Pork Loin Roasted with Garlic,
Rosemary and Fennel

Arrosto di Maiale

Serves: 8-10

• 12 large cloves garlic
• 3 tablespoons rosemary leaves
• 2 teaspoons fennel seed (toasted and lightly crushed)
• 1 ½ tablespoons kosher salt
• 1 ½ tablespoons fresh ground black pepper
• 4 pounds center cut pork loin (boned, reserve rib rack, a little fat left on the loin)
• 3 tablespoons extra virgin olive oil
• 2 pounds russet potatoes

Preheat oven to 375º

Coarsely chop garlic and rosemary together on a cutting board.

Combine chopped garlic and rosemary leaves, fennel seed, salt, and ground pepper in a small mixing bowl. Reserve 1 tablespoon of the herb mixture for the potatoes.

Place the loin on a cutting board and butterfly open slightly

Spread 1 tablespoon of the herb mixture over the inside surface

Roll the loin back

Tie the loin every 2 inches.

After rolling and tying the loin, make a few punctures in the outside of the loin with a small knife about ½ inch deep.

Stuff the holes with a little of the garlic spice mixture.

Take another tablespoon of the spice mixture rub all over the outside of the loin and over the rib rack.

Rub the olive oil in the bottom of a roasting pan.

Place the loin on the olive oil and then place the rib rack on top of the loin.

Roast the loin in the pre-heated oven about 30 minutes.

Meanwhile peel and cut potatoes into 1 inch dice toss with the remaining 2 tablespoons of olive oil

Reserved herb mixture.

After about 30 minutes, add potatoes around the roast.

Remove the rib bones from atop the loin

Set to the side of the loin, top side up.

Continue roasting another 20 minutes.

Increase heat to 450º for the last part of cooking to brown the loin well.

After the loin has browned on one side (about 10 minutes) check temperature for possibly another 10 minutes of cooking time.

When the loin has browned well and the internal temperature of the loin is 145º, remove the loin from the oven

Let rest 10 minutes before slicing.

Cut string from loin and slice loin into ½-¾ inch thick slices.

Cut rack into ribs.

Serve 3 slices of loin per person, pour roasting juices over loin.

Serve with 2 ribs and some potatoes.

Wine Recommendation:
Bolla Merlot
To learn more about Bolla Wines of Italy visit Bolla.com.
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