How to Make the Ultimate Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)

Today we will introduce you to a new

roast

pork

dish called

arista

, which is derived from the Greek word aristos which means better and in this case better means a tasty

roast

pork

with a deep brown crust and lots of

rosemary

and

garlic

flavor. In every bite, the most interesting thing about our recipe is that it starts with the simple boneless center pork loin, but today we will show you how to transform this inexpensive, everyday cut of meat into a masterpiece with a lot of flavor and it all starts with

garlic

and this is what we're using is eight cloves of garlic, wow, that's a lot, we want it inside the meat on the outside of the meat and we don't want it to have that raw, harsh garlic flavor, so we're we're going to cook this we're going to cook it in a little bit of oil and we'll get two different components for our dish to use later now in a frying pan here 10 inch frying pan I have a third cup of extra virgin olive oil go ahead and place this well in all this cold, that's right, cold pans , the olive oil is cold, I'm a little cold, let's start in a cold pan, cook all this together so that the garlic spends the maximum amount of time. in that unburned oil now I also have a quarter teaspoon of red pepper flakes a little bit of kick and it wouldn't be a great dish without lemon right garlic lemon little

rosemary

later on great flavors now we want to use a little bit of this zest in this mixture of oil and garlic, and the scraper is the best tool for the job, so I only need about a teaspoon of lemon zest.

It's always a good idea to just remove the outside of the lemon or lime, whatever you're zesting that you don't want. get to the white part which is where all the bitterness lives and that's about a teaspoon so now I'm going to heat this up over medium low heat stir here and we'll cook this until the garlic starts to sizzle and that's it. It'll only take about three minutes, but I want to keep an eye on it, I don't want it to burn, so cooking the garlic here before putting it in with the pork roast is important because garlic, when you first cut it, has a very strong flavor. strong tasting compound called allicin, but that allicin breaks down into much milder tasting compounds after heating it to 140 degrees, which we're doing here in the pan, not later in the oven, which smells so good, that's right, that little bit of lemon zest has those The oils in there really bloom in that olive oil, so now we're going to finish this off.

It's a tablespoon of freshly chopped rosemary, don't use the dried stuff here and about 30 seconds in the pan, that's all it's going to take, oh that. It smells exactly good, it goes away quickly, so we're done with the stove at this point. Now I'm going to pour this through a fine mesh strainer over a bowl. Get all that out as much as you can. I take a rubber spatula. Here I want to Squeeze out as much oil as I can because we're going to use that oil later. Now we'll just leave this here to cool for a couple of minutes in the meantime, let's move on to the food processor.

I mean, pork tenderloin doesn't really have that deep, savory flavor, but what it does have is pancetta. Oh, that's good exactly, so by adding a little bit of pork to the pork, we're adding some pork to the pork, so that's two ounces of pancetta, cut it into small pieces. here, so I'm going to process this for about 30 seconds. You may need to scrape down the sides a couple of times, but what I'm looking for is for the pancetta to form a nice smooth paste - it's like pancetta pâté. We're going to go ahead and put this lemon garlic mixture right there, oh yeah, it's going to be a really intensely flavored paste, you've got it and now about 30 more seconds until it's all nice and smooth, it looks pretty good, you can see it has excellent soft texture, so we need to find a way to get it into this center cut two and a half pound length of pork and it doesn't have much flavor because it's a pork loin cut from the leanest area of ​​the loin, so it doesn't We just need To get that flavor, but we want to

make

sure this cut stays nice and juicy, I'll start with my chef's knife.

Now what I'm going to do is start cutting this pork about an inch. Picking up the board and opening this up as I go, now that I've made the first couple of cuts, I'm going to move on to my boning knife and I'm just making a series of cuts again, opening this up and what I'm doing is opening it up, so I'm trying to check to

make

sure it's level and I want to stop before I get to the other end, this side of the pork roast, okay, let's look again, I'm not cutting. all the way so you can see, this side is a lot thicker than this one, so now I'm going to start cutting the same thing again, basically creating a nice, even surface and again I want to stop before I get all the way to the end, so By doing this you are basically tripling the surface area of ​​the pork, exactly that means more seasoning and more bacon paste mmm, this is still a little lumpy, but it's easy to fix, a little piece of plastic on top, take a meat mace and dale it's a few pounds now, that looks pretty uniform, yeah, it's not too bad now, before we put that flavor paste on it, I'm going to load this up with a little bit of salt, it's a tablespoon of salt kosher, let's apply this to both. sides, this is one of the big reasons to open the pork loin and season it inside.

I should also mention here that we wanted to buy a pork loin with the fat cap still attached. This is the fat cap we want. fat to flavor the pork as best we can, so now I'm going to go ahead and start applying our savory paste here using an offset spatula. You could use a rubber spatula for this, but I want to apply it in an even layer again, it's very concentrated with those delicious flavors and I'll avoid the quarter inch edge here, okay, it looks pretty good, we're going to roll it again jelly roll

style

, oh, so you won't just fold it like you unfolded it. you're going to roll it exactly into a nice round ruler, so now we need to tie this to keep it in this nice cylindrical shape and very much like what Bridget does here when you tie a roast, I like to put the twine under the roast before.

