Tuscan Style Pork Roast
A dish that leans on fresh rosemary and garlic.
contains meat
Ingredients
US
Metric
- 1 pork Roast
- 2-3 Tbsp fresh rosemary
- 8 cloves garlic, minced
- 80 ml high quality olive oil
- 1 lemon
- 115 g pancetta or bacon
- 5 ml fresh parsley
Steps
- When you get to the end of the roast open it up and repeat for the remaining roast. You're opening it up like a pamphlet. Refer to the video linked above if you're confused.
- Place into a cold pan with olive oil(⅓ cup) and zest of lemon(1). Keep lemon for later.
- Strain the herbs making sure to squeeze all excess oil. Reserve oil for later.
- Pulse a few times before adding the garlic/rosemary mixture. Process until a smooth paste forms.
- Place a knot every inch or so.
- Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs.
- Add freshly chopped parsley. Whisk with fork until emulsified. Season with salt and pepper.
Nutrition (estimated, per serving)
| Calories | 188 |
|---|---|
| Protein | 2.9 g |
| Fat | 19.1 g |
| Carbs | 1.6 g |
| Fiber | 0.2 g |
| Sodium | 144 mg |
Source
based.cooking (community recipes, public domain) — unlicense