Arista di Maiale con Rosmarino -- Roast Loin of Pork with Rosemary

1. 1

   Have the butcher either remove the chine bone of the pork roast, or break it to make carving easier.

2. 2

   Remove any excess fat from the loin, being sure to leave some in place.

3. 3

   With a very sharp knife, make about a dozen small slits in the pork roast, making sure the slits are a various depths.

4. 4

   Some very deep, some shallow, some about midway.

5. 5

   Mix the crushed rosemary and garlic together, with a little salt and pepper.

6. 6

   The moisture of the fresh garlic should hold the spices together.

7. 7

   If not, add a touch of olive oil.

8. 8

   Place a small amount of the mixture and insert it into the slits cut into the pork loin.

9. 9

   Use the tip of your finger to make sure it goes all the way to the bottom of the slit.

10. 10

    Heat the butter in a shallow roasting pan in a 350F oven.

11. 11

    Sprinkle onion atop the the melted butter.

12. 12

    Place the pork loin directly on top of the onion.

13. 13

    Do not use a rack.

14. 14

    Drizzle a small amount of olive oil over the pork loin.

15. 15

    Roast uncovered for about 2-2 1/2 hours, or until a thermometer registers 170F.

16. 16

    Allow the roast to set for 15-20 minutes before carving.

17. 17

    When carving, slice each chop close to the bone for a good serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.