Ingredients
- 4-6 fresh sage leaves
- 2-4 sprigs fresh rosemary, leaves only
- 2-4 cloves garlic, peeled
- 1 bay leaf
- salt
- freshly ground pepper
- 1-2 T olive oil
- 3-3 1/2 lbs boneless pork loin
- salt
- 2-4 T olive oil
Directions
Chop the herbs, garlic, salt and pepper in a food processor. Add enough olive oil to make a paste.
Untie pork loin and lay flat, boned side facing up. spread generously with the herb mixture. sprinkle generously with more pepper. Retie the roast with kitchen twine. Can be done 1 day ahead.
Put the roast in heavy pot just large enough to accomodate. Add just enough water to cover. Add about 1 T salt to the pot and bring to a boil, skimming off any scum that rises to the surface.
When the water boils, lower the heat to medium, so it's not boiling, but bubbling briskly. Cook until the water boils off, about 1 hour.
Add enough olive oil to coat the bottom of the pan, and continue cooking over medium het. When the roast develops a nice crust all over, remove to a warm platter and allow to rest for about 15 minutes.
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Submitted 6/13/05.
Source: Skip's Italian pages northend.com
Submitted By: Joy
lifts4k@ziplink.com
Porchetta