SC - Pork Loin Recipe (period-ish)

[Maddie Teller-Kook]

> 
> My favorite recipe using pork is the Arista from "The Fine art of
> Italian Cooking" by Bugliali.  He aludes to this dish being from the
> 15th Century tho he doesn't show the actual documentation. I put this
> recipe in the 'period=ish' category.  Basically, it is a pork loin,
> seasoned with:
> 
> slice 10 garlic cloves and mix with salt (i use kosher salt), freshly
> ground black pepper, fresh rosemary.  Mix these together. split the
> loin, put half of the mixture on the bottom half of the loin, add 10 whole black
> peppercorns... put the top half of the loin on top, tie with butchers
> cord.  Cut a number of slits all over the roast. Take the rest of the
> mixture and coat the roast pushing the seasoning (especially the garlic
> slivers) into these slits.  Drizzle some olive oil in a pan, place the
> pan in a preheated oven (to 350 deg. F) for a few minutes to heat the
> oil. Add meat to the pan.  Cook until done.  I prefer mine still juicy
> but not pink.  Slice thin and serve as part of an antipasto. This is one
> of those meat dishes that tastes just as good cold as hot.
> 
> meadhbh
> 
> Philip & Susan Troy wrote:
> >
> > Aine of Wyvernwood wrote:
> > >
> > > my lord have you ever made pot roast out of a pork roast?
> > > it is quite tasty,  the next day the roast is so tender it cuts with a butter
> > > knife.
> > > the gravy served over rice is a delight.  It is a dish I gew up eating and shall
> > >
> > > be making at an event that our household has just put a bid on.
> >
> > Noble Lady, I have.
> >
> > Very nice indeed!
> >
> > Just out of curiosity, what cut of pork would you normally use for this?
> > Some people might claim that the loin would be wasted cooked in this
> > way, but I have done it and it is lovely. I have probably had my best
> > results with shoulder butt / blade roast / Boston butt (sorry, Tibor ;
> > )  ) Fresh ham would probably be great, too.
> >
> > I suspect that the secret to any of these cuts, but especially the loin,
> > is not to remove the meat from the braising liquid while it is still
> > really hot.
> >
> > For some reason I can't explain, the idea of a generous dollop of
> > caraway seed and the grated rind of a lemon seems to cry out to be added
> > to this dish...
> >
> > Adamantius
> > ______________________________________
> > Phil & Susan Troy
> > troy at asan.com
> > ============================================================================
> >
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