How to Make the Ultimate Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
today we're going to introduce you to a brand new
aristawhich is derived from the greek word aristos meaning the best and in this case best means a flavorful
roastwith a deeply brown crust and plenty of
garlicflavor in every single bite the most interesting thing about our recipe is that it starts with the lowly boneless center cup
porkloin but today we're going to show you how to transform this inexpensive everyday cut of meat into a masterpiece with lots of flavor and it all starts with
garlicand here's what we're using eight cloves of
garlicwhoa it's quite a bit we want it inside the meat on the outside of the meat and we don't want it to have that raw harsh
garlicflavor so 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 on now in a skillet here 10 inch skillet i have a third cup of extra virgin olive oil go ahead and place this right in all this one's cold that's right pans cold olive oil is cold i'm a little cold we're going to start in a cold pan cook all this together so that the
garliccan spend the maximum amount of time in that oil without burning now i also have a quarter teaspoon of red pepper flakes a little kick and it wouldn't be a great dish without lemon right
rosemarylater on great flavors now we want to use a little bit of this zest in this oil...
garlicmixture and rasp is the best tool for the job so i just need about a teaspoon of grated lemon zest always good idea to only get the outside of the lemon or lime anything you're zesting you don't want to get to the white part that's where all the bitterness lives and that is about a teaspoon there so now i'm going to heat this on medium-low give it a stir here and we'll cook this until the
garlicstarts to sizzle and that's only going to take about three minutes but i do want to keep an eye on it i don't want it to burn all right so cooking the
garlichere before putting it with the
roastis important because
garlicwhen it's first cut has a very harsh tasting compound called allicin but that allicin breaks down into much milder tasting compounds after it's been heated to 140 degrees which we're doing here on the skillet not later in the oven that smells so good that's right that little bit of lemon zest has those oils in there really blooms in that olive oil all right so now we're going to finish this up it's a tablespoon of freshly minced
rosemarydo not use the dried stuff here and about 30 seconds in the pan that's all it's going to take oh that smells good exactly it goes 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 i can take a rubber spatula here i want to press out as much of that oil...
as i possibly can because we're going to use that oil later on now we're just going to leave this here to cool off for a couple of minutes in the meantime let's move over to the food processor i mean
porkloin doesn't really have that deep savory flavor but what does is pancetta oh nice exactly so adding a little
porkso this is two ounces of pancetta cut it up into small pieces here so i'll process this for about 30 seconds i may need to scrape down the sides a couple of times but what i'm looking for is that pancetta to form a nice smooth paste it's like pancetta pate we'll go ahead and place this lemon
garlicmixture right in there oh yeah that's going to be a paste with some serious flavor you got it and now about another 30 seconds until it's all nice and smooth that looks pretty good you can see it's a great smooth texture there so we need to figure out a way to get it inside of this two and a half pound center cut
porklength and it doesn't have a lot of flavor because it is a
porkloin cut from the leanest area of the loin so not only do we need to get that flavor in but we want to
makesure that this cut stays nice and juicy i'm going to start off with my chef's knife now what i'm going to do is i'm going to start cutting this
porkabout an inch up from the board and opening this up as i go now that i've made that first couple cuts i'm going to move...
over to my boning knife and i'm just making a series of cuts again opening this up and what i'm doing is i open it up so i'm trying to check to
makesure that i'm getting it even and i want to stop before i reach the other end this side of the
roastall right let's see again i am not cutting all the way through so you can see this side is much thicker than this one so now i'm going to start cutting again same thing just basically creating a nice even surface and again i want to stop before i reach all the way through so by doing this you're essentially tripling the surface area of the
porkexactly that means more seasoning and more that pancetta paste mmm this is still a little bit lumpy but it's an easy fix a little piece of plastic wrap on top grab a meat pounder and give it a few pounds now that looks pretty even yeah not too bad now before we put on that flavor paste i'm going to load this up with quite a bit of salt it's a tablespoon of kosher salt we're going to apply this to both sides this is one of the great reasons for opening up
porkloin and seasoning it right on the inside i should also mention here that we wanted to buy a
porkloin with the fat cap still attached this is the fat cap we want as much of that fat to flavor the
porkas we can get so now i'll go ahead and start applying our flavorful 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 really concentrated with those great flavors and i'll avoid about the quarter inch edge around here all right that looks pretty good we're going to roll it back up jelly roll
styleoh so you're not going to just fold it back the way you unfolded it you're going to roll it into a nice round ruler exactly so now we need to tie this up to keep it in this nice cylindrical shape and much like bridget's doing here when you tie a
roasti like to put the twine under the
roastbefore tying it that way you can
makesure the pieces of twine are evenly spaced throughout the length of the meat all right so we'll go ahead and tie this up i'll do a double loop here just
makes it a little bit easier for that string to stay as is and then a double knot i do that when i'm wrapping presents too you know it took me about 18 christmases to figure that one out now i'll go ahead and start snipping these i want to leave a little bit of a string on there because if you cut it too short it can start to unwrap i've done that so that is it on prep for the
roasti'm going to move it over here i've got a rack set over a rimmed baking sheet and we've gone ahead and sprayed both of these with a little bit of cooking spray this is going to go into the refrigerator for about an hour we want that salt to work into the meat and help that
porkto retain its juices as it cooks all right the
roastis out of the fridge and ready for the oven...
