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● Roasted Pork Loin with Potatoes
For this recipe have your butcher prepare a loin of pork with the bone cut away from, but left inside, the meat.
2 cloves garlic, minced
3 tablespoons rosemary, leaves only, minced
2 tablespoons sage, leaves only, minced
salt and freshly ground pepper
3 tablespoons butter, softened
1⁄2 cup extra-virgin olive oil, divided
1 pork loin, about 3 pounds, bone-in
2 pounds baby potatoes, scrubbed and pricked with a fork
1⁄4 cup white wine
Preheat the oven to 400°. In a bowl, combine the garlic, rosemary, sage and season with salt and pepper. Transfer 1⁄2 the mixture to a second bowl. Add the butter to the first bowl and, using a fork, mix well to combine. Add 3 tablespoons of olive oil to the second bowl and mix well to combine.
Using a sharp and narrow knife, carefully cut a long hole through the middle of the pork. (Make sure you do not cut all the way through to the other end.) Enlarge the cut with a wooden spoon. Stuff the opening with the butter-herb mixture, pushing it all the way in with your finger, or with the handle of the wooden spoon. Fill the entire cavity in this manner. Using butchers string, (soaked in warm water beforehand) tie the loin rather tightly, starting from the end at which you made the cut. Cover the outside of the meat and bone with the oil-herb mixture.
Arrange the pork in a roasting pan that is double the length of the pork loin and drizzle the pan with the remaining olive oil. Transfer the pan to the oven to cook for 2 hours. You will need to check the roast every 20 minutes and turn it several times. After 1 hour and 20 minutes, add the potatoes to the pan, stirring well to coat with the olive oil and meat drippings. After 15 minutes, stir the potatoes. After another 15 minutes, add the wine to the pan, stirring to coat the potatoes. Allow the pork to cook for 10 more minutes. Remove from the oven and serve immediately. ● Serves 8 to 10
Wine
Suggestion, Generous Full-Bodied: Casetta–Barbera Barilin