said...

fresh herbs and pork go so well together and with the whole poaching method definitely will result in fantastic flavours!

This looks great :)

katiez said...

Lovely pork roast, I have tons of herbs in my garden... For just the 2 of us, I think a pork tenderloin would work...

MaryMoh said...

This must be full of flavour...mmmm. Thanks very much for sharing this lovely dish.

hungrysmurf said...

Katiez, I have made this with tenderloin and it works. Just watch your cooking time so it doesn't dry out!

Megan said...

that pork loin looks out of control delicious! mmmmmm... I have not been eating too much pork these days, mainly for a lack of good recipes. This looks wonderful - Have you ever done this in the oven?