we're not going to start it on the stovetop and brown it yeah i was going to say what's going on here what we want to do is retain as much of the natural juices that are in that
porkwe don't want it to be forced out with super high heat especially at the beginning so we're going to put it in a low oven 275 degrees for about one and a half to two hours to an internal temperature of 135 degrees all right julia i want to give you a peek at what's coming you know i wondered what was under there beautiful
porkloins so i took it out tinted it with foil it's been resting for about 20 minutes all right let's move over here i've got all this fragrance going no it's like lemon and
garlicis this that oil that you drained off at the beginning exactly so this is a teaspoon of that flavorful
garlicoil heating it over high heat until we just start to see a little bit of smoke so you remember the lemon that i zested earlier i went ahead and cut it in half we're going to place the lemons cut side down right in that skillet it's only going to take a few minutes maybe three four minutes but what that is doing is caramelizing some of that lemon it's gonna get really toned down the harshness of the lemon later on we'll squeeze out deeply flavored lemon juice all right take a look at these lemons oh that's gorgeous i'll take these out of the pan put them on a plate just so they can cool down for a moment and now we're going to...
start browning that
roastso i'll take two tablespoons of the
garlicoil we're going to let this go until it starts smoking so back to the
roasteven though we dried this off in the oven as it's been sitting here a little bit of the moisture has eeked back to the surface and we can't have that so just a quick pat down all right and we want to get this really good and smoking i see some smoke here so we're going to put it right into the pan so this is only going to take about four to six minutes now i'm going to brown it on that fat cap side and then on the two other sides but not on this bottom point because we don't want this
roastto stay in the pan too long remember it came up to 135 right out of the oven so it's pretty much done we just are getting color at this point all right julia brown on all sides but the bottom look at that gosh that's gorgeous so this is going to come out of the pan and we'll just give it a quick snip get rid of that twine i always like to go in a seam and so you don't need to rest it at this point because it already rested when it came out of the oven that's exactly right that is a good looking
roastso so beautiful i'm going to
makea last minute vinaigrette using the rest of that oil and this is where those sauteed lemons come into play it should be cool enough to handle squeeze them right over a fine mesh strainer into a small bowl i need about two tablespoons here one two so this is...
going to give that caramelized sweet lemon flavor so that oil has the
rosemarylemon zest and to that you just added that caramelized lemon juice that's right and that is as easy as that so if you wouldn't mind putting this over there we're going to serve that with the
porkin the meantime i can go ahead and slice this into quarter inch slices check that out that is cool isn't that beautiful yeah i love seeing that little pinwheel knowing that that's panchetta in there it's a
porkpinwheel of pleasure how many would you like there dear oh give me one good center cut maybe one more just two okay may i drizzle them with some of your vinaigrette i would love that thank you hard to believe that this was just a lowly center cut
porkloin when we started i know this looks nothing like that piece of meat the
porkis juicy it's not overcooked and rubbery and i like that little vinegar right at the end i just love when you get to the center it's like jackpot great job bridgette thank you i love that trick with the pancetta paste it really gave this
porka new lease on life so to
porkloin start by taming the
garlic's harsh flavor by cooking in an oil on the stove top along with some lemon zest pepper flakes and
rosemarythen process that
garlicmixture and some pancetta into a paste and roll it inside the butterflied
porkloin in a low oven before giving it a good sear in a hot skillet and serve it...
with a fresh lemon vinaigrette so there you have it from the test kitchen to your kitchen a terrific recipe for