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Arista di Maiale Stile Toscano
Tuscan Style Pork Roast
(Arista di Maiale Stile Toscano)
 
 
Ingredients:

6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
One (4 and 1/2 to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher 

Directions:

Mince together garlic and rosemary.

Stir together with sea salt in a small bowl and season with pepper.

Rub 1 tablespoon garlic mixture all over pork.

Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end.

Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon.

Marinate at room temperature 30 minutes.

Preheat oven to 350 F.

Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155 F, about 2 hours.

Let pork stand, loosely covered, 20 minutes.

Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs. Makes 6 servings.

Note: Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.
 
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