Bring the rustic flavors of the Italian countryside to your kitchen with this stunning Tuscan-style pork roast. Infused with aromatic rosemary and savory pancetta, this dish is the perfect centerpiece for a leisurely Sunday dinner with family and friends.
Recipe Details
- Yields: 6-8 people
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
Ingredients
- 1 pork Roast
- 2-3 Tbsp fresh rosemary
- 8 cloves garlic, minced
- ⅓ cup high quality olive oil
- 1 lemon
- 4 oz pancetta or bacon
- 1 tsp fresh parsley
Instructions
- Begin by preheating your oven to 275°F (135°C).
- Prepare the meat by butterflying the roast. Cut into the side about a third of the way up, continuing through the length of the roast, then repeat the process to open the meat up into three flat, connected sections like a pamphlet.
- Place a sheet of plastic wrap over the pork and use a meat mallet to pound it until the entire piece of meat is an even thickness.
- Mince 8 cloves of garlic with 2 tablespoons of rosemary. Place these in a cold pan along with 1/3 cup of olive oil and the zest of one lemon. Set the zested lemon aside for later use.
- Warm the pan over medium-low heat until it reaches a gentle simmer. Let it cook for 2-3 minutes, then strain the herbs. Be sure to press down on the herbs to extract all the oil, and set that reserved oil aside.
- Place 4 ounces of pancetta or bacon into a food processor and pulse briefly. Add the cooked garlic and rosemary mixture and continue to process until the ingredients form a smooth paste.
- Season both sides of the pork generously with salt and pepper. Lay the meat fat-side down and spread the herb-pancetta paste across the surface, leaving a 2-inch margin on one of the long sides.
- Roll the roast tightly toward the margin and secure it firmly with butcher's twine, placing a knot approximately every inch.
- Roast in the oven at 275°F (135°C) for 2 hours, or until the thickest part of the meat reaches an internal temperature of 135°F (57°C).
- Heat a cast iron skillet over high heat with a splash of olive oil until it is incredibly hot. Slice the remaining lemon in half. Sear the roast on all sides until golden brown, and char the lemon halves in the pan as well.
- Squeeze the juice from the seared lemon into the reserved herb-infused oil. Stir in the fresh parsley and whisk with a fork until the mixture is emulsified. Season the dressing with salt and pepper.
- Carve the roast into half-inch thick slices and serve with a generous drizzle of the lemon herb vinaigrette.
Tips for Success
To ensure the best results, take your time when butterflying the meat so it lies as flat as possible, which allows the savory pancetta paste to be distributed evenly. Using a cast iron skillet for the final sear is highly recommended, as it provides the high heat necessary to get a beautiful, flavorful crust without overcooking the center of the roast.
Whether it is a holiday celebration or a special weekend meal, this fragrant and tender roast is bound to impress everyone at your table.