By tying it that way, you can make sure that the pieces of twine are evenly spaced across the meat, so we'll go ahead and tie this off. I'll do a double loop here to make it a little easier. rope to remain as is and then a double knot. I do it when I wrap gifts too. You know, it took me about 18 Christmases to figure it out. Now I'm going to go ahead and start cutting them out. I want to leave them a little. of a rope there because if you cut it too short it may start to unwind.

I made it so that it is in preparation for the roast. I'm going to move it here. I have a grid placed over an edge. baking sheet and we went ahead and sprayed both with a little cooking spray. This will go in the refrigerator for about an hour. We want the salt to incorporate into the meat and help the pork retain its juices. the roast is cooked well the roast is out of the refrigerator and ready for the oven we are not going to turn it on the stove and brown it yes, I was going to say what is happening here, what we want to do is retain as much of the natural juices that are in We don't want that pork to be forced over very high heat, especially at first, so we're going to put it in a low oven at 275 degrees for about an hour and a half to two for an internal temperature of 135 degrees, okay, Julia, I want to give you a glimpse of what's coming.

You know, I was wondering what was under those beautiful pork loins, so I took it out and tinted it with aluminum foil. It's been sitting for about 20 minutes. Okay, let's move. here I have all this fragrance no, it's like lemon and garlic is this the oil that you drained at the beginning exactly so this is a teaspoon of that tasty garlic oil heating it over high heat until we start to see a little bit of smoke so you remember the lemon that I grated before. I went ahead and cut it in half. We're going to place the lemons cut side down in that pan.

It'll only take a few minutes, maybe three four minutes, but what? What you're doing is caramelizing a little bit of that lemon. The hardness of the lemon will be greatly attenuated. Later we will squeeze the lemon juice with an intense flavor. Okay, take a look at these lemons. Oh, that's magnificent. I'm going to take them out of the pan, put them on a plate to cool for a moment and now we're going to start browning that roast, so I'm going to take two tablespoons of garlic oil, we're going to leave it like that until it starts to smoke.

We go back to the roast even though we dried it in the oven while it was here, a little bit of moisture has come back to the surface and we can't allow that so just a quick pat and we want to get this really nice and steamy. I see some smoke here, so we're going to put it directly into the pan. This will only take four to six minutes. Now I'm going to brown it on the side of the fat cap and then on the other. the other two sides, but not at this bottom point because we don't want this pork roast to sit in the pan for too long.

Remember that it reached 135 right out of the oven, so it's pretty much ready, we're just picking up color at this point. okay, julia brown all over, but the bottom, look, it's beautiful, so this is going to come out of the pan and we're going to give it a quick cut, we get rid of that thread that I always like to go in a seam and so on that you don't need to let it rest at this point because it already rested when it came out of the oven, that's exactly it, it's a very beautiful pork roast, so beautiful that I'm going to make a last minute vinaigrette using the rest of that oil and here is where those sauteed lemons come in, it should be cool enough to handle, squeeze them over a fine mesh strainer into a small bowl.

I need about two tablespoons here, one, two, so this is going to give it that sweet caramelized lemon flavor. so that the oil has garlic, rosemary, lemon zest and to that you just added that caramelized lemon juice, that's it and it's that easy, so if you don't mind putting this in there, we'll serve it with the pork in it. In the meantime, I can go ahead and cut this into quarter inch slices. Look, that's great, isn't it so beautiful? Yes, I love seeing that little pinwheel knowing that what's in there is panchetta, it's a pork pinwheel of pleasure, how many would you like dear? oh, give me a nice center cut, maybe one more, just two, okay, can I drizzle them with a little bit of your vinaigrette?

I would love to, thank you. It's hard to believe this was just a center cut pork loin when we started. I know this doesn't sound like anything. that piece of meat, the pork is juicy, it's not overcooked or rubbery and I like that little bit of vinegar right at the end, I love it when you get to the center, it's like a jackpot, great job Bridgette, thank you I I love that trick with the bacon pasta, I really do. It gave this pork a new lease on life, so to make an

arista

pork tenderloin, start by taming the harsh flavor of garlic by cooking it in oil on the stove along with some pepper flakes, lemon zest and rosemary, then process that garlic mixture and some pancetta into a stick and roll it inside the butterfly pork loin, finally roast the pork loin in a low oven before searing it well in a hot pan and serving it with a fresh lemon vinaigrette so that you have it there from the test kitchen to your kitchen.

Tuscan-

style

roast pork recipe with garlic and rosemary thanks for watching America's Test Kitchen What did you think? Well, leave a comment and tell us what recipes you're excited to make or just say hello. You can find links to today's recipes. and reviews in the video description and don't forget to subscribe to our channel see you later, see you